Gooseberry tkemali sauce

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Gooseberry tkemali sauce with mint and garlic - spicy thick seasoning for meat, prepared according to the Georgian recipe. In Georgia, tkemali sauce is made from unripe cherry plum - plum tkemali, and necessarily add marsh mint, which prevents fermentation. In our latitudes, cherry plum is often replaced with green gooseberries, although I tried to cook from overripe berries, it also turned out delicious. I did not find mint in the garden; pepper turned up under my arm. You need to be a gourmet in order to isolate a variety of mint in a mixture of garlic, gooseberries, spicy herbs and spices, so you can add any.

Time for preparing: 1 hour 30 minutes
Amount: 2 cans of 450 g each

Gooseberry Tkemali Sauce Ingredients

1 kg of green gooseberries;
3 heads of garlic;
150 g peppermint;
150 g of parsley;
7 g dried thyme;
5 g ground red pepper;
5 g ground turmeric;
salt, black pepper.

Method for making tkemali sauce with gooseberries

Since tkemali sauce is traditionally prepared from unripe cherry plum, then gooseberries for the recipe will need a little unripe, green. We collect berries, sort out, remove leaflets, twigs and other garden garbage.

Next, soak the berries in cold water so that the specks adhering to the berries get wet, then rinse under a stream of cold water.

Pour 2 liters of hot water into the pan, throw the berries and send to the stove. After boiling, cook over low heat for 7-8 minutes, you do not need to add anything to the water.

We discard the blanched berries on a sieve. By the way, you can add granulated sugar to taste in a decoction, boil, cool - you get a delicious refreshing drink.

Send gooseberries into a blender and turn into a smoothie.

Wipe the mashed potatoes through a sieve to get rid of the grains. You can skip this step and leave the grains and chopped peel, so the texture of the gooseberry tkemali sauce will turn out to be more diverse, but, in my opinion, rough.

The heads of garlic are parsed, peeled. If the garlic is young, take 3 heads, and if ripe, then two are enough.

We collect all the seasonings in a blender - chopped garlic cloves, ground red pepper, dried thyme, ground turmeric, fresh mint and parsley. By the way, before sending fresh greens to a food processor, it must be cut.

Add the mashed berry puree to the bowl and turn the ingredients into a homogeneous mass.

We transfer the crushed mass to a stewpan, pour table salt to your taste without additives, mix. Bring to a boil over low heat, boil for 20 minutes, stir occasionally. You need to be careful when cooking thick sauce. If you open the lid, the spray will fly in all directions, so take care of your hands and eyes.

For preparations for the winter, the cans are thoroughly washed with hot water, rinsed with boiling water and dried in an oven at a temperature of about 110 degrees Celsius.

We spread the sauce in clean and dry cans, close. We sterilize the workpieces for 15 minutes, cork tightly and put them into storage in a cold, dark place. Storage temperature from +2 to + 7 degrees Celsius.