Classic plum tkemali recipes. A classic Georgian recipe with step-by-step photos of preparing cherry plum tkemali for the winter

The article presents the most outstanding recipes for Georgian plum-based sauce. Cherry plum tkemali is a wonderful compliment to dishes of any cuisine. Many gourmets consider food without tkemal to be inferior. To prepare the sauce, plums of any variety are used. In addition to the traditional option, modern housewives will be able to cook tkemali in a slow cooker.

The benefits of cherry plum sauce

Sour taste and spicy plum notes give the sauce a special taste. There is not a single gram of fat in the composition, and the number of calories is minimized. Contains vitamin C and plum pectins. Hot peppers and garlic stimulate the appetite. It is especially useful to use in winter for the prevention of colds.

What is the best plum

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

Use only wild plum (plum) of any variety. In ripe fruits, the stone should be well separated.
To give a special Georgian flavor, do not spare spices. Traditionally, it is cilantro, dill, hot peppers, coriander, mint and suneli hops.
It is easier to remove the peel from the fruit if the plum is poured over with boiling water and cooled in cold water.
Do not cook the sauce for a long time, prolonged heat treatment will kill all the useful qualities.
If hot pepper is not added to the sauce, it can be given even to children.

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

Thanks to step-by-step recommendations, even a novice hostess will be able to prepare the sauce no worse than eminent Georgian chefs. Harvested for the winter, with a spicy plum flavor of tkemali, it will go well with your favorite dishes. To quickly and easily prepare the sauce, just follow the step-by-step recommendations.

What can replace the plum

How to prepare:

Remove the seeds from the fruits, boil them slightly. Grind the fruit puree through a sieve, puree with a blender. Salt, add spicy herbs, garlic, chopped hot peppers, boil lightly. Pour into processed bottles, store in the refrigerator.

Plum adjika for the winter tkemali

Ingredients:

- "Hungarian" - 1 kg
- granulated sugar - 2 tablespoons
- red sweet pepper - 5 pcs.
- ground pepper (spice) - ½ tsp
- a large spoonful of table salt
- hot pepper

How to cook:

Wash the container with a solution of soda, process in any way. Boil the lids. Sort plum fruits, wash, peel. Rinse the pepper, cut into 3 parts, clean out the seeds. Free the garlic from excess husk. Check through a meat grinder. Season with salt, pepper, sugar, stir. Put the basin on the stove, boil. Boil the mass, stirring regularly. Unpack the workpiece.

Recipe with ginger and coriander

You will need:

Sugar - 6 teaspoons
- cilantro greens
- dill greens
- Apple vinegar
- dry ginger - 2 teaspoons
- salt - 4.2 tsp
- garlic clove
- dill, parsley
- Walnut

How to cook:

Wash the fruit, remove the seeds, scroll through a meat grinder. Measure out the required number of components. Pour the plum puree into a saucepan with a dense bottom, add hot pepper and other spices. Put the sauce on the stove, leave the contents to cook for 15 minutes. Take out the hot pepper. Fill sterilized containers, cover with lids and screw on. When you open the jar in winter, add herbs, nuts and garlic. Squeeze the garlic through a press, and chop the nuts with a rolling pin.

Recipe with cilantro and fresh parsley

Ingredients:

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

How to prepare:

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

Recipe with Lemon Juice and Fenugreek

Required components:

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

How to cook:

Prepare the mass, boil it. Reduce the flame, cover with a lid, continue cooking until soft. Drain the water. Remove the bones, wipe through a sieve. Chop up the cilantro. Crush the garlic. Put the fruits back in the pot, add the fenugreek, coriander, garlic, cilantro. Pour over lemon juice, sprinkle with red pepper. Boil the prepared mixture, hold for a couple of minutes, remove from heat. Cool the workpiece to room temperature, transfer to a processed liter jar. Pour oil to the top, close the lid.

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

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

Today we will analyze simple recipes for making plum tkemali sauce.

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

Delicious Georgian Plum Sauce - Step by Step Recipe

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

It is advisable to store the finished workpiece in a cool place. Enjoy your meal.

