Homemade plum tkemali sauce recipe. Bright and fragrant sauce "Tkemali" from plums and tomatoes

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 not found right sort plums, do not despair, there are many recipes adapted for 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 - not the best 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 plum tkemali sauce different varieties. So, too sour taste can be supplemented with blackthorn or another, sweeter kind 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. Thanks to the rich composition of spices and hot pepper The sauce keeps 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. From specified quantity ingredients will come out about 0.5 l ready sauce. 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 is the perfect complement to any meat treat and conquer the most discerning 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.

Extraordinarily 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 - perfect combination to make 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.

The article presents the most outstanding recipes Georgian sauce plum based. 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. Apart from traditional version, 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 winter time 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. The sauce is made from sour fruits. 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 bone should separate well.
To give a special Georgian flavor, do not spare spices. Traditionally, it is cilantro, dill greens, Bell pepper bitter, 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, long heat treatment will kill all useful qualities.
If you do not add to the sauce hot pepper, 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 cook 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 fruit puree through a sieve, puree with a blender. Salt, Enter spices, garlic, chopped hot pepper, 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 Bell pepper- 5 pieces.
- ground pepper(spice) - ½ tsp
- big spoon 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 right amount 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. Extract 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
- big spoon 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 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 the processed liter jar. Pour oil to the top, close the lid.

Good time, dear hostesses! Somehow imperceptibly the middle of summer crept up to us and began hot season winter preparations. I don't know about you, but I make a lot of different goodies. But ... only those that have received the approval of the household and only according to proven recipes. Although what a sin to hide - you always want to try something new.

Today on the agenda is a classic plum tkemali recipe and not only. 'Cause finding everything necessary ingredients For amazing sauce Georgian is not so easy. And plums of the unique Tkemali variety are almost impossible to find in our strip.

Classic tkemali sauce - what is it?

Tkemali sauce - business card Georgia, where every self-respecting chef prepares this supplement for vegetables, meat and fish. They say that a feast in a sunny and colorful country is considered inferior if there is no sour-spicy, fragrant and such an original sauce on the table.

Tkemali or wild plum(cherry plum subspecies) is the basis of the classic recipe. And they begin to cook such goodies from it even at a time when the fruit is green. It was customary to invite guests to the first tkemali, which was so refreshing and invigorating with its taste after long winter and a beautiful but poor spring.

Classics are classics, but even here there are options, because each family has its own cooking secrets. But the old-timers will never open them, they will only say with a smile: “Cook with love, and everything will work out.”

Again, it was a discovery for me that a red, savory and classically sour sauce is made from yellow or red plums. And in the one that is green and sweeter, blackthorn is added.

And one more feature that makes Georgian tkemali recognizable is ombalo. This is such a special seasoning, pennyroyal. It grows only in mountainous swampy areas and it is unrealistic, or almost impossible, to get it from us.

Of course, our housewives manage to replace the Georgian spice with peppermint and lemon balm, but this is just a pitiful semblance and it is impossible to achieve real taste with their help.

What you absolutely need to know

There are a few simple rules that must be observed when preparing tkemali at home:

During the cooking of plums, they must be stirred often and preferably with a wooden spatula, otherwise the fruits will burn.
In no case do not add vinegar, even if it is a preparation for the winter. The classic recipe uses pennyroyal as a preservative. We just roll the boiling sauce into sterile jars.
You can add a couple of tablespoons of boiling vegetable oil on top, after pouring the workpiece into containers. This will prevent spoilage and "blooming" of the product.

By the number of ingredients, it is impossible to say the exact proportions, since each option provides for its own parameters. But even in this case, the hostess will make adjustments along the way.

I cook tkemali more than once during the plum season. And every time I change the amount of salt, sugar and spices. It is, as they say, according to mood, desire and taste at the moment of the magical process in the kitchen.

Before you start considering the options, I suggest you watch the video recipe for making tkemali from blue plums:

Preparation for the winter

From my own experience I will say that the cream is boiled almost four times. So if you want to harvest for the winter, then the number of components should be appropriate.

Since it is easier for us, Europeans, to find quality plums of the Hungarian or Ugorka variety, they can just replace the famous Georgian tkemali. It turns out relatively quickly and tasty. I offer this simple solution.

By ingredients:

a bucket of plums - I usually take not very ripe, tight and sour;
hops-suneli;
hot peppers;
coriander;
dill umbrellas;
garlic;
salt and sugar.

