Tkemali from cherry plum for the winter

Due to the widespread use of tkemali sauce, you simply must learn how to prepare it. This is one of the easiest ways to transform an already familiar meat or vegetable dish. Especially if you have not yet found a use for your successful cherry plum harvest. Choose the recipe that suits you and start cooking.

Classic tkemali sauce made from yellow cherry plum

For thrill-seekers, the choice is obvious. Here in the recipe there is a whole bunch of components that contribute to this. At the same time, the sauce has a fairly bright color and an interesting appearance that attracts attention.

1. 
   How to prepare tkemali sauce from cherry plum for the winter? We sort the berries, soak them in cold water for a few minutes and rinse them again.
2. 
   Then we transfer the prepared berries into a saucepan, add water and send to boil over low heat.
3. 
   After 15 minutes, the berries softened and began to crack, which means it’s time to remove them from the heat.
4. 
   We pass all the cherry plums through a fine sieve to separate the peel and seeds from the pulp.
5. 
   Let's move on to preparing the spices. Place the coriander and black pepper seeds into a mortar and grind. Chop the chili pepper as finely as possible, and pass the garlic through a press or grate it on a fine grater.
6. 
   Pour salt and granulated sugar into the pan with the cherry plum pulp and juice.
7. 
   Then stir in the ground spices and cook for 10 minutes, stirring occasionally.
8. 
   And finally, add the chili pepper and garlic and cook for another 10 minutes until fully cooked. This time should be enough for the sauce to thicken and acquire the desired consistency.
9. 
   After which we immediately put it into sterile jars, cool and taste.

Enjoy your meal!

Georgian tkemali - the most delicious recipe for the winter

The name of this recipe speaks for itself, and you can easily verify this. Impossibly aromatic, spicy and with spicy notes, the sauce is never out of place, both for a festive dinner and for an everyday lunch. Especially pay attention to the ideal consistency of Georgian sauce, which is suitable for meat, appetizers and soups.

Cooking time: 55 min.

Cooking time: 30 min.

Servings – 15.

Ingredients:

• Cherry plum – 1000 gr.
• Dill umbrella – 1 pc.
• Khmeli-suneli – 0.5 tsp.
• Coriander – 1 tsp.
• Cloves – 0.5 tsp.
• Black peppercorns – 5-6 pcs.
• Sweet peas – 5-6 pcs.
• Cilantro – 25 gr.
• Fragrant herbs – 1 tsp.
• Garlic – 2-3 teeth.
• Salt - to taste.
• Granulated sugar - to taste.

Cooking process:

1. First, prepare the berries. We wash and dry the cherry plum.

2.Then fill it with cold water and put the pan with berries on the fire. As soon as the tkemali have boiled, drain the broth from them, which will be needed later. We rub the berries through a colander so that the cherry plum gives up all its pulp with the juice.

3. Place the resulting homogeneous mass on low heat, lower the dill umbrella into it and cook until thickened, periodically pouring in the previously set aside broth.

4. While cooking the sauce, grind cloves, pepper, and coriander in a mortar. After 15 minutes, add the ground spices to the boiling sauce, followed by granulated sugar, salt and aromatic herbs, mix well and cook for another 15-20 minutes.

5. Five minutes before readiness, season the tkemali with chopped cilantro and garlic passed through a press. Mix everything thoroughly and remove the sauce from the heat.

6. Pour the hot sauce into sterilized jars and screw the lids on tightly. This completes the cooking process.

Bon appetit!

Georgian tkemali made from red cherry plum

Tkemali, which is based on red cherry plum, has a sour-spicy taste, an incredibly beautiful dark plum color and, as an addition to everything, can surprise you with its incomparable aroma, which you will feel throughout the entire cooking process.

Cooking time: 60 min.

Cooking time: 35 min.

Servings – 15.

Ingredients:

• Red cherry plum – 1000 gr.
• Salt – 1 tbsp. l.
• Granulated sugar – 3 tbsp. l.
• Garlic – 4-5 teeth.
• Chili pepper - to taste.
• Khmeli-suneli - to taste.
• Greens - to taste.

Cooking process:

1. Remove seeds from chili peppers and cut into several pieces.

2. Then transfer the pepper and garlic into a blender and blend.

3.Pour suneli hops into them and add any greens to taste, grind all the contents again until smooth.