Plum and tomato tkemali

Sdiviva and tomato tkemali sauce is a delicious fragrant seasoning, it has a pleasant harmonious taste.

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

What is this sauce eaten with, you ask? Yes with everything! It will be a wonderful addition to meat, fish, vegetables, and just with crispy bread or homemade noodles, it will be what you need - you will lick your fingers.

By the way, tkemali recipe is a very conditional name. Not a single Georgian measures garlic, cilantro or hot peppers per gram. Everything is done to taste. During the cooking process, try and add ingredients to your taste.

1. Tkemali sauce

Ingredients 4 servings

Products:

1. Cilantro (coriander) to taste
2. Tkemali plums - ½ cup
3. Dill to taste
4. Red pepper - 1 pc.
5. Garlic - 3 cloves
6. Ground coriander to taste
7. Sea salt to taste

How to cook tkemali:

1. Put the plums in a saucepan, pour in water to cover the berries, and put on fire. Plums cook very quickly: min. ten - and you're done.

2. Drain the water. We take out the bones with our hands and crush the plums with a spoon, or rub them through a colander, or break them with a mixer - we get a homogeneous mass that looks like jam.

3. Finely chop the pepper and stir it into the plums. Salt. Crush greens of cilantro, dill and garlic in a mortar and also mix with plums. Add some coriander. In fact, it is believed that there is no tkemali without ombalo grass, which grows only in Georgia - you cannot find it here. But we get along just fine without the ombalo and don't feel much of a difference.

4. Well, that's all - tkemali is ready. He eats up very quickly. If you want to cook tkemali for the winter, then you just need to boil the plum, separate it from the seeds, salt it and roll it into jars. And only then, in winter, before putting tkemali into action, add cilantro, pepper and garlic to it. In the spring, when the plum has already grown, but has not yet ripened, it is customary in Georgia to invite guests to freshly brewed tkemali. Chicken, meat, fish and young potatoes are prepared for it. But the main thing is tkemali. After winter, this fresh young dish is especially delicious.

Tkemali is a special sour variety of plum. It is very difficult to find tkemali in Russia, only cherry plum is sold in the markets. You can also cook tkemali sauce from it, but it will not be quite the same. But if you are going to cook tkemali from cherry plum, then definitely from unripe. We do not recommend even trying to cook tkemali from sweet plums. Ombalo is a Georgian variety of mint. The leaves of this perennial wild herbaceous plant, both fresh and dried, are used as a seasoning, as well as in the preparation of some sauces and cheeses.

2. Tkemali sauce

Ingredients 4 servings

Products:

1. Garlic - 1 head
2. Tkemali plums - 1 kg.
3. Cilantro (coriander) - 2 tbsp. spoons
4. Dill - 2 tbsp. spoons
5. Red pepper - 1.5 teaspoons
6. Salt to taste

How to cook tkemali:

1. Put the sorted and washed plums of tkemali or cherry plum into an enamel bowl, pour water to cover them, and, stirring often, cook over low heat until the peel comes off and the bones separate.

2. Then wipe the plums together with the broth through a sieve or colander.

3. To the resulting mass, similar in density to sour cream, add finely chopped cilantro and dill, crushed capsicum and garlic, salt, and a little sugar if desired.

4. Bring to a boil, cool.

For long-term storage, pour the sauce into bottles, pour 1 tablespoon of vegetable oil on top, seal tightly.

3. Tkemali green

Ingredients 12 servings

Products:

1. Green cherry plum - 2 kg.
2. Cilantro (coriander) - 2 bunches
3. Young dill - 2 bunches
4. Mint - 1 bunch
5. Green pepper - 2 pcs.
6. Garlic - 2 heads
7. Coriander seeds - 1 tbsp. the spoon
8. Salt to taste

How to cook tkemali:

1. Boil the cherry plum and separate from the seeds.

2. Finely chop the greens.

3. Squeeze the garlic through a garlic press, mash the coriander seeds. To mix everything.

4. Add salt to taste.

4. Sauce "Tkemali"

Ingredients 4 servings

Products:

1. Plums - 500 gr.
2. Garlic to taste
3. Salt to taste
4. Ground black pepper to taste
5. Cilantro (coriander) to taste

How to cook tkemali:

1. Boil the washed sour dried plums in water. Strain the broth and rub the plums (pitted) through a sieve, dilute the broth until the density of liquid sour cream, add crushed garlic, salt, ground pepper, finely chopped coriander or dill, let it boil, then cool.

