Classic plum tkemali sauce for the winter

Plum tkemali is a classic sauce recipe that has Georgian roots, but has also gained great popularity in Slavic cuisine. Tkemali is prepared from red, blue or yellow plums. The traditional recipe has undergone changes, and now tkemali is prepared with the addition of vegetables and fruits, a variety of spices and herbs. The sauce is suitable for meat and fish dishes, its ingredients are simple and affordable, and housewives often prepare tkemali for the winter.

Classic recipe for plum tkemali sauce for the winter

For classic tkemali, unripe plums of any variety are more suitable. It is important not to overcook the sauce on the stove, otherwise its taste will deteriorate and the benefits of the vitamin composition will decrease.

1. 
   How to prepare plum tkemali sauce for the winter according to the classic recipe? Select the plums for the sauce, wash them and place them in a large saucepan so that it is convenient to cook the plums in water.
2. 
   Cover the plums completely with water, place the pan on the stove and let the water boil. The fruits should be cooked over medium heat for 7-8 minutes.
3. 
   Place the herbs, garlic and hot peppers prepared for cooking into a blender.
4. 
   Turn the contents of the blender bowl into a green paste.
5. 
   After cooking the plums, place them in a colander and, when the water has drained, grind the fruits with a spoon or spatula. In this case, the seeds and skin should be separated from the pulp.
6. 
   Place the resulting plum puree in a saucepan and, after boiling, cook for 15 minutes. If you are preparing the sauce not for winter preparation, then you need to cook it for literally three minutes at this stage.
7. 
   Add the spices indicated in the recipe.
8. 
   After the spices, add a green paste of herbs, garlic and hot pepper. Mix the contents of the pan well and cook under the lid again for about three minutes.
9. 
   Remove the sauce from the heat, stir it again and begin putting it into jars prepared for rolling. Seal the container hermetically and store it. The sauce does well in a cool place and, after opening the jar, in the refrigerator.

Bon appetit!

Georgian tkemali sauce for the winter

This recipe definitely uses mint. The original tkemali recipe contains ombalo mint, but it can be replaced with regular peppermint.

Ingredients:

• Cherry plum or other plums – 3 kg.
• Mint – 70 g.
• Allspice – 10 g.
• Hot pepper – 3 pods.
• Garlic – 3 heads.
• Cilantro – 70 g.
• Salt – 2 tbsp. l.
• Sugar – 0.5 tbsp.

Cooking process:

Step 1. First of all, the plums need to be separated from the pits.You can do this with fresh fruits or remove the seeds during cooking. In any case, the plums need to be boiled with a glass of water. After boiling, keep on the fire for a minute, then cool and turn the plums into puree. The water in which they were boiled can be added to the puree if the plums are fleshy. Otherwise there is no need to add it.

Step 2. Pour sugar and salt into the plum puree, put on fire, stir. Cook for 10 minutes.

Step 3. Squeeze the garlic through a press or finely chop and combine with the plums.

Step 4. Grind fresh mint, cilantro and seeded hot pepper in a food processor. Place all this in a pan with plums.

Step 5. Add allspice, stir the contents of the pan, put it back on the fire and cook for literally 5 minutes after boiling. This is the last stage of cooking tkemali. You can't keep it on the fire any longer.

Step 6. Pour the sauce into clean jars suitable for long-term storage and close with tight, sterile lids. It is better to store it in the refrigerator or cellar. Serve with fish, meat, croutons and bread.

Bon appetit!

Very tasty tkemali made from yellow plums

Tkemali made from yellow plums turns out very tasty - sweet and sour. Its sunny color and spicy taste will enrich a variety of dishes. Tkemali made from yellow plums is especially suitable for barbecue.

Ingredients:

• Yellow plums – 2.5 kg.
• Garlic – 1 head.
• Water – 1 tbsp.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Ground chili pepper – 0.5 tsp.
• Cilantro, mint, celery - 70 g each.

Cooking process:

Step 1. Select good quality plums, wash them and separate the pits. This process is usually easy with yellow plums.

Step 2. Pour 2 glasses of water over the prepared fruits and put on fire.As soon as the brew boils, reduce power and keep on the stove for about 20 minutes. The contents of the pan need to be stirred several times. After finishing cooking, cool the plums.

Step 3. Peel the garlic, combine with plums and pass everything together through a garlic press. The result will be a thick yellow puree with the consistency of rich sour cream.

Step 4. Put the plum and garlic mass on the fire, add salt and sugar, stir.

Step 5. Send the chili pepper next. And then add finely chopped greens to the sauce. You can grind it in a blender, then the sauce will be more homogeneous.

Step 6. After adding all the ingredients, boil the sauce for 5 minutes and remove from heat. From now on he is ready.

