Sweet Sweet Sauce from Alyci Tkemali

Posted by: Shushundra. Sauce Tkemali - This is definitely the pearl of Georgian and abkhaz cuisine. Despite the many years of confrontation between these two peoples, their life, culture and cuisine, including, in many ways echorate with each other. Georgian people are preparing Sauce Tkemalifrom the plum, the Abkhazians prefer to prepare the same sauce from Alychi.

Acute sweet and sour sauce It is a universal seasoning to many meat and fish dishes. Especially good under it baked trout and stewed lamb.

Contrary to the opinion of many owners, sauce Recipe Tkemali It's not so complicated and the whole winter period can be kept very badly. Highly recommend sweet Sweet Sauce Tkemali Prepare "for the winter." I myself did this.

For sauce from Alychi. Need:

2 kg Ripe Alychi

1/2 kg ripe tomatoes (better than yellow)

1 tbsp. water

5 - 6 tooth. garlic

3 - 4 twigs of mint

50 grams of dill (large beam)

30 g Coriander (he kinza)

1 small sharp podpick

2 tsp 6% apple vinegar

1 tbsp. Money recipe Sauce Tkemali

6 tbsp. Sahara

2 tbsp. Sololi.

Preparing sauce to meat And Fish Tkemali:

sweet and sour sauce

Tomatoes, garlic, burning pepper, and greens pass through the smallest grille of the meat grinder. sweet and sour sauce

From Alychi, we remove the bones, pour it with water and drunk for 7 to 10 minutes. Then berries along with a decoction wipe through a large sieve or colander.

The resulting puree from Alyci again put on a slow fire. There we also add the chopped tomato mass, honey, sugar, salt and vinegar. Sauce from Alychi Cook another 5 - 7 min., stirring constantly. Cooking the sauce is better in the unaled saucepan, so that he burns less.

If you cook for long-term storage sauce, it is necessary to pour it on not large sterilized cans, hot

Calorie: Not specified
Time for preparing: Not indicated

Golden Sweet Sweet Sweet Tone Served. Sauce is sharp enough, so it is poured into small portion of creamian. Consistency turns thick, taste - spicy and spicy. You can cook to the breakfast toasts: triangular pieces of bread lubricate butter, and on top put a spoon of sauce.
Cooking acute sauce from Yellow Alyci for the winter.



Products:
- Alycha - 1 kilogram,
- Gorky pepper - 1-2 pieces,
- garlic - 3 heads,
- Black peas pepper - 1 teaspoon,
- Coriander ground - 1 dessert spoon,
- Dry mint - 1 teaspoon,
- sugar - 3 tablespoons,
- Salt - 1/2 teaspoon,
- water - 1.5 glasses,
- dill - 1 bundle.

Recipe with photo step by step:

The sequence of cooking sauce from Yellow Alychi for the winter:
1. Alycha must be ripe, not too acidic. The fruits wash and move. You do not need to remove bones, it is a tedious and useless occupation. After boiling Alychi, they are easily separated from the pulp.

3. If acute Az Alyci sauce is going to harvest for the winter, then the Alych is drunk 15-20 minutes on slow fire. In the cooking process, you can add some water. It is necessary to monitor that the fruit puree does not burn. If the sauce is served over the coming days, you can cook Alych only 5 minutes before softening.




4. The cooled Alych is wiped through the sieve.






5. It is advisable for sauce to use those grades of bitter red pepper, which are more fleshy and juicy. They are less pronounced in them, so you can take two pieces. If you choose acute burning peppers, then one instance is quite enough.




6. Garlic passes through the press, pepper and dill shallowly chicken.




7. Mix crushed greenery and vegetables with dry seasonings. Coriander is used necessarily, and mint can be replaced with any seasoning, the taste of which you impresses. All products are put into the wipes of Alych, stir, add salt and sugar. The amount of salt and sugar depends on the ripeness of Alychi, it can be adjusted, focusing on his taste. If the variety of Alychi is sweet, sugar take less. For acid varieties, the sugar rate increases.




8. Yellow Alychi sauce boil 15 minutes on the smallest fire.






Mass are stirred by a wooden blade. The finished sharp sauce of yellow allychy is overflowing into sterilized dishes and collapsed with covers, leave until winter.

Recall that last time we told,

Usually from Alychi prepare Tkemali sauce - Georgian spicy sauce, with the addition of a large number of herbs and spices. In addition to Tkemali from Alychi, you can cook another delicious sauce, which I will offer you a recipe. We prepare the sour-sweet sauce from Alychi for the winter with Italian herbs, garlic, wine vinegar and turmeric. This sauce is perfect for fish dishes and to the chicken.

