How to cook tkemali of thorns at home. Step by step recipe for the classic tkemali of thorns with photos. Sauce tkemali of thorns for the winter - how to prepare

Caucasian, and in particular Georgian, the kitchen finds his fans and true fans worldwide. After all, it is inherent in the combination of just incredible spices and spices that make any dish with a real culinary masterpiece. Meat dishes and various spicy, sharp and acidic sauces - the face and pride of the National Kitchen of Georgia, who do not leave any tourist indifferent, who visits this country. Tkemali is a traditional and very ancient sauce recipe, which is ideal for various types of meat, fish, all sorts of garniram and even to soup.

The classic Tkemali from Tern is prepared by local hostesses, which use one single type of drain - tchemali, growing only on the territory of Georgia. However, cooks and cooks all over the world have adapted other types and varieties of sour drain to prepare this incredibly tasty sauce.

In this article, consider the features of the preparation of Tkemali from the Tern at home, we give a detailed description of the classic and original recipes of Georgian Tkemali from Tern.

Secrets of cooking sauce Tkemali from Tern

Tkemali sauce is a Georgian dish that all hostesses are preparing from the very moment of ripening of plum fruits. The name of this spicy sauce comes from the name of the type of plums, which for the most part only occurs in the territory of Georgia. These plums have a pleasant sour taste, which makes the sauce just unforgettable. Due to difficulty in search of traditional Drying Tkemali, many mistresses began to use absolutely different varieties, among which Alley or even the turns are distinguished. More creative hostesses prepare tchemal sauce from gooseberry or apples, which also allow to make the sauce with original and piquant.

Tkemali sauce from Tern loved to many hostesses around the world a little sweet taste and the ability to make a similar sauce as a workpiece for the winter. This peculiar seasoning is perfect for a variety of meat dishes, for fish, for a side dish and as refueling to the soup. To cook such a sauce for even young and inexperienced cooking, the main thing is to properly observe all the stages of cooking and know the feeling of measure in various additives and seasonings. We give a few secrets of how to prepare tchemali from the Tern.

• To prepare the classic Sauce Tkemali, it is necessary to choose the acidic plums of Alych, and specifically the Tkemali variety, which is widespread in Georgia. In this article, we describe the preparation of tchemali from the Tern for the winter and as a sauce, the berries of which are also an excellent replacement.
• It is also necessary to take into account to get a sauce close to the original recipe, it is important to use a slightly unrivable plum with sourness. This will make it possible to achieve fragrant, spicy, moderately acute and sour taste of sauce, which he is famous for. Only the sour sauce Tkemali from Tern will help completely reveal the taste of meat and fish dishes.
• Turn ripens quite late, so this type of drain is great for the preparation of the tchemali sauce for the winter, since the period of the workpiece falls at the end of summer and the beginning of autumn.
• To get a branded sauce of Tkemali from Tern, it is important to pay special attention to the seasonings, which in this dish play a very important role. It is the seasoning that the desired kitty and sharpness will give the sauce. The following components are used as the main components of the Georgian sauce of Tkemali: garlic, coriander, red pepper pods, Utso-Sunnels or Khmeli-Sunnels, crumpled dill and ibalo. The last spice is the most important component. The people of ibalo are called flea mint, which is a poisonous one in large quantities. Therefore, it is important to strictly observe the specified proportions in the recipe of Tkemali from the Tern or to replace ibalo on the usual dried peppermint. In any case, this seasoning will give the dish with light chill and will allow the ready-made sauce longer, as the mint is a natural natural preservative.
• To facilitate the cooking process of the Tkemali sauce, it is recommended to pre-remove the peel from the drain. Place the amount of plums in the container necessary for the dish and fill them with boiling water, then remove the peel. Thus, the sauce is welded much faster.
• Cooking the sauce is best in enameled dishes. It is not necessary to use aluminum pots or scenery for this, since when preparing acidic products in them, harmful substances may be released.
• Experienced cooks recommend not to cook tchemali sauce too long, as it can spoil the original taste.
• In the cooking process, be sure to keep the sauce with a wooden spatula so that its contents are not burned to the bottom of the pan.
• Tkemali sauce can be prepared in large quantities, as it can be placed without problems in sterilized banks and store for a long time. At the same time, the sauce does not need to add vinegar or citric acid for storage, since there are natural preservatives in this delicious dish, which also contribute to longer storage. In the harvesting of Tkemali for the winter, it is best to give preference to small jars, since after opening it is possible to store the sauce, it is possible to store the commodity, approximately 7-10 days.
• You can adjust the taste of the finished sauce of Tkemali from the Tern with the help of a variety of seasonings, as many hostesses have drastically moved from the classic recipe and use their favorite spices and greens to give the sauce of an original spicy taste. Immediately when cooking tchemali is better not to overdo it with seasonings. It is recommended to adjust the taste after cooking sauce.
• Serve Tkemali sauce in any original recipe you can have any clear or fish dish, as well as seasoning in the soup. Such natural and tasty sauce will become an excellent replacement for harmful mayonnaise and Ketchu.
• In addition to Tkemali from Tern today, there are a large number of rather original recipes for the preparation of this sauce. Recipes of red currant and cherry, gooseberry are very popular. Also gain popularity of tchemali from apples or tomato.

