Tkemali made from plum and tomato. Bright and aromatic sauce “Tkemali” made from plums and tomatoes

Calories: Not specified
Cooking time: Not specified

Tkemali sauce is one of our family’s favorite sauces; how harmoniously it accentuates meat, especially barbecue or browned open fire Lula. My mother always prepares this sauce, and today I will share her recipe with you - plum and tomato tkemali, a classic recipe for the winter. Cilantro, garlic and coriander must be present here; it is these components that make the sauce so tasty that it cannot be expressed in words. By the way, you can’t often find tkemali on sale here, but the shelves of my bins always store 6-7 jars of sauce for future use, for special significant events. On New Year We often cook barbecue, and we traditionally serve this particular sauce with it. In general, I recommend that you, friends, make at least a small portion, and then decide whether this is your option or not. Look at this one too.

- 500 gr. plums;
- 500 gr. tomatoes;
- 1 head of garlic;
- piece hot pepper;
- 1 tsp. salt;
- 6-8 tbsp. Sahara;
- 1 bunch of cilantro;
- 1 tsp. ground coriander;
- paprika;
- 1 tbsp. vegetable oil and 9% vinegar.

Recipe with photos step by step:

Wash the tomatoes and plums, divide the plums into two halves and remove the pit. Cut the tomatoes randomly, cut out the place where the stalk grows. Then place the tomatoes and plums in a saucepan with thick walls.

Cover the pan with a lid and put on fire, cook the plums and tomatoes under the lid for about 7-10 minutes. We need it to stand out large number juice

Afterwards, the tomatoes and plums must be pureed. If your blender is not powerful enough and you end up with pieces of skin after grinding, then be sure to grind the sauce through a sieve.

Boil the sauce for 15 minutes, add cilantro and finely grated garlic. Add hot pepper to taste.

Add all the spices, salt and granulated sugar. Boil the sauce for 15-20 minutes.

As a result, it should become thick. Take a sample; depending on the plums, you may need more sugar. Pour in a spoonful of vinegar and oil and simmer for five minutes.

Pack the sauce according to sterile jars and immediately seal it tightly. Cool the sauce under a blanket, and after a day put it in the pantry. I would like to draw your attention to this

Tkemali is traditional sauce originally from Georgia. Classic tkemali sauce is made at home from yellow or blue plums, as well as thorns. An alternative to the classic recipe is a winter version with the addition of tomatoes to the usual ingredients. The taste is in no way inferior to the familiar Georgian sauce. Before you start the cooking process, follow our little tips and then you will repeat exquisite taste sauce the first time.

Tkemali - beneficial properties and benefits, harm and contraindications

Useful properties tkemali is due to the presence of many minerals and tannins, pectins and vitamins in plums.

Main ingredient sauce - tkemali - cherry plum, which grows in sufficient quantities throughout Georgia and Bulgaria. But over time, culinary experts modified and transformed it, replacing cherry plum sour plum, gooseberries, red currants. No less important ingredients are garlic, ombalo, and herbs.

The benefits of tkemali.

Use of Georgian natural sauce Tkemali brings only positive results to the body, improving digestion and accelerating metabolism in the body. It owes this to the plum, which contains a number of useful substances: organic acids, vitamins and microelements, minerals, tannins, carotene.

Based on quantity only vitamin complex, contained in tkemali sauce, it becomes clear why people in Georgia do not consider food complete without this sauce.

The sauce can be green or red. It all depends on the variety and type of plum. Red tkemali is made from red plums and wild blackthorn, it has a sour and spicy taste.

In the Caucasus, tkemali is prepared with a fairly liquid structure. The finished sauce is poured into bottles, vegetable oil is added on top, and sealed with corks, which are tarred for reliability.

Green sauce- from sour, not quite ripe plum or cherry plum (tkemali). It has a soft and sweetish taste. In addition to plums or cherry plums, various herbs are added to the sauce - cilantro, ombalo, tarragon, and spices - coriander, garlic, red pepper.

They enhance the taste and complement the sauce with their aromas. It should be noted that the sauce does not contain a drop of vinegar. To prevent tkemali from fermenting, ombalo (mint) is added to it. Usually, instead of ombalo, lemon balm or peppermint.

Harm tkemali.

The sauce can only harm people who have diseases gastrointestinal tract(ulcer, gastritis). Since the composition includes spices and herbs, individual intolerance to any component is possible, resulting in allergic reactions.

Application of tkemali.

