How to make plum tkemali sauce. Tkemali - a dish of Georgian cuisine

Pour the plums into a saucepan and fill with water. Water should not cover the plums, it is needed so that the plums do not stick to the bottom. Approximately 1 glass of water per 1 kg of plums. If the plums are very soft, less water will be needed.

We send the mass to the fire and cook for 7-10 minutes. The cooking time depends on the plum itself, cook until the plum is soft and starts to burst. Remove the plum from the heat and let it cool completely.

Pour the entire plum mass into a colander and, without interfering, let the excess liquid simply drain. We drain the resulting liquid into a separate container and set aside (only a part of this juice may be needed to prepare tkemali). Now let's deal with plums, it is the pulp that will be needed to prepare tkemali. Thoroughly grind all the pulp through a colander into a separate pan. The pulp with the bones remaining in the colander is transferred to gauze and with the help of gauze we thoroughly squeeze the bones from the pulp. The remains (bones with pulp remaining in the gauze) can not be thrown away, but poured with water, add sugar and drink like a drink. But now is not about that. Let's get back to cooking tkemali.

In a saucepan with the pulp of plums, add garlic, cilantro, coriander, salt, sugar, hot pepper, chopped in a blender. You can adjust the proportions of sugar, salt and spices to your liking. If our plum sauce turns out to be very thick, you can slightly dilute the tkemali with the juice that we set aside earlier. Cook our mass over low heat for 20 minutes, stirring occasionally. The main thing to remember is that salt and sugar will enhance their taste after cooling, so it is better to put a little less salt and sugar.

Ready tkemali from plums is poured into sterilized jars and twisted. We turn the jars over and wrap them with a blanket until they cool completely. We store plum tkemali in a pantry or cellar. The best sauce for meat is ready! The wonderful taste of tkemali in winter will bring memories of a warm summer.

Good afternoon, dear readers. Autumn has already come, and there is an opportunity to make a lot of useful blanks. Therefore, today we offer recipes for making tkemali from plums for the winter.

To prepare a delicious Georgian sauce, you need to prepare the following set of ingredients:

• 1 kg tkemali plums;
• 5 cloves of garlic;
• 1 pod of chili pepper;
• 2 tsp fine salt;
• 1 st. l. white sugar;
• 1 bunch of fresh dill;
• 1 bunch of ombalo;
• 1 bunch of cilantro;
• a pinch of coriander;
• pinch of fenugreek

The main stages of preparation:

1. We thoroughly wash the fruits under running water, making sure that there are no beaten or rotten ones. We shift them into a saucepan and pour a small amount of water - about 100 ml.
2. We put the plums on medium heat and boil until the peel begins to separate from the stone.
3. We throw the resulting mass into a colander with small holes, wait for the excess liquid to drain, and then carefully grind the fruit with our hands to make a sweet puree.
4. Pour the mixture back into the saucepan and bring to a boil. Turn off the burner, season with all the listed spices.
5. Finely chop the prepared greens with a sharp knife, and pass the garlic through a press. Add everything to the future sauce and mix thoroughly.
6. We sterilize the jars in any convenient way and fill them with tkemali sauce with cilantro. Tighten the lids tightly and hide in the refrigerator or pantry until use.

Tkemali can be prepared not only from blue plums, but also from other varieties of these berries.

To do this, just purchase the following set of ingredients:

• 1 kg of yellow plums;
• 3 art. l. white sugar;
• 15 g ground coriander;
• 3 cloves of garlic;
• 3 tsp rock salt;
• 2 bunches of your favorite greens;
• 1 pod of green pepper (bitter).

The main stages of preparation:

1. We wash the plums well under running water, cut into two parts and remove the seeds. Pass the pulp several times through a meat grinder or grind in a blender at high speed.
2. The resulting mass is transferred to a saucepan, seasoned with sugar and salt, and then boiled over low heat for 7 minutes.
3. Turn off the comfort, and after 10 minutes add the remaining spices, chopped herbs and pressed garlic. Mix the sauce well and pour it into sterilized jars.
4. Close the lids tightly and store in a cool and dark place until needed.

The next version of the sauce can be prepared from both white and red plums.

In addition, you will need the following set of ingredients:

• ¾ kg of ripe berries;
• 3 art. l. hops-suneli;
• 1 st. l. granulated sugar;
• 1 tsp table salt;
• 2/3 red hot pepper;
• a bunch of cilantro;
• head of garlic.

