How to cook Tkemali from Tern at home. A step -by -step recipe for a classic Tkemali from Tern with a photo. Tkemali sauce from Tern for the winter - how to prepare

Caucasian, and in particular Georgian, the kitchen finds its fans and true fans around the world. After all, it is she who has a combination of simply incredible spices and spices that make any dish a real culinary masterpiece. Meat dishes and various spicy, sharp and acidic sauces - the face and pride of the national cuisine of Georgia, which do not leave indifferent a single tourist who visits this country. Tkemali is a traditional and very ancient sauce recipe that is ideal for a variety of types of meat, fish, all kinds of side dishes and even soup.

Classic Tkemali from Tern is prepared by local mistresses who use one single type of drain - tkemali, growing only in Georgia. However, culinary and cooks around the world adapted other types and varieties of acidic plums to prepare this incredibly tasty sauce.

In this article, we consider the features of the preparation of Tkemali from 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 housewives prepare from the very moment of the ripening of the fruits of the plum. The name of this piquant sauce comes from the name of the type of drain, which is mostly found only in Georgia. These plums have a pleasant sour taste that makes the sauce simply unforgettable. Due to the complexity in search of traditional plugs of Tkemali, many housewives began to use completely different varieties, among which they distinguish cherry plum or even thorn. More creative housewives prepare the tkemali sauce from gooseberries or apples, which also allow you to make the sauce original and piquant.

Tkemali from Tern was loved by many housewives around the world with a slightly sweet taste and the ability to make such a sauce as a workpiece for the winter. This peculiar seasoning is ideal for a wide variety of meat dishes, for fish, for a side dish and as a gas station. To prepare such a sauce even young and inexperienced culinary specialists, the main thing is to correctly observe all the stages of cooking and know the sense of proportion in various additives and seasonings. Here are a few secrets of how to cook Tkemali from Tern.

• To prepare the classic tkemali sauce, it is necessary to choose acidic plums, and specifically the variety of Tkemali, which is widespread in Georgia. In this article, we describe the preparation of Tkemali from Tern for the winter and as a sauce, the berries of which are also an excellent replacement for a variety of drain.
• It is also necessary to take into account in order to get the sauce close to the original recipe, it is important to use slightly unripe plums with sourness. This will achieve a fragrant, piquant, moderately acute and sour taste of the sauce, which it is famous. Only Tkemali's sour sauce will help to completely reveal the taste of meat and fish dishes.
• Tern matures quite late, so this type of drain is perfect for the preparation of Tkemali sauce for the winter, since the workpiece period falls at the end of summer and the beginning of autumn.
• To get Tkemali's corporate target, it is important to pay special attention to the seasonings that play a very important role in this dish. It is the seasonings that will give the sauce the desired sourness and severity. As the main components of the Georgian sauce of Tkemali, the following components must be used: garlic, coriander, pods of red pepper, velor-sunels or hop-sunels, dried dill and ombous. The last spice is the most important component. The people are called the ombaalo bloshina mint, which is poisonous in large quantities. Therefore, it is important to strictly observe the indicated proportions in the Tkemali recipe from the thorns or completely replace the ombaal with ordinary dried peppermint. In any case, this seasoning will give the dish a light chill and will allow you to store the finished sauce longer, since mint is a natural natural preservative.
• To facilitate the process of preparing the Tkemali sauce from thorn, it is recommended to pre -remove the peel from the drain. Place the amount of drain into the container required for the dish and pour them with boiling water, then remove the peel. Thus, the sauce will be cooked much faster.
• It is best to cook sauce in enameled dishes. You should not use aluminum pots or stewpan for this, since harmful substances can be released when preparing acidic products in them.
• Experienced culinary specialists recommend not cooking the tkemali sauce for too long, as this can ruin the original taste.
• In the process of preparation, be sure to stir the sauce with a wooden spatula so that its contents do not burn the bottom of the pan.
• Tkemali sauce can be prepared in large quantities, since it can be placed without problems in sterilized jars and stored for a long time. At the same time, you do not need to add vinegar or citric acid for storage to the sauce, since this tasty dish has natural preservatives, which contribute to longer storage. When harvesting Tkemali for the winter, it is best to give preference to small jars, since after opening you can store the sauce, a nedolgo, for about 7-10 days.
• You can adjust the taste of the finished Tkemali sauce with the help of a variety of seasonings, since many housewives radically moved away from the classic recipe and use their favorite spices and greens to give the sauce of the original piquant taste. Immediately when cooking Tkemali, it is better not to overdo it with seasonings. It is recommended to adjust the taste after making sauce.
• You can serve the tkemali sauce in any original recipe for any clear or fish dish, as well as as a seasoning in the soup. Such a natural and tasty sauce will be a great replacement for harmful mayonnaise and ketchup.
• In addition to Tkemali from Tern, today there are a large number of rather original recipes for preparing this sauce. Red currant and cherry, gooseberries are very popular. Tkemali from apples or tomatoes also gain the popularity of tkemali.

