2016-09-10

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

Tkemali recipe from plums for the winter

Ingredients

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

How to cook at home

Recipe Author's Notes


Recipe Author's Notes

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

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

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

Resting on Black Sea coast Caucasus, a rare tourist will not bring tkemali with him - a Georgian sweet and sour sauce that has a spicy spiciness and is ideal for any type of meat, no matter how it is cooked. Traditionally, it is made from sour plums, although other recipes for this sauce are also popular today, when sloes, gooseberries, apples and other fruits and berries are taken as the basis. However, the classic tkemali sauce is made from plums.

Plum tkemali sauce for the winter is worth preparing for several reasons. It improves appetite, saturates the body with vitamins, is low in calories, is well stored and gives meat dishes unique taste. We present for our readers 7 recipes for plum tkemali sauce, including the classic one, as well as tips for preparing the popular Caucasian seasoning.

Culinary Secrets

Any hostess can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. Just follow a few simple recommendations and try to follow the recipe. The last requirement does not apply to housewives with experience in home canning: they can show imagination by combining seasonings to their liking. Moreover, in Georgia, tkemali is prepared in different ways, there is no single recipe for this sauce, and the option that is considered classic can only be called such. However, following some rules when preparing tkemali will not prevent anyone who wants to get plum sauce identical to the original one.

  • For tkemali, it is better to choose plums of sour varieties, it is even permissible to use slightly unripe fruits.
  • It is not customary to add vinegar and oil to tkemali sauce. The spicy seasonings included in its composition, as well as long-term heat treatment, allow you to store the workpiece for a long time at home, even at room temperature. It is only important that the jars are sterilized and hermetically sealed.
  • When cooking plums, stir so that they do not burn. To do this, it is best to use a wooden spoon or spatula, although the use of stainless steel appliances is also acceptable.
  • Enameled containers are used for cooking. They can be replaced by any, with the exception of aluminum. The use of aluminum cookware is taboo because this material forms harmful substances when it comes into contact with acids.
  • An important component of tkemali is such a seasoning as marsh mint. It is often replaced with peppermint. The taste is not quite identical, but only a real gourmet who is well acquainted with Caucasian cuisine can distinguish it from the original.
  • Plums for the sauce must be crushed. To do this, they are first boiled for some time, then ground through a sieve. This allows you to get the sauce of the most fine texture. If this does not seem important to you, then the fruits can be broken with a blender or turned through a meat grinder - this will greatly simplify and speed up the process of preparing liquid seasoning.
  • In order for the plum sauce to be thick enough, it is boiled down 3-4 times. This must be taken into account when calculating the amount of products to obtain the desired volume of harvesting for the winter.

By following these guidelines, you are sure to make a sauce you can be proud of. Just keep in mind that if you make it a little, it does not even last until winter - almost everyone likes the seasoning, regardless of what kind of cuisine the eaters prefer.

Classic tkemali sauce recipe

What do you need:

  • plums (peeled) - 3 kg;
  • garlic - 2 heads;
  • fresh cilantro - 0.2 kg;
  • sugar - 0.5 cups;
  • salt - 4 tbsp. l.;
  • hops-suneli - 20 g;
  • swamp mint (can be replaced with peppermint) - 10 g;
  • hot pepper - 2 pods.

How to cook:

  1. Peel the plums, cover their tops with spoons of sugar and leave for a while in a cool place so that they let the juice flow.
  2. Put on fire, if necessary, splashing a little boiled water into a container with plums.
  3. Bring to a boil, cook for 5-10 minutes and rub through a sieve.
  4. Return to fire. Cook, stirring, until the contents of the pot are reduced by half.
  5. Add finely chopped greens, crushed garlic, pepper, chopped with a blender, salt and remaining sugar, as well as suneli hops. Continue to cook for 10-15 minutes.
  6. Arrange the sauce in sterilized glass containers of small volume, screw them with boiled lids.

After cooling classic tkemali can be put away in the pantry - the sauce stands well under normal conditions, even if the room is at room temperature.

A simple recipe for tkemali sauce

What do you need:

  • plum - 1.5 kg;
  • salt - 20 g;
  • sugar - 50 g;
  • hops-suneli - 20 g;
  • garlic - 2 heads;
  • hot pepper - 1.5-2 pods.

How to cook:

  1. Grind the peeled plum with a blender.
  2. Mix with salt and sugar, put on fire and boil down two to three times.
  3. Grind garlic with a blender along with pepper. If you want the seasoning to be less pungent, first remove the seeds from the pepper.
  4. Add the garlic-pepper mixture to the sauce, along with the dry seasoning.
  5. After boiling the sauce for another 6-7 minutes, remove it from the heat and pour into sterilized containers.

