Unusually delicious Georgian sauce: tkemali - cooking recipes. Tkemali sauce: homemade recipe

Fruits and berries

Description

Ingredients

Steps

The first thing we need to prepare is a ripe and dense yellow cherry plum. In the traditional recipe, plums are most often used instead of this fruit, but cherry plum is also allowed to be used. An interesting fact: in nature there is a special variety of Georgian cherry plum, which also has the name tkemali. We send all the collected bright cherry plums to a bowl and rinse thoroughly in cold water several times.



Pour the washed and slightly dried cherry plum into a large saucepan, add quite a bit of cold clean water to it (about half a glass) and cook until soft. Also, this process will allow us to rid the cherry plum of seeds without much effort..



Now the cherry plum must be allowed to cool completely, after which it must be carefully rubbed through a very fine sieve in order to separate the pulp from dense skins and seeds. As a result, we will get a thick and rich juice, on the basis of which we will prepare the classic tkemali.



Separately, you should prepare all the greens in advance and try not to confuse fennel with dill, because the bunches will be very similar to each other in appearance, only an expressive smell will distinguish them. All greens must be thoroughly washed, after which it is better to leave it on a towel to dry..



No less important in the process of preparing such a Georgian sauce will be cilantro seeds, but you can safely replace them with coriander.



Pour all the prepared cilantro grains, chopped hot red pepper into small pieces, peeled garlic cloves and coarse rock salt with a little sugar into the blender bowl. For convenience, we also add a little grated cherry plum to the bowl, and then grind everything until a homogeneous mass.



During this time, the greens have dried sufficiently, now it can be added to the blender and once again everything is thoroughly chopped. As a result, we will get such a bright green sauce with spices as in the photo..



We put the enameled pan with cherry plum puree on the stove, send the spice and herb preparation there, mix the ingredients for the Georgian sauce thoroughly and bring the mass to a boil. We cook our sauce to the desired density and taste for 60 minutes over medium heat, stirring it occasionally. We check the readiness of the sauce at the final stage only when chilled, otherwise the taste will be deceptive, for this it is enough to cool a spoonful of Georgian tkemali in the refrigerator. If after the test it was necessary to add more salt or sugar, add another 10 minutes to cooking.



You can store such a surprisingly spicy and expressive sauce either in glass jars or in neat bottles. Any selected glass containers must be thoroughly rinsed and sterilized in advance. Pour the hot sauce into the selected container to the very top and immediately tighten the lids tightly, the same sterilized ones, by the way. Homemade classic Georgian tkemali sauce according to the simplest recipe from cherry plum for the winter is ready.



Enjoy your meal!

Tkemali (ტყემლის საწებელა) - Georgian sour plum sauce with herbs, spices and garlic - very tasty and very healthy, especially good for meat and fish. His taste is simply delicious, like Georgia itself. Fortunately, I happened to be in Tbilisi, where I was fascinated not only by the beauties of the Caucasus mountains andunique original architecture, but also by nice people, kinder and more hospitable than whom I have never met in my life: Georgian churches,polyphonic singing, Georgian market and Georgian cuisine, barbecue, wine and, of course, Tkemali sauce, without which it is simply impossible to survive the Georgian feast.
The best Tkemali is cooked from small blue cherry plum, which grows everywhere in the Caucasus, literally near every private house.

Cherry plums are terribly sour, but that's just what you need for the right sauce. Cherry plum contains just huge amount of vitamin C and no less pectin , which nutritionists idolize for the ability to cleanse the body of toxins, heavy metals and radionuclides.

In addition to cherry plum, which can be replace with any other sour plum variety, in Tkemali add garlic and hot peppers- it is necessary. As for herbs and spices, there is a large palette here, ranging from the popular cilantro to the Georgian herb ombalo (marsh mint). Similarly with spices - how many housewives in Georgia, so many recipes. Do not refuse to cook Tkemali due to the lack of one or another spice. If you have cherry plum, garlic and pepper, then you can get by with the popular Georgian spice hops-suneli and available herbs: parsley, dill, cilantro.

AT red sauce Tkemali(it can also be green) it is advisable to put (aka reagan, aka blue basil). This is an incredibly aromatic and healthy herb. Unlike green basil, it is very popular in Russia, especially in the south..

It is convenient to pour the finished sauce into glass ketchup bottles or small jars with screw caps. They need to be well washed and sterilized. The easiest way to sterilize is to pour boiling water into a jar, pour it out after 5 minutes, shake off the drops well and let it dry. Boil the lids in water for 5 minutes and spread on a clean towel.

Yes, I got a great introduction, like a real Georgian toast! However, let's get started.

You will need:

• garlic 2 heads
• red hot pepper 1-2 pieces
• salt 2-2.5 tsp
• suneli hops 2 tsp
• ucho-suneli 2 tsp
• ground coriander 2 tsp
• allspice-peas 5-7 pcs
• dill (umbrellas) 3-4 pcs
• bay leaf 3 pcs

Step by step photo recipe:

Prepare. It must be washed well and allowed to dry. From reyhan, mint and tarragon (aka tarragon), you need to cut off all the leaves and tender tops, hard stems are not needed. Clean and wash garlic. If you do not like very spicy, then clean the red hot pepper from the seeds.

Wash the cherry plum and put it in a saucepan with a thick bottom.

Add bay leaf, allspice, dill umbrellas and a little water (0.5-1 cup).

Close the pot with a lid and bring the contents to a boil. Stir occasionally so that the cherry plum does not burn. When the cherry plum starts up the juice and boils, boil it over low heat covered for 10-15 minutes. This is what a steamed cherry plum looks like.

