Plum sauce recipes. Plum sauce for the winter

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. cilantro greens, hot peppers and chop the garlic with a blender, meat grinder or food processor. Pour this mass into plum puree by 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.

seasoning from ripe tomatoes has received international recognition as it goes well with any cold and hot dishes and snacks. Each country in the formulation of this useful product makes its own adjustments, but tomatoes 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.

Ingredients:

• Ripe tomatoes - 1 kg
• Plums - 0.5 kg (pitted)
• onion white bow- 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 into a saucepan drinking water, put the 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 to the mass, Bay leaf, vinegar and garlic squeezed through the garlic.
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.

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 Georgian sauce, then you can add pepper to it to your liking - hot red or black.
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.

You can serve Chinese plum sauce not only with dishes Chinese food. 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 sauce ingredients: sugar, rice vinegar, peeled and finely chopped ginger root, garlic squeezed through a press, 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 up the sauce warm towel and leave to cool completely.

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. From apples special knife cut the core, 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. WITH ready ketchup remove the clove buds. After hot sauce roll up in sterile jars and seal with sterilized lids.
4. This sauce goes great with different 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.

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 tablespoons
• 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 first put the meat in freezer for 25 minutes, 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 until high temperature. Add marinated beef and peeled and chopped half rings onion. Fry for 10 minutes, stirring constantly.
5. The dish is ready. Remove the beef from the stove, place it in a serving bowl, pour over peanut butter and serve hot or warm. Sprinkle the top with sesame seeds and chopped green onions.

Ingredients:

• Pork fillet - 500 g
• Garlic - 2 cloves
• Green onions - 3 feathers
• vegetable refined 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. So pork fillet cut off all the fat. 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 saucepan suitable in 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 cubes of 0.5 mm. 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 onion 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 - baked beans with cabbage. It will be very tasty if vegetables are also cooked in plum ketchup.

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 leave it for one hour at room temperature marinate.
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 fully prepared dishes, remove the foil and let the bird brown.

Appetizing plum sauce great addition to the dishes. Prepare a plum sauce for the winter, and you will have delicious seasoning with meat, pasta or fish. Choose any variety of plums, but look at their degree of maturity. Learn about the secrets of making sauce in our article.

Preparing plum sauce for the winter - preparation

Take whole and elastic blue, yellow or red plums without defects for the sauce. Overripe fruits will not work, as well as green ones. Fruit preparation:

• remove stems and leaves from plums;
• rinse under cold water;
• if you are peeling, pour boiling water over the plums or soak in hot water for 5 minutes;
• take out the seeds from the fruit.

Prepare plums for cooking for the big winter enamel pan and cans of 0.5 liters. Banks pre-sterilize.

Cooking tkemali plum sauce for the winter - a classic recipe

Products:

• 3 kg of blue plums;
• 0.5 st. spoons of salt;
• 5 st. spoons of sugar;
• one bunch of fresh dill, cilantro and parsley;
• head of garlic.

Peel the garlic from the husk, remove the seeds from the plums. Cut the fruit in half. Dry the washed greens. Your next steps are:

• mince plum halves together with parsley, cilantro and garlic cloves. You can grind with a blender;
• place the mixture in a deep bowl or pan and place on the stove;
• boil over low heat, stir several times;
• put dill into the boiling mass;
• stir and boil for 40 minutes;
• salt at the end of cooking, add sugar and cook for 15 minutes;
• Pour the sauce into prepared jars and screw on the lids. Store in cool place.

Preparing yellow plum sauce for the winter

Products:

• 5 kg of yellow plums;
• 2 heads of garlic;
• 460 g of water;
• 40 g of sugar;
• 20 g of salt;
• hot chili pepper to taste;
• 20 g seasoning hops-suneli.

Place the prepared plums in a saucepan and add water. Boil over medium heat. Put the plums together with the liquid in a blender, add the de-seeded peppers and garlic cloves to them. Grind. Return the mass to the pot. You also send hops-suneli, salt and sugar there. Boil until the mass thickens and transfer the sauce to prepared jars. Roll up the lids, and after cooling, store in a cool place.

Preparing plum sauce with apples for the winter

This sweet and sour sauce prepared by the Chinese. An amazing combination of plums with curry and apples gives the sauce unusual taste. Prepare:

• 3 heads of garlic;
• 2 kg of any plums;
• 1 kg of apples;
• 100 g of ginger;
• a glass of cold water;
• 0.1 l of balsamic vinegar;
• 1 st. a spoonful of soy sauce;
• ground pepper, curry to taste.

Finely chop the peeled ginger and prepared plums. Put in a saucepan, pour water. Put on the stove to boil. Until the mixture begins to boil, add the garlic squeezed out by the garlic, finely chopped apples, seasonings and soy sauce. After boiling, screw the fire, and boil for half an hour. Don't forget to stir. Allow the mixture to cool down. Then grind with a blender. We return the resulting mass to the pan, bring it to a boil again, cook for 5-10 minutes and pour into jars. It remains to roll up the container with lids, and in winter add the sauce to different dishes.