Tkemali is a well-known sauce in Georgia. Why don’t they serve it! It goes great with any type of meat and a side dish of pasta and potatoes. The sauce is often used on sandwiches and seasoned with shawarma. Shish kebab or chakhokhbili plus tkemali is classic version Georgian cuisine in all restaurants in the world.

If the recipe calls for peeling plums, then in a great way is scalding the fruits with boiling water and soaking them in hot liquid for 5 minutes. After this, the fruit is well cleared of a thin crust, which greatly simplifies the work of preparing the sauce;
Mild tkemali sauce can be eaten even by children, since it contains: natural products. The main thing is to serve the dish with food that is familiar to the baby;
Yellow, red, blue plums should be moderately ripe, not hard, but not too soft;
Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help create the desired taste;
You should not cook ketchup for a long time, as this may spoil the taste, and useful substances will decrease;
Good for making tkemali different types cherry plum, since this fruit is easily separated from the stone and quickly cooked on the stove.

Tkemali's favorite classic plum sauce

Fans of Georgian cuisine should not miss the plum dish on their plate. The classic recipe for plum tkemali sauce has a minimum of ingredients and is not difficult to prepare.

The resulting sour consistency perfectly complements meat, fish and even vegetables. The basis of the culinary invention is the cherry plum or sour plum, but modern chefs have been able to somewhat transform the classic principle and replace the plum with gooseberries, red currants or other berries that have a sour taste.

Ingredients:

Plum or cherry plum (with seeds) - 1 kg;
Garlic - 1 head;
Chili pepper - 1 pc.;
Coriander - 1 tsp;
Imereti saffron - 1 tsp;
Dill, mint, cilantro - half a bunch (you can use dry greens);
Sugar - 3 tsp;
Salt - 2 tsp.

This sauce can be consumed immediately after preparation; for this purpose, the cherry plum should be cooked for a short time, up to 5 minutes, but if you planned to preserve plum tkemali for the winter, then the cooking time should be increased to 20 minutes.

Cooking method:

Wash the cherry plum (plum), do not remove the seeds. Place in a saucepan ordinary water and immerse the amber-yellow fruits in it. Cook for 20 minutes;
After the berries have turned into pulp, the seeds should be removed and the cooked pulp passed through a metal sieve;
Green, additional ingredients and grind the spices thoroughly. Add salt and sugar to the resulting mixture;
Grind Imeretian saffron and coriander in a mortar;
Mix all prepared ingredients. According to the plum tkemali recipe, the dish should resemble puree;
Place over low heat and simmer for 10 minutes, stirring;
Pack the cherry plum puree into sterile jars and seal tightly. Bon appetit!

Homemade plum tkemali for the winter

Any housewife can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. It is enough to follow a few simple recommendations and try to follow the recipe.

In its homeland it is prepared from tkemali plums, which have an exquisite sour taste. Since it is almost impossible to buy these fruits, you can use sour plums for homemade sauce for the winter. Precisely sour fruits, since sweet varieties will more likely turn out to be jam with pepper.

Ingredients:

Tkemali plums – 1 kg;
Sugar - 2 tbsp. l.;
Khmeli-suneli – 1 tsp;
Red hot pepper - 1/3 pod;
Ground black pepper - on the tip of a knife;
Garlic - 1 head;
Coriander grains - 1/2 tsp;
Saffron - on the tip of a knife;
Mint, cilantro, dill - 20 g each;
Salt – 1 tbsp. l.

Cooking method:

1. We sort out the plums and wash them thoroughly. Then put the plum in a bowl, fill it with water up to the surface of the fruit and put it on the stove at medium temperature. Cook until the plums soften and the skins burst;
2. After this, remove the container from the heat and let it cool. Using a slotted spoon, remove the plums and grind through a sieve using a wooden spoon. Plums are pureed to make homemade sauce according to recipes. The seeds and peels remain in the sieve. They need to be folded into cheesecloth and the juice squeezed out. Add it to the puree;
3. While the plums were boiling, we worked on the greens: cilantro, mint and dill. The tkemali recipe requires the presence of a large amount of green seasonings. Since there is always a lot of sand on the greens, we wash them, changing them several times cold water. To dry, place the leaves on a dry cloth, since we do not need water. Chop the dry herbs as finely as possible and pass through a blender. Then add to the plums;
4. Remove the outer scales and inner films from the garlic. Grind through a press, adding salt little by little;
5. Clean the hot pepper and remove the seeds. How much pepper to add to homemade sauce Tkemali, decide for yourself, because each person has special taste preferences. Spicy food lovers can add more this seasoning. But in any case, after adding a third of the pod, try it first;

If you think it’s not quite working out spicy tkemali from plums at home for the winter, add a little more pepper, but do not overdo it, because you are not preparing pepper seasoning.