Remove the pot from the heat and strain the cherry plum through a colander to separate the pits and skin. This procedure is rather tedious. Be patient and rub. As they say, if you like to ride, love to carry sleds.

From 2.5 kg cherry plum usually turns out 2 liters Here is such a bright puree.

Bring puree to a boil, add sugar, salt and dry spices(hops-suneli, ucho-suneli, ground coriander).

Let it simmer on low heat to reduce the puree a bit. It will take 5-10 minutes, and in the meantime you chop the greens, garlic and pepper using a meat grinder and add the mass to the puree, stirring, bring to a boil. Taste and add salt and sugar if needed.

After boiling, boil the sauce for another 5 minutes, pour into clean jars and tighten the lids tightly.

In this form, jars with Tkemali can be stored at room temperature.

An open jar should be stored in the refrigerator, but believe me, it will not stay there for a long time.

Tkemali sauce is a lot of acid with a slight hint of sweetness, a bouquet of aromas and flavors from spices and fresh herbs. It promotes digestion and accompanies any Georgian table, which is famous for its generosity and abundance. As always, I wish you a pleasant appetite, although with such a sauce, the appetite appears without good wishes!

Sauce Tkemali. Short recipe.

You will need:

• cherry plum (or any sour plum) 2.5 kg
• garlic 2 heads
• red hot pepper 1-2 pieces
• sugar 1-1.5 cups (depending on cherry plum acid)
• salt 2-2.5 tsp
• greens 150-200 gr (reihan, cilantro, dill, parsley, mint, tarragon)
• suneli hops 2 tsp
• ucho-suneli 2 tsp
• ground coriander 2 tsp
• allspice-peas 5-7 pcs
• dill (umbrellas) 3-4 pcs
• bay leaf 3 pcs

Wash cherry plum, put in a saucepan with a thick bottom, add dill umbrellas, bay leaf, allspice-peas and a little water (0.5-1 cup). Bring the contents of the pot to a boil, cover and simmer over low heat for 10-15 minutes. Stir so that the cherry plum does not burn. Rub the steamed cherry plum through a colander to remove the seeds and peel. Bring the resulting puree to a boil, add salt, sugar and dry spices (hops-suneli, ucho-suneli, ground coriander), cook for 5-10 minutes. Add chopped herbs, garlic and hot peppers with a meat grinder. Boil 5 minutes. Pour the boiling puree into clean jars and tightly close the lids.

In contact with

Tkemali is a traditional Georgian sauce. The classic tkemali sauce is made at home from yellow or blue plums, as well as blackthorn. An alternative to the classic recipe is a winter version with the addition of tomatoes to the usual ingredients. At the same time, the taste is in no way inferior to the familiar Georgian sauce. Before you start the cooking process, follow our little tips and then you will repeat the exquisite taste of the sauce the first time.

Tkemali - useful properties and benefits, harm and contraindications

Useful properties of tkemali are due to the presence of many mineral and tannins, pectins and vitamins in plums.

The main ingredient of the sauce is tkemali - cherry plum, which grows in sufficient quantities throughout Georgia and Bulgaria. But over time, culinary specialists modified and transformed it, replacing cherry plum with sour plums, gooseberries, and red currants. An equally important ingredient is garlic, ombalo, herbs.

The benefits of tkemali

The use of Georgian natural tkemali sauce brings only positive results to the body, improving digestion and speeding up the metabolism in the body. He owes this to the plum, which in its composition has a number of useful substances: organic acids, vitamins and trace elements, minerals, tannins, carotene.

Based on the amount of only the vitamin complex contained in tkemali sauce, it becomes clear why people in Georgia do not consider food complete without this sauce.

The sauce can be green and red shades. It all depends on the variety and type of plum. Red tkemali is made from red plum and wild blackthorn and has a sour and piquant 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.

Green sauce - from sour, not quite ripe plums or cherry plums (tkemali). It has a mild and sweet taste. In addition to plum or cherry plum, various herbs are added to the sauce - cilantro, ombalo, tarragon, and spices - coriander, garlic, red pepper.

They enhance the taste and complement the sauce with their flavors. It should be noted that there is not a drop of vinegar in the composition of the sauce. So that tkemali does not ferment, ombalo (marsh mint) is added to it. Usually, lemon balm or peppermint is added instead of ombalo.

The harm of tkemali.

The sauce can harm only people who have diseases of the gastrointestinal tract (ulcer, gastritis). Since the composition includes spices and herbs, individual intolerance to any component is possible, expressed in allergic reactions.

Application of tkemali.

Tkemali is a well-known sauce in Georgia. Why is it not served! It goes well with any type of meat and side dish of pasta and potatoes. Often the sauce is used on sandwiches and seasoned with shawarma. Shish kebab or chakhokhbili plus tkemali is a classic version of Georgian cuisine in all restaurants in the world.

1. If the recipe calls for peeling the plums, then a great way is to scald the fruits with boiling water and soak them in hot liquid for 5 minutes. After that, the fruit is well peeled from a thin crust, which greatly simplifies the work on preparing the sauce;
2. Mild tkemali sauce is allowed to be eaten even by children, since it contains natural products. The main thing at the same time is to serve the dish with the usual food for the baby;
3. Yellow, red, blue plums should be moderately ripe, neither hard nor too soft;
4. Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help to form the desired taste;
5. Do not cook ketchup for a long time, this can spoil the taste, and useful substances will decrease;
6. Different types of cherry plums are good for making tkemali, since this fruit is easily separated from the stone and quickly cooked on the stove.

Favorite Classic Plum Tkemali Sauce

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.

