Recipe for prune tkemali for the winter. Tkemali plum sauce for the winter - recipe with photo

Georgian dishes know how to conquer with their exquisite, unusual taste. And if you prepare the sauce of this cuisine, then when combined with it, any food will turn into unusual. Tkemali is one of these oriental dishes, which is served as an addition to meat, fish, and side dishes. In this article we will look at the best proven recipes for Georgian sauce, how to make it from yellow and 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, not hard, but not too soft.
Good for making tkemali different types cherry plum, since this fruit is easily separated from the stone and quickly cooked on the stove.
Include spices when preparing Georgian sauce - cilantro, Bell pepper, coriander, suneli hops, they help create the desired taste.
If the recipe calls for peeling plums, then in a great way is scalding the fruits with boiling water and soaking them in hot liquid for 5 minutes. After this, the fruit is well cleared of a thin crust, which greatly simplifies the work of preparing the sauce.
You should not cook ketchup for a long time, as this may spoil the taste, and useful material will decrease.
Mild tkemali sauce can be eaten even by children, since it contains: natural products. The main thing is to serve the dish with food that is familiar to the baby.

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

There are a lot of recipes for tkemali sauce; every true Georgian adds something special to it. But there are also proven classic recipes, using which you will never go wrong with the future taste of the dish. For novice cooks, it is recommended to use simple ways preparations, and after that it is possible to take and unusual options. Let's look at the recipes for the most delicious Georgian sauces tkemali.

Classic recipe for tkemali sauce made from yellow cherry plum

Yellow cherry plum ripens in mid-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, previously prepared seasonings. Tkemali sauce from yellow cherry plum It has an unusual sunny color, so it attracts attention not only with its unusual taste. Outwardly, such a dish may look like mustard, but after trying it, it will immediately be clear that this is a completely different food. Let's look at the classic recipe for this 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 seeds – 1 tsp.

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

Wash the fruits under running water and dry on paper towels.
Using a meat grinder, grind plums or cherry plums, first getting rid of the seeds.
Add salt, sugar, place in a saucepan, cook on the stove for 7-9 minutes.
While the sauce is preparing, peel, wash, and grind garlic, pepper, herbs, and spices in a blender or meat grinder.
Add the remaining ingredients to the boiling plum sauce, mix thoroughly and boil everything together for 1-2 minutes.
After this, you should try the finished sauce on the edge of a spoon and, according to your own preferences, adjust its taste.
To prepare for the winter, place the hot dish in jars or glass bottles, close tightly tin lids.
The remaining tkemali can 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 pans and microwave ovens, since these cookware are easy and extra costs time it is possible to prepare the most gourmet dish. Popular sauce Tkemali will turn out perfect using such a kitchen device, but the recipe must be special. Let's look at how to properly prepare such a dish in a slow cooker so that it turns out 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.
Georgian seasoning “khmeli-suneli” – 2-3 tbsp. l.

To cook properly original sauce tkemali in a slow cooker, you must follow these steps:

We rinse our fruits, garlic and herbs well under water, put them in a colander or sieve to get rid of excess water.
Cut each plum and remove the pits.
Place chopped fruits, herbs, and garlic into the multicooker bowl. We grind all this using a blender. We work with this device carefully so as not to damage the surface of the bowl. Otherwise, this step is best performed using a different container.
Add all the spices, salt, sugar and mix. We taste a little tkemali sauce on the edge of a spoon and, if necessary, adjust the taste.
Place the bowl in the multicooker and set the “Stew” mode for 1 hour and 20-30 minutes.
After this, still hot sauce put tkemali into jars and roll up iron lids. Store in the refrigerator for up to 2-3 years. Bon appetit!

Ketchup-tkemali with the addition of khmeli-suneli

The national seasoning of Georgia, khmeli-suneli, is very popular among chefs because it contains very aromatic spices. It is customary to add it to almost every Georgian dish. Tkemali sauce with such spices will have an extraordinary smell and taste. But there is important point In order for the dish to really be so aromatic, suneli hops must be added on time. Let's look at a recipe for ketchup with these spices and its correct step-by-step implementation:

Ingredients:

Wild plums, small (allowed to take Hungarian plums) - 1 kg.
Ripe sloe – 200 g.
Red pepper – 1 pod.
Bell pepper- 2 pcs.
Khmeli-suneli seasoning.
Salt, sugar - according to taste preferences.
Mint, basil, other spices - according to taste preferences.
Garlic – 1 head, peeled.

