How to cook tkemali sauce from a thistle

Far from all of us are Georgians, but many people like tkemali sauce . Only the flavor of this seasoning is capable of driving you crazy. Absolutely any meat, if it is served with such a sauce, gets an unforgettable, absolutely exquisite taste ...

A real Georgian seasoning is prepared from plums of "tkemali" variety . However, in Russia it does not grow, and it is necessary to get out. We will cook tkemali from the turn, which many grow in gardens and in cottages. In principle, you can use any plum, the main thing is that they are not particularly sweet and ripe.

Ingredients that we need: plums, hot peppers (preferably directly from the bed), garlic, red pepper, greens - dill, coriander, mint (maybe a combination of all or any of them), coriander, salt and sugar.

To prepare tkemali from the thorn all sorts of fragrant herbs are added quite a bit and only those that you like. First we boil plums. Bones from them should not be taken out. It is better to slightly cut and remove all the branches. From the green, we make a couple of bunches and put them on the bottom of the pan - to add flavor. In the sauce you need to add quite a bit of greenery so that the color does not deteriorate. Pour a little water (a maximum glass for each kg of fruit, or maybe less - depending on the softness of the sink) in our tkemali from the turn, so that it does not stick, and put on the fire. Boil on low heat until soft, stir occasionally. When the berries begin to unfold as it is - you can turn it off. Too much to boil them is not necessary!

Next, proceed to wipe the sink. A colander will help us, but lazy people can use a blender or a meat grinder, although the classic version implies manual work. Let's drain the juice a little. Greenery immediately thrown away.

After about 8 minutes, when the bulk of the liquid is already draining, we rearrange the colander in which our future tkemali sauce from the turn is located, to another vessel, and let it cool down. Separated juice is not poured, it can still come in handy.

If the volume of our mass is large, then it is better to divide it into parts to wipe it was more convenient. We put rubber gloves, previously washed with a dishwashing liquid, so that there is no smell. Wipe it by hand, pressing in circular motions. In the end, there remains a handful of pits, peel and mashed potatoes.

Next, in our tkemali from the turn, add the spices. First, let's salt, pour sugar, and let stand until completely dissolved. We take a blender, grind pepper and garlic. Then add the greens to them.

Pour our mashed potatoes into a pan, preferably in aluminum, because the sauce will burn. We add there a little bit of juice, so that the sauce becomes a little more liquid than the sauce. We put on the fire, add ground coriander, as well as red pepper and green gruel.

We introduce all the spices gradually, continuously mixing and trying. If necessary, you can still add sugar and salt. Bring our mass to a boil and keep on the fire for another 8 minutes, stirring very actively, especially from the bottom. And that's all!

Store the tkemali sauce from the thorn, the recipe of which is described above, preferably in a cool place.