Plum appetizer for the winter tkemali. Yellow plum tkemali

Plum tkemali sauce - a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well, now we don’t live in poverty with plums either, so we can easily afford to cook a few jars. Moreover, our skilled housewives have adapted to replace plums with apples or red currants, immature gooseberries.

Recipes:

They eat it with meat, fish, poultry and side dishes - potatoes and pasta. The classic recipes are based on plum tkemali, garlic and herbs. In real tkemali, pennyroyal is still used, but where can we get it? Let's use hand tools.

You can eat tkemali as much as you like, nothing superfluous will be deposited on the sides, since there are no fats and oils, the sauce is low-calorie, but it is rich in pectin, which helps digest proteins, which is why it is good for meat and poultry, and of course tasty too.

I explain for those who do not know much about plums - tkemali, this is cherry plum, as it is called in Georgia, and its smart name is splayed plum. Prunes are just dried plums and nothing else... and that small plum, dark blue in color, which our hostesses call prunes in the markets, is a domestic plum, just small varieties, grows like a wild game in many southern regions.

Well, we joked and that's enough, it's time to get down to business!

For the case, you will need a pan with a thick bottom, preferably stainless steel, a sharp knife, a wooden spoon with a long handle for stirring, a sieve or a blender, and what else can be on the little things ....

We sterilize the jars in advance, wash them thoroughly with baking soda, rinse under running water and in the oven, fry for half an hour at a temperature of 120-140 degrees.

Let's start with the simplest classic recipe, which serves as the basis for any tkemali sauce, and gradually we will complicate and diversify the taste.

Plum tkemali - a classic recipe for the winter step by step

If anyone can find swamp mint called "ombalo", then, of course, we put it in. And those who do not have "ombalo" - do not worry! We put the usual pepper and the taste will be the same, maybe a gourmet will distinguish, but gourmets are rarely at our tables!

What you need for a spicy sauce:

• cherry plum or sour plum, in our markets it is usually red, two kilos;
• salt half a tablespoon;
• sugar two tablespoons with top;
• a bunch of dill and cilantro;
• two chili peppers;
• a head of garlic;
• on a teaspoon with the top, just how much you scoop up, hops-suneli and coriander.

How to make plum tkemali sauce at home:

1. Rinse the plum well and put in a saucepan. Add half a glass of water and boil for fifteen minutes over medium heat. Cool down.
2. Rub on a sieve to remove the bones.
3. The resulting puree is again placed in a saucepan and put on slow heating.
4. After boiling, add sugar, salt and dry spices.
5. Wash the chili, dry it on a towel and remove the seeds with the leg.
6. My greens and garlic, clean and chop together with chili in a food processor.
7. We spread the green mass in the plum puree boiling slowly, mix well and simmer over low heat for another 15-50 minutes.
8. Remove from heat, transfer to dry sterile jars and roll up.
9. Cool upside down, store in the cellar.

Bon appetit in winter!

Classic plum tkemali in a slow cooker - lick your fingers

The same sauce can be made in a slow cooker, this is a good thing, you don’t need to stand over it and stir, there is time to sit on social networks, when she will call herself ready! Let's make it from unripe prunes, the bones get into the lungs from it, and there will be sourness. And instead of mint, add a few sprigs of purple basil, it will also turn out great.

And we will get a recipe for very busy housewives who have absolutely no time, but want to pamper their family.

• a small blue plum, the bones are perfectly removed from it without cooking, two kilos;
• salt half a table. false;
• sugar one table. false;
• dill, cilantro and parsley in a small bunch;
• ground coriander and black pepper for half a teaspoon. false;
• head of garlic.

Cooking:

1. We clean everything, wash it and dry it on a towel, take out the seed chamber from the chili pepper, and the seeds from the plums.
2. We chop the plums in a food processor into dust, put them in a multicooker bowl and set the Frying or Baking mode for twenty minutes.
3. At this time, we skip all the other components in the combine - herbs, peppers, garlic, along with sugar, salt and dry spices.
4. When the multicooker signals the end of the process, add the green mass to the bowl to the plums, mix well and turn on the Quenching mode for another half an hour.
5. When ready, immediately lay out in dry sterile jars and twist.
6. Turn over and set to cool, then lower into the cellar.

Quick and easy, very tasty!

This recipe can be said for frank lazy people. But it turns out tasty and fragrant!

I’ll warn you right away - salt is not needed, there is plenty of it in good adjika, but it’s worth tasting the finished dish if you need to add salt!