Mix the plum puree, as stated in the recipe, with herbs and plums. If you think that the mass is too thick, you can add plum broth. Cooking plum sauce over medium heat with constant stirring;
When the plum puree becomes hot, add garlic, salt, pepper and sugar. Don't forget about suneli hops, coriander and saffron. Residents of Georgia cannot imagine winter tkemali made from plums without ombalo seasoning. So, it's called secret ingredient- flea or swamp mint. Unfortunately, it grows only in Georgian open spaces;
Boil the mixture for another 30 minutes. Then remove the pan and pour the tkemali from the plums into sterilized jars. Pour on top vegetable oil and roll up the lids while the sauce is still hot. Instead of cans, you can use small bottles. Tkemali sauce is stored in a cool place. Bon appetit!

Classic plum tkemali recipe in Georgian with photos and videos

Real, specific Georgian sauce must include tkemali plum, which gives it its characteristic taste. It’s not so difficult to prepare Georgian tkemali sauce at home, the main thing is to stock up on tasty and quality ingredients.

But for those new to cooking, it’s still worth learning from the examples of other, more experienced kitchen masters. To do this, you don’t need to go to Georgia and look for an old chef, you need to watch educational videos that demonstrate the processes proper preparation tkemali sauce. We suggest watching the video after the recipe.

Ingredients:

Plum or cherry plum – 1 kg;
Cilantro – 150 g;
Parsley – 100 g;
Khmeli-suneli – 1 tsp;
Garlic – 1 head;
Mint – 100 g;
Coriander – 1 tsp;
Sugar – 4 tsp;
Red hot pepper – 1 pod;
Fresh dill – 100 g;
Salt – 2 tsp.

Cooking method:

1. Thoroughly wash the plum or cherry plum and pour cold water and bring to a boil. After boiling, boil for about 15 - 20 minutes over low heat;

1. Pour the plum broth into a separate bowl. It can also be useful for thinning the sauce. Grind the plum or cherry plum through a sieve;

1. Wash the greens and remove the stems. Peel the garlic and pepper. Grind everything using a blender;

1. Place the plum puree in a saucepan or saucepan, bring to a boil and simmer for about 10 minutes. Add sugar, salt and spices and simmer for about 5 minutes. If the puree has become too thick, you can dilute it with plum broth;

1. Add chopped herbs, garlic and pepper to the sauce. Simmer for another 5 - 7 minutes, taste it. If the sauce is too sour, you can increase the amount of sugar;

1. Pour the finished sauce into sterilized jars and seal. After cooling, put it in a cool place. Ready-made tkemali sauce is perfectly stored in the basement or refrigerator. for a long time. If you wish, you can not roll up the jars, but eat tkemali immediately after cooking;

Ready tkemali should be quite sour. It is best served with barbecue or fatty meat dishes. Bon appetit!

Making tkemali sloe sauce: a recipe for the winter

Preparing Georgian Tkemali sauce from sloe at home for the winter is not a difficult and exciting task. According to the classic recipe, this sauce is made from cherry plums of varying degrees of maturity. But it is quite possible to make tkemali sauce from thorns.

The astringency inherent in damsons will make its taste refined and give it a zest. If you want the thorn fruits not to be so tart, wait until frost. After them, the berries become sweeter and the astringency decreases.

The main ingredients of the classic tkemali recipe are cherry plum, cilantro, mint and garlic. A variety of additions of your favorite spices and herbs allow you to make your own sauce c original taste. Let's try to cook tkemali from thorns according to the classic recipe.

Ingredients:

Sloes - 2 kg;
Hot pepper - 2 pods;
Garlic - 10 cloves;
Water - 1 glass;
Cilantro, dill - 2 bunches each;
Peppermint - 10 leaves;
Salt - 4 tbsp. l.

Cooking method:

Remove the seeds from the thorns and sprinkle them with salt so that the fruits release juice. If there is not enough juice, add water to the drains and cook for 5 minutes;
Add chopped hot pepper and cook for another 5 minutes. If you want to receive spicy seasoning, the seeds from the pepper do not need to be removed;
Now it's time to add chopped herbs (mint, cilantro, dill). After boiling the sauce for another 2 minutes, add the pureed garlic. After stirring, turn off the heat;
Turn the puree into a homogeneous mass using a blender. This sauce keeps well in the refrigerator. For winter harvesting Tkemali should be boiled again and immediately poured into sterile containers. We seal it tightly. Bon appetit!

