Classic step-by-step recipe for plum tkemali. Plum tkemali - classic video recipe for the winter

The article presents the most outstanding recipes Georgian sauce based on plums. Tkemali from cherry plum is a wonderful compliment to dishes of any cuisine. Many gourmets consider food without tkemali to be incomplete. To prepare the sauce, use plums of any variety. Besides traditional version, modern housewives will be able to cook tkemali in a slow cooker.

Benefits of cherry plum sauce

A sour taste and spicy plum notes give the sauce a special taste. There is not a single gram of fat in the composition, and the number of calories is kept to a minimum. Contains vitamin C and plum pectin. Hot pepper and garlic help stimulate the appetite. It is especially useful to use in winter time for the prevention of colds.

Which plum is better to take?

Traditionally in Georgia, sauce is made from Tkemali plums. However, due to the fact that this plum variety is not available in other regions. The sauce is usually made from sour fruits wild varieties. The softer and riper the plum, the juicier and more aromatic the tkemali will be. In recipes you can often find options for making garden plum sauce.

Use exclusively wild plum(cherry plum) of any varieties. IN ripe fruits The bone should separate well.
To add a special Georgian flavor, do not skimp on spices. Traditionally it is cilantro, dill, capsicum bitter, coriander, mint and suneli hops.
It is easier to peel the fruit if you pour boiling water over the plum and cool it in cold water.
Do not cook the sauce for a long time; heat treatment will kill all useful qualities.
If you don't add it to the sauce hot pepper, it can be given even to children.

Step-by-step plum tkemali recipe, classic for the winter

Thanks to step-by-step recommendations, even a novice housewife can prepare the sauce no worse than the famous ones Georgian chefs. Prepared for the winter, with a spicy plum flavor, tkemali will go well with your favorite dishes. To quickly and easily prepare the sauce, just follow the step-by-step recommendations.

What can replace plums?

How to prepare:

Remove the seeds from the fruits and boil them slightly. Grind fruit puree through a sieve, puree with a blender. Add salt, add herbs, garlic, chopped hot pepper, lightly boil. Pour into treated bottles and store in the refrigerator.

Adjika from plum for the winter tkemali

Ingredients:

- “Hungarian” - 1 kg
- granulated sugar – 2 tablespoons
- red sweet pepper– 5 pcs.
- ground pepper(spice) – ½ tsp.
- large spoon table salt
- hot pepper

How to cook:

Wash the container with a soda solution and treat it in any way. Boil the lids. Sort through the plum fruits, wash them, and remove the pits. Wash the pepper, cut into 3 parts, remove the seeds. Remove excess garlic husks. Turn through a meat grinder. Season with salt, pepper, sugar and stir. Place the basin on the stove and boil. Boil the mixture, stirring regularly. Package the workpiece.

Recipe with ginger and coriander

You will need:

Granulated sugar – 6 teaspoons
- green cilantro
- dill greens
- apple cider vinegar
- dry ginger – 2 teaspoons
- salt – 4.2 tsp.
- garlic clove
- dill, parsley
- walnut

How to cook:

Wash the fruit, remove the seeds, and grind through a meat grinder. Measure required quantity components. Pour the plum puree into a saucepan with a tight bottom, add hot pepper and other spices. Place the sauce on the stove and leave the contents to simmer for 15 minutes. Remove hot pepper. Fill sterilized containers, cover and screw on. When you open the jar in winter, add herbs, nuts and garlic. Squeeze the garlic through a press, and chop the nuts with a rolling pin.

Recipe with cilantro and fresh parsley

Ingredients:

Dried plum – 95 g
- pepper
- fresh parsley
- garlic clove
- hot peppercorn
- ground pepper (spice)

How to prepare:

Sort the fruits and wash them thoroughly in a basin, put them in a saucepan, and fill them with clean water. It should cover the contents. Filter the broth, grind through a sieve, dilute the sour cream until thick, add crushed garlic, mix with fine salt, chopped capsicum and chopped herbs. Stir, boil, let cool.

Recipe with lemon juice and fenugreek

Required components:

bunch of cilantro
- salt – ¼ tsp.
- garlic clove – 5 pieces
- crushed coriander, ground fenugreek - ½ tsp each.
- lemon juice – ½ cup
- large spoon vegetable oil
- ground red pepper – ¼ teaspoon
- plum fruits – 700 g

How to cook:

Prepare the mixture and boil it. Reduce the flame, cover with a lid, continue cooking until soft. Drain the water. Remove the seeds and rub through a sieve. Chop the cilantro. Crush the garlic. Place the fruit back into the pan and add the fenugreek, coriander, garlic and cilantro. Water lemon juice, sprinkle with red pepper. Boil the prepared mixture, hold for a couple of minutes, remove from heat. Cool the workpiece to room temperature, transfer to the processed liter jar. Pour oil to the top, close the lid.