Ingredients

• alycha small 0.7-1 kg
• garlic 2-3 Dolki.
• podpick sharp to taste
• turmeric 0.5 h.
• italian herbs dry 0.5-1 art. l.
• white wine vinegar 30 ml
• sugar 2-3 tbsp. l.
• large sea salt 1 tsp.

Preparation time: 20-30 minutes.
Cooking time: 2 hours.

How to cook the sour-sweet sauce from Alychi for the winter

First of all, thoroughly overburst Alych, removing the retained berries. Wash and place Alych in a large saucepan, pour some water (half a compartment). Put a saucepan on a small fire, negotiate 5-10 minutes, Alycha will begin to let juice, its skin will become soft.


Wipe through the Sieve Metallic Alychka so that the fruit puree is.
The remaining cake can use to prepare a compote, to do this, fill it with boiling water and negotiate a few minutes, add sugar to taste.


The base for sauce from Yellow Alychi is ready. By the way, also from it you can prepare a jam and confident.
Put this semi-finished product on a small fire, boil for 15-20 minutes, then remove to the side, let it cool.


Add sugar, salt, white wine vinegar into a bit, while not, take apple vinegar.

Pass turmeric and dry herbs, mix, cook sauce on a small fire.


Next, add sharp red peppers, try the sauce, if there is no sharpness, add more.


Clean and grind garlic and add it to the sauce. Weganize the sauce for about 10 minutes, if necessary, add more sugar or salt, turn off the fire.


Sweet-sweet sauce from Alychi run through the small jars, pre-sterilized, rides the lid, store in the refrigerator.

Hello, dear readers. Today I want to share a delicious sauce recipe from Alychi to meat. It is amazingly delicious, spicy, fragrant, sour-sweet sauce that you will enjoy, and your guests. Our guests like everyone, everyone is asked by a recipe. Because, delicious and originally obtained. I am preparing Tkemali from Alychi at home for the winter, the recipe, not only with the photo, but also with the video. Tkemali is prepared from sour drain or allys, spices, greens, garlic, spicy herbs add to taste. This is a traditional Georgian dish. In fact and the beauty, in a spicy and piquant taste of sauce.

Alycha is extremely useful, as it contains a large amount of vitamin C, potassium, magnesium, calcium, iron. This is a round kitty, oblong or round form.

Alycha is very useful in constipation, as it contains a large amount of dietary fiber. Displays an extra liquid from the body, removes swelling, cleans blood, removes slags and toxins from the body, useful for avitaminosis, with a weakened immunite, after the suffering disease. And this is not all the useful properties of Alychi, this list can be continued and continued.

To taste something resembles a plum. It happens red, pink, yellow, green.

We prepare Tchemali from Red Alyci, however, last year they prepared from the green, along the same recipe.

Green I do not add if you love, then you can add dill, parsley, cilantro, mint, basil. Tkemali we adapted under their taste preferences, adding those herbs and spices that like us.

Last year, we ate such a sauce before the onset of cold weather, not even left for the winter. This year decided to make more, prepare from different species Alyci and still do. It is very tasty to meat, ham, sausage, cutlets, chickens, and, of course, to kebabs.

The recipe for Tkemali from Alychi is insanely simple, incredibly tasty, fruit, piquant. By the way, it can be prepared not only from Alychi, but also from Tern, from the plum.

Tkemali from Red Alyci - a simple and delicious recipe with photos and videos

As always, at the end of the article there will be a video like a visual allowance and you can easily prepare the sauce.

• 2 kg. Red Alyci
• 100 ml. vegetable oil
• 6 tbsp. Sugar spoons (you can add more, to taste)
• 1 tsp salt
• 1 h. Spoon of black ground pepper
• 2 h. Spoons of ground coriander
• 2 h Spoons of olive herbs
• 1 garlic head (6-8 teeth)

Acute pepper at will (I do not add).

There is no vinegar in the recipe, as you have already noticed, it is not needed here, since Alycha contains a lot of natural acid.

I buy dried olive herbs for this sauce, you can buy them at any store. But you can add any spices at will (basil, mint, mayoran, kinza, thyme, ground cinnamon, carnation, etc.).

Of the two kilograms of Alychi, I got 1.5 liters of sauce.

But if you evaporate water out of it, it will turn out a little less. I have a juicy alycha, so there was a lot of water.

Alycha I had sour sweet and juicy, most importantly to cook mashed potatoes, it will be the basis of our sauce.

How to cook puree from Alychi for sauce - different ways

Puree can be prepared in different ways.

1 way. Boil the plum or Alych in the water, depending on what you cook sauce. Grind through a sieve.

2 way. Separate from the bone and rub to the grater so that the skin remains in the hands. But this method is suitable if plums or allycha are well separated from the bone and large. I didn't get out of the bone.

3 way. Pour boiling water and leave for minutes at 15. Then remove the skin, remove the bones and grind the flesh with the help of a blender.

