Classic plum tkemali for the winter

Classic plum tkemali is a spicy sauce that perfectly highlights the taste of meat dishes. It can be prepared for the winter at home.

Classic Georgian plum tkemali for the winter

Georgian cuisine is varied due to its sauces and seasonings. Tkemali is a sauce for meat dishes made from plums; it has a pleasant sweet and sour taste with light spicy notes.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 8.

1. 
   How to prepare tkemali sauce from plums for the winter according to the classic recipe? Sort the plums and wash them well under running water, put them in a saucepan and fill with water so that it covers all the plums, put on medium heat and bring to a boil.Remove the pan from the heat and cool the berries. Using a slotted spoon, remove the plums from the water and rub them through a sieve. This procedure will help get rid of the pits. You will get a homogeneous plum puree.
2. 
   Wash the greens and chop finely with a knife. Peel the garlic and pass through a press. Wash the hot pepper and finely chop it; if you want a less spicy sauce, add half a pod or discard it altogether.
3. 
   Combine plum puree with seasonings, herbs, pepper and garlic, add salt and sugar, and mix well. To obtain a homogeneous consistency, you can grind the mass with a blender. Transfer the plum mixture to a saucepan, place over medium heat, bring to a boil and cook for 5-7 minutes.
4. 
   Place tkemali in sterilized jars and close them tightly with lids; store the sauce in the refrigerator.

Bon appetit!

A simple recipe for plum tkemali without sterilization for the winter

Aromatic sauces, of which there are a huge variety, will help you experience all the colors of Caucasian cuisine. One of the most popular is tkemali made from plums; it is great for meat and chicken, as well as vegetarian dishes.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6-8.

Ingredients:

• Plums – 2 kg.
• Greens - to taste.
• Garlic – 1 head.
• Hot pepper – 1-2 pcs.
• Coriander – 2 tsp.
• Salt - to taste.
• Wine vinegar – 1 tbsp.

Cooking process:

Step 1. Peel the garlic and pass through a press. Wash the hot pepper, remove seeds and finely chop. Wash the greens and chop finely with a knife. Grind the coriander seeds in a mortar.

Step 2. Sort and wash the plums, pour them into a mold and bake in the oven for 30 minutes.

Step 3. Remove the pits from the plums and grind them into a puree.Transfer the plum mass to a saucepan, add herbs, spices, salt and pepper, stir, bring to a boil and cook for 5 minutes.

Step 4. At the end, add wine vinegar, mix and place in sterilized jars, close the lids tightly. Store the sauce in a cool place.

Bon appetit!

Tkemali from cherry plum (yellow plum) at home

Tkemali sauce from cherry plum is very simple to prepare and is perfectly stored in the refrigerator or cool cellar. The sauce will reveal the taste of ordinary dishes and give them the flavor of Georgian cuisine.

Cooking time: 120 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Cherry plum – 1 kg.
• Garlic – 5 teeth.
• Salt – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Sugar – 2 tbsp.
• Cilantro – 1 bunch.

Cooking process:

Step 1. Wash the cherry plum, put it in a saucepan, fill it with water and put it on the fire. Bring the contents of the pan to a boil and cook the berries for 30-40 minutes.

Step 2. Rub the cherry plum through a sieve, this will allow you to get rid of seeds and remaining skins.

Step 3. Peel the garlic and pass through a press. Add garlic to fruit puree and stir.

Step 4. Leave the pan with the puree on low heat and cook for 1 hour at a low simmer.

Step 5. Wash the cilantro and finely chop it with a knife, you can chop it with a blender. Add salt, sugar, seasonings and herbs to the puree, stir. Bring the sauce to a boil and remove from heat.

Step 6. Place cherry plum tkemali in dry sterilized jars and seal tightly with lids. Store the sauce in a cool place.

Bon appetit!

Step-by-step recipe for making blue plum tkemali

There are a large number of recipes for tkemali; it is prepared from cherry plums, gooseberries, red currants and other fruits.However, blue plums are best for making this sauce. Select dense, slightly unripe berries for the sauce.

Cooking time: 90 min.

Cooking time: 40 min.

Servings: 8-10

Ingredients:

• Blue plums – 1.5 kg.
• Garlic – 1 head.
• Sugar – 6 tbsp.
• Salt – 2 tbsp.
• Khmeli-suneli – 1 tsp.
• Vinegar 9% – 50 gr.