The main stages of preparation:

1. We clean the fruits from dirt, cut into two equal halves and remove the seeds. We cut off rotten or badly beaten places.
2. We skip the plums through a meat grinder several times to get a homogeneous mass. Another option is to grind in a food processor.
3. We shift the resulting mixture into a deep saucepan and put on a slow fire. Season with sugar and salt, simmer on the stove until boiling. Covering the container with a lid is not recommended.
4. Turn off the burner and, without waiting for the sauce to cool down, add suneli hops and garlic. Mix everything well and again put on a small fire for exactly 5 minutes.
5. Pour the tkemali into sterilized glass containers and roll up the lids.

In order to prepare an interesting preparation for the winter, it is enough to buy affordable and inexpensive products:

• 1 kg of ripe tomatoes;
• 300 g of green plums;
• 250 g of chili pepper;
• 1 st. filtered water;
• 0.5 st. l. coriander;
• 0.5 st. l. table salt;
• garlic is added to taste;
• a pinch of ground red pepper.

The main stages of preparation:

1. Rinse the tomatoes thoroughly under running water and cut off the tops. Cut the fruits into quarters (preferably the same size) and simmer over low heat for 20-30 minutes.
2. We grind the resulting tomato paste through a sieve and make sure that there are no large pieces of peel left in it. Otherwise, the finished sauce will be uncomfortable to chew.
3. We put clean and peeled plums in a blender thicket along with chopped chili peppers and garlic cloves. Grind them on high speed for a few minutes.
4. Add spices and herbs to a homogeneous mass and mix everything thoroughly with a wooden spatula.
5. Combine the resulting composition with tomato puree, and knead again until smooth.
6. We shift the future sauce into a deep enameled pan and boil over low heat for a quarter of an hour. Stir occasionally so that nothing burns.
7. Sterilize glass jars with lids. Pour still hot tkemali over them and twist the containers very well.

Another interesting option for winter spin can be prepared from very simple products.

Namely:

• 5 kg of ripe plums;
• 0.5 kg of garlic;
• 700 g of granulated sugar;
• 200 g store-bought adjika.

The main stages of preparation:

1. We clean the plums from dirt, cut in half and remove the seeds. We also cut out all rotten or badly beaten places.
2. We twist the fruit with garlic through a meat grinder. We shift the resulting mass into a deep saucepan and boil it over medium heat for 7 minutes.
3. After the specified time, add adjika and small portions of granulated sugar. Mix everything well and cook for another 20 minutes.
4. Pour the finished sauce into sterilized glass jars and tighten the lids well. After complete cooling, hide the tkemali in the refrigerator.

It should be noted right away that an acidic variety of berries was used in this recipe. If you make a preparation from sweet plums, then the amount of sugar is reduced several times.

To prepare the following recipe, products that can always be found in the nearest store will come in handy.

Namely:

• 0.5 kg of tomato paste;
• 300 g of garlic;
• 100 ml of cold water;
• 2 tbsp. l. salt;
• 1 red pepper (hot);
• 1 st. granulated sugar;
• 1 st. vinegar (9%).
• 1 bunch of parsley.

The main stages of preparation:

1. Wash the vegetables well under running water and pat dry on a kitchen towel.
2. We shift the plums into a large saucepan, fill them with water and cover with a lid. Boil over medium heat until soft, so that the bones “move away” more easily.
3. We grind the fruit through a metal sieve. We put them again on a small burner and cook for 20 minutes, constantly stirring the composition.
4. During this time, we pass red pepper through a meat grinder along with garlic and season them with spices. Add the mass to the plum puree, then pour in the tomato paste, sugar and salt and mix everything well. Cook under the lid for another half hour, at the end add vinegar and remove from heat.
5. Pour the hot sauce into sterilized jars, quickly roll up and cover with warm towels. After cooling, store in a dark and cool place.

If you want to cook winter tkemali with basil and without long cooking on the stove, we recommend using a recipe with the following ingredients:

• 0.5 kg plums;
• 3 cloves of garlic;
• 1 handful of mint;
• ½ bunch of cilantro;
• ½ bunch of basil;
• 0.5 tsp coriander;
• 0.5 tsp kitchen salt;
• 0.25 tsp red pepper.

