Plum tkemali is a versatile aromatic sauce. How to cook tkemali from plums: classic and original. Plum tkemali sauce: a recipe for the winter

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 homemade plum, just small varieties, in many southern regions grows like a wild animal.

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:

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.
Rub on a sieve to remove the bones.
The resulting puree is again placed in a saucepan and put on slow heating.
After boiling, add sugar, salt and dry spices.
Wash the chili, dry it on a towel and remove the seeds with the leg.
My greens and garlic, clean and chop together with chili in a food processor.
We spread the green mass in the plum puree boiling slowly, mix well and simmer over low heat for another 15-50 minutes.
Remove from heat, transfer to dry sterile jars and roll up.
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:

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.
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.
At this time, we skip all the other components in the combine - herbs, peppers, garlic, along with sugar, salt and dry spices.
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.
When ready, immediately lay out in dry sterile jars and twist.
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 a try ready meal to taste, if you need to 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:

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

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:

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.
We clean and wash the pepper, garlic and cilantro. We take out the core from the pepper.
We pass everything through a meat grinder or pass through a food processor.
Put the resulting puree in a separate pan and put on slow heating.
Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
Boil for five minutes and pour into dry sterile jars.
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:

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

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

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

Cooking:

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.
Cool and rub through a sieve.
Put the fruit puree in a saucepan and bring to a boil.
We add greens chopped in a food processor with garlic and pepper, salt, sugar and boil for ten minutes.
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 cover traditional recipe original sauce, without unnecessary words 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.

Tkemali is a traditional Georgian sauce based on sour plums and aromatic herbs. It goes best with meat. But tkemali sauce is also eaten with fish dishes and some side dishes. A sour plum note will add the necessary piquancy to any dish, and fragrant spices will give the products a special fresh flavor. If you are close to Caucasian gastronomic traditions, choose your perfect tkemali recipe.

Medium difficulty

Cooking Georgian tkemali sauce is another task. It's not so much about technology, but about the selection of ingredients. The sour plum variety of the same name is distributed mainly in Georgia and in some regions of Bulgaria. Another key component of the sauce is ombalo or pennyroyal spice, which is very difficult to obtain outside of the Caucasus. But for resourceful housewives, replacing components without losing taste is not a problem.

Tkemali recipe: 10 options

Both chefs and housewives consider it their duty to make their own adjustments to the sauce recipe. From hundreds of dish options, you can choose the ten most successful.

From cherry plum to meat

Peculiarities. The optimal replacement for the sour plum Tkemali is cherry plum. In terms of texture and acid content, these fruits are very similar, and therefore only a professional chef or a native Caucasian will notice the substitution. The recipe for homemade yellow cherry plum tkemali sauce will appeal to lovers of spicy meat dishes.

You will need:

1 kg of yellow cherry plum;
a third of a glass of water;
a head of garlic;
a bunch of dried dill;
two teaspoons of coriander;
the same amount of dried mint;
salt and red pepper at your discretion.

Cooking

Pour the pitted fruits with a given amount of water and heat for half an hour.
Strain. Do not pour out the liquid, it will still come in handy during the cooking process.
Pass the fruits through a sieve to make a smooth puree.
Heat the puree, gradually adding the previously drained liquid.
When the mixture becomes thick, like sour cream, add spices and salt.
Until fully cooked, the sauce needs to be cooked for another five minutes.

You can give the dish new flavors by replacing the water in the recipe with half a glass of pomegranate juice. Tkemali will acquire a barely noticeable astringency and sweetness.

With peppers for the winter

Peculiarities. Summer is the time to make homemade preparations, the aroma of which can be enjoyed all winter. The recipe for tkemali sauce at home can be somewhat transformed by adding juicy pepper to it. The last component significantly expands the scope of the sauce. The additive is suitable not only for meat, but also for vegetable side dishes. According to a similar recipe, you can make sloe sauce instead of plums.

You will need:

1 kg of eel;
five sweet peppers;
hot peppers;
two heads of garlic;
two tablespoons of sugar;
salt, pepper at your discretion.

Cooking

Remove the bones from the eel, clean the pepper from the seeds.
Grind plums, peppers, garlic in a meat grinder. Put sugar and spices into the mixture.
Heat the workpiece until boiling, and then another quarter of an hour.
Distribute the finished product among the banks.

In order for the sauce to stand all winter, pay attention to the preparation of the container. Banks need to be washed with soda and sterilized in a kettle or calcined in the oven. Be sure to boil the lids.

Russian style with nuts

Peculiarities. In the course of adaptation to Russian culinary traditions, the classic plum tkemali recipe was somewhat modified. Walnut gave the dish satiety and softness. At the same time, it was possible to preserve the Georgian identity.