These subtlety and nuances of the preparation of a real Georgian sauce Tkemali will help you to master the Caucasian cuisine basic and please our households with fragrant sauce, which perfectly emphasizes the taste of meat and fish. And it is not necessary to run around the city for the original products for the sauce, the plums of tchemali can be easily replaced by any variety of acidic fruits, including on the turn. Next, consider a step-by-step description of the most popular classic and original sauce recipes Tkemali from Tern.

Classic recipe - how to make Tkemali from Tern

This recipe uses the most basic seasonings, which makes this sauce with such loved ones in many countries of the world.

Required ingredients:

• slightly ripened sloe plums - 3 kg (plum used in the original recipe);
• 300 ml of water;
• 2 small pod of red pepper (if you like hot sauce, you can add a little chili);
• 6-7 cloves of fresh garlic;
• 1 tbsp. salt;
• half a cup of sugar;
• coriander;
• 1 tbsp seasoning mixture utshe suneli;
• 1 tbsp of dried Ombay all or habitual peppermint.

Cooking process:

• The first step is to thoroughly wash sloe berries. Bone removed immediately better not, because it is quite difficult. Especially after the boil a little plum with seeds, sauce will receive the necessary consistency.
• The turn put in an enamel bowl and pour the specified amount of water. Some housewives plums cut into two halves.
• At moderate heat sinks bring to the boil, then boil for another 10 minutes. Willingness plums can be determined by the peel - it will crack and begin to separate.
• When ready, remove the pan from the heat and pour the broth into a separate container. In this case, place the plums in a sieve and thoroughly clean, to get always mashed peeled and pitted.

• Next, you need to do condiments. First of all, wash your peppers and finely chop it. Garlic clean and skip through the press or chopped.
• In an enamel saucepan pour the broth over plum, plum puree and add all the seasonings and spices: salt, sugar, spices, garlic and pepper. All mix thoroughly and then put on medium heat.
• Simmer sauce tkemali with constant stirring, so it can be burnt. To obtain a tasty and fragrant sauce mass necessary to keep the fire for about 30 minutes after boiling.
• Immediately after the readiness must be ready to pour Georgian sauce tkemali of thorns into sterilized small banks and close tightly. As such, they can be stored in the refrigerator or a cool place. Can be fed directly to dishes and stored in the clear in a week. In this case, it is recommended to take a little less food.

Tkemali of thorns with coriander - step by step recipe

It is also a recipe that is very close to the classical method of preparation of the Georgian tkemali sauce. It differs it a pleasant aroma, slightly tart and spicy taste with a slight pleasant sourness. It should be borne in mind that using the turn, which makes the sauce more sweet than other varieties of plums, so it is important to add some spice and seasonings.

Required ingredients:

• slightly underripe fruit blackthorn - 1 kg;
• 1 cup of water (about 250 ml);
• 1 bunch of fresh mint;
• 1 bundle of fresh cilantro with seeds and all branches;
• one bundle of dry mint and cilantro;
• 4-5 fresh garlic cloves;
• one small chili red pepper pod;
• 1 tsp. salts;
• 2 tbsp. Sahara.