Served with chicken on a spit, as well as barbecue, fillet, etc.

5. Tkemali - delicious sauce from sunny Georgia

And one more answer to the question "How to cook tkemali from cherry plum?". Cook it with love and good mood! That is why all Georgian dishes are so delicious!

Products:

1. Yellow cherry plum (sour plum) - 2 kg.
2. Cilantro - 1 large bunch
3. Cilantro (coriander) dry ground - to taste
4. Garlic - one large head
5. Ombolo is a special Georgian seasoning for this sauce. You can ask her around at the bazaar, where they sell spices from the Caucasus. In other words, this is wild mint, but it does not taste like our mint at all. If you don’t find it and don’t add it, it’s okay.
6. Salt
7. Hot red pepper - how much do you like

This is a classic composition. In many recipes, dill, parsley, vinegar are added - do not do this so as not to spoil the classic taste of this wonderful dish.

How to cook tkemali:

1. We wash the cherry plum and let it dry.

We shift it into a bowl with a thick bottom (I cooked in a cauldron).

2. Pour 1/3 cup of water. Cover with a lid and cook until the cherry plum is boiled.

The first 30-40 min. don't interfere! Cook until the cherry plum falls away from the bone and begins to spread on a spoon.
3. Let's cool down a little. We wipe through a sieve or a fine sieve so that the bone and skin come off. If the mass is too liquid, boil it down.

4. Grind the garlic, cilantro, ombolo, hot pepper as finely as possible. Grandfather Sandro grinds them in a mortar, and you can pass them through a meat grinder or grind them in a blender.

5. Add chopped seasoning to the mashed cherry plum and salt to taste. It is better not to add salt, then try again and add salt if necessary.

6. Put on fire and let it boil for 10-15 minutes. with spices and salt.

Stir all the time so that the sauce does not burn.

7. Pour into glass bottles or jars, pour boiled vegetable oil on top and cover with a lid.

Pour Tkemali into a bottle hot 1 cm not to the top, and then slowly fill this free place with hot oil. I usually ignite a small amount of oil to make it easier to deal with a narrow neck.

You can roll up the jar with a lid. We store in the refrigerator or basement.

That's all. Our wonderful Georgian tkemali sauce is Georgian ready. Georgians are a very hospitable people who most of all love to treat their friends. I hope that cherry plum tkemali sauce is not the last Georgian dish that we will cook with you. Satsivi and kharcho soup, chakhokhbili and khachapuri - can you list them all! Treat your family and friends - you are guaranteed delight and admiration.
A source

6. Tkemali sauce

Tkemali sauce has a bright taste and is therefore especially suitable for barbecues. It got its name from tkemali - sour red cherry plum, which gives the sauce a specific taste. But even if you make this sauce with frozen supermarket-bought plums, it still tastes wonderful.

Products:

1. Cherry plum or pitted plums - 1 kg.
2. Sugar - 50 gr.
3. Salt - 20 gr.
4. Garlic - 6 cloves
5. Red freshly ground pepper - 1.5 gr.
6. Fresh cilantro - 50 gr.
7. Dill - 50 gr.
8. Ground coriander - 0.5 tsp

How to cook tkemali:

1. Pass plums or plums through a meat grinder, add salt, sugar and boil for 5 minutes.
2. Very finely chop the garlic and herbs, add them to the boiling plum along with red pepper and coriander, bring to a boil, remove from heat and let cool.
3. Pour the sauce into clean jars and store in the refrigerator.

