Aromatic seasoning from plums: recipes

Any dish can be made more delicious with sauce. Sometimes with its help, you can also fix-improve a not very successful culinary experiment. Especially it concerns different meat dishes. Chicken, beef, pork and other types of roasted, baked, stewed or grilled meat, supplemented with a fragrant sweet and sour sauce, will acquire a completely unusual flavor shade. The following seasoning for meat from plums is very popular in Georgia, and it is called "Tkemali" sauce. How can you cook it yourself?

For this sauce a special sort of plums (more precisely, cherry plums) is used, which has the same name - "tkemali". However, if you can not find these, you can take completely ordinary plums, but preferably acidic, to get the right result. Also, the Georgian spice seasoning involves the use of a large number of spices and herbs. In particular, you need mint. In the original recipe, this is a very specific kind of it - "ombalo", but, again, you can use the one you find. For one kilogram of plums we will need the following products:

• Garlic - 5 denticles;
• Bitter chilli pepper;
• Salt - tea spoon;
• Sugar - a spoon of a dining room;
• Fresh herbs - 30 grams of dill, parsley and mint;
• The herbs are dry - on a tablespoon of suneli (or syrup) and ground coriander.

Preparing the seasoning from the sink is quite simple. First we'll deal with cherry plum. It must be washed, peeled, dried and transferred to a saucepan. Add a little water (about 100 ml), put on a stove and bring to a boil. After this, reduce the fire and cook for about 20 minutes. The plum must soften, the bones and the skin - to separate. Get a thick boiled mass. We remove the bones, the rest is grinded through a sieve. In the resulting puree, add sugar, salt and dried spices. We cook about an hour, maybe a little longer. The sauce should thicken and resemble sour cream. Then throw the finely chopped greens, chopped garlic and chili, cook for another 5 minutes and turn off the fire. Serve sauce chilled.

This seasoning from plums perfectly combines not only with meat, but also with cereals, vegetables, baked potatoes. Her taste is pleasant sweet and sour and very rich. And the color depends, naturally, on the selected plum variety: it can turn out red and lilac, and yellowish green.

By the way, the recipe can be very simplified. Of course, you will get a slightly different taste, but also interesting. For this, the sink must be boiled until soft. Rinse through a sieve and cool, add a little garlic, coriander and adjika to taste. You can also use ground ginger and other spices. Fast and tasty seasoning from the sink is ready.

And the next option is perfectly combined with pasta, and with rice, and with buckwheat, as well as with fish. It is prepared from plums of sort "Prunes" (2,5 kg), Bulgarian (1 kg) and bitter (2 pieces) pepper, garlic (2 heads). All these components must be rinsed, cleaned of seeds and twisted through a meat grinder. Then put into a saucepan with a thick bottom and cook after an hour of boiling. Next, slightly cooled, grind the boiled mass through a sieve, add salt (about 2 tablespoons) and 1.5-2 cups of sugar. Again, put on the stove and cook for another hour. If you close it for the winter, then roll it up hot. Served this seasoning of plums and peppers chilled.