Composition / ingredients
Cooking method
Peel tomatoes, pre-sprinkled with boiling water, puree.
Finely chop the onion, fry with oil in a frying pan, sprinkle with suneli hops, add chopped hot pepper without seeds and fry everything until slightly golden brown.
Boil the plums for ten minutes, rub through a sieve.
Fry the nuts in a dry frying pan for ten minutes, chop.
Mix tomatoes, onions, plums and cook over low heat. The cooking time depends on the juiciness of tomatoes, the mass should boil almost twice.
After about an hour of cooking, add salt, sugar, allspice, bay leaf, rice to the tomatoes (optional).
After another 20 minutes, garlic and chopped herbs, nuts passed through the press. Boil for another 15-20 minutes, add vinegar.
Spread hot in sterilized jars and roll up with boiled lids. Turn it over, wrap it up until it cools down.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
- Round rice - 330 kcal/100g