7. Tkemali sauce

Those who are familiar with Georgian cuisine know what tkemali sauce is. It is served with meat and fish dishes. Personally, I love him very much. True, now it is sold on store shelves, but its taste is not at all the same as that of a cooked home. So I want to write a recipe, maybe you will like it. Tkemali can be prepared from both green and ripe cherry plums.

Products:

1. Cherry plum - 1 kg.
2. Red hot pepper - 2-3 pcs.
3. Fresh cilantro - 1 large bunch
4. Fresh dill - 1 large bunch
5. Mint - a few leaves
6. Garlic - 1/2 head (more - to taste)
7. Coriander - 1/2 teaspoon
8. Suneli hops - 1/2 teaspoon
9. Sugar and salt to taste

How to cook tkemali:

My cherry plum, put in a saucepan and boil. We wipe through a colander to remove the bones and skin. Spices pass through a meat grinder. Rub the garlic with salt in a mortar. Put all this back into the pan, add a little water, so that the mass resembles store-bought sour cream. Salt to taste, if the tkemali is very sour, add sugar. Boil twenty minutes. and pour into sterile jars, roll up the lids. The sauce is ready.

"Home kitchen" wishes you bon appetit!

Georgian tkemali, the recipe of which will be repeated by every culinary specialist, is traditionally prepared from the plum variety of the same name. This spicy-sour sauce is ideal for meat dishes and can be successfully preserved for the future. Today, there are many options on a different fruit or berry basis.

How to cook tkemali?

Making tkemali sauce at home is not difficult if you follow the right recipe. If you couldn't find the right variety of plum, don't despair, there are many recipes adapted to the use of different fruits.

Tkemali, a cherry plum recipe, is considered more popular. This variety of plum is sour and goes well with spices.
Turne sauce is a little sweet, so you need to be careful with the addition of sweeteners.
Tkemali berry sauce is not the most traditional recipe. The seasoning comes out delicious from gooseberries, red currants and cherries.
Not at all classic recipes - apricot, apple and tomato, but using the right spices and following the chosen recipe, an excellent sauce will come out.

Spices for tkemali play a primary role in the preparation of the sauce. It is best to add dried herbs to the composition. The main spices that are added to the sauce are:

garlic;
red pepper (pods);
coriander;
ucho-suneli;
dry dill;
ombalo (often replaced with dried mint).

An obligatory ingredient for Georgian tkemali is a plum with a sour taste and thin skin. It is not necessary to separate the fruits from the stone in advance; after one boiling, the mass is rubbed through a sieve. Many do not like sour sauces, so sugar is sometimes added to the composition, its amount can be adjusted to suit your taste.

Ingredients:

plum tkemali - 3 kg;
water - 300 ml;
red pepper - 2 pods;
garlic - 6-7 cloves;
salt - 1 tbsp. l.;
sugar - ½ tbsp.;
coriander, ucho-suneli, dill and ombalo (mint) - 1 tbsp. l.

Cooking

Pour the plums with water, put on medium heat.
Cook until the skin separates.
Drain the broth into a separate container, wipe the drain.
Add a decoction, add salt, sugar and spices, chopped pepper and pureed garlic.
Cook for 30 minutes.
Georgian tkemali sauce is sealed in a sterile container.

Delicious tkemali sauce is obtained from plums of different varieties. So, too sour taste can be supplemented with blackthorn or another, sweeter type of fruit. In this case, sugar can not be added to the composition at all. If the seasoning is not supposed to be harvested for the future, you can add fresh herbs: mint, cilantro and dill umbrellas.

Ingredients:

plums of different varieties - 3 kg;
salt - 50 g;
spices for tkemali - 50 g;
red pepper (with seeds) - 3 pods;
water - 2 tbsp.;
cilantro, mint - 0.5 bunch each;
garlic - 5 cloves.

Cooking

Pour the plums with water, boil for 15 minutes.
Pour spices, finely chopped greens, salt.
Put to boil, add mashed garlic and pepper.
Simmer 35 minutes.