Tkemali sauce is made from plums - a spicy dish, I would even say fire-breathing, it came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well, now we don’t have to live in poverty with plums, so we can easily afford to make a few jars. Moreover, our skillful housewives have adapted to replacing plums with apples or red currants, and unripe gooseberries.

Recipes:

They eat it with meat, fish, poultry and side dishes - potatoes and pasta. Classic recipes are based on tkemali plum, garlic and herbs. Real tkemali also uses mint, but where can we get it? Let's make do with improvised means.

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

Let me explain for those who don’t know much about plums - tkemali is a cherry plum, that’s what they call it in Georgia, and its clever name is splayed plum. Prunes, it's easy dried plum and nothing more... and that small plum, dark blue in color, which our housewives in the markets call prunes, is a home plum, just small varieties, in many southern regions grows like wildflowers.

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

To do this, 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 blender, and some other little things….

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

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 pennyroyal called “ombalo,” then, of course, we’ll add it. And those who don’t have “ombalo” - don’t be upset! We put regular peppercorns and the taste will be the same, maybe some gourmet can tell the difference, but there are rarely gourmets at our tables!

What you need for the 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;
head of garlic;
a heaped teaspoon, exactly as much as you scoop, of hops-suneli and coriander.

How to make tkemali sauce from plums at home:

Rinse the plums well and place in a saucepan. Add half a glass of water and simmer over medium heat for about fifteen minutes. Cool.
Strain on a sieve to remove pits.
Place the resulting puree back into the pan and place on low heat.
After boiling, add sugar, salt and dry spices.
Wash the chili, dry it on a towel and remove the seeds and stem.
Wash the greens and garlic, peel and chop together with the chili in a food processor.
Place the green mixture into the boiling water slowly plum puree, mix well and simmer over low heat for another 15-50 minutes.
Remove from heat, transfer to dry sterile jars and seal.
Cool upside down and store in the cellar.

Bon appetit in winter!

Classic plum tkemali in a slow cooker - Finger lickin' good

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

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

small blue plum, seeds can be easily removed from it without cooking, two kilos;
salt half the table. false;
sugar one table. false;
dill, cilantro and parsley in a small bunch;
ground coriander and half a teaspoon of black pepper. false;
head of garlic.

Preparation:

We clean everything, wash it and dry it on a towel, remove the seed chamber from the chili pepper, and the seeds from the plums.
We chop the plums into dust in a food processor, place them in the multicooker bowl and set the Fry or Baking mode for twenty minutes.
At this time, we run all the other ingredients in the food processor - 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 with the plums, mix well and turn on the Stewing mode for another half an hour.
When ready, immediately place on dry sterile jars and twist it.
We turn it over and leave it to cool, then lower it into the cellar.

Quick and easy, very tasty!

This recipe can be said to be for outright lazy people. But it turns out delicious and aromatic!

I’ll warn you right away - you don’t need salt, good adjika already has it in abundance, but it’s worth a try ready dish to taste, add salt if necessary!

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

Cooking recipe:

Wash the plums and dry them on a towel.
Place 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 it in a food processor.
We roll the plums in a sieve or colander made of fine metal mesh to remove the pits.
Place the plum puree in a saucepan and bring to a boil over low heat.
Add sugar, garlic and adjika, stir and cook for five minutes.
Remove from heat and place in dry, sterile jars and seal.
Turn over and let cool. We put it in the cellar.

Quick and very simple, the taste is great, it will go with a bang with charcoal-fried meat!

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 recipe from blue plums at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the seeds can be removed easily and freely. They are also called Hungarian. The sauce will be spicy, but it won't suit everyone.

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

Preparation:

Wash and dry the plums on a towel. We take out the seeds from them - make a circular cross-section, divide them into two halves and remove the stone.
We clean and wash the peppers, garlic and cilantro. Remove the core from the pepper.
We pass everything through a meat grinder or through a food processor.
Place the resulting puree in a separate pan and place on low heat.
Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
Boil for about five minutes and pour into dry, sterile jars.
Roll up and cool upside down. We store it in the cellar.

Very easy to prepare sauce. Bon appetit!

Bell pepper will add zest to the sauce and unique taste. We will cook from Hungarian cherry plum, but anyone who has yellow cherry plum can 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, optional, a teaspoon (hops-suneli, coriander, mixture of peppers).

Cooking process:

We wash and peel vegetables and fruits. We remove the seeds from the plums and remove the seed chamber from the peppers.
We pass everything through a meat grinder or chop it in a food processor until pureed.
Place the puree in a saucepan and slow fire.
After boiling, add sugar, salt, spices and boil for 20-30 minutes.
Place in dry, sterile jars and seal.
Cool upside down and store in the cellar.