• sour plums, ideally two kilos of yellow cherry plum;
• a glass with a top of sugar;
• 5 heads of garlic;
• a glass of adjika.

Recipe:

1. Wash plums and dry on a towel.
2. Put in a saucepan, add half a glass of water and bring to a boil over medium heat, simmer for 10 minutes.
3. While the plums are cooling, peel, wash and finely chop the garlic, you can chop in a food processor.
4. We roll the plums on a sieve or colander from a fine metal mesh from the seeds.
5. Put the plum puree in a saucepan and bring to a boil over low heat.
6. Add sugar, garlic and adjika, knead and cook for five minutes.
7. Remove from heat and lay out in dry sterile jars, roll up.
8. Turn over and let cool. We put it in the cellar.

Quick and very simple, the taste is great, with meat grilled on coals, it will go with a bang!

Useful and original blanks for the winter on my website:

1. Homemade delicious tomato ketchup

How to make the most delicious tkemali sauce for the winter - a simple blue plum recipe at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the seeds are removed easily and freely. They are also called Hungarian. The sauce will turn out spicy, for an amateur.

• plums small dark blue two kilos;
• a head of garlic;
• a pod of hot chili pepper;
• dried ground coriander tsp;
• dried ground basil two tsp;
• three tbsp sugar l.;
• salt st. l.;
• acetic acid tsp;
• cilantro optional.

Cooking:

1. Wash and dry the plums on a towel. We take out the bones from them - we make a circular cross-section, divide into two halves and take out the bone.
2. We clean and wash the pepper, garlic and cilantro. We take out the core from the pepper.
3. We pass everything through a meat grinder or pass through a food processor.
4. Put the resulting puree in a separate pan and put on slow heating.
5. Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
6. Boil for five minutes and pour into dry sterile jars.
7. Roll up and cool upside down. We keep it in the cellar.

A very easy sauce to make. Bon appetit!

Bulgarian pepper will give the sauce a zest and a unique taste. We will cook from Hungarian, but whoever has a yellow cherry plum may well use this recipe!

Ingredients:

• a kilo of blue small plums;
• bell pepper 5 pieces;
• two heads of garlic;
• chili pepper 2 pieces;
• a tablespoon of salt
• two tablespoons of sugar
• ground spices, if desired, in a teaspoon (hops-suneli, coriander, a mixture of peppers).

Cooking process:

1. We wash and clean vegetables and fruits. We take out the seeds from the plums, remove the seed chamber from the peppers.
2. We pass everything through a meat grinder or chop in a food processor to a puree state.
3. Put the puree in a saucepan and put on a slow fire.
4. After boiling, we introduce sugar, salt, spices and boil for 20-30 minutes.
5. We lay out in dry sterile jars and roll up.
6. Cool upside down and store in the cellar.

Very spicy and peculiar to taste sauce, perfect for fish!

Georgian tkemali sauce from yellow plum (cherry plum) - a classic recipe for the winter

A classic is a classic and that says it all! Simple and unpretentious.

• yellow cherry plum five kilos;
• a couple of heads of garlic;
• two tablespoons of salt;
• two tablespoons of suneli hops;
• half a glass of sugar;
• chili pepper.

Cooking:

1. We clean and wash fruits and vegetables, take out the seeds from the pepper, and the seeds from the plums.
2. Grind in a meat grinder or food processor, put in a saucepan and put on slow heating.
3. Cook for ten minutes, add sugar, salt and spices and boil for another five minutes.
4. Remove from heat and pour into clean sterile jars.
5. We keep it in the cellar.

A traditional recipe, the taste is pleasant and classic, bon appetit!

Sauce that Meat Turns into a Song - Video recipe from a smart hostess

Products for the recipe:

• cherry plum (or plum fruits) - fresh and ripe necessarily - two and a half kilograms;
• two or three cloves of garlic;
• salt (without a slide) - one table. spoon;
• a good bunch of fresh cilantro, or if there is dry, then a couple of spoons;
• ombalo (mint) - 1 table. l.;
• ground coriander and coriander grains - half st. l.;
• ucho suneli - one tsp;
• ground black pepper;
• to taste a mixture of peppers.

As you can see, you can really turn a meat dish into a song when it sparkles with completely different notes of taste.