Step by step process preparing tkemali with hop-suneli seasoning:

Wash green plums and remove seeds.
We perform similar actions with the turn.
Next you need to mix the fruits, add peeled peppers, herbs and spices.
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, and hop-suneli seasoning to the resulting mass.
Place the grated garlic in the container with the future sauce and mix.
Place the mixture on the fire and bring to a boil. After this, you need to try the snack and, if necessary, enhance the taste (adding sugar, salt or vinegar).
Boil the sauce for about 15 minutes and pour it hot into storage containers.

Plum tkemali with bell pepper through a meat grinder

Secret delicious tkemali lies not only in the right variety plums, but also in interesting additives. IN different recipes there is the addition of tomatoes, apples, lemon juice, olive oil etc. Tkemali with bell pepper is considered very popular; this vegetable gives the dish an unusual and sweetish tint. Let's consider good way preparing such tkemali.

Residents sunny Georgia They believe that the use of tkemali is one of the reasons for the longevity of the elders living in the mountains! The taste of tkemali itself can be described as a hot-sour-sweet-spicy seasoning, which is served with almost all main courses. All recipes for plum tkemali sauce for the winter are delicious, and making them at home is not difficult. Tkemali is suitable for long storage, so many people prepare it for the winter.

Residents of Georgia cannot have lunch without tkemali sauce. This is understandable: it helps to digest the heavy, fatty foods of mountain residents. It is served to everyone savory dishes: for meat, fish, potatoes and other vegetables, cereals, pasta (this is already “Slavic” know-how), in Russia they are used with egg dishes and casseroles. Tkemali is used in soups such as kharcho, on pizza and on sandwiches.

In total there are more than 100 variants of this sauce. It is prepared on the basis of plums different varieties, so it comes in green, yellow and red. Taste qualities vary from sweet and sour to tart. The classic recipe contains Tkemali plums, garlic and herbs. Tkemali is a wild, sour variety that is found only in the Caucasus and Balkans. In Georgia, tkemali grows in almost every yard. We can replace it with any unsweetened varieties.

Tkemali sauce from blue plums at home for the winter

All types of sour plums are suitable for tkemali: green, yellow, red. Today we will prepare tkemali sauce from blue plums for the winter, because it’s not difficult to prepare it at home. The main thing is to be patient and stir the mixture frequently while cooking.

Let's prepare:

Plum - 2,300 g;
Water - 1/2 cup;
Salt - 1 tbsp;
Sugar - 200 g;
Greens: cilantro and basil - a bunch each;
Hot pepper - 1 pod;
Garlic - 2 heads.

In about an hour and a half you will make about a liter of sauce. The plum boils down quite strongly.

Wash the fruits and place them in a saucepan. You need to pour in half a glass of water and cook over low heat under the lid until soft. Let's stir! As soon as the fruit begins to fall apart, turn off the heat.

Next, strain the plums through a sieve or colander (the liquid can later be used in compote). Rub the mixture thoroughly through a sieve, pour it into a saucepan with a thick bottom, add salt and sugar. The thickness of the sauce can be adjusted using the drained liquid. The sauce should simmer on the fire for about an hour.

Now you need to peel and finely chop the herbs, garlic, hot peppers. You can use a meat grinder or blender, then add 2 tablespoons of plum broth to the mixture.

Combine sauce and chopped puree. Cook for 10-15 minutes. Next, hot tkemali is poured into prepared jars and rolled up. Preservation stores well in a cool and dark place.

How to make tkemali sauce from plums at home: a simple recipe for beginners

To prepare tkemali sauce, the housewife needs to spend quite a lot of time in the kitchen, on average from 50 minutes to 2.5 hours. It is not always possible to find time for preparations. Huge variety sauces allows us to find the simplest and quick recipes. After all, tkemali seasoning is so refined and aromatic that it is definitely worth preparing.

Knowing a simple recipe on how to make tkemali sauce from plums at home, you won’t have to rack your brains about how to diversify your boring pasta or fried potatoes, because this sauce goes well with almost all savory dishes.