Ingredients:

• Plum or cherry plum (with pits) - 1 kg.;
• Garlic - 1 head;
• Chili pepper - 1 pc.;
• Coriander - 1 tsp;
• Imeretian saffron - 1 tsp;
• Dill, mint, cilantro - half a bunch each (you can use dry greens);
• Sugar - 3 tsp;
• Salt - 2 tsp

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 method:

1. Wash the cherry plum (plum), do not remove the seeds. Fill a saucepan with plain water and immerse the amber-yellow fruits in it. Boil 20 minutes;
2. After the berries have turned into gruel, the bones should be removed, and the boiled pulp should be passed through a metal sieve;
3. Grind greens, additional ingredients and spices thoroughly. Pour salt and sugar into the resulting composition;
4. Grind Imeretian saffron and coriander in a mortar;
5. Mix all prepared ingredients. According to the plum tkemali recipe, the dish should resemble mashed potatoes;
6. Put on low heat and boil for 10 minutes, stirring;
7. Pack cherry plum puree in sterile jars and seal tightly. Enjoy your meal!

Plum tkemali at home for the winter

Any hostess can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. It is enough to follow a few simple recommendations and try to follow the recipe.

At home, it is prepared from tkemali plums, which have an exquisite sour taste. Since it is almost impossible to buy these fruits, you can use sour plums for homemade sauce for the winter. It is sour fruits, since from sweet varieties it will turn out, rather, jam with pepper.

Ingredients:

• Tkemali plums - 1 kg;
• Sugar - 2 tbsp. l.;
• Suneli hops - 1 tsp;
• Hot red pepper - 1/3 pod;
• Ground black pepper - on the tip of a knife;
• Garlic - 1 head;
• Coriander grains - 1/2 tsp;
• Saffron - on the tip of a knife;
• Mint, cilantro, dill - 20 g each;
• Salt - 1 tbsp. l.

Cooking method:

1. 1. We sort out the plums, rinse thoroughly. Then we put the plum in a bowl, fill it with water to the surface of the fruit and put it on the stove at medium temperature. Cook until the plums soften and the peel bursts;
   2. After that, remove the container from the fire and let it cool. Remove the plums with a slotted spoon and grind through a sieve with a wooden spoon. Plums are used to make homemade sauce according to recipes, mashed. The bones and peel remain in the sieve. They need to be folded into gauze and squeezed out the juice. We add it to the puree;
   3. While the plums were cooking, we worked on the greens: cilantro, mint, and dill. The tkemali recipe suggests the presence of a large amount of green seasonings. Since there is always a lot of sand on the greenery, we wash them, changing cold water several times. To dry, lay the leaves on a dry napkin, since we do not need water. We chop dry greens as finely as possible, pass through a blender. Then add to the plums;
   4. Remove the outer flakes and inner films from the garlic. Grind through a press, adding a little salt;
   5. We clean the hot pepper, take out the seeds from it. Decide for yourself how much pepper to add to homemade tkemali sauce, because each person has special taste preferences. Fans of spicy food can add more of this seasoning. But in any case, after adding a third of the pod, try it first;

If you think that you get not quite spicy tkemali from plums at home for the winter, add a little more pepper, but do not overdo it, because you are not preparing pepper seasoning.

1. Plum puree, as stated in the recipe, mix with herbs and plums. If it seems to you that the mass is too thick, you can add plum decoction. Cook plum sauce over medium heat with constant stirring;
2. When plum puree becomes hot, add garlic, salt, pepper and sugar. Do not forget about suneli hops, coriander and saffron. Residents of Georgia do not imagine tkemali for the winter from plums without ombalo seasoning. So, the secret ingredient is called flea or swamp mint. Unfortunately, it grows only in Georgian open spaces;
3. Boil the mass for another 30 minutes. Then remove the pan and pour the tkemali from the plums into sterilized jars. Pour vegetable oil on top and roll up the lids until the sauce has cooled down. Instead of cans, you can use small bottles. Tkemali sauce is stored in a cold place. Enjoy your meal!

Plum tkemali classic Georgian recipe with photo and video

A real, specifically Georgian sauce should include exactly the tkemali plum, which gives it a characteristic taste. It is not so difficult to prepare Georgian tkemali sauce at home, the main thing is to stock up on tasty and high-quality ingredients.

But for beginners in cooking, it is still worth learning from the examples of other, more experienced kitchen masters. To do this, you do not need to go to Georgia and look for an old chef, you need to watch training videos that demonstrate the processes for properly preparing tkemali sauce. We suggest watching the video after the recipe.

Ingredients:

• Plum or cherry plum - 1 kg.;
• Cilantro - 150 g;
• Parsley - 100 g;
• Suneli hops - 1 tsp;
• Garlic - 1 head;
• Mint - 100 g;
• Coriander - 1 tsp;
• Sugar - 4 tsp;
• Hot red pepper - 1 pod;
• Fresh dill - 100 g;
• Salt - 2 tsp

Cooking method:

1. 1. Thoroughly rinse the plum or cherry plum, pour cold water and bring to a boil. After boiling, boil for about 15 - 20 minutes over low heat;

1. 1. Drain the plum broth into a separate bowl. It can also be used to dilute the sauce. Grind plum or cherry plum through a sieve;

1. 1. My greens, remove the ponytails. We clean the garlic and pepper. Grind everything with a blender;

1. 1. Put the plum puree in a saucepan or saucepan, bring to a boil and simmer for about 10 minutes. Add sugar, salt and spices and simmer for about 5 minutes. If the puree has become too thick, you can dilute it with plum broth;

1. 1. Add chopped herbs, garlic and pepper to the sauce. Simmer for another 5-7 minutes, taste. If the sauce is too sour, you can increase the amount of sugar;

1. 1. Pour the finished sauce into sterilized jars and roll up. After cooling, remove to a cold place. Ready tkemali sauce is perfectly stored in the basement or refrigerator for a long time. If desired, jars can not be rolled up, but tkemali can be eaten immediately after preparation;

1. Ready tkemali should be quite sour. It is best served with barbecue or fatty meat dishes. Enjoy your meal!

Preparation of tkemali blackthorn sauce: a recipe for the winter

Cooking at home Georgian sloe Tkemali sauce for the winter is not a difficult and exciting task. According to the classic recipe, this sauce is made from cherry plums of varying degrees of maturity. But it is quite possible to make tkemali sauce from blackthorn.

