Flavor of plums: recipes

Any dish you can make it tastier with the sauce. Sometimes with its help you can also work to improve not very successful culinary experiment. This is especially true of the various meats. Chicken, beef, pork and other types of fried, baked, steamed or grilled meats complemented by flavorful sweet and sour sauce, will become a completely extraordinary flavors. The following seasoning to the meat of the plums are very popular in Georgia, and it's called sauce "Tkemali". How to cook it yourself?

This sauce is a specific variety of plums (or rather, a cherry plum), which has the same name – "tkemali". However, if you find this fails, you can take a perfectly ordinary plum, but preferably acidic, to produce the correct result. Georgian condiment made from plums involves the use of many spices and herbs. In particular, you will need a mint. The original recipe is very specific of its kind – "Ambala", but again, you can use one you find. One kilo of plums we will need the following products:

• Garlic-5 cloves;
• Bitter chili pepper-pod;
• Salt & ndash; teaspoon;
• Sugar – spoon;
• Fresh herbs – 30 grams of dill, parsley and mint;
• Dry herb – a tablespoon suneli (or pajitnika) and ground coriander.

Seasoning is Prepared from plums is quite simple. First, let's plum. It needs to be cleaned, sort, dry and then place in a saucepan. Add a little water (about 100 ml), put on the stove and bring to a boil. Then reduce fire and cook for 20 minutes. The drain needs to soften, the bones and skin to separate. Get a thick chewy mass. Remove the bones, grind the rest through a sieve. In the resulting puree, add sugar, salt and dry spices. Cook for about an hour, maybe a little longer. The sauce should thicken and resemble the consistency of sour cream. Then throw the chopped herbs, the chopped garlic and chilli, cook for another 5 minutes and turn off heat. Serve the sauce chilled.

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This seasoning of plums goes well not only with meat but also with cereals, vegetables, baked potatoes. The taste has a pleasant sour-sweet and very rich. And the color depends of course from selected varieties of plums: it may be red-purple, and yellowish-green.

By the Way, the recipe is very simplified. Of course, you get a slightly different taste, but also interesting. For this plum need to boil until soft. Pass the sauce through a sieve and cool, add to taste a little bit of garlic, coriander and adzhika. You can also use ground ginger and other spices. Quick and delicious condiment made from plums ready.

The next option and goes well with pasta, rice, and buckwheat, and fish. It is prepared from plums of the variety "Plum" (2.5 kg), Bulgarian (1 kg) and bitter (2 pieces) pepper, garlic (2 heads). All of these components must be washed, remove seeds and grind in a meat grinder. Then put them in a saucepan with a thick bottom and cook after boiling for an hour. Further, slightly cooled, grind boiled mass through a sieve, add salt (about 2 tablespoons) and 1.5-2 cups of sugar. Again put it on the stove and cook for another hour. If you close it for the winter, then roll up hot. Served this condiment made from plums and pepper chilled.