The first option is the simplest

One of simple recipes- red or green-yellow tkemali in a slow cooker. We take:

Plums (red or blue, sour, maybe unripe) 0.5 kg;
Fresh greens (cilantro, basil) 0.5 bunch;
Hot pepper 0.5 tsp;
Garlic 3-4 cloves;
Coriander (seeds) 0.5 tsp;
Salt to taste;
Vegetable oil

Wash the plums, place them in the multicooker bowl, fill with water so that it lightly covers them. Set the “Soup” or “Steam” mode for 10 minutes. If the skin bursts, turn it off. Strain the mixture through a sieve (reserve the liquid) and wipe.

Using a blender, grind all the other ingredients, combine with puree, and mix. If the sauce is thick, add the drained liquid. Turn on the multicooker to the “Soup” or “Steam” mode and boil for 2-3 minutes. Place in jars and top up vegetable oil to the top, twist.

The second recipe is jam sauce!

Another simple way. You can turn ordinary tkemali into sauce plum jam. Let's prepare:

Plum jam 0.5 l;
Greens (cilantro) bunch;
Garlic 8 cloves;
Apple vinegar 50 g;
Hot pepper 1 pc.;
Salt 0.5 tsp.

Grind the herbs, peppers, peeled garlic and jam in a blender. Add some salt. The seasoning is ready. You can serve it once.

Tkemali with nuts

And the option of tkemali with nuts is also possible. We will need:

Blue plum 4 kg;
Walnuts 1 handful;
Cilantro, dill, basil in a bunch;
Garlic 3 heads;
Hot pepper 4 pcs.;
Ground coriander and salt to taste.

The cream needs to be washed, the seeds removed and cooked for 25-30 minutes. Strain and rub through a sieve. Grind the remaining ingredients in a blender, combine with puree and cook until thick. Pour into sterilized jars and seal.

All the tricks of a good sauce, broken down

Aromatic herbs and spices are added depending on the type of plum. Green plum goes well with fresh and dried herbs. Dry seasonings go better with red. And for yellow cherry plum you need to take fresh herbs.

Spicy lovers focus on hot peppers and garlic. But if you like it softer, delicate taste, then you need to use more herbs. The peculiarity of tkemali is the use of ombalo spice. This is pennyroyal, it gives spicy taste and is a natural preservative. It doesn't grow here. Housewives replace it with lemon balm and thyme. Herbs also include suneli hops, dill, cilantro, and coriander.

There are modifications of the tkemali seasoning. Instead of plums, they use other sour fruits: apricots, cherries, red currants, quince, dogwood, grapes, gooseberries, etc. In addition, the sauce perfectly combines fruits and vegetables (peppers, eggplants, tomatoes), as well as nuts.

There is a nuance in the quantitative composition of the recipes. Georgian chefs determine the ratio of ingredients “by eye” and “by tongue”. They don't use exact numbers. Therefore, during cooking, you have to often taste the dish and independently determine what is missing for the ideal.

Execution Operations

Begin cooking by preparing the plums. It must be remembered that their volume decreases by 4 times during cooking. For example, to prepare 500 ml of sauce you need to take 2 kg of plums.
A few words about dishes. It is recommended to use a saucepan with thick walls or a cauldron. A wooden spoon is useful for mixing. To wipe the fruit, use a sieve or colander; it is also convenient to use a silicone spatula.
The plums are washed, filled with water and simmered over low heat until they begin to burst and soften. Then they are taken out into a sieve or colander and wiped. You can use a silicone spatula. The decoction of plums is not poured out. In some recipes from raw plums remove the seeds, then the boiled plums can be crushed in a blender. Boil for another 5-7 minutes.
Next, prepare the greens. It is washed and finely chopped or ground in a blender. In the latter case, you need to add a little water or broth. Greens and fruit puree combine, add the rest of the spices, salt and put it on the fire again. Cook for 7-10 minutes on low heat due to the large amount of splashes. In this case, it is necessary to stir constantly. For testing, the sauce must be cooled. If the dish turns out sour, add a little sugar.
When the tkemali is ready, it is poured into prepared jars. It is better to take small jars so that the sauce does not spoil. They need to be thoroughly sterilized. It is advisable to wash dishes with baking soda. You can dry it by placing it in a cold oven on a wire rack, bottoms up. After heating the oven to 150 degrees, wait 15 minutes and remove to clean towel. Another option for sterilizing jars is water bath. Steam sterilization is also suitable. Place the lids in boiling water and cook for 3 minutes. before sunset.
There's a lot in plum citric acid- natural preservative. If the sauce has been heat-treated, packaged in dry jars and hermetically sealed, then it is well stored.
For better storage Before rolling into jars, they are often topped up sunflower oil as a buffer. It is drained before use.
Sometimes vinegar is poured on top of each jar. But this is optional. After preservation, the jars can be turned upside down and wrapped in something warm. There is an option to freeze tkemali packaged in bowls in the freezer.
After opening the container with the sauce, you can add fresh herbs, nuts, and add broth. Store open jar refrigerate up to 3 weeks.

