Gooseberry Tkema Sauce

The gooseberry tkemali sauce with mint and garlic is a spicy thick seasoning for meat prepared according to the Georgian recipe. In Georgia, tkemali sauce is made from unripe cherry plum - tkemali plums, and marsh mint is added, which prevents fermentation. In our latitudes, cherry plums are often replaced with green gooseberries, although I tried to cook and from overripe berries, it also turned out delicious. I did not find the marsh mint in the garden; a peppermint was turned up under my arm. You need to be a gourmet to select a mint variety in a mixture of garlic, gooseberry, spicy greens and spices, so you can add any.

Gooseberry Tkema Sauce
  • Cooking time: 1 hour 30 minutes
  • Quantity: 2 cans of 450 g

Ingredients for tkemali sauce with gooseberry

  • 1 kg of green gooseberry;
  • 3 heads of garlic;
  • 150 g peppermint;
  • 150 g parsley;
  • 7 g dried thyme;
  • 5 g ground red pepper;
  • 5 g ground turmeric;
  • salt, black pepper.

Method of cooking gooseberry tkemale sauce

Since the tkemali sauce is traditionally made from unripe cherry plum, the gooseberry for the recipe will need a little unripe green. We collect berries, sort out, remove the leaflets, twigs and other garden garbage.

Gooseberry Tkema Sauce

Next, soak the berries in cold water so that the motes that have stuck to the berries are soaked, then rinse them under running cold water.

Gooseberry Tkema Sauce

Pour 2 liters of hot water into a saucepan, throw berries and send them to the stove. After boiling, boil on a small fire for 7-8 minutes; nothing needs to be added to the water.

We throw the blanched berries on a sieve. By the way, you can add sugar to taste in the broth, boil it, cool it - you get a delicious refreshing drink.

Send the gooseberry in a blender and turn into a smooth mashed potatoes.

Gooseberry Tkema Sauce Gooseberry Tkema Sauce Gooseberry Tkema Sauce

Rub the mashed potatoes through a sieve to get rid of the grains. You can skip this step and leave the kernels and crushed rind, so the texture of the gooseberry tkemali sauce will be more varied, but, in my opinion, coarse.

Gooseberry Tkema Sauce

We disassemble the heads of garlic on the teeth, peel them. If the garlic is young, take 3 heads, and if mature, then two is enough.

Gooseberry Tkema Sauce

We collect all seasonings in a blender - finely chopped garlic cloves, ground red pepper, dried thyme, ground turmeric, fresh mint and parsley. By the way, before you send fresh greens in a food processor, it must be cut.

Gooseberry Tkema Sauce

Add the grated berry puree to the bowl and turn the ingredients into a homogeneous mass.

Gooseberry Tkema Sauce

We transfer the crushed mass to a saucepan, pour to taste the salt without additives, mix. On a small fire bring to a boil, boil for 20 minutes, sometimes stir. You need to be careful when cooking a thick sauce. If you open the lid - spray spread in all directions, so take care of your hands and eyes.

Gooseberry Tkema Sauce

For billets for the winter, carefully wash the jars with hot water, rinse with boiling water and dry in the oven at about 110 degrees Celsius.

Put the sauce in clean and dry jars, close. Sterilize workpieces for 15 minutes, cork tightly and store for storage in a cold, dark place. Storage temperature from +2 to + 7 degrees Celsius.

Gooseberry Tkema Sauce

The tkemali sauce will complement well the kebabs, fried chicken and even ordinary homemade cutlets. Enjoy your meal!

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