Plum sauce. Plum sauce - five delicious recipes for the winter

Sauces are a great addition to a side dish or main dish, which can not only make it more appetizing, tastier and juicier, but also turn it into a real masterpiece. To date, such well-known sauces as ketchup and mayonnaise, tartar and satsebeli, as well as others, are ubiquitous. Among such a variety, a special place belongs to plum sauce, which can easily enrich the taste of any dish. It is served with vegetables, meat, poultry, pasta, bread and other dishes, which, thanks to it, acquire completely new notes.

There are a lot of varieties of plum sauce recipes, but all of them are united by a rich color, a pleasant fruity aroma and a rich multifaceted taste, which has sharp-sour-sweet notes. A delicious aftertaste to this sauce is given by the bouquet of spices used, which perfectly reveal the taste of plums. Spicy and refined plum sauce is very tasty, simple, fast and original. If you are a gastronomic gourmet, then you should definitely try the plum sauce, the best recipes of which are given below.

spicy plum sauce

Components:

• soft plums - 1 kg
• chili pepper - 1 pc.
• garlic - 3 heads
• ground coriander - 10 g
• cilantro - 1.5 bunches
• sugar - 150 g
• hops-suneli - 1 table. spoon

After making cuts on the plums, lower them into boiling water and cook for about 15 minutes. Then we remove the skin from them, turn them into a puree. For this purpose, we use a blender, meat grinder or sieve. Cook plum puree over low heat for 20 minutes, grind cilantro, hot pepper and garlic in a blender, add to plum sauce, season with coriander and suneli hops, add sugar. Bring the sauce back to a boil and remove from heat.

Georgian plum sauce

Take:

• plums - 2 kg
• mint - 0.5 bunch
• coriander - 2 tsp. spoons
• garlic - 3 cloves
• cilantro - 20 g
• sugar and salt - 1 teaspoon each
• red and black pepper - 2 pinches each

Boil the plums in water for 30-40 minutes, then remove the bursting skin and grind the plums into a puree. In this mass, add sugar and salt, chopped garlic, mint, cilantro and coriander. Boil the sauce for 2 minutes, season with red and black pepper.

Chinese plum sauce

Components:

• plums - 1 kg
• rice vinegar - 5 tbsp. spoons
• ginger root - 40 g
• cinnamon - 1 stick
• coriander seeds - 3 teaspoons
• star anise - 2 pcs.
• garlic - 3 cloves
• cloves - 3 pcs.
• sugar - 3 tbsp. spoons

We wipe the boiled plums through a sieve, add rice vinegar, chopped ginger root, sugar, star anise, cloves, coriander, cinnamon stick and garlic squeezed through a press into this mass. Boil the sauce for about 20 minutes, remove the spices from it, beat the rest of the mass until smooth with a blender.

Tomato plum sauce

Ingredients:

Cut plums and tomatoes into slices, stew in a pan with vegetable oil, cloves, salt, sugar and wine. Periodically stir the sauce, after 5 minutes turn it off and wipe everything through a sieve along with nutmeg, paprika and vinegar.

Plum sauce for fish

Required products:

• plum - 0.5 kg
• dry white wine - 1 cup
• cilantro - 50 g
• tarragon - 20 g
• sugar - 10 g
• garlic - 2 cloves

Boil plums in wine until soft, it will take about 10-15 minutes. Then add finely chopped cilantro, garlic and tarragon to them. Bring the sauce to a boil, season with sugar. It goes especially well with catfish and crucian carp.

Spicy plum sauce

Components:

• plums - 800 g
• apple cider vinegar - 70 ml
• brown sugar - 3 tbsp. spoons
• ground ginger - 5 g
• salt, black pepper, chili, cayenne and allspice - 5 g each
• cinnamon - 1 stick
• garlic - 2 cloves

We cut the plums into 2 parts, stew in a saucepan in a small amount of water with the addition of vinegar, sugar, ginger, salt, cinnamon and all kinds of pepper. Bring the mass to a boil and cook the plums for 30 minutes, then take out the cinnamon stick, and grind the rest of the mass in a blender or mash it with a sieve.

