How to prepare plum sauce for meat. Plum sauce - simple and tasty recipes for the winter

Give familiar dishes new flavor shades allow various additives, including sauces. Of course, you can buy them in the store, but it is much more practical to prepare them yourself. For example, useful and universal sauce from plums

Peculiarities

Plum-based sauce is a spicy addition to meat dishes and vegetables. Sauce from plums (sour, green) is an excellent opportunity to “attach” a crop that is not suitable for consumption in fresh or for making jam, marmalade.

To prepare some types of sauce, it is recommended to take sour fruits, while for others - only ripe ones. In any case, you should not use plums that are overripe and beginning to rot. This will spoil the taste of the sauce and give it a damp, moldy smell.

Despite the variety of recipes, they all involve peeling the pulp from the pit. To do this, the plum is cut into two halves along the circumference, after which the pit is easily removed.

Grinding the fruits can be done with a blender, but it is much better to first grind the boiled plum mixture through a colander.

This will allow you to get rid of the skin, which, with simple chopping, will still be felt in the finished dish. After the composition has been passed through a colander, it can be whipped with a blender. This will ensure maximum homogeneity of the sauce, as well as its airiness. The classic recipe involves boiling plums and pureeing them. True creativity begins with the choice of spices and additional components , which make it possible to obtain sharper or, on the contrary, delicate sauces . Addition soy sauce and ginger allows you to get Chinese sauce or an analogue of Hoisin sauce. Using cilantro and oriental spices turns the sauce into a work culinary arts.

Georgian cuisine

When cooking, sauces may burn and spit. It is better to cook them in a thick-walled cast-iron bowl, cauldron, and stir occasionally. Better with a wooden spoon or spatula. Spices largely provide the piquancy of the dish. Professional chefs recommend using not ready-made mixtures, but grinding the spices immediately before adding them to the dish. This will preserve their aroma as much as possible. Too much can be saved by adding water and thoroughly blending the mixture with a blender. However, it is better to use the decoction in which the plums were boiled to obtain a puree. After cooking, it is recommended to pour a small amount plum water just for such cases.

An excessively liquid sauce can be “thickened” by adding finely chopped herbs or nuts. If the dish is not intended to be stored for a long time, you can also add a little flour or starch, which is poured into the plum mixture stirred over the fire. After adding these components, you need to puree the mixture again.

If you plan to store the sauce for a long time, then it is necessary to roll it into sterilized jars and provide suitable storage conditions. Until the jars of sauce have cooled, they are wrapped and left indoors. After cooling, they are lowered into the cellar or put in the refrigerator.

How to cook?

For this dish, you can use slightly unripe fruits of the Hungarian variety or cherry plum. Plum goes well with vegetables - tomatoes, carrots, as well as sweet and sour apples, walnuts. In any case, slightly sour plum fruits give the finished sauce a piquant taste.

Classical

This group of plum sauces includes tkemali. It is a traditional Georgian or Abkhaz sauce, which is prepared from unripe plums of the same name variety (tkemali, better known as cherry plum). It is often served with meat, kebabs, and barbecue.

The list of products for tkemali is as follows:

4 kg plums;
2 teaspoons ground coriander;
head of garlic;
200 g mint;
2-2.5 teaspoons sugar;
Salt to taste (about 1 teaspoon will be enough);
450 ml of clean water.

The plums should be washed, set aside those unsuitable for use, and then put in a pan, add water and high fire boil. Then the heat is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, the skins and seeds will be easily separated from the pulp. As soon as this happens, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, grind it through a colander. All the pulp turns into a puree that is homogeneous in consistency. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce is simmered for another 7-10 minutes over moderate heat. Based on your own taste preferences, you can add pepper or a mixture of peppers.

To store tkemali, you need to sterilize the jars, pour the sauce into them and roll them with metal lids.

As already mentioned, both Georgians and Abkhazians love and know how to cook tkemali. However, Abkhazian sauce is usually prepared from cherry plum, and Georgian sauce is usually made from “Vengarian” or similar varieties. Tkemali is also prepared from green plums, adding sloe to it. One of the classic ones is chutney sauce, which is Indian sauce with the addition of spices and fruits. Ideal for duck, lamb, pork and vegetable side dishes.

Plum chutney:

0.5 kg plums;
100 g pineapples;
50 ml pineapple juice;
2 tablespoons honey;
star anise;
20 g fresh chopped ginger;
cinnamon stick;
1 tablespoon balsamic vinegar;
1 tablespoon cognac.

