The most delicious plum tkemali for the winter

The first question that may come to your mind is: “what kind of plums should I take for cooking tkemali?” Such varieties as teren, hungarian, greenclod are suitable. We prepare the plums: we rinse and sort them, and then remove the seeds.

Next, we interrupt all peeled plums with a blender. We do this in several passes.

Peel and chop the garlic finely.

Pour the mashed plum into a saucepan or saucepan and simmer over medium-high heat for a quarter hour. Next, add ground pepper, hops-suneli, salt, coriander, granulated sugar and chopped garlic. If you took sweet plums, you do not need to add granulated sugar, since the whole chip was weaved in a sour taste.

We cook the future sauce for another 10 minutes, constantly stirring with a wooden spoon. Now a very important and crucial step - we take the sample. In order for the taste to reveal to the full, you need to dial a little sauce in a spoon, cool, and only then try.

Having removed the sample, we adjust the taste of tkemali with the help of salt, sugar, citric acid and spices. If you want to prepare this Georgian sauce for the winter, then at the end of cooking we add a portion of odorless vegetable oil and table vinegar. Due to this, it will persist for a long time. Pour the finished tkemali into a sterile container and seal with evaporated lids.