Red currant tkemali
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Today we are preparing the famous Georgian sauce “Tkemali”. In the classic version, it is made from plums with garlic and red pepper, and is often served with meat, as well as fish, poultry, potatoes or pasta.
The modern tkemali recipe has several variations. Sour plums are replaced with fruits or even berries. Red currant tkemali is one of the options for preparing the popular “meat” sauce. I suggest making tkemali sauce, spicy and sour, from red currants for the winter.
Ингредиенты
Red currants - 500 g
Water - 50 ml
Garlic (small) - 2 cloves
Cilantro (greens) - 20 g
Red pepper (ground) - to taste
Salt - to taste
Рецепт
1. Currant berries must be sorted and washed. Let the water drain. Transfer the currants to an enamel bowl, in which we usually make jam.
2. Add water to the berries. Stir and bring to a boil. We remove the foam. Boil for 10 minutes.
3. Pass through a sieve or colander.
4. The bones and skin remain in the colander. For the sauce you will need liquid currant puree.
5. Chop the cilantro, grate the garlic on a fine grater, add salt and ground red pepper.
6. Bring the sauce to a boil. Boil for 10 minutes.
7. Boil a small storage container and lid in advance.
8. Pour the hot sauce into jars.
9. Close with lids. Turn over onto the caps. Wrap until completely cool.
10. Homemade red currant tkemali is ready for the winter!
11. Fragrant and sour currant sauce is an ideal option for meat dishes and kebabs.
12. Bon appetit!