You should also see other wonderful recipes for blanks and bright dishes:

1. Pitted cherry jam for the winter: 6 recipes for thick cherry jam with whole berries
2. The best apple pie recipe
3. dill, mint, basil, cilantro in a small bunch.

Cooking:

1. My cherry plum and apples, cut the apples into slices and everything in a saucepan, pour a glass of water. Heat over low heat until boiling. Boil ten minutes.
2. Cool and rub through a sieve.
3. Put the fruit puree in a saucepan and bring to a boil.
4. We add greens chopped in a food processor with garlic and pepper, salt, sugar and boil for ten minutes.
5. Fill in sterile and dry jars, roll up and put in the cellar.

A real classic Tkemali recipe for meat is very tasty from a Georgian chef

There are many restaurants with oriental cuisine, namely with Georgian cuisine, but unfortunately not every restaurant can boast of real Georgian dishes.

This video will consider the traditional recipe for the original sauce, without further ado and additives - watch, cook and enjoy the exquisite taste:

How to cook tkemali sauce at home for the winter: secrets and tips

There are no special secrets here, except for one thing - the most delicious tkemali is obtained from yellow cherry plum, it has an indescribable taste and aroma!

And the advice is also the same - stir the sauce constantly while cooking, otherwise it may burn!

Try to make such an incredibly tasty and varied sauce! Here you will see how familiar and daily prepared dishes will sparkle with you. And households, guests and acquaintances will not only be delighted - they will inspire you to new culinary masterpieces.

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.

As Mikhail Zhvanetsky said: "Let's argue about the taste of oysters and coconuts with those who ate them, to the point of hoarseness, to the point of a fight." This statement fully refers to the attempts of foreigners to cook a "real" national dish of any cuisine: Bulgarian, Italian, French or Georgian. National cuisine is not only a list of ingredients mixed in a certain sequence and cooked at a temperature of 100°C. These are smells, plants that have absorbed the juices of their land, dishes, hands, songs.

Georgian cuisine is not the most intricate in the world, but it has one feature - seasonings. A Georgian can make himself a dinner of lavash, a piece of cheese, herbs and wine, and it will be a meal worthy of a king. At the same time, greenery in it plays a far from passing role. It is added to all, without exception, unsweetened dishes, fresh or dried. Georgian cuisine is also rich in sauces: satsivi, satsebeli, tklapi, bazhi, tkemali.

It is about the latter - tkemali sauce - that will be discussed. The name was given to it by the eponymous variety of sour plums that grow exclusively on Georgian soil. In our area, where tkemali plums do not grow on principle, they use cherry plum (ripe or unripe), any sour plums, blackthorn, and sometimes gooseberries and even red currants, but this already looks like a gesture of desperation. Whatever tkemali is made of, the main thing is that it be sour. Sweet plum sauce is more of a jam, even if flavored with pepper and garlic. Although cooking has seen not such combinations.

There are many recipes for tkemali for the winter, but they are mainly divided into two categories: classic red and green tkemali. The best part is that you can make this spicy sauce at home.

Recipe for classic Georgian red plum sauce

1. Rinse the plums, place in a saucepan, fill with water to the level of the fruit. Bring to a boil over medium heat.

   Remove from stove, wait until it cools to room temperature. Remove the slotted spoon and transfer the plums to a colander or sieve. Wipe with a wooden spoon, discard the remaining bones, collect the skins in gauze and squeeze the juice out of them into the grated pulp. If there is no ardent desire to mess with the sieve, you can simply get the plums out of the water, remove the seeds, remove the skins and grind in a meat grinder or blender.

2. Rinse fresh cilantro thoroughly so that the sand does not crunch on the teeth (brrrrr ...).

   Cut as small as possible or pass through a meat grinder / blender, add to the plums.

3. Peel the garlic, crush in a garlic press (garlic press in the world) with salt.
4. The issue with the amount of hot pepper added, everyone decides for himself, as the taste of the color, as they say. If you do not like spicy food, you can not add pepper at all, garlic is enough. When you want “something spicy”, you can chop 1/3 of the pod, mix with the total mass and try. If it doesn't seem enough, add a little more pepper, but don't get too carried away, because it's still a plum sauce, not a pepper sauce.

   Leave the garlic and salt in a separate bowl for now.

5. Pour plum puree with chopped herbs into a saucepan. If the resulting mass seems too thick, add a little decoction of plums, and then put on medium heat. We arm ourselves with a spoon and constantly stir the future sauce.
6. After it warms up well, add garlic with salt, black pepper, sugar, suneli hops, coriander, saffron. Georgian housewives still certainly add ombalo - flea or swamp mint, which again grows exclusively in the homeland of Shota Rustaveli.

