Recipe for real plum tkemali. Winter prunes

Georgian tkemali, the recipe of which will be repeated by every culinary specialist, is traditionally prepared from the plum variety of the same name. This spicy-sour sauce is ideal for meat dishes and can be successfully preserved for the future. Today, there are many options on a different fruit or berry basis.

How to cook tkemali?

Making tkemali sauce at home is not difficult if you follow the right recipe. If you couldn't find the right variety of plum, don't despair, there are many recipes adapted to the use of different fruits.

1. Tkemali, a cherry plum recipe, is considered more popular. This variety of plum is sour and goes well with spices.
2. Turne sauce is a little sweet, so you need to be careful with the addition of sweeteners.
3. Tkemali berry sauce is not the most traditional recipe. The seasoning comes out delicious from gooseberries, red currants and cherries.
4. Not at all classic recipes - apricot, apple and tomato, but using the right spices and following the chosen recipe, an excellent sauce will come out.

Spices for tkemali play a primary role in the preparation of the sauce. It is best to add dried herbs to the composition. The main spices that are added to the sauce are:

• garlic;
• red pepper (pods);
• coriander;
• ucho-suneli;
• dry dill;
• ombalo (often replaced with dried mint).

An obligatory ingredient for Georgian tkemali is a plum with a sour taste and thin skin. It is not necessary to separate the fruits from the stone in advance; after one boiling, the mass is rubbed through a sieve. Many do not like sour sauces, so sugar is sometimes added to the composition, its amount can be adjusted to suit your taste.

Ingredients:

• plum tkemali - 3 kg;
• water - 300 ml;
• red pepper - 2 pods;
• garlic - 6-7 cloves;
• salt - 1 tbsp. l.;
• sugar - ½ tbsp.;
• coriander, ucho-suneli, dill and ombalo (mint) - 1 tbsp. l.

Cooking

1. Pour the plums with water, put on medium heat.
2. Cook until the skin separates.
3. Drain the broth into a separate container, wipe the drain.
4. Add a decoction, add salt, sugar and spices, chopped pepper and pureed garlic.
5. Cook for 30 minutes.
6. Georgian tkemali sauce is sealed in a sterile container.

Delicious tkemali sauce is obtained from plums of different varieties. So, too sour taste can be supplemented with blackthorn or another, sweeter kind of fruit. In this case, sugar can not be added to the composition at all. If the seasoning is not supposed to be harvested for the future, you can add fresh herbs: mint, cilantro and dill umbrellas.

Ingredients:

• plums of different varieties - 3 kg;
• salt - 50 g;
• spices for tkemali - 50 g;
• red pepper (with seeds) - 3 pods;
• water - 2 tbsp.;
• cilantro, mint - 0.5 bunch each;
• garlic - 5 cloves.

Cooking

1. Pour the plums with water, boil for 15 minutes.
2. Pour spices, finely chopped greens, salt.
3. Put to boil, add mashed garlic and pepper.
4. Simmer 35 minutes.

The most common . The main composition does not differ much from the traditional one, but the taste is completely different: more sour and with a bright fruity aroma. Due to the large composition of spices and hot peppers, the sauce is stored for a long time and will not deteriorate even when stored at room temperature.

Ingredients:

• red cherry plum - 2 kg;
• garlic - 2 heads;
• hot pepper - 3 pods;
• coriander, dry dill, mint, ucho-suneli - 20 g each;
• water - 2 tbsp.

Cooking

1. Pour cherry plum with water, put on fire and cook until soft.
2. Drain the broth into a separate container, wipe the plum, separating the seeds and peel.
3. If the puree is too thick, dilute with broth.
4. Add spices, mashed garlic and pepper.
5. Cook for another 10 minutes, stirring.
6. Pour into a sterilized container, turn over and put on self-sterilization.

A sauce that can hardly be called traditional is tkemali, a gooseberry recipe. But, if you do not take into account the berry base, the seasoning comes out deliciously tasty, very spicy and moderately spicy. It is better to choose a sour gooseberry variety or use unripe fruits. The composition of spices is better to leave the classic.

Ingredients:

• gooseberries - 2 kg;
• salt - 20-30 g;
• spices for tkemali - 50 g;
• fresh cilantro and mint - 0.5 bunch each;
• garlic - 6-7 cloves;
• water - 1 tbsp.;
• hot pepper - 3 pods with seeds.

Cooking

1. Wash gooseberries, pierce with a toothpick, pour water.
2. Put on fire, boil until the berries separate the juice and become transparent.
3. Cool and wipe.
4. Add dry spices, put on fire.
5. Throw greens, pureed garlic and pepper, salt.
6. Cook until desired thickness.
7. Gooseberry tkemali is served chilled.

Tkemali from berries is not a traditional recipe, but very popular in our country. The sauce perfectly complements meat dishes, especially goes well with chicken. Light, unobtrusive taste will appeal even to sophisticated gourmets. The spiciness can be adjusted by adding more or less red pepper to the composition.

Ingredients:

• red currant - 2 kg;
• garlic - 5 cloves;
• pepper "light" - 3-4 pods;
• spices for tkemali - 20 g;
• salt and sugar - to taste.

Cooking

1. Immerse the berries (without twigs), garlic and pepper in a blender, pierce and rub through a sieve.
2. Put to boil, add salt and sugar, dry spices.
3. Simmer red currant tkemali over low heat until thick, at least 10 minutes.

- the recipe is not troublesome and differs little from the traditional one, except for the color and final taste. Fruits are selected unripe, green. To preserve the sauce for the winter, vinegar is added to the composition, it will also balance the sweetness of the fruit. The composition of spices remains traditional, apricots go well with such spices.

Ingredients:

• apricots - 1 kg;
• pepper "light" - 3 pods;
• spices for tkemali - 50 g;
• garlic - 5 cloves;
• salt;
• water - ½ st.;
• vinegar - 30 ml.

Cooking

1. Wash the apricots, remove the pits, add water and cook until the slices soften.
2. Rub the mass through a sieve, add garlic and hot pepper puree, mix, add spices and salt.
3. Cook for 20 minutes at a minimum boil.
4. Pour in vinegar, mix and pour into sterilized jars.
5. Remove tkemali for the winter in a cool room.