For this recipe it is convenient to use canned pineapple, taking pieces of fruit and juice from there.

Wash the plums, remove the pits and cut into halves or quarters. Place the fruits in a saucepan, sprinkle with spices, add honey, alcohol, juice and pineapple pieces. Leave for 30-60 minutes so that the fruits are saturated with spices and release juice. After this, add water and bring to a boil. From the moment it boils, reduce the heat and simmer for another half hour.

Remove star anise and cinnamon from the mixture and puree it with a blender. Simmer for 10 minutes, at the very end you need to add balsamic vinegar. The dish can be served to the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to the chutney, and ginger, cloves, and mustard as spices. The special feature of this sauce is sweet and sour taste, what you need to consider when choosing ingredients.

For the winter

Many of the recipes given are suitable both for consumption immediately after preparation and for storing for the winter. When you make a dish for future use, it is better to take small jars - 0.5-0.7 liters.

Spicy sauce:

2.5 kg “Hungarian”;
2-3 chili pods;
2 bell peppers;
250 ml water;
2 tablespoons sugar;
1 tablespoon each of salt and Herbes de Provence seasoning.

The berries are sorted, washed and separated from the seeds. Afterwards they need to be transferred to a thick-walled bowl, pour in water and put on slow fire. Simmer for 10-15 minutes until softened. The peppers should be washed, chopped, seeds removed and chopped, and added to the plums. After this, beat the mixture with a blender, and then additionally rub through a sieve. This will help achieve a smooth and uniform composition.

The next step is adding salt, sugar and spices, after which the dish is boiled for another half hour. The jars need to be sterilized, the slightly cooled sauce should be placed in them and the lids should be closed.

The sauce from plums with apples is unsweetened, but quite rich. For this you should prepare:

1.2 kg of plums and apples;
2 kg of tomatoes;
220 g sugar;
50 ml table vinegar 9%;
3 onions;
1 teaspoon black pepper;
a pinch of red ground pepper;
1 tablespoon salt;
half a teaspoon of cinnamon.

Fruits, vegetables and berries need to be washed. Remove cores from apples, stems from tomatoes, pits from plums, and peel onions. Cut everything into pieces and grind through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, simmer for 2 hours. After the specified time has passed, you need to beat the mixture with a blender, add salt and spices, and put on the fire for another 45 minutes.

Meanwhile, prepare the jars and lids. Before turning off the sauce, add vinegar, mix everything thoroughly and immediately pour it into jars.

To the meat

Chinese sauce from plums:

1.2 kg plums;
100 g sugar;
40 g chopped ginger root;
2-3 cloves of garlic;
120 ml rice vinegar;
2 star anise;
2 carnation stars;
cinnamon stick;
1-1.5 teaspoons ground coriander.

Preparing “Hungarian” or another variety in this recipe comes down to rinsing under water, removing seeds and skin. The latter can be removed by scalding the fruits with boiling water and leaving them in this water for 10-15 minutes.

However, for most housewives it is easier to grind pre-cooked (for 5-10 minutes) plums through a sieve or colander. At this method Both seeds and skins are separated from the pulp at the same time.

After this, the fruits must be placed in thick-walled pan and immediately add all the ingredients (chop the garlic, peel and chop the ginger root) and put it on moderate heat for half an hour or until the plums turn into puree. After this, you should remove the spices from the composition - star anise, cloves, cinnamon stick, and then beat the sauce with a blender until smooth. Chinese sauce can also be served immediately with meat or stored for the winter.

Simple sauce for meat:

1 kg plums;
2-3 tablespoons of sugar (preferably brown);
10 g hops-suneli;
2 cloves of garlic;
30 ml water;
salt, pepper to taste.

The berries must be washed, the seeds removed, and then pureed using a blender. Add salt, add spices, chopped garlic, mix everything and put on fire. You need to boil until the mass becomes homogeneous and its color turns brownish. This dish not intended for long-term storage, you need to eat it no later than 3-5 days.

Unusual taste plum sauce goes well with any meat. It is recommended to spice up the sauce by adding pepper. However, you can do without it or regulate its content at your discretion. One of the simplest recipes involves using the following products:

1.5 kg plums;
2-3 cloves of garlic;
2 tablespoons sugar;
salt to taste (usually 1 teaspoon);
1 teaspoon each of “khmeli-suneli” and coriander;
1 chili pepper;
70 ml water.

