How to cook plum tkemali recipe. Bright and fragrant sauce "Tkemali" from plums and tomatoes

As Mikhail Zhvanetsky said: "Let's argue about the taste of oysters and coconuts with those who ate them, to the point of hoarseness, to the point of a fight." This statement fully refers to the attempts of foreigners to cook a "real" national dish of any cuisine: Bulgarian, Italian, French or Georgian. National cuisine, this is not only a list of ingredients mixed in certain sequence and cooked at 100°C. These are smells, plants that have absorbed the juices of their land, dishes, hands, songs.

Georgian cuisine is not the most intricate in the world, but it has one feature - seasonings. A Georgian can make himself a lunch of lavash, a piece of cheese, herbs and wine, and this will be a meal, worthy of a king. At the same time, greenery in it plays a far from passing role. It is added to everything without exception. savory dishes fresh or dried. Georgian cuisine is also rich in sauces: satsivi, satsebeli, tklapi, bazhi, tkemali.

It is about the latter - tkemali sauce - that will be discussed. The name was given to it by the eponymous variety of sour plums that grow exclusively on Georgian soil. In our area, where tkemali plums do not grow fundamentally, they use cherry plum (ripe or unripe), any sour plums, turn, and sometimes gooseberries and even red currants, but this already looks like a gesture of desperation. Whatever tkemali is made of, the main thing is that it be sour. Sweet plum sauce is already rather jam, even flavored with pepper and garlic. Although cooking has seen not such combinations.

There are many tkemali recipes for the winter, but they are mainly divided into two categories: classic red and green tkemali. What is the best thing to cook spicy sauce possible at home.

Recipe for classic Georgian red plum sauce

Rinse the plums, place in a saucepan, fill with water to the level of the fruit. Bring to a boil over medium heat.
Remove from stove, wait until it cools down to room temperature. Remove the slotted spoon and transfer the plums to a colander or sieve. Wipe with a wooden spoon, discard the remaining bones, collect the skins in gauze and squeeze the juice out of them into the grated pulp. If there is no ardent desire to mess with the sieve, you can simply get the plums out of the water, remove the seeds, remove the skins and grind in a meat grinder or blender.
Rinse fresh cilantro thoroughly so that the sand does not crunch on the teeth (brrrrr ...).
Cut as small as possible or pass through a meat grinder / blender, add to the plums.
Peel the garlic, crush in a garlic press (garlic press in the world) with salt.
The issue with the amount of hot pepper added, everyone decides for himself, as the taste of the color, as they say. If you don't love spicy food, pepper can not be added at all, garlic is enough. When you want “something spicy”, you can chop 1/3 of the pod, mix with the total mass and try. If it doesn’t seem enough, add a little more pepper, but don’t get carried away too much, because it’s still plum sauce and not peppery.
Leave the garlic and salt in a separate bowl for now.
Pour plum puree with chopped herbs into a saucepan. If the resulting mass seems too thick, add a little decoction of plums, then put on medium fire. We arm ourselves with a spoon and constantly stir the future sauce.
After it warms up well, add garlic with salt, black pepper, sugar, suneli hops, coriander, saffron. Georgian housewives still certainly add ombalo - flea or swamp mint, which again grows exclusively in the homeland of Shota Rustaveli.
What are we sinners to do in our middle lane? You can simply ignore this ingredient, as, by the way, most people do, or take our native peppermint or melissa. Suitable for both fresh and dried herbs.
Cook for another 20-30 minutes. Remove from the stove, pour into sterilized (steamed, in the oven) jars, top up with vegetable oil and roll up the lids. Cans can be replaced with bottles. Ready tkemali sauce is best stored in the cold. Don't forget to drain the oil before use.

Also, red tkemali can be prepared from blackthorn - shrubby plum with tart, astringent taste. It turns out also very tasty, only the color is much darker, more blue than red.