The taste, color and consistency is as close as possible to the classic. The sauce turns out to be sour, moderately spicy, and sugar will add sweetness, which will not take much at all. Approximately 0.5 liters of finished sauce will come out of the indicated amount of ingredients. It can be served as soon as it cools down or prepared for future use.

Ingredients:

• turn - 2 kg;
• fresh cilantro and dill - 1 bunch each;
• hops-suneli - 20 g;
• spices for tkemali - 20 g;
• sugar, salt;
• hot pepper - 1 pod;
• garlic - 5 teeth.

Cooking

1. Wash the turn, pour water, boil until soft.
2. Drain the broth, rub the fruits through a sieve.
3. Add mashed garlic and pepper, add spices, salt and sugar.
4. Put to boil, simmer for 10 minutes.
5. Throw finely chopped greens, sweat for another 5 minutes.

It has an absolutely extraordinary taste. The sauce will perfectly complement any meat treat and will conquer the most demanding gourmets and lovers of unusual food combinations. For cooking, the sour variety of berries is ideal, they are popularly called "simple cherries".

Ingredients:

• cherry - 1 kg;
• garlic - 5 cloves;
• hops-suneli - 20 g;
• mint - 20 g;
• hot pepper - 2 pods;
• cilantro - 0.5 bunch;
• coriander - 20 g;
• salt, sugar

Cooking

1. Remove the seeds from the berries, pour the pulp into a saucepan, boil with salt and sugar for 5 minutes.
2. Add garlic, pepper and dried spices, beat with a blender until smooth.
3. Return to the fire, simmer for 10 minutes, add finely chopped greens, cook for another 5 minutes, cool.

Harvested tkemali with tomatoes for the winter will complement the range of homemade preparations and in the off-season will perfectly cope with the replacement of tasteless purchased ketchups. The sauce keeps well in cool conditions due to the presence of vinegar as a preservative. Approximately 0.7 liters of sauce will come out of the indicated amount of ingredients.

Ingredients:

• tomatoes - 0.5 kg;
• sour plum - 0.5 kg;
• spices for tkemali - 50 g;
• hot pepper - 3 pods;
• garlic - 6 cloves;
• salt, sugar;
• vinegar - 30 ml.

Cooking

1. Put the halves of tomatoes and plums in a saucepan, pour water, simmer over low heat until the ingredients soften.
2. Rub everything through a sieve, add garlic and hot pepper puree, add spices, salt, sugar.
3. Simmer over low heat for 15 minutes, pour in vinegar, boil for 5 minutes.
4. Pour into prepared jars, seal.

Unusually delicious, sweet and sour tkemali from apples with plums will appeal to every eater. You need sour fruits, you can use a little unripe - antonovka and cherry plum - the perfect combination for making a delicious sauce. Vinegar acts as a preservative, and it also balances the sweetness of the sauce.

Ingredients:

• antonovka - 1 kg;
• cherry plum - 1 kg;
• seasonings for tkemali - 50 g;
• hops-suneli - 20 g;
• hot pepper - 4-5 pods;
• garlic - 2 heads;
• water - 2 tbsp.;
• salt;
• vinegar - 50 ml.

Cooking

1. Peel apples, remove seeds, cut arbitrarily, add water, boil for 20 minutes.
2. Add plums to apples, simmer until fruits soften.
3. Rub the whole mass through a large sieve.
4. Add pureed garlic and hot pepper, add spices.
5. Simmer for 10 minutes, pour in vinegar, cook for 5 minutes.
6. Pour into sterilized jars.

Tkemali from prunes turns out to be a little sweet, but very tasty and piquant. Thanks to cooking in a slow cooker, you do not need to worry that the mass will burn and stir the sauce constantly. The plum is well cleaned, therefore it does not require preliminary boiling, you can chop the slices with a blender.

Tkemali is a traditional Georgian sauce. The classic tkemali sauce is made at home from yellow or blue plums, as well as blackthorn. An alternative to the classic recipe is a winter version with the addition of tomatoes to the usual ingredients. At the same time, the taste is in no way inferior to the familiar Georgian sauce. Before you start the cooking process, follow our little tips and then you will repeat the exquisite taste of the sauce the first time.

Tkemali - useful properties and benefits, harm and contraindications

Useful properties of tkemali are due to the presence of many mineral and tannins, pectins and vitamins in plums.

The main ingredient of the sauce is tkemali - cherry plum, which grows in sufficient quantities throughout Georgia and Bulgaria. But over time, culinary specialists modified and transformed it, replacing cherry plum with sour plums, gooseberries, and red currants. An equally important ingredient is garlic, ombalo, herbs.

The benefits of tkemali

The use of Georgian natural tkemali sauce brings only positive results to the body, improving digestion and speeding up the metabolism in the body. He owes this to the plum, which in its composition has a number of useful substances: organic acids, vitamins and trace elements, minerals, tannins, carotene.

Based on the amount of only the vitamin complex contained in tkemali sauce, it becomes clear why people in Georgia do not consider food complete without this sauce.

The sauce can be green and red shades. It all depends on the variety and type of plum. Red tkemali is made from red plum and wild blackthorn and has a sour and piquant taste.

In the Caucasus, tkemali is prepared quite liquid in structure. The finished sauce is bottled, vegetable oil is added on top, corked with corks, which are tarred for reliability.

Green sauce - from sour, not quite ripe plums or cherry plums (tkemali). It has a mild and sweet taste. In addition to plum or cherry plum, various herbs are added to the sauce - cilantro, ombalo, tarragon, and spices - coriander, garlic, red pepper.

They enhance the taste and complement the sauce with their aromas. It should be noted that there is not a drop of vinegar in the composition of the sauce. So that tkemali does not ferment, ombalo (marsh mint) is added to it. Usually, lemon balm or peppermint is added instead of ombalo.

The harm of tkemali.

The sauce can harm only people who have diseases of the gastrointestinal tract (ulcer, gastritis). Since the composition includes spices and herbs, individual intolerance to any component is possible, expressed in allergic reactions.

Application of tkemali.

Tkemali is a well-known sauce in Georgia. Why is it not served! It goes well with any type of meat and side dish of pasta and potatoes. Often the sauce is used on sandwiches and seasoned with shawarma. Shish kebab or chakhokhbili plus tkemali is a classic version of Georgian cuisine in all restaurants in the world.