Tkemali from plums for the winter - photo recipe

The recipe for tkemali sauce from plums for the winter is very tasty, and it is not difficult to prepare at home. Tkemali is used in soups such as kharcho, on pizza and on sandwiches. For the winter we decided to prepare the famous Tkemali sauce. It can be prepared according to the classic recipe from cherry plums, but today we will do it from plums.

Ingredients:

Plums – 1 kg;
Khmeli-suneli – 1 kg;
Provençal herbs(with dry basil) – 1 tsp;
Mint leaves – 10-12 pcs.;
Onion - 1 pc.;
Olive oil - 2 tbsp. l.;
Sugar – 1.5 tsp;
Garlic – 2 cloves;
Cilantro – 1 bunch;
Hot red pepper - 1 pod;
Salt - 1/2 tsp.

Cooking method:

1. Be sure to choose ripe and soft fruits for the sauce; these can be fruits of any variety, for example, July plum, Zarechnaya plum, or early-fruiting plum. Wash the plums thoroughly, remove excess debris and dirt, remove rotten fruits;

1. Then, cut the plums in half and separate the pit from the pulp;

1. Place the peeled fruits in a saucepan and fill with water so that it completely covers all the plums. Simmer over low heat for 15-20 minutes;

1. Next, transfer the boiled plums to a sieve. Leave for 5 minutes so that all excess liquid comes out;

1. Then, transfer the plum mass back into the pan and use a blender to beat the sauce to obtain a homogeneous consistency;

1. Add salt and sugar to the finished puree. Stir and place back on the stove. Bring to a boil, reduce heat to low and simmer for 10 minutes;

1. In the meantime, clean onions. Grind it into small cubes;
2. On a heated frying pan with olive oil, lay out the onion pieces. Fry until golden brown;
3. Pass a few cloves of garlic through a press, finely chop a pod of hot red pepper and combine with the fried onions in a saucepan with plum puree. Continue cooking for another 5 minutes;
4. Next, rinse and dry the fresh mint and cilantro. Chop the greens as finely as possible;
5. Add all other spices and fresh herbs to the sauce. Stir, bring back to a boil and cook for 7 minutes;

1. Place the prepared plum sauce into sterilized jars and close tin lids. Keep it like this delicious sauce preferably in a cold place. Bon appetit!

Yellow plum tkemali

You can prepare tkemali from yellow plums for the winter using the recipe below or following the recommendations given in the video. Like many dishes of Georgian cuisine, tkemali is distinguished by its spice and pungency. You can get that same traditional taste only with the help of a set of herbs and spices. Thus, the following recipe perfectly demonstrates the harmony of a whole series aromatic ingredients.

Ingredients:

Yellow plums - 1.7 kg;
Sugar - 4 tsp;
Garlic - 4 cloves;
Lovage - 1 sprig (optional);
Ground coriander - 1 tsp;
Dill - 2 sprigs;
Pepper hot chili- half;
Salt - 2 tsp.

Cooking method:

Pour water over clean yellow plums and bring to a boil. Turn off when it is noticeable that the plums are boiling (this happens almost immediately after boiling);
Drain the plums in a colander;
Press the plums through a sieve to remove pits and skins. Be patient;
Place the resulting thick mass on the stove and cook slowly for 15-30 minutes until the required thickness. The sauce must be stirred frequently to prevent it from burning;
Gradually add spices and chopped pepper to the sauce;
Add finely chopped herbs and garlic shortly before the end of cooking;
The finished sauce is placed hot into jars and sealed airtight. For quick consumption, store the sauce in the refrigerator. Bon appetit!

Tkemali sauce from blue plums at home for the winter

The taste of tkemali itself can be described as a hot-sour-sweet-spicy seasoning, which is served with almost all main courses. All recipes for plum tkemali sauce for the winter are delicious, and making them at home is not difficult. Tkemali is suitable for long storage, so many people prepare it for the winter. Prepare deliciously and simple recipe For the winter, tkemali sauce is made from blue plums.

Ingredients:

Blue plums - 2.3 kg;
Sugar - 200 g;
Hot pepper - 1 pod;
Cilantro and basil - a bunch each;
Water - 1/2 cup;
Garlic - 2 heads;
Salt - 1 tbsp. l.