The most common . The main composition does not differ much from the traditional one, but the taste is completely different: more sour and with a bright fruity aroma. Due to the large composition of spices and hot peppers, the sauce is stored for a long time and will not deteriorate even when stored at room temperature.

Ingredients:

red cherry plum - 2 kg;
garlic - 2 heads;
hot pepper - 3 pods;
coriander, dry dill, mint, ucho-suneli - 20 g each;
water - 2 tbsp.

Cooking

Pour cherry plum with water, put on fire and cook until soft.
Drain the broth into a separate container, wipe the plum, separating the seeds and peel.
If the puree is too thick, dilute with broth.
Add spices, mashed garlic and pepper.
Cook for another 10 minutes, stirring.
Pour into a sterilized container, turn over and put on self-sterilization.

A sauce that can hardly be called traditional is tkemali, a gooseberry recipe. But, if you do not take into account the berry base, the seasoning comes out deliciously tasty, very spicy and moderately spicy. It is better to choose a sour gooseberry variety or use unripe fruits. The composition of spices is better to leave the classic.

Ingredients:

gooseberries - 2 kg;
salt - 20-30 g;
spices for tkemali - 50 g;
fresh cilantro and mint - 0.5 bunch each;
garlic - 6-7 cloves;
water - 1 tbsp.;
hot pepper - 3 pods with seeds.

Cooking

Wash gooseberries, pierce with a toothpick, pour water.
Put on fire, boil until the berries separate the juice and become transparent.
Cool and wipe.
Add dry spices, put on fire.
Throw greens, pureed garlic and pepper, salt.
Cook until desired thickness.
Gooseberry tkemali is served chilled.

Tkemali from berries is not a traditional recipe, but very popular in our country. The sauce perfectly complements meat dishes, especially goes well with chicken. Light, unobtrusive taste will appeal even to sophisticated gourmets. The spiciness can be adjusted by adding more or less red pepper to the composition.

Ingredients:

red currant - 2 kg;
garlic - 5 cloves;
pepper "light" - 3-4 pods;
spices for tkemali - 20 g;
salt and sugar - to taste.

Cooking

Immerse the berries (without twigs), garlic and pepper in a blender, pierce and rub through a sieve.
Put to boil, add salt and sugar, dry spices.
Simmer red currant tkemali over low heat until thick, at least 10 minutes.

- the recipe is not troublesome and differs little from the traditional one, except for the color and final taste. Fruits are selected unripe, green. To preserve the sauce for the winter, vinegar is added to the composition, it will also balance the sweetness of the fruit. The composition of spices remains traditional, apricots go well with such spices.

Ingredients:

apricots - 1 kg;
pepper "light" - 3 pods;
spices for tkemali - 50 g;
garlic - 5 cloves;
salt;
water - ½ st.;
vinegar - 30 ml.

Cooking

Wash the apricots, remove the pits, add water and cook until the slices soften.
Rub the mass through a sieve, add garlic and hot pepper puree, mix, add spices and salt.
Cook for 20 minutes at a minimum boil.
Pour in vinegar, mix and pour into sterilized jars.
Remove tkemali for the winter in a cool room.

The taste, color and consistency is as close as possible to the classic. The sauce turns out to be sour, moderately spicy, and sugar will add sweetness, which will not take much at all. Approximately 0.5 liters of finished sauce will come out of the indicated amount of ingredients. It can be served as soon as it cools down or prepared for future use.

Ingredients:

turn - 2 kg;
fresh cilantro and dill - 1 bunch each;
hops-suneli - 20 g;
spices for tkemali - 20 g;
sugar, salt;
hot pepper - 1 pod;
garlic - 5 teeth.

Cooking

Wash the turn, pour water, boil until soft.
Drain the broth, rub the fruits through a sieve.
Add mashed garlic and pepper, add spices, salt and sugar.
Put to boil, simmer for 10 minutes.
Throw finely chopped greens, sweat for another 5 minutes.

It has an absolutely extraordinary taste. The sauce will perfectly complement any meat treat and will conquer the most demanding gourmets and lovers of unusual food combinations. For cooking, the sour variety of berries is ideal, they are popularly called "simple cherries".

