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Plum tkemali - Classic recipes for healthy sauce. How to make plum sauce for the winter

The homeland of plum sauce is the Caucasus. Such a dressing of excellent taste can be obtained from all varieties of plums. But the most famous and popular is the sauce " Tkemali", it is made from ripe sour plums of a certain variety.

The sauce turns out sour or sweet - it depends on the varieties of plums, the color can also be different shades. From red fruits it turns out red, from yellow fruits it turns out yellow, and from blue ones it turns out blue. Plum sauce for meat for the winter can be prepared from any kind drain You can even take cherry plum or thorn.

Sauces add some flavor to any dish. piquancy and add flavor to it different types. In addition, they help the stomach more easily absorb food from heavy meat products.

Very often, sauce is the main aroma and flavor component of a dish. Plum dressing, prepared according to any recipe, added in moderate quantities to a meat dish, will delight you with its versatility in taste.

Preparing plum sauce for meat for the winter

All fruit lovers like this dressing. sweet and sour sauces. The main ingredient in it is plum. Combine the plum puree well with herbs, spices and garlic, add salt, granulated sugar and cook on the stove until it becomes a jelly.

Greenery(cilantro, parsley and mint) in plum dressing is best added immediately before serving the meat dish. This way it turns out more aromatic and tastier.

Recipe for plum sauce for meat

plum - about 1 kg;
vegetable oil - 50-60 ml;
garlic - 4 cloves;
granulated sugar - 6 tbsp. spoon;
salt - 1 teaspoon;
ground coriander - 1 teaspoon;
ground black pepper - 0.5 teaspoon;
dried spices (cilantro, basil, marjoram, dill, parsley, mint) - 1 teaspoon;
hot pepper - 0.5 pods.

First of all, you need to cook from plums puree After washing the plum, remove the seeds and tails from it. You can prepare it in several ways:

Squeeze the garlic through the spade, cut the hot pepper, remove the seeds and finely chop. Add everything to the plum puree, as well as all the dried spices, vegetable oil, salt and granulated sugar.

Place the resulting mixture on the fire; after it boils, reduce the heat and simmer over low heat for 1 hour. During the cooking process, be sure to stir the sauce with a wooden spoon so that it does not burn. After cooking, the sauce becomes homogeneous and thick.

When preparing this recipe, be sure to taste the resulting mass and, if necessary, add salt, granulated sugar or spices to taste.

The prepared plum sauce for the winter is poured into sterilized jars and closed with sterile lids. These ingredients make 500 ml of plum sauce. The sauce for this recipe is thick, and when it freezes it becomes even thicker.

If you prepare such a seasoning for meat according to this recipe for the winter, then you should increase the amount of ingredients. It all depends on how much you want to prepare for the winter.

Such plum sauce It is served cold with meat; it can also be served with fish, poultry, and potatoes. This seasoning goes well with lamb, pork and beef kebab.

Recipe for plum sauce with garlic and tomato

Using this recipe, you can prepare plum sauce for the winter, or you can cook a small amount that is consumed over a period of time.

You can’t immediately guess from the taste that there is plum in the seasoning, since the dressing has a sour-sweet taste, which is very suitable for meat dishes. This seasoning is especially good in winter, when the body requires something tasty and vitamin supplements. Making such a dressing according to the proposed recipe is not at all difficult, since all the ingredients can be bought on the market or grown on your own garden plot(if available).

Ingredients for the recipe:

2 kg plums;
150 gr. garlic;
2–3 pcs. hot pepper;
200 gr. Sahara;
2 tbsp. l. salt;
3 tbsp. l. tomato paste.

Prepare all the ingredients required by the recipe. Wash the berries, remove all seeds. Peel the garlic and pass through a garlic press (you can chop it finely), remove all the seeds from the hot pepper and grind through a meat grinder. Add salt, sugar and tomato paste.

Place the prepared mixture on the fire and bring to a boil and cook the sauce after boiling for 20 minutes, stirring so as not to burn. Place the finished seasoning in prepared sterilized jars and roll up, place upside down and wrap.

There are quite a lot of recipes for preparing plum seasoning for meat. And no matter what recipe you cook according to, you should remember that the dressing should be laid out in small jars, because big jar not immediately used.

This seasoning is very good for baking or stewing fish, poultry, pork, and beef.