Any cook in the Caucasus knows: the main thing in preparing tkemali sauce is to do everything with love!

The legendary tkemali sauce is prepared from a certain variety of cherry plum, garlic and herbs. He has mass useful properties for human health and has a special aromatic taste, which goes with meat, fish dishes, as well as turkey and chicken.

The original recipe for this seasoning consists of plums and herbs growing in the Georgian mountains, but modern options allow you to prepare it from sour fruits and berries grown in various regions of Russia, with the addition of spices.

Tkemali - a dish of Georgian cuisine

Tkemali sauce is a prominent representative of national Georgian cuisine. It got its name from the sour plums of the same name, which form the basis of the dish and define it sweet and sour taste. The second important component is ombalo or a special marsh mint that grows in the Caucasus mountains. It is this that gives the unique lemon-mint aroma to the seasoning.

Classic recipes also include a number of herbs and spices, such as garlic, cilantro, dill, red hot pepper and others.

Tkemali – natural and delicious product, renders beneficial effect on human body. It contains whole line vitamins (E, B1, B2, P, PP and C), and great amount pectin, which promotes the active absorption of protein foods. Plum sauce stimulates the functioning of the heart, brain and intestines, and also significantly improves the condition of the skin, hair and nails.

The savory dish contains absolutely no oils or fats and is low-calorie product and it can be safely included in the menu for weight loss diets.

Tkemali made from plums is popular not only in Georgia, but also in various regions of Russia. The classic recipe has been adapted and is now widely used for its preparation. sour plums various local varieties, as well as gooseberries and red currants.

Classic Georgian tkemali recipe

Georgian sauce is prepared from a special variety of cherry plum - tkemali. They're in large quantities grow wild in mountainous areas and in home gardens.

The taste of the dish depends on the color of the fruit. Sour and spicy seasoning It is made from yellow plums, which are sometimes replaced with red ones, and from green ones it is softer and sweeter, with sloe berries added to it.

The second required component original recipe Tkemali is a type of mint with a mysterious name - ombalo, which gives the sauce a unique lemon-mint aroma.

The remaining ingredients in the recipe may vary depending on traditions and taste preferences.

Ingredients for making the sauce:

yellow tkemali – 8 kg;
ombalo (mint) - 1 bunch;
garlic – 8 heads;
allspice – 2 teaspoons;
red hot pepper – 1 pod;
cilantro – 1 big bun;
ground coriander – 1 tablespoon;
hot green pepper – 1 pod;
majoram – 1 bunch;
cloves – 1 teaspoon;
sugar, salt, ground black pepper to taste.

When preparing the ingredients, it is necessary to take into account that to prepare one liter of seasoning, four kilograms of plums are required, since they boil down greatly.

Preparing the sauce step by step

Cooking tkemali step by step classic recipe includes three main stages.

First step. The basis of the dish is tkemali puree, which is prepared in two ways:

1. Wash the plums, place them in a pan with a wide, thick bottom, pour clean drinking water so that they are only slightly closed. Cook over low heat for about 30 minutes. After time, the fruits are removed with a slotted spoon, separated from the seeds and rubbed through a sieve or crushed with a blender. The broth is saved.
2. Fresh cherry plum is cut in half lengthwise and, turning the halves in different directions, freed from the core, or used special device to remove it. Peeled fruits are crushed by passing through a fine grid of a food processor until a homogeneous mass is obtained.

The prepared pulp is boiled over low heat until thick as sour cream, stirring constantly. The seasoning should not be allowed to burn.

Second step. Fresh spices– ombalo (mint), cilantro and majoram finely chopped. Garlic is pressed through a press. Mix everything and add to the prepared plums.