4. Move on to the main ingredient. We wash the berries and mash them with a masher to release the juice.

5. Cook the berries in their own juice for 20 minutes.

6. Then transfer them to a colander with a fine sieve and grind to separate the seeds with skin from the pulp.

7. Boil the homogeneous puree for 10 minutes over low heat, then add salt, sugar and the prepared pepper-garlic paste with spices. Mix everything well and continue cooking for another 10-15 minutes.

8. At this time, we sterilize the jars, which we immediately fill with hot tkemali sauce made from red cherry plum. This product can be stored either in the refrigerator or at room temperature.

We wish you bon appetit!

Delicious tkemali sauce made from cherry plum and tomatoes for the winter

If you choose a recipe based on ease of preparation, then this one takes a leading position. Tkemali changes its taste depending on which tomatoes you choose. For balance, it is better to use juicy and sweet tomatoes, then the sauce will be sweet and sour and will please absolutely everyone at the table.

Cooking time: 50 min.

Cooking time: 20-25 min.

Servings – 10.

Ingredients:

• Cherry plum – 500 gr.
• Tomatoes – 500 gr.
• Garlic – 6 pcs.
• Parsley – 50 gr.
• Granulated sugar - to taste.
• Salt - to taste.

Cooking process:

1. Let's prepare all the necessary ingredients that we will need during the cooking process.

2. Remove the seeds from the cherry plum, cut into slices and add to the chopped tomatoes.

3. Pour a small amount of water over the tomatoes and cherry plum and cook over low heat until they soften.

4.After 20 minutes, add crushed garlic and randomly chopped herbs. Cook the sauce for five minutes.

5. Then remove it from the heat and blend in a blender bowl until smooth.

6. Then transfer the homogeneous mass into a sieve and grind to extract the maximum amount of pulp and juice.

7. Place the tomato-cherry plum puree back on the fire and cook until thickened, stirring constantly.

8. Five minutes before the end of cooking, add salt and granulated sugar to the sauce, stir thoroughly and turn off the heat.

9. Place hot tkemali sauce into sterile jars and seal with lids. Store either in a cool place or at room temperature.

We wish you bon appetit!

How to make cherry plum sauce with tomato paste?

Whatever you can think of to make the sauce unique. Tomato paste affects the consistency of the sauce in the best way, making it moderately liquid and moderately thick, which is difficult to achieve with the addition of other ingredients. And for richness of taste, we choose traditional suneli hops and dried mint.

Cooking time: 80-90 min.

Cooking time: 50-55 min.

Servings – 20.

Ingredients:

• Yellow cherry plum – 2500 gr.
• Chili pepper – 3 pcs.
• Garlic – 10-12 teeth.
• Granulated sugar – 2 tbsp. l.
• Salt – 4 tsp.
• Khmeli-suneli – 4 tbsp. l.
• Dried mint – 100 gr.
• Tomato paste – 3 tbsp. l.

Cooking process:

1. Pour the washed cherry plum with a small amount of cold water and send it to cook over low heat for 20 minutes from the moment it boils.

2. During this time, the cherry plum cracked and released its juice, knead it a little with a spoon and cook for another 15 minutes.

3. At the same time, let’s prepare the dressing. Place the peeled chili peppers in a blender and grind to smaller particles.

4.Then add dried mint to the pepper and beat again together with the pepper. Set aside the crushed spices until next use.

5. Moving on. Place the peeled garlic cloves into a blender bowl and add 4 teaspoons of salt. Grind everything until smooth and transfer to a separate container.

6. Check the readiness of the cherry plum. Drain the broth from it into a separate pan. And we cool the cherry plum.

7. After which we remove the seeds from the cherry plum.

8. Then transfer the cherry plum pulp along with the skin into a blender and grind until smooth.

9. Transfer the resulting puree into a saucepan.

10. Add dry seasoning of mint and chili pepper to it.

11. Next, stir in the garlic and tomato paste. Cook everything over low heat for 5 minutes, stirring constantly.

12. Finally, add suneli hops, granulated sugar and pour a couple of scoops of the broth. Boil the sauce over low heat for 20 minutes until thickened, stirring constantly. Also at this stage we taste and adjust the taste.

13. Pour the finished hot sauce into prepared jars, cover with lids and cool to room temperature. This completes the preparation.

We wish you bon appetit!

Homemade tkemali sauce from cherry plum in a slow cooker

Once you use the multicooker at least once, you will never be able to stop. After all, with the help of customizable programs, the sauce will boil down well to the desired consistency, is guaranteed not to burn and will save your nerves, and at the same time you will be able to enjoy the cooking process and the emanating aromas.

Cooking time: 80 min.

Cooking time: 45 min.

