Plum sauce. Chinese sweet and sour plum sauce

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. Grind cilantro, hot peppers and 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 the sauce in a 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 tbsp.
• 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 up in a frying pan vegetable oil up to 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. plum sauce and leave it for one hour 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.

A separate topic in modern cooking is the preparation of sauces, which are a wonderful addition to any dish.

Many of us, after visiting the Caucasus, probably remember with longing local cafes, where almost all dishes are served with very tasty, magical sauces, the variety of which is simply mesmerizing.

Meanwhile, the basis of these sauces is the most common plum, from which, in addition to sweet dishes, a delicious spicy seasoning is also obtained. It can be prepared from these fruits of any variety and any ripeness. This fragrant seasoning for the winter can be prepared at home. In this article I will tell you about the most simple and incredibly delicious recipes for preparing this dish.

This recipe is convenient because you do not have to strictly adhere to the proportions. We cook from the quantity of products that are available, guided by our taste.

For cooking, I used such an early ripe variety with a sweet taste and honey aroma. Sourness is present only in the peel.

Ingredients:

• Plum
• Sugar
• Hot pepper (can be replaced with ground red)
• Carnation
• Water (if you steam the plum first)

We sort the plums, wash and remove the seeds. Then we act on the basis of our strengths, imagination and free time.

To obtain a puree of a homogeneous consistency, you can skip the fruit through a fine grate of a meat grinder, grind it in a blender or wipe it through a sieve after steaming. In the latter case, the sauce turns out to be more delicate, but requires a lot of effort and time.

I did the following. I put the fruit in a saucepan, half filled it with water and put it on a small fire. I languished them from the moment of boiling until they were completely boiled for about 10 minutes (ripe ones boil faster, unripe ones take longer).

The resulting mass was crushed with a blender. Many authors of recipes for this sauce suggest removing the peel, but then it turns out to be too pale and inconspicuous. As a result, I got about 2 liters of fruit puree, to which I added 1 tsp. salt (with a slide) and 1 tbsp. l. sugar (with a slide).

half hot pepper(can be replaced with 1 tsp. ground red) I also ground it with a blender (it can be done without pepper, then the taste will be more delicate). Then I crushed 3 clove inflorescences and a tablespoon of coriander seeds in a mortar, added to mashed potatoes and cooked over medium heat for 20 minutes. You can change the combination of spices to your liking.

If coriander seeds are roasted a little in a dry frying pan, they will acquire a richer flavor.

Since everyone has their own taste preferences, during the cooking process, I recommend periodically taking a sample, adding salt, sugar and spices if necessary.

Hot sauce has a slightly different taste. Therefore, to determine whether there is enough salt and sugar, you can put a small amount on a saucer, cool and take a sample.

I hotly spread the finished sauce over sterilized glass jars, hermetically sealed with sterilized lids and wrapped in a blanket until completely cooled.

Plum sauce with basil and garlic for the winter

Now let's cook more spicy sauce With bright aroma. As the main spices, I used purple basil, which differs from green in a milder smell. This plant is very widely used in Tatar, Caucasian and Uzbek cuisine.

I cooked from early ripe varieties: the sweet red variety "Iyulskaya" and the fragrant variety "Hungarian" with sourness.

Ingredients:

• Plums - 2 kg
• Sugar - 40 g (1 tablespoon with a bump)
• Hot pepper - 1/2-1 pc.
• Garlic - 1 head
• purple basil ( fresh herbs) - 0.5 bunch
• Coriander - 1 tbsp. l. seeds
• Water 1 cup (250 ml)

We divide the prepared washed fruits into halves and remove the seeds. Put in a saucepan, add water, put on moderate heat and boil for 10-15 minutes, until the peel begins to lag behind.

Next, grind the boiled fruits together with the peel in a convenient way. Add salt, sugar and put on a small fire. Cook for 15-20 minutes, stirring occasionally to prevent burning. In the process of cooking, we taste the fruit mass and, if necessary, add salt or sugar.

Meanwhile, peel the garlic, wash the basil well. I usually put fresh herbs in advance in a deep bowl and pour for 20-30 minutes cold water and only then rinse under running water.

Basil is combined with such spices as dill, ginger, marjoram, mint, rosemary, celery, tarragon, parsley.

We cut off the stalk of hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to use rubber gloves).