   What should we sinners do in our middle lane? You can simply ignore this ingredient, as, by the way, most do, or take our native peppermint or lemon balm. Suitable for both fresh and dried herbs.

7. Cook for another 20-30 minutes. Remove from the stove, pour into sterilized (steamed, in the oven) jars, top up with vegetable oil and roll up the lids. Cans can be replaced with bottles. Ready tkemali sauce is best stored in the cold. Don't forget to drain the oil before use.

Also, red tkemali can be prepared from blackthorn - shrub plum with a tart, astringent taste. It turns out also very tasty, only the color is much darker, more blue than red.

And here is the recipe for tkemali from blackthorn and plums:

Green (young) tkemali from cherry plum at home

Young tkemali is made from unripe, green cherry plum. There is exactly the same complexity in it as in red tkemali - that is, there is none at all. True, it can be a difficult task for a city person to find the unripe fruits of any plant, and everyone gets out of this situation in his own way, for example, he goes to a neighboring village, or negotiates with his grandmother in the market. In general, we will proceed from the fact that you still have green cherry plum. The composition is the same as in red tkemali, but with one difference: green cherry plums are taken instead of plums, and more fresh herbs are added.

1. Boil green cherry plum until tender. It is not difficult to determine this moment - the fruits will crack, but do not spread.
2. Transfer to a colander or strainer and let cool.
3. Rub the cherry plum with a spoon so that only the bones and skins remain.
4. Greens cut, grind in a meat grinder or blender.
5. Soak the garlic in water to make it easier to peel.
6. Also grind, add pepper and salt to the mixture.
7. Put the cherry plum puree over medium heat and bring to a boil, then add the garlic-herb mixture.
8. To make the sauce not too thick, you can add hot boiled water. After boiling, cook over medium heat for about an hour.
9. After an hour, you can taste the sauce for saltiness-sweetness-spiciness. In order to feel the taste of the finished dish, pour a spoonful of sauce on a saucer and cool (you can put it in the freezer for a few minutes).

   If something is added (salt, sugar, pepper), you need to boil for another 10 minutes.

10. While the sauce is cooking, you need to prepare the bottles. Everyone knows the classic methods of sterilization - boil, hold over steam, ignite in the oven. And here is another, unusual, but effective option for processing bottles before canning.
11. Bottles are washed with soda, caps are sterilized in boiling water for 15-20 minutes. Boiling sauce is poured into the bottle to the middle or slightly higher, then poured back into the pan, and this must be done so that the tkemals cover all the inner surfaces of the bottle, for which it needs to be slightly scrolled. Let the sauce boil well again and pour with a ladle into the containers to the very top, so that it splashes out, and immediately tighten the lids. In this form, tkemali does not need to add oil, and can be stored even at room temperature.

And here is a video version of a similar recipe for making green tkemali

And this is how green tkemali is prepared in Georgia - video

Tkemali sauce is perfect for meat, fish, pasta, rice dishes. In addition to being tasty, it is also healthy, because the sour seasoning makes it easier to digest heavy foods.

Video: how to cook plum sauce using a slow cooker and a blender

How to cook tkemali from berries (currant, gooseberry, dogwood)

If it happens that there is meat, but no plums, and you really want to season it with something sour, tkemali can be made from red currants, gooseberries and even dogwood.

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.

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.

Cherry plum classic tkemali

Depending on which type of plum is chosen, this will turn out to be the color and taste of the finished dish. For the classic plum tkemali sauce recipe, you need to prepare about 1 kilogram of cherry plum with seeds to get a nice yellow color. Additional components will be 1 head of garlic and 1 red hot pepper. Spices will be 1 teaspoon full of coriander peas and 1 teaspoon of Imeretian saffron. As greens, you should take half a bunch of dill, cilantro and mint (you can use dry greens). Fill the sauce with 2 teaspoons of salt and 3 teaspoons of sugar. 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:

The classic recipe may still include chopped walnuts as ingredients, but they are rarely used in the sauce.

Plum tkemali

You can get a brightly rich, mouth-watering sauce for meat by preparing it from a blue plum variety (for example,), which 1 kilogram will go to the dish. For a Georgian plum tkemali recipe for the winter, you will also need 5 pieces of sweet red (for a rich color) pepper, 1 hot pepper, 2 medium-sized heads of garlic, 0.5 teaspoons of ground black pepper, 1 large spoon of salt and 2 of the same spoons of sugar.