Dishes with plum sauce

Any dish can be made tastier with the help of sauce. Sometimes it can also be used to correct or improve a not very successful culinary experiment. This is especially true for various meat dishes. Chicken, beef, pork and other types of fried, baked, stewed or grilled meat, complemented with aromatic ingredients, will acquire a completely unusual flavor. The plum meat seasoning offered below is very popular in Georgia, and it’s called How to cook it yourself?

For this sauce, a special one is used (more precisely, cherry plum), which has the same name - “tkemali”. However, if you cannot find such ones, you can take completely ordinary plums, but preferably sour ones, in order to get the correct result. Also, Georgian plum seasoning involves the use large quantity spices and herbs. In particular, you will need mint. IN original recipe this is a very specific type of it - “ombalo”, but, again, you can use the one you find. For one kilogram of plums we will need the following products:

garlic - 5 cloves;
hot chili pepper - pod;
salt - teaspoon;
granulated sugar - a tablespoon;
fresh herbs - 30 grams each of dill, parsley and mint;
dry herbs - a tablespoon of suneli (or pozhitnik) and ground coriander.

Preparing plum seasoning is quite simple. First, let's deal with the cherry plum. It needs to be washed, sorted, dried and transferred to a saucepan. Add a little water (about 100 ml), put on the stove and bring to a boil. After this, reduce the heat and cook for about 20 minutes. The plum should soften, the seeds and skin should separate. You will get a thick boiled mass. Remove the seeds and grind the rest through a sieve. Add dry spices to the resulting puree. Cook for about an hour, perhaps a little longer. The sauce should thicken and resemble the consistency of sour cream. Then add finely chopped herbs and chopped garlic and cook for another 5 minutes and turn off the heat. Serve the sauce chilled.

This plum seasoning goes well not only with meat, but also with cereals, vegetables, baked potatoes. Its taste is pleasant, sweet and sour and very rich. And the color depends, naturally, on the chosen variety of plum: it can turn out red-lilac or yellowish-green.

By the way, the recipe can be very simplified. Of course, you will get a slightly different taste, but also interesting. To do this, boil the plum until soft. Grind through a sieve and cool, add a little garlic, cilantro and adjika to taste. You can also use other spices. A quick and tasty plum seasoning is ready.

And the next option goes well with pasta, rice, buckwheat, and fish. It is prepared from plums of the "Prunes" variety (2.5 kg), bell peppers (1 kg), hot peppers (2 pieces), and garlic (2 heads). All these components need to be washed, cleared of seeds and twisted through a meat grinder. Then put it into a saucepan with a thick bottom and cook after boiling for an hour. Next, after cooling slightly, grind the boiled mass through a sieve, add salt (about 2 tablespoons) and 1.5-2 cups of sugar. Put it on the stove again and cook for another hour. If you close it for the winter, then roll it up hot. This plum and pepper condiment is served chilled.

This year I had a large harvest of plums at my dacha. Therefore, in addition to traditional jam and compotes, I decided to make a spicy plum sauce for the winter. It goes well with meat dishes and can be used as a dressing for or as an addition to sandwiches.

The finished sauce has a rich sweet and sour taste with a spicy spicy note and fruity aroma. For this recipe I used two fairly long pods hot pepper, the sauce turned out to be moderately spicy.

So while cooking, taste the sauce and add hot pepper to your liking. From the specified amount of ingredients, 1.8 liters of preservation is obtained.

Ingredients:

2 kg plums (pitted, net weight)
200 g garlic
2-6 hot peppers
200 g sugar (less can be done, depending on the acidity of the plums)
1 tbsp. l. salt
2 tbsp. l. tomato paste

How to make spicy plum sauce for the winter:

Wash the plums thoroughly, cut them in half and remove the pits.

Peel the garlic cloves and wash them. Wash the hot pepper pods, remove the seeds and cut into small pieces. Combine the prepared plums, garlic cloves and hot peppers in a blender bowl.

Grind the mixture into a homogeneous mass. If you don't have a blender, you can grind the ingredients using a meat grinder. Pour the mixture into a pan of a suitable size, preferably with a thick bottom.

Add coarse table salt to homemade plum sauce for the winter.

To make the sauce sweet and sour, add granulated sugar.

Next, add tomato paste, following the recipe for spicy plum sauce for the winter.

Place the pan on medium heat. Bring the mixture to a boil, then skim off the foam with a slotted spoon and reduce the heat to low. Stirring occasionally, simmer the sauce for 15 minutes.