Plum sauce with basil

Take:

• plums - 2 kg
• basil - 1 bunch
• coriander - 1 tbsp. spoon
• fruit vinegar - 50-70 ml
• garlic - 1 head
• chili pepper - 0.5 tsp
• sugar and salt - to taste

Boil the plums until they turn into a puree, adding salt and sugar to them along the way. Grind the basil and garlic, crush the coriander seeds in a mortar. Add this along with chili and vinegar to the plums, turn off after a minute. We twist the mass until a homogeneous state.

Choose the best tried and tested plum sauce recipes for the winter on the website's online service. Taste variations from all kinds of plums, choose the right spiciness with the help of different amounts of garlic and hot peppers, add spice with various spices. Create a harmony of taste with the aroma of summer!

To create the sauce, you need to choose beautiful ripe berries, with an easily removed bone, without spoilage. The sauce can be made from all known varieties of plums, even from cherry plums. But the most ideal variety for such an adjika is still “Hungarian”. The berries go to work together with the peel, because it is she who gives an interesting sourness, luxurious aroma and exceptional color to the product.

The five most commonly used ingredients in plum sauce recipes for the winter are:

Interesting recipe:
1. Carefully wash the plums, remove the pits.
2. Cut the pods of bitter pepper, peel off the seeds.
3. Peel the garlic cloves.
4. Beat all the components with a blender until a gentle homogeneous mass.
5. Place in a saucepan. Add tomato paste, salt, sugar, spicy dry seasonings according to personal taste.
6. Cook on slow gas for at least 20 minutes.
7. Arrange in sterile jars. Seal hermetically.
8. Wrap "under a fur coat" until completely cool.

Five of the fastest plum sauce recipes for the winter:

Helpful Hints:
. In order to soften the spiciness of the sauce, you can use green peppers instead of red peppers. They are not so hot, and therefore it is advisable to take a little more of them.
. Plum sauce can be used for roasting meat or poultry. It will create a unique aroma and a colorful, crispy crust to the dish.
. If the seeds from the plum are still poorly removed, then you can put the fruits in a colander, pour a little water on the bottom of the saucepan, and hold the berries over the steam.

Sauces occupy a special place in modern cooking. They vary in taste and color saturation. Tomato, mushroom, spicy and sweet. Plum sauce is especially popular among fans of such food additives. It goes well with all foods, and its preparation options are known for their variety and are not difficult. For those who want to try making their own sauce, be sure to use the following recipes.

Popular plum sauces

Plum sauce recipes have come to modern cooking from those countries where plums grow. These are the Caucasus, China and Japan. A delicious seasoning for the winter from summer fruit can be prepared at home. It is perfect for meat or other dishes, and its taste will complement the treat with pleasant notes of freshness.

Since the plum is combined with almost all spices, vegetables and other seasonings, there are many options for preparing your favorite delicacy for the winter. The most common sauces from this fruit are:

• Tkemali;
• Chinese plum sauce;
• tomato plum;
• to meat.

The color of the sauce directly depends on the color of the selected fruit. Recipes for harvesting for the winter differ in the ingredients that make up their composition, and in the method of preparation.

Tkemali recipe without cooking

The famous Caucasian plum sauce Tkemali is prepared without boiling, so it retains its beneficial properties for a long time. To prepare this seasoning you will need:

• dark variety of plums;
• bell pepper;
• hot peppers;
• garlic;
• cilantro;
• sugar;
• salt;
• vinegar.

Before cooking, the products are washed and, if necessary, cleaned. One kilogram of Hungarian plums is thoroughly washed and seeds are removed from the fruits. After that, the crop is ground in a meat grinder or using other kitchen appliances. During grinding, 3 heads of peeled garlic, 1 kilogram of sweet bell pepper and 5 pieces of hot pepper are added to the plums during grinding, from which the bones were previously removed.

Next, cilantro greens are finely chopped (2 bunches per 1 kg of plums) and laid out to the finished puree. The ingredients are mixed, 2 tablespoons of salt, 100 grams of sugar and 2 tablespoons of vinegar are placed in them. The workpiece is left to stand for 15 minutes. During this time, it is recommended to sterilize prepared glass containers and lids.

Experts advise taking small jars for storing homemade Tkemali so that the product is easier to use.

When the plum puree is infused, it is poured into prepared containers, covered with lids and stored in the refrigerator. You can take the first sample from the workpiece after 2 weeks.