Sort through the berries, removing damaged and rotten ones. Even a small amount of rot can ruin the taste of the entire sauce. Then they are washed under water and the seeds are removed. It is more convenient to cut the fruits into halves.

The berries prepared in this way are placed in a container with a thick bottom and walls, filled with water and brought to a boil over moderate heat. After bubbles appear on the surface of the mixture, leave the heat to minimum, cover it with a lid and simmer for another half hour, stirring occasionally.

While the plums are being prepared, you need to wash and peel them, then finely chop the peppers and squeeze in the garlic. Ready plums must be pureed by grinding through a colander or punching with a submersible blender.

The resulting puree should be boiled again for half an hour, stirring regularly. After the specified time, the remaining ingredients are added to the mixture. The resulting mixture is boiled for another 20 minutes without a lid over low heat, then pureed again and simmered for another 10 minutes.

This sauce can be served immediately (after cooling slightly) or preserved for the winter. It goes well with both fatty pork and dietary chicken, turkey. You can add greens to it (bunches of parsley, cilantro) or walnuts. For piquant sourness, it is permissible to introduce lemon juice(1-2 tablespoons) 2-3 minutes before ready.

Combination with other vegetables and fruits

For those who are interested in cooking, plum sauce is an opportunity to come up with many new dishes, because you can add a wide variety of fruits and vegetables to it, changing the shade of the finished dish. The usual combination of plums and tomatoes is to make the sauce more liquid, and if you add garlic and pepper, it will taste like adjika.

The sauce with apples is thicker, sweet and sour. In this case, it is better to use later, sour varieties of apples.

If you add a lot of greens to the sauce (primarily parsley and cilantro) and season it all with spices (khmeli-suneli, a mixture of peppers), you will get a dish with pronounced oriental notes. This sauce is indispensable for barbecue and campfire dishes.

Do oriental sauce more refined flavors can be achieved by using soy sauce, cinnamon, star anise, and ginger.

You can add sourness to the sauce, which so harmoniously complements the taste of fried pork or beef, by adding cherries or cranberries.

Suitable dishes

The sauce can be served as independent snack, as well as for meat dishes and side dishes. It is recommended to place it on pieces of bread or crispbread, supplemented with a sprig of herbs and sesame seeds.

All Georgian meat dishes harmonize well with this sauce - kebabs, chakhokhbili, chakapuli, as well as snacks like shawarma. Cooked on fire or grill vegetable side dishes also buy more interesting taste when adding plum sauce. However, even with everyday food such as boiled potatoes, rice, pasta, slightly spicy plum sauce combine very harmoniously.

It is not recommended to combine such sauces with dishes that have their own subtle and varied taste. In this regard, serving multifaceted tkemali with red fish is quite controversial. The latter “asks” more for more delicate and less colorful creamy sauces. But pollock, which is quite simple and bland in taste, will “revive” tilapia with plum sauce. A plum and vegetable sauce like tkemali can be added to soups instead of or mixed with tomato paste, and can also be used to stew meatballs. Goes well with dolma.

Need to prepare following ingredients for this recipe:

0.5 kg beef pulp;
1 head of red or purple onion;
150 ml soy sauce;
10 mg honey;
2.5-3 tablespoons of plum sauce, prepared according to one of the above recipes;
salt and black pepper to taste;
oil for greasing the pan.

The beef needs to be washed, films removed and cut into 1 cm thick plates. You can use steaks or pieces of meat. The resulting pieces should be placed in a suitable baking dish and covered with marinade. The latter is prepared by mixing plum and soy sauce, honey and salt and pepper.

The meat should be marinated for 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will be. You can leave the meat in the marinade overnight.

As a side dish, it is better to choose light dishes that do not have a pronounced taste - rice, stewed or grilled vegetables, boiled potatoes.

Spicy chicken with plums

Spicy plum sauce goes harmoniously with chicken meat, making the dryish chicken itself juicy and flavorful. Emphasize amazing taste whole baked chicken with spices will benefit from whole fruits, which are also present in the dish. The list of ingredients for cooking looks like this:

1 medium sized chicken (although this recipe You can also cook its individual parts - breast, drumsticks);
4-5 tablespoons of plum sauce;
400 g fresh plums;
2-4 cloves of garlic;
1.5 teaspoons ground coriander;
salt and black pepper to taste.

The carcass should be washed and blotted with a paper towel. Then rub with a mixture of salt and coriander, put garlic inside, previously peeled and pressed through a press.

