Cherry plum Tkemali sauce

Category: Blanks
Cherry plum Tkemali sauce

Ingredients

cherry plums 1 kg
garlic 3 tooth
water 1/4 st.
salt ..
greens ..
pepper ..
sugar 1.5-2h l.

Cooking method

  • Pour the washed cherry plum into a saucepan, pour in water, bring to a boil over medium heat,
  • boil, stirring, for 10 minutes - the skin should begin to lag behind.
  • Rub the plums through a sieve, separating the seeds and skins.
  • Chop the herbs, pass the garlic through a press, finely chop the fresh chili.
  • Add garlic, herbs and pepper, put on fire, add sugar and salt, bring to a boil, stirring occasionally. Boil 2-3 minutes.
  • Put the prepared sauce hot in sterile jars or bottles.
  • Keep refrigerated.
  • Cherry plum Tkemali sauce

Note

You can put a thin layer of vegetable oil on the sauce in a jar if the sauce will be used for a long time from this jar.
Instead of greens, you can put dry herbs, which I do if there is none.

DonnaRosa
Tkemali was moved to Vegetable blanks,: girl-q: but there are no vegetables in it.
Asya Klyachina
And I, too, Tkemali (so, by eye) heaped three hefty basins, though from a blue plum and some other incomprehensible one. There is nowhere to put it this year, just a breakthrough, how many. It's good that you remind about the sauce.
brendabaker
DonnaRosa,
This year there are a lot of plums near the house and in the country.
Timely recipe, thanks Donna Rosa

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