1. If the recipe calls for peeling the plums, then a great way is to scald the fruits with boiling water and soak them in hot liquid for 5 minutes. After that, the fruit is well peeled from a thin crust, which greatly simplifies the work on preparing the sauce;
2. Mild tkemali sauce is allowed to be eaten even by children, since it contains natural products. The main thing at the same time is to serve the dish with the usual food for the baby;
3. Yellow, red, blue plums should be moderately ripe, neither hard nor too soft;
4. Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help to form the desired taste;
5. Do not cook ketchup for a long time, this can spoil the taste, and useful substances will decrease;
6. Different types of cherry plums are good for making tkemali, since this fruit is easily separated from the stone and quickly cooked on the stove.

Favorite Classic Plum Tkemali Sauce

Fans of Georgian cuisine should not miss the plum dish past their plate. The classic plum tkemali sauce recipe has a minimum of ingredients and is not difficult to prepare.

The resulting sour consistency perfectly complements meat, fish and even vegetables. The basis of the culinary invention is cherry plum or sour plum, but modern chefs have been able to somewhat transform the classic beginning and replace the plum with gooseberries, red currants or other berries that have a sour taste.

Ingredients:

• Plum or cherry plum (with pits) - 1 kg.;
• Garlic - 1 head;
• Chili pepper - 1 pc.;
• Coriander - 1 tsp;
• Imeretian saffron - 1 tsp;
• Dill, mint, cilantro - half a bunch (you can use dry greens);
• Sugar - 3 tsp;
• Salt - 2 tsp

This sauce can be consumed immediately after preparation, for this, cherry plum should be boiled for a short time up to 5 minutes, but if you plan to preserve plum tkemali for the winter, then the cooking time should be increased to 20 minutes.

Cooking method:

1. Wash the cherry plum (plum), do not remove the seeds. Fill a saucepan with plain water and immerse the amber-yellow fruits in it. Boil 20 minutes;
2. After the berries have turned into gruel, the bones should be removed, and the boiled pulp should be passed through a metal sieve;
3. Grind greens, additional ingredients and spices thoroughly. Pour salt and sugar into the resulting composition;
4. Grind Imeretian saffron and coriander in a mortar;
5. Mix all prepared ingredients. According to the plum tkemali recipe, the dish should resemble mashed potatoes;
6. Put on low heat and boil for 10 minutes, stirring;
7. Pack cherry plum puree in sterile jars and seal tightly. Bon appetit!

Plum tkemali at home for the winter

Any hostess can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. It is enough to follow a few simple recommendations and try to follow the recipe.

At home, it is prepared from tkemali plums, which have an exquisite sour taste. Since it is almost impossible to buy these fruits, you can use sour plums for homemade sauce for the winter. It is sour fruits, since from sweet varieties it will turn out, rather, jam with pepper.

Ingredients:

• Tkemali plums - 1 kg;
• Sugar - 2 tbsp. l.;
• Suneli hops - 1 tsp;
• Hot red pepper - 1/3 pod;
• Ground black pepper - on the tip of a knife;
• Garlic - 1 head;
• Coriander grains - 1/2 tsp;
• Saffron - on the tip of a knife;
• Mint, cilantro, dill - 20 g each;
• Salt - 1 tbsp. l.

Cooking method:

1. 1. We sort out the plums, rinse thoroughly. Then we put the plum in a bowl, fill it with water to the surface of the fruit and put it on the stove at medium temperature. Cook until the plums soften and the peel bursts;
   2. After that, remove the container from the fire and let it cool. Remove the plums with a slotted spoon and grind through a sieve with a wooden spoon. Plums are used to make homemade sauce according to recipes, mashed. The bones and peel remain in the sieve. They need to be folded into gauze and squeezed out the juice. We add it to the puree;
   3. While the plums were cooking, we worked on the greens: cilantro, mint, and dill. The tkemali recipe suggests the presence of a large amount of green seasonings. Since there is always a lot of sand on the greenery, we wash them, changing cold water several times. To dry, lay the leaves on a dry napkin, since we do not need water. We chop dry greens as finely as possible, pass through a blender. Then add to the plums;
   4. Remove the outer flakes and inner films from the garlic. Grind through a press, adding a little salt;
   5. We clean the hot pepper, take out the seeds from it. Decide for yourself how much pepper to add to homemade tkemali sauce, because each person has special taste preferences. Fans of spicy food can add more of this seasoning. But in any case, after adding a third of the pod, try it first;

If you think that you get not quite spicy tkemali from plums at home for the winter, add a little more pepper, but do not overdo it, because you are not preparing pepper seasoning.

1. Plum puree, as stated in the recipe, mix with herbs and plums. If it seems to you that the mass is too thick, you can add plum decoction. Cook plum sauce over medium heat with constant stirring;
2. When plum puree becomes hot, add garlic, salt, pepper and sugar. Do not forget about suneli hops, coriander and saffron. Residents of Georgia do not imagine tkemali for the winter from plums without ombalo seasoning. So, the secret ingredient is called flea or swamp mint. Unfortunately, it grows only in Georgian open spaces;
3. Boil the mass for another 30 minutes. Then remove the pan and pour the tkemali from the plums into sterilized jars. Pour vegetable oil on top and roll up the lids until the sauce has cooled down. Instead of cans, you can use small bottles. Tkemali sauce is stored in a cold place. Bon appetit!

Plum tkemali classic Georgian recipe with photo and video

A real, specifically Georgian sauce should include exactly the tkemali plum, which gives it a characteristic taste. It is not so difficult to prepare Georgian tkemali sauce at home, the main thing is to stock up on tasty and high-quality ingredients.

But for beginners in cooking, it is still worth learning from the examples of other, more experienced kitchen masters. To do this, you do not need to go to Georgia and look for an old chef, you need to watch training videos that demonstrate the processes for properly preparing tkemali sauce. We suggest watching the video after the recipe.