The tartness inherent in thorns will make its taste refined and give it a zest. If you want the fruits of the sloe not to be so tart, wait for the frost. After them, the berries become sweeter, and the astringency decreases.

The main components of the classic tkemali recipe are cherry plum, cilantro, mint and garlic. A variety of additions of your favorite spices and herbs allow you to make your own sauce with an original taste. Let's try to cook turne tkemali according to the classic recipe together.

Ingredients:

• Turn - 2 kg.;
• Hot pepper - 2 pods;
• Garlic - 10 cloves;
• Water - 1 glass;
• cilantro, dill - 2 bunches each;
• Peppermint - 10 sheets;
• Salt - 4 tbsp. l.

Cooking method:

1. We remove the bones from the sloe and sprinkle it with salt so that the fruits release the juice. If there is not enough juice, add water to the plums and cook for 5 minutes;
2. Add chopped hot pepper and cook for another 5 minutes. If you want to get a spicy seasoning, you can not remove the seeds from the pepper;
3. Now it's time to add chopped greens (mint, cilantro, dill). After boiling the sauce for another 2 minutes, add the mashed garlic. After mixing, turn off the fire;
4. We turn the puree into a homogeneous mass using a blender. This sauce keeps well in the refrigerator. For winter preparation, tkemali should be boiled again and immediately poured into sterile dishes. We seal it hermetically. Enjoy your meal!

Tkemali from plums for the winter - photo recipe

The recipe for plum tkemali sauce for the winter is very tasty, and it is not difficult to cook at home. Tkemali is used in soups such as kharcho, pizza and sandwiches. For the winter, we 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.

Ingredients:

• Plums - 1 kg.;
• Suneli hops - 1 kg;
• Provence herbs (with dry basil) - 1 tsp;
• Mint leaves - 10-12 pieces;
• Onion - 1 pc.;
• Olive oil - 2 tbsp. l.;
• Sugar - 1.5 tsp;
• Garlic - 2 cloves;
• cilantro - 1 bunch;
• Hot red pepper - 1 pod;
• Salt - 1/2 tsp

Cooking method:

1. 1. Be sure to choose ripe and soft fruits for the sauce, 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;

1. 1. Then, cut the plums in half and separate the stone from the pulp;

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

1. 1. Next, transfer the boiled plum into a sieve. Leave for 5 minutes to remove all excess liquid;

1. 1. Then, transfer the plum mass back to the pan and beat the sauce with a blender to obtain a uniform consistency;

1. 1. 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;

1. 1. Meanwhile, peel the onion. Grind it into a small cube;
   2. In a heated pan with olive oil, put the onion slices. Fry until golden;
   3. 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 to cook for another 5 minutes;
   4. Next, rinse and pat dry the fresh mint and cilantro. Grind the greens as finely as possible;
   5. Add all other spices, fresh herbs to the sauce. Stir, bring back to a boil and cook for 7 minutes;

1. 1. Arrange the finished plum sauce in sterilized jars and close with tin lids. It is advisable to store such a delicious sauce in a cold place. Enjoy your meal!

Yellow plum tkemali

You can prepare tkemali from yellow plums for the winter according to the recipe below or following the recommendations given in the video. Like many dishes of Georgian cuisine, tkemali is distinguished by its spiciness and spiciness. You can get the same traditional taste only with the help of a set of herbs and spices. Thus, the following recipe perfectly demonstrates the harmony of a number of aromatic ingredients.

Ingredients:

• Yellow plums - 1.7 kg;
• Sugar - 4 tsp;
• Garlic - 4 cloves;
• Lovage - 1 sprig (optional);
• Ground coriander - 1 tsp;
• Dill - 2 sprigs;
• Hot chili pepper - half;
• Salt - 2 tsp.

Cooking method:

1. Pour clean yellow plums with water, bring to a boil. Turn off when it is noticeable that the plums are boiled soft (this happens almost immediately after boiling);
2. Throw the plums in a colander;
3. Rub the plums through a sieve to remove the pits and skins. Stock up on patience;
4. Put the resulting thick mass on the stove and cook slowly for 15-30 minutes until the desired density. The sauce must be stirred frequently so as not to burn;
5. Gradually add spices, chopped pepper to the sauce;
6. Add finely chopped greens and garlic shortly before the end of cooking;
7. The finished sauce is hot, laid out in jars, sealed tightly. The sauce for quick consumption is stored in the refrigerator. Enjoy your meal!

Tkemali sauce from blue plums at home for the winter

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. Prepare blue plum tkemali sauce according to a delicious and simple recipe for the winter.

Ingredients:

• Blue plums - 2.3 kg;
• Sugar - 200 g;
• Hot pepper - 1 pod;
• cilantro and basil - in a bunch;
• Water - 1/2 cup;
• Garlic - 2 heads;
• Salt - 1 tbsp. l.