And here is the recipe for tkemali from blackthorn and plums:

Green (young) tkemali from cherry plum at home

Young tkemali is made from unripe, green cherry plum. There is exactly the same complexity in it as in red tkemali - that is, there is none at all. True, it can be a difficult task for a city person to find the unripe fruits of any plant, and everyone gets out of this situation in his own way, for example, he goes to a neighboring village, or negotiates with his grandmother in the market. In general, we will proceed from the fact that you still have green cherry plum. The composition is the same as in red tkemali, but with one difference: green cherry plums are taken instead of plums, and more fresh herbs are added.

Boil green cherry plum until tender. It is not difficult to determine this moment - the fruits will crack, but do not spread.
Transfer to a colander or strainer and let cool.
Rub the cherry plum with a spoon so that only the bones and skins remain.
Greens cut, grind in a meat grinder or blender.
Soak the garlic in water to make it easier to peel.
Also grind, add pepper and salt to the mixture.
Put the cherry plum puree over medium heat and bring to a boil, then add the garlic-herb mixture.
To prevent the sauce from being too thick, you can add hot boiled water. After boiling, cook over medium heat for about an hour.
After an hour, you can taste the sauce for saltiness-sweetness-spiciness. To get a taste ready meal, pour a spoonful of sauce on a saucer and cool (you can put it in the freezer for a few minutes).
If something is added (salt, sugar, pepper), you need to boil for another 10 minutes.
While the sauce is cooking, you need to prepare the bottles. Classic ways sterilization is known to everyone - boil, hold over steam, ignite in the oven. And here is another, unusual, but effective option for processing bottles before canning.
Bottles are washed with soda, caps are sterilized in boiling water for 15-20 minutes. Boiling sauce is poured into the bottle to the middle or slightly higher, then poured back into the pan, and this must be done so that the tkemals cover all the inner surfaces of the bottle, for which it needs to be slightly scrolled. Let the sauce boil well again and pour with a ladle into the containers to the very top, so that it splashes out, and immediately tighten the lids. In this form, tkemali does not need to add oil, and can be stored even at room temperature.

And here is a video version of a similar recipe for making green tkemali

And this is how green tkemali is prepared in Georgia - video

Tkemali sauce is perfect for meat, fish, pasta, rice dishes. In addition to being tasty, it is also healthy, because the sour seasoning makes it easier to digest heavy foods.

Video: how to cook plum sauce using a slow cooker and a blender

How to cook tkemali from berries (currant, gooseberry, dogwood)

If it happens that there is meat, but no plums, and you really want to season it with something sour, tkemali can be made from red currants, gooseberries and even dogwood.

Georgian dishes know how to conquer with their exquisite, unusual taste. And if you cook the sauce of this cuisine, then in addition to it, any food will turn into an unusual one. Tkemali is one of those oriental dishes, which is served as an addition to meat and fish, side dishes. In the article, we will consider the best proven recipes for Georgian sauce, how to make it from yellow, red plums, on the stove and in a slow cooker.

Tips for making traditional Georgian plum sauce

Yellow, red, blue plums should be moderately ripe, neither hard nor too soft.
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.
Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help to form the desired taste.
If according to the recipe it is necessary to peel the plums, then great way is scalding the fruits with boiling water and soaking them in a 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.
It is not worth a lot of time to cook ketchup, from this taste qualities may be damaged and useful material will decrease.
Not spicy sauce tkemali is allowed to be eaten even by children, since it contains natural products. The main thing is to serve the dish with the usual food for the baby.

Step-by-step recipes for classic plum tkemali with photos

There are many recipes for tkemali sauce, each true Georgian adds something special to it. But there are also proven classic recipes, using which you can never go wrong with the future taste of the dish. Recommended for beginner cooks simple ways cooking, and after that it is possible to take and unusual options. Consider the recipes for the most delicious Georgian tkemali sauces.

Classic yellow cherry plum tkemali sauce recipe

Yellow cherry plum ripens in the middle of summer, and some varieties are early and ready for use in early July. By this time, the bulk of the spices have not yet matured, so it is necessary to get dry seasonings prepared earlier. Tkemali sauce from yellow cherry plum has an unusual sunny color, so it attracts attention not only with an unusual taste. Outwardly, such a dish may look like mustard, but after tasting it, it will immediately be clear that this is a completely different food. Consider the classic recipe for such a sauce.