The process of cooking Tkemali from the Tern:

• Take the tank berries and wash them well under running water. Bones from the pulp should not be separated, as it is almost impossible because of the big density of non-dosing berries.
• Take an enameled container and place clean berries in it and fill in the specified amount of water, then put the saucepan on the middle fire.
• After the water boils, put the bundles of dry cilantro and mint to the drains. From them the sauce needs fragrance and spicy taste.
• After about 15-20 minutes after the start of the boiling, the saucepan with plums must be removed from the stove and tightly cover the lid so that the plums absorbed the entire flavor of the spice. Wait for the drain cooling so that you can wipe them. It may take about 1 hour.
• After that, take the sieve and install it on another enamelted saucepan. From the future sauce, remove springs of spices and wipe plums through a sieve. To do this, you can use a spoon.
• Berries Turns are wiping into a masraine mass.
• Put the resulting mass on a very small fire and add salts and sugar. A mixture of the future sauce must boil.
• At this time, make the grinding of fresh greens, garlic and pepper. To do this, you can use a blender or meat grinder. Pre-fresh mint and kinse are well wash, and the red peppers purge from seeds that are very sharp.
• After boiling the plum puree, add to it prepared spices and mix thoroughly. With constant stirring, the sauce must boil about 15-20 minutes. If on the view it becomes too thick, it is recommended to add some water.
• When the sauce prepares, it is important to remove the next trial to make sure that sufficient sugar and salt. If necessary, add another, only with the meaning that this sauce after insistence acquires a more rich taste.
• If you want to use this simple tkemali recipe from Tank for the winter for storage, then it is recommended to cook a puree a little more - about 10-15 minutes, after which they break the sauce into sterilized small jars.

Sauce Recipe Tkemali from Dill - Description

This recipe uses fresh greens, which makes the sauce itself fragrant and moderately sharp.

To prepare this sauce you will need the following ingredients:

• turn or a mixture of sour plums with tern - 3 kg;
• 2 glasses of water (approximately 450-500 ml);
• 250 grams of fresh dill with umbrellas and stems;
• 250 grams of fresh cilantro with seeds;
• 250 grams of ibalo or fresh mint;
• 4-5 fresh garlic cloves;
• 2 dried red bitter pepper or chili pepper;
• 1 tbsp. Sahara;
• 1 tsp. Salt.

The process of cooking sauce:

• Rinse thoroughly and take the Tern berries, then place them in the enameled pan and pour the specified amount of water.
• Put on the middle fire and boil to a boil.
• After the water boils, the plums must be boiling about 10-15 minutes. During this time, the skin must crack and start peeling.
• Give plums after readiness to cool a little and only then take the sieve and wipe them to obtain a puree mass of burgundy color. At this time, remove all the bones and skin.
• Add the dill, crushed dry pepper, sugar and salts to the resulting plum puree. Mix everything thoroughly and boil about 30 minutes on medium heat.

• At this time, prepare greens and garlic. You can use a blender.
• After 30 minutes, get dill and add crushed greenery into the sauce and garlic, after which the sauce must be boiling about about 15 minutes.
• After readiness, the sauce is spilled by prepared sterilized banks, add a couple of spoons of vegetable oil and close tightly with lids. Such a sauce can be stored in the refrigerator or in the cool room almost a year. You can take a fewer plums, so you get sauce with feeding meat and fish dishes for about a week - it is so much stored outdoor sauce.

Tkemali from Tern with Lemon - Step-by-Step Recipe

This recipe will allow you to prepare the Georgian original tchemal sauce with a pleasant citrus acid. At the same time, according to this recipe, it is possible to successfully prepare the billets of such a sauce for the winter.

Required ingredients:

• 700 grams slightly not allowed sketch of tern;
• 25 ml of vegetable oil;
• bundle of fresh cilantro;
• 4-5 cloves of garlic;
• salt to taste;
• half of a glass of lemon juice;
• 3 grams of ground coriander;
• 3 grams of ground fenugreek;
• 2 grams of red ground pepper (you can use a dry and fresh pod of red pepper).

Cooking process:

• At the first stage, it is well mine and turn the plums of the Tern, after which we put them in the enameled pan and fill with cold water in such a way that it is slightly covered the fruit.
• Capacity Put on the plate on the middle fire and bring the weight to the boil. After that, cover the lid, reduce the fire and boil plums about about 10-15 minutes.
• After readiness, drain the water and give plums to cool a little. Next, take the sieve and wipe the thorn through it, thereby removing all the bones and the skin.
• At the same stage, clean and skip through the press garlic. Wash well and grind the cilantro, you can use a blender. If you use not ground red pepper, but fresh or dry, then you must remove the seeds and finely cut it out.
• Place a plum puree in a pan, crushed pepper, garlic and greens, as well as spices. Mix all and put on fire. Add lemon juice, salute the sauce to taste and bring to a boil. After that, cook for a few more minutes.
• Ready sauce with lemon pour into a sterilized jar, add 2 tbsp. Sunflower oil and close with a lid. Sauce must draw about 6-8 hours. It is necessary to store in the refrigerator for no more than two months.