Boiled Georgian sauce

There is a recipe for cooking and boiled Tkemali. For this you will need:

• plums;
• garlic;
• mint;
• coriander;
• salt;
• sugar;
• water.

In the classic Georgian sauce, only cherry plum is used, but the seasoning turns out delicious from any variety of plums. To make the fruits soft, put them in a 5-liter saucepan and bring to a boil, then reduce the heat and cook for 120 minutes.

It takes 4.5 kilograms of fruit to puree. Then they are turned off and left to cool. The peel and bones are removed, and the resulting mass is ground through a sieve.

While the puree is infused, the remaining ingredients are prepared for it. Five cloves of garlic are peeled and passed through a garlic press or crushed in any other way.

Washed and cut 1 bunch of fresh mint. The coriander is crushed.

The resulting puree is again put on fire and the remaining ingredients are added to it - garlic, mint, 1.5 teaspoons of coriander, 1 teaspoon of salt and 2.5 teaspoons of sugar. The mass is brought to a boil and boiled over low heat for another 5 minutes.

Ready hot sauce is laid out in sterilized jars and rolled up with lids. The workpiece is wrapped and remains in this state until it cools completely. When the containers have cooled down, you can transfer them to a permanent storage place.

Chinese seasoning

Add oriental exotic dishes and Chinese plum sauce. Recently, the seasoning has been popular with domestic lovers of Chinese cuisine. At home, preparing a blank for the winter is also easy. For this you will need:

• plums;
• ginger root;
• garlic;
• star anise;
• cinnamon;
• carnation;
• coriander (seeds);
• sugar;
• rice vinegar.

One kilogram of the selected variety of plums is washed, peeled and pitted and mashed in any convenient way. 40 grams of garlic and the same amount of ginger are cleaned and washed, after which they are also crushed to a puree state.

Next, the plum gruel is placed in a saucepan, the rest of the ingredients are added to it. 2 star anise, 1 cinnamon stick, 4 clove buds, 1.5 teaspoons of coriander, 100 grams of sugar and 120 milliliters of rice vinegar thrown into a container with mashed potatoes are mixed, and the workpiece is brought to a boil.

All solid components of the sauce are removed, and the hot mixture is poured into sterile jars. Filled containers are rolled up with lids and wrapped. After the blanks have cooled, they are removed to a permanent storage place.

Tomato plum treat

A fairly simple way to prepare and tomato-plum sauce. According to the recipe, the hostess will need:

• plums;
• garlic;
• hot pepper;
• tomato paste;
• sugar;
• salt.

Two kilograms of plums are washed, and seeds are removed from the fruits. 150 grams of garlic are peeled and chopped. Bones are removed from 3 pieces of bitter pepper, vegetables are washed and passed through a meat grinder.

All ingredientsput in a saucepan and bring to a boil. After that, 200 grams of sugar, 2 tablespoons of salt and 3 tablespoons of tomato paste are added to the boiling puree. On low heat, cooking continues for another 20 minutes. Hot sauce is poured into sterilized jars and rolled up. Containers with the workpiece are turned over and wrapped. After cooling, they are moved to a permanent storage location.

Preparation for meat

Quite interesting in taste and plum sauce for meat. It consists of:

• plums;
• tomatoes;
• garlic;
• onion white onion;
• ground red pepper;
• carnation;
• Bay leaf;
• salt;
• sugar;
• Apple vinegar.

Well-washed 1 kilogram of tomatoes and 500 grams of pitted plums are placed in a saucepan and poured with 100 milliliters of water. Then cover with a lid and cook for a few minutes. Next, the boiled blanks are ground through a sieve into mashed potatoes.

One peeled and finely chopped onion is placed in fruit puree and the resulting mass is boiled for 2 hours. Half an hour before the end of cooking, you need to add the remaining ingredients to the sauce. The boiling mass should contain 2 heads of chopped garlic, 150 grams of sugar, 1.5-2 tablespoons of salt, ½ teaspoon of red hot pepper and cloves, 2 bay leaves and 1.5 tablespoons of apple cider vinegar.

When cooking is over, the bay leaf is removed from the puree. Next, the slurry is finally crushed and brought to a boil again. At the end of cooking, hot plum sauce for meat is poured into sterilized containers and rolled up. It is recommended to store seasoning in a cool place.