Servings – 20.

Ingredients:

• Yellow cherry plum – 1000 gr.
• Chili pepper – 1 pc.
• Khmeli-suneli – 1 tbsp. l.
• Ground coriander – 1 tbsp. l.
• Salt – 1 tsp.
• Granulated sugar – 3 tsp.
• Garlic – 4-5 teeth.
• Dill – 1 bunch.
• Lemon mint – 1 bunch.
• Basil – 1 bunch.

Cooking process:

1. First of all, prepare the jars so that later you can immediately fill them with sauce. To do this, set the “Steam” mode and sterilize the jars for 10 minutes.

2. At the same time, wash the berries and dry them slightly. Then pour 100 ml of water into the multicooker bowl, add the washed berries and cook in the “Stew” mode for 30 minutes.

3. After this time, we check the condition of our berries. In theory, they should burst so that the pulp easily comes off the peel.

4. Then grind the softened berries through a fine sieve to prevent the seeds and skin from getting into the sauce.

5. Return the homogeneous mass, reminiscent of puree in consistency, to the multicooker bowl and bring to a boil in the “Steam” mode. Then we stop operating the multicooker.

6. At this time, prepare all the necessary spices and herbs. We must pass the garlic through a press, chop the chili pepper in any way, and chop the prepared greens as finely as possible.

7. Mix all the prepared spices and crushed ingredients into the sauce one by one, including don’t forget about salt and granulated sugar. Mix everything thoroughly.

8. Pour the finished and slightly cooled sauce into prepared jars, roll up the lids and store in the refrigerator. This completes the preparation of the sauce.

We wish you bon appetit!

How to prepare tkemali from cherry plums and apples in jars for the winter?

Tkemali made from cherry plum and apples has a less dense consistency, but an incredibly delicate and smooth texture, which not every Georgian sauce can boast of.

Cooking time: 50 min.

Cooking time: 25 min.

Servings – 15.

Ingredients:

• Yellow cherry plum – 1000 gr.
• Green apples – 5-6 pcs.
• Granulated sugar – 1 tsp.
• Salt – 1 tsp.
• Khmeli-suneli – 2-3 tsp.
• Ground hot pepper – 0.5 tsp.
• Garlic – 3-5 teeth.
• Cilantro – 1 bunch.
• Water – 70 ml.

Cooking process:

1. We sort out all the cherry plums, rinse them and fill them with water so that they are completely covered. Place it on low heat and cook from the moment it boils for about 10 minutes.

2. After this time, place the softened cherry plum in a colander and grind thoroughly, getting rid of the skin and seeds. We make this possible in any suitable way.

3. Let's move on to preparing herbs and spices. We wash a bunch of fresh cilantro and chop it quite randomly. We also chop the garlic and mix all the loose spices together.

4. At this stage, we will prepare the apples. It's better to take green ones. We wash the fruits, chop them and puree them in a blender.

5. Place the grated cherry plum on low heat, add a little water and garlic.

6. Next, add apple puree and chopped spices.

7. And at the end, add the chopped cilantro. Mix everything well and cook over the same heat for 10-12 minutes until fully cooked.

8. Then immediately pour the finished hot sauce into jars and send it for storage.

We wish you bon appetit!

Tkemali from cherry plum with hops-suneli

The whole highlight of tkemali lies in the added spices. It is hops-suneli that makes the sauce so unique and incredibly spicy, fragrant and with piquant notes in taste.

Cooking time: 80 min.

Cooking time: 45 min.

Servings – 15-20.

Ingredients:

• Yellow cherry plum – 1000 gr.
• Hot pepper – 1.5 tsp.
• Khmeli-suneli – 2-2.5 tsp.
• Salt – 1 tbsp. l.
• Granulated sugar – 2 tbsp. l.
• Garlic – 4-5 teeth.

Cooking process:

1. Wash the cherry plum fruits, place them in a deep saucepan and mash until puree.

2. Then cook the cherry plum for 15-20 minutes, remembering to stir during the process to avoid burning.

3. After this time, pass the hot cherry plum through a fine sieve to get rid of the peel and seeds.

4. Pour suneli hops, salt with granulated sugar and garlic passed through a press into a homogeneous mass. Mix everything thoroughly and boil again over low heat for 15-20 minutes.

5. After this time, pour hot tkemali into sterilized jars and seal tightly with lids.

6. Cool the tkemali to room temperature and move it to a dark place with a lower temperature, intended for storing preparations for the winter.

We wish you bon appetit!