Georgian Sauce Tkemali from Alychi

Georgia is famous for its kitchen. There are quite a few dishes that have acquired world glory. Among them and Tkemali sauce, without which no a meal in the Georgian house do not. This universal sauce is suitable for almost any dish, except for dessert.

As each Russian mistress has its own recipe for the salty of cucumbers, and every Georgian family has its own recipe for Tkemali. And there are not only women, but both men prepare it. At the same time, freedom of creativity is welcomed, so a clear recipe is most often not adhered to. Only a set of basic ingredients remain unchanged, proportions can change in each case. The main criterion for cooking is the taste of the product, so it is trying repeatedly by adding the components as necessary.

We will try to prepare a real Georgian Tkemali, taking advantage of the recipes from this southern country. For immediate use, Tkemali from Green Alychi is made. This plum is suitable for billets at the end of spring. Different varieties allow you to prepare Georgian tachelor sauce from green plum throughout the summer.

How to prepare Tchemali sauce from Alyci in Georgian recipe.

It is characterized by a considerable amount of spices and sour tastes, which provides green Alycha.

Required products:

• acid plums - 1.5 kg;
• garlic - middle-sized head;
• kinza - 75 g;
• dill - 125. You can take the cilantro and dill stems with seeds.
• Obalo - 30. If it is not possible to find a ibalo or flea, swamp mint, it can replace an ordinary analogue - peppermint, but it needs less. The required amount of mint is determined by an experimental way, when adding a product in small portions.
• charber Garden - 30 g. Do not confuse the charker and the chamber. Charker is an annual gorgeous plant.
• pepper burning - 2 pods;
• sugar 25-40 g, the amount is determined by the experimental way and depends on the sink acid;
• Solim dish to taste.

We tear the leaves with marshes and postpone. Stalks do not throw away. They are together with the stems of dill, kinse, the chaber put on the bottom of the pan, in which we will prepare the Georgian sauce. We fall asleep over the plums, add half the glass of water and cook on low heat until soft. We fold down the finished Fruits of Alyci on the colander or sieve and wipe through them with hands or a wooden spoon.

We add it to the puree, season with salt, sugar and crushed burning pepper. At this stage, we adjust the consistency of Tkemali. It should be similar to liquid sour cream. Thick sauce is slightly diluted, liquid - a little rebel.

Grind greens and garlic and add to the cooked sauce. We try to salt and sugar. Boil for another minute and pour bottles. Store summer tchemali better in the refrigerator.

You can cook green sauce and for the winter. The next recipe is suitable.

Products:

• green plums - 2 kg;
• garlic - 2 small heads or one big;
• zhugugo pepper - 2 pods;
• 2 kinse beams, basilica and ibalo;
• ground coriander - 2 h. spoons;
• salts - 2 tbsp. spoons.

Tip! If you are going to eat sauce immediately after cooking, the amount of salt can be reduced.

Plums are poured with water half and dried for 10 minutes.

Wipe through a colander with a wooden spoon.

A warning! Do not pour the decoction.

Rubym greens, rub garlic with salt, grind burning peppers. Connect them in a combine bowl with rubbed plums and ground coriander, dilute the decoction to the desired consistency and mix well. If the dish seems to be acidic, it can be spacing sugar.

Tip! When there is no combine, you can mix herbs, spices and mashed potatoes from Alychi directly in a saucepan in which Tkemali is preparing.

If the sauce is cooked for fast use, it can no longer cook it, pour into bottles and put in the refrigerator.

Tkemali for the winter you need to boil another 5-7 minutes. They spill it into sterile dishes and tightly silent.

For the winter, Georgian sauce of Tchemali is more common in the fall when the Alycha is sleeping.

Georgian Tkemali from Red Alychi

We need:

• ripe Alyci red color - 4 kg;
• kinza - 2 beam;
• garlic - 20 teeth;
• sugar, salt, hops-Sunnels - 4 tbsp. spoons.

Alychy free from the bones and sprinkle with salt so that she gives juice. When it is enough, we can cook fruit on low heat until soft. Grind ready-made Alych in a blender. We add crushed greenery and garlic to mashed potatoes and garlic, hops-sunnels and sugar, mix well.

Tip! Garlic is better to skip through the press.

We try to dish. If you don't need to add anything left to boil the sauce another quarter of an hour and decompose into sterile dishes, hermetically silent.

Stored tkemali well.

Opening in the winter a jar of Georgian sauce, you seek again returning to the summer with his abundance of spicy herbs. This wonderful smell and extraordinary taste mentally takes you to far from Georgia, will allow you to feel all the wealth of the kitchen of this southern country.