These subtleties and nuances of preparing a real Georgian sauce Tkemali will help you master the basics of Caucasian cuisine and please your household with a fragrant piquant sauce that perfectly emphasizes the taste of meat and fish. And it is not at all necessary to run around the city for original sauce products, the plum of tkemali can be easily replaced with any variety of sour fruits, including Tern. Next, we consider a step -by -step description of the most popular classic and original Tkemali sauce recipes.

Classic recipe - how to make Tkemali from Tern

This recipe uses the most basic seasonings, which makes this sauce to so loved in many countries of the world.

Necessary ingredients:

• slightly not ripened plums of thorns - 3 kg (cherry plum is used in the original recipe);
• 300 ml of water;
• 2 small pods of red pepper (if you want a sharp sauce, you can add a little chili);
• 6-7 cloves of fresh garlic;
• 1 tbsp. salts;
• half a glass of sugar;
• ground coriander;
• 1 tbsp. Lacca of seasoning
• 1 tbsp of a dried ombalo or the usual peppermint to all peppermint.

Cooking process:

• First of all, it is necessary to thoroughly rinse the berries of Tern. It is better not to remove bones at once, as it is quite difficult. Especially after the plums are slightly boiled with the bones, the sauce will receive the necessary consistency.
• Place the thorn in enameled dishes and pour the indicated amount of water. Some housewives cut plums into two halves.
• On medium heat, bring the plums to a boil, and then cook for another 10 minutes. The readiness of the drain can be determined by the skin - it will crack and begin to separate.
• By readiness, remove the pan from the fire and pour the decoction into a separate container. At the same time, place the plums in a sieve and wipe thoroughly to make a puree mass without a skin and seeds.

• Next, you need to do seasonings. First of all, wash the pepper thoroughly and chop it finely. Peel the garlic and pass through the press or chop finely.
• Pour the decoction of the drain into the enameled pan, add plum puree and all seasonings and spices: salt, sugar, spices, garlic and pepper. Mix everything thoroughly and put on medium heat again.
• Cook the tkemali sauce with constant stirring, as it can burn. To obtain a delicious and aromatic sauce, the mass must be kept on fire for about 30 minutes after boiling.
• Immediately after readiness, it is necessary to pour the finished Georgian sauce of Tkemali from Tern to sterilized small jars and close tightly. In this form, they can be stored in the refrigerator or cool room. It can be served immediately to the dishes and stored in open form for a week. In this case, it is recommended to take a few less products.

Tkemali from thorn with cilantro - step -by -step recipe

It is also a recipe that is very close to the classic way to prepare a real Georgian Tkemali sauce. It is distinguished by a pleasant aroma, a slightly tart and spicy taste with a small pleasant sourness. It should be borne in mind that the Tern is used, which makes the sauce more sweet than other varieties of drain, so it is important to correctly add spices and seasonings.

