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Sauce Tkemali, step by step recipe with photos

  • bitter red pepper, dried — 1-2 pcs.
  • plum (the more sour the better, you can take a plum, turn) — 3 kg
  • dill (inflorescences and stems, overripe, with umbrellas) — 250 g
  • water — 2 cups
  • sugar — to taste, about 1-2 tbsp., you can not add
  • fresh mint — 250 g
  • Fresh cilantro — 300 g
  • garlic — 4-5 cloves
  • salt coarse to taste

To reach cherry plum is not easy — the berries are guarded by long thorns. And still it is worth working: from.

The main ingredients of the tkemali sauce are plum tkemali, garlic, herbs, ground pepper. Of.

Cherry plum and plum tkemali

How much is the finished product?

This is a terrific recipe and something very incredible. the only thing that for our family we only make tkemali from cherry plum, we do not perceive sweet sauce, and from cherry plum it is something. and the recipe is slightly different. Taught my favorite mother-in-law.

5 kg of cherry plum 0.5 liters of water and cook for 20-30 minutes to remove. rub, on the fire there add chopped celery greens a bunch of 8-10 hot peppers, sugar and salt boil to taste for 10 minutes and then 200 g of garlic cook for 3 minutes and voila roll. now they have just closed seven seven hundred such, tomorrow I will do it with cilantro, I love her very much and the color is incredible, and the smell. In general, thank you for what you have, thanks for the recipe, I will bring something new but this is a masterpiece and not tkemali, as much as saliva flow ..

Do not dwell on color. Depends on plum. I make yellow plum, it turns brown.

Cilantro does not happen much, but I take 300 grams of cilantro and the same parsley for 5 liters of cherry plum.

A lot of controversy over ombago. I replace melissa, because even her taste and smell are lighter than those of mint.

A small clarification, mint should be only mountain (ombalo), if it is not, thyme or thyme. Usual mint changes the taste is not for the better. Greens do not happen much. I add fresh dill together with cilantro. Pepper is only dried. After cooking, the color is dark green.

Enjoy your meal.

The sauce really turns out great. For even more spiciness, I even used Tabasco hot pepper.

But the amount of green in the recipe is clearly too high. It is possible that the author simply made a mistake.

Pay attention to this. Take a large bundle, but it turns out about 100 grams.

After cooking, the sauce changes color to brown. But the taste is still wonderful. I would even say exquisite, for a good restaurant.

I used fresh dill, pepper too. Grind the blender with the rest of the greens, and then add everything to the mashed puree.

For subsequent canning, the whole mixture was brought to a boil and poured into cans with screwcaps.

Good luck to all!

From a three-liter can of thorns, boiled with a small amount of water, rubbed through a sieve, it turned out 1.2 liters.

Added 3 tablespoons of sugar, 1 tablespoon of coarse salt, slightly warmed over a small fire; 3 large slices of garlic, finely chopped with a knife, 50 g of cilantro, 50 g of dill, also finely chopped, added to the pan; 3 bay leaves and a teaspoon of coriander, a pinch of saffron ground in a coffee grinder. All stirred and brought to a boil. The result exceeded all expectations!

The taste is wonderful.

Tomorrow I will take to work on the sample.

And what to do with pepper?

Should I grind it?

Is it possible to put ground hot pepper?

I got a normal color and taste pleasant. True, I did not add mint because I did not find it. and I do not plum plum and the usual.

The recipe took note.

Thank you very much.

Vkusnoooooo. I advise everyone!

True, I myself add more wiped walnuts.

To get a beautiful color in the sauce 15 minutes before the readiness, it is better to add dry chopped spices: dill, coriander, basil, hot red pepper or hops-suneli, which contains a mixture of these spices.

This is especially important during long-term storage of the sauce, as fresh greens oxidize and become brown in color and have an unpleasant odor.

Just finished making the sauce.

Do you say: — red? pink? I (true of cherry plum) turned yellow-green!

That truth is rather unusual.

I, frankly, somewhat embarrassed by the aroma of Mint in a sauce that clogs even cilantro.

I think next time try it without it, or much more cilantro and put parsley.

Just made a sauce of cherry plum.

The neighbor-grandfather brought from the cottage and treated him.

I took it in order not to offend, I just do not like to eat it.

And decided to make an experiment — the sauce for meat.

Approximately 2 kg of washed cherry plum was put in a pan and kneaded with hands (with gloves) so as not to pour water. When the boil began, finely chopped dill was poured into it — 1 big bunch, and mint — also a bunch, but smaller. Threw 8 cloves of garlic — cut in half.

There is also a big pod of paprika paprika (I was afraid that it would be too fiery). Salt — 2 teaspoons, sugar — one tablespoon.

Just in case, added dry basil fine 1 teaspoon.

The whole thing boiled for about 20 minutes, the bones went away and I rubbed it all. It turned out about half a liter of sauce. After wiping it, I boiled it for another 5 minutes for reliability.

I will not close, my little family will eat it in a week!

It is said that it came out tasty, despite the absolute discrepancy between the recipe preparation procedure and the violation of all parameters!

Just made a sauce of cherry plum. The neighbor-grandfather brought from the cottage and treated him. I took it in order not to offend, I just do not like to eat it.

And decided to make an experiment — the sauce for meat.

Approximately 2 kg of washed cherry plum was put in a pan and kneaded with hands (with gloves) so as not to pour water. When the boil began, finely chopped dill was poured into it — 1 big bunch, and mint — also a bunch, but smaller. Threw 8 cloves of garlic — cut in half.

There is also a big pod of paprika paprika (I was afraid it would be too fiery).

Salt — 2 teaspoons, sugar — one tablespoon. Just in case, added dry basil fine 1 teaspoon. The whole thing boiled for about 20 minutes, the bones went away and I rubbed it all.

It turned out about half a liter of sauce. After wiping it, I boiled it for another 5 minutes for reliability.

I will not close, my little family will eat it in a week!

It is said that it came out tasty, despite the absolute discrepancy between the recipe preparation procedure and the violation of all parameters!

This is the most delicious and real tkemali, of all we have tried!

Guest 09/15/2010 15:01:08, you know, she herself did it twice, and both times the color was different, apparently everything depends on the plum variety, on the greens, but nevertheless, it does not affect the taste.

tell me! your sauce is so beautiful — the color is bright and saturated, and after submerging the green it got a dull brown shade.

Plum — red plum.

It came out very, very tasty — my wife absolutely loved it))) Thank you.

I make this sauce every year. Delicious food is extraordinary!

very correct recipe.

Made the sauce according to your recipe. It turned out very tasty, even my husband was stunned!

Thank you very much!

Recipe added by user Venus. Be careful 🙂

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