You will need:

2 kg plums;
two tablespoons of sugar;
a tablespoon of salt;
half a glass of walnut kernels;
a third of hot pepper;
30 g dill;
the same amount of cilantro;
two cloves of garlic.

Cooking

Grind the plum, freed from the pits, in a meat grinder.
Boil the puree for about ten minutes. It is advisable to constantly stir the sauce with a wooden spatula.
Grind nuts, herbs, peppers, garlic. Send the mixture to the boiling plum puree.
Cook for another ten minutes.

Plum and cherry plum are boiled four times during heat treatment. Thus, from 1 kg of fruit, approximately 250 g of sauce will be obtained.

In a slow cooker

Peculiarities. The slow cooker for most housewives has become the main kitchen assistant. It is for cooking in this miracle device that a simple recipe for tkemali with tomato paste. The advantages of this option are minimal time costs and a simple set of products.

You will need:

1 kg of any plums (you can also cook a dish of red or yellow cherry plums);
half a glass of water;
a head of garlic;
a teaspoon of salt;
a tablespoon of sugar;
a couple of tablespoons of tomato paste;
chilli;
hops-suneli at your discretion.

Cooking

Pour the fruits with water and warm for half an hour in the "Extinguishing" mode.
Rub the plums through a sieve.
Pour the puree back into the bowl and cook it for three minutes in the "Steam" mode.
Add the squeezed garlic, pepper, tomato, salt, sugar and spices to the sauce.
Reheat the dish in the "Steam" mode for three minutes.

If you want to roll the sauce into jars, you can also sterilize them in a slow cooker. Just heat the container in steam mode for ten minutes.

Sweet of tomatoes

Peculiarities. Ketchup lovers are advised to prepare tkemali plum sauce with fragrant fresh tomatoes. It will perfectly complement not only meat dishes, but also vegetable stews, pasta and pizza.

You will need:

0.5 kg of white plum;
1 kg of tomatoes;
a couple of chili peppers;
a head of garlic;
a teaspoon of salt;
a tablespoon of coriander;
glass of water.

Cooking

For half an hour, simmer the tomatoes in water under the lid, after dividing the fruits into several parts.
Wipe through a sieve.
Remove pits from white plums. Together with garlic and pepper, send it to the meat grinder. Salt and season the puree.
Mix the ingredients and boil for 15-20 minutes.

Filling the prepared jars, add a little vegetable oil on top. This will keep the sauce fresh and rich.

Gooseberry green

Peculiarities. Despite the fact that it is customary to cook tkemali from plums, housewives have adapted to use any sour fruits and berries. For example, gooseberries. It is important that the berries are still green. Ripe gooseberries do not make sauce.

You will need:

1 kg of gooseberries;
a bunch of cilantro;
the same amount of parsley;
the same amount of dill;
a tablespoon of lemon balm;
the same amount of coriander;
a third of hot pepper;
a head of garlic;

Cooking

Kill the berries with a blender.
Add pepper, herbs and garlic and beat again.
Boil the mixture, then add salt, sugar, herbs.
Cover the sauce with a lid and simmer for ten minutes.

To see if you've added enough spices, pour some of the sauce onto a plate, let it cool, and taste. Only in cold form can you feel the true taste of the dish. If you decide to add something to tkemali, boil it again.

Ruby currant

Peculiarities. Another sweet and sour berry that can replace plums is currants. The option is most acceptable for meat dishes. The sauce can be prepared from blackcurrants or from a mixture of different berries. Similarly, tkemali is prepared from grapes.

You will need:

0.5 l of currant juice;
a head of garlic;
two tablespoons of sugar;
salt and black pepper of your choice.

Cooking

Boil currant juice.
Add salt, sugar and spices.
After five minutes, turn off the burner and cover the container with a lid.
Let the sauce sit for a few hours.

Please note that garlic is put into the sauce with whole teeth. To give it a better taste, make cuts or pierce with a fork.

Winter prunes

Peculiarities. If you didn’t have time to prepare tkemali in the summer, don’t despair, because there is an alternative to fresh plums. Dried prunes sauce is no less rich and bright. Just don't use smoked fruits.

You will need:

0.5 kg of pitted prunes;
0.5 l of water;
three cloves of garlic;
a teaspoon of salt;
the same amount of hops-suneli.

Cooking

Pour the prunes with water and boil. Cook for five more minutes.
Drain two thirds of the water. Kill the plums with the remaining liquid with a blender.
Add salt and spices, then boil the sauce for ten minutes.

Spicy Dogwood

Peculiarities. In Caucasian culinary traditions, dogwood is treated very positively. Due to the spicy aroma and sour taste, it harmonizes perfectly with meat. In addition, dogwood - healing fruit. This is a great reason to make a sauce based on it.