Ingredients:

• Plum or cherry plum - 1 kg.;
• Cilantro - 150 g;
• Parsley - 100 g;
• Suneli hops - 1 tsp;
• Garlic - 1 head;
• Mint - 100 g;
• Coriander - 1 tsp;
• Sugar - 4 tsp;
• Hot red pepper - 1 pod;
• Fresh dill - 100 g;
• Salt - 2 tsp

Cooking method:

1. 1. Thoroughly rinse the plum or cherry plum, pour cold water and bring to a boil. After boiling, boil for about 15 - 20 minutes over low heat;

1. 1. Drain the plum broth into a separate bowl. It can also be used to dilute the sauce. Grind plum or cherry plum through a sieve;

1. 1. My greens, remove the ponytails. We clean the garlic and pepper. Grind everything with a blender;

1. 1. Put the plum puree in a saucepan or saucepan, bring to a boil and simmer for about 10 minutes. Add sugar, salt and spices and simmer for about 5 minutes. If the puree has become too thick, you can dilute it with plum broth;

1. 1. Add chopped herbs, garlic and pepper to the sauce. Simmer for another 5-7 minutes, taste. If the sauce is too sour, you can increase the amount of sugar;

1. 1. Pour the finished sauce into sterilized jars and roll up. After cooling, remove to a cold place. Ready tkemali sauce is perfectly stored in the basement or refrigerator for a long time. If desired, jars can not be rolled up, but tkemali can be eaten immediately after preparation;

1. Ready tkemali should be quite sour. It is best served with barbecue or fatty meat dishes. Bon appetit!

Preparation of tkemali blackthorn sauce: a recipe for the winter

Cooking at home Georgian sloe Tkemali sauce for the winter is not a difficult and exciting task. According to the classic recipe, this sauce is made from cherry plums of varying degrees of maturity. But it is quite possible to make tkemali sauce from blackthorn.

The tartness inherent in thorns will make its taste refined and give it a zest. If you want the fruits of the sloe not to be so tart, wait for the frost. After them, the berries become sweeter, and the astringency decreases.

The main components of the classic tkemali recipe are cherry plum, cilantro, mint and garlic. A variety of additions of your favorite spices and herbs allow you to make your own sauce with an original taste. Let's try to cook turne tkemali according to the classic recipe together.

Ingredients:

• Turn - 2 kg.;
• Hot pepper - 2 pods;
• Garlic - 10 cloves;
• Water - 1 glass;
• cilantro, dill - 2 bunches each;
• Peppermint - 10 sheets;
• Salt - 4 tbsp. l.

Cooking method:

1. We remove the bones from the sloe and sprinkle it with salt so that the fruits release the juice. If there is not enough juice, add water to the plums and cook for 5 minutes;
2. Add chopped hot pepper and cook for another 5 minutes. If you want to get a spicy seasoning, you can not remove the seeds from the pepper;
3. Now it's time to add chopped greens (mint, cilantro, dill). After boiling the sauce for another 2 minutes, add the mashed garlic. After mixing, turn off the fire;
4. We turn the puree into a homogeneous mass using a blender. This sauce keeps well in the refrigerator. For winter preparation, tkemali should be boiled again and immediately poured into sterile dishes. We seal it hermetically. Bon appetit!

Tkemali from plums for the winter - photo recipe

The recipe for tkemali sauce from plums for the winter is very tasty, and it will not be difficult to cook at home. Tkemali is used in soups such as kharcho, pizza and sandwiches. For the winter, we 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.

Ingredients:

• Plums - 1 kg.;
• Suneli hops - 1 kg;
• Provence herbs (with dry basil) - 1 tsp;
• Mint leaves - 10-12 pieces;
• Onion - 1 pc.;
• Olive oil - 2 tbsp. l.;
• Sugar - 1.5 tsp;
• Garlic - 2 cloves;
• cilantro - 1 bunch;
• Hot red pepper - 1 pod;
• Salt - 1/2 tsp

Cooking method:

1. 1. Be sure to choose ripe and soft fruits for the sauce, 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;

1. 1. Then, cut the plums in half and separate the stone from the pulp;

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

1. 1. Next, transfer the boiled plum into a sieve. Leave for 5 minutes to remove all excess liquid;

1. 1. Then, transfer the plum mass back to the pan and beat the sauce with a blender to obtain a uniform consistency;

1. 1. 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;

1. 1. Meanwhile, peel the onion. Grind it into a small cube;
   2. In a heated pan with olive oil, put the onion slices. Fry until golden;
   3. 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 to cook for another 5 minutes;
   4. Next, rinse and dry the fresh mint and cilantro. Grind the greens as finely as possible;
   5. Add all other spices, fresh herbs to the sauce. Stir, bring back to a boil and cook for 7 minutes;

1. 1. Arrange the finished plum sauce in sterilized jars and close with tin lids. It is advisable to store such a delicious sauce in a cold place. Bon appetit!

Yellow plum tkemali

You can prepare tkemali from yellow plums for the winter according to the recipe below or following the recommendations given in the video. Like many dishes of Georgian cuisine, tkemali is distinguished by its spiciness and spiciness. You can get the same traditional taste only with the help of a set of herbs and spices. Thus, the following recipe perfectly demonstrates the harmony of a number of aromatic ingredients.

Ingredients:

• Yellow plums - 1.7 kg;
• Sugar - 4 tsp;
• Garlic - 4 cloves;
• Lovage - 1 sprig (optional);
• Ground coriander - 1 tsp;
• Dill - 2 sprigs;
• Hot chili pepper - half;
• Salt - 2 tsp.

Cooking method:

1. Pour clean yellow plums with water, bring to a boil. Turn off when it is noticeable that the plums are boiled soft (this happens almost immediately after boiling);
2. Throw the plums in a colander;
3. Rub the plums through a sieve to remove the pits and skins. Stock up on patience;
4. Put the resulting thick mass on the stove and cook slowly for 15-30 minutes until the desired density. The sauce must be stirred frequently so as not to burn;
5. Gradually add spices, chopped pepper to the sauce;
6. Add finely chopped greens and garlic shortly before the end of cooking;
7. The finished sauce is hot, laid out in jars, sealed tightly. The sauce for quick consumption is stored in the refrigerator. Bon appetit!

Tkemali sauce from blue plums at home for the winter

The taste of tkemali itself can be described as a spicy-sour-sweet-spicy seasoning that is served with almost all second courses. All recipes for plum tkemali sauce for the winter are delicious, and cooking at home is not difficult. Tkemali is suitable for long-term storage, so many people cook it for the winter. Prepare blue plum tkemali sauce according to a delicious and simple recipe for the winter.