Cooking:

Plum tkemali with tomatoes

The recipe for spicy plum tkemali with tomatoes will help you step by step to realize your dream of an unusual taste sauce. A sweet and sour dish will hold 2 kilograms of plums and ripe ones. Fill the preservation with taste 300 g of onion, 1 pc. red pepper, 100 g celery root, a bunch of basil and parsley. Spices that add flavor are cloves, cinnamon, mustard powder, ground black pepper - all 1 teaspoon each. Preservation of plum tkemali sauce will be provided by 100 g of vinegar, and 200 g of sugar and 1 large spoonful of salt will make the taste spicy.

Cooking:

Thanks to the classic plum tkemali sauce recipe, you can cook it at home without much effort. Garden tree fruits plus a few spices and an excellent addition to meat dishes are ready on your table.

Residents of sunny Georgia believe that the use of tkemali is one of the reasons for the longevity of the elders living in the mountains! 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.

The inhabitants of Georgia do not have lunch without tkemali sauce. This is understandable: it helps to digest the heavy, fatty food of the inhabitants of the mountains. It is served with all savory dishes: meat, fish, potatoes and other vegetables, cereals, pasta (this is already a “Slavic” know-how), in Russia it is consumed with egg dishes and casseroles. Tkemali is used in soups such as kharcho, pizza and sandwiches.

There are more than 100 varieties of this sauce in total. It is prepared on the basis of plums of different varieties, so it comes in green, yellow and red. Taste qualities vary from sweet and sour to tart. The classic recipe has tkemali plums, garlic and herbs. Tkemali is a wild, sour variety found only in the Caucasus and the Balkans. In Georgia, tkemali grows in almost every yard. We can replace it with any unsweetened varieties.

Tkemali sauce from blue plums at home for the winter

All types of sour plums are suitable for tkemali: green, yellow, red. Today we will prepare tkemali sauce from blue plums for the winter, because it is not difficult to cook it at home. The main thing is to be patient and stir the mass often during cooking.

Prepare:

• Plum - 2 300 g;
• Water - 1/2 cup;
• Salt - 1 tablespoon;
• Sugar - 200 g;
• Greens: cilantro and basil - in a bunch;
• Hot pepper - 1 pod;
• Garlic - 2 heads.

In about an hour and a half, you will make about a liter of sauce. The plum boils down quite strongly.

Wash fruits and put in a bowl. You need to pour half a glass of water and cook on low heat under the lid until soft. We stir! As soon as the fruit begins to fall apart, turn off the fire.

Then we filter the plums through a sieve or colander (the liquid can be used later in compote). We thoroughly wipe the mass 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 an hour.

Now you need to clean and finely chop the greens, garlic, hot peppers. You can use a meat grinder or a blender, then 2 tablespoons of plum broth should be added to the mass.

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.

How to make plum tkemali sauce at home: a simple recipe for beginners

To prepare tkemali sauce, the hostess needs to spend quite a lot of time in the kitchen, on average from 50 minutes to 2.5 hours. It is not always possible to find time for blanks. A huge variety of sauces allows us to find the simplest and fastest recipes. After all, tkemali seasoning is so exquisite and fragrant that it is definitely worth cooking.

Knowing a simple recipe on how to make plum tkemali sauce at home, you won’t have to rack your brains on how to diversify bored pasta or fried potatoes, because this sauce is suitable for almost all savory dishes.

The first option is the easiest

One of the simple recipes is red or green-yellow tkemali in a slow cooker. We take:

• Plums (red or blue, sour, unripe) 0.5 kg;
• Fresh greens (cilantro, basil) 0.5 bunch each;
• Hot pepper 0.5 tsp;
• Garlic 3-4 cloves;
• Coriander (seeds) 0.5 tsp;
• Salt to taste;
• Vegetable oil

My plums, put in a multicooker bowl, fill with water so that it slightly covers them. We set the "Soup" or "Steaming" mode for 10 minutes. If the skin bursts, turn it off. We filter the mass through a sieve (leave the liquid) and wipe.

Using a blender, grind all the remaining ingredients, combine with mashed potatoes, mix. If the sauce is thick, add the drained liquid. We turn on the slow cooker to the "Soup" or "Steam" mode and boil for 2-3 minutes. We lay out in jars, add vegetable oil to the top, twist.