I add all the spices to taste, since it is simply impossible to guess the exact measures. Plums are different and you may need different amounts of sugar or salt. One thing I can say for sure - if you are harvesting for the winter, then hot spices(pepper, garlic and suneli hops) add more. I don’t know why, but after opening a jar in winter, it always turns out that they are missing due to some magical power.

Wash the plums under running water and remove the pits. I put them in a bowl with non-stick coating and I pour water so that the liquid makes it possible for the plum to release its own juice.
I put it on the fire and, stirring occasionally, bring it to a boil. I reduce it to a minimum and languish until the skin begins to lag behind the pulp. It takes about half an hour, maybe a little more.
Then I let it cool down a bit and pass my cream halves through a sieve, preferably a fine one. Important! The warmer the plums are, the easier it will be to separate the pulp from the peel and it will turn out more.
Next, I put the resulting puree all in the same pan and pour the chopped spices into it. Grind better with a blender or chop very finely. I personally like it better when the greenfinch is very small.
Again I put it on the fire and begin to boil it down to the state thick sour cream. In the process, I add salt and sugar to taste.
Five to seven minutes before readiness, I add garlic, grated on a fine grater or passed through a garlic press.

I prepare jars - I wash them and sterilize them, I pour boiling water over the lids. I pour the boiling sauce into the prepared container, roll it up and wrap it up until the morning. Voila - tkemali is ready for the winter.

If you cook in a slow cooker, it will be faster, but, of course, you will not get such an amount at a time. In this kitchen magic pot, it is very good to cook, so to speak, “for testing”. I check all new recipes in it. Minimum costs time, minimal intervention in the process, and does not burn.

Tkemali - not tkemali

While searching for some new taste impressions from old recipes, I came to the conclusion that in classic ketchup you can add plums. I don’t know, maybe someone tried to do this, but I still consider myself a pioneer. According to this recipe, all my girlfriends already twist the most delicious Tkemali ketchup for the winter, although this is not tkemali at all.

Stock up on these products:

tomatoes - 3 kg;
Bulgarian pepper - 1.5 kg;
Hungarian plums or yellow cherry plums - 1.5 kg;
white onion - 1 kg;
Antonovka apples - 1 kg;
hot red pepper - 2 pods;
greens (parsley, dill) - to taste;
salt and sugar - to taste.

You need to prepare like this:

Wash vegetables and fruits, peel and cut into arbitrary pieces. Place in a saucepan with a thick bottom. Pour about half a liter of water. This is necessary so that vegetables and fruits do not burn until they release the juice themselves.
Cook over low heat for at least an hour and a half, stirring occasionally.
Remove from stove and let cool slightly. Then grind through a fine sieve. To make this easier, I first grind with a food processor attachment with knives.
After that, pour the resulting thick puree back into the pan, cook for about half an hour, stirring very often. Literally five minutes before the end of the cooking process, season the ketchup with salt and sugar.

Pour into sterilized jars and seal with lids. Here it is ready delicious preparation for the winter.

What if you don't cook?

We all know that products not passing heat treatment retain more vitamins. IN classic version tkemali it is cooked, and a lot. But how to make tkemali without cooking - is it possible to come up with this? As it turned out - it is possible. Only it is very remotely reminiscent of the sauce that Georgians consider their business card. But that doesn't make it any less delicious. I present to you two options.

Raw version of Tkemali

This option turns out tasty and fragrant, and it cooks quickly and with maximum set vitamins. Try it, you won't regret it.

Required:

greenish Hungarian plum - one and a half kilos;
red hot pepper - up to 5 pcs., who likes what kind of spiciness;
garlic - half a glass of already peeled cloves;
basil and cilantro - 2 large bunches each;
mint - a large bunch;
salt and sugar - a tablespoon.

The stone is removed from the plums and all the ingredients are passed through a meat grinder with a fine grate. If you want a finer and more uniform consistency, you can use a blender. Then season all this smelling splendor with salt and sugar, mix. Cold tkemali is ready to eat this very minute. Store under refrigerator nylon cover long enough. I somehow had one jar lasted right up to the New Year. But it was a stash and her household did not see. Otherwise, it would have "left" very quickly.

Tkemali variant with nuts

You don’t need to cook either, just grind in a meat grinder or chop with a blender. Far from tkemali, but there is something Georgian in it. Under shish kebab and cognac - very good. And season with this sauce vegetable stew- so you can’t drag it by the ears.