Ingredients:

• Blue plums - 2.3 kg;
• Sugar - 200 g;
• Hot pepper - 1 pod;
• cilantro and basil - in a bunch;
• Water - 1/2 cup;
• Garlic - 2 heads;
• Salt - 1 tbsp. l.

Cooking method:

1. Wash fruits and put in a bowl. It is necessary to pour half a glass of water and cook on low heat under the lid until soft, stir;
2. As soon as the fruit begins to fall apart, turn off the fire;
3. Then we filter the blue plums through a sieve or colander (the liquid can be used later in compote);
4. We rub the mass well through a sieve, pour it into a saucepan with a thick bottom, add salt and sugar. The thickness of the sauce can be adjusted with the drained liquid. On fire, the sauce should languish for about 1 hour;
5. Now you need to clean and finely chop the greens, garlic, hot peppers. You can use a meat grinder or blender, then add 2 tbsp to the mass. l. plum decoction;
6. Combine sauce and crushed puree. Cook for 10-15 minutes. Then hot tkemali is poured into prepared jars and rolled up. Preservation is perfectly stored in a cool and dark place. Bon appetit!

Plum and tomato tkemali, a classic recipe for the winter

The recipe for tkemali from plums with tomatoes will be an appropriate substitute for factory-made ketchups and sauces, because this product does not contain harmful preservatives, but is prepared exclusively from fresh fruits, the enzymes in which promote good digestion, especially after eating meat or during a feast.

Ingredients:

• Tomatoes - 500 g;
• Plum - 500 g;
• Sugar - 7 tbsp. l.;
• Garlic - 1 head;
• Ground coriander - 1 tsp;
• Hot chili pepper - half a pod;
• Paprika - bunch (optional)
• Vegetable oil - 1 tbsp. l.;
• Cilantro - a bunch;
• Vinegar 9% - 1 tbsp. l.;
• Salt - 1 tsp

Cooking method:

1. Wash plum tomatoes. Divide the plum into 2 halves and remove the pit. Cut the tomatoes randomly, cut out the growth site of the stalk. After that, put the tomatoes and plums in a saucepan with thick walls;
2. Cover the pan with a lid and put on fire, cook plums and tomatoes under the lid for about 7-10 minutes. We need a large amount of juice to stand out;
3. After the tomatoes and plums must be mixed. If your blender is not powerful enough, after grinding pieces of skin come across, then be sure to grind the sauce through a sieve;
4. Boil the sauce for 15 minutes, add cilantro greens and garlic grated on a fine grater. Add hot pepper to taste;
5. Pour all the spices, salt and granulated sugar. Boil the sauce for 15-20 minutes;
6. As a result, it should become thick. Take a sample, depending on the plums, more sugar may be needed. Pour in a spoonful of vinegar and oil, cook for 5 minutes;
7. Pack the sauce in sterile jars and seal immediately. Cool the sauce under a blanket, after a day put it in the pantry. I want to draw your attention to this most delicious plum tkemali recipe for the winter. Bon appetit!

Plum tkemali with pomegranate juice

Lemon and pomegranate juice is added only if the plums are ripe and sweet enough.

Ingredients:

• Pomegranate juice (natural) - 100 ml;
• Sugar - 100 g;
• Coriander, hops-suneli - to taste;
• Plum - 2 kg.;
• Garlic - 1 head;
• Salt - to taste.

Cooking method:

1. We begin the preparation of plum tkemali for the winter by peeling the fruits. Grind the peeled plum, mix the puree with salt, sugar, dry seasonings. Bring to a boil and cook until desired thickness;
2. Pass the garlic through the press, mix with the sauce. Pour pomegranate juice into it;
3. Stir and cook for another 5 minutes. After distributing the sauce into jars, cork them and, after cooling, remove them for the winter. You can store in a regular pantry. Bon appetit!

Tkemali sauce without cooking and vinegar - a recipe

Next, let's try to cook Tkemali sauce for the winter without cooking. Raw sauce has a rich taste of a whole bunch of herbs, moderate spiciness and goes well with any meat. Stored for a long time in the refrigerator, under a regular lid. We invite you to taste a fragrant and tasty sauce that has preserved all the vitamins, as well as your strength and patience.

Ingredients:

• Plum - 1.5 kg;
• Mint - a bunch;
• Sugar - 1 tbsp. l.;
• Hot red pepper - 5 pcs.;
• Basil - 2 bunches;
• cilantro - 2 bunches;
• Garlic - 2-3 heads;
• Salt - 1 tbsp. l.

Cooking method:

1. Rinse herbs thoroughly and spread on a towel to dry. Peel the garlic, remove the stalks and seeds from the pepper;
2. Wash the plum, dry and remove the seeds;
3. Scroll plums, garlic, pepper herbs in a meat grinder. For mint and basil, remove tough stems before scrolling;
4. Add salt and sugar. The ingredients indicate the minimum amount, you can add one or the other, depending on your taste preferences;
5. Mix the mass thoroughly, wait another 10-15 minutes, mix again;
6. Arrange the sauce in sterilized jars, close with boiled lids and send for storage in the refrigerator. Tkemali without cooking is stored for a very long time;
7. Ready-made sauce goes well with any meat, boiled sausage, and is also wonderfully smeared on bread. Bon appetit!

Tkemali sauce with walnuts - step by step recipe with photo

Tkemali with walnuts is tasty, healthy and satisfying. It can be eaten simply by spreading it on bread, it is good for dishes cooked on the grill, and you can also marinate meat and poultry in it. If you are preparing the sauce for the winter, cook the sauce longer.

Ingredients:

• Plum or cherry plum - 1 kg.;
• Sugar - 3 tsp;
• Imeretian saffron - 1 tsp;
• Garlic - 1 head;
• Walnuts (chopped) - 3 pcs.;
• Hot pepper - 1 pc.;
• Coriander - 1 tsp;
• Dill, cilantro and mint - to taste;
• Salt - 2 tsp.