Dry spices - allspice and cloves are ground in a mill or ground in a mortar, ground coriander is added to them. The mixture is poured into fruit puree.

Pods of hot red and green peppers are peeled from the stalk with seeds, cut thin pieces and sent to the plums. The prepared mass is thoroughly mixed, salt, sugar and ground black pepper are added to taste.

Third step. Bring the fruit pulp with herbs and spices to a boil and cook for another five minutes. The finished tkemali is poured into dry, hot, sterilized jars and sealed with lids. For long-term storage A few drops of calcined vegetable oil are poured into each container.

The sauce is aromatic and very hot. To soften the taste quantity hot spices reduce or even completely eliminate hot peppers from the composition.

Modern methods of preparing plum relish

Tkemali sauce is loved not only in Georgia, but it is also popular among Russian residents of different regions of the country. However, prepare original Caucasian dish It can be quite difficult, due to the fact that the main components - cherry plum and ombalo - do not grow in Russia.

IN modern conditions The classic recipe has been developed and many housewives use sour varieties of local plums to prepare it. You can find mint at the spice market or replace it with the spice khmeli-suneli, which also contains it.

Homemade plum sauce

The basis of this dish is any plum fruit with a pronounced sour taste.

Ingredients:

sour plums – 1 kg;
garlic – 1 head;
dill and parsley, 1 bunch each;
hops-suneli – 2 teaspoons;
dried mint – 1 teaspoon;
red hot pepper – 1 pod or ground chili – 0.25 teaspoon;
sugar – 2 tablespoons;
salt – 1.5 teaspoons.

Plum fruits are boiled until softened, the seeds are separated and ground into homogeneous mass. Hot pepper, salt, sugar and a tied bunch of dill are added to the puree, which is removed at the end of cooking. Continue to cook the mixture over low heat until it reaches the consistency thick sour cream. Then add crushed herbs and spices.

With constant stirring, the resulting mass is brought to a boil and boiled for another 15 minutes, poured into dry, hot jars. Add a spoonful of calcined vegetable oil to each of them, cover with lids and store in a cool, dark place.

The spiciness of the dish is adjusted to personal preferences, for lovers hot seasonings– increase the amount of garlic and pepper, and the predominance of spicy herbs gives the taste softness and tenderness. By changing the proportions of ingredients, you can choose your optimal version of the tkemali recipe.

Tkemali with tomatoes

Tkemali sauce with tomatoes served with meat, replaces traditional ketchup and creates a new one fresh taste familiar dishes. It is easy to prepare at home and store for the winter.

There are two versions of the plum-tomato seasoning recipe. One of them contains herbs and herbs, while the other does not.

First way. Ingredients:

tomatoes – 2 kg;
plums – 1.3 kg;
onion – 3 medium heads;
sugar – 100 grams;
salt – 40 grams;
garlic – 1 head;
chili pepper – 1-2 pods;
ground red paprika – 1 teaspoon;
celery – 2 stalks;
dill, basil, cilantro - 1 bunch each.

The basis of the dish is fruit and vegetable puree. To prepare it, tomatoes, pitted plums, onions, celery stalks and basil are crushed, passing everything through a meat grinder or using a blender. Place the resulting homogeneous mass in a saucepan with a wide, thick bottom, add sugar and salt and bring to a boil, remembering to stir, reduce the heat to low and continue cooking for an hour and a half.

The dill and cilantro are finely chopped, the garlic is passed through a press and placed in the hot mixture 20 minutes before the end of cooking.

Then, as soon as the puree boils, add the mixture ground paprika with chili peppers, previously peeled from the stalk with seeds and finely chopped. After 10 minutes, the sauce will be ready; let it cool and pour into sterilized jars. Store in the refrigerator or cellar.

The second option is prepared similarly, but is excluded from the recipe following ingredients: celery, dill, basil and cilantro. The dish turns out more spicy.

Plum and nut sauce

Tkemali with walnuts is tasty, healthy and satisfying. You can eat it simply spread on bread, it is good for dishes cooked on the grill, and you can also marinate meat and poultry in it.

Ingredients:

red cherry plum – 3.2 kg;
sugar – 150 grams;
salt – 2 tablespoons;
hops-suneli - 1 tablespoon;
mint – 1 small bunch;
cilantro – 2 medium bunches;
garlic – 1 head;
crushed walnuts– 1 glass.