Step 7. Pour the sauce into jars with sterile inner surfaces and close with clean, dry lids. Place in a cool place. Serve tkemali in a sauceboat; you can sprinkle the sauce with fresh herbs before serving.

Bon appetit!

Step-by-step recipe for making tkemali from blue plums

Unripe fruits of any variety of blue plums are ideal for this sauce. It is recommended to use Provençal herbs as additional spices.

Ingredients:

• Blue plums – 1.5 kg.
• Garlic – 2 heads.
• Sugar – 5 tbsp. l.
• Salt – 2 tbsp. l.
• Hot pepper – 2 pods.
• Paprika – 2 tsp.
• Provençal herbs – 1 tbsp. l.
• Water – 1 tbsp.

Cooking process:

Step 1. Divide the fruits into halves and remove the seeds. Wash the plums well and add a glass of water. Cook on low heat for about 15 minutes. During this time, the skin will become mobile. It can be removed using a spatula, fork, etc. You can leave the shell. Grind the cooled plums in a blender.

Step 2.Combine garlic cloves and seeded hot peppers with plum puree and pass everything through the knives of the unit again.

Step 3. Pour salt and sugar into the mixture, stir and let the sauce cook. At this stage, 10-15 minutes are enough for him.

Step 4. Add paprika and herbs de Provence to the plum puree. As an alternative to herbs, you can use dried basil, mint, oregano, etc. Stir the ingredients and simmer the sauce with them for 5 minutes under the lid.

Step 5. Distribute hot tkemali sauce into clean jars and seal tightly. This sauce can be served with meat, chicken or oriental flatbreads.

Bon appetit!

How to prepare tkemali for the winter from plums and tomatoes?

Tomatoes combined with plums give a rich sourness, and garlic and hot seasonings add piquancy. For cooking, it is better to use cherry tomatoes, but classic varieties are also suitable.

Ingredients:

• Blue or red plums – 700 g.
• Cherry tomatoes or regular tomatoes – 1 kg.
• Sugar – 6 tbsp. l.
• Salt – 1.5 tbsp. l.
• Garlic – 1 head.
• Chili pepper – 0.5 tsp.
• Mixture of herbs – 0.5 tsp.
• Apple cider vinegar – 2.5 tbsp. l.

Cooking process:

Step 1. Divide the washed plums along the longitudinal groove and remove the seeds. Scroll through a meat grinder or mash into puree in a blender.

Step 2. Puree cherry tomatoes or regular tomatoes in a convenient way. You can immediately add garlic cloves to them and pass everything together through a chopper.

Step 3. Combine the fruits with tomatoes and garlic, salt and sugar, mix everything so that at this stage the salt and sugar begin to dissolve. Then put on the fire and boil, not allowing the mixture to burn. Cook for 15-20 minutes, covered, at low power.

Step 4.Add hot spices and herbs to the sauce and continue cooking for another 10 minutes. Remove tkemali from heat and let stand for a while under the lid. Then rub the mixture through a sieve until the consistency becomes perfectly smooth.

Step 5. Put the sauce on the fire again, wait until it boils, pour in the apple cider vinegar and turn off the stove. Tkemali should be rich in color and thick, like ketchup.

Step 6. Pour plum and tomato sauce into prepared containers - jars or bottles - and close tightly. When the pieces have cooled, send them for storage. Then serve with meat dishes or add to stews, soups, and pasta sauces.

Bon appetit!

A simple and tasty recipe for tkemali with the addition of apples

It is better to take sour varieties of plums and apples. Use spices to your taste, but the best combinations with this duo are cinnamon, cloves and ginger.

Ingredients:

• Plums - 3.5 kg.
• Apples – 1.5 kg.
• Sugar – 1 kg.
• Cinnamon – 1 g.
• Cloves – 0.5 g.
• Ginger – 5 g.

Cooking process:

Step 1. Make puree from the plums from which the seeds have been removed. To do this, pour a glass or two of water over the separated fruits and cook until the plums are very soft.

Step 2. Separately cook the apples in the same way, first peeling and coreling them. Cooking each fruit may take about 20 minutes.

Step 3. Then combine the two types of puree and pass them through a blender or rub through a sieve. Add sugar. Do not be alarmed by the large amount of sugar, it is needed for the viscosity of the mass. If you use fruit that is sufficiently acidic, the sugar will not make the sauce too sweet. Cook the puree with sugar for 5-7 minutes after boiling.

Step 4. Pour ground spices into the puree, mix them with the fruit mass and keep on the fire for another 5-7 minutes. Taste the brew.You can add a little apple cider vinegar to the sauce if you find it sweet. You can add salt to the tkemali to taste.

Step 5. Pour the hot sauce into pre-sterilized containers and screw on the lids. You can store it in the refrigerator or cellar, serve it with meat, pasta, or simply as a spread on white bread.

Bon appetit!

