Georgian green gooseberry tkemali - the simplest recipe for a delicious sauce! Gooseberry tkemali.

Calories: Not specified
Time for preparing: Not specified

We are used to the fact that tkemali is usually boiled from cherry plum or plum. But there is a way to prepare the famous Georgian gooseberry sauce. The berry should be sour, even slightly unripe. When choosing seasonings, give preference to typical Georgian herbs - cilantro, tarragon and mint. Complement the dish with spicy garlic and your gooseberry tkemali will be unsurpassed. You can see the classic recipe for a delicious sauce below. See also how to cook.



You will need:

- gooseberries - 2 cups,
- sugar - 1 tablespoon,
- cilantro (better blooming) - 0.5 bunch,
- tarragon - 0.5 bunch,
- mint - 2 branches,
- dill - 0.5 bunch,
- garlic - 1 head,
- wine vinegar - 1 tablespoon,
- salt - to taste (1 teaspoon).

Recipe with photo step by step:

Put the gooseberries in a blender bowl and chop.




Tear off the leaves of tarragon and mint, chop the greens arbitrarily and punch in a blender. You can add some boiled water.




Peel the garlic and put it through a garlic press.




Put all the prepared ingredients in a saucepan, add half a glass of water and cook over low heat for 10 minutes.






Rub the finished puree through a metal sieve.




Add salt, sugar, vinegar and boil until thick. Note that the sauce will thicken as it cools. At the end, add a bay leaf. Remove it afterwards.




Cool the finished tkemali and pour into a gravy boat.




This sauce is quite thick. You can boil tkemali to the thickness you prefer. See also how to cook a real one.
If desired, tkemali can be prepared for the winter. Simply pour the hot sauce into a sterilized jar and roll up. It keeps well at room temperature all winter.
Tkemali goes well with meat and fish, boiled vegetables. It can be added to soup or barbecue marinade. Tkemali will emphasize the taste of mushroom dishes, or just spread it on a fresh flatbread - it's delicious and unusual.

For more than a decade, cutlets and chops have been eaten with ketchup, mayonnaise, mustard or adjika. But sometimes you want something new. If you want to diversify your menu, start with the sauce. Made not from tomatoes, but from gooseberries, it will make the most familiar meat dish unusual and very tasty. Consider three interesting recipes.

Gooseberry preparation

Sauces are quick and easy to make. The most difficult and tedious process is the preparation of berries. The required amount of gooseberries must be collected from the bushes or bought. Then each berry must be cleaned of ponytails, twigs and leaves.

Peeled berries should be washed well with cold water and dried. For all three recipes, gooseberries are prepared in the same way.

Did you know? If you eat 100-120 g of these berries daily, then in 2-3 months you can significantly lower the level of cholesterol in the blood..

Recipe 1

This recipe is made from green and very sour gooseberries. The cooking method is very simple.

Kitchen utensils and appliances

For green sauce, you need the following tools:

• container for stirring the sauce (pot or bowl);
• meat grinder;
• sterilized glass jars (half-liter can be used);
• sterilized plastic jar lids.

Ingredients needed to make Green Meat Gravy:

• 700 g green gooseberries with a very sour astringent taste;
• 300 g garlic, peeled and washed;
• 50 g fresh dill;
• 50 g fresh cilantro or parsley;
• sugar to taste.

Did you know? The French were the first to add gooseberries to soups and sauces back in the 16th century..

Step by step recipe

Recipe 2

This sweet and sour gooseberry dressing is prepared in a slow cooker. It can be served with meat and fish.

Kitchen utensils and appliances

This sauce includes:

• multicookers;
• devices for a multicooker: blades and spoons;
• containers for serving dishes on the table (sauce bowls).

To make gravy for meat delicious, you need a lot of ingredients:

• gooseberries (1 kg);
• onion (400 g);
• Bulgarian pepper (1 pc.);
• garlic (1 clove);
• vegetable oil (2 tablespoons);
• water (40 ml);
• sugar (150 g);
• ground ginger (half a teaspoon) or any other spices to taste;
• vinegar 6% (2 tablespoons);
• salt to taste;
• cognac (1 tablespoon).

Step by step recipe

1. Chop onion, pepper and garlic.
2. We send all products and spices to the slow cooker.
3. We select the “jam” mode, set the timer for 30 minutes.
4. If desired, we interrupt the sauce with a blender.
5. Add greens to the finished dish, pour it into a gravy boat and serve.