Necessary ingredients:

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

Tkemali preparation process from thorn:

• Take thorns berries and wash them well under running water. It is not worth separating bones from the pulp, since this is almost impossible due to the high density of not ripened berries.
• Take the enameled container and place clean berries in it and pour the indicated amount of water, then put the pan on medium heat.
• After the water boils, put the bundles of dry cilantro and mint to the drains. From them, sauce needs aroma and spicy taste.
• About 15-20 minutes after the start of the boil, the pan with plums must be removed from the stove and tightly cover with the lid so that the plums are absorbed the entire aroma of spices. Wait for the cooling of the drain so that you can wipe them. This may need about 1 hour.
• After that, take a sieve and install it on another enameled pan. From the future sauce, remove the twigs of spices and wipe the plums through a sieve. To do this, you can use a spoon.
• Terna berries are wiped into a puree mass.
• Put the resulting mass on a very small fire and add salt and sugar. The mixture of the future sauce should boil.
• At this time, take up the grinding of fresh herbs, garlic and pepper. To do this, you can use a blender or meat grinder. Previously, fresh mint and cilantro are washed well, and red pepper is cleaned of seeds, which are very sharp.
• After boiling the plum puree, add prepared spices to it and mix thoroughly. With constant stirring, the sauce must be cooked for about 15-20 minutes. If it looks too thick in appearance, it is recommended to add a little water.
• When the sauce prepares, it is important to remove the next test to make sure that sufficient sugar and salt. If necessary, add more, only with the fact that this sauce after insisting acquires a more rich taste.
• If you want to use this simple Tkemali recipe from thorns for the winter for storage, then it is recommended to cook mashed potatoes a little more-for about 10-15 minutes, and then pour the sauce into sterilized small jars.

Tkemali sauce recipe for thorns with 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:

• thorn or mixture of acidic plums with thorns - 3 kg;
• 2 cups 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 ombala or fresh mint;
• 4-5 cloves of fresh garlic;
• 2 dried pod of red bitter pepper or chili pepper;
• 1 tbsp. Sahara;
• 1 tsp salt.

The process of making sauce:

• Rinse thoroughly and break through the berries of the thorn, then place them in an enameled pan and pour them with the indicated amount of water.
• Put on medium heat and cook to a boil.
• After the water boils, the plums must be cooked for about 10-15 minutes. During this time, the skin should crack and begin to exfoliate.
• Give the plums after the readiness to cool a bit and only then take a sieve and wipe them to obtain a burgundy puree mass. At this time, remove all the seeds and skin.
• In the resulting plum puree, add dill, chopped by dry pepper, sugar and salt connected to a bundle. Mix everything thoroughly and cook for about 30 minutes over medium heat.

• At this time, prepare greens and garlic. You can use a blender.
• After 30 minutes, take out the dill and add chopped greens and garlic to the sauce, after which the sauce must be cooked for about 15 minutes.
• After readiness, the sauce is poured into prepared sterilized jars, add a couple of spoons of vegetable oil and tightly close the lids. Such a sauce can be stored in the refrigerator or in a cool room for almost a year. You can take a smaller amount of drain, so you will get a sauce with the supply of meat and fish dishes for about a week - this is how the open sauce is stored.

Tkemali from thorn with lemon - step -by -step recipe

This recipe will allow you to prepare a Georgian original tkemali sauce with a pleasant citrus acidity. At the same time, according to this recipe, you can successfully prepare the blanks of such a sauce for the winter.

Necessary ingredients:

• 700 grams of slightly unstable plums of thorns;
• 25 ml of vegetable oil;
• a bunch of fresh cilantro;
• 4-5 cloves of garlic;
• salt to taste;
• half a glass of lemon juice;
• 3 grams of ground coriander;
• 3 grams of ground fencing;
• 2 grams of red pepper (you can use a dry and fresh pod of red pepper).

Cooking process:

• At the first stage, we wash the plums of the thorn well, after which we place them in an enameled pan and pour it with cold water so that it slightly covers the fruits.
• Put the container on the plate on medium heat and bring the mass to a boil. Then cover with a lid, reduce the fire and cook plums for about 10-15 minutes.
• After readiness, drain the water and let the drains cool slightly. Next, take a sieve and wipe the thorn through it, thereby removing all the bones and skin.
• At the same stage, clean and pass the garlic through the press. Wash well and grind the cilantro, you can use a blender. If you use not ground red pepper, but fresh or dry, then be sure to remove the seeds and finely cut it.
• Place plum puree, chopped pepper, garlic and greens in a pan, as well as spices. Mix everything and put it on the fire. Add lemon juice, salt the sauce to taste and bring to a boil. Then cook a few more minutes.
• Pour the finished sauce with lemon into a sterilized jar, add 2 tbsp. sunflower oil and cover with a lid. The sauce should brew about 6-8 hours. It is necessary to store in the refrigerator for no more than two months.

