Tkemali is one of the most popular Georgian cuisine sauces. By tradition, they prepare it on the basis of drain or cherry plums, the color and taste of the sauce depends on the variety of this fruit. Serve it together with meat dishes of chicken, lamb, pork, beef or fish sedics. Today we describe the recipes for making tkemali in a slow cooker.

Tkemali made of yellow cherry plum in a slow cooker

Traditionally, Tkemali is prepared from slightly unripe fruits to give the sauce a characteristic sweet and sour taste. Yellow cherry plum is a fruit with a sufficiently sour peel, so you can take it even ripened, but not supported. It is also worth noting that for the preparation of sauce it is best to choose a mint of the ombalo variety. Such mint grows in the Caucasian area and outside this territory it is quite difficult to get it. Therefore, the ombaal can be replaced with ordinary mint, thyme or lemon balm.

The list of ingredients that will be required to make tkemali from yellow cherry plum:

• yellow cherry plum - 600 g;
• garlic - 4 cloves;
• fresh cilantro - a small bundle;
• fresh basil - a small bunch;
• mint - a small bunch;
• ground coriander - ½ tsp;
• salt - ½ tsp;
• water-1-2 multistakan;
• ground red pepper - ¼ tsp.

We cook Tkemali from yellow cherrypret in stages:

1. Wash the cherry plum, put it in a multicooker bowl.
2. Cloudly pour water to the level of cherry plum.
3. Put the slow cooker in cooking for 5-10 minutes.
4. After boiling, let the climbing boil 1-2 minutes, but no more that it does not fall apart in the water.
5. Put the cherry plum into a colander, let her cool slightly.
6. Rinse herbs: cilantro, basil and mint. Put them on a paper towel until completely dry.
7. Small the grass with a sharp knife.
8. Clean the garlic, cut.
9. Put herbs and garlic in a blender bowl.
10. A spoon to open cherry plum, remove the seeds.
11. Transfer cherry plum into a blender, add spices.
12. Add to the contents of the blender ½ multistakan broth from cherry plum.
13. Chop into cherry plum, herbs, garlic and spices until a homogeneous state.
14. Pour the sauce into a multicooker container.
15. The device is set to the “cook” mode, bring to a boil and boil for 2-3 minutes constantly stirring.
16. Wash and sterilize the container for storage.
17. Pour the finished sauce into jars and close them with a lid.
18. Wrap the containers with the finished sauce with a dense fabric until it cools completely.

Store the finished sauce in a dark cool place.

Tkemali from red cherry plum in a slow cooker

Red cherry plum has a more saturated plum taste and aroma. Just as in the previous recipe, you should choose slightly unripe fruits so that the sauce acquires a more saturated sour note.

Grocery list:

• red cherry plum - 1 kg;
• water - 1 multistakan;
• sugar - 3 tbsp. l;
• salt - 1 tsp;
• garlic - 5 cloves;
• fresh cilantro - a small bundle;
• fresh mint - a small bundle;
• dill greens - a small bundle;
• sunflower oil - 4 tbsp. l;
• chile pepper to taste.

The procedure for making tkemali from red cherry plum in a slow cooker:

1. Wash the cherry plum, place it in a multicooker bowl and pour water.
2. The device is set in cooking for 10-15 minutes.
3. Wait for boiling water and hanging the fruits, then push the cherry plum on a colander.
4. After filtering, place a cherry plum on a sieve and wipe the fruits through it.
5. Add sugar and salt in cherry puree.
6. Place mashed potatoes in a slow cooker, set the cooking mode and, constantly stirring, wait for sugar dissolution.
7. Rinse the greens of mint, dill and cilantro.
8. Finely chop the greens with a knife.
9. Clean garlic, pass through the press.
10. Wash the chili pepper, free it from seeds and pedicels, finely chop it with a knife.
11. Send greenery, garlic and pepper in mashed potatoes.
12. Extend the cooking in cooking mode for 5-10 minutes.
13. Wash and sterilize the container for storage.
14. Pour the finished sauce into sterile jars.
15. Pour sunflower oil on top of the sauce.
16. Roll the jars and wrap them with a dense fabric until completely cooled.

It is best to store the sauce in the refrigerator.

Tkemali from plums in a slow cooker

As mentioned above, Tkemali should be sweet and sour-fast to taste. That is why the main ingredient of the sauce is acidic unripe plums or their wild representatives. It is worth noting that the tkemali sauce is good not only with meat and fish dishes, but also combined with potatoes, pasta or simply as a prayer for bread.

List of components for Tkemali from plums:

• plums - 1 kg;
• basil - 1 small bundle;
• parsley - 1 small bunch;
• dill - 1 small bunch;
• mint - 1 small bunch:
• salt - ½ tsp;
• sugar - 3 tsp;
• vinegar (70 %) - 1 tsp;
• garlic - 5 cloves;
• hops-sunels-2 3 tsp;
• ground red pepper - ¼ tsp;
• chile pepper to taste.

How to cook tkemals from plums in a slow cooker:

1. Wash the plums, cut in half and free from the seeds.
2. Clean the garlic.
3. Rinse the greens of parsley, mint, dill and basil.
4. Wash the chili pepper, free from seeds and pedicels.
5. Plums, greens, chili pepper and garlic through a meat grinder or grind in a blender.
6. Add to the mass of garlic, drain, chili and greens salt, sugar, seasoning “hops-sunels” and ground red pepper.
7. Stir the sauce until smooth and pour into a multicooker container.
8. The device is installed in the extinguishing mode for 40 minutes.
9. 5 minutes before the end of the cooking mode, pour vinegar into the sauce.
10. Wash the banks and sterilize them.
11. Pour the sauce into the container, tightly close the lid.
12. Wrap jars with sauce with a dense fabric until completely cooled.

Store the sauce in a dark cool place.

Tkemali from green plums in a slow cooker

Tkemali made of green plums is very piquant in taste. Such a sauce will not confuse with anything else, because its taste is quite unusual and non -trivial. It is worth noting that the plums need to be chosen not quite green, but already reddened, but hard, sour and unripe.

The ingredients that will be required to prepare Tkemali from green plums:

• green plums - 600 g;
• fresh cilantro - a small bundle;
• dill is a small bunch;
• parsley is a small bunch;
• garlic - 3 cloves;
• adzhika - 3 tbsp. l;
• water - 3 multistakan;
• chili pepper to taste;
• salt - ½ tsp;
• ground red pepper - ¼ tsp.

A step -by -step recipe for making Tkemali from green plums in a slow cooker:

1. Wash the plums, cut them in half and remove the bone.
2. Place plums in a multicooker bowl and pour water.
3. The device is installed in the extinguishing mode for 30 minutes.
4. Clean garlic, pass through the press.
5. Wash chili, free from seeds and pedicels, grind with a knife.
6. Rinse the cilantro, parsley and garlic, finely chop with a knife.
7. Put the plums into a colander and wipe through a sieve.
8. Add chopped greens, garlic, chili, salt, ground pepper and adjik to the plum mass.
9. Dilute a thick mass with a plum decoction.
10. Stir the mass until smooth.

Since in this recipe it is not supposed to thermally treat the greens, garlic and chili pepper, you cannot store the sauce for a long time. It is worth consuming it immediately after cooking, and store the remains in the refrigerator for no more than three days.

Tkemali in a slow cooker. Video