Cooking process:

Step 1. Wash the plum thoroughly in cold water. Remove the seeds from the berries.

Step 2. Take the head of garlic into cloves, peel them and wash them. Pass the plums and garlic through a meat grinder. Add sugar, salt and spices to the resulting mixture.

Step 3. Transfer the berry mass to a saucepan and place it on low heat. Simmer the sauce for 50-60 minutes, stirring occasionally to prevent it from burning. A few minutes before the end of cooking, pour in the vinegar and stir the sauce.

Step 4. Wash the sauce jars with baking soda and sterilize them in any convenient way. Boil the lids. Place the hot tkemali in the jars, roll up the lids and leave the rolls to cool at room temperature. Store the sauce in a cool place.

Bon appetit!

How to cook plum and tomato tkemali for the winter

Using this recipe, you will get an absolutely universal sauce; it is suitable for fish, meat and chicken, and can be added to vegetarian dishes. It tastes practically no different from classic tkemali, but it has one highlight - ripe sweet tomatoes, you will feel the difference.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 8.

Ingredients:

• Plums – 1.5 kg.
• Tomatoes – 2 kg.
• Onions – 2-3 pcs.
• Sugar – 100 gr.
• Garlic – 100 gr.
• Salt – 2 tbsp.
• Dill – 1 bunch.
• Basil – 1 bunch.
• Cilantro – 1 bunch.
• Red paprika – 1 tsp.

Cooking process:

Step 1.Wash the tomatoes and plums, remove the seeds from the berries. Peel the onions and garlic. Pass the garlic through a press.

Step 2. Grind plums, tomatoes and onions through a meat grinder. Transfer the resulting mass to a saucepan, add salt and sugar.

Step 3. Wash the greens, chop finely with a knife or mince them together with tomatoes and plums, add them to the pan.

Step 4. First place the pan over high heat, bring its contents to a boil, then reduce the temperature and continue cooking for 1.5 hours. 10 minutes before cooking, add chopped garlic and paprika. Place the hot tkemali sauce into sterilized jars and close the lids tightly. Cool the rolls at room temperature and then place them in a cool place for storage.

Bon appetit!

Georgian plum tkemali cooked in a slow cooker

Tkemali is one of the most popular sauces in Georgian cuisine; it is traditionally prepared from plums or cherry plums; the taste and color of the sauce depend on the variety of these berries. In this recipe you will learn how easy it is to prepare tkemali at home in a slow cooker.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Plums – 500 gr.
• Garlic – 0.5 heads.
• Cilantro – 0.5 bunch.
• Basil – 0.5 bunch.
• Mint – 1 handful.
• Coriander – 0.5 tsp.
• Salt – 0.5 tsp.
• Red pepper – 0.25 tsp.
• Sunflower oil – 100 ml.

Cooking process:

Step 1. Wash the plums thoroughly under running water and place them in the multicooker bowl, add water so that it lightly covers the berries and set the “soup” mode for 5-10 minutes.

Step 2. Drain the plums in a colander, let them cool, then remove the pits. Do not pour out the broth.

Step 3. Wash the greens and dry them on paper towels.Peel the garlic and chop it on a fine grater or with a garlic press. Place the herbs and garlic in a blender bowl, add spices, plum pulp and half a glass of broth. Grind all ingredients until smooth. Taste the sauce and add salt or sugar if necessary.

Step 4. Transfer the berry mass to the multicooker bowl, turn on the “soup” mode and cook for 10-15 minutes, stirring occasionally.

Step 5. In order to preserve tkemali for the winter, place it in sterilized jars, pour a little sunflower oil on top so that there is no air left under the lid and close the jars tightly. Store in a cool place.

Bon appetit!

A very tasty recipe for plum tkemali with adjika

To make tkemali sauce more spicy, add adjika to it. In addition, hot spices help the sauce last longer.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 10.

Ingredients:

1. Plums – 2 kg.

2. Garlic – 1 head.

3. Sugar – 200 gr.

4. Salt – 4 tbsp.

5. Adjika – 400 ml.

Cooking process:

Step 1. Wash the plums and remove the pits. Divide the garlic into cloves and peel them.

Step 2. Pass the garlic and plums through a meat grinder, and then rub the resulting mass through a fine sieve.

Step 3. Transfer the plum-garlic mass into a saucepan, add salt and sugar, stir. Bring the sauce to a boil and continue cooking for 10-15 minutes. Then add adjika, stir, bring to a boil and remove the pan from the heat.

