Numerous inventions of the 19th - early 20th centuries radically changed ...
I know, I know that classic tkemali is made from plums. But in life there should always be a place for experiments, especially culinary ones. Indeed, sometimes, by replacing some ingredient in a recipe, you can get an unexpectedly interesting and new taste of a familiar dish. So, for example, it happened to me when I decided to cook gooseberry tkemali. It turned out to be an excellent sauce - sweet and sour, fragrant, spicy ... Try it, I'm sure you will like it too!
Ingredients:
- 1 kg of red gooseberries;
- 3-4 tbsp water;
- 2 large heads of garlic;
- 1 bunch of dill;
- 1 bunch of celery;
- 1-2 umbrellas of dill;
- 5-6 cm horseradish leaf;
- 1 cm hot pepper;
- 1/3 tsp Sahara;
- 1 tsp salt.
Cooking:
The basis of our sauce is gooseberries. Such tkemali is prepared from both green and red gooseberries, but in the latter case, the color of the sauce is much better - bright, rich, beautiful. My gooseberries, remove the twigs and leaves (if they got to the berries). Gooseberry tails can not be cut off, in the process of cooking we will get rid of them anyway.
Pour water into a saucepan (wide enough), pour gooseberries. Cover with a lid and send to the stove. When the contents of the pan boil, reduce the heat to a minimum and cook for another 7-8 minutes. Gooseberries should become soft.
We throw the berries into a small colander (or sieve) and let them cool for about 10 minutes. Then we grind the gooseberries. Steamed gooseberries are ground easily and quickly (it takes about 10 minutes for 1 kg of berries), only the skin, grains, stalks and sepals remain in the waste, and the output is juice of a beautiful saturated color. Pour the resulting juice into a saucepan, put on fire and cook over low heat for 40-50 minutes. During this time, the juice will be reduced by almost half.
Wash the greens thoroughly, cut into pieces (about 3-4 cm each) and lay them out to dry. Garlic is peeled, washed and passed through a press.
Preparing spices. In a piece of gauze (or a wide bandage) we place a leaf of horseradish, dill, celery, hot pepper, crushed garlic.
We carefully tie the gauze or bandage so that all the spices and herbs are covered. We leave long ends so that after cooking the bag can be easily removed.
We lower the bag with spices into boiled gooseberry juice, put salt, sugar. And boil on a minimum heat for 30 minutes, making sure that the entire bag is covered with juice. . Be sure to try - is there enough salt in the sauce, is there enough spiciness, are spices audible.
We remove the bag of spices from the finished sauce, carefully, so as not to damage the integrity of the bag, squeeze the sauce out of it with a spoon.
Jars, pre-sterilized, fill with sauce.
And immediately close the lids, also sterilized.
We store this sauce in a cool place: you can in the cellar, basement. And you can put it in the refrigerator so as not to forget to serve it on the table, for example, along with a pork steak.
What you just can not find in modern cooking, and homemade. Carrot jam has become quite commonplace, just like gooseberry sauce for the winter no longer surprises anyone. Recipes for various delicious sauces, for example, tkemali or with garlic, are becoming very popular among lovers of original dishes. No, why original, already ordinary, tasty and healthy.
How to make gooseberry sauce for the winter
For this type of preparation, you can use berries with slight damage or slightly mashed. This is allowed because all the ingredients for the sauce are crushed.
Sometimes the recipe calls for unripe gooseberries, like tkemali sauce. Yes, it is not at all necessary to cook it from plums of the same variety, here they do not grow with us, but we love the sauce. The gooseberry copes well with the replacement.
Some sauces are prepared without heat treatment, some with a minimum. Although most of the usefulness is preserved in this way, you will only have to store such blanks in the refrigerator.
Gooseberry sauce - recipes for the winter
Sweet and sour sauce for gooseberry meat
For this recipe, you can take half the ripe berries and half the greenish ones, then the taste will be very reminiscent of tkemali.
