Composition / ingredients
Cooking method
Wash the plums, remove the bones.
Chop the plums. This can be done with a blender or, divided into halves, rubbed on a grater (thus it is convenient to do if the presence of the skin in the sauce is undesirable, when the pulp is erased, the skin will remain in your hands).
Put the plum pulp in a saucepan, send it to the fire, cook for about 10 minutes.
Now pour the prepared spices: hops-suneli, coriander, pepper. And also add salt and brown sugar, adjust the taste with pomegranate juice (it should give the sauce a sourness).
Peel the garlic, pass it through the press and put it in the tkemali.
Cook the sauce after boiling for just a couple of minutes, then spread it out in sterile jars and roll up the lids.
After complete cooling, the jars can be moved to a permanent storage place.
Use it for your health!
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Hops-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Brown Sugar - 394 kcal/100g
- Pomegranate juice - 64 kcal/100g
- Ground coriander - 25 kcal/100g