Ingredients:

cherry - 1 kg;
garlic - 5 cloves;
hops-suneli - 20 g;
mint - 20 g;
hot pepper - 2 pods;
cilantro - 0.5 bunch;
coriander - 20 g;
salt, sugar

Cooking

Remove the seeds from the berries, pour the pulp into a saucepan, boil with salt and sugar for 5 minutes.
Add garlic, pepper and dried spices, beat with a blender until smooth.
Return to the fire, simmer for 10 minutes, add finely chopped greens, cook for another 5 minutes, cool.

Harvested tkemali with tomatoes for the winter will complement the range of home-made preparations and in the off-season will perfectly cope with the replacement of tasteless purchased ketchups. The sauce keeps well in cool conditions due to the presence of vinegar as a preservative. Approximately 0.7 liters of sauce will come out of the indicated amount of ingredients.

Ingredients:

tomatoes - 0.5 kg;
sour plum - 0.5 kg;
spices for tkemali - 50 g;
hot pepper - 3 pods;
garlic - 6 cloves;
salt, sugar;
vinegar - 30 ml.

Cooking

Put the halves of tomatoes and plums in a saucepan, pour water, simmer over low heat until the ingredients soften.
Rub everything through a sieve, add garlic and hot pepper puree, add spices, salt, sugar.
Simmer over low heat for 15 minutes, pour in vinegar, boil for 5 minutes.
Pour into prepared jars, seal.

Unusually delicious, sweet and sour tkemali from apples with plums will appeal to every eater. You need sour fruits, you can use a little unripe - antonovka and cherry plum - the perfect combination for making a delicious sauce. Vinegar acts as a preservative, and it also balances the sweetness of the sauce.

Ingredients:

antonovka - 1 kg;
cherry plum - 1 kg;
seasonings for tkemali - 50 g;
hops-suneli - 20 g;
hot pepper - 4-5 pods;
garlic - 2 heads;
water - 2 tbsp.;
salt;
vinegar - 50 ml.

Cooking

Peel apples, remove seeds, cut arbitrarily, add water, boil for 20 minutes.
Add plums to apples, simmer until fruits soften.
Rub the whole mass through a large sieve.
Add pureed garlic and hot pepper, add spices.
Simmer for 10 minutes, pour in vinegar, cook for 5 minutes.
Pour into sterilized jars.

Tkemali from prunes turns out to be a little sweet, but very tasty and piquant. Thanks to cooking in a slow cooker, you do not need to worry that the mass will burn and stir the sauce constantly. The plum is well cleaned, therefore it does not require preliminary boiling, you can chop the slices with a blender.

Sauce Recipes

tkemali sauce recipe

45 minutes

65 kcal

5 /5 (1 )

Tkemali sauce is a classic dish of Georgian cuisine, which begins to be prepared from spring to the end of summer. It was at this time that the first, unripe fruits of the tkemali plum appeared, which are traditionally used to make this sauce. Tkemali is very easy to prepare and will not require you to spend a lot of time. It is necessary to boil sour plums, mash them and add garlic, fresh herbs and various spices to the sauce.

There are many recipes for this sauce. In this article, I will tell you how to prepare a real Georgian sauce, as well as share my recipes and cooking tips.

The classic recipe for plum tkemali sauce for the winter

Inventory: knife, cutting board, bowl, sieve, slotted spoon, tablespoon, 2 pots, gravy boat.

Ingredients

Step by step cooking

Put the pre-washed plums into a saucepan.

For the preparation of real tkemali sauce, only tkemali plums are suitable. It is thanks to them that the sauce has such a name.
Pour the plums with cold water and set to boil for about half an hour. You need enough water to completely cover the plums.
Finely chop garlic and fresh herbs.
When the plums are cooked and become very soft, we shift them with a slotted spoon to a sieve.
We wipe the plums through a sieve.
We shift the plum puree into a smaller saucepan and put on fire.
Add chopped greens with garlic and dry ombalo to the contents of the pan.