There are many more recipes for making plum sauce. Be sure to include in recipes Bell pepper, suneli hops, coriander and cilantro. These seasonings will give the sauce a spicy taste. amazing taste, and in winter the whole family will be happy to taste it.

I noticed that recently it has become customary to call any plum sauce tkemali. Today we will prepare a simple plum sauce for the winter. The recipe is very simple, the sauce does not require long boiling. And one more "plus": the recipe can be safely attributed to the series " natural preservation". After all, the composition of the sauce includes only products of plant origin, it does not contain salt and vinegar. This preparation uses seemingly completely incompatible products: sweet plums, garlic and bell pepper. Having tried ready sauce, you will be surprised how harmoniously the ingredients are combined, without any of them, the sauce will lose its delicious aroma and amazing fresh taste. Complements the composition a small amount vegetable oil, which is also a link.

This plum sauce is a wonderful addition to meat and poultry dishes, boiled potatoes and rice.

Ingredients:

• plums - 500 g
• sweet pepper - 1 pod
• garlic - 3 cloves
• black peppercorns - 5 pieces
• sunflower oil - 1.5 tbsp. l.

How to make a simple plum sauce for the winter

Wash the plums well and free from the stalks. Cut each plum in half and carefully remove the pits.

Rinse sweet pepper, cut in half lengthwise, remove the seed box and remove the stalk. Cut the flesh randomly.

Peel the garlic cloves and wash.

Pass the prepared plums, peppers and garlic through a meat grinder with a large grate.

Transfer the resulting mass to an enameled or glass container for cooking the sauce.

Add vegetable oil.

Put the saucepan with the future sauce on the fire. If you have a fire spreader on the farm, install it under the pan. This clever kitchen gadget will keep the sauce from burning.

Let it boil, then lower the heat and simmer the sauce for 15 minutes.

Add black peppercorns and cook for another 5 minutes.

Pack hot sauce in sterilized jars, seal tightly with lids and cool at room temperature.

Plum sauce with sweet pepper and garlic is ready. Keep it in a cool place.

The season for preparing the sauce is August - September.

Note to the owner:

Plums for making sauce, choose yellow or red. The fruits should be firm, not quite ripe, without damage and rotten places.

Peppers, in turn, choose fleshy, dense, ripe and sweet in taste. Coloring doesn't matter.

The most affordable of sauces is ketchup, which can be purchased at any store at a very economical price. For this reason tomato sauce are used in almost every family, without even thinking about the fact that there are many seasonings that harmonize with meat dishes no worse, and sometimes even better than ketchup. Plum sauce for meat is just as good as tomato sauce, and many gourmets prefer to eat meat dishes with it. True, most often you have to cook such a sauce yourself. It is inexpensive during the plum harvest season, and if you are a connoisseur of plum sauce, you can prepare it for the future in any quantity: cooked according to the rules, it is well worth it and goes well with any dishes, especially meat.

Cooking features

Great culinary experience for cooking delicious sauce from plums for serving with meat or for the winter, it is not required from the hostess. However, some features of the preparation of plum sauce will not hurt her to know.

• Ripe, but not overripe plums are more suitable for the sauce. Do not pick unripe fruits or use overripe ones - in both cases, the taste of the sauce will not be good enough. And if you can find recipes that still make a good green plum sauce, carrion certainly can not be used.
• The most time-consuming work in the process of preparing plum sauce is the peeling of the fruit from the stones. To do this, the plum, already washed and dried, is cut in a circle, disconnected into 2 halves, then the stone is removed. If the sauce is prepared in a small amount, then the plums will take a little and any housewife will be able to clean them quickly, but to prepare plum sauce for the winter in a significant amount, time, patience and skill will be required.
• In order for the plum sauce to acquire a uniform consistency, you will need to use kitchen appliances: the finished sauce is crushed with a blender, boiled again and only then cooled to serve, or poured hot into sterilized jars to prepare the product for the winter.
• Sauce can be stored for a long time only if it has been exposed to heat treatment required duration, was poured into sterilized jars, which are hermetically sealed. Storage conditions are usually indicated in the recipe. As a rule, the sauce, which has not been sufficiently prepared with sugar, salt and vinegar, is stored in the refrigerator, but if the composition includes the proper amount of the above natural preservatives, plum sauce can be stored at room temperature.

Tkemali sauce is usually served cold with meat. However, if you wish, you can add it to dishes during their preparation.

