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Hungarian plum sauce

0
892
Kitchen Georgian
Calorie content 153.3 kcal
Portions 1 l.
Cooking time 120 minutes
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 37.7 g
* per 100 gr. product
Hungarian plum sauce
Content

The original and delicious tkemali sauce can be made from Vengerka plums. This sauce will go perfectly with kebabs and any fried meat. By adding it to borsch, beetroot or goulash, you will make the taste of these dishes more exquisite.

Ingredients

Cooking process

step 1 out of 7
Rinse the plums well with cold water. Then cut into halves and remove the seeds. Transfer the chopped plums to a jam pot, add water to them and simmer over low heat until the plum is soft. This will take 7-10 minutes.
step 2 out of 7
During this time, the plum pieces will give their juice and boil.
step 3 out of 7
Then chop the plums until smooth with a hand blender. Put the saucepan with plum puree on low heat again and cook for 30-40 minutes, stirring occasionally so that it does not burn.
step 4 out of 7
Peel the chives and chop them in a garlic machine. Pour ground hot pepper into the sauce or put a pod of pepper, add chopped garlic and simmer the sauce for another 15 minutes.
step 5 out of 7
After this time, add the remaining spices to the sauce, add salt and sugar, stir and simmer for another 15 minutes.
step 6 out of 7
Strain the prepared sauce on a sieve to remove all small pieces, and pour it into the same saucepan. Bring the sauce to a boil.
step 7 out of 7
Pour hot tkemali into sterile jars and seal tightly. Turn the jars onto the lids, cover with a warm blanket and leave to cool completely. Then store the tkemali in a cool place.

Eat to your health!

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