The main stages of preparation:

1. We wash the plums under running water and put them in a multicooker bowl. Fill with water so that it just covers the fruit and turn on the “Soup” mode for 5-10 minutes.
2. As soon as the peel begins to burst, we throw off the fruits in a colander and give them a little time to cool. Pour the rest of the water into a suitable container.
3. Finely chop the herbs with a knife and transfer them to the blender bowl. On top of the bed, sliced ​​\u200b\u200bgarlic (or grated on a fine grater) and all the indicated spices.
4. With a spoon, knead the cooled plums, take out all the seeds. We combine the pulp and peel with greens, add half of the set aside water and interrupt at high speed for several minutes.
5. The resulting mass is sent to the slow cooker and cook for 2-3 minutes in the "Soup" mode. Do not forget to stir the sauce with a silicone spatula.
6. Pour the workpiece into sterilized jars, add vegetable oil on top so that there is no air left, and quickly roll up the lids.

As you can see, recipes for making tkemali from

For the winter, on the advice of my friend, I decided to prepare the famous Tkemali sauce. You can cook it according to the classic recipe from cherry plum, but today we will do it from plum. At the same time, the taste is in no way inferior to the familiar Georgian sauce. And you can serve it with both fish and meat.

Before you start the cooking process, follow these little tips and then you will repeat the exquisite taste of the sauce from the first time:

1. Plum fruits can be any color - blue, yellow or red. The main thing is that they are ripe.
2. Cherry plum can be used instead of plum. Cleaning such a berry is not difficult, the bone is easily separated.
3. Be sure to use spices from Georgia in the recipe: suneli hops, cilantro, coriander, capsicum. So, it is easy to give a special aroma and taste to the sauce.
4. To quickly peel the plum, dip it first in hot water, literally for five minutes, or pour boiling water over it. The skin can be easily removed after this procedure.
5. Watch the cooking time - it is important to respect the time, otherwise the sauce is easy to digest and spoil.
6. So that the children can taste the sauce, just add less spices to it.

Plum tkemali - classic recipe, step by step recipe with photo

This year, I decided to make my own plum sauce, which tastes like the famous Georgian tkemali. A few secret ingredients enriched the flavor of the prepared plum puree and made this sauce really special!

You don’t need to visit expensive restaurants at all, because you can quite easily and simply prepare a delicious spicy sauce at home, especially since all the components for seasoning a liquid consistency, like a sauce, are quite affordable!

Plum sauce goes especially well with meat and poultry!

Ingredients:

• plums - 1 kg;
• salt - ½ tsp;
• sugar - 1.5 tsp;
• suneli hops - 1 tsp;
• Provence herbs (with dry basil) - 1 tsp;
• mint leaves - 10-12 pcs.;
• cilantro - 1 bunch;
• garlic - 2 teeth;
• hot red pepper - 1 pod (small);
• onions - 1 pc.;
• olive oil - 2 tbsp. l..

Cooking method

Fruit for the sauce, be sure to choose ripe and soft, it can be fruits of any variety, for example, July, river or early plum. Thoroughly wash the plums, remove excess debris and dirt, remove rotten fruits.

Then, cut the plums in half and separate the pit from the pulp.

Put the peeled fruits in a saucepan and fill with water so that it completely covers all the plums. Send to cook over low heat for 15-20 minutes.

Then, transfer the plum mass back to the pan and, using a blender, beat the sauce until a homogeneous consistency is obtained.

Add salt and sugar to the finished puree. Mix and send back to the stove. Bring to a boil, reduce heat to low and simmer for 10 minutes.

Meanwhile, peel the onion. Chop it up into small cubes.

In a heated pan with olive oil, put the onion slices. Fry until golden brown.

Pass a few cloves of garlic through a press, finely chop a pod of hot red pepper and combine with fried onions in a saucepan with plum puree. Continue cooking for another 5 minutes.

Add all other spices, fresh herbs to the sauce. Stir, bring back to a boil and boil for 7 minutes.

Arrange the finished plum sauce in sterilized jars and close with tin lids.

Store this delicious sauce, preferably in the refrigerator.

I got 2 small jars of 200 g each.

Plum tkemali - classic video recipe for the winter

Another interesting recipe for making Tkemali sauce will allow you to understand how tasty it is to cook the workpiece. But before you look at this recipe, a few more tips:

• if you are new to making sauce, it is better to use simple recipes for preparing preparations for the winter;
• the sauce will turn out perfect if you use a slow cooker;
• it is important to put such a spice as hops-suneli in time to get exactly the aroma and taste, as in real Tkemali;
• you can add different vegetables to the sauce, for example. It will add a sweet touch to the dish.

To understand all the processes of making the sauce, you do not need to go to Georgia, just watch this video.

And finally, do not be afraid to try something new, improvise, invent, because you are an artist in your kitchen.

2016-09-10

The set of seasoning products has not changed. Only the type of plum changes. Unfortunately, we do not have a real tkemali plum to make a classic version. So we maneuver, picking up any sour plum (blue, yellow, red) and add the turn (as I cooked in the 13th year), or something else similar, for example, cherry plum.