Rub the sauce inside and out of the bird and leave it to marinate like this for a couple of hours.

Now you can start preparing the plums. They need to be washed, pitted and cut into 2 halves.

The chicken should be transferred to a baking sheet or in a special form, place the plums here, cover with foil and bake for 50-60 minutes at a temperature of 200 degrees. 10-15 minutes before cooking, it is recommended to remove the foil so that the chicken gets delicious crust, browned.

Serve the chicken on a platter, sprinkle with herbs and place baked plums on the sides. It would be nice to put plum sauce on the table separately.

In the next video you will find a recipe for delicious tkemali sauce.

RECIPE No. 1

Plum sauce for meat - homemade recipes with photos

Ingredients:

Plum (better red, but I have Hungarian) 1 kg.
Hot red pepper to taste - my pepper was not very hot, so I added 3 pods
Cilantro
Sugar to taste - I used about 2 tablespoons
Salt to taste - I used about 1 tsp.
Ground coriander 1 tsp.

Preparation:

Wash the plums, dry them, cut them into halves and remove the pits.
Grind the plum halves through a meat grinder or grind in a blender.
Peel the pepper from seeds and finely chop it, place it with the plum.
Place the plum on low heat and cook for 20 minutes.
Now add very finely chopped cilantro, salt, sugar and ground coriander. Bring to a boil and cook for 10 minutes.
Beat the plum sauce again with a blender, put it in a sterilized jar and roll up the lid.

RECIPE No. 2

Ingredients

Pitted plums - 2 kg.

Fresh basil - 1 bunch

Ground coriander - about 1 tbsp. spoons (to taste)

Hot pepper - 1-2 pods

Salt, sugar to taste

Preparation plum sauce for meat
Remove the pits from the plums. Place in a blender and grind together with peeled hot pepper.

Place the finished mixture in a stainless pan.

Bring the plum puree to a boil. Boil for about ten minutes.

Add salt, sugar, to taste.

Chop the basil and place it in a saucepan.

Season the sauce with coriander.

Boil the whole mass for another five minutes. Then turn off the fire. Let cool slightly. Grind again with a blender. This time you can do it directly in the pan using the puree attachment. IN last time take a sample. The sauce should have a pleasant sourness, a little sweet and spicy. We add the spiciness to the plum sauce that, in our opinion, is optimal. To do this, add as much capsicum as needed. The spiciness also depends on the pepper itself. It's not always sharp enough.

Homogeneous ready mass Bring to a boil again and simmer for about five minutes.

We sterilize the lids and jars. Place boiling sauce in half-liter jars and roll up.

Plum sauce can decorate any meat dish and become your favorite. From this amount of plums you can get about three half-liter jars. Therefore, when preparing, plan how much sauce you will need in winter.

You can take any plums, especially those that are valuable in in this case sour varieties. And our plum sauce for meat is ready, Bon appetit.

http://interesnye-recepti.ru/sous-iz-sliv-k-myasu/

RECIPE No. 3

Cooking time: 35 min.

Preparation time: 15 min.

Number of servings: 10 pcs.

Ingredients for the recipe “Cherry plum sauce for meat”:

Sweet and sour sauce for meat

I suggest you prepare a very tasty sweet and sour sauce from cherry plum. It goes perfectly with meat or chicken. This sauce is prepared from cherry plum puree with the addition of ground red pepper, garlic, sugar and dill seeds. If desired, you can add parsley, cilantro or mint to this sauce at the end of cooking. Ready sauce Store in the refrigerator in a sealed container.

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 they also make popular, Georgian sauce“Tkemali” is very tasty and also healthy.

There are several cooking secrets of this product. The first is necessarily sour plums, preferably “Tkemali”, hence its name. But if you were unable to find just such a variety, you can use any other, but sour one. The second secret is spicy seasonings and pepper, the more of these ingredients in your preparation, the spicier the product will be. It can be served with different dishes, as well as with meat, fish, poultry. And at a picnic, no ketchup can replace this product.

Today we'll figure it out simple recipes preparing tkemali sauce from plums.

Unfortunately, everyone has their shortcomings. If suddenly you have problems with gastrointestinal tract, then consuming 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. Take the plums, rinse them under running water, cut them in half and remove the pit (it is not necessary to keep the fruits in perfect condition).

2. Using a blender, grind the fruit (you can also do this using a meat grinder). Transfer everything into a deep enamel pan.