Very tasty tkemali for the winter with cilantro

Cilantro gives the sauce a spicy aroma and slight bitterness. Any type of plum, including cherry plum, is suitable for tkemali with cilantro. The sauce is cooked for a short time, so it retains a lot of useful substances.

Ingredients:

• Plums of any type - 1.5 kg.
• Hot pepper – 1 pod.
• Water – 1 tbsp.
• Sugar – 1 tbsp. l.
• Garlic – ½ head.
• Cilantro – 200 g.
• Dill – 100 g.
• Mint – 100 g.
• Salt – 0.5 tsp.

Cooking process:

Step 1. Cook plum puree from pitted plums. To do this, after removing the seeds, pour a glass of water over the plums and cook for 20-30 minutes until very soft. Use a blender to puree the slightly cooled plums.

Step 2. Grind the hot pepper pod into a paste along with garlic cloves and add to the plum puree.

Step 3. Combine cilantro and dill, mint leaves in a blender bowl and make a green paste from them. Add it to the plum puree too.

Step 4. Pour sugar and salt into the main mass. You don't have to use salt, taste according to your taste. Stir all ingredients into a homogeneous mixture and place on the stove. Cook the sauce for 5-10 minutes. If desired, you can add hot seasonings.

Step 5. Pour tkemali with cilantro into small jars, screw the lids on tightly and place in a cold place - after the workpiece has cooled at room temperature.Even after opening the jar, you can safely add the necessary components to the sauce - herbs, seasonings, salt, in the same way adjusting the taste of the sauce for serving with different dishes.

Bon appetit!

Tkemali for the winter with hops-suneli spices

Khmeli-suneli are spices that give the sauce its main specialization and encourage its use with meat. Together with a set of utskho-suneli, they make tkemali spicy and expressive in an oriental way.

Ingredients:

• Any plums – 2.5 kg.
• Garlic – 2 heads.
• Hot pepper – 2 pods.
• Sugar – 1 tbsp.
• Salt – 2 tsp.
• Seasonings khmeli-suneli and utskho-suneli - 2 tsp each.
• Set of greens: parsley, dill, cilantro, mint – 200 g.
• Allspice – 1 tsp.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. Boil the plums with a glass of water for 15 minutes after boiling. Then separate the seeds and skins by rubbing the fruits through a metal sieve. You can do it differently: first remove the seeds, and then boil the soft halves with water.

Step 2. Grind the softened plums into a pulp with a blender or meat grinder, combine them with bay leaves and allspice, boil for 5 minutes.

Step 3. Garlic, passed through a press, hot pepper, grated or chopped in a blender, add to the plum puree.

Step 4. Wash all the greens and grind them into a homogeneous mass in any convenient way, also add to the plums.

Step 5. After adding salt and sugar to the main mass, boil it for 15 minutes, stirring occasionally with a spatula to avoid burning.

Step 6. Pour the duet of oriental seasonings into the sauce, stir, close the container with a lid and cook over low heat for 5 minutes. Take a sample of the sauce and, if necessary, add missing ingredients.

Step 7Pour spicy tkemali into sterilized containers with a lid of suitable volume and close. This sauce can be served with any meat dish, but it is better with barbecue or grilled meat.

Bon appetit!

How to prepare tkemali sauce in a slow cooker?

To prepare tkemali in a multicooker, use the “stew” mode. The sauce is prepared from any plums, but hard, unripe plums are better suited.

Ingredients:

• Cherry plum – 1 kg.
• Garlic – 4 cloves.
• Sugar – 3 tsp.
• Salt – 1 tsp.
• Chili pepper – 1 pod.
• Dill, basil and mint – 30 g each.
• Coriander – 1 tbsp. l.
• Paprika – 1 tbsp. l.

Cooking process:

Step 1. Pour the cherry plum with seeds into the multicooker bowl, add half a glass of water and leave in the “stew” mode for half an hour.

Step 2. Place the cooked plums in a sieve and grind so that the seeds peel off and the pulp turns into puree.

Step 3. Place the cherry plum puree back into the bowl and leave in the “steam” mode for 3 minutes.

Step 4. Then add the specified amount of salt, sugar, coriander and paprika to the mass.

Step 5. Grind the chili pepper, garlic cloves and herbs together in a blender. Add this mixture to the plum puree. Mix all ingredients.

Step 6. Start the “stew” mode and cook the sauce for 30 minutes. It turns out rich in color, with a tart taste and rich aroma. If the sauce turns out watery, you can remove it from the bowl, mix it with a spoon of agar-agar and, after passing through a sieve, simmer for another 10 minutes as before.

Step 7. Then distribute tkemali into clean containers, seal tightly and put in a cool place. Use in addition to meat dishes, various types of pasta, bread croutons and flatbreads.

Bon appetit!