For the recipe, we will need to take:
- A kilo of berries
- Two heads of garlic
- One small pod hot pepper(light)
- One bunch of celery, basil and dill
- Umbrella dill with seeds
- One sheet of horseradish
- Three tablespoons of water
- a teaspoon of salt
- One third teaspoon of sugar
How to prepare the sauce:
We need to pass the berries through a sieve so that the skins or seeds do not meet in the sauce. To do this, pour all the washed, clean gooseberries into a saucepan, pour some water there and stew for about ten minutes. Then it is easy and quick to wipe.
We return the resulting berry mass back to the saucepan, it’s good if it is low and wide so that evaporation goes faster. We put to cook on a very low temperature, sometimes stirring with a wooden spoon for about 40 minutes.
While the berry sauce is boiling down, wash all the greens, peel the garlic, take out the seeds from the pepper. We dry everything and grind it with a blender into a puree.
When the sauce has doubled in volume, lay the ground herbs and spices, do not forget to sprinkle sugar and salt and cook for another half an hour. We pack ready-made sauce in small sterile jars. After the contents of the jars have cooled, you can lower them into the cellar.
Gooseberry adjika
It’s quite an adjika, spicy, fragrant, leaves with a barbecue, just have time, add it. At first, mine were shocked that I began to make adjika from gooseberries, they thought that my mother had completely set off with her blanks. But now every year they ask to make such a sauce, and they even pick gooseberries themselves.
All we need is:
- A kilo of green berries
- 3 cloves of garlic, if it's too much for you, take two
- One bitter pepper, a small pod or half a chili
- One bell pepper, meatier
- A bunch of dill and parsley
- Three sprigs of purple basil
- Two tablespoons of vegetable oil, odorless
- Salt to taste
How to cook gooseberry adjika:
Adjika is made from gooseberries very simply. The berries need to be washed and the tails cut off from them, in this recipe we will not wipe through a sieve. After washing, I scatter gooseberries and herbs on a towel so that everything dries.
Peppers, both bitter and sweet, are also washed and cleaned out the seeds, cut into pieces. I grind it together with berries and all seasonings, as well as herbs. If you immediately salt everything in a blender and add oil, then the salt will quickly disperse and the sauce will turn out to be homogeneous, it remains only to put it in jars. But store such adjika only in the refrigerator.
Gooseberry tkemali sauce
We will need to take for the sauce:
- Kilo of gooseberries, green
- A couple of cloves of garlic
- One bitter pepper
- A bunch of cilantro, parsley and dill, you can taste basil
- Salt to taste
How to cook tkemali sauce:
We first process gooseberries. For this sauce, you will have to not only wash it, but also remove all the tails. Then, of course, dry and grind, you can use a meat grinder, you can use a blender.
We also wash greens and peppers and, if desired, either finely chop or grind. We clean the garlic and chop with a knife. We combine everything and set to cook for ten minutes. This will be enough for the sauce. Then we put it in jars and close the lids.
Gooseberries in cooking are usually associated with sweet jams. But in combination with onions, ginger and hot spices, you get a good spicy sauce that is perfect for meat, barbecue, fish and chicken. It turns out sour in taste with sweet notes and a sharp tinge. If you like gooseberry sauce, you can also roll it up in pre-prepared jars and enjoy it in the winter.
How to make sweet and sour sauce for red gooseberry meat
We use ripe red gooseberries, you can use ripe green gooseberries or mix several types of this berry.
Pour gooseberries into a bowl, add water, let stand for a while to remove excess debris. Then, using nail scissors, cut off all the ponytails. Transfer it to an aluminum container in which the sauce will be prepared. 
Free the onion from the husk, chop it up in a small way and throw it into a bowl with the gooseberries. 
Pour the indicated amount of sugar there, pour vinegar, mix. Put the container with the contents on the stove with a minimum fire. With constant stirring, simmer the sauce for about 15 minutes. 
During cooking, pour a mixture of hot peppers into the sauce. Add the amount of hot pepper according to your taste preferences. 
Pour out the aromatic seasoning hops-suneli. 
Peel the ginger root from the peel, chop with a grater with small holes and throw in the sauce languishing over low heat. 
After the cooking time (15 minutes) has elapsed, remove the container from the stove. To obtain a homogeneous consistency, go through the mixture with an immersion blender. It also turns out very tasty if whole pieces of gooseberries are sometimes found in the sauce.