The sauce is very spicy and unique in taste, perfect for fish!

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

A classic, it 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 khmeli-suneli;
half a glass of sugar;
chili pepper

Preparation:

We clean and wash fruits and vegetables, remove seeds from peppers, and seeds from plums.
Grind in a meat grinder or food processor, place in a saucepan and place on low heat.
Cook for ten minutes, add sugar, salt and spices and cook for another five minutes.
Remove from heat and pour into clean, sterile jars.
We store it in the cellar.

Traditional recipe, tastes pleasant and classic, Bon appetit!

The sauce that turns Meat into a Song - Video recipe from a smart housewife

Products for the recipe:

cherry plum (or plum fruits) - fresh and ripe - 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 you have dry, then a couple of spoons;
ombalo (mint) – 1 table. l.;
ground coriander and coriander beans - half a tbsp. l.;
utskho suneli – one tsp;
ground black pepper;
a mixture of peppers to taste.

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

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

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

Preparation:

We wash the cherry plum and apples, cut the apples into slices and put everything in a pan, pour a glass of water. Heat over low heat until boiling. Boil for ten minutes.
Cool and rub through a sieve.
Place the fruit puree in a saucepan and bring to a boil.
Add chopped greens with garlic and pepper in a food processor, salt, sugar and boil for ten minutes.
We fill it in sterile and dry jars, roll it up and put it in the cellar.

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

Restaurants with oriental cuisine There are plenty of Georgian dishes everywhere, but unfortunately not every restaurant can boast of real dishes prepared in Georgian.

This video will cover traditional recipe original sauce, without further ado or additives – watch, cook and enjoy the exquisite taste:

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

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

And there is also one piece of advice - when cooking, constantly stir the sauce, otherwise it may burn!

Be sure to try to make such an incredibly tasty and varied in taste sauce! Now you will see how your usual and daily prepared dishes will sparkle. And your family, guests and friends will not only be delighted - they will inspire you to create new culinary masterpieces.

Have you ever tried sauce made from Georgian plums? Awesome spicy sauce tkemali, you can cook it at home or with us, if you choose the right recipe. It is clear that the real thing is made only at home. IN classic recipe There are spices that are difficult to find here. Our hostesses adapted traditional preparation to harsh realities, somewhat departing from the canons.

Homemade tkemali is a wonderful alternative to store-bought ketchup and other sauces. Does not contain dyes or artificial preservatives.

How to cook tkemali from plums

Traditionally, the sauce is prepared from sour tkemali plums - yellow and red. They won't judge you if you cook them thorns. Thanks to special herbs, the preparation is obtained sweet and sour taste, with a delicate mint-lemon note. But mint in Georgia is special, swamp mint - ombalo. We replace it with the usual one, growing in middle lane Russia, thyme, lemon balm. The result, if it worsens, will be insignificant. Look in the markets for dried ombala, sometimes they sell it.

For cooking, cherry plum is taken, completely unripe, green, sour. Tkemali plums are replaced with gooseberries and red currants.

Some tips:

Do not add vinegar; the preparations will winter well without this preservative.
Plums are a sour fruit; stir the brew only with a wooden spoon so that the puree does not burn quickly. Cook in enamel dishes.
Place fresh herbs in the cooled sauce, otherwise the vitamins will be destroyed.
When preparing for the winter for long-term storage, pour into jars with sauce sunflower oil, then mold and fermentation do not threaten conservation.
Eat an open jar within a week, no longer, otherwise mold will form.

What do you eat the sauce with?

Tkemali will decorate meat and fish dishes, stewed vegetables, pasta.

Tkemali from cherry plum with hops-suneli

It’s difficult to call the sauce real, since Georgians do not add vinegar, even when preparing it for the winter. But the sauce will be tasty and spicy.

You will need:

Unripe cherry plum – 1.5 kg.
Sugar – 8-10 large spoons.
Head of garlic.
Salt – 2 tablespoons.
Vinegar – 50 ml.
Khmeli-suneli seasoning – teaspoon.

How to prepare tkemali:

Rinse the plums thoroughly, changing the water several times. Select spoiled fruits. Cut in half and remove the pit.
Peel the garlic. Grind the plums with garlic in a meat grinder, or use a blender.
Pour seasoning, salt and sugar into the mixture and mix.
Place on the stove, turning the heat to low. Cook, continuously stirring the contents of the pan, keeping it from burning. Soon the plums will release juice, and there will be no need for stirring.
Continue cooking for about an hour.
At the same time, prepare the jars - sterilize them.
About 5 minutes before the end of cooking, pour vinegar into the pan.
Fill the jars and screw them on.