Recipe 3

This is a variant of tkemali sauce. The classic Georgian tkemali is made from very sour plums of the same name. We will cook it from gooseberries, and it will be no less tasty.

Kitchen utensils and appliances

• Saucepan for berry puree.
• Strainer or colander with small holes.
• Saucepan.
• Blender.
• Spatula, spoon.
• Glass jar for storage.

• Gooseberry puree (0.5 l).
• Mint, marjoram, cilantro (leaves and flowers).
• Hot chilli pepper to taste.
• Garlic (3 cloves).
• Sugar (1 teaspoon).

Important! The longer the berries are on fire, the less useful substances will remain in them..

Step by step recipe

1. We make puree. Pour the berries into a saucepan, pour water so that it covers the bottom. Bring to a boil and cook covered for 30-40 minutes. We grind the finished mass through a sieve or colander.
2. Pour leaves and flowers, pepper and garlic into a saucepan with mashed potatoes.
3. Bring the mixture to a smooth consistency with a blender.
4. Put on fire and bring to a boil.
5. Add sugar, stir, remove from heat.
6. Pour the finished tkemali into a jar for storage or into a gravy bowl for serving.

What else can be added

As can be seen from these recipes, gooseberry sauce will acquire new flavors if, in addition to the main ingredients (berries and garlic), additional components are added to it:

• spices ( , );
• vegetables ( , and

Gooseberry meat sauce for the winter is an excellent addition to poultry, fish and vegetable dishes, since both fresh and canned berries contain phosphorus, manganese, iron, potassium, calcium, polyphenols, as well as vitamins of the PP, A and B. Due to the impressive amount of ascorbic acid, the walls of blood vessels are strengthened and procollagen is formed, which is necessary for the full functioning of the musculoskeletal system and the health of the skin. The use of gooseberries reduces the risk of anemia in pregnant women caused by iron deficiency and helps to strengthen the immune system.

Gooseberry sauce for the winter: recipes

Before making gooseberry sauce, it is necessary to thoroughly rinse the berries, dry them and separate the remnants of ponytails and stalks from them. Sugar, if desired, can be replaced with natural bee honey. It is recommended to store the finished product in a refrigerator or a cool place out of direct sunlight. Red gooseberry sauce will be appreciated by those with a sweet tooth, however, most recipes involve the use of unripe berries with a sour taste.

Green gooseberry sauce

The recipe for green gooseberry sauce is incredibly simple, and all you need to make it is a meat grinder or blender, as well as the following ingredients:

• 160-220 g of garlic;
• 250 g fresh dill;
• Art. l. vinegar;
• sugar and salt 1.5 tbsp. l.;
• 1 kg of unripe gooseberries.

The components are carefully ground until they turn into a homogeneous mass, after which they are brought to a boil and kept on low heat for 7-8 minutes. Bite, sugar and salt are added at the final stage of preparing the sauce, then it is rolled into a glass container and placed in the refrigerator. Additional ingredients are tarragon and tarragon.

Sweet and sour gooseberry sauce with wine

Culinary connoisseurs believe that one of the best additions to meat dishes is sweet and sour sauce. The classic recipe is made with tomato paste, vinegar, soy sauce, orange or lemon juice, and sour berries such as cherries and currants. You can make a delicious sauce from unripe gooseberries, following the following sequence of actions:

1. First, you need to select good gooseberries without defects, rinse them under running water and dry them, carefully spreading them on a towel.
2. The consistency of the sauce varies depending on the recipe: some require the addition of whole berries, others require grinding them with preliminary cleaning from seeds.
3. For 1 kg of processed gooseberries add: 1.5-2 heads of garlic, 1 tbsp. l. salt, a similar amount of sugar, hot pepper (no more than a pod), celery or dill.
4. If desired, you can diversify the flavor palette by adding grated raisins 50-60 g, curry 2 tsp, ground ginger 1/2 tsp to the sauce. and red onion 2-3 pcs.

Garlic must be crushed in a meat grinder along with sour berries, then place the resulting mass in a small container. A small amount of purified water is added to it, brought to a boil and kept on low heat for 8-12 minutes. At the final stage of preparing the sauce, add 200 ml of any table wine. In order to roll it up for the winter, you will need sterile jars. Spins are stored in the refrigerator, cellar or pantry.

Note! Aluminum containers are not suitable for making sweet and sour gooseberry sauce, since this metal releases a number of harmful substances during the heating process. For such tasks, it is preferable to use an enameled container.