Did you know? Ombalo is a herbaceous plant, which is called marsh or flea mint. This plant grows in humid places in the north of the Caucasus. Real tkemali sauce is necessarily prepared with this herb as a spice.
We also add hot pepper, salt and two pinches of sugar.
Mix everything, let the sauce boil, and then turn it off.

If the sauce is very thick, it can be diluted with the remaining decoction of the plums.
Transfer the tkemali to a gravy boat and serve. You can also store it in the refrigerator in a sterile container all winter.

This sauce goes well with any meat.. The main value of tkemali is that it helps your body cope with fatty foods.

Video recipe for tkemali sauce for the winter

Watch the video on how Georgian tkemali sauce is prepared according to the classic recipe.

Song of Georgian cuisine. Issue 2. Tkemali. Green lobby. Tartarus.

Song of Georgian cuisine. Tkemali. Green lobby. Tartarus

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https://youtu.be/YMqh_WDAUro

2016-10-14T10:00:02.000Z

The classic sauce recipe uses tkemali plums, but since they can only be obtained in Georgia, you can replace them with sour cherry plums.

In the next recipe, I will tell you how to properly cook tkemali from ordinary cherry plum.

Recipe for cherry plum tkemali sauce for the winter

Cooking time- 30 minutes.
Servings – 2.
Inventory: knife, cutting board, bowl, tablespoon, saucepan.

Ingredients

Step by step cooking

Thoroughly wash the cherry plum, dill and cilantro. Plums must be sour and unripe.
We take out the bones from the plums.
We shift them into a separate bowl, sprinkle with a little salt and let stand for a while so that the plums release juice.
Then we transfer the plums to the pan and put on medium heat.
Bring the cherry plum to a boil and cook for about 7 minutes.
Add finely chopped hot pepper to the pan and cook for about 5 more minutes.
Finely chop the herbs and add to the sauce.
Stir and cook everything together for another two minutes, and then put the coriander and chopped garlic into the sauce.
Remove the sauce from the heat and let it cool for a few minutes, and then put the resulting mass into a blender bowl.
Grind the sauce in a blender to the state of thick sour cream.
We taste the sauce and add salt, sugar and any other spices to your taste.

Ready sauce should be stored in the refrigerator., it goes well with any meat, fish or poultry.

Video recipe for cherry plum tkemali sauce

I suggest you watch the video on how you can quickly and easily prepare an excellent cherry plum tkemali sauce.

TKEMALI SAUCE for meat / Quick recipe

A quick way to cook tkemali.
STEP-BY-STEP RECIPES ON THE SITE http://vikka.com.ua/

Products:

plum (plum yellow or red) 1 kg
garlic 3-5 cloves
hot pepper 1-2 pcs.
fresh dill 1 bunch
fresh cilantro 1 bunch
salt 4 tsp
ground coriander 3 tsp
sugar 2 tsp

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https://i.ytimg.com/vi/WYL5tOz08lo/sddefault.jpg

https://youtu.be/WYL5tOz08lo

2016-08-26T11:15:30.000Z

I want to offer you another recipe for tkemali sauce, which I improved a little and use when I make preparations for the winter. I replaced cherry plum with ordinary plums and added tomato paste to the sauce. The tkemal sauce turned out to be very tasty and everyone who tried it liked it.

Recipe for tkemal sauce with tomato paste for the winter

Cooking time- 1 hour.
Servings – 2.
Inventory: knife, cutting board, bowl, tablespoon, saucepan, blender or meat grinder, jars, lids, seaming key.

Ingredients

Step by step cooking

Wash the plums and remove the pits from them.
Grind plums with a blender or meat grinder.
Then transfer the plum puree to the pan. Take a stainless steel pan with a thick bottom so that the sauce does not burn during cooking.
Also chop the garlic and add to the plums.
We clean the pepper from seeds, cut into pieces and also chop. Adjust the amount of pepper to your liking. Mix pepper with plum puree.
Add tomato paste and vegetable oil to the sauce.
Add sugar and salt.
Mix everything and cook over low heat, stirring constantly so that the sauce does not burn.