Tkemali recipe from plums for the winter

Ingredients

• 5 kg of tkemali or any other plum.
• 500 g cilantro.
• 1 large bunch of flea (marsh) mint (in Georgian it is called "Ombalo") or 4-5 teaspoons of dry grass without stems. 1 regular bunch of dill.
• 2 teaspoons ground cilantro seeds (coriander).
• 350-500 g of hot fresh pepper.
• 200 g of garlic (more if desired).
• Salt.
• Sugar (if you want)

How to cook at home

Recipe Author's Notes

Recipe Author's Notes

• I often come across tkemali recipes that do not contain plums. But there are tomatoes, apples, carrots, sweet bell peppers. It probably makes a pretty tasty sauce, but it's not tkemali.
• Moreover, there are recipes that indicate “adjika tkemali” or “ketchup tkemali”. Adjika, ketchup and tkemali are three completely different vegetable preparations with a different set of ingredients!

Hurry up to prepare the most fragrant homemade sauces for the winter. Now, at the time of fresh seasonal vegetables, it's time to do it - winter is coming!

We hope that you liked the updated tkemali recipe, our dear readers, and you will be happy to make a jar or two of this wonderful sauce for the winter. By the way, have any of you, dear readers, already prepared the hit of the season -? If you share today's article on social networks, we will be very grateful to you for this. Subscribe to blog updates - stay in touch with us constantly. See you soon!
Always yours Irina.

Have you ever tried Georgian plum sauce? Amazing spicy tkemali sauce, you can cook at home and with us, if you choose the right recipe. It is clear that the real one is made only at home. The classic recipe contains spices that are hard to find here. Our hostesses have adapted traditional cooking to harsh realities, somewhat departing from the canons.

Homemade tkemali is a wonderful alternative to store-bought ketchup and other sauces. Does not contain dyes, artificial preservatives.

How to cook tkemali from plums

Traditionally, the sauce is prepared from sour tkemali plums - yellow and red. They will not condemn if you prepare their thorns. Thanks to special herbs, the preparation is obtained with a sweet and sour taste, with a delicate mint-lemon note. But mint in Georgia is special, marsh mint - ombalo. We, however, replace it with the usual, growing in central Russia, thyme, lemon balm. The result, if worsened, is insignificant. Look in the markets for dried ombala, sometimes they sell it.

For cooking, cherry plum is taken, completely unripe, green, sour. Tkemali plums are replaced with gooseberries, red currants.

A few tips:

• Do not add vinegar, blanks winter well without this preservative.
• Plums are a sour fruit, stir the brew only with a wooden spoon so that the puree does not burn quickly. Cook in enamelware.
• Put fresh herbs in a cooled sauce, otherwise the vitamins will be destroyed.
• When harvesting for the winter for long-term storage, pour sunflower oil into jars with sauce, then there is no danger of mold and preservation fermentation.
• Eat an open jar in a week, no longer, otherwise mold will start.

What do you eat the sauce with?

Tkemali will decorate meat and fish dishes, stewed vegetables, pasta.

Cherry plum tkemali with suneli hops

It is difficult to call a real sauce, because Georgians do not add vinegar, even when harvesting for the winter. But the sauce will turn out delicious, spicy.

Required:

• Unripe cherry plum - 1.5 kg.
• Sugar - 8-10 large spoons.
• Head of garlic.
• Salt - 2 tablespoons.
• Vinegar - 50 ml.
• Seasoning hops-suneli - a teaspoon.

How to prepare tkemali:

1. Rinse the plums conscientiously by changing the water several times. Pick out spoiled fruits. Cut in half and remove the pit.
2. Peel the garlic. Scroll plums with garlic in a meat grinder, or work with a blender.
3. Pour seasoning, salt with sugar into the mass, mix.
4. Put on the stove, making the fire minimal. Cook, stirring constantly the contents of the pan, protecting from burning. Soon the plums will release juice, and the need for stirring will disappear.
5. Continue cooking for about an hour.
6. In parallel, prepare the jars - sterilize.
7. 5 minutes before the end of cooking, pour vinegar into the pan.
8. Fill the jars, twist.

Advice. To make the sauce resemble the legendary tkemali, when serving, sprinkle, without stint, finely chopped dill, parsley, add sunflower oil (30 ml). Oil can be added during the cooking process, but you can immediately add it to the gravy boat.

How to make plum sauce with adjika

The recipe combines two famous Caucasian sauces at once. It turns out an interesting combination.