Garlic, hot peppers and basil are twisted through a fine grate in a meat grinder or grind with a blender.

Roast coriander seeds in a dry frying pan and grind in a coffee grinder or crush in a mortar. Add all the spices to the resulting pasta and continue to cook for 5 minutes.

In the process of heat treatment, basil loses its aroma very quickly, so you need to add it at the very end of cooking for 3-5 minutes.

Pour the finished sauce hot into sterilized glass containers, close with sterilized lids and wrap until cool.

Delicious bell pepper recipe

In that interesting recipe I used the Hungarian variety and added bell pepper, which gives the dish a bright rich aroma and a beautiful shade.

Ingredients:

• Plums - 1 kg
• Bulgarian pepper (sweet) - 500 g
• Salt - 10 g (1 tsp with a hillock)
• Sugar - 20 g (2 tsp with a bump)
• Hot pepper - 1 pc.
• Garlic - 1 head
• Coriander - 1 tbsp. l. seeds
• Khmeli-suneli - (1 tsp with a hillock)
• Cinnamon - 1 tsp
• Water 1 cup (250 ml)
• Apple cider vinegar - 1-3 tbsp. l. (optional)

For its preparation, you can take vegetables of any color. It is best to choose large, fleshy fruits of sweet pepper.

Plums must be washed, separating the bones and cut into halves. Put prepared fruits in a saucepan, add water and cook for 10-15 minutes. Next, remove the pan from the heat, cool.

In the meantime, we clean the garlic, wash hot and bell peppers, clean them from seeds and partitions. Next we bake Bell pepper and remove the skin from it. We grind garlic and hot pepper in a blender, coriander - in a coffee grinder or crush in a mortar.

In the oven, peppers are baked at a temperature of 200 degrees for 15 minutes. In a slow cooker on the "Baking" mode - 15-20 minutes.

In a saucepan with steamed fruit, add pepper, spices and grind everything. I ground it with an immersion blender. Next, put the fruit and vegetable mixture on the fire, bring to a boil and cook for 10-15 minutes.

In the process of cooking, we taste the resulting puree and, if necessary, add the missing ingredients. I note that roasted peppers add extra sweetness to the dish. In the end, the sauce turned out not sour enough, and I added apple cider vinegar.

If you want the sauce to be without garlic spiciness, then put the ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the bitterness will disappear.

Pour the finished sauce hot into sterile jars, roll up and wrap until cool.

How to Make Plum and Tomato Sauce (Winter Recipe)

I must say right away that this recipe is for housewives who have little time for culinary delights. In this recipe, we will try to combine two completely different, but very loved by everyone tastes - fruit and tomato. In most recipes, the basis of this sauce is tomatoes, but we do not forget that we want to cook it from plums, so we take twice as many fruits as vegetables. In this recipe, I used the Hungarian variety and red tomatoes.

Ingredients:

• Plums - 2 kg
• Tomatoes - 1 kg
• Salt - 30 g (1 tablespoon with a hillock)
• Sugar - 100 g (5 tablespoons with a bump)
• Hot pepper - 2 pcs.
• Garlic - 2 heads
• cilantro - 1 bunch
• Carnation - 3 inflorescences
• Coriander - 1 tbsp. l.

We sort the fruits, wash them and, cutting them into halves, separate the bones and twist them through a meat grinder using a fine grate.

Grind coriander seeds in a coffee grinder or crush in a mortar along with cloves. We place the cilantro in a deep bowl and pour cold water for 20-30 minutes, then rinse under running water and dry with a paper towel.

Garlic, hot peppers and cilantro are twisted through a fine grate in a meat grinder or grind in a blender.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic and hot pepper.

During the cooking process, the garlic loses its sharpness and becomes sweet in taste. The aroma of garlic becomes softer and thinner.

And now, when roasted spices a breathtaking aroma begins to emanate, add fruit and vegetable mass, salt, sugar to them and continue to simmer over low heat for 25-30 minutes. Don't forget to stir.

During cooking, we taste and, if necessary, add the missing ingredients.

Plum sauce with tomato paste for meat

We will prepare another version of tomato-plum sauce, using ready-made tomatoes instead of tomatoes. tomato paste. For this recipe, we will use blue fruits so that the resulting product is bright. rich color. You can make your own tomato paste or buy it. I buy ready-made tomato paste in the store. This recipe will remain relevant in winter time, since fruits are now sold in stores all year round.