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

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

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

6. Place 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 and pour 50 ml into them. water, set the mode to 700-800 W. Processing continues until the water boils out of the jars, approximately 5 minutes. Carefully remove the container and turn it over onto a clean towel to dry. Wash the lids and let them boil for 10 minutes.

8. When the sauce has boiled, pour it into jars and immediately roll up.

9. Turn the jars upside down and wrap them in a warm blanket until they cool completely. Then we put it away 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 teaspoons
Salt – 3–3.5 tbsp. spoons.

Cooking method:

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

2. Place 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. Let's pass the mass through a colander, knead it, we only need the pulp for the sauce.

4. Place the pureed pulp in a saucepan over low heat. It is necessary that it does not boil too much, stir occasionally.

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

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

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

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

9. Pour into pre-sterilized jars and screw on the lid. Turn upside down until completely cool.

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

Tkemali from plums and tomatoes

Tkemali sauce made from sdivas and tomatoes is delicious aromatic 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
Khmeli – suneli – 1 teaspoon
Ginger – 50 gr.

Cooking method:

1. Rinse the fruit under running water warm water, cut each fruit in half, remove the seeds, and put the main part into a large saucepan.

2. Grind the washed tomatoes in a meat grinder.

3. And put it in a pan with plums.

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

5. Wash hot and bitter peppers, remove the stem and take out the seeds, and finely chop them. Place in a saucepan. Stir and boil for 10 – 15 minutes from the moment of boiling.

6. At this time, peel the garlic, grate it on a fine grater, add ginger ground in a meat grinder, all seasonings, salt, sugar. We wash the greens and finely chop them.

7. 10 minutes have passed, grind our sauce using a blender. Then grind it using a sieve.

Plums are fruits, like apples, that are quite versatile. They are used to prepare sweet dishes (jams, compotes, jams) and are readily used as a base for sauces. It has long been noted that pickled plums with their delicious aroma go perfectly with meat, especially barbecue. Pickled plums are part of a complex side dish for pork chops, langets, natural cutlets on the bone. Experienced housewives, real sorceresses in the kitchen, inventive cooks, prepare many excellent sauces from plums and meat dishes. In this article we will look at some recipes for plum sauces.

Sauces for plum meat recipes

A Georgian recipe adopted by Russian chefs.

Ingredients for plum adjika:

plums – 2 kg,
sweet bell pepper – 1 kg,
garlic – 200 gr.,
hot pepper – 3 pods,
sugar – 250 gr.,
salt – 50 gr.,
tomato paste – 60 gr.,
Parsley, cilantro, dill - 1 bunch each,
pepper – 10 gr.,
cloves – 12 pcs.,
lemon – 1 pc.

Preparation of plum adjika

Plums for this recipe are suitable for any variety, ripe, without wormholes. Rinse the plums, break them in half and remove the pit.
Prepare the pepper. For this and Bell pepper and rinse the bitters, cut into pieces and remove the seeds.
Peel the garlic from the outer layer.
Grind plums, peppers, and garlic through a meat grinder.
Place the plum mixture in a bowl, add salt, sugar, cloves, allspice and cook over low heat, stirring constantly.
Wash the dill, parsley and cilantro and chop finely.
After 20 minutes, add chopped herbs and lemon juice to the adjika. Stir the adjika and continue cooking for another 20 minutes.
Place the sauce in prepared jars and roll up.

Ingredients for plum juice with apples:

plums – 1.8 kg,
apples – 1.5 kg,
sugar – 600 gr.,
water – 200 ml,
cloves – 8 pcs.,
cinnamon – 2 tsp,
ground chili pepper – 1 tsp,
vinegar – 150 ml.

Making plum sauce with apples.

Wash the plums, cut them, remove the pit.
Cut the washed apples into quarters and remove the core. You don't have to peel the skin.
Grind the apples and plums in a meat grinder or blender.
Prepare the marinade. To do this, cook the cinnamon and cloves for a few minutes. Then throw out the cloves and add ground sugar to the spiced water. hot pepper and vinegar. Boil a little.
Place the plum puree with apples in a saucepan and pour in the hot marinade. Next, mix the mixture thoroughly and cook for 45 minutes, stirring occasionally.
Pour the sauce into prepared jars and close as usual.

plums (cherry plum, tkemali, sour plums) – 8 kg,
lemon mint – 15 gr.,
cilantro - 60 gr.,
coriander – 80 gr.,
chili pepper – 5 gr.,
garlic – 6 cloves,
salt – 70 gr.

