Composition / ingredients
Cooking method
1. Wash the plums, remove the bones and place them in a saucepan with a small amount of water.
2. We send it to medium heat, bring it to a boil, simmer for 15 minutes, stir occasionally.
3. Finely chop the peeled garlic and red chili pepper, send it to a saucepan.
4. When the mass is boiled and becomes softer, we grind it through a sieve with a tablespoon.
5. Add pepper, sugar, salt, suneli hops, ground coriander, mix everything.
6. Mint, tarragon, dill and cilantro are rinsed, dried, crushed, poured into the sauce.
7. Adjust the taste with pomegranate and lemon juice.
8. Simmer for another 5 minutes.
9. Let the tkemali cool down and pour into clean, dry jars. Pour a little (about 1 teaspoon) of olive oil into each jar and close with clean lids.
Store in the refrigerator or in a cool place for 2-3 months.
Enrich your favorite dishes with tkemali sauce and treat your relatives!
Bon appetit!
Calorie content of the products possible in the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Garlic - 143 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Coriander greens - 25 kcal/100g
- Chili pepper - 40 kcal/100g
- Pomegranate juice - 64 kcal/100g
- Ground coriander - 25 kcal/100g