Cooking method:

Wash the fruits and place them in a saucepan. You need to pour in half a glass of water and cook on low heat under the lid until soft, stir;
As soon as the fruit begins to fall apart, turn off the heat;
Next, strain the blue plums through a sieve or colander (the liquid can later be used in compote);
Rub the mixture well through a sieve, pour it into a saucepan with a thick bottom, add salt and sugar. The thickness of the sauce can be adjusted using the drained liquid. The sauce should simmer on the fire for about 1 hour;
Now you need to peel and finely chop the herbs, garlic, and hot peppers. You can use a meat grinder or blender, then add 2 tbsp to the mass. l. plum broth;
Combine sauce and chopped puree. Cook for 10-15 minutes. Next, hot tkemali is poured into prepared jars and rolled up. Preservation stores well in a cool and dark place. Bon appetit!

Plum and tomato tkemali, classic recipe for the winter

The plum and tomato tkemali recipe will be an appropriate replacement for factory-made ketchups and sauces, because this product does not contain harmful preservatives and is prepared exclusively from fresh fruits, the enzymes in which promote good digestion, especially after eating meat or during a feast.

Ingredients:

Tomatoes - 500 g;
Plum - 500 g;
Sugar - 7 tbsp. l.;
Garlic - 1 head;
Ground coriander - 1 tsp;
Hot chili pepper - half a pod;
Paprika - a bunch (optional);
Vegetable oil - 1 tbsp. l.;
Cilantro - a bunch;
Vinegar 9% - 1 tbsp. l.;
Salt - 1 tsp.

Cooking method:

Wash the plum tomatoes. Divide the plum into 2 halves and remove the pit. Cut the tomatoes randomly, cut out the place where the stalk grows. After this, place the tomatoes and plums in a saucepan with thick walls;
Cover the pan with a lid and put on fire, cook the plums and tomatoes under the lid for about 7-10 minutes. We need a large amount of juice to be released;
Afterwards, the tomatoes and plums must be mixed. If your blender is not powerful enough and after grinding you end up with pieces of skin, then be sure to grind the sauce through a sieve;
Cook the sauce for 15 minutes, add cilantro and finely grated garlic. Add hot pepper to taste;
Add all the spices, salt and granulated sugar. Cook the sauce for 15-20 minutes;
As a result, it should become thick. Take a sample; depending on the plums, you may need more sugar. Pour in a spoonful of vinegar and oil, cook for 5 minutes;
Pack the sauce into sterile jars and seal immediately. Cool the sauce under a blanket, and after a day put it in the pantry. I would like to draw your attention to this very delicious recipe Tkemali made from plums for the winter. Bon appetit!

Plum tkemali with pomegranate juice

Lemon and pomegranate juice Add only if the plums are sufficiently ripe and sweet.

Ingredients:

Pomegranate juice (natural) – 100 ml;
Sugar – 100 g;
Coriander, hops-suneli - to taste;
Plum – 2 kg;
Garlic – 1 head;
Salt - to taste.

Cooking method:

We begin preparing plum tkemali for the winter by peeling the fruit. Grind the peeled plums, mix the puree with salt, sugar, and dry seasonings. Bring to a boil and cook until desired thickness;
Pass the garlic through a press and mix with the sauce. Pour pomegranate juice into it;
Stir and cook for another 5 minutes. After distributing the sauce into jars, seal them and, after cooling, put them away for the winter. Can be stored in a regular pantry. Bon appetit!

Tkemali sauce without cooking and vinegar - recipe

Next, we’ll try to prepare Tkemali sauce for the winter without cooking. Raw sauce has rich taste a whole bouquet herbs, moderate spiciness and goes well with any meat. Stored long time in the refrigerator, under a regular lid. We invite you to try the aromatic and tasty sauce, which has preserved all the vitamins, as well as your strength and patience.

Ingredients:

Plum - 1.5 kg;
Mint - a bunch;
Sugar - 1 tbsp. l.;
Red hot pepper - 5 pcs.;
Basil - 2 bunches;
Cilantro - 2 bunches;
Garlic - 2-3 heads;
Salt - 1 tbsp. l.