If desired, the gooseberry sauce can be rubbed through a sieve, then it will become homogeneous in consistency and will resemble tkemali sauce. 
Before use, the sauce must be infused for several hours, preferably in a cold place.
We prepared meat sauce using onion, ginger, pepper and suneli hops. Also excellent will be a sauce with the addition of chopped garlic, fresh herbs, not sweet plums and apples. Fresh red hot peppers can be added to give a spicy taste. 
Have you ever tried meat with berry sauce? Fragrant, sweet and sour, spicy gravy will make the taste of roast, barbecue or lamb leg richer and more interesting. It is simply impossible to remain indifferent! Such sauces are prepared from currants, cherry plums and plums, but gooseberry sauce occupies a special place in cooking. They love it for its beautiful color, light aroma and spicy aftertaste with unusual fresh notes.
Gooseberries are an excellent base for sauce
We select a recipe
How to make gooseberry sauce? In fact, there is nothing easier. Even a novice hostess can easily cope with the task. So, judge for yourself.
barbecue sauce
Washed and dried gooseberries grind with a blender. In half a liter of the resulting puree, add a teaspoon of coriander seeds mashed in a mortar, 3 large cloves of garlic, passed through a press, and 1 dessert spoon of table vinegar. Salt and pepper the mass to your liking. It's also a good idea to add a small bunch of finely chopped basil. Mix well.
Serve gooseberry sauce with barbecue or any other meat. Eat with great pleasure!
Seasoning spicy
Roll a pound of gooseberries through a meat grinder along with 200 g of bitter red pepper, 50 g of any herbs and 300 g of garlic. Add 50 g of salt and the same amount of crushed walnuts. Mix.
Spicy gooseberry sauce is able to please everyone who likes it hot, goes well with fresh bread and hot dishes.
In addition, many cooks often prepare gooseberry sauce with garlic and dill. For him, it is better to take a few unripe berries with a pronounced sourness, because this is how it will be tastier.
Green gooseberry sauce
Seasoning "Zvenigorod"
A kilogram of gooseberries and 200 g of fragrant dill are taken, washed, excess water dried. 300 g of garlic is peeled.
Read also:
Dried fruit for beauty, health and longevity
All components are ground in a meat grinder, mixed. The sauce is poured into small jars. The necks of the dishes are covered with parchment paper, and the seasoning is sent for storage in the refrigerator.
Advice. According to this recipe, prepare green gooseberry sauce, then it will be surprisingly beautiful, as if emerald in appearance.
Sauce for sweet dishes
They say that this gooseberry sauce is from Larisa Rubalskaya herself, and she, as you know, is not only a famous poetess, but also a wonderful hostess.
- 0.5 l gooseberry juice;
- 40 g of starch;
- 150 g of red currant;
- sugar to taste.
Mix sugar with starch and carefully dilute with strained juice, put on a small fire, stirring so that there are no lumps. Bring to a vigorous boil. Remove the sauce from the stove, add prepared whole berries. Taste and add sugar if needed.
Sauce "Everyone's favorite" for the winter
Pour 1 kg of washed gooseberries with a small amount of water, boil until soft and grind through a large sieve. Add 1 dessert spoon of coarse salt, 100 ml of apple cider vinegar, a teaspoon of allspice and 1 cup of sugar to the berry puree. Put on fire, boil for 4 minutes. Sweet and sour gooseberry sauce is ready, it remains to decompose it into sterile jars and seal tightly.
Seasoning "Alya Tkemali"
Traditional tkemal sauce is made from a certain variety of plums, but with ordinary plums it turns out to be too sweet. But skilled hostesses found a way out by preparing their favorite Tkemali sauce from garden gooseberries.
Special Tkemali
For 1 kg of red gooseberries you will need:
- granulated sugar - 2 tablespoons;
- salt - 1 tablespoon;
- cilantro, thyme and dill - in a small bunch;
- garlic - 2 cloves;
- red hot pepper - ½ pod;
- ground coriander - 0.5 teaspoon.