The second recipe is jam sauce!

Another easy way. You can turn ordinary plum jam into tkemali sauce. Let's cook:

• Plum jam 0.5 l;
• Greens (cilantro) bunch;
• Garlic 8 cloves;
• Apple cider vinegar 50 g;
• Hot pepper 1 pc.;
• Salt 0.5 tsp

Grind greens, pepper, peeled garlic and jam with a blender. Salt. Seasoning is ready. Can be served at the table.

Tkemali with nuts

And a variant of tkemali with nuts is also possible. We will need:

• Plum blue 4 kg;
• Walnuts 1 handful;
• cilantro, dill, basil in a bunch;
• Garlic 3 heads;
• Hot pepper 4 pcs.;
• Ground coriander and salt to taste.

Wash the cream, remove the pits and cook for 25-30 minutes. Strain and rub through a sieve. Grind the remaining components with a blender, combine with mashed potatoes and cook until thick. Pour into sterilized jars and roll up.

All the tricks of a good sauce on the shelves

Aromatic herbs and spices are added depending on the type of plum. Green plum is combined with fresh and dried herbs. Dry seasonings are better suited to red. And for yellow cherry plum you need to take fresh herbs.

Spicy lovers focus on hot peppers and garlic. But if you like a softer, more delicate taste, then you need to use more herbs. The peculiarity of tkemali is the use of ombalo spice. This is pennyroyal, it gives a spicy taste and is a natural preservative. We don't grow it. Mistresses replace it with lemon balm, thyme. From herbs, hops-suneli, dill, cilantro, coriander are also used.

There are modifications of tkemali seasoning. Instead of plums, they use other sour fruits: apricots, cherries, red currants, quince, dogwood, grapes, gooseberries, etc. In addition, fruits, berries and vegetables (peppers, eggplant, tomatoes), as well as nuts are perfectly combined in the sauce.

There is a nuance in the quantitative composition of recipes. Georgian chefs determine the ratio of ingredients "by eye" and "on the tongue". They don't use exact numbers. Therefore, during cooking, you often have to try the dish and independently determine what is missing for the ideal.

Execution operations

1. Begin cooking with the preparation of plums. It must be remembered that their volume during cooking decreases by 4 times. For example, to prepare 500 ml of sauce, you need to take 2 kg of plums.
2. A few words about dishes. It is recommended to use a pan with thick walls or a cauldron. Use a wooden spoon for mixing. And for wiping fruit - a sieve or colander, it is also convenient to use a silicone spatula.
3. Plums are washed, poured with water and boiled over low heat until they begin to burst and boil soft. Then they are taken out on a sieve or colander and rubbed. You can use a silicone spatula. A decoction of plums is not poured out. In some recipes, pits are removed from still raw plums, then boiled plums can be chopped with a blender. Boil another 5-7 minutes.
4. Next prepare the greens. It is washed and finely cut or ground with a blender. In the latter case, you need to add a little water or decoction. Greens and fruit puree are combined, the rest of the spices, salt are added and put on fire again. Cook for 7-10 minutes over low heat due to the large amount of splashes. In this case, it is necessary to stir constantly. For sampling, the sauce must be cooled down. If the dish is sour, add some sugar.
5. When tkemali is ready, it is poured into prepared jars. It is better to take jars of a small volume so that the sauce does not deteriorate. They need to be thoroughly sterilized. Wash dishes preferably with soda. You can dry it by laying it in a cold oven on a wire rack with the bottoms up. After heating the oven to 150 degrees, wait 15 minutes and take it out on a clean towel. Another option for sterilizing jars is a water bath. Steam sterilization is also suitable. Place the lids in boiling water and boil for 3 minutes. before rolling.
6. The plum contains a lot of citric acid - a natural preservative. If the sauce has been heat-treated, packaged in dry jars and hermetically sealed, then it is well stored.
7. For better storage, sunflower oil is often topped up in jars as a buffer before rolling. It is drained before use.
8. Sometimes vinegar is poured on top of each jar. But this is optional. After preservation, the jars can be turned upside down and wrapped in something warm. There is an option to freeze tkemali packaged in bowls in the freezer.
9. After opening the dishes with the sauce, you can add fresh herbs, nuts to it, add the broth. Store an open jar in the refrigerator for up to 3 weeks.

Any chef in the Caucasus knows: the main thing in making tkemali sauce is to do everything with love!