Cooking method:

1. Pour cherry plum into a saucepan, pour in water to cover the fruits. Cook for about 15 minutes, then grind the cherry plum through a sieve to make a puree. We remove the bones. Do not drain the liquid in which the cherry plum was boiled;
2. We put in the blender bowl: peeled garlic, chopped walnuts, coriander, chopped herbs, salt, sugar and peeled hot pepper. Grind everything until smooth;
3. Add cherry plum puree. Grind again until smooth.
4. We shift the resulting mass into a saucepan, add a little liquid in which cherry plum was cooked. Boil over low heat for about 10 minutes;
5. Pour the sauce into sterilized jars. Let the sauce cool down and then put it in the refrigerator. Bon appetit!

Tkemali sauce at home. Georgian cuisine

Unusually delicious Georgian sauce: tkemali - cooking recipes.

Tkemali is the number one Georgian sauce. It is believed that without it it is impossible to survive the endless Georgian feasts - the sour plums from which it is made help to cope with fatty foods. By the way, tkemali is also a kind of sour plum, which gave the name to the sauce. It is very difficult to find it in Russia, so an unripe sour quince, which is sold in the markets, can be a good substitute for it. But never sweet plums.

Sauce "Tkemali".

Ingredients 4 servings

Cilantro (coriander) to taste
Tkemali plums ½ cup
Dill to taste
Red chilli pepper 1 piece
Garlic 3 cloves
Ground coriander to taste
Sea salt to taste

Instruction

1. Put the plums in a saucepan, pour in water to cover the berries, and put on fire. Plums cook very quickly: min. ten - and you're done.

2. Drain the water. We take out the bones with our hands and crush the plums with a spoon, or rub them through a colander, or break them with a mixer - we get a homogeneous mass that looks like jam.

3. Finely chop the pepper and stir it into the plums. Salt. Crush greens of cilantro, dill and garlic in a mortar and also mix with plums. Add some coriander. In fact, it is believed that there is no tkemali without ombalo grass, which grows only in Georgia - you cannot find it here. But we get along just fine without the ombalo and don't feel much of a difference.

4. Well, that's all - tkemali is ready. He eats up very quickly. If you want to cook tkemali for the winter, then you just need to boil the plum, separate it from the seeds, salt it and roll it into jars. And only then, in winter, before putting tkemali into action, add cilantro, pepper and garlic to it. In the spring, when the plum has already grown, but has not yet ripened, it is customary in Georgia to invite guests to freshly brewed tkemali. Chicken, meat, fish and young potatoes are prepared for it. But the main thing is tkemali. After winter, this fresh young dish is especially tasty.

Tkemali is a special sour variety of plum. It is very difficult to find tkemali in Russia, only cherry plum is sold in the markets. You can also cook tkemali sauce from it, but it will not be quite the same. But if you are going to cook tkemali from cherry plum, then definitely from unripe. We do not recommend even trying to cook tkemali from sweet plums. Ombalo is a Georgian variety of mint. The leaves of this perennial wild herbaceous plant, both fresh and dried, are used as a seasoning, as well as in the preparation of some sauces and cheeses.

Tkemali sauce

Ingredients 4 servings

Garlic 1 head
Plums tkemali 1 kg
Cilantro (coriander) 2 tablespoons
Dill 2 tablespoons
Red pepper 1.5 teaspoons
Salt to taste

Instruction

1. Put the sorted and washed plums of tkemali or cherry plum into an enamel bowl, pour water to cover them, and, stirring often, cook over low heat until the peel comes off and the bones separate.

2. Then wipe the plums together with the broth through a sieve or colander.

3. To the resulting mass, similar in density to sour cream, add finely chopped cilantro and dill, crushed capsicum and garlic, salt, and a little sugar if desired.

4. Bring to a boil, cool.

For long-term storage, pour the sauce into bottles, pour 1 tablespoon of vegetable oil on top, seal tightly.

Tkemali green

Ingredients 12 servings

Cherry plum green 2 kg
Cilantro (coriander) 2 bunches
Young dill 2 bunches
Mint 1 bunch
Green peppers 2 pieces
Garlic 2 heads
Coriander seeds 1 tablespoon
Salt to taste

Instruction

1. Boil the cherry plum and separate from the seeds.

2. Finely chop the greens.

3. Squeeze the garlic through a garlic press, mash the coriander seeds. Mix everything.

4. Add salt to taste.

Sauce "Tkemali"

Ingredients 4 servings

Plums 500 g
Garlic to taste
Salt to taste
Ground black pepper to taste
Cilantro (coriander) to taste

Instruction

1. Boil the washed sour dried plums in water. Strain the broth and rub the plums (pitted) through a sieve, dilute the broth until the density of liquid sour cream, add crushed garlic, salt, ground pepper, finely chopped coriander or dill, let it boil, then cool.

Served with chicken on a spit, as well as barbecue, fillet, etc.

Tkemali - delicious sauce from sunny Georgia

What is this sauce eaten with, you ask? Yes with everything! It will be a wonderful addition to meat, fish, vegetables, and just with crispy bread or homemade noodles, it will be what you need - you will lick your fingers.

By the way, tkemali recipe is a very conditional name. Not a single Georgian measures garlic, cilantro or hot peppers per gram. Everything is done to taste. During the cooking process, taste and add ingredients to your taste. And one more answer to the question "How to cook tkemali from cherry plum?". Cook it with love and good mood! That is why all Georgian dishes are so delicious!

Tkemali products

◾Plum yellow (sour plum) - 2 kg;
◾Cilantro - 1 large bunch;
◾Cilantro (coriander) dry ground - to taste;
◾ Garlic - one large head;
◾Ombolo is a special Georgian seasoning for this sauce. You can ask her around at the bazaar, where they sell spices from the Caucasus. In other words, this is wild mint, but it does not taste like our mint at all. If you don’t find it and don’t add it, it’s okay.
◾Salt;
◾ Hot red pepper - as much as you like.

This is a classic composition. In many recipes, dill, parsley, vinegar are added - do not do this so as not to spoil the classic taste of this wonderful dish.

How to cook tkemali?

1. We wash the cherry plum and let it dry.

We shift it into a bowl with a thick bottom (I cooked in a cauldron).

2. Pour 1/3 cup of water. Cover with a lid and cook until the cherry plum is boiled.

The first 30-40 min. don't interfere! Cook until the cherry plum falls away from the bone and begins to spread on a spoon.
3. Let's cool down a little. We wipe through a sieve or a fine sieve so that the bone and skin come off. If the mass is too liquid, boil it down.