Cooking method:

Rinse the herbs thoroughly and place them on a towel to dry. Peel the garlic, remove the stalks and seeds from the pepper;
Wash the plums, dry them and remove the pits;
Grind the plums, garlic, pepper and herbs in a meat grinder. Remove hard stems from mint and basil before spinning;
Add salt and sugar. The ingredients indicate the minimum amount, you can add one or the other, depending on your taste preferences;
Mix the mass thoroughly, wait another 10-15 minutes, mix again;
Place the sauce in sterilized jars, close with boiled lids and store in the refrigerator. Tkemali can be stored for a very long time without cooking;
The finished sauce goes well with any meat, boiled sausage, and is also great spread on bread. Bon appetit!

Tkemali sauce with walnuts - step-by-step recipe with photos

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

Ingredients:

Plum or cherry plum - 1 kg;
Sugar - 3 tsp;
Imereti saffron - 1 tsp;
Garlic - 1 head;
Walnuts (chopped) - 3 pcs.;
Hot pepper - 1 pc.;
Coriander - 1 tsp;
Dill, cilantro and mint - to taste;
Salt - 2 tsp..

Cooking method:

Place the cherry plum in a saucepan and add water to cover the fruit. Cook for about 15 minutes, then grind the cherry plum through a sieve to make a puree. Remove the seeds. Do not drain the liquid in which the cherry plum was cooked;
Place in a blender bowl: peeled garlic, chopped walnuts, coriander, chopped herbs, salt, sugar and peeled hot pepper. Grind everything until smooth;
Add cherry plum puree. Grind again until smooth;
Transfer the resulting mass into a saucepan, add a little liquid in which the cherry plum was cooked. Boil over low heat for about 10 minutes;
Place the sauce in sterilized jars. Let the sauce cool, then put it in the refrigerator. Bon appetit!

Homemade Tkemali sauce. Georgian cuisine

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

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

It is the latter - tkemali sauce - that we will talk about. Its name was given by the variety of sour plums of the same name, which grow exclusively on Georgian soil. In our area, where tkemali plums do not grow in principle, they use cherry plums (ripe or unripe), any sour plums, sloe, and sometimes gooseberries and even red currants, but this already looks like a gesture of despair. Whatever tkemali is made from, the main thing is that it is sour. Sweet plum sauce is already more like jam, even seasoned with pepper and garlic. Although cooking has seen not such combinations.

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

Recipe for classic red Georgian plum sauce

Rinse the plums, place in a saucepan, add water to the level of the fruit. Bring to a boil over medium heat.
Remove from heat and wait until it cools down room temperature. Take out a slotted spoon and transfer the plums to a colander or sieve. Wipe with a wooden spoon, discard the remaining seeds, collect the skins in gauze and squeeze the juice from them into the grated pulp. If you don’t have a burning desire to mess with the sieve, you can simply remove the plums from the water, remove the seeds, remove the skins and grind in a meat grinder or blender.
Rinse fresh cilantro thoroughly so that the sand on your teeth does not crunch (brrrrr...).
Chop as finely as possible or pass through a meat grinder/blender, add to the plums.
Peel the garlic, crush it in a garlic press (garlic press in the world) with salt.
Everyone decides for themselves the question of the amount of hot pepper to add for themselves, since the taste depends on the color, as they say. If you don't love spicy food, you don’t need to add pepper at all, garlic is enough. When you want “something spicy,” you can chop 1/3 of the pod, mix with the total mass and try. If it doesn’t seem like enough, add a little more pepper, but don’t get carried away too much, because it’s still a plum sauce, not a pepper sauce.
For now, leave the garlic and salt in a separate bowl.
Place plum puree with chopped herbs in a saucepan. If the resulting mass seems too thick, add a little decoction of plums, then put it on medium heat. We arm ourselves with a spoon and constantly stir the future sauce.
After it has warmed up thoroughly, add garlic with salt, black pepper, sugar, suneli hops, coriander, and saffron. Georgian housewives always add ombalo - flea or swamp mint, which again grows exclusively in the homeland of Shota Rustaveli.
What should we, sinners, do in our middle lane? You can simply ignore this ingredient, as most people do, by the way, or take our native peppermint or lemon balm. Both fresh and dried herbs are suitable.
Cook for another 20–30 minutes. Remove from the stove, pour into sterilized (steamed, oven) jars, add vegetable oil to the top and roll up the lids. Cans can be replaced with bottles. It is better to store the finished tkemali sauce in the cold. Don't forget to drain the oil before use.