By preparing sauces for the winter on her own, the hostess not only saves the budget, but also provides the family with healthy products. Despite the fact that it is easier to buy them in the store, homemade ones are always healthier and tastier.

1. Wash the plums well. On whole fruits, make a few shallow cuts and immerse them in hot water for 15 minutes. When the skin begins to “flake off” from the fruit, pull it up and remove it. It comes off very easily. Then cut the plums in half, remove the pits and puree them. You can do this with a blender, meat grinder or food processor.
2. Pour the plum puree into a saucepan of a suitable volume, and send it to the fire. Boil and cook the sauce for 20 minutes over low heat.
3. Grind cilantro, hot peppers and garlic with a blender, meat grinder or food processor. Put this mass into plum puree, adding sugar, salt, ground coriander.
4. Bring the sauce to a boil again and transfer it to pre-sterilized jars. Roll up the container with lids, put the jars upside down and wrap them in a warm blanket until they cool completely.

Ripe tomato seasoning has gained international recognition as it is suitable for any cold and hot dishes and snacks. Each country makes its own adjustments to the recipe of this useful product, but it is tomatoes that continue to be its basis, to which you can add anything you like. We suggest trying an unusual tomato-plum sauce that will ennoble the dishes, helping them to reveal their true taste.

Ingredients:

• Tomatoes - 2 kg
• Plums - 2 kg
• Onions - 2-3 pcs.
• Sugar - 150 g
• Garlic - 100 g
• Salt - 1.5 tbsp.
• Chili pepper - 1-2 pods
• Celery stalk - 2 pcs.
• Basil - bunch
• Dill - bunch
• Green cilantro - a bunch

To prepare the tomato plum sauce:

1. Wash tomatoes and plums. Make cross-shaped cuts on them and place in a container for 15 minutes with hot water. Then carefully remove the skin from them and remove the stone from the plums. Twist tomatoes and plums through a meat grinder.
2. Peel the onions, dry them and pass through the middle grate of the meat grinder.
3. Rinse celery and basil and mince.
4. Transfer the twisted plums, tomatoes, onions, celery and basil to a saucepan, add salt, sugar and boil over high heat. After that, reduce the temperature to the smallest and cook the mass for 1.5 hours.
5. Peel the garlic and squeeze it through a press. Wash the greens of dill and cilantro and chop finely. Add these spices to the pot 30 minutes before the end of the boil.
6. remove membranes and seeds, finely chop and add to the sauce 15 minutes before the end of cooking.
7. Cool the sauce and roll into sterilized jars.

The recipe for plum sauce in the company of garlic is very popular in many cuisines of the world. It is, of course, available in bottles at a number of grocery stores, but it is better to try making it yourself, following this recipe. This sauce perfectly diversifies your usual food, adding unusual notes of taste to it.

Ingredients:

• Ripe tomatoes - 1 kg
• Plums - 0.5 kg (pitted)
• Onion white onion - 1 pc. (large size)
• Garlic - 2 heads
• Apple cider vinegar - 1.5 tbsp.
• Ground chili pepper - 1/2 tsp
• Ground cloves - 1/2 tsp
• Bay leaf - 2 pcs.
• Salt - 1.5 tbsp. (with slide)
• Sugar - 150 g

Preparing the Garlic Plum Sauce:

1. Wash plums and tomatoes. Remove the seeds from the plums, while carefully examining the inside of the fruit, if you find worms, then remove them. Pour 100 ml of drinking water into a saucepan, put plums with tomatoes, close the lid, boil and evaporate for 5-6 minutes so that they boil and turn into a soft mass. Then remove the peel from them by rubbing the plum and tomato mass through a sieve.
2. Wash the peeled onion, cut into 4 parts and chop with a meat grinder.
3. Place the plum-tomato puree and the onion mass in a saucepan, boil, reduce the heat and boil the food for 2 hours.
4. After 1.5 hours, add salt, sugar, cloves, pepper, bay leaf, vinegar and garlic squeezed through the garlic to the mass.
5. At the end of cooking, remove the bay leaf from the ketchup, and puree the sauce with a blender to obtain a uniform consistency.
6. Once again, let the ketchup sauce boil and pour it into sterile jars, rolling them up with sterile lids. Store the sauce either in the refrigerator or in the cellar.

