Blackthorn tkemali sauce-recipe for winter

The thorn is perfect for tkemali. Its sour taste will make the sauce exactly the way we love it. And of course, the spices characteristic of Georgia make the thorn sauce – tkemali real.

According to Georgian traditions, tkemali sauce includes: mint-ombalo, garlic, hot pepper, basil, cilantro, parsley, and the most important seasoning khmeli-suneli.

Classic recipe – Georgian sloe-tkemali sauce

Ingredients for 1-1.5 liters of sauce:

• Sloes – 2 kg
• Hot pepper – 2 pods
• Garlic – 10-12 cloves
• Pennyroyal – 1/3 bunch
• Water – 250 ml
• Cilantro – 1 bunch
• Salt – 1 tbsp. l.
• Sugar – 1-2 tbsp. l. (depends on the sweetness of the sloe)
• Ground coriander – 1 tsp. no slide
• Khmeli-suneli – 2 h. l.

Recipe for making tkemali from thorns:

1. Wash and select non-wormy and good thorns.
2. Add 250 ml of water (one faceted glass) to the thorns in a saucepan.
3. After boiling, simmer for 20 minutes on low gas.
4. After the sauce has cooled slightly, place it in a sieve and drain.
5. Grind the garlic and hot pepper in a blender and add to the pureed sloe puree.
6. Add salt, sugar, khmeli-suneli.
7. Simmer over low heat until you reach the desired consistency of the sauce.
8. Add finely chopped herbs and let it bubble a couple of times.

If you want to roll up tkemali for the winter, then pour the tkemali into pre-boiled jars with iron lids. Turn over and let cool. Store as usual in the pantry.

A simple recipe for sloe tkemali in Georgian with hops-suneli

The recipe involves making quick Georgian thorn sauce. How to easily prepare tkemali from thorns? It’s very simple, here’s the recipe:

Ingredients for 1-1.5 liters of sauce:

• Sloes – 2 kg
• Hot pepper – 2 pods
• Garlic – 10-12 cloves
• Greens to your taste (cilantro, basil, parsley) – 1-2 bunches
• Salt – 1 tbsp. l.
• Sugar – to taste
• Khmeli-suneli – 2 tsp. , can be replaced utskho-suneli.

Ucho-suneli

Tkemali recipe:

1. Wash the sloes, peppers, garlic, and herbs and prepare them for grinding in a blender or through a meat grinder.
2. Salt and add suneli hops.
3. Over low heat, bring tkemali to a boil, adding sugar to the desired taste.
4. Boil until desired thickness.
5. For winter storage, follow the rules from the previous recipe.

The taste of the sauce is practically no different from the classic recipe for tkemali made from thorns. The structure turns out to be less homogeneous, since no sieve was used. But this is a matter of taste! That’s the whole recipe for sloe sauce at home.

Tkemali from thorns with adjika

Adjika

This sauce combines two Georgian sauces –tkemali and adjika (you can use plum adjika). It turns out a delicious spicy, sweet and sour sauce for meat, poultry and vegetables.

Ingredients for 1.5 liters of sauce:

• Sloe – 2.5 kg
• Adjika spicy – ​​100 gr
• Garlic – 15 cloves
• Salt – 1 tbsp. l.
• Sugar – 150 gr.
• Ground coriander – 1 tsp. no slide
• Khmeli-suneli – 2 h. l.

Recipe for cooking with adjika:

1. As in the recipes above, we prepare the thorn.
2. Peel the garlic and add to the thorns.
3. We transform all the ingredients into a homogeneous sauce using kitchen tools (meat grinder, blender, food processor).
4. Add adjika, taste for salt and sugar, since adjika already contains them, and add spices.
5. Place on the fire in a thick-bottomed container and simmer for about 20 minutes.
6. Let it cool and if you are making it for the winter, then preserve it as usual.

This homemade recipe for damson sauce with potatoes and pasta is to die for! Look at an interesting version tkemali made from yellow plum.

Blackthorn sauce for the winter with walnuts

Tkemali with walnuts

Ingredients for 1-1.5 liters of sauce:

• Damsons – 2 kg
• Walnut – 6 pcs.
• Hot (bitter) pepper – 2 pcs.
• Garlic – 12-15 cloves
• Imeretian saffron – 1-2 tsp
• Ground coriander – 2 tsp.
• Sol — 4 h. l.
• Sugar — 6 h. l.
• Parsley, cilantro – 1 bunch each

Recipe for making tkemali with walnuts:

1. Place the turn in a saucepan and pour in water so that it lightly covers the plum.
2. Bring to a boil, stirring constantly, reduce heat and simmer for 10-15 minutes.
3. We rub the resulting sauce through a sieve, discard the remaining sloe pulp and seeds.
4. We clean the nuts from shells and partitions.
5. We grind them in a mortar or coffee grinder, you can also crush them with a rolling pin, wrapping the nuts in a napkin.
6. Combine nuts and plum puree, salt, sugar and chopped herbs; it is better to use a blender.
7. Boil again.

Better sauce for boiled pork or boiled beef tongue, and in principle you won’t find any meat!