Delicious Georgian seasoning from Tkemali plums for the winter without cooking

The taste of this sauce develops gradually: first the sweetness of the plum, then the salt, and finally the spiciness of hot pepper and garlic. This entire “bouquet” is accompanied by the exquisite aroma of cilantro. We prepare a delicious plum and pepper sauce without cooking. This preparation reliably stores the benefits of its ingredients until winter. I photographed the preparation of the sauce step by step, which will illustrate my simple recipe.

Workpiece composition:

1 kg of “Hungarian” plums;

1 kg bell pepper;

5 pieces. hot pepper "ram's horn";

3 heads of garlic;

two bunches of cilantro;

100 g sugar;

2 tbsp. spoons of salt;

2 dessert spoons of vinegar.

How to make Tkemali from plums without cooking

First you need to prepare prunes, peppers and garlic: wash, peel from seeds and seeds and grind through a meat grinder.

Finely chop the washed cilantro and combine with the mixture.

Add sugar, salt and vinegar there.

Let it sit for 15-20 minutes so that the ingredients “make friends” and the salt and sugar dissolve.

While we wait, there is time to sterilize the storage containers. Don't take too big ones banks, they take up a lot of space in the refrigerator and if you open them, you won’t eat them quickly. As a result, you can “lose” the rest of the seasoning; it will simply sour. Therefore, the optimal container volume is up to one liter. Pour the finished mixture into jars, close tightly with lids and place in the refrigerator.

When I take a sample (just a sample, everything else is for the winter), I understand that Georgians know a lot about cooking. I immediately want to generously flavor a piece of juicy meat with Tkemali... mmm... yummy, finger licking good. This seasoning will become your favorite winter helper and, of course, an excellent source of vitamins. Bon appetit!