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

And here is the recipe for tkemali made from thorns and plums:

Green (young) tkemali from cherry plum at home

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

Boil green cherry plum until tender. It is not difficult to determine this moment - the fruits will crack, but will not spread.
Transfer to a colander or sieve and let cool.
Use a spoon to rub the cherry plum so that only the seeds and skins remain.
Cut the greens and grind in a meat grinder or blender.
Soak the garlic in water to make peeling easier.
Grind also, add pepper and salt to the mixture.
Place the cherry plum puree over medium heat and bring to a boil, then add the garlic-herb mixture.
To prevent the sauce from being too thick, you can add hot boiled water. After boiling, cook over medium heat for about another hour.
After an hour, you can taste the sauce for saltiness, sweetness and spiciness. To get a taste ready-made dish, pour a spoonful of sauce onto a saucer and cool (you can put it in the freezer for a few minutes).
If you add anything (salt, sugar, pepper) you need to boil for another 10 minutes.
While the sauce is cooking, you need to prepare the bottles. Classic methods Everyone knows about sterilization - boil it, hold it over steam, bake it in the oven. And here is another, unusual, but effective option for processing bottles before canning.
The bottles are washed with soda, the lids are sterilized in boiling water for 15–20 minutes. The boiling sauce is poured into the bottle to the middle or slightly higher, then poured back into the pan, and this must be done in such a way that all the internal surfaces of the bottle are covered, for which it must be slightly twisted. Let the sauce boil well again and pour a ladle into the containers until it splashes out, and immediately screw on the lids. In this form, tkemali does not need to add oil, and can even be stored at room temperature.

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

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

Tkemali sauce goes well with meat, fish, pasta, and rice. In addition to the fact that it is tasty, it is also healthy, because the sour seasoning makes it easier to digest heavy food.

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

How to prepare tkemali from berries (currants, gooseberries, dogwoods)

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

Good afternoon, dear readers. Autumn has already arrived, and there is a lot to do useful preparations. Therefore, today we offer recipes for making tkemali from plums for the winter.

To prepare a delicious Georgian sauce, you need to prepare the following set of ingredients:

1 kg tkemali plums;
5 cloves of garlic;
1 chili pepper;
2 tsp. fine salt;
1 tbsp. l. white sugar;
1 bunch of fresh dill;
1 bunch of ombalo;
1 bunch of cilantro;
a pinch of coriander;
a pinch of fenugreek.

Main stages of preparation:

We thoroughly wash the fruits under running water, making sure that they are not bruised or rotten. Place them in a saucepan and add a small amount of water – about 100 ml.
Place the plums over medium heat and simmer until the skin begins to separate from the pit.
We transfer the resulting mass into a colander with small holes, wait for the excess liquid to drain, then carefully grind the fruit with our hands to make a sweet puree.
Place the mixture back into the pan and bring to a boil. Turn off the burner and add all the spices listed.
Finely chop the prepared greens with a sharp knife, and pass the garlic through a press. Add everything to the future sauce and mix thoroughly.
We sterilize the jars in any convenient way and fill them with tkemali sauce with cilantro. Screw the lids on tightly and put them in the refrigerator or pantry until ready to use.

Tkemali can be prepared not only from blue plums, but also from other varieties of these berries.

To do this, just purchase the following set of ingredients:

1 kg yellow plums;
3 tbsp. l. white sugar;
15 g ground coriander;
3 cloves of garlic;
3 tsp. rock salt;
2 bunches of your favorite greens;
1 pod of green pepper (bitter).

Main stages of preparation:

We wash the plums well under running water, cut them into two parts and remove the seeds. We pass the pulp through a meat grinder several times or grind it in a blender at high speed.
Transfer the resulting mass into a saucepan, season with sugar and salt, then simmer over low heat for 7 minutes.
Turn off the comfort, and after 10 minutes add the remaining spices, chopped herbs and pressed garlic. Mix the sauce well and pour it into sterilized jars.
Screw the lids on tightly and store in a cool and dark place until needed.

The next version of the sauce can be prepared from both white and red plums.

In addition, you will need the following set of ingredients:

¾ kg of ripe berries;
3 tbsp. l. khmeli-suneli;
1 tbsp. l. granulated sugar;
1 tsp. table salt;
2/3 red hot pepper;
a bunch of cilantro;
head of garlic.

Main stages of preparation:

We clean the fruits from dirt, cut them into two equal halves and remove the seeds. We cut off rotten or heavily damaged areas.
We pass the plums through a meat grinder several times to obtain a homogeneous mass. Another option is to grind in a food processor.
Transfer the resulting mixture into a deep saucepan and place on slow fire. Season with sugar and salt and simmer on the stove until it boils. Covering the container with a lid is not recommended.
Turn off the burner and, without waiting for the sauce to cool, add suneli hops and garlic. Mix everything well and put it back on low heat for exactly 5 minutes.
Pour the tkemali into sterilized glass containers and roll up the lids.

