Plum tkemali for winter
Description
A delicious addition to everyday and festive dishes. First, prepare the sauce jars by boiling them in hot water or heating them in the oven; scald the lids with boiling water. Then sort the fruits, wash them, and remove the pits. Pass all the ingredients through a meat grinder, finely chop the mint, and crush the coriander in a mortar. Transfer everything to a heavy-bottomed pot and simmer the sauce until it reaches the desired consistency. Taste for salt, sugar, and acidity. If the flavor is to your liking, go ahead and seal the jars. Serve the sauce with meat or fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the plums and peppers, peel the garlic.
- 2
Step 2
Cut the plums in half, remove the pits, and grind them using a meat grinder (I used the finest sieve). Grind the pepper and garlic as well; I grind them first, then push them through with the plums. Mix thoroughly.
- 3
Step 3
Add salt and sugar, adjusting the amount to taste; this also depends on the variety and sweetness of the plums. Add finely chopped mint, khmeli-suneli, and crushed coriander.
- 4
Step 4
Simmer the sauce over medium heat until it reaches the desired consistency; I cooked it for 30 minutes, it bubbled well, and there's no need to cover it with a lid. Stir occasionally to prevent the plums from burning.
- 5
Step 5
Pour the hot sauce into sterile jars and seal with lids. Store in a cool place.
- 6
Step 6
Good luck with your preparations!