Cooking method:

1. Wash fruits and put in a bowl. It is necessary to pour half a glass of water and cook on low heat under the lid until soft, stir;
2. As soon as the fruit begins to fall apart, turn off the fire;
3. Then we filter the blue plums through a sieve or colander (the liquid can be used later in compote);
4. We rub the mass well 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 1 hour;
5. Now you need to clean and finely chop the greens, garlic, hot peppers. You can use a meat grinder or blender, then add 2 tbsp to the mass. l. plum decoction;
6. 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. Enjoy your meal!

Plum and tomato tkemali, a classic recipe for the winter

The plum and tomato tkemali recipe will be an appropriate substitute for factory-made ketchups and sauces, because this product does not contain harmful preservatives, but is prepared exclusively from fresh fruits, the enzymes in which promote good digestion, especially after eating meat or during a feast.

Ingredients:

• Tomatoes - 500 g;
• Plum - 500 g;
• Sugar - 7 tbsp. l.;
• Garlic - 1 head;
• Ground coriander - 1 tsp;
• Hot chili pepper - half a pod;
• Paprika - bunch (optional)
• Vegetable oil - 1 tbsp. l.;
• Cilantro - a bunch;
• Vinegar 9% - 1 tbsp. l.;
• Salt - 1 tsp

Cooking method:

1. Wash plum tomatoes. Divide the plum into 2 halves and remove the pit. Cut the tomatoes randomly, cut out the growth site of the stalk. After that, put the tomatoes and plums in a saucepan with thick walls;
2. Cover the pan with a lid and put on fire, cook plums and tomatoes under the lid for about 7-10 minutes. We need a large amount of juice to stand out;
3. After the tomatoes and plums must be mixed. If your blender is not powerful enough, after grinding pieces of skin come across, then be sure to grind the sauce through a sieve;
4. Boil the sauce for 15 minutes, add cilantro greens and garlic grated on a fine grater. Add hot pepper to taste;
5. Pour all the spices, salt and granulated sugar. Boil the sauce for 15-20 minutes;
6. As a result, it should become thick. Take a sample, depending on the plums, more sugar may be needed. Pour in a spoonful of vinegar and oil, cook for 5 minutes;
7. Pack the sauce in sterile jars and seal immediately. Cool the sauce under a blanket, after a day put it in the pantry. I want to draw your attention to this most delicious plum tkemali recipe for the winter. Enjoy your meal!

Plum tkemali with pomegranate juice

Lemon and pomegranate juice is added only if the plums are ripe and sweet enough.

Ingredients:

• Pomegranate juice (natural) - 100 ml;
• Sugar - 100 g;
• Coriander, hops-suneli - to taste;
• Plum - 2 kg.;
• Garlic - 1 head;
• Salt - to taste.

Cooking method:

1. We begin the preparation of plum tkemali for the winter by peeling the fruits. 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 another 5 minutes. After distributing the sauce into jars, cork them and, after cooling, remove them for the winter. You can store in a regular pantry. Enjoy your meal!

Tkemali sauce without cooking and vinegar - a recipe

Next, let's try to cook Tkemali sauce for the winter without cooking. Raw sauce has a rich taste of a whole bunch of herbs, moderate spiciness and goes well with any meat. Stored for a long time in the refrigerator, under a regular lid. We invite you to taste a fragrant and tasty sauce that has preserved all the vitamins, as well as your strength and patience.

Ingredients:

• Plum - 1.5 kg;
• Mint - a bunch;
• Sugar - 1 tbsp. l.;
• Hot red pepper - 5 pcs.;
• Basil - 2 bunches;
• cilantro - 2 bunches;
• Garlic - 2-3 heads;
• Salt - 1 tbsp. l.

Cooking method:

1. Rinse herbs thoroughly and spread on a towel to dry. Peel the garlic, remove the stalks and seeds from the pepper;
2. Wash the plum, dry and remove the seeds;
3. Scroll plums, garlic, pepper herbs in a meat grinder. For mint and basil, remove tough stems before scrolling;
4. Add salt and sugar. The ingredients indicate the minimum amount, you can add one or the other, depending on your taste preferences;
5. Mix the mass thoroughly, wait another 10-15 minutes, mix again;
6. Arrange the sauce in sterilized jars, close with boiled lids and send for storage in the refrigerator. Tkemali without cooking is stored for a very long time;
7. Ready-made sauce goes well with any meat, boiled sausage, and is also wonderfully smeared on bread. Enjoy your meal!

Tkemali sauce with walnuts - step by step recipe with photo

Tkemali with walnuts is tasty, healthy and satisfying. It can be eaten simply by spreading it on bread, it is good for dishes cooked on the grill, and you can also marinate meat and poultry in it. If you are preparing the sauce for the winter, cook the sauce longer.

Ingredients:

• Plum or cherry plum - 1 kg.;
• Sugar - 3 tsp;
• Imeretian saffron - 1 tsp;
• Garlic - 1 head;
• Walnuts (chopped) - 3 pcs.;
• Hot pepper - 1 pc.;
• Coriander - 1 tsp;
• Dill, cilantro and mint - to taste;
• Salt - 2 tsp.

Cooking method:

1. Pour cherry plum into a saucepan, pour in water to cover the fruits. Cook for about 15 minutes, then grind the cherry plum through a sieve to make a puree. We remove the bones. Do not drain the liquid in which the cherry plum was boiled;
2. We put in the blender bowl: peeled garlic, chopped walnuts, coriander, chopped herbs, salt, sugar and peeled hot pepper. Grind everything until smooth;
3. Add cherry plum puree. Grind again until smooth.
4. We shift the resulting mass into a saucepan, add a little liquid in which cherry plum was cooked. Boil over low heat for about 10 minutes;
5. Pour the sauce into sterilized jars. Let the sauce cool down and then put it in the refrigerator. Enjoy your meal!