This sauce, like the classic one, also does not require special storage conditions. It turns out less tender, but more spicy and not as salty as boiled traditional technology. But to prepare such a seasoning is not difficult even for a novice hostess. Besides, it won't take long. We can say that according to the above recipe, the seasoning is prepared in haste.

Yellow plum tkemali

What do you need:

  • plum (peeled) - 1 kg;
  • sugar - 20-40 g (depending on how sweet your plum is);
  • salt - 30 g;
  • garlic - 1 head;
  • hot pepper - 1 pod;
  • fresh cilantro - 50 g;
  • fresh dill - 50 g;
  • ground coriander - 10 g.

How to cook:

  1. Turn the plum into a puree in any way convenient for you.
  2. Crush the garlic with a press.
  3. Chop the pepper as finely as possible.
  4. Finely chop the greens with a knife.
  5. Pour salt and sugar into the plum puree, boil it to the desired density.
  6. Cool down. Add greens, pepper, garlic and coriander.
  7. Bring to a boil, boil for 2-3 minutes.
  8. Divide into jars (sterilized, of course), screw them tightly.

You can store the sauce from yellow plums in the conditions in which it is convenient for you - the seasoning is not capricious, it lasts all winter even at 23-24 degrees.

Plum tkemali with pomegranate juice

What do you need:

  • plum - 2 kg;
  • sugar - 60-80 g;
  • salt - to your taste;
  • coriander, hops-suneli - to taste;
  • garlic - 1 head;
  • pomegranate juice (natural) - 100 ml.

How to cook:

  1. 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 literally 5 minutes.

After distributing the sauce into jars, cork them and, after cooling, put them away for the winter. You can store in a regular pantry.

Plum and tomato tkemali

What do you need:

  • plum - 1 kg;
  • tomatoes - 1.5 kg;
  • Bell pepper- 0.75 kg;
  • onions - 0.5 kg;
  • sour apples - 0.5 kg;
  • hot pepper - 1 pc.;
  • salt, granulated sugar, fresh herbs - to taste.

How to cook:

  1. Pour boiling water over the tomatoes, remove the skin from them, break the pulp with a blender.
  2. Pour plums with a small amount of water, boil for 5 minutes, wipe through a sieve.
  3. Peel apples, grate.
  4. Grind the onion with a grater or blender.
  5. Do the same with sweet and hot peppers, after removing the seeds from the vegetables.
  6. Mix all the ingredients, boil the sauce to the desired consistency.
  7. Arrange in sterilized jars, roll up.

Strictly speaking, tkemali sauce prepared according to this recipe can only be called a stretch, but its taste will definitely not disappoint you.

Tkemali without cooking

What do you need:

  • plum (already pitted) - 1.2 kg;
  • hot pepper - 2-4 pods;
  • garlic - 1 head;
  • basil - 50 g;
  • cilantro - 50 g;
  • peppermint - 25 g;
  • salt - 20 g;
  • sugar - 20 g.

How to cook:

  1. Put the peeled plums, garlic and pepper into a blender bowl and chop.
  2. Grind the greens in the same way.
  3. Mix everything by adding salt and sugar. For reliability, use a mixer or blender.
  4. Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).

As soon as the sauce is ready, it must be put in the refrigerator - only in this case it will stand all winter without spoiling. After all, it is cooked without cooking. But this method of preparing tkemali allows you to save the maximum of useful substances contained in its constituent components.

Tkemali sauce with walnuts

What do you need:

  • tkemali sauce (made according to any of the above recipes) - 1 l;
  • nuclei walnuts- cup;
  • garlic - 1 head;
  • hot pepper - 1 pod;
  • fresh herbs - 1 bunch.

How to cook:

  1. Finely chop the garlic, pepper and herbs.
  2. Grind the nuts in a mortar.
  3. Dilute the peanut butter with the sauce.
  4. Add garlic, pepper and herbs.
  5. Stir with a blender.

This sauce can be eaten immediately or left for the winter. Keep it in the refrigerator no matter how soon you intend to eat it.

Tkemali sauce is a classic seasoning for meat. It is equally pleasant to eat at any time of the year, but especially in winter, when there are much fewer fresh fruits on the table. Those who are not indifferent to classical Georgian cuisine will especially like this seasoning.

Georgian cuisine has gained immense popularity all over the world, in almost every city you can find a restaurant with dishes from Georgia. The secret of success lies in the incredible taste that makes you experience real pleasure. One of the features of Georgian cuisine is the presence huge amount a variety of seasonings. Tkemali sauce, which can be prepared at home, can help to give a refined taste to the dish.