Ingredients:

Ripe yellow plums or cherry plums - 1 kg;
Sugar - 50 g;
Garlic - 2-3 heads;
Salt - according to taste preferences;
Hot pepper - 1 pod, up to 7 cm long;
Fresh or dry cilantro - 50 g;
Fresh dill - 60 g;
Ground coriander grains - 1 tsp.

How to cook classic sauce tkemali from yellow plums step by step:

Wash fruits under running water, dry on paper towels.
Using a meat grinder, grind plums or cherry plums, before getting rid of the seeds.
Add salt, sugar, put in a saucepan, cook on the stove for 7-9 minutes.
While the sauce is cooking, clean, wash, grind garlic, pepper, herbs, spices in a blender or meat grinder.
Add the remaining ingredients to the simmering plum sauce, mix thoroughly and boil everything together for 1-2 minutes.
After that, it's worth trying on the edge of a spoon ready sauce and, according to one's own preferences, correct its taste.
To prepare for the winter, lay out a hot dish in jars or glass bottles, close tightly tin lids.
The remaining tkemali is allowed to be eaten immediately after it has cooled to room temperature.

A simple recipe for making sauce in a slow cooker

Multicookers have long replaced pressure cookers, steam pots and microwaves, because in these dishes it is easy and without extra costs time to cook the most gourmet dish. popular sauce tkemali will turn out perfect using such a kitchen appliance, but the recipe must be special. Consider how to properly cook such a dish in a slow cooker so that it turns out to be truly Georgian.

Ingredients:

Plums of any variety, slightly greenish, with sourness - 1 kg.
Dill, parsley, fresh - 1 bunch each.
Salt, sugar - according to taste preferences.
Vinegar 70% - 1 tsp for 1 liter of sauce.
Fresh garlic, peeled - 6-7 cloves.
Red pepper pod - 1 pc. or ground - a quarter tsp.
Seasoning Georgian "hops-suneli" - 2-3 tbsp. l.

To cook right original sauce tkemali in a slow cooker, you must adhere to the following steps:

We wash our fruits, garlic and herbs well under water, put them in a colander or sieve to get rid of excess water.
Cut each plum, remove the seeds.
In the bowl of the multicooker, put the chopped fruits, herbs, garlic. Grind all this with a blender. We work with this device carefully so as not to damage the surface of the bowl. Otherwise, this step is best done using a different container.
Add all spices, salt, sugar and mix. We try a little tkemali sauce on the edge of the spoon, and, if necessary, adjust the taste.
We put the bowl in the slow cooker, set the "Extinguishing" mode for 1 hour and 20-30 minutes.
After that, still hot tkemali sauce is laid out in jars and rolled up iron lids. We store in the cold for up to 2-3 years. Enjoy your meal!

Ketchup-tkemali with the addition of hops-suneli

The national seasoning of Georgia, hops-suneli is very popular among chefs, because it contains very fragrant spices. It is customary to add it to almost every Georgian dish. Tkemali sauce with such spices will have an unusual smell and taste. But there is important point To make the dish really so fragrant, suneli hops need to be put on time. Consider a ketchup recipe with such spices and its correct step-by-step implementation:

Ingredients:

Plums are wild, small (it is allowed to take a Hungarian) - 1 kg.
Ripe turn - 200 g.
Red pepper - 1 pod.
Bell pepper- 2 pcs.
Seasoning "hops-suneli".
Salt, sugar - according to taste preferences.
Mint, basil, other spices - according to taste preferences.
Garlic - 1 peeled head.

Step by step process cooking tkemali with hops-suneli seasoning:

We wash the green plums, peel them from the stones.
We perform similar actions with the turn.
Next, you need to mix the fruits, add peeled peppers, herbs and spices here.
Grind all the fruits with a blender. If there is no such device, then it is better to use a meat grinder.
Add salt, sugar, hop-suneli seasoning to the resulting mass.
We put grated garlic in a container with the future sauce, mix.
We put the mass on the fire and bring to a boil. After that, you need to taste the snack and, if necessary, enhance the taste (by adding sugar, salt or vinegar).
Boil the sauce for about 15 minutes and pour hot into storage containers.