For a kilogram of sour plums (which are at hand), you need a kilogram of Bulgarian (preferably red) pepper, half a liter tomato paste, two pods of hot pepper, a glass of peeled garlic, a glass of chopped walnuts, salt, sugar and herbs to taste. Dill and green cilantro work very well.

Pass all the ingredients through a meat grinder with a fine mesh. Place in jars and store in the refrigerator. If you want a little longer, pour a couple of tablespoons of hot vegetable oil on top.

Based on the classic plum tkemali recipe Georgian version our hostesses came up with a lot of their unique and unsurpassed. They may not be authentic, but they are tasty and accessible in terms of ingredients.

Fun girls! Let's share our culinary masterpieces, because it's time to fill the cellar for the winter. And in the cold at a cozy table we will gratefully remember each other, wishing Bon appetit. To do this, be sure to subscribe to updates, attract new members to our ranks and share our wealth, we do not regret it. I'm waiting for you, and you (I really hope) - me. Until new correspondence!

There are actually a lot of recipes for making Tkemali sauce.

Today I decided to tell you my favorite: plum and tomato sauce. It turns out very tasty, sweet and sour, spicy, with a slight spiciness - well, just a song. I think that such a sauce will not leave anyone indifferent and will please its bright taste. It is traditionally served with meat, but it goes well with any side dishes. Great replacement for store bought tomato sauce! This sauce with tomatoes at home is quite easy to prepare, especially if you are not going to harvest a lot. After all, the number of ingredients can be reduced to your taste by making, for example, one half-liter jar of sauce for the winter from one kilogram of tomatoes.

Composition of products

one kilogram of ripe plums;
one kilogram of sweet tomatoes;
one bunch of cilantro;
two heads of garlic;
small piece of ginger or dried ginger (optional)
one teaspoon of salt;
120 grams of granulated sugar;
one pod of hot pepper;
one teaspoon of suneli hops, coriander and cumin;
mint - optional.

Step by step cooking process

Ripe tomatoes are cut into several pieces and passed through a meat grinder.
Cut the ripe plum into halves, remove the seeds.
We shift the plum into a deep saucepan, pour in the tomato mass and put the saucepan on the fire.
After the mass boils, put hot bitter pepper, chopped in small pieces. Stir, let it boil and cook for another 10 minutes. As soon as the skin of the plum separates from the pulp, turn off the fire. We grind the whole mass through a sieve or interrupt in a blender.
The resulting mass is again put on slow fire and boil twice (about 30-40 minutes), periodically removing the foam. .
In a small bowl we send the garlic passed through the press, add the grated or dried ginger, all the spices. Mix well.
Finely chop mint leaves with a knife, do the same with cilantro.
When the mass is boiled down twice, we send salt to the pan and granulated sugar(adjust their quantity to your taste), all spices and all herbs.
Stir and cook for another 10 minutes.
Pour the hot sauce into sterilized jars and roll up.
Advice. see the link on our website.

Plum tkemali sauce - a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well, now we don’t live in poverty with plums either, so we can easily afford to cook a few jars. Moreover, our skilled housewives have adapted to replace plums with apples or red currants, immature gooseberries.

Recipes:

They eat it with meat, fish, poultry and side dishes - potatoes and pasta. The classic recipes are based on plum tkemali, garlic and herbs. In real tkemali, pennyroyal is still used, but where can we get it? Let's use hand tools.

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

I explain for those who do not know much about plums - tkemali, this is cherry plum, as it is called in Georgia, and its smart name is splayed plum. Prunes, it's easy dried plum and nothing else ... and that small plum, dark blue, that our housewives in the markets call prunes, this is a domestic plum, just small varieties, in many southern regions grows like a wild animal.

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

For the case, 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 a blender, and what else can be on the little things ....

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

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 swamp mint called "ombalo", then, of course, we put it in. And those who do not have "ombalo" - do not worry! We put the usual pepper and the taste will be the same, maybe a gourmet will distinguish, but gourmets are rarely at our tables!

What you need for a 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;
a head of garlic;
on a teaspoon with the top, just how much you scoop up, hops-suneli and coriander.