Pour the plums with a small amount of water and cook until the pits and skins begin to separate from each other. The fruits are peeled and blended into a homogeneous mass using a blender. The resulting puree is put back into the pan and combined with the broth.

Then you should add crushed garlic, fresh finely chopped herbs (mint and cilantro), khmeli-suneli spices, salt and sugar. Mix everything well, bring to a boil and continue cooking for a quarter of an hour.

Add chopped walnuts, boil for 5 minutes and turn off the heat. Ready sauce pour into jars and roll up the lids.

Tkemali with pomegranate juice

The original seasoning recipe was born in Georgian mountain villages and was developed in national cuisines other peoples. In Armenia they cook with pomegranate juice, which gives a special piquancy to the sauce.

Ingredients:

cherry plum – 2.3 kg;
grant juice – 100 ml;
sugar - 200 grams;
salt - 2 tablespoons;
parsley, dill, cilantro - 1 bunch each;
garlic – 1 head;
ground chili pepper – 2 tablespoons;
vegetable oil – 4 tablespoons.

Place the washed fruits in a saucepan, pour in the pomegranate juice and cook at closed lid until softened, about half an hour. Then the plums are pitted and ground into a homogeneous mass. The broth is saved.

Add salt and sugar to the resulting puree and pour it into the same container, where it is boiled for 15 minutes over medium heat, stirring constantly.

The garlic is crushed by passing through a press, finely chopped greens are added to it, ground pepper and put into boiling puree, which is boiled for another quarter of an hour.

Ready tkemali with pomegranate juice is poured into pre-sterilized jars or bottles. Pour a little vegetable oil on top and seal with lids. It is better to store in the refrigerator.

Georgian plum sauce, prepared according to a classic recipe or with the addition of other fruits and vegetables, is natural, healthy and tasty dish. It will perfectly complement daily menu at any time of the year and simply irreplaceable at summer picnics.

Russian housewives have learned many recipes from Georgian cuisine, and Tkemali sauce is especially popular among them. The name of the dish was given by the variety of plums that are its basis. But no matter how strictly cooks adhere to the recipe, one sauce will taste different from another. After all, each chef brings his own flavor to the dish.

Regardless of the technology used to prepare the sauce, the main points are subordinated general rules. And it is advisable to follow them in order to achieve that flavor note that is inherent in this particular dish.

For creating classic sauce take cherry plum variety Tkemali. But there are already many variations that use other varieties of plums, which give the sauce a sour taste.

The pungency is provided by garlic, and the spiciness is provided by spices and herbs. In the Caucasus, it is mandatory to add pennyroyal mint - ombalo. This is what gives the sauce its piquancy. If you cannot find this seasoning in stores, you can use peppermint, which is more common in Russia.

To prepare the dish, you should also prepare chili pepper, coriander, cilantro and, of course, suneli hops.

Real sauce should have the consistency of thick sour cream - so that a spoon can stand. Therefore, the boiling process is important in the recipe. But don't burn it, otherwise the sauce will be spoiled.

The color of the dish has a richly beautiful red tint. If the selected plum variety does not provide such coloring, you can supplement the recipe with berries - red currants, pomegranate, etc., which have a pleasant sourness.

The plums for canning are ripe and of medium hardness. It is advisable to peel the fruits. To do this, they are kept in boiling water for 5 minutes, then washed with cold water.

Tkemali plum sauce - recipes for the winter

Tkemali perfectly complements poultry, meat and fish dishes. It can also be seasoned with side dishes (porridge, pasta). Don't just stop at classical technology, having tried to cook several variations. This will give you the opportunity to fully experience the indescribable shades of tastes. Caucasian cuisine.

For real Tkemali sauce you need to take 1 kg of plums of the same name, 3 heads of garlic and the spices mentioned above. The cooking algorithm looks like this:

peeled pitted plums are passed through a meat grinder;
put in a saucepan and add sugar (50 g), salt to taste;
cook for 10 minutes low heat, trying to prevent burning;
Separately grind garlic, herbs (cilantro, dill and mint), hot pepper (1 pod) in a blender;
the ingredients are placed in the plum, also adding coriander and suneli hops (1 tsp each);
After stirring, boil down a little more.