Tkemali sauce at home. Georgian cuisine

Tkemali is a spicy sauce originally from Georgia. Like all national dishes of this mountainous country, it contains a large amount of natural herbs and spices, therefore it is good for health. The only people who should refrain from eating the sauce are people with gastritis and peptic ulcers of the stomach and duodenum.

Traditionally, tkemali is made from sour yellow or red tkemali plums (a type of cherry plum) or blackthorn. In Georgia, they grow in abundance both in the wild and in household plots.

The classic sauce turns out to be sweet and sour, with a lemon-mint note, to which it owes a special swamp mint - ombalo.

Georgians claim that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes have appeared that allow the use of various sour fruits, depending on the season and region of their growth.

It can be plums of different varieties, gooseberries, red currants or some other berries. If there is no ombalo, housewives often use other varieties of mint, getting an excellent result.

Tkemali is a worthy addition to meat, fish, pasta and vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.

Such a preparation can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, moreover, it does not contain a single gram of fat, only 8 grams of carbohydrates. For this reason, with a clear conscience, you can diversify your menu on a diet with sauce.

Useful properties of tkemali

Tkemali consists of fruits and herbs, does not contain oil, therefore it brings undoubted benefits to the human body. The active substances contained in spices help to improve digestion and appetite.

A number of vitamins are preserved in the sauce - E, B1, B2, P and PP, ascorbic acid. Thus, flavoring food with a spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the cells of the body, brain function, the condition of the skin and hair.

Plums are a pantry of pectin, which cleanses the intestines and activates its work. Therefore, any heavy food is digested easily and without problems.

Tkemali from plums for the winter - photo recipe

In the process of preparing preparations for the winter, housewives pay a lot of attention to various sauces. These are ketchups familiar to everyone with unusual ingredients, and sometimes just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that is perfect for all meat products from shish kebab to fried chicken hams. Yes, and with meatballs, it will be incredibly tasty. Want to try? Then we prepare tkemali sauce for the winter at home.

Time for preparing: 1 hour 30 minutes

Quantity: 3 servings

Ingredients

• Plums: 1.5 kg
• Garlic: 1 goal
• Sugar: 8-10 tbsp. l.
• Salt: 2 tbsp. .l
• Seasoning "Hmeli-suneli": 1 tsp
• Vinegar: 50 g

Cooking instructions

Yield - 1.5 liters of tkemali sauce.

P.S. To make the sauce identical to the legendary tkemali, before serving it should be sprinkled with chopped herbs and mixed.

Parsley and dill are suitable for this, half a bunch of each per half-liter jar. It can be made more saturated by adding vegetable oil. This can be done both during the cooking process and before serving. Not more than 30 ml per specified container.

Classic Georgian plum tkemali - a step by step recipe at home

A real, specifically Georgian sauce should include exactly the tkemali plum, which gives it a characteristic taste. You also need to find an ombalo. This subspecies of mint does not grow in central Russia, however, sometimes it can be found in the markets in dried form or ordered online on specialized sites.

Ingredients for classic tkemali

The output of this amount of products is 800 grams of sauce.

• 1 kilogram of plum tkemali;
• 10 grams of salt;
• 25 grams of sugar;
• 5 medium or 3 large garlic cloves;
• chili pepper (1 pod, you can slightly increase or decrease its amount);
• a bunch of fresh dill (about 30 grams);
• a bunch of ombalo, or dried grass (30-40 grams);
• 30 gram bunch of cilantro;
• 5-6 grams of dried coriander;
• 6 grams of dried fenugreek (aka ucho, or suneli).

Cooking

1. We wash the plum and put it in a saucepan. It is important that you do not need to separate the pulp from the stone, pour boiling water over it and remove the skin. Pour clean water - about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire must be small.
2. We transfer the finished tkemali plum into a colander with small holes and begin to wipe thoroughly. The result should be a plum puree, the skin and bones will remain.
3. We shift the workpiece into a saucepan and bring to a boil over low heat. Remove from heat, add dry spices - coriander, suneli, as well as salt and sugar.
4. Greens, previously washed and thoroughly dried, chop as finely as possible and add to the future sauce.
5. Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
6. Garlic must be passed through a special press, added to tkemali.
7. Fill well-sterilized small jars with ready-made tkemali sauce, close with lids. The dish is ready!

yellow plum sauce

Alternative versions of the famous sauce are no less tasty and spectacular. One of the most common is the tkemali recipe, which uses yellow plums. The most important thing is that they are not sweet and very soft, otherwise the dish will not work and will be more like jam than sauce.

Ingredients for yellow tkemali

• 1 kilogram of yellow plums of any variety;
• 50 grams of sugar;
• 30 grams of rock salt;
• 5-6 medium garlic cloves;
• a pod of bitter green pepper;
• a bunch of fresh cilantro weighing 50 grams;
• a bunch of fresh dill weighing 50 grams;
• 15 grams of ground coriander.

Cooking

1. Plums are pitted and passed through a meat grinder, or grind in a food processor. After adding salt and sugar, boil for 7 minutes
2. Remove tkemali from heat, after 10 minutes add chopped spices, herbs, herbs, garlic. mix
3. Without waiting for the sauce to cool completely, pour it into prepared small containers that have been pre-steamed. Close tightly with lids.

Yellow tkemali is ready!

From blue plums - the most delicious sauce recipe

The famous sauce can be made from blue-colored plums, which are very common in the season. They grow in gardens, on personal plots, are sold in vegetable and fruit shops. The main condition is not to take ripe soft fruits.