Read also:
Jam without cooking: gooseberry with banana
Wash gooseberries, heat in a saucepan. When softened, grind through a sieve. Throw out the pulp. Add salt, granulated sugar and boil for 7 minutes. Add garlic, pepper, greens in bunches and coriander squeezed through a press. Boil. Pour vinegar essence at the rate of 0.5 teaspoon per 1 liter of sauce. Remove greens and pepper, boil for just a minute and pour into sterile jars, roll up.
It should be borne in mind that red gooseberry tkemal sauce is especially loved by men. What’s more, it’s so delicious!
Tkemali "For the sweetheart"
In 1 kg of red sour gooseberry puree, add a small jar of store-bought Adjika seasoning and 600 g of sugar. Stirring, boil for 15 minutes, then cool. Add 400 g of minced garlic. Mix and place in jars. Do not sterilize, store refrigerated. Salt to taste before serving.
Gooseberry tkemali
As you can see, gooseberry sauce is easy to make using the suggested recipes. In addition, you can immediately cook tender meat with an unusual sauce.
Second courses with gooseberries
Roast veal
Grate 1 kg of veal or young beef with salt. Make shallow cuts on the surface of the meat with a sharp knife.
Pour 2 tablespoons of melted butter or olive oil into the bottom of the stewpan, lay the meat on top, spreading 1 cup of gooseberries on top (frozen can be used in winter). Then the stewpan should be put in a very hot oven and the meat should be browned well, pouring over the protruding juice from time to time.
Read also:
Gooseberry confiture: pamper loved ones with a delicious dessert
After an hour, mix 100 ml of semi-dry white wine with 1 glass of meat broth (you can use cubes) and juice of 1 lemon, pour into a saucepan and simmer for another 20 minutes.
Put the finished roast on a dish and pour over the sauce remaining in the saucepan. Garnish with fresh gooseberries.
Duck with berries
Fill 2/3 cup with gooseberries, top with red currants or frozen cranberries. Grind the berries with 1 teaspoon of sugar.
Grate the prepared duck carcass inside and out with salt and allspice, first fill with berries, and push slices of sour hard apples into the remaining place. Lay the carcass in a deep baking sheet with the back down, sprinkle with water.
Bake in the oven until golden brown, basting frequently with broth with melted fat. Serve with mashed potatoes or crumbly buckwheat porridge.
In conclusion, we quote the words of the aforementioned Larisa Rubalskaya: “Food is real creativity!” So create with pleasure, adopting our delicious recipes.
Video recipe for a wonderful dish with gooseberry sauce:
Are you one of those millions of women who struggle with being overweight?
Have all your attempts to lose weight failed?
And have you already thought about drastic measures? It is understandable, because a slender figure is an indicator of health and a reason for pride. In addition, this is at least the longevity of a person. And the fact that a person who loses “extra pounds” looks younger is an axiom that does not require proof.
Tkemali is a famous Georgian dish traditionally made from wild plums of the same name. In our country, it is customary to replace the main ingredient with other products, since it is almost impossible to find tkemali on sale. In the original, the sauce should be sour, so instead of plums, it is customary to use unripe gooseberries. Let's find out how to cook gooseberry tkemali at home so that the output is a delicious dish that is no different from the original.
Replace plum-tkemali with sour gooseberries and get a delicious sauce
Subtleties of cooking
The original tkemali owes its amazing taste to several components:
- firstly, wild plum, known in our latitudes as cherry plum. This ingredient is the main one and it is on it that the flavor base of the dish is built. But as we found out, it is almost impossible to find a real tkemali plum outside Georgia, so we will replace it with the gooseberries that are familiar to us;
Important! Gooseberries must be unripe and sour, otherwise you will not get the desired taste!
- secondly, you should stock up on flea mint, or ombalo. This product is also distributed mainly on the territory of Georgia, therefore, in our home recipe we will replace it with lemon balm or thyme, which sound pretty good in this dish;
- thirdly, you should have various spices and a lot of greens on hand, because Georgian cuisine is famous for its incredibly fragrant dishes, which usually include quite a large number of similar ingredients.
Spicy berry sauce has many flavors, and therefore plays well with the main dishes of meat and fish
Recipe
The gooseberry tkemali recipe can be mastered by everyone. The main thing is to have on hand all the necessary ingredients and some free time. So, let's start cooking.