You will need:

0.5 kg dogwood;
two glasses of water;
a bunch of any greens (or a mixture);
two hot peppers;
a teaspoon of suneli hops;
five cloves of garlic;
salt, sugar and wine vinegar at your discretion.

Cooking

Boil dogwood until soft.
Drain the liquid, remove the seeds from the fruit.
Finely chop the dogwood with a knife or kill with a blender.
Chop greens, garlic and pepper.
Combine dogwood and spices, dilute the mass with water left after boiling the berries so that the consistency resembles sour cream in density.
Boil the mixture for ten minutes.

To prepare tkemali, you need a ripe dogwood. Green berries will make the sauce sour in taste and coarse in texture.

Amber from apples

Peculiarities. Apple tkemali has little in common with traditional Georgian sauce. However, it is quite popular. After all, apples are ubiquitous, unlike cherry plums and special sour plums. Apricot sauce is prepared in the same way.

You will need:

2 kg antonovka;
four cloves of garlic;
a bunch of greens (mix);
2 kg of bell pepper;
glass of water;
salt and sugar of your choice.

Cooking

Boil peeled apples until boiling. Prepare puree.
Garlic, greens and pepper without seeds, scroll in a meat grinder.
Boil the puree, combine with other products and cook for ten minutes.
Add sugar and salt.

6 rules for delicious sauce

Georgian dish is fraught with many tricks and subtleties. Based on the feedback from chefs and housewives, six basic rules can be distinguished.

Proper plums. It is optimal to put unripe hardish fruits in the dish. It is green plums that will add piquancy and freshness.
Optimal cookware. For cooking tkemali, choose an enameled pan. Stir the sauce better with a wooden spatula.
Don't rush to add herbs. If the recipe calls for fresh herbs, you need to add them to the sauce when it cools down a bit. This will keep taste qualities and vitamins.
Chop the garlic well. Make sure that this spice gets into the sauce only in the form of puree. Large fragments will only spoil the texture of the dish.
Best before date. Freshly made sauce will keep in the refrigerator for a week. This also applies open cans. After that, he starts to churn.
Don't be afraid to experiment. If you did not set yourself the task of reproducing classic sauce, feel free to remove some and introduce other, new components to give your recipe an individuality.

Tkemali can be cooked without cooking. Just smash the plum with herbs, garlic and spices in a blender. Add salt and sugar to taste. In sterile jars, this sauce can be stored for up to a year.

For some, tkemali sauce is an addition to holiday dish and even something like a delicacy. And in Georgia, this is a familiar product that is served at the table almost every day. And it's not just the original sour taste. Georgians believe that Caucasian centenarians owe their good health to plum sauce. This is another great reason to master the recipe.

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:

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.
Put on fire, if necessary, splashing a little boiled water into a container with plums.
Bring to a boil, cook for 5-10 minutes and rub through a sieve.
Return to fire. Cook, stirring, until the contents of the pot are reduced by half.
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.
Arrange the sauce in sterilized glass containers of small volume, screw them with boiled lids.

After cooling, the 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:

Grind the peeled plum with a blender.
Mix with salt and sugar, put on fire and boil down two to three times.
Grind garlic with a blender along with pepper. If you want the seasoning to be less pungent, first remove the seeds from the pepper.
Add the garlic-pepper mixture to the sauce, along with the dry seasoning.
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:

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

Keep the sauce out yellow plums you can 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:

Grind the peeled plum, mix the puree with salt, sugar, dry seasonings. Bring to a boil and cook until desired thickness.
Pass the garlic through the press, mix with the sauce. Pour pomegranate juice into it.
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;
sweet pepper - 0.75 kg;
onion- 0.5 kg;
sour apples - 0.5 kg;
hot pepper - 1 pc.;
salt, granulated sugar, fresh herbs - to taste.

How to cook:

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

Strictly speaking, tkemali sauce prepared according to this recipe can be called only with a big 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:

Put the peeled plums, garlic and pepper into a blender bowl and chop.
Grind the greens in the same way.
Mix everything by adding salt and sugar. For reliability, use a mixer or blender.
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;
walnut kernels - a glass;
garlic - 1 head;
hot pepper - 1 pod;
fresh herbs - 1 bunch.

How to cook:

Finely chop the garlic, pepper and herbs.
Grind the nuts in a mortar.
Dilute the peanut butter with the sauce.
Add garlic, pepper and herbs.
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.

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

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

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

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

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

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

Plum sauce goes especially well with meat and poultry!

Ingredients:

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

Cooking method

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

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

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

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

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

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

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

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

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

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

Keep like this delicious sauce preferably in the refrigerator.

I got 2 small jars of 200 g each.

Plum tkemali - classic video recipe for the winter

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

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

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

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