Ingredients for tkemali from blue plums

• 1.5 kilograms of fruits;
• 2 hot peppers;
• a couple of teaspoons of dried sweet pepper;
• a tablespoon of a mixture of Provence herbs;
• a dozen cloves of garlic;
• 5 large spoons of granulated sugar;
• 2 large spoons of salt.

Cooking

1. We remove the bones from the fruits, transfer them to a pan or basin.
2. Mix with sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
3. Garlic and hot peppers need to be crushed with a press and added to the plums.
4. Putting salt and dry spices, it is necessary to boil the tkemali for 10 minutes.
5. Hot sauce is poured into sterilized jars and sealed.

A simple recipe for plum kemali at home

There are options for preparing the sauce, suitable for those who do not want to spend a lot of time and effort in order to get a great result. The simplest and fastest tkemali recipe allows you to get a homemade dish in less than an hour.

Ingredients

• ¾ kg of any sour plums;
• a head of garlic;
• a bunch of fresh cilantro;
• 3 large spoons of dry seasoning hops-suneli;
• 2/3 red hot pepper;
• a large spoonful of sugar;
• a small spoonful of salt.

Cooking

1. Grind fruit in a food processor or pass through a meat grinder.
2. Cook with salt and sugar until the mass boils.
3. Remove, wipe, add spices and garlic.
4. We cook for five minutes.
5. We roll tkemali into jars.

Tkemali recipe with tomatoes

An alternative to the classic recipe is the option with the addition of tomatoes to the usual ingredients. In this case, something in between ketchup and tkemali is obtained. The sauce perfectly complements the taste of meat cooked on the grill or on coals, pasta dishes, vegetable stews.

Ingredients for tkemali from plums and tomatoes

• 1 kilogram of ripe tomatoes;
• a quarter kilogram of chili pepper;
• 300 grams of unripe plums;
• a head of garlic;
• a pinch of dried red pepper;
• an incomplete tablespoon of salt;
• an incomplete tablespoon of coriander;
• glass of water.

Cooking

1. Stew the washed and quartered tomatoes until the skin comes off. Usually half an hour of heat treatment is enough. We rub through a sieve.
2. Grind chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
3. Add tomato puree to the mixture.
4. In an enameled saucepan, boil over low heat for a quarter of an hour. Don't forget to stir with a wooden spatula.
5. Pour tkemali into sterilized jars, cork.

• The plums you use should be slightly underripe - sour and firm. This is the main condition for choosing the leading ingredient.
• Boil in an enamel bowl, stir better with a wooden spoon or spatula.
• Do not add fresh herbs to hot sauce. Let it cool down a bit and become warm. In this case, vitamin C will be preserved, which is destroyed at high temperatures.
• Try to ensure that all the garlic that gets into the tkemali is properly crushed. Large pieces that may accidentally fall into the dish will not make it better.
• It is important to store the sauce in small jars. This is necessary so that it does not deteriorate. An open jar should be eaten within a week maximum, otherwise mold may appear.
• If it is not important for you to get classic tkemali at the exit, you can add or exclude certain ingredients. Some housewives do not use fresh cilantro because of its specific flavor, others add sweet bell pepper by grinding it and adding it to puree, lemon juice or even apples. It all depends on taste and individual preferences.

Homemade tkemali is a great alternative to store-bought sauces that contain artificial preservatives and colors. Another advantage of the dish is the absence of vinegar, which negatively affects the mucous membranes of the gastrointestinal tract.

Tkemali is a traditional Georgian sauce that has a sweet and sour taste and spicy spiciness. It is ideal for meat dishes. This sauce is usually prepared from sour plums. However, there are other recipes for tkemali, where gooseberries, blackthorn, apples, currants and other products are taken as the basis. However, the classic version is made from plums.

cooking secrets

Before proceeding with the consideration of tkemali recipes, it is worth giving a few secrets of its preparation. By following them, you can create an excellent sauce for meat dishes. By the way, any hostess can cook tkemali at home. After all, this does not require special skills and specific equipment. It is enough to follow the recipe and follow some rules. So, the secrets of cooking tkemali:

• Oil and vinegar are not added to this sauce. The workpiece is stored for a long time due to heat treatment, as well as the spices that are part of it and are particularly pungent. Even at room temperature, the product will not deteriorate. The most important thing is properly prepared jars. They must be thoroughly washed, sterilized and hermetically sealed.
• It is best to cook tkemali from plums, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
• To prevent the plums from burning during heat treatment, it is necessary to stir them regularly. To do this, it is recommended to use a wooden spatula. As for metal devices, they should not be used. Although the exception is stainless steel products.
• To cook the sauce, you should use only enameled containers or stainless steel. Pots made of aluminum may spoil the product. In addition, this metal, in contact with acids, releases substances harmful to human health.
• When studying the tkemali recipe, pay special attention to seasonings. They allow you to give the sauce a unique taste and aroma. To make tkemali original, pennyroyal is added to it, which is often replaced with peppermint. Only a true connoisseur of Georgian cuisine can notice the difference.
• Plums for the preparation of such a sauce should be crushed. To do this, according to the classic recipe for tkemali, they are boiled, ground through an ordinary sieve. Due to this, the sauce acquires a thinner and more delicate structure. If this is not important, then you can grind the components with a blender or pass everything through a meat grinder. This will greatly simplify and, of course, speed up the process.
• When calculating the number of components, it must be taken into account that in order to obtain a thick product, it is boiled down almost 4 times.

sauce recipe

Consider the classic recipe for making tkemali. This will require:

• 3 kg stoned plums of sour varieties;
• 2 heads of garlic;
• 200 g cilantro (fresh);
• ½ cup sugar;
• 4 tbsp. l. ordinary salt;
• 10 g of marsh or peppermint;
• a few hot peppers.