Dish ingredients
To prepare gooseberry tkemali, you will need:
- gooseberries - 900 g;
- flowering cilantro - 1 bunch;
- parsley - 1 bunch;
- dill - 1 bunch;
- lemon balm or thyme - 1 tablespoon;
- ground coriander - 1 tablespoon;
- red pepper - 1/3 of a medium pod;
- garlic - 1 medium head;
- salt - ¼ part of a teaspoon;
- sugar - ½ teaspoon.
Advice! When preparing this dish, it is desirable to use flowering cilantro, but in the absence of such, it is quite possible to get by with ordinary cilantro!
The spices indicated in the recipe, in the future, you can replace with others, based on your own preferences. Their quantity can also be varied, based on what kind of taste and aroma you want to get at the output.
Cooking process
- First of all, we pay attention to our main ingredient - gooseberries. Each berry must be freed from the stalk, for this purpose it is very convenient to use small thin scissors. Next, wash the fruits in running water and recline in a colander to drain excess liquid.
- We send the prepared gooseberries to the blender bowl and grind. At the same time, you can adjust the consistency of the berry mass yourself.
- Add chili peppers, herbs and peeled garlic cloves to the berry mass and beat everything well again.
- The resulting mixture is transferred to a thick-walled dish and set on the stove, with a strong gas supply, bring the sauce to a boil.
- When our tkemali reaches the required temperature and the first bubbles appear on its surface, you need to add salt, sugar, oregano and coriander to it, mix everything.
- Cover the sauce with a lid, reduce the gas supply to the minimum mark and cook the contents of the pan for 10 minutes. The mixture must be constantly boiling.
- After the specified time, you need to check the sauce for taste. To do this, put a tablespoon of tkemali on a plate and cool. It is in a cold sauce that you can most accurately feel the balance of taste and then adjust the amount of salt, sugar and other spices. If you decide to add any components, then after that the appetizer must be boiled again.
- Ready tkemali is poured into sterilized jars, hermetically sealed and left at room temperature for a day.
Tkemali prepared for the future will delight you with its unsurpassed taste throughout the year.
If you do not want gooseberry seeds to be felt in tkemali, then you can get rid of them in the following way:
- pour the washed fruits with water and steam them in the oven or blanch over low heat;
- after the gooseberry becomes soft, we wipe it through a sieve, and drain the released juice into a separate bowl;
- the resulting berry mass is transferred to a saucepan and put on fire, cook until thickened, constantly stirring with a wooden spatula, add juice if necessary;
- when the berry mass reaches the consistency of thick sour cream, add dry spices and other ingredients that were previously ground in a blender;
- cook the sauce for about 5 minutes and pour into sterilized containers.
Puree-like tkemali turns out to be very tender and no less tasty
If you prefer only fresh tkemali, then you can cook it in winter. For this, frozen gooseberries are quite suitable. The taste of the finished dish will not suffer at all from the use of such an ingredient, and you will have a fragrant snack on your table, prepared in a matter of minutes.
Do not forget that tkemali is prepared without vinegar. Every housewife knows that this component is necessarily added to each blank for the winter - this protects the preservation from damage. But our Georgian appetizer does not tolerate vinegar in its composition, and for better keeping quality, two tablespoons of vegetable oil should be added to it before seaming. The resulting film will become the best preservative and at the same time the original taste of tkemali will be preserved.
Feel free to change the proportions of seasonings and spices, they can be varied to your own taste. And since the gooseberry season begins in summer, by autumn you will definitely be able to find your unique balance of taste and aroma.
Green gooseberry tkemali is quite tasty and not much different from its Georgian predecessor. Prepare this tangy berry condiment in your kitchen and serve it alongside their poultry, meat, fish and vegetable main courses. Bon appetit!
Are you one of those millions of women who struggle with being overweight?
Have all your attempts to lose weight failed?
And have you already thought about drastic measures? It is understandable, because a slender figure is an indicator of health and a reason for pride. In addition, this is at least the longevity of a person. And the fact that a person who loses “extra pounds” looks younger is an axiom that does not require proof.