Video recipe for making spicy plum sauce in a slow cooker:

Tkemali is a traditional Georgian plum sauce. It is prepared from ripe or unripe sour plums of a special variety - tkemali (cherry plum). However, experience shows that the sauce is tasty from any variety of plums, depending on which it turns out sweeter or sourer, and the color of ketchup also varies.

Tkemal Ingredients:

• Fresh plums - 4.5 kg
• Ground coriander - 1.5 tsp
• Mint - bunch
• Garlic - 5 cloves
• Sugar - 2.5 tsp
• Salt - 1 tsp or to taste
• Drinking water - 450 ml

Preparation of tkemali:

1. Wash the fruits of the plums, put in a 5 l saucepan and pour water. Set the pot on the stove and boil over high heat. Reduce the temperature to medium and boil the plums for about 2 hours. During this time, they should become soft, the skin should burst, and the flesh should separate from the seeds. Then remove the plum mass from the heat and cool to room temperature.
2. Take another pan, place a colander on it, transfer the plum mass and grind it, leaving the skins and discarding the seeds.
3. Send the mashed and cleaned mixture back to the stove. Add coriander, washed mint leaves, crushed garlic, sugar and salt. Bring the mass to a boil at medium temperature, stirring constantly, and boil it for another 5 minutes. Since tkemali sauce is a Georgian sauce, you can add hot red or black pepper to it according to your taste.
4. Prepare sterilized jars in which to put the hot mass, and screw it with sterilized metal lids. Wrap the jars with a warm blanket and leave to cool completely.

Video recipe:

In stores that sell everything for sushi, Chinese plum sauce can be bought ready-made. But why? After all, we will tell you how to make it at home yourself.

You can serve Chinese plum sauce not only with Chinese dishes. It will also enrich the taste and the usual ubiquitous food. For example, it is delicious to use with meat, and especially with pork and duck.

Ingredients:

• Plums - 1 kg
• Sugar - 100 g
• Rice vinegar - 120 ml
• Ginger root - 40 g
• Garlic - 40 g
• Badian - 2 stars
• Cinnamon stick - 1 pc.
• Carnation - 4 buds
• Coriander seeds - 1.5 tsp

Preparation of Chinese Plum Sauce:

1. Wash the plums, remove the pit and skin. There are 2 ways to get rid of the peel: pour boiling water over the fruits for 15 minutes and remove the peel, or boil them for 5 minutes and grind through a sieve.
2. Then place the plum mass in a saucepan, preferably with a thick bottom. Add all the ingredients for the sauce: sugar, rice vinegar, peeled and finely chopped ginger root, crushed garlic, star anise, clove buds, coriander seeds and cinnamon stick.
3. Place the pot on the stove, bring to a boil over medium heat and simmer for about 30 minutes, until the plums are tender.
4. Remove star anise, clove buds, coriander seeds and cinnamon stick from the pan, and beat the sauce with a blender until smooth.
5. Pour the hot sauce into sterilized bottles and close with sterilized lids. Wrap the sauce in a warm towel and leave to cool completely.

All plum sauce recipes are a bit similar to each other, but if you add different spices and products, you can always get a completely new dressing. Having prepared a sauce from plums and, you can get a spicy, moderately tart and slightly sweet sauce, where sweetness is pleasantly combined with spiciness.

Ingredients:

• Plums - 0.5 kg
• Apples - 0.5 kg
• Drinking water - 50 ml
• Sugar - 500 g (You may need more or less sugar. It depends on the sweetness of the fruit.)
• Ground cinnamon - 1/2 tsp
• Carnation - 5 buds
• Ginger root - 1 cm (2-4 g)

Making Apple Plum Sauce:

1. Wash plums and apples. Cut the core from the apples with a special knife, and remove the stone from the plums. Cut the fruit into 4-6 pieces, put in a saucepan, add water and boil for 10 minutes. When the mass is steamed and becomes soft, grind it through a sieve.
2. Place the puree in another saucepan, add the sugar and boil for about 10 minutes. Then add peeled ginger root, cinnamon and cloves. Boil the mass from 5 minutes and the density of ketchup that you want to get. The longer the sauce evaporates, the thicker it becomes. Also be sure to taste the sauce, you may need to add salt or sugar.
3. Remove the clove buds from the finished ketchup. After hot sauce, roll up into sterile jars and seal with sterilized lids.
4. Such a sauce goes great with various desserts, like ice cream, pancakes or pancakes, and if you add cilantro greens, chopped garlic and season with salt before serving, then it can be used as a sauce for meat, fish, poultry, etc.

