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There are dishes that are the hallmark of a certain country. Such is the aromatic Georgian tkemali, which is now enjoyed and cooked in different parts of the world.
According to the classic recipe, this sauce is made from cherry plums of varying degrees of maturity. But it's quite possible prepare tkemali sauce from thorns. The astringency inherent in damsons will make its taste refined and give it a zest.
Advice! If you want the thorn fruits not to be so tart, wait until frost. After them, the berries become sweeter and the astringency decreases.
The main ingredients of the classic tkemali recipe are cherry plum, cilantro, mint and garlic. Various additions of your favorite spices and herbs allow you to make your own sauce with an original taste. But first, let's try to prepare tkemali from thorns according to the classic recipe.
Tkemali - classic recipe
It will require:
- 2 kg of thorn fruits;
- glass of water;
- 4 tbsp. spoons of salt;
- 10 cloves of garlic;
- 2 pods of hot pepper;
- 2 bunches of dill and cilantro;
- 10 peppermint leaves.
Remove the seeds from the thorn and sprinkle it with salt so that the fruit releases juice. If there is not enough juice, add water to the drains and cook for 5 minutes.
Add chopped hot pepper and cook for the same amount.
Now it's time to add the chopped herbs.After boiling the sauce for another 2 minutes, add the pureed garlic. After mixing, turn off the heat. Turn the puree into a homogeneous mass using a blender. This sauce keeps well in the refrigerator. For winter preparation, tkemali should be boiled again and immediately poured into a sterile container. We seal it tightly.
Among the various recipes for sloe sauces, there is a very original one with the addition of walnuts.
Sloe tkemali with walnuts
There are very few nuts in this version of the sauce, but they create a pleasant aftertaste. And saffron, the king of spices, which is added to it, gives the seasoning a unique bright taste.
We will need:
- sloe – 2 kg;
- garlic – 2 heads;
- salt – 4 teaspoons;
- sugar – 6 teaspoons;
- coriander – 2 teaspoons;
- hot pepper – 2 pcs.;
- cilantro, dill, mint - 1 bunch each;
- Imeretian saffron – 2 teaspoons;
- walnuts – 6 pcs.
We begin the preparation by freeing the nuts from their shells and partitions. They need to be crushed in a mortar and the separated oil should be drained. We remove the seeds from the thorns and cook them, adding a little water. Rub soft berries through a sieve with a wooden spatula or your hands.
Grind the remaining ingredients in a blender, add the sloe puree and grind again. Boil the mixture for another quarter of an hour. Place the prepared sauce into sterilized jars or bottles. Store in the refrigerator.
If you add to the classic recipe tomatoes or tomato paste, you get a kind of sloe ketchup. It can also be considered a type of tkemali.
Sloe tkemali with tomato paste
No greens are added to this sauce. Spices are represented by coriander and hot pepper.
Products for cooking:
- thorn fruits – 2 kg;
- tomato paste – 350 g;
- garlic – 150 g;
- sugar – ¾ cup;
- coriander – ¼ cup;
- salt – 1 tbsp. spoon;
Pepper to taste.
Remove the seeds from the washed thorns and cook with water for about 5 minutes. We rub it through a sieve and cook the resulting puree again for another 20 minutes.
Fry the coriander in a dry frying pan and grind in a coffee grinder. Pass the garlic through a press or grind it in a meat grinder. Add all the ingredients along with the tomato paste to the puree, add some salt, and season with sugar and pepper. Cook the sauce for another 20 minutes and pack into sterile containers. It must be sealed tightly.
Tkemali from thorns
The following sauce recipe is suitable for winter preparation. It is very close to the classic one, differs only in proportions. Umbrellas of dill will add spice to it.
Ingredients for the sauce:
- sloe berries – 2 kg;
- garlic – 6 cloves;
- hot pepper – 1 pod;
- green cilantro and dill – 20 g each;
- pennyroyal – 10 g;
- dill umbrellas – 6 pcs.;
- coriander – 10 g.
We begin preparing the sauce by removing the seeds from the blackthorn berries. Place them in a saucepan along with dill umbrellas. Pour a glass of water and cook for 10 minutes over low heat.
Add ground coriander and cook for the same amount. Wipe through a colander or sieve, add chopped pepper and garlic and return to simmer. Chop the greens, add them to the sauce and boil for another 5 minutes. Heat the sauce poured into sterile jars in a water bath for 15 minutes. Let's roll up.
No matter what recipe you use to prepare tkemali from thorns, it will be an excellent seasoning for almost any dish. This sauce is especially good for meat. It will be useful if you season potatoes, pasta, and rice with it.The spicy sweet and sour sauce with pita bread is very tasty. And cooked at home, it will delight your family throughout the long winter.