Gooseberry sauce with garlic

Spicy gooseberry sauce with garlic is served with meat, fish and vegetable dishes. It is an excellent alternative to adjika or ketchup. To prepare it, you will need the following ingredients:

• 1 kg of unripe gooseberries;
• 2 tsp salt;
• 2 hot chili peppers;
• 200 g of garlic;
• cloves, spices (to taste);
• 200-250 g of sugar.

After washing the berries and separating the stalks and tails from them, it is necessary to place the gooseberries in an enameled container, add sugar and cook until the berries release juice. Then, finely chopped chili pepper and garlic, grated to a homogeneous mass, are added to the resulting mass. The mixture is boiled until a thick consistency is obtained, after which it is crushed again with a blender. When the sauce has cooled, it must be put in the refrigerator or rolled up for the winter in sterile glass jars.

Advice! Preparing gooseberry garlic sauce for the winter does not require precious warm days. You can simply freeze berries picked shortly before they ripen.

Subject to storage conditions, gooseberries will not deteriorate until next summer, so in winter it will be very easy to please guests and loved ones with a freshly prepared sauce.

Gooseberry sauce Tkemali

The classic version of the Georgian sauce is made from cherry plum (spread plum) with the addition of marsh mint, garlic, spices and herbs. If there were no sour plums at hand, and the garden plot is full of green gooseberries, it can be used to prepare Tkemali. This will require:

1. Rinse and dry 500 g of berries, previously peeled from the stalks and ponytails.
2. Pass the gooseberries through a sieve to remove the pits.
3. Peel a few cloves of garlic, no more than one head.
4. Grind sour berries, garlic and herbs in a blender: basil, parsley, cilantro.
5. Add 10-15 g of suneli hops, 2.5 tsp. salt, a pinch of coriander and 3 tbsp. l. Sahara.

15 ml of apple or wine vinegar, 1/2 tsp are added to the resulting puree. agar-agar for a thicker consistency and a pinch of freshly ground black pepper. Tkemali is almost ready, it remains only to boil it for no more than a minute. After cooling, the sauce is rolled up for the winter in a pre-sterilized glass container or eaten. If vinegar essence is used instead of wine vinegar, its amount should not exceed 1/2 tsp. per liter of finished product.

Important! Since it is problematic to find ombalo or pennyroyal outside of Georgia, the ingredient can be replaced with thyme or lemon balm.

There is also a recipe for making Tkemali from red gooseberries for lovers of sweets using store-bought adjika and high sugar content (350-400 g per liter).

Gooseberry adjika

Adjika is a traditional spicy sauce for Abkhaz-Georgian cuisine, which is made from grated tomato, hot and sweet pepper, herbs, spices and garlic. In order to cook gooseberry adjika, you will need:

• 1 kg of unripe green berries;
• a pinch of coriander;
• 5-10 bitter peppers "Spark" (seeds are previously removed);
• 1.5 st. l. salt;
• sugar to taste;
• 250 g of garlic.

The ingredients are ground in a meat grinder, after which 50 ml of olive oil and a bunch of chopped fresh celery or basil are added to the resulting mixture. It remains to mix everything thoroughly and distribute the sauce in sterile jars, closing them with lids and placing them in the refrigerator for storage. This recipe, if desired, can be supplemented with grated horseradish, chopped walnuts 50 g per 1 liter of product or sweet bell pepper 150-200 g.

Important! Only unripe green berries are suitable for making adjika, because if ripe berries are used, the sauce loses not only rich taste and aromatic qualities, but also sharpness.

Zvenigorod gooseberry sauce

The recipe for Zvenigorod sauce is as follows: 1 kg of washed and peeled gooseberries and seeds is mixed with 200 g of fresh dill and 250-300 g of chopped garlic. The components are ground in a blender until a homogeneous consistency is obtained. The mixture is placed in an enameled or glass sterile container and covered with parchment paper. It remains to transfer the sauce to the refrigerator, where it will retain its beneficial properties and taste until the end of winter.

Interesting! In order to achieve a thick consistency of Zvenigorod sauce, you can add up to 50 g of starch to the recipe, after mixing it thoroughly to avoid lumps.

Some gourmets prefer to add 180 g of red currant per liter of product and cane sugar to the original recipe.

Conclusion

Gooseberry meat sauce for the winter is a fragrant addition that will decorate any table and emphasize the taste of barbecue, steak, fried fish and many other dishes. It is worth preparing the sauce for the winter in order to support your own body with the help of vitamins, minerals and antioxidants during the cold season.