Cooking steps

So, how to cook tkemali? To begin with, it is worth preparing the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in a cool place for a while. Plums should stand and let the juice. Place them on the stove and turn on the heat. If there is not enough juice, add some water (preferably boiled). Bring the contents to a boil and boil for a while (5-10 minutes). Finally, the plums should be rubbed through a regular sieve.

Place the plum puree on the stove and turn on the heat. Boil the mass until its volume decreases by 3-4 times. When this happens, add chopped garlic, bitter pepper grated in a blender, the remaining sugar, chopped herbs, salt and suneli hops to the sauce. Boil the mass for another 10-15 minutes.

Put the finished tkemali sauce into prepared jars (washed and sterilized). Close the containers with pre-boiled lids. When the jars are cool, move the workpiece to a cooler place, such as a pantry.

Simplified version

Many people make tkemali from cherry plum, but it is best to use plums to make the sauce. Consider a simplified recipe:

• 1.5 kg plums of sour varieties;
• 20 g of ordinary salt;
• 50 g of sugar;
• 20 g spices (hops-suneli);
• about 2 heads of garlic;
• no more than two pods of hot pepper.

Let's start cooking

First, peel the plums, and then chop them with a blender. Add sugar and, of course, salt to the resulting mass. Place the container of plums on the fire. Boil the mass until its original volume is reduced by 2-3 times.

Peel the garlic and grind it together with hot pepper, previously peeled from seeds, using a blender. Add the mixture, as well as dry spices, to a bowl with plums. Boil the tkemali sauce for another 6-7 minutes. Remove the finished product from heat, pour into sterilized jars and seal tightly.

Is there a difference?

Is a sauce made according to a simplified recipe different from a classic one? You can store it even at room temperature. The main thing is that the containers are hermetically sealed. As for taste, there are differences. Tkemali, prepared according to a simplified recipe, is less salty and more spicy.

yellow plum sauce

To prepare tkemali according to this recipe, you will need:

• 1 kg of peeled yellow plums;
• from 20 to 40 g of sugar;
• 30 g of salt;
• a head of garlic;
• 1 hot pepper;
• 50 g cilantro (fresh);
• 50 g fresh dill;
• 10 g ground coriander.

The amount of sugar depends on how sweet the plum is. If necessary, the amount of this component can be increased.

So, let's begin…

Tkemali for the winter according to this recipe is prepared quickly and simply. First, peel the plums from the stones, and then chop them. To do this, you can use a meat grinder or blender. The latter option is preferable, as it is recommended to avoid contact of products with metal.

Peel the garlic and then crush. Also prepare hot peppers. It needs to be de-seeded and chopped. Finely chop the greens. Add to mashed yellow plums. Boil the mass until it is reduced in volume by 2 times. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and simmer for a few minutes.

Pour the finished tkemali into sterilized jars and seal tightly. You can store the workpiece in any conditions: in the pantry, cellar, refrigerator. The sauce is not capricious and perfectly tolerates room temperature.

Preparation of tomatoes and plums

To prepare red tkemali, you need to prepare the following products:

• about 1 kg of plums;
• 1.5 kg of red tomatoes;
• 750 g of sweet pepper;
• 500 g of onions;
• 500 g of apples, preferably sour varieties;
• 1 hot pepper;
• salt, fresh herbs, sugar.

Cooking method

First, pour boiling water over the tomatoes. This will remove the skin from them. Grind the pulp of tomatoes with a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from the heat and rub through a regular sieve.

Peel and chop the apples with a grater. Do the same with the bow. You can use a blender to grind it. Prepare other ingredients in the same way: hot and sweet peppers.

Mix all the ingredients in a container and place it on the fire. Boil the sauce until you get the desired consistency. Place the prepared tkemali from plums and tomatoes in sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.

Can you not cook?

There is a recipe for plum tkemali, where the components do not undergo heat treatment. Let's consider it in more detail. To prepare the sauce you will need:

• about 1.2 kg plums, already pitted;
• 2 to 4 pods of hot pepper;
• a head of garlic;
• no more than 50 g of basil;
• 50 g cilantro;
• about 25 g peppermint;
• 20 g of ordinary salt without additives;
• 20 g white sugar.

Cooking process

To make this sauce, grind plums, peeled garlic, and seedless peppers with a blender. Chop the greens the same way. Combine all ingredients and mix. Add salt and sugar to the resulting mass. To mix everything well, use a blender or mixer.

Sterilize jars and lids. Pour the prepared sauce into containers and seal tightly. It is necessary to store such a workpiece in a cool room. At room temperature, the sauce will go bad and won't last until the end of winter.

It should be noted that this method of preparation allows you to save the maximum amount of all useful substances in the finished tkemali.

Recipe with pomegranate juice

To prepare an extraordinary sauce, prepare:

• 2 kg plums;
• from 60 to 80 g of sugar;
• salt to taste;
• coriander;
• hops-suneli;
• 1 head of garlic;
• 100 ml natural pomegranate juice.

Grind the plums, after removing the seeds from them. Add salt, dry spices and sugar to the resulting puree. Place the mixture on the heat, bring to a boil and simmer until the sauce thickens.

Peel the garlic, pass it through a press and add it to the tkemali. Pour in the pomegranate juice, mix everything and cook for 5 minutes. Pour the finished sauce into sterilized glass containers and close tightly. You can store the workpiece at room temperature. This sauce is perfect for meat dishes. Yes, and it is prepared quickly and easily. Now you know how to cook tkemali.