4. Grind the garlic, cilantro, ombolo, hot pepper as finely as possible. Grandfather Sandro grinds them in a mortar, and you can pass them through a meat grinder or grind them in a blender.

5. Add chopped seasoning to the mashed cherry plum and salt to taste. It is better not to add salt, then try again and add salt if necessary.

6. Put on fire and let it boil for 10-15 minutes. with spices and salt.

Stir all the time so that the sauce does not burn.

7. Pour into glass bottles or jars, pour boiled vegetable oil on top and cover with a lid.

Pour tkemali into the bottle hot 1 cm not to the top, and then slowly fill this free place with hot oil. I usually ignite a small amount of oil to make it easier to deal with a narrow neck.

You can roll up the jar with a lid. We store in the refrigerator or basement.

That's all. Our wonderful Georgian tkemali sauce is Georgian ready. Georgians are a very hospitable people who most of all love to treat their friends. I hope that cherry plum tkemali sauce is not the last Georgian dish that we will cook with you. Satsivi and kharcho soup, chakhokhbili and khachapuri - can you list them all! Treat your family and friends - you are guaranteed delight and admiration.
Source

Tkemali sauce

Tkemali sauce has a bright taste and is therefore especially suitable for barbecues. It got its name from tkemali - sour red cherry plum, which gives the sauce a specific taste. But even if you make this sauce with frozen supermarket-bought plums, it still tastes wonderful.

To prepare tkemali sauce, you need the following ingredients:

Cherry plum or pitted plums - 1 kg
sugar - 50 g
salt - 20 g
garlic - 6 cloves
red freshly ground pepper - 1.5 g
fresh cilantro - 50 g
dill - 50 g
ground coriander - 0.5 tsp.

Tkemali sauce is prepared very simply:

1. Pass cherry plums or plums through a meat grinder, add salt, sugar and boil for 5 minutes.
2. Very finely chop the garlic and herbs, add them to the boiling plum along with red pepper and coriander, bring to a boil, remove from heat and let cool.
3. Pour the sauce into clean jars and store in the refrigerator.

Bon appetit!
Source

Tkemali sauce

Those who are familiar with Georgian cuisine know what tkemali sauce is. It is served with meat and fish dishes. Personally, I love him very much. True, now it is sold on store shelves, but its taste is not at all the same as that of a cooked home. So I want to write a recipe, maybe you will like it. Tkemali can be cooked like from green cherry plum. and from ripe.

Cherry plum - 1 kilogram
Red hot pepper - 2-3 pieces
Fresh coriander - 1 large bunch
Fresh dill - 1 large bunch
Mint - a few leaves
Garlic - 1/2 head (more to taste)
Coriander half a teaspoon
Suneli hops - half a teaspoon
Sugar and salt to taste

My cherry plum, put in a saucepan and boil. We wipe through a colander to remove the bones and skin. Spices pass through a meat grinder. Rub the garlic with salt in a mortar. Put all this back into the pan, add a little water, so that the mass resembles store-bought sour cream. Salt to taste, if the tkemali is very sour, add sugar. Boil twenty minutes. and pour into sterile jars, roll up the lids. The sauce is ready.
Source

Tkemali is a traditional Georgian sauce that has a sweet and sour taste and spicy spiciness. It is ideal for meat dishes. This sauce is usually prepared from sour plums. However, there are other recipes for tkemali, where gooseberries, blackthorn, apples, currants and other products are taken as the basis. However, the classic version is made from plums.

cooking secrets

Before proceeding with the consideration of tkemali recipes, it is worth giving a few secrets of its preparation. By following them, you can create an excellent sauce for meat dishes. By the way, any hostess can cook tkemali at home. After all, this does not require special skills and specific equipment. It is enough to follow the recipe and follow some rules. So, the secrets of cooking tkemali:

• Oil and vinegar are not added to this sauce. The workpiece is stored for a long time due to heat treatment, as well as the spices that are part of it and are particularly pungent. Even at room temperature, the product will not deteriorate. The most important thing is properly prepared jars. They must be thoroughly washed, sterilized and hermetically sealed.
• It is best to cook tkemali from plums, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
• To prevent the plums from burning during heat treatment, it is necessary to stir them regularly. To do this, it is recommended to use a wooden spatula. As for metal devices, they should not be used. Although the exception is stainless steel products.
• To cook the sauce, you should use only enameled containers or stainless steel. Pots made of aluminum may spoil the product. In addition, this metal, in contact with acids, releases substances harmful to human health.
• When studying the tkemali recipe, pay special attention to seasonings. They allow you to give the sauce a unique taste and aroma. To make tkemali original, pennyroyal is added to it, which is often replaced with peppermint. Only a true connoisseur of Georgian cuisine can notice the difference.
• Plums for the preparation of such a sauce should be crushed. To do this, according to the classic recipe for tkemali, they are boiled, ground through an ordinary sieve. Due to this, the sauce acquires a thinner and more delicate structure. If this is not important, then you can grind the components with a blender or pass everything through a meat grinder. This will greatly simplify and, of course, speed up the process.
• When calculating the number of components, it must be taken into account that in order to obtain a thick product, it is boiled down almost 4 times.

sauce recipe

Consider the classic recipe for making tkemali. This will require:

• 3 kg stoned plums of sour varieties;
• 2 heads of garlic;
• 200 g cilantro (fresh);
• ½ cup sugar;
• 4 tbsp. l. ordinary salt;
• 10 g of marsh or peppermint;
• a few hot peppers.

Cooking steps

So, how to cook tkemali? To begin with, it is worth preparing the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in a cool place for a while. Plums should stand and let the juice. Place them on the stove and turn on the heat. If there is not enough juice, add some water (preferably boiled). Bring the contents to a boil and boil for a while (5-10 minutes). Finally, the plums should be rubbed through a regular sieve.

Place the plum puree on the stove and turn on the heat. Boil the mass until its volume decreases by 3-4 times. When this happens, add chopped garlic, bitter pepper grated in a blender, the remaining sugar, chopped herbs, salt and suneli hops to the sauce. Boil the mass for another 10-15 minutes.