Plum tkemali with bell pepper through a meat grinder

Secret delicious tkemali lies not only in the right sort plums, but also in interesting additives. AT different recipes there is the addition of tomatoes, apples, lemon juice, olive oil and others. Tkemali with bell pepper is considered very popular, this vegetable gives unusualness to the dish and a sweetish tint. Consider good way cooking such tkemali.

Tkemali is a spicy sauce originally from Georgia. Like all National dishes this mountainous country, it contains a large number of natural herbs and spices, therefore good for health. The only people who should refrain from eating the sauce are people with gastritis and peptic ulcer 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 alternative recipes, allowing the use of various sour fruits, depending on the season and region of their growth.

It could be plums 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 blank can replace artificial ketchups and other additives in 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 undeniable benefit 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 the food spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the cells of the body, the functioning of the brain, 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 blanks for the winter, housewives pay a lot of attention various sauces. These are ketchups familiar to everyone with unusual ingredients, and when it’s just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that goes great with everyone. meat products from barbecue to grilled chicken thighs. 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 intense 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

real, specific Georgian sauce should include exactly plum tkemali, 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

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. We fill clean water- about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire must be small.
We transfer the finished tkemali plum into a colander with small holes and begin to wipe thoroughly. The result should be plum puree, the skin and bones will remain.
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.
Greens, previously washed and thoroughly dried, chop as finely as possible and add to the future sauce.
Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
Garlic must be passed through a special press, added to tkemali.
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 plums. yellow color. 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 ground coriander.

Cooking

Plums are pitted and passed through a meat grinder, or grind in a food processor. After adding salt and sugar, boil for 7 minutes
Remove tkemali from heat, after 10 minutes add chopped spices, herbs, herbs, garlic. mix
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 plums of blue color, 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

We remove the bones from the fruits, transfer them to a pan or basin.
Mix with granulated sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
Garlic and hot peppers need to be crushed with a press and added to the plums.
Putting salt and dry spices, it is necessary to boil the tkemali for 10 minutes.
hot sauce 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 quick recipe tkemali allows you to get 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

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

Tkemali recipe with tomatoes

alternative classic recipe is an 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, dishes from pasta, vegetable stew.

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

Stew the washed and quartered tomatoes until the skin comes off. Usually takes half an hour heat treatment. We rub through a sieve.
Grind chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
Adding tomato puree to the resulting mixture.
In an enameled saucepan, boil over low heat for a quarter of an hour. Don't forget to stir with a wooden spatula.
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 spoon or a wooden 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, which may accidentally get 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. open jar should be eaten a maximum of a week in advance, 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 aroma, others add sweet bell pepper, grinding it and adding to mashed potatoes, lemon juice or even apples. It all depends on taste and individual preferences.

Homemade tkemali - great alternative 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.

Dishes Georgian cuisine have unusual and exquisite taste.

This is especially true of Tkemali sauce, with which any dish becomes a real masterpiece.

We have collected best recipes Georgian sauce Tkemali from different varieties of plums.

Tkemali from plums - the basic principles of cooking

The main ingredient of the sauce is tkemali plums, better known to us as cherry plums.

It is thanks to this plum that the sauce got its name and unique sour taste.

A real Georgian plum tkemali sauce is made only from green, sour cherry plum, which has not yet ripened.

In addition, you will also need pennyroyal - this is an herb that is used as a seasoning, and it grows only in Georgia. Garlic and spices are also used to prepare the sauce: cilantro, salt, dill, red hot pepper and ground coriander.

Plums are thoroughly washed, put in a saucepan, poured with water and boiled for forty minutes. Then boiled plums are ground through a sieve. The pits and skins are discarded. You should get a puree mass, which is boiled down to a consistency thick sour cream. Fresh herbs, garlic and seasonings are thoroughly ground and added to the sauce. Stir and bring to a boil. Turn off and lay out hot on prepared jars. If you want a hot sauce, add more hot peppers and garlic. Conversely, lovers tender sauce, should focus on fragrant herbs.