Advice. To make the sauce reminiscent of the legendary tkemali, when serving, sprinkle generously with finely chopped dill and parsley, and add sunflower oil (30 ml). Oil can be added during the cooking process, but it can be added directly to the gravy boat.

Plum sauce with adjika

The recipe combines two famous Caucasian sauces. It makes for an interesting combination.

Take:

Plums – 5 kg.
A jar of ready-made adjika – 200 gr.
Garlic – 600 gr.
Sugar – 800 gr.

Preparation:

Puree the plums and garlic. Place in a cooking container and cook after boiling for 10 minutes.
Add the remaining ingredients and continue cooking for another 20 minutes.
Pour, cool and store for winter.

Classic Georgian tkemali sauce

In front of you Georgian recipe proper preparation homemade sauce.

You will need:

Tkemali plum – kilogram.
Salt – 10 gr. (1/2 tbsp).
Sugar – 25 gr. (spoon).
Large cloves of garlic – 3 pcs.
Chili pepper pod.
Dill – a bunch of 30 g.
Ombalo - a bunch (if dried grass, then 30-40 g).
Cilantro - a bunch of 30 g.
Dried coriander – 5 gr.
Dried fenugreek – 6 gr.
Water – approximately 100 ml.

How to make the sauce:

Wash the fruits and place them in a saucepan. Fill with water and boil. Cook over low heat until the pulp begins to separate freely from the seeds.
Transfer to a sieve and puree. Return it to the pan and continue cooking slowly.
When the pureed mixture boils, remove from the burner. Add dry herbs, granulated sugar, salt.
Chop the greens as finely as possible and send to tkemali.
Peel the chili pepper from the seeds, chop it like greens, and combine with the rest of the ingredients.
The last step is to add garlic, crushed with a press into a paste.
Fill the jars ready-made sauce, twist.

Simple tkemali sauce made from yellow plums

I offer the simplest recipe for preparing tkemali. For the sauce, you need to use only unripe yellow plums.

Take:

Plums - kilogram.
Sugar – 50 gr.
Salt – 30 gr.
Bitter Green pepper- pod.
Fresh cilantro - a bunch (50 gr.).
Dill – bunch (50 gr.).
Garlic cloves – 6 pcs.
Ground coriander – 15 gr.

Step-by-step preparation:

Wash the plums and select the pits. Grind in any convenient way - meat grinder, sieve, blender, food processor.
Add sugar and salt and boil. Cook over low heat for 7 minutes. The consistency of the workpiece should resemble thick sour cream.
Turn off the gas, let stand for 10 minutes. Then add finely chopped herbs, garlic, coriander powder. Stir well.
Immediately transfer to jars and seal.

From prunes with bell pepper

One of the most delicious tkemali, welded from blue plums. Observe the main condition - take unripe, dense fruits with green sides, and the sauce will turn out great.

You will need:

Plums – 1.5 kg.
Hot pepper – 2 pods.
Provençal herbs - a tablespoon.
Sweet pepper (or a couple of small spoons of dried bell pepper).
Garlic cloves – 10 pcs.
Salt – 2 tbsp. spoons.
Water - a glass.
Granulated sugar – 5 tbsp. spoons

How to prepare for the winter:

Select seeds from the fruit and place in a saucepan. Combine with sugar, pour in water.
Cook the mixture after boiling for 10 minutes.
Remove from the burner and wait until it cools down.
At the same time, turn the garlic cloves and seeded hot and sweet peppers into a paste.
Add to the cooled sauce, add salt, and return to the stove. Continue cooking after boiling for the last 10 minutes.
Pour the tkemali hot and seal immediately.

Recipe for plum tkemali with tomatoes

The addition of tomatoes makes the sauce taste like ketchup and tkemali at the same time. It is simple to prepare and can be done by housewives with minimal experience.

Ripe tomatoes - kilogram.
Unripe plums – 300 gr.
Chili pepper – 250 gr.
Head of garlic.
Red hot pepper - a pinch.
Salt – 15-20 gr. (incomplete tablespoon).
Coriander - the same amount.
Water - a glass.

How to cook the sauce:

Divide the tomatoes into quarters, place in a saucepan, simmer for half an hour until the skin comes off easily. Puree.
Place hot peppers, garlic cloves, and pitted plums in a bowl and chop with a blender (in a food processor or meat grinder) into a puree.
Add to tomato puree. Add spices and cook together for 15 minutes.
Pour, roll up and move to the cellar or pantry.

Video recipe for making the famous tkemali sauce. My favorite chef Ilya Lazerson shares all his secrets.