What is tkemali sauce made from?

The original product is made from tkemali plums, which are common in Georgia, but it is not always possible to purchase them in other countries. It may seem that because of this factor, it will not work to cook it at home. We will give a recipe that will show that other sour plum tkemali is also suitable for cooking. The finished sauce will be different from the original product, but it can also make a strong impression.

It is better to cook in strict accordance with the recipe so that the result meets expectations. To prepare tkemali for the winter, you will need the following ingredients:

  • sour plums - 1 kg;
  • garlic - 3 cloves;
  • hot pepper - half a pod;
  • dried coriander - half a teaspoon;
  • dried basil - 1 teaspoon;
  • salt - 1 tablespoon;
  • cilantro - 1 bunch;
  • table vinegar - 1 tablespoon.

The Vengerka plum variety becomes optimal for tkemali sauce for the winter at home, however, when buying in a supermarket, we have no way to accurately determine the cultivar of the fruit. In this case, you can simply choose those plums whose blue color has the most saturation. If it is possible to buy plums of a particular suitable variety need to do it.

Preparatory process

The first step is to divide the plums into halves, removing the seeds from them. Next, you need to take a pan, fill it with water, and then lower the fruits there. All this should stand for a while, the signal to continue cooking will be the appearance of juice.

An important clarification: the composition indicates 1 kg of plums, this weight should be obtained after cleaning.

Next, you need to put the pan on the stove to cook the plums for 20 minutes. During this time, the fruits lowered into the water will become soft, this is important for further actions. For cooking, medium heat is enough, then the temperature will acquire the optimal value. Then you need to do the following:

  1. throw hot plums into a colander to get rid of excess juice;
  2. make mashed fruits, it is recommended to use a blender for this operation;
  3. chop the garlic, add to the previously prepared mashed potatoes;
  4. add hot pepper (about 20 g).

As a result, mixing everything should become a homogeneous mass, it acquires great importance for making tkemali sauce. Lumps can spoil the taste, and the use of the sauce itself will not be as convenient as it should be. If you were able to achieve an even distribution of the ingredients in this mixture, you can proceed to further steps.

sauce preparation

The recipe for tkemali sauce at home does not contain any difficulties, anyone with minimal culinary skills can cook it. The combination of ease of preparation and bright taste make tkemali so popular for self-cooking at home. In many cases, the quality of the sauce is better than the finished product, which can be purchased at the store.

To make tkemali sauce, the following steps are required:

  1. boil the puree (cook for another 5 minutes after the start of boiling);
  2. add salt first, then sugar;
  3. add seasonings (half a teaspoon of coriander and a spoonful of basil);
  4. boil for 10 minutes, then add vinegar and cook for another 5 minutes.

Tkemali sauce can burn easily, so it should be constantly stirred during cooking.

We put the prepared sauce in jars for storage for the winter, it is recommended to store tkemali in a dark, cool place. The recipe itself cannot be called universal, the seasonings added may vary. Give the sauce special taste properties saffron, suneli hops, dill and other herbs can help.

Varieties of recipes

Not always available necessary ingredients, buying tkemali plums is especially difficult, but sometimes ordinary sour plums also disappear from store shelves. Then come to the rescue alternative recipes, which will help to prepare the sauce from other ingredients, great taste qualities persist, even if they depend on the products used.

To replace sour cherries of blue color can be used:

  • dried prunes (it is worth noting that smoked will not work);
  • blackthorn berries;
  • green gooseberry.

Each option has its own characteristics. If you decide to make green gooseberry tkemali sauce, you should avoid adding vinegar, as this will negatively affect the taste. Replacing traditional cherries with other products also has a bad effect on the shelf life, so it’s worth pouring a couple of spoons into each jar after harvesting vegetable oil.

Using tkemali sauce

Spicy seasoning is suitable for many dishes, it has long been used with dishes not only Georgian, but also other national cuisines. First of all, tkemali sauce is used with fish and meat. Do not be afraid to experiment, sometimes people find the most unexpected ways to use a traditional seasoning. So not too popular dishes get a second life thanks to the acquisition of a new taste.

If vegetable oil was used to extend the shelf life, then before serving the tkemali sauce on the table, it must be drained in advance. It is also worth considering the ingredients used, the blackthorn product will have a more tart taste, which will affect the combination with dishes. Some housewives prepare tkemali sauce from several varieties of fruits at once, so that seasoning is available for any occasion.