Step 4. Place the sauce in dry, sterilized jars and close them tightly with lids. Cool the rolls upside down under a warm blanket and store in a cool place.

Bon appetit!

Georgian tkemali with cilantro

Georgian cuisine is not complete without spicy herbs. They add incredible flavor to sauces and bring out the flavors of other ingredients. Any dishes seasoned with tkemali sauce with cilantro will give you true taste pleasure.

Cooking time: 13 hours.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Plums – 2 kg.
• Chili pepper – 2 pcs.
• Cilantro – 150 gr.
• Mint – 100 gr.
• Dried mint – 1 tbsp.
• Garlic – 2 heads.
• Sugar – 6 tbsp.
• Salt – 2 tbsp.
• Khmeli-suneli – 20 gr.

Cooking process:

Step 1. Wash the plums, place them in a large saucepan or metal bowl, add a glass of water, dried mint, put on fire, bring to a boil, cook for 3 minutes. Then remove the container from the heat and leave overnight.

Step 2. Place the plums on the fire again and cook for 20-25 minutes after boiling. Cool the boiled plums and rub through a fine sieve, removing the pits. Place the plum puree back on the heat and simmer for 20 minutes.

Step 3. Wash the greens and chili peppers and dry on paper towels, peel the garlic. Pass all these ingredients through a meat grinder and add to the plum puree. Next, add suneli hops, sugar and salt, stir and cook the sauce for 15 minutes after boiling.

Step 4. Place hot tkemali in sterilized jars and roll up the lids. Cool the rolls upside down under a warm blanket and then transfer them to a cool place for storage.

Bon appetit!

Plum tkemali with hop-suneli seasoning

Not only are delicious desserts made from plums; this berry is actively used in the Caucasus in the preparation of tkemali sauce. Plums are boiled together with herbs, hop-suneli spice, garlic and hot pepper.You can safely add this recipe to your list of winter preparations and then you will always have a natural sauce on your table for any dish.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Plums – 1 kg.
• Khmeli-suneli - 10 gr. (1 tsp)
• Garlic – 100 gr.
• Chili pepper – 1-3 pcs.
• Sugar – 3 tbsp.
• Salt – 1 tbsp.
• Allspice – 3 pcs.
• Coriander – 1 tsp.
• Bay leaf – 2-3 pcs.
• Balsamic vinegar – 1 tbsp.

Cooking process:

Step 1. Wash the plums thoroughly under running water, cut them in half and remove the pits. Wash the hot peppers and remove seeds. Peel the garlic.

Step 2. Separately, pass the garlic through a meat grinder.

Step 3. And then swirl the plums and chilies together. Add sugar, salt, allspice, coriander and suneli hops to this mass, stir and transfer the mixture into a saucepan. Place the preparation on the fire; when cooking the sauce, foam will form, which must be removed.

Step 4. Once the sauce comes to a boil, cook for 10 minutes, stirring constantly. Then add the garlic and vinegar and continue cooking for another 10 minutes.

Step 5. Wash the jars for seaming tkemali with soda and sterilize. Place the hot sauce into jars and seal them. Store tkemali in a cool place.

Bon appetit!

Delicious tkemali made from plums and apples

Fragrant ripe fruits are ideal for making sauces. Tkemali made from a combination of plums and apples turns out to be more tender and less sour than plum tkemali.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Plums – 1.5 kg.
• Apples – 1.5 kg.
• Sugar – 6 tbsp.
• Salt – 2 tbsp.
• Cloves – 10 pcs.
• Cinnamon – 2 tsp.
• Chili pepper – 1 tsp.
• Vinegar 9% – 150 ml.
• Water – 200 ml.

Cooking process:

Step 1.Wash the plums thoroughly and remove the pits. Then grind them in a blender until pureed.

Step 2. Wash the apples and cut out the core with seeds. Cut the apples into thin slices and also grind them in a blender.

Step 3. Pour water into the pan, add sugar, salt, cinnamon, cloves, bring the liquid to a boil and cook for 10 minutes. After this, take out the clove inflorescences, pour in vinegar, add pepper and add plum and apple puree. Cook the sauce for 40 minutes after boiling, stirring occasionally.

Step 4. Place the sauce in sterilized jars and close the lids tightly. Turn the jars upside down and cover with a blanket until completely cool. Store the most delicate tkemali made from plums and apples in a cool place.

Bon appetit!