Ingredients:

• Plum - 2 kg
• Tomato paste - 200-300 g
• Garlic - 150 g
• Hot red pepper - 2 pods
• Sugar - 1/2 cup
• Salt - 30 g (1 tablespoon with a hillock)
• cilantro - 1 bunch
• Cinnamon - 1 tsp
• Carnation - 3 inflorescences
• Refined vegetable oil - 100 ml.
• Water - 2 glasses
• Peppermint - a few sprigs (optional)

My fruits, twist in a meat grinder through a fine grate. We wash the greens well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. I had peppermint and I added it. We also prepare hot peppers and garlic.

Garlic, hot peppers and herbs are twisted through a fine meat grinder grate. We grind 3 inflorescences of cloves in a mortar.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic and hot pepper. When the garlic turns golden, add the tomato paste and fry for 1-2 minutes. Then add water prepared fruit puree and cook for 40 minutes.

When choosing tomato paste, pay attention that it does not contain starch, preservatives and stabilizers.

The finished sauce is poured hot into sterilized glass jars, hermetically sealed and wrapped with a blanket until it cools completely.

This sauce is served cold and goes well with grilled or oven-roasted meats. It can also be served with poultry, potatoes and pasta dishes.

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 peppers. 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. The composition is supplemented by a small amount of 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. Store it in 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.

Plums are one of the few fruits with which you can get a lot of different blanks for the winter. Not only can you prepare sweets in the form of jam, jam or compote, but the popular Georgian Tkemali sauce is also made from them, it is very tasty and also healthy.

There are several cooking secrets this product. The first one is a must sour plums, preferably "Tkemali", hence its name was born. But if you could not find just such a variety, you can use any other, but sour. The second secret is spicy seasonings and pepper, the more of these ingredients in your preparation, the sharper the product will be. It can be served at the table with different dishes, as well as, with meat, fish, poultry. And on a picnic, no ketchup can replace this product for you.

Today we will analyze simple recipes making plum tkemali sauce.

Unfortunately, everyone has their shortcomings. If you happen to have problems with gastrointestinal tract, then the use of this sauce is not recommended in large quantities.

Ingredients:

• Plums - 2 kg.
• Garlic - 200 gr.
• Chili pepper - 2 - 3 pods
• Sugar - 200 gr.
• Salt - 1 tbsp. spoon
• Tomato paste - 2 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons.

Cooking method:

1. We take plums, wash them under running water, cut them in half and take out the stone (it is not necessary to keep the fruits in perfect condition).

2. Using a blender, grind the fruit (you can also do this with a meat grinder). We shift everything into a deep enameled pan.

3. Peel the garlic from the husk, put in a blender and finely chop, add to the plums.

4. Red chili pepper, washed, cut off the stalk, get rid of the seeds, cut into medium pieces and put in a blender, also chopped, add to the common pan.

5. And we can season our sauce, add tomato paste, vegetable oil, sugar and salt. Mix thoroughly.

6. We put on a heated stove and cook over low heat for 40-60 minutes after boiling.

7. At this time, we sterilize the jars. We wash them with soda, pour 50 ml into them. water, set the mode to 700-800 watts. Processing continues until the water boils out of the jars, the approximate time is 5 minutes. We carefully take out the container and turn it over on a clean towel in order to dry it. Wash the lids and send to boil for 10 minutes.

8. When the sauce boils, pour it into jars, immediately roll it up.

9. Turn the jars upside down and wrap them in a warm blanket until they cool completely. Then we put it in storage. Bon appetit.

Delicious Georgian Plum Sauce - Step by Step Recipe

Ingredients:

• Plums (sour) - 8 kg.
• Dried mint (preferably Ombalo) - 2-3 tbsp. spoons
• Garlic - 6-7 (large cloves)
• Cilantro (fresh) - 1 bunch
• Coriander (ground dried) - 2 tbsp. spoons
• Hot red pepper - 0.5 tsp
• Salt - 3-3, 5 tbsp. spoons.