The good thing about the sauce is that during the cooking process you can adjust its taste by adding spices if desired. The product is packaged hot and the jars are immediately sealed with sterile lids.

IN Georgian version there are no tomatoes, but many housewives are accustomed to cooking tomato sauces. This will not make the dish worse - on the contrary, it will only benefit by becoming more original. The cooking technology in this recipe is slightly different from the classic one:

Place plum halves and tomato slices (1 kg each) in a saucepan with a thick bottom;
cover with a lid and boil for 10 minutes;
The mass is still hot and pureed using a blender;
then rub through a sieve;
boil for 15 minutes;
add grated garlic (2 heads), chopped cilantro (1 bunch), chopped hot pepper (1 pod);
add spices (to taste), sugar (12 tbsp), salt (2 tsp) and cook for 15 minutes;
pour in 2 tbsp. vegetable oil and vinegar (9%), cook for another 5 minutes.

Packed in glass containers, rolled up and covered with a warm blanket. After a day you can put it in the cellar.

This option offers to diversify the classics by adding sweets. allspice. To make the experiment more exciting, you can take more than one variety of plums for the recipe, but use an assortment of which you will need a total of 1 kg. Fruits are prepared as described above, bell pepper(0.4-0.5 kg) are freed from seeds and proceed to the following actions:

plums, sweet and bitter red peppers (2 pods), garlic cloves (2 heads) are twisted in a meat grinder;
rub the puree through a sieve;
put on fire and bring to a boil;
salt, sugar to taste and add spices at your discretion;
continue to simmer over low heat for 20 minutes.

Subsequent steps, as usual, are packaging, rolling, steaming in a warm blanket. If storage is planned in an apartment, you can introduce a sterilization step into the recipe (instead of keeping it under a blanket). For 0.5 liter jars, 15-20 minutes will be enough.

Hard to imagine Georgian cuisine not only without Tkemali sauce, but also without walnuts– they are added to many dishes to add piquancy. So in this recipe you need to take 75 g of already peeled kernels. The entire cooking process boils down to the following steps:

whole cherry plum (1.5 kg) is placed in a pan and filled with water so that it lightly covers the fruit;
put on the stove and bring to a boil;
after 10 minutes, pour the broth into another container, rub the fruits through a colander to remove the seeds;
Place the plum in a blender bowl and puree;
the mass is poured into the pan again and diluted a little with the broth;
add crushed garlic (1 head), chopped cilantro and coriander (100 g), mint (1 tbsp);
add salt (1 tbsp), sugar (75 g), suneli hops (1/2 tbsp);
cook for 8 minutes, add chopped walnuts;
Bring to a boil again and remove from the stove.

Pour into sterile jars and wrap them up for a day. Then they are taken out to a cool place.

You can prepare sauce for the winter without heat treatment. At the same time, there is no vinegar in the composition, which does not prevent the dish from being stored until spring without loss of quality (however, it is better to keep the jars in the refrigerator). The process of preparing Tkemali itself is also simplified:

pits are removed from plums (1.5 kg);
the fruits along with garlic (3 heads), hot red pepper (5 pods) and herbs (cilantro and basil 2 bunches each, mint - one) are passed through a meat grinder;
add 1 tbsp. salt and sugar, mix everything well;
let the mixture brew for 15 minutes;
mix again and pack into sterile jars.

Cover with plastic lids and place in the refrigerator (after the sauce has cooled naturally). During cooking, one important point should be taken into account - only the leaves are taken from the greens, without using thick stems.

Tkemali can be prepared not only from blue plums - the sauce also turns out great with yellow cherry plum. The dish will differ from the classic version only in color; in all other respects, the chef’s actions are identical:

cherry plum (2 kg) pitted ;
Place the plum halves in a food processor and puree;
boil in a saucepan with a thick bottom to half the volume;
cilantro, thyme and mint (1 bunch each) are crushed, removing coarse fibers;
finely chop hot green pepper and chili (½ pod each);
pound in a mortar allspice and cloves (3-4 pieces each), mixed with ground coriander(1/2 tsp);
press garlic on a press (100 g of peeled cloves);
all seasonings are introduced into the plum mass, mixed well and continued to boil;
add salt and ground black pepper to taste.

After 5 minutes, remove from heat and pack into hot, dry jars. In winter, Tkemali will turn from yellow cherry plum great addition for fried meat.