How to make plum tkemali sauce at home:

Rinse the plum well and put in a saucepan. Add half a glass of water and boil for fifteen minutes over medium heat. Cool down.
Rub on a sieve to remove the bones.
The resulting puree is again placed in a saucepan and put on slow heating.
After boiling, add sugar, salt and dry spices.
Wash the chili, dry it on a towel and remove the seeds with the leg.
My greens and garlic, clean and chop together with chili in a food processor.
We spread the green mass into the boiling slowly plum puree, mix well and simmer over low heat for another 15-50 minutes.
Remove from heat, transfer to dry sterile jars and roll up.
Cool upside down, store in the cellar.

Bon appetit in winter!

Classic plum tkemali in a slow cooker - lick your fingers

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

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

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

Cooking:

We clean everything, wash it and dry it on a towel, take out the seed chamber from the chili pepper, and the seeds from the plums.
We chop the plums in a food processor into dust, put them in a multicooker bowl and set the Frying or Baking mode for twenty minutes.
At this time, we skip all the other components in the combine - 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 to the plums, mix well and turn on the Quenching mode for another half an hour.
When ready, immediately lay out on dry sterile jars and spin.
Turn over and set to cool, then lower into the cellar.

Quick and easy, very tasty!

This recipe can be said for frank lazy people. But it turns out tasty and fragrant!

I’ll warn you right away - salt is not needed, there is plenty of it in good adjika, but it’s worth a try ready meal to taste, if you need to salt!

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

Recipe:

Wash plums and dry on a towel.
Put 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 in a food processor.
We roll the plums on a sieve or colander from a fine metal mesh from the seeds.
Put the plum puree in a saucepan and bring to a boil over low heat.
Add sugar, garlic and adjika, knead and cook for five minutes.
Remove from heat and lay out in dry sterile jars, roll up.
Turn over and let cool. We put it in the cellar.

Quick and very simple, the taste is great, with meat grilled on coals, it will go with a bang!

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 blue plum recipe at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the seeds are removed easily and freely. They are also called Hungarian. The sauce will turn out spicy, for an amateur.

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

Cooking:

Wash and dry the plums on a towel. We take out the bones from them - we make a circular cross-section, divide into two halves and take out the bone.
We clean and wash the pepper, garlic and cilantro. We take out the core from the pepper.
We pass everything through a meat grinder or pass through a food processor.
Put the resulting puree in a separate pan and put on slow heating.
Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
Boil for five minutes and pour into dry sterile jars.
Roll up and cool upside down. We keep it in the cellar.

A very easy sauce to make. Bon appetit!

The bell peppers add flavor and flavor to the sauce. unique taste. We will cook from Hungarian, but whoever has a yellow cherry plum may well 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, if desired, in a teaspoon (hops-suneli, coriander, a mixture of peppers).

Cooking process:

We wash and clean vegetables and fruits. We take out the seeds from the plums, remove the seed chamber from the peppers.
We pass everything through a meat grinder or chop in a food processor to a puree state.
Put the puree in a saucepan and put on a slow fire.
After boiling, we introduce sugar, salt, spices and boil for 20-30 minutes.
We lay out in dry sterile jars and roll up.
Cool upside down and store in the cellar.

Very spicy and peculiar to taste sauce, perfect for fish!

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

A classic 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 suneli hops;
half a glass of sugar;
chili pepper.

Cooking:

We clean and wash fruits and vegetables, take out the seeds from the pepper, and the seeds from the plums.
Grind in a meat grinder or food processor, put in a saucepan and put on slow heating.
Cook for ten minutes, add sugar, salt and spices and boil for another five minutes.
Remove from heat and pour into clean sterile jars.
We keep it in the cellar.

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

Sauce that Meat Turns into a Song - Video recipe from a smart hostess

Products for the recipe:

cherry plum (or plum fruits) - fresh and ripe necessarily - 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 there is dry, then a couple of spoons;
ombalo (mint) - 1 table. l.;
ground coriander and coriander grains - half st. l.;
ucho suneli - one tsp;
ground black pepper;
to taste a mixture of peppers.

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

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

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

Cooking:

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

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

Restaurants with oriental cuisine, namely, there are a lot of Georgian dishes everywhere, but unfortunately not every restaurant can boast of real Georgian dishes.

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

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

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

And the advice is also the same - stir the sauce constantly while cooking, otherwise it may burn!

Be sure to try to make such an incredibly tasty and varied taste sauce! Here you will see how familiar and daily prepared dishes will sparkle with you. And households, guests and acquaintances will not only be delighted - they will inspire you to new culinary masterpieces.