Cooking method:

1. First of all, we wash the plums, pour them into a large saucepan or basin, fill with water.

2. Put on the stove and bring to a boil. We achieve such an effect that the skin bursts, and the fruits become soft.

3. Then drain the broth. Pass the mass through a colander, knead it, we only need pulp for the sauce.

4. Put the mashed pulp in a saucepan on a small fire. It is necessary that it does not boil much, stir occasionally.

5. Now add 2 tablespoons of Ombalo and mix. We pass 2 tablespoons of coriander through a blender and also add to the pan.

6. We wash fresh cilantro, separate the sticks from the inflorescence and finely chop in a blender, also add to the pan with the future sauce.

7. Peel the garlic, place in a blender and grind to a pulp and add to the ingredients simmering over low heat.

8 At the very end, add salt and red hot pepper. Stir and leave on the stove for another 5 minutes.

9. Pour into pre-sterilized jars, tighten the lid. Turn upside down until completely cool.

It is advisable to store the finished workpiece in a cool place. Bon appetit.

Plum and tomato tkemali

Tkemali sauce from sdiviva and tomatoes is delicious fragrant seasoning, it has a pleasant harmonious taste.

Ingredients:

• Plum - 1 kg.
• Tomatoes - 1 kg.
• cilantro - 1 bunch
• Garlic - 2 heads
• Salt - 1 teaspoon
• Sugar - 120 gr.
• Hot pepper - 1 pc.
• Ground red pepper - 1 teaspoon
• Coriander - 1 teaspoon
• Ombalo - 1 teaspoon
• Hops - suneli - 1 teaspoon
• Ginger - 50 gr.

Cooking method:

1. We wash the fruit under running water warm water, cut each fruit in half, take out the bones, and transfer the main part to a large saucepan.

2. We twist the washed tomatoes in a meat grinder.

3. And we send it to the pan with plums.

4. Then we put the pan on the stove, wait until all the contents boil.

5. We wash the hot, bitter pepper, remove the stalk and take out the seeds, and finely chop. We send to the pan. We alter and from the moment of boiling boil for 10 - 15 minutes.

6. At this time, we peel the garlic from the husk, rub it on a fine grater, here we add the ginger ground in a meat grinder, all seasonings, salt, sugar. We wash the greens, finely chop.

7. 10 minutes have passed, we grind our sauce with a blender. Then grind with a sieve.

This year I had a big crop of plums in my dacha. Therefore, in addition to traditional jam and compotes, I decided to make hot plum sauce for the winter. It goes well with meat dishes and can be used as a dressing for or as an addition to sandwiches.

The finished sauce has a rich sweet and sour taste with a spicy spicy note and fruity aroma. For this recipe, I used two fairly long pods of hot peppers, the sauce turned out to be moderately spicy.

Therefore, during cooking, taste the sauce and add hot peppers to your liking. From specified quantity ingredients, 1.8 liters of preservation is obtained.

Ingredients:

• 2 kg plums (pitted, net weight)
• 200 g garlic
• 2-6 hot peppers
• 200 g sugar (may be less, depending on the acid of the drain)
• 1 st. l. salt
• 2 tbsp. l. tomato paste

How to make hot plum sauce for the winter:

Wash the plums thoroughly, cut in half and remove the pits.

Peel the garlic cloves and wash. Wash hot pepper pods, remove seeds and cut into pieces. small pieces. Combine prepared plums, garlic cloves and hot peppers in a blender bowl.

Grind the mixture into homogeneous mass. If you do not have a blender, you can grind the ingredients with a meat grinder. Pour the mass into a pan of a suitable size, preferably with a thick bottom.

Let's add to homemade sauce from plums for the winter coarse table salt.

To make the sauce sweet and sour, add granulated sugar.

Next, add tomato paste, following the recipe for spicy plum sauce for the winter.

Put the pot on medium fire. Bring the mixture to a boil, then remove the foam with a slotted spoon and reduce the heat to minimum. Stirring occasionally, boil the sauce for 15 minutes.

Then beat the sauce with an immersion blender for greater uniformity. Return the saucepan with plum sauce to the stove, bring it to a boil again and boil for 5 minutes, stirring constantly.

Ready plum sauce for meat for the winter, pour into sterilized glass jars, cover them with sterilized metal lids and roll up with a special machine. Having wrapped the blanks with a blanket, leave them for 1-2 days until completely cooled. We will store the finished preservation in a dark and cool place.