Sloes are a hybrid of cherry plum and plum, so they are quite suitable for making sauce. Thanks to the astringency of the fruit, Tkemali acquires an unusual pleasant taste. Damons can be safely used in any of the recipes described above. But another one is offered original version which not all housewives know:

thorns (2 kg) are poured with water (1 glass) and boiled for 10 minutes;
allow to cool and then rub through a sieve to remove the seeds;
put the mixture on low heat;
tomatoes (300 g), red hot pepper, 6 cloves of garlic are passed through a meat grinder and mixed with thorn mass;
Finely chop the mint (3 sprigs) and put it in the pan, adding another 1 tbsp. ground coriander;
add honey (25 g), sugar (1/2 cup), salt (2 tbsp) into the simmering mass;
pour in Apple vinegar(25 g);
boil for 5 minutes and remove from heat.

The finished product is poured hot, the jars are wrapped in a blanket and kept under it until it cools completely.

With apple

Apples are often included in sauces. There is also a recipe for preparing Tkemali with these fruits. You can completely replace cherry plum with apples, but a more interesting option is one that combines 2 types of fruits, taken in equal quantities (1.5 kg each):

pitted plums are ground in a blender;
do the same separately with apple slices;
prepare the marinade by adding cloves (10 pcs.), cinnamon (2 tsp) and sugar (600 g) to water (200 g);
cook for 10 minutes, after which the cloves are removed;
add ground chili (1 tsp) and vinegar 9% (1/2 cup);
add apple and plum puree and cook for 30-40 minutes.

The sauce must be constantly stirred during the process so as not to burn. The rolled up jars are turned upside down and cooled without wrapping them.

Well, how can we ignore the recipe with pomegranate seeds! After all, this is another product of Caucasian cuisine that will come in handy in Tkemali sauce. It is better to prepare the juice in advance - 100 ml per 2 kg of plums, and proceed to the following steps:

peeled and pitted plums are pureed;
add salt (to taste), sugar (3 tbsp), dry seasonings (at your discretion);
bring to a boil and boil to the required thickness;
Add crushed garlic (1 head) to the sauce and pour in pomegranate juice.

After 5 minutes, remove from heat and package. Pomegranate is an excellent preservative that can replace vinegar. Therefore, cooled jars can be safely stored in the pantry of a city apartment.

Conclusion

You can continue to experiment, coming up with various variations under the general name “Tkemali sauce”. The main thing is to leave the base unchanged - plums, garlic, spices, mint. Everything else depends on the preferences and imagination of the hostess. The more creative the approach is (without sacrificing tasting qualities), the more interesting the dish will turn out, which can become the highlight of the New Year's table.

2016-09-10

The set of products for seasoning has not changed. Only the plum variety changes. Unfortunately, a real tkemali plum was used to make it classic version, we do not have. So we maneuver, selecting any sour plum (blue, yellow, red) and adding sloe (as I prepared in 13), or something else similar, for example, cherry plum.

Recipe for plum tkemali for the winter

Ingredients

5 kg of tkemali or any other plum.
500 g cilantro.
1 large bunch of flea (marsh) mint (in Georgian it is called “Ombalo”) or 4-5 teaspoons of dry herb without stems. 1 regular bunch of dill.
2 teaspoons ground cilantro seeds (coriander).
350-500 g hot fresh pepper.
200 g garlic (more if desired).
Salt.
Sugar (if you see fit).

How to cook at home

Recipe Author's Notes

I often come across tkemali recipes that do not contain plums. But there are tomatoes, apples, carrots, sweet bell peppers. It probably turns out quite delicious sauce, but this was not tkemali.
Moreover, there are recipes that indicate “adjika tkemali” or “tkemali ketchup”. Adjika, ketchup and tkemali are three completely different vegetable preparations with a different set of ingredients!

Hurry up to prepare the most aromatic homemade sauces for the winter. Now is the time for fresh seasonal vegetables - winter is coming!

We hope that updated recipe You liked Tkemali, our dear readers, and you will be happy to make a jar or two of this wonderful sauce for the winter. By the way, have any of you, dear readers, already prepared the hit of the season - ? If you share today's article on in social networks, then we will be very grateful to you for this. Subscribe to blog updates - stay in touch with us. See you soon!
Always yours Irina.