In addition to the fact that plum sauce is served with meat dishes, it can also be used for marinating and cooking different types of meat. In the following recipes, you will learn how to do this. So, we present the recipe for beef in plum sauce. Meat with this cooking method acquires a slightly sour taste, spicy-garlic aroma, softness and juiciness.

Ingredients:

• Beef - 0.5 kg (better lean part)
• Red onion - 1 pc.
• Green onions - 2 feathers
• Soy dark sauce - 200 ml.
• Plum sauce - 2.5 tbsp.
• Honey - 1.5 tsp
• Salt - 1/2 tsp or to taste
• Freshly ground black pepper - 1/2 tsp or to taste
• Peanut butter - 1.5 tbsp
• Refined vegetable or other oil - for frying

Preparation of beef in plum sauce:

1. Wash the beef, cut off the film and all the fat, and cut into thin strips, 5 cm long and 1 cm thick, which you put in any form. If you put the meat in the freezer for 25 minutes beforehand, it will be easier and thinner to cut.
2. Prepare the marinade. In a small bowl, combine honey, salt, pepper, soy and plum sauce. Pour the pieces of beef with the resulting mixture, mix them gently so that all the slices are evenly covered with it and refrigerate for 2 hours, and preferably overnight.
3. After this time, remove the meat from the refrigerator and put it on the table for 20 minutes so that it warms up to room temperature.
4. Heat vegetable oil in a skillet to high heat. Add marinated beef and onion, peeled and chopped in half rings. Fry for 10 minutes, stirring constantly.
5. The dish is ready. Remove the beef from the stove, place it in a serving bowl, drizzle with peanut butter and serve hot or warm. Sprinkle the top with sesame seeds and chopped green onions.

Pork is always delicious, and if it's also in plum sauce, it's just excellent. The sauce will give the meat a special piquancy, a light aroma of spices, a slight sourness, a pleasant spiciness and a subtle sweetness. In addition, this method of cooking improves the appearance of the finished dish, making pork much more beautiful in comparison with traditional recipes.

Ingredients:

• Pork fillet - 500 g
• Garlic - 2 cloves
• Green onions - 3 feathers
• Refined vegetable oil - 2.5 tsp for frying
• Plum sauce - 6 tbsp
• Fresh ginger root - 3 cm.
• Soy sauce - 1.5 tbsp.
• Nuts - 10 g

Cooking Pork in Plum Sauce:

1. Cut off all the fat from the pork fillet. In a large heat-resistant skillet over high heat, heat the vegetable oil well and put the meat in a whole piece. Fry it at a medium temperature for 15 minutes, while turning it every 3 minutes so that it becomes evenly brown.
2. Then wrap the meat with foil and immerse in a pan of suitable volume with boiling salted drinking water. Boil and boil for 7 minutes. Then take the meat out of the pan, remove the foil, dry it and cut into slices.
3. Peel and grate the ginger on a medium or coarse grater, or cut into 0.5 mm cubes. Peel and chop the garlic. Add these spices to the pan in which the meat was fried and fry them for 30 seconds. Then add soy and plum sauces and 4 tbsp. drinking filtered water.
4. Put the chopped pork into the pan and heat well. Then add finely chopped green onions and fry the food for another 2 minutes.
5. Arrange the finished dish on plates, and sprinkle with any crushed nuts. An ideal side dish for such pork is stewed beans with cabbage. It will be very tasty if vegetables are also cooked in plum ketchup.

A light and tender dish with an exquisite and piquant taste can be prepared from chicken and fresh plums. Poultry meat is perfectly combined with sweet and sour fruit notes. It is quickly saturated with the aroma of spices and sauce. The original recipe can be used for a festive feast. It will be appreciated by lovers of the combination of poultry with fruits and fragrant spices.