Of course, in our latitudes to cook real Tkemali from plums is difficult, but the recipe can be quite adapted by preparing it from any variety of plums. Swamp mint can be replaced with the usual lemon balm or thyme. You can experiment with seasonings and herbs to your taste. In any case, the sauce always turns out to be incredibly tasty, and is indispensable as a seasoning for almost any dish.

Recipe 1. Classic yellow cherry plum tkemali

Ingredients

a kilogram of ripe yellow cherry plum;

5 g ground coriander;

50 g of sugar;

60 g fresh dill;

three heads of garlic;

50 g fresh cilantro;

hot pepper pod.

Cooking method

1. Wash ripe cherry plum under running water, put on paper towels and dry. Take out the bones.

2. Grind plums through a meat grinder.

3. Add sugar and salt to the plum puree. Mix and put into a bowl. To put on slow fire and cook for nine minutes.

4. Disassemble the garlic into teeth, peel it from the husk. Remove the stalk with seeds from the pepper pod. Rinse greens and pat dry. Put everything in a blender bowl, add spices and grind until smooth.

5. Add fragrant mixture into the boiling plum sauce, mix well and cook for a couple more minutes.

6. Glass bottles with tin lids, wash and sterilize. Arrange the finished Tkemali sauce in bottles and wrap tightly with lids.

Recipe 2. Tkemali from plums with lemon juice

Ingredients

700 g tkemali plums;

25 ml of vegetable oil;

a bunch of fresh cilantro;

five cloves of garlic;

half a glass of lemon juice;

3 g crushed coriander;

3 g ground fenugreek;

2 g red spicy ground pepper.

Cooking method

1. Wash the plums well and put them in a large enamel pan. We fill drinking water so that it completely covers the fruit.

2. Put the dishes on the fire and bring the mass to a boil. Reduce the heat to a minimum, cover with a lid and cook for another ten minutes.

3. Drain the water, cool the plums to a warm state and take out the seeds. Rub the plums through a fine sieve.

4. Rinse cilantro and finely chop.

5. Peel the garlic and grind it through a garlic press.

6. Put the plum puree back into the pan, add cilantro, crushed garlic and spices. Add lemon juice and salt. Stir and bring the mixture to a boil over low heat. Boil the sauce for a couple of minutes and remove from heat.

7. Cool the Tkemali sauce to a warm state and transfer it to a clean sterile jar. Pour oil on top and close the lid tightly. We put the sauce in the refrigerator. Six hours later, the sauce is ready. We store in the refrigerator for no more than two months.

Recipe 3. Tkemali from plums in a slow cooker

Ingredients

a kilogram of slightly greenish plums;

75 g of seasoning "hops-suneli";

a bunch of parsley and dill;

a pod of hot red pepper;

six cloves of garlic;

5 ml of 70% vinegar per liter of sauce.

Cooking method

1. Peel the garlic cloves. Wash the greens, plums and garlic under running water and place in a colander to drain the water.

2. Cut each plum and remove the pits.

3. Put the plums, garlic and herbs in a blender and smash everything until homogeneous mass.

4. Put the plum puree into the multicooker container, add sugar and salt. Mix and taste. Adjust if needed, or add more sugar.

5. Place the container in the multicooker, close the lid and start the "Extinguishing" mode. Cook the sauce in this mode for an hour and a half.

6. Arrange the hot sauce in sterile dry jars and roll up hermetically with iron lids. Store in cool place up to three years.

Recipe 4. Hungarian plum tkemali

Ingredients

three kilograms of Hungarian plum;

15 ml of vegetable oil;

two glasses drinking water;

300 g fresh cilantro;

25 g sugar;

200 g parsley;

15 g ground coriander;

two heads of garlic;

3 g ground red pepper;

two pods of hot red pepper.

Cooking method

1. We sort out the plum and wash it. We put the fouqt in a large saucepan, fill it with water and put it on fire. As soon as the water boils, we twist the fire and cook over low heat for about 20 minutes, so that the plum boils.

2. My cilantro and parsley greens. We cut off the tails from the pods of hot peppers, clean the seeds and wash. We clean the garlic from the husk.