Cooking:

1. Alley should be sorted out, remove spoiled fruits, twigs and leaves.

2. Wash under running water.

3. Move the fruits into the pan, fill with water so that all the alcohol is covered with water.

4. I put on fire. And attention, cook 10 minutes, from the moment of water boiling. There is no longer worth it, and then everything will turn into porridge.

5. Pasting from the fire, take out the fruit by shoving and peatter through the sieve (colander) using a whisk. Shkins and bones are well separated, because Alycha is hot and soft. This is for me convenient way Prepare mashed potatoes.

So that the puree succeeds in an even more homogeneous consistency, purilate it using a blender.

A decoction that was formed during the cooking process can not be poured. He is beautiful red. You can add sugar to taste, sprig of mint and cook a wonderful refreshing compote.

6. Cooking spices. I take the black ground pepper, ground coriander, olive herbs, sugar, salt, butter. I also use garlic that should be chopped through the press. I repeat, you can add spices to your liking, and then the number you will arrange.

Since if you like to sharper, you can add more black ground peppers, as well as red ground pepper, or even sharp fresh pepper.

7. The puree should be pouring into a saucepan with a thick bottom. Sweep salt and spices.

I also pour sugar, but you can add it already at the end of cooking. So that the sauce does not burn to the bottom of the pan, because of sugar.

8. I mix all and put on fire. Vary 30 minutes. Then I add a fresh garlic passed through the press and cook for about about 1 hour.

9. We prepare banks, they must be sterile, as well as the covers. You can pour into bottles (special bottles for sauces, they are sold in large supermarkets).

Spill hot sauce on jars and close with sterile covers. You do not need to wrap. Give the jars to cool and remove them into the basement or any other cool place.

The most important thing is that liquid (water) is evaporated, so the sauce will become more thick. If necessary, it can be cooked a little longer (2 hours).

Be sure to stir the sauce with a spoon in the cooking process, so as not to burn.

10-20 minutes before readiness you can pour out finely chopped greens. Greenery parsley, basilica, dill, mint, cilantro. I did not add greens.

You can add fresh greens in Alychi sauce and mix, directly, before serving on the table.

The color of the sauce depends on the variety of drain or allychi.

Serve sauce is better cold, it is suitable for any meat dishes. Thanks to the sauce, meat dishes will be better absorbed. Suitable for kebab from pork, lamb, veal, beef, chicken. To rabbit meat, duck, goose, turkey, in ham and any meat slicing.

Our family very much like various sauces for fish and meat dishes. This is not the only recipe. We still love very much. It turns out very thick and homogeneous.

Tkemali from Red Alychi is eaten very quickly, because it is not usually spicy and savory sauce. Like both children and adults. I hope you liked the recipe, since it is simple, from ordinary products.

Any national cuisine is famous for its dishes. The approach to cooking in each country is different. Cooks take into account these features, therefore there are dishes that are a business card of one or another state. These can be ranked tchemali sauce. In Georgia, virtually no meat dish without it costs. It is served to a chicken, kebab, meat on a spit, fillet prepared in different ways. This sauce complements many macaron and potatoes.

In the classic version, Tkemali sauce is prepared from a draining of acid varieties. In addition to them, garlic, pepper and a lot of greens add to the sauce. Most often it is dill and kinza.

Mandatory condition is the addition of swamp mint to the sauce. It is believed that without her cooking sauce can not be fully completed. Due to swamp mint, fermentation is excluded in the cooking process.

But there are rules, and there are exceptions. Therefore, the chefs often allow liberty by replacing some ingredients by others. For example, instead of plums, many take Alychu - her sour relative. But from this tchemali sauce does not get worse, and he has many admirers worldwide.

Sauce Tkemali from Alychi: Cooking Subtleties

• For sauce, you can use Alych any color: yellow, red, green. Since Alych is boiled for sauce and in the process of heat treatment it becomes four less, then you need to take care of sufficient quantities.
• Herbs and spices are added to the sauce depending on the variety of Alychi. Yellow is well combined with fresh greens. Sauce from red is better to flavory dried spices and herbs. Green Alycha is well combined both with fresh greens and with dry spices.
• If the hostess can not get a swamp mint, then you should not worry. Sauce can be cooked without it.
• Due to the large number of citric acid, which is in Alycha, Tkemali is well stored in a cold place. If there are no suitable storage conditions, then the sauce immediately after cooking in a hot form is poured into sterile dry jars and tightly silent.
• Packaging Tkemali is best in small banks, so that, opening a jar in winter, the sauce could be quickly used.
• In addition to the natural preservative - citric acid, a large amount of garlic, pepper and salt are put in the sauce. All ingredients for it take care of a thorough heat treatment in the form of cooking, so the sauce does not need sterilization. If all the preparation rules are met, and the finished product is packaged into sterile dry banks, it is well stored.