Classic plum sauce recipe

Composition (per 1 liter):

• plums - 1 kg (the weight of fruits already pitted is indicated);
• garlic - 1.5–2 heads;
• hot capsicum - 1 pc.;
• dried basil - 5 g;
• ground cardamom - 5 g;
• coriander - 10 g;
• sweet mustard (ground into powder) - 5 g;
• a mixture of ground peppers - 5 g;
• cloves - 2 pcs.;
• dried ginger (optional) - a pinch;
• sugar - 160-180 g (depending on how sweet the plums are);
• fresh cilantro - 50 g;
• salt - 10 g.

Cooking method:

• Wash with soda, sterilize glass jars or bottles with a total capacity of 1 liter. If using bottles, prepare the funnel by washing it thoroughly and boiling it for 5 minutes, in extreme cases, pour boiling water over the funnel before use. Boil together with the funnel or separately metal lids to seal jars and bottles hermetically.
• Sort, rinse the plums. Dip them for 15 minutes in boiling water, remove with a slotted spoon. Peel off the skin: after the manipulation, it can be easily removed. You can, of course, leave the skin of the plums, but in this case the sauce will not have such a tender and smooth consistency, which is characteristic of the classic plum sauce.
• Cut the fruit in half and remove the seeds from them.
• Grind plum pulp with a blender.
• Put plum puree in enamel basin or a capacious bowl, put on the stove and cook, stirring, 10 minutes. It is necessary to cook on low heat, otherwise the mashed potatoes may start to burn.
• Peel the garlic. Remove the seeds from the pepper. Use gloves as these products can burn your skin, especially if handled in large quantities.
• Chop with special device garlic. Pepper or cut very finely with a knife, or chop with a blender.
• Add salt and sugar. Continuing to cook the sauce for another 10 minutes, achieve their complete dissolution.
• Add cilantro finely chopped with a knife, pepper, garlic passed through a special press, dry spices into the sauce. Stir and cook for another 5 minutes.
• Pour the sauce into prepared containers, tightly close with boiled lids.
• Turn the jars upside down (bottles do not need to be turned over). Wrap with a blanket and leave to cool completely. Store in a cool place.

If you are making a sauce in small quantities and plan to eat it within a week, the cooking time can be reduced by 2-3 times. In this case, the sauce will be just as tasty and at the same time more useful.

Easy Plum Sauce Recipe for Meat

• plum - 1 kg;
• brown sugar - 25 g (or 20 g of regular beetroot);
• hops-suneli - 10 g;
• garlic - 2 cloves;
• water - 20 ml;
• salt - to taste.

Cooking method:

• Wash the plums well, dry with paper towels. Cut in a circle, break, remove the bones. Puree the pulp with a blender.
• Mix plum puree with sugar and garlic passed through a press, add seasoning, salt, a little water.
• Put on weak fire and cook, stirring, until the sauce turns brown.

The sauce prepared according to this recipe is not intended for long storage. You can refrigerate it and serve it with meat for up to a week. If you do not have time to eat the sauce within the specified time, it is better to throw it away, otherwise it will still become too sour and tasteless.

Plum sauce with apples for the winter

Composition (per 5 l):

• plums (peeled) - 1.5 kg;
• tomatoes - 3 kg;
• onions - 0.3 kg;
• apples - 1 kg;
• sugar - 0.2 kg;
• table vinegar (9 percent) - 50 ml;
• salt - 20 g;
• ground black pepper - 5 g;
• ground cinnamon - 2-3 g;
• red ground pepper - 2 g.

Cooking method:

• Wash plums, dry. Remove the bones from them. Grind the pulp with a blender.
• Wash the apples, peel them and cut out the core. cut into large pieces. Puree.
• Pour boiling water over tomatoes, peel, cut small cubes, put in a saucepan with a thick bottom.
• Mix plum and applesauce mixed with sugar. Transfer to a bowl with tomatoes.
• Peel the onion, chop with a blender, put to the rest of the ingredients.
• Put the saucepan on slow fire. Boil fruits and vegetables for 2 hours, stirring often.
• 10 minutes before readiness, add salt, spices, vinegar, mix.
• Arrange the sauce in small sterilized jars, roll them up or seal them tightly with screw caps.
• Turn over, wrap with a blanket.

After cooling, the sauce can be stored in the pantry, as it is excellent even at room temperature.

Plum sauce, prepared according to any of the above recipes, will be an excellent addition to meat. It goes especially well with lamb, pork, poultry meat.

Resting on the Black Sea coast of the 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 classic sauce Tkemali 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 home canning: They can get creative 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. spicy seasonings included in its composition, as well as long-term heat treatment, allow you to store the workpiece 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 real gourmet well familiar with Caucasian cuisine.
• 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 is well worth 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.

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:

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;
• sweet pepper - 0.75 kg;
• onions - 0.5 kg;
• sour apples - 0.5 kg;
• hot pepper - 1 pc.;
• salt, granulated sugar, fresh herbs- 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 way of cooking tkemali allows you to save a maximum 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 - classic seasoning to 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.