Tkemali from thorn and apples - recipe

This recipe is quite original and is very different from the classic way to prepare a real Georgian tkemali. However, it is also ideal for meat and fish dishes.

Necessary ingredients for sauce:

• 1 kg of sour apples, preferably Antonovka;
• 1 kg of thorn;
• 20 grams of hop-sunels;
• 50 grams of a mixture mixture for tkemali;
• 4-5 pods of fresh red acute pepper;
• 2 middle heads of garlic;
• 2 cups of water;
• salt to taste;
• sugar to taste;
• vinegar - 50 ml.

Cooking process:

• First of all, it is necessary to thoroughly rinse apples and thorn.
• After that, apples are cleaned from the peel, remove the core with seeds. You can cut apples arbitrarily: slices, cubes.
• Place the apples in a pan and pour water, then put on medium heat. After boiling water, languish the apples over low heat for about 20 minutes.
• Then you need to add a thorn to apples. Cook fruits until completely softening the skin of the drain.
• After readiness, it is necessary to drain the water, let the fruits cool to room temperature. Next, take a sieve and wipe the apples and plums thoroughly until fruit puree is formed.
• At the same stage, chop the garlic and pepper in the blender, which add to fruit puree. Salt, sugar and spices are also added to it. Everything is thoroughly mixed and put on fire.
• Bring the mass to a boil and cook for about 10 minutes, after which add vinegar and cook the sauce for about 5 minutes.
• After readiness, pour the sauce into pre -sterilized small jars, close the lids tightly and put in a cool place for storage.

Tkemali from Tern with Adjika

Adjika has long been loved not only by Georgians, but also to the culinary specialists around the world, since this seasoning has a bright aroma and taste. Today, there are a large number of recipes for the original tkemali using completely different additives, including adjiki.

Ingredients necessary for sauce:

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

The process of making sauce:

• At the first stage, it is necessary to engage in the preparation of all the necessary products. Wash thoroughly, tomatoes, pepper and greens thoroughly. Cut the tomatoes into 4 parts, chop the greens, remove all the seeds from the pepper.
• Take an enamel pan, place a term in it and pour the indicated amount of water. Put the container on medium heat and cook until the peel is completely softened-about 10-15 minutes after boiling.
• Give the drains slightly cool, then wipe them through a large sieve, removing the seeds and skin.
• Place the plum puree in the pan and put on the fire.
• While the sauce is cooked, it is necessary to grind with a meat grinder or blender garlic, tomatoes, pepper.

• After grinding, add everything to the plum puree, pour the greens, honey, sugar and salt. Everything is thoroughly mixed and cooked for about 5 minutes.
• After readiness, the sauce is poured into sterilized jars and tightly covered with lids.

Tkemali from thorns and walnut - description of the recipe for the winter

Necessary ingredients:

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

Cooking process:

• A well -washed thorn must be placed in an enameled pan and pour the indicated amount of water, and then put the container on medium heat.
• Cook plums after boiling for about 1 minutes until the skin soften.
• After readiness, let the drains cool slightly, and then wipe them through a sieve.
• At the next stage, using a blender, it is necessary to grind garlic, greens, coriander, walnuts and all this gruel should be added to plum puree.
• Add salt and sugar to the resulting mass. If the sauce seems thick to you, add the liquids in which the plums were cooked.
• Bring the sauce to a boil, then cook for about 10-15 minutes.
• Pour the finished sauce into sterilized small banks.

Georgian cuisine has long been famous for its national cuisine, which abounds not only with sharp dishes, but also incredibly tasty sauces that can replace the habitable mayonnaise and ketchup. It is quite difficult to prepare a real classic tkemali due to the inability to get a specific variety of plums, but each housewife may try to make a Tkemali sauce that is little inferior to a true recipe.