Ingredients:

• Chicken (part of a chicken) - 1 kg.
• Plum sauce - 4 tbsp.
• Plums - 300 g
• Garlic - 3 cloves
• Ground coriander - 1 tsp
• Black ground pepper - 1/2 tsp or to taste
• Salt - 1 tsp or to taste

Preparation of chicken with plums:

1. Rinse the chicken under running water, pat dry, cut into portions and season well with salt, black pepper and ground coriander.
2. Peel the garlic and cut into thin slices, which are placed under the skin of the chicken parts.
3. Brush the chicken generously on all sides with plum sauce and marinate at room temperature for one hour.
4. Rinse the plums under running water, dry, cut in half and remove the pits.
5. Grease a baking sheet with oil, place the chicken on it, sprinkle with chopped plums and cover with cooking foil. Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before the dish is ready, remove the foil and let the bird brown.

We have given you examples of simple recipes for fragrant plum sauces, as well as hearty dishes that can be prepared based on them. If you like to flavor your food with different sauces, I advise you to stock up on plum sauce for the winter. Also, I note that although plum sauce is mainly made, but according to the same basic recipes, the sauce can be prepared using pumpkin, peaches, apricots, and even some varieties of melon.

My husband has a great respect for meat in all forms and invariably uses a store-bought sauce called ketchup with it. There was a desire to change stereotypes and make homemade sauce, there were plums and a recipe that my friend shared with me. She loves to cook all sorts of sauces, separately for meat, for fish, for vermicelli, for various side dishes. And this recipe is just universal, suitable for everything. I decided and prepared a jar of fresh plum sauce! My husband tried it with disbelief, yet the sauce was not made from tomatoes, but as soon as he tasted it, he immediately flatly refused the store, and also scolded me that he had not cooked this before. Now I want to introduce you to this very simple plum sauce recipe.

Plums in the sauce can be used dark purple, red, yellow, white, sweet or sour. Then there will be many options for plum sauce for meat.

Sauce Ingredients:

Ingredients:

• Plums - 6 pieces,
• Garlic - 2 cloves,
• Greens (onion, parsley, dill) - 1 small bunch,
• Salt - to taste
• Spices - to taste
• Sugar - as needed if the plums are sour.

Cooking process:

We take plums, they need to be washed well under running water and the seeds removed. The best option is Hungarian plums. They are fleshy and have a sweet and sour taste. If there are no such drains, do not worry, we will take any others.

Prepared pitted plums are loaded into a blender bowl or a deep container, grind to a puree state. It is not necessary to remove the peel from the plums, it will be perfectly frayed. If you have a food processor at home, you can also chop our plums in it. Next comes the greens: onion feathers, parsley and dill. We wash them well with water and also grind them, you can use a knife, blender or in a food processor.

We clean the garlic, if the cloves are very large, then we simply cut them for convenience and chop them with garlic and transfer them to the rest of the ingredients. Although, in principle, it is possible to chop garlic with a blender in the total mass of plums, but then it may not be gruel, and this is exactly what we need.

Pour the liquid mixture of plums that we have obtained into a suitable bowl, add chopped greens. Now add salt to taste and spices that you like the most. For example, I add ground red pepper, as I like the sauce to be a little hot, and black ground pepper for smell. You can add spices such as coriander, cilantro, basil, saffron. It all depends on your preferences.

We mix the mass thoroughly, and now - our fresh plum sauce with vitamins is ready! From rubbing with a blender, it is still in a whipped state, you just need to let it stand for a bit so that all air bubbles come out.

You need to store this plum in the refrigerator. It is not made for the future, but just to the table, and everything is made from fresh and natural products. Plums almost certainly grow in everyone's garden, and if there is no garden, then they are inexpensive, and you do not need to buy a lot of them. It is better when the plum has a sweet and sour taste, and not completely sweet. If the plums got sour, for example, cherry plum, then you need to add a little sugar to the recipe for sweetness. You don't need to add vinegar at all.

Someone might say that the sauce needs to be boiled down for a richer taste. Maybe, I don’t argue, only part of the vitamins will be lost in this case. For longer storage, of course, the meat must be boiled and cooled.

This plum sauce is good because it is done quickly, it is very tasty, it goes well with many dishes. My family, initially skeptical about this recipe, now loves it. In general, you can simply anoint it on bread and eat it. Try it, make this quick sauce too, and I assure you, you will love it!

Anyuta wishes you bon appetit and good recipes!