In order to cook an interesting piece for the winter, it’s enough to buy affordable and inexpensive products:

1 kg of ripe tomatoes;
300 g green plums;
250 g chili pepper;
1 tbsp. filtered water;
0.5 tbsp. l. coriander;
0.5 tbsp. l. table salt;
garlic is added to taste;
a pinch of ground red pepper.

Main stages of preparation:

Wash the tomatoes thoroughly under running water and cut off the tops. Cut the fruits into quarters (preferably the same size) and simmer over low heat for 20-30 minutes.
Grind the resulting tomato paste through a sieve and make sure that there are no large pieces of peel left in it. Otherwise ready sauce It will be uncomfortable to chew.
Place clean and peeled plums in a blender bowl along with chopped chili peppers and cloves of garlic. Grind them at high speed for several minutes.
Add to homogeneous mass spices and herbs and mix everything thoroughly with a wooden spatula.
Combine the resulting mixture with tomato puree and mix again until smooth.
Transfer the future sauce into a deep enamel pan and simmer over low heat for a quarter of an hour. Stir the mixture periodically so that nothing burns.
We sterilize glass jars along with the lids. Pour the still hot tkemali over them and tighten the containers very well.

Another interesting option Winter twist can be prepared from very simple ingredients.

Namely:

5 kg of ripe plums;
0.5 kg garlic;
700 g granulated sugar;
200 g of store-bought adjika.

Main stages of preparation:

We clean the plums from dirt, cut them in half and remove the seeds. We also cut out any rotten or badly damaged areas.
Grind the fruits and garlic through a meat grinder. Transfer the resulting mass into a deep saucepan and boil it over medium heat for 7 minutes.
After the specified time, add adjika and granulated sugar in small portions. Mix everything well and cook for another 20 minutes.
Pour the finished sauce into sterilized glass jars and screw the lids on well. After cooling completely, put the tkemali in the refrigerator.

It is worth immediately noting that in this recipe a sour variety of berries was used. If you make a preparation from sweet plums, then the amount of sugar is reduced several times.

For cooking next recipe, products that can always be found in the nearest store will come in handy.

Namely:

0.5 kg of tomato paste;
300 g garlic;
100 ml cold water;
2 tbsp. l. salt;
1 red pepper (hot);
1 tbsp. granulated sugar;
1 tbsp. vinegar (9%).
1 bunch of parsley.

Main stages of preparation:

We wash the vegetables well under running water and dry them on a kitchen towel.
Place the plums in a large saucepan, fill them with water and cover with a lid. Boil over medium heat until soft, so that the bones “come off” more easily.
Grind the fruit through a metal sieve. Place them on a small stove again and cook for 20 minutes, stirring the mixture constantly.
During this time, we pass the red pepper through a meat grinder along with garlic and season them with spices. Add mass to plum puree, then pour in tomato paste, sugar and salt and mix everything well. Cook covered for another half hour, at the end add vinegar and remove from heat.
Pour the hot sauce into sterilized jars, quickly roll up and cover warm towels. After cooling, store in a dark and cool place.

If you want to cook winter tkemali with basil and without long cooking on the stove, we recommend using a recipe with the following ingredients:

0.5 kg plums;
3 cloves of garlic;
1 handful of mint;
½ bunch of cilantro;
½ bunch of basil;
0.5 tsp. coriander;
0.5 tsp. kitchen salt;
0.25 tsp. red pepper.

Main stages of preparation:

We wash the plums under running water and place them in the multicooker bowl. Fill with water so that it just covers the fruit and turn on the “Soup” mode for 5-10 minutes.
As soon as the peel begins to burst, throw the fruits into a colander and let them cool a little time. Pour the remaining water into a convenient container.
Finely chop the herbs with a knife and transfer them to the blender bowl. Top with sliced garlic (or grated on a fine grater) and all the specified spices.
Using a spoon, mash the cooled plums and remove all the seeds. Combine the pulp and peel with the herbs, add half of the reserved water and beat at high speed for several minutes.
Place the resulting mass in a multicooker and cook for 2-3 minutes in the “Soup” mode. Don't forget to stir the sauce with a silicone spatula.
Pour the mixture into sterilized jars, add vegetable oil on top so that no air remains, and quickly roll up the lids.

As you can see, recipes for making tkemali from