Step-by-step recipes for preparing gooseberry sauce for the winter: classic, simple and tasty, gooseberry Tkemali, with garlic and dill, sweet and sour, with wine and raisins, herbs

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

2 gr.

carbohydrates

68 kcal.

Option 1: Classic recipe for gooseberry sauce for meat for the winter

If you did not suspect that you can make sauce from gooseberries - believe me, it is simply amazing. It is ideal for meat and not only. And how many different options exist, and do not count. We propose to consider the most exquisite and proven recipes for delicious gooseberry sauce for the winter. Let's start with the classics. By the way, do not forget that only green gooseberries are used to make the sauce.

Ingredients:

• three kg of gooseberries from the floor;
• fifty grams of coarse salt;
• one hundred grams of sugar;
• two teaspoons of black pepper hammer;
• two teaspoons of hops-suneli;
• a head of garlic;
• forty ml of vinegar 9%;
• forty ml of sunflower oil.

Step-by-step recipe for gooseberry sauce for meat for the winter

To begin with, we sort out the gooseberries, wash and remove the rubbish and twigs with leaves. Spread out on a kitchen towel or clean cloth, let dry a little.

Put the gooseberries in a bowl, pour a glass of cold water and leave overnight.

The next day, put the basin or pan with gooseberries on the fire. Cook over low heat until the berries are soft. This takes about ten minutes.

So, the gooseberry has become very soft, let it cool a little, and then pierce it with an immersion blender to a puree state.

Put sugar and salt in it, stir with a spoon until dissolved.

Pour ground black pepper and suneli hops. If you want to make the finished sauce spicier, you can add a little red pepper. True, in the classic gooseberry sauce it is not.

Remove the husk from the head of garlic, disassemble it into cloves and peel each. Pass through a press and add to the sauce.

Let's simmer on medium heat. Boil it for ten minutes, then pour in the vinegar and vegetable oil. Remove from stove and stir.

Arrange in sterile jars and close with lids. Place the jars upside down on the blanket and let it cool.

We remove the gooseberry sauce for storage.

Option 2: A quick gooseberry sauce recipe for meat for the winter

A simple and quick recipe for a delicious sauce that will nicely complement meat or side dishes. Few ingredients and amazing taste.

Ingredients:

• kilogram of gooseberries;
• one hundred grams of sugar;
• fifteen grams of salt;
• two cloves of garlic.

How to quickly prepare gooseberry sauce for meat for the winter

Rinse and sort the gooseberries thoroughly. Pass through a blender.

Mix the gooseberry puree with sugar, salt and crushed garlic. You can add your favorite herbs if you like. Just chop it very finely with a knife.

We put the base for the gooseberry sauce on the stove. Heat to a low boil and immediately pour into jars.

It is best to use a container of half a liter.

Place the jars in a large saucepan, cover with water and bring to a boil. We simmer for twenty minutes and carefully take it out - it was sterilization.

Close the lids tightly, place the jars on the floor upside down and cover with a blanket. When the gooseberry sauce has cooled down for the winter, put it in the cellar.

Option 3: Gooseberry sauce for the winter "Tkemali"

Here is a proven delicious recipe for Tkemali gooseberry sauce. Spicy sauce with a rich taste will appeal to lovers of hot spices and dressings.

Ingredients:

• kilogram of green gooseberries;
• two heads of garlic;
• a pod of hot pepper;
• a bunch of cilantro, parsley and dill;
• three or four sprigs of basil;
• salt to taste.

Step by step recipe

Remove all ponytails, rubbish, sort and rinse the gooseberries thoroughly. Lay it out on a clean cloth to dry.

Once the gooseberries are dry, puree them with an immersion blender. You can also twist through a meat grinder, as you prefer.

Wash greens and peppers. You can grind them in a blender and just cut them very finely with a knife.

We clean the garlic from the husk, cut it finely with a knife. And you can also grate it on a fine grater or put the cloves in a blender bowl and grind. After all, we have a lot of garlic, we get a homogeneous aromatic mass.

Combine everything in one container, put on the stove. Boil for ten minutes after boiling and arrange in sterile small jars.

Close the lids and prepare for long-term storage, insisting to cool under the covers.

Option 4: Gooseberry sauce for meat for the winter with garlic and dill

Delicious green gooseberry, dill and garlic sauce with sugar. As they say, everything ingenious is simple. It would seem that the usual set of ingredients, but what an interesting and piquant taste. The perfect sauce for meat.