Take:

• Plums - 5 kg.
• Bank of finished adjika - 200 gr.
• Garlic - 600 gr.
• Sugar - 800 gr.

Cooking:

1. Puree plums with garlic. Fold in a cooking container, cook after boiling for 10 minutes.
2. Add the rest of the ingredients, continue cooking for another 20 minutes.
3. Pour, refrigerate and place in winter storage.

Classic Georgian tkemali sauce

Here is a Georgian recipe for the correct preparation of the sauce at home.

Required:

• Plum tkemali - kilogram.
• Salt - 10 gr. (1/2 tablespoon).
• Sugar - 25 gr. (spoon).
• Large cloves of garlic - 3 pcs.
• A pod of chili pepper.
• Dill - a bunch of 30 gr.
• Ombalo - a bunch (if dried grass, then 30-40 gr.).
• Cilantro - a bunch of 30 gr.
• Dried coriander - 5 gr.
• Dried fenugreek - 6 gr.
• Water - about 100 ml.

How to make sauce:

1. Wash the fruit, put in a saucepan. Fill with water, boil. Cook over low heat until the flesh begins to separate freely from the pits.
2. Transfer to a sieve, rub into a puree. Return it to the pot and continue slow cooking.
3. When the rubbed mass boils, remove from the burner. Add dry herbs, granulated sugar, salt.
4. Chop the greens as small as possible, send to tkemali.
5. Peel the chili pepper from the seed part, chop like greens, combine with the rest of the ingredients.
6. The last step is to add the crushed garlic to the pulp.
7. Fill the jars with the prepared sauce, twist.

Simple yellow plum tkemali sauce for the winter

I offer the simplest recipe for preparing tkemali. For the sauce, you need to take only unripe yellow plums.

Take:

• Plums - kilogram.
• Sugar - 50 gr.
• Salt - 30 gr.
• Bitter green pepper - pod.
• Fresh cilantro - a bunch (50 gr.).
• Dill - a bunch (50 gr.).
• Garlic cloves - 6 pcs.
• Ground coriander - 15 gr.

Step by step preparation:

1. Wash the plums, select the seeds. Grind in any convenient way - a meat grinder, sieve, blender, combine.
2. Pour sugar with salt, boil. Cook over low heat for 7 minutes. The consistency of the workpiece should resemble thick sour cream.
3. Turn off the gas, let stand for 10 minutes. Then add finely chopped greens, garlic, coriander powder. Stir well.
4. Immediately transfer to jars, twist.

Recipe Tkemali from prunes with bell pepper

One of the most delicious tkemali made from blue plums. Follow the main condition - take unripe, dense fruits with green sides, and the sauce will turn out great.

You will need:

• Plums - 1.5 kg.
• Hot pepper - 2 pods.
• Provencal herbs - a tablespoon.
• Sweet pepper (or a couple of small spoons of dried bell pepper).
• Garlic cloves - 10 pcs.
• Salt - 2 tbsp. spoons.
• Water is a glass.
• Sugar - 5 tbsp. spoons.

How to prepare for the winter:

1. Select the bones from the fruits, put them in a saucepan. Combine with sugar, pour water.
2. Boil the mass after boiling for 10 minutes.
3. Remove from the burner, wait for it to cool.
4. At the same time, turn garlic cloves and seeded bitter and sweet peppers into gruel.
5. Send to the cooled sauce, add salt, return to the stove. Continue cooking after boiling for the last 10 minutes.
6. Pour hot tkemali, seal immediately.

Recipe for plum tkemali with tomatoes for the winter

The addition of tomatoes makes the sauce taste like ketchup and tkemali at the same time. Cooking it is simple, under the power of housewives with minimal experience.

• Ripe tomatoes - kilogram.
• Unripe plums - 300 gr.
• Chili pepper - 250 gr.
• Head of garlic.
• Red hot pepper - a pinch.
• Salt - 15-20 gr. (incomplete tablespoon).
• Coriander - the same.
• Water is a glass.

How to cook the sauce:

1. Divide the tomatoes into quarters, put them in a saucepan, simmer for half an hour until the skin is easily separated. Rub in puree.
2. Place hot peppers, garlic cloves, pitted plums in a bowl, chop with a blender (in a food processor, meat grinder) into a puree.
3. Send to tomato puree. Add spices and cook together for 15 minutes.
4. Pour, roll up and move to the cellar, pantry.

Video recipe for the famous tkemali sauce. My favorite chef Ilya Lazerson shares all the secrets.