3. Grind the plum mass through a colander to separate the peel and seeds.

4. Pour the puree into a saucepan, add sugar and salt. Season with coriander and ground red pepper. Cook on low heat for half an hour.

5. Twist hot peppers, garlic and herbs in a meat grinder. Add the resulting mixture to the sauce, mix and cook for another ten minutes.

6. We lay out the hot sauce in sterilized jars. Pour refined vegetable oil on top and tightly roll up with sterile lids.

Recipe 5. Tkemali from plums with thorns

Ingredients

a kilogram of wild small plums;

a head of garlic;

200 g of ripe sloes;

hot pepper pod;

two sweet peppers;

seasoning "hops-suneli";

granulated sugar.

Cooking method

1. Wash green plums and remove pits. We do the same with the turn.

2. Rinse sweet pepper, wipe and cut in half. Remove the seed tail. Cut the stalk from the hot pepper and clean out the seeds. Rinse greens and pat dry.

3. Put everything in a blender container, add spices and smash everything to a puree state or chop with a meat grinder.

4. Transfer the resulting mass to a saucepan, add sugar and hop-suneli seasoning. Salt and add a mixture of pepper, herbs and garlic to the mass. Stir and put the container on fire. Bring the sauce to a boil, turn the heat down and simmer for another 15 minutes, stirring occasionally.

5. Spread the hot sauce into sterile bottles and tightly tighten the lids.

Recipe 6. Tkemali from plums with walnuts

Ingredients

three walnuts;

kilogram of cherry plum;

5 g of Imeretian saffron;

a head of garlic;

greens of dill, mint and cilantro;

hot pepper pod;

15 g of sugar;

5 g coriander.

Cooking method

1. Put the washed cherry plum into a saucepan, fill it with water so that it covers the fruit. We put the pan on the fire and cook for about 15 minutes. Then we cool it to a warm state and rub the plum through a sieve. Remove the bones and peel. Do not pour out the water in which the plum was boiled.

2. Peel the garlic cloves. Cut the tail off the hot pepper pod and clean out the seeds. Put the garlic in the blender walnuts, hot pepper and herbs. Salt and add sugar. We interrupt everything in a pulsating mode until smooth.

3. Add cherry plum puree to this mixture and beat again until a homogeneous mass is obtained.

4. We shift the resulting mass into a saucepan, pour in a little water in which the plum was cooked, and put the container with the plum mass on the fire. Cook over low heat from the moment of boiling for ten minutes.

5. Spread the hot sauce over sterile jars seal them tightly with lids and cool completely. Store the sauce in a dark, cool place.

Recipe 7. Tkemali from plums with basil

Ingredients

80 ml of olive oil;

kilogram of cherry plum;

50 ml of drinking water;

5 g red ground pepper;

100 g of sugar;

60 g green cilantro, parsley, basil and dill;

Cooking method

1. Wash the greens and cherry plum thoroughly. Put the cherry plum in a large saucepan, add water so that it completely covers the fruit. Boil the cherry plum until it becomes soft.

2. Put the boiled cherry plum into a sieve and grind with a wooden spatula. Discard skins and bones.

3. Pour the puree back into the saucepan and bring to a boil over medium heat.

4. Add washed and finely chopped greens, crushed garlic and very finely chopped hot peppers to the plum puree. Salt and mix thoroughly. Boil the sauce from the moment of boiling for about 20 minutes, until the mass thickens.

5. Pour hot Tkemali sauce into jars or bottles. Pour on top refined oil. Roll up tightly and leave to cool completely. Put the sauce in the basement or pantry for storage.

Use moderately ripe yellow, blue, or red plums for the sauce.
Do not boil the sauce for too long so that it does not lose its taste and benefits.
Tkemali sauce can be prepared from different types cherry plums.
Stir the sauce constantly during the cooking process so that it does not burn. It is better to do this with a wooden spatula.
To facilitate the cooking process, remove the peel from the plums, pour boiling water over the fruits for five minutes.
spices and spices You can choose based on your preferences.

After adding all the spices to the sauce, taste it. If necessary, adjust it by adding certain spices.