Put the finished tkemali sauce into prepared jars (washed and sterilized). Close the containers with pre-boiled lids. When the jars are cool, move the workpiece to a cooler place, such as a pantry.

Simplified version

Many people make tkemali from cherry plum, but it is best to use plums to make the sauce. Consider a simplified recipe:

• 1.5 kg plums of sour varieties;
• 20 g of ordinary salt;
• 50 g of sugar;
• 20 g spices (hops-suneli);
• about 2 heads of garlic;
• no more than two pods of hot pepper.

Let's start cooking

First, peel the plums, and then chop them with a blender. Add sugar and, of course, salt to the resulting mass. Place the container of plums on the fire. Boil the mass until its original volume is reduced by 2-3 times.

Peel the garlic and grind it together with hot pepper, previously peeled from seeds, using a blender. Add the mixture, as well as dry spices, to a bowl with plums. Boil the tkemali sauce for another 6-7 minutes. Remove the finished product from heat, pour into sterilized jars and seal tightly.

Is there a difference?

Is a sauce made according to a simplified recipe different from a classic one? You can store it even at room temperature. The main thing is that the containers are hermetically sealed. As for taste, there are differences. Tkemali, prepared according to a simplified recipe, is less salty and more spicy.

yellow plum sauce

To prepare tkemali according to this recipe, you will need:

• 1 kg of peeled yellow plums;
• from 20 to 40 g of sugar;
• 30 g of salt;
• a head of garlic;
• 1 hot pepper;
• 50 g cilantro (fresh);
• 50 g fresh dill;
• 10 g ground coriander.

The amount of sugar depends on how sweet the plum is. If necessary, the amount of this component can be increased.

So, let's begin…

Tkemali for the winter according to this recipe is prepared quickly and simply. First, peel the plums from the stones, and then chop them. To do this, you can use a meat grinder or blender. The latter option is preferable, as it is recommended to avoid contact of products with metal.

Peel the garlic and then crush. Also prepare hot peppers. It needs to be de-seeded and chopped. Finely chop the greens. Add to mashed yellow plums. Boil the mass until it is reduced in volume by 2 times. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and simmer for a few minutes.

Pour the finished tkemali into sterilized jars and seal tightly. You can store the workpiece in any conditions: in the pantry, cellar, refrigerator. The sauce is not capricious and perfectly tolerates room temperature.

Preparation of tomatoes and plums

To prepare red tkemali, you need to prepare the following products:

• about 1 kg of plums;
• 1.5 kg of red tomatoes;
• 750 g of sweet pepper;
• 500 g of onions;
• 500 g of apples, preferably sour varieties;
• 1 hot pepper;
• salt, fresh herbs, sugar.

Cooking method

First, pour boiling water over the tomatoes. This will remove the skin from them. Grind the pulp of tomatoes with a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from the heat and rub through a regular sieve.

Peel and chop the apples with a grater. Do the same with the bow. You can use a blender to grind it. Prepare other ingredients in the same way: hot and sweet peppers.

Mix all the ingredients in a container and place it on the fire. Boil the sauce until you get the desired consistency. Place the prepared tkemali from plums and tomatoes in sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.

Can you not cook?

There is a recipe for plum tkemali, where the components do not undergo heat treatment. Let's consider it in more detail. To prepare the sauce you will need:

• about 1.2 kg plums, already pitted;
• 2 to 4 pods of hot pepper;
• a head of garlic;
• no more than 50 g of basil;
• 50 g cilantro;
• about 25 g peppermint;
• 20 g of ordinary salt without additives;
• 20 g white sugar.

Cooking process

To make this sauce, grind plums, peeled garlic, and seedless peppers with a blender. Chop the greens the same way. Combine all ingredients and mix. Add salt and sugar to the resulting mass. To mix everything well, use a blender or mixer.

Sterilize jars and lids. Pour the prepared sauce into containers and seal tightly. It is necessary to store such a workpiece in a cool room. At room temperature, the sauce will go bad and won't last until the end of winter.

It should be noted that this method of preparation allows you to save the maximum amount of all useful substances in the finished tkemali.

Recipe with pomegranate juice

To prepare an extraordinary sauce, prepare:

• 2 kg plums;
• from 60 to 80 g of sugar;
• salt to taste;
• coriander;
• hops-suneli;
• 1 head of garlic;
• 100 ml natural pomegranate juice.

Grind the plums, after removing the seeds from them. Add salt, dry spices and sugar to the resulting puree. Place the mixture on the heat, bring to a boil and simmer until the sauce thickens.

Peel the garlic, pass it through a press and add it to the tkemali. Pour in the pomegranate juice, mix everything and cook for 5 minutes. Pour the finished sauce into sterilized glass containers and close tightly. You can store the workpiece at room temperature. This sauce is perfect for meat dishes. Yes, and it is prepared quickly and easily. Now you know how to cook tkemali.

1. Remove the leaves from the ombalo and chop, set aside, and the stems, along with the stems of dill and coriander, put the savory on the bottom of the pan.

2. Pour the fruits of tkemali over the branches of herbs, pour in about a glass of water, close the lid and let the contents of the pan boil, then reduce the heat and simmer until the fruits become soft and the bones can be easily separated. Do not worry that there is not much water, as soon as it boils, juice will also begin to stand out from the fruits, and green sprigs will not allow the tkemali to stick to the bottom and burn.

4. Remove the pan from the heat, put the contents in a colander or sieve (do not pour out the broth), let the tkemali fruits cool, and then wipe them with a wooden spoon (I do it with my hands). At the end, you will have bones and skins from tkemali in a colander.

5. Mix plum puree with broth, add salt, sugar to taste, ground dry red pepper or chopped fresh. Place the pot of tkemali sauce over medium heat. If the tkemali turned out to be liquid, then cook it over low heat, if it is thick, then add a little water. The consistency of the sauce should resemble thin sour cream.

6. Finely chop the coriander, dill, pass the garlic through the crusher, and add the chopped ombalo leaves to the tkemali sauce at the very end of cooking, let it boil for half a minute, try if you need to add salt, sugar or pepper.

pour the finished tkemali sauce into bottles. You can close it with ordinary plastic lids.

Tkemali sauce has a long shelf life, but the one made from unripe, green plums is best stored in the refrigerator.