Tkemali from Tern and Apple - Recipe

This recipe is quite original and is very different from the classic method of making a real Georgian tchemali. However, it is also ideal for meat and fish dishes.

Required ingredients for sauce:

• 1 kg of acidic apples, preferably Antonovka;
• 1 kg of tern;
• 20 grams of hops-Sunnels;
• 50 grams of the mixture of seasoning for tchemali;
• 4-5 pods of fresh red acute peppers;
• 2 middle heads of garlic;
• 2 glasses of water;
• salt to taste;
• sugar to taste;
• vinegar - 50 ml.

Cooking process:

• First of all, it is necessary to wash apples and thorn thoroughly.
• After that, apples are cleansed from the peel, remove the core with seeds. Cut apples can be arbitrarily: slices, cubes.
• Place apples in a saucepan and fill with water, then put on the middle fire. After boiling water, the tomit apples on slow fire is about 20 minutes.
• Then you need to add Turn to apples. Boil the fruit until the softening of the skin sulfur.
• After readiness, it is necessary to drain the water, give fruit to cool to room temperature. Next, take the sieve and thoroughly wipe apples and plums until the formation of a fruit puree.
• At the same stage, in a blender, grind garlic and peppers, which add to the fruit puree. Salt, sugar and spices are added to it. Everything is thoroughly mixed and put on fire.
• Bring the mass to the boil and boil about 10 minutes, after which add vinegar and cook sauce for about 5 minutes.
• After readiness, run out the sauce on pre-sterilized small cans, close the lids tightly and put it in a cool place for storage.

Tkemali from Tern with Adzhika

Adzhika long ago fell in love with not only Georgians, but also cooks all over the world, as this spice has a rich aroma and taste. Today there are a large number of recipes of the original tchemal using completely different additives, including Adzhiki.

Ingredients required for sauce:

• 2 kg of terns;
• 400-500 grams of ripe tomatoes;
• 250 ml of water;
• 5-6 cloves of garlic;
• bunch of fresh mint;
• 1 pod of red sharp pepper;
• 25 grams of coriander;
• 25 grams of vinegar;
• 2 tbsp. salts;
• 100 grams of sugar;
• 25 grams of honey.

The process of cooking sauce:

• At the first stage, it is necessary to prepare all the necessary products. Carefully wash the thorn, tomatoes, pepper and greens. Tomatoes, cut into 4 pieces, chop fresh herbs, pepper, remove all the seeds.
• Take an enameled saucepan, place the turn into it and pour the specified amount of water. Put the capacitance to the middle fire and boil to the complete softening of the peel - about 10-15 minutes after boiling.
• Give plums slightly cool, then wipe them through a large sieve, removing bones and skin.
• Place a plum puree in a saucepan and put on fire.
• While sauce can be cooked, it is necessary to chop with a meat grinder or a blender garlic, tomatoes, peppers.

• After grinding, all add to the plum puree Stir in herbs, honey, sugar and salt. Everything is carefully laid and boiled about 5 minutes.
• Once ready the sauce is poured into sterilized jars and tightly capped.

Tkemali from Tern and Walnut - Description of the recipe for the winter

Required ingredients:

• 1 kg of tern;
• 1 pod of red sharp pepper;
• 1 bundle of fresh cilantro;
• 1 bunch of fresh mint;
• 1 bunch of dill;
• 2 small heads of garlic;
• 10 grams of coriander in peas;
• 175 grams of walnut;
• 2 tbsp of sugar;
• 1 tbsp salt.

Cooking process:

• Well-washed tern must be placed in the enameled pan and pour the specified amount of water, then put the container on the middle fire.
• Create plums after the boiling is about 1st minutes before softening the skin.
• After readiness, give plums to cool a little, and then wipe them through the sieve.
• In the next step with a blender you must grind the garlic, parsley, cilantro, walnuts, and all that mush be added to the plum puree.
• In the resulting mass, add salt and sugar. If the sauce seems to you thick, add liquids in which plums were cooked.
• Bring sauce to a boil, then boil about 10-15 minutes.
• Ready sauce pour into sterilized small banks.

Georgian cuisine has long been famous for its cuisine, which is replete with not only spicy dishes, but also incredibly tasty sauces, able to replace all the usual mayonnaise and ketchup. Prepare a real classic tkemali quite difficult because of the inability to get a specific variety of plums, but every woman can try to make the sauce tkemali of thorns, which is not much inferior to the true recipe.