Tkemali sauce from Yellow Alyci for the winter

Ingredients:

• alycha yellow - 1 kg;
• garlic - 125 g;
• red pepper - 5 g;
• greens of cilantro and dill - 150 g;
• salt - 50 g

Cooking method

• Prepare half-liter banks in advance. For this, they first wash with soda, and then sterilize, not forgetting to treat and covers.
• The fruits of Alychi beat, remove the pitched. Wrap the frozen. Carefully wash B. large quantities Cold water.
• Candle Alych with one side and remove the bones.
• Fold the fruits into the pan, pour them out with salt and leave for a while, so that Alycha gave juice.
• Put the saucepan on fire and boil the alley to the softening. You may need 30 minutes.
• Soft Alychy lay out in a sieve with the decoction. Wipe it into a saucepan. The whole pulp will be in the dishes, and the skin will remain on the sieve.
• On a small fire, you welcome the puree from Alychi to the depletion of sour cream. The time spent on this will depend on the variety of Alychi and its juits.
• While Alycha is boiled, grind greens and garlic.
• Spices and pepper Add to Alya at the very end of cooking. Mix well. Boil 4-5 minutes.
• Remove from the stove. Immediately break into the warm dry sterile cans and hermetically close sterile covers. It is advisable to cool down in the turned the form, biting the blanket.

Tchemal sauce from yellow or green Alyci for the winter

Ingredients:

• green or Yellow Alycha - 5 kg;
• fresh kinza - 2 beam;
• kinse seeds - 3 h.;
• fennel fresh - 1 beam;
• fresh mint - 2 beam;
• dill greens - 2 beam;
• garlic in heads - 5 pcs.;
• red pepper sharp (ground) - to taste;
• salt - 2 tbsp. l.;
• sugar - to taste;
• water - 1 tbsp.

Cooking method

• Alychy take, remove the twigs and the backsten fruits. Also should not be wilderly alchi. Fruits thoroughly wash in a large amount of cold water.
• Alychu fold into the pan, pour water. Put on moderate fire and boil to the softness of fruits.
• Plaisted Alychu shift to the colander, which is installed on a saucepan. Leave it in it so that it cooled a little. Now start to wipe it through the colander. The process is long, but it is worth it to suffer a little.
• After some time, there will be some bones in the colander with a small amount of peel, and in a saucepan there will be a great puree from Alychi.
• Then prepare greens and spices. Grind dill, fennel, mint, cilanthole. Garlic divide on the teeth, clean the husks, wash.
• Grind the cilantro seeds. Instead, you can use ground coriander (that the same thing).
• Fold garlic and greens in the blender. Turn them into a homogeneous mass.
• Pan with Alychy, put on a small fire and bring to a boil. Add a ground greenery with garlic, as well as pepper, salt and sugar (if Alycha is very sour). If necessary, add some boiled hot water. Boil on low heat 30-40 minutes.
• At the end of the cooking, you kneak a little sauce, cool, try to determine whether salt and pepper is enough. If you add spices, you cook another 10-15 minutes.
• While sauce is brewed, you must prepare sterilized banks with covers. At the time of the fill in them sauce, they should be hot, otherwise the temperature drops can burst.
• In a boiling condition, break sauce into banks and immediately tightly roll up. Welcome in the turned under the blanket.

Sauce Tkemali from Red Alychi for the winter

Ingredients:

• red Alycha - 2 kg;
• garlic - 10 teeth;
• fresh kinza - 1 beam;
• khmeli-Sunnel - 2 tbsp. l.;
• sugar - 1-2 Art. l. (optional);
• salt - 2-3 tbsp. l.;
• red ground pepper - to taste.

Cooking method

• Alycha take, remove damaged insects and rot the fruits. Wash thoroughly in cold water.
• From Alychi, remove the bones.
• Prepared by Alych fold into the pan, salt, leave until the juice is released.
• Put the saucepan on the slow fire and cook Alych until soft.
• Put a slightly stingy mass in a blender and grind to the state of the puree.
• Put it in the pan and on a moderate fire to be brought to a boil.
• Covers of garlic Clean the husks, wash. Skip through the culinary press. Green grind. Connect with Alych. Here are the same Pepper, Hmeli Sunnels, Sugar. Stir. Boil everything together for 15 minutes.
• In a hot form, package in sterile dry jars. Hermetically encourage sterile lids. Turn up the bottom up, wrap the blanket and cool.

Hostess at a notes

Instead of fresh greenery, you can use dry spices. In this case, they are crushed into powder and added 15-20 minutes before the end of the cooking.

Tkemali sauce can be stored without sealing. The finished sauce in the hot form is bottled into the jars and get cold. Close up by conventional lids and stored in the refrigerator. In this case, the sauce must have enough salt so that it does not proceed.