Plum sauce for meat, which is prepared before serving.

Ingredients for plum sauce for fried lamb:

large plums – 6 pcs.,
garlic – 2 cloves,
red onion 0.5 pcs.,
olive oil – 25 gr.,
sugar – 40 gr.,
parsley - a handful,
ground black pepper – 5g.,
salt - to taste.

Preparing plum sauce for fried lamb

Finely chop the clean plums.
Cut the onion and garlic into tiny cubes.
Pour oil into a saucepan and lightly fry the onion and garlic. Then add the plums, salt and pepper, add a little water and cook for a few minutes.
Transfer the warm sauce to a gravy boat and serve.

Ingredients for Caucasian sauce from plums and nuts:

plums – 300 gr.,
water – 350 ml.,
shelled walnuts – 200 gr.,
garlic 3 cloves,
cilantro – 1 small bunch,
hot pepper - to taste,
salt.

Making Caucasian sauce from plums and nuts.

Wash plums of any type, place in a saucepan, add water and cook until soft. Then grind the plums in a colander with small holes.
Grind the nuts in a coffee grinder or blender.
Grind the garlic and cilantro in a mortar until mushy.
Place in a saucepan plum puree, nuts, cilantro, garlic, salt and pepper and cook for about half an hour.
Pour the sauce into a suitable container. If the seasoning turns out to be too thick, you can dilute it with plum juice.

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

Recipes:

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

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

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

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

To do this, you will need a pan with a thick bottom, preferably stainless steel, a sharp knife, a wooden spoon with a long handle for stirring, a sieve or blender, and some other little things….

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

Let's start with the simplest classic recipe, which serves as the basis for any tkemali sauce, and gradually we will complicate and diversify the taste.

Plum tkemali - a classic recipe for the winter step by step

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

What you need for the spicy sauce:

cherry plum or sour plum, in our markets it is usually red, two kilos;
salt half a tablespoon;
sugar two tablespoons with top;
a bunch of dill and cilantro;
two chili peppers;
head of garlic;
a heaped teaspoon, exactly as much as you scoop, of hops-suneli and coriander.

How to make tkemali sauce from plums at home:

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

Bon appetit in winter!

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

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

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

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

Preparation:

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

Quick and easy, very tasty!

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

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

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

Recipe:

Wash the plums and dry them on a towel.
Place in a saucepan, add half a glass of water and bring to a boil over medium heat, simmer for 10 minutes.
While the plums are cooling, peel, wash and finely chop the garlic; you can chop it in a food processor.
We roll the plums in a sieve or colander made of fine metal mesh to remove the pits.
Place the plum puree in a saucepan and bring to a boil over low heat.
Add sugar, garlic and adjika, stir and cook for five minutes.
Remove from heat and place in dry, sterile jars and seal.
Turn over and let cool. We put it in the cellar.

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

Useful and original blanks for the winter on my website:

Homemade delicious tomato ketchup

How to make the most delicious tkemali sauce for the winter - a simple recipe from blue plums at home

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

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

Preparation:

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

Very easy to prepare sauce. Bon appetit!

Bell pepper will add zest to the sauce and unique taste. We will cook from Hungarian cherry plum, but anyone who has yellow cherry plum can use this recipe!

Ingredients:

a kilo of blue small plums;
bell pepper 5 pieces;
two heads of garlic;
chili pepper 2 pieces;
a tablespoon of salt,
two tablespoons of sugar,
ground spices, optional, a teaspoon (hops-suneli, coriander, mixture of peppers).

Cooking process:

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

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

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

A classic, it is a classic and that says it all! Simple and unpretentious.

yellow cherry plum five kilos;
a couple of heads of garlic;
two tablespoons of salt;
two tablespoons of khmeli-suneli;
half a glass of sugar;
chili pepper

Preparation:

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

A traditional recipe, the taste is pleasant and classic, bon appetit!

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

Products for the recipe:

cherry plum (or plum fruits) - fresh and ripe - two and a half kilograms;
two or three cloves of garlic;
salt (without a slide) - one table. spoon;
a good bunch of fresh cilantro, or if you have dry cilantro, then a couple of spoons;
ombalo (mint) – 1 table. l.;
ground coriander and coriander beans - half a tbsp. l.;
utskho suneli – one tsp;
ground black pepper;
a mixture of peppers to taste.

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

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

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

Preparation:

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

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

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

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

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

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

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

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