Ingredients:

• sexes kg of gooseberries;
• one hundred grams of garlic;
• hot chili pepper;
• a bunch of dill;
• a teaspoon of salt;
• one hundred and fifty grams of sugar.

How to cook

Sort through the gooseberries. Remove all ponytails, leaves and the slightest rubbish. Rinse and dry in your preferred way.

We twist the whole gooseberry through a meat grinder or turn it into a puree with a submersible blender.

Transfer to an enamel pan, sprinkle with salt and sugar. Put on the stove and turn on low heat, bring to a boil.

In parallel, peel the garlic, pass through a press or rub on a fine grater. Wash the dill, chop finely with a knife.

When the gooseberry sauce boils, add garlic and dill to it. Simmer over low heat until desired thickening.

Pour into small jars, roll up the lids and cover with a blanket. When everything cools down, we clean it in a closet or pantry.

Option 5: Sweet and sour gooseberry sauce for the winter

This sauce is suitable not only for meat dishes, but also for fish or some side dish. The proportions are calculated so that a pleasant sweet and sour taste is obtained.

Ingredients:

• kilogram of gooseberries;
• two heads of garlic;
• hot pepper pod;
• a bunch of dill, basil, celery;
• horseradish leaf;
• one table of spoons of sugar;
• one table spoon of salt.

Step by step recipe

We sort the berries, wash and dry. We clean the garlic from the husk completely and disassemble it into cloves.

Pass the garlic along with the gooseberries through a meat grinder or put in a common container and puree with an immersion blender.

Transfer to a saucepan, add a couple of tablespoons of water, chopped greens. Grind hot pepper and put in the same container. Let's not forget salt and sugar.

Stir and put on medium heat. After the sauce begins to boil slightly, boil it for about twenty minutes, stirring with a spatula.

Then immediately lay out in prepared jars of small volume. Close the lids tightly and cover with a blanket.

After cooling, we put it in the cellar.

Option 6: Winter gooseberry sauce with wine and raisins

An interesting and spicy sauce that will complement any meat dish. For example, it can be added to homemade boiled pork or served with baked meat.

Ingredients:

• kilogram of gooseberries;
• a head of garlic;
• one table of mustard lodges;
• two hundred ml of table wine;
• two hundred ml of water;
• one table of spoons of salt;
• one hundred and fifty grams of sugar;
• fifty grams of raisins.

How to cook

As usual, we sort and wash the gooseberries. When it dries a little, pass it through a meat grinder and put it in an enamel pan.

Rinse the raisins and sprinkle on. Add granulated sugar, the indicated amount of water. Turn on the stove and bring to a boil.

Boil fifteen minutes and add very finely chopped garlic, salt and mustard. Cook for another five minutes.

Pour in the wine, stir everything with a spatula and simmer for about five minutes.

Immediately distribute into half-liter jars, roll up and let cool under a blanket. Store in a dark and cool place.

Option 7: Gooseberry sauce for the winter with herbs

Spicy herbs can be used in principle any to your taste. The main thing is to keep the proportions so that everything works out as intended. But we take any dark gooseberry.

Ingredients:

• a kilogram of dark gooseberries;
• two hundred grams of garlic;
• two hot peppers;
• one table of spoons of salt;
• fifty gr hammer of walnuts;
• fifty grams of herbs.

Step by step recipe

Wash and sort the gooseberries and pass it through a meat grinder. You can also blend with an immersion blender.

We disassemble the garlic into cloves, peel and chop very finely. You can pass it through a press or grate it on a fine grater.

Add to gooseberries.

Chop the hot pepper very finely with a knife, immediately send it to a common container. Add salt and chopped walnuts.

Heat the sauce over low heat. Boil for ten minutes and pour dry herbs. We simmer everything, stirring for ten minutes.

Arrange the prepared gooseberry sauce in small sterile jars, tightly close the lids.

Wrap with something warm and let cool. Store the sauce in a cool place.

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. The original 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, the wild plum, known in our latitudes as. 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 in Georgia, so in our homemade 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 a fairly large number of such ingredients.

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

1. 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.
2. 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.
3. Add chili peppers, herbs and peeled garlic cloves to the berry mass and beat everything well again.
4. 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.
5. 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.
6. 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.
7. 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.
8. Ready tkemali is poured into sterilized jars, hermetically sealed and left at room temperature for a day.

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.

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 cooked 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!

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