Then beat the sauce with an immersion blender for greater homogeneity. Return the pan with the plum sauce to the stove, bring it to a boil again and simmer for 5 minutes, stirring constantly.

Pour the prepared spicy plum sauce for meat into sterilized glass jars for the winter, cover them with sterilized metal lids and roll them up using a special machine. Wrap the pieces in a blanket and leave them for 1-2 days until they cool completely. We will store the finished preserves in a dark and cool place.

There is no vinegar in recipes; it is not needed here, since plum contains a lot natural acid. That’s why we recommend sterilizing jars and lids.

But for recipes take better than plum sweet and sour, then the sauce will stand well, and taste qualities will improve noticeably. All recipes presented are stored in our apartment.

Let's move on to the recipes themselves. Each recipe is described step by step, but without photos. Under each recipe there is a link to a more colorfully described recipe with step-by-step photographs, or a video of the recipe is attached.

The content of the article:
1. How to prepare plums for sauce

How to prepare plums for sauce

1 way consists of washing the plums, pouring them into a saucepan, adding a little water to the bottom and boiling for 5 - 10 minutes until the plums become soft. Then rub the plums through a colander, so that the skin and seeds are in the colander.

Method 2 consists of blanching plums. Pour boiling water over the plums, then peel them and remove the pits. Grind the pulp using a blender.

3 way remove the pits from the plums, grind with the skins in a meat grinder or grind with a blender, boil the plums until soft and rub through a colander.

4 way Suitable for those with small volumes and large plums. The plums must be washed, the pits removed and the plum halves grated so that the peel remains in your hands.

Delicious plum sauce for meat for the winter

Ingredients:

Cherry plum (plum) - 2 kg.
Blackcurrant - 1 kg.
Sugar - 350 gr.
Vegetable oil - 100 ml.
Salt - 2 teaspoons
Ground black pepper - 1 teaspoon
Coriander - 2 teaspoons
Provençal herbs - 3 teaspoons
Garlic - 2 heads (ours is 70 gr.)

Recipe for making sauce for meat

Let's wash the berries. Pour blackcurrants into a saucepan, add 100 ml of water and put on fire. Fill the plum with water to cover the fruit, and also put it on the fire.
After the currants boil, simmer them for several minutes until they soften.
Pour into a sieve and grind with a whisk.
Pour the grated currants into a saucepan with a thick bottom.
We also bring the plum to a boil and simmer until the fruit softens.
Grind the plums in the same way as the currants, using a whisk.
Pour the grated plum into the blackcurrant and put it on the fire.
Now add all the spices and vegetable oil.
Let it evaporate for 20 - 30 minutes.
After this, add sugar and garlic, passed through a press.
Simmer for another 20 - 30 minutes.
Pour into sterile jars and seal.

From this amount of ingredients we got three 0.5 liter jars, with more left for testing.

Berry sauce for blackcurrant meat and plum video

Ingredients:

2 kg. red cherry plum
100 ml. vegetable oil
6 tbsp. tablespoons sugar (you can add more to taste)
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons ground coriander
2 teaspoons Provençal herbs
1 head of garlic (6-8 cloves)
Hot pepper optional.

Preparation:

The cherry plum should be sorted out, spoiled fruits, twigs and leaves should be removed. Wash under running water.
Place the fruits in a saucepan, add water so that all the cherry plums are covered with water.
We put it on fire. And attention, cook for 10 minutes from the moment the water boils. Don't wait any longer, otherwise everything will turn into mush.
Set aside from the heat, remove the fruits with a slotted spoon and grind through a sieve (colander) using a whisk.
The puree should be poured into a saucepan with a thick bottom. Add salt and spices.
Stir and cook for 30 minutes.
Then add the one passed through the press fresh garlic and cook for about 1 hour more.
Pour the hot sauce into sterile jars and close with sterile lids. No need to wrap it up. Let the jars cool and put them in the basement or any other cool place.

From two kilograms of cherry plum I got 1.5 liters of sauce.

Recipe with step by step photos and detailed description can be read

Recipe for making tkemali from red cherry plum video

Ingredients:

Yellow cherry plum - 5 kg.
Sugar - 700 gr.
Salt - 1 tbsp. spoon
Ground black pepper - 2 teaspoons
Ground coriander - 2 tbsp. spoons
Provencal herbs - 2 tbsp. heaped spoons (10 gr.)
Mint - 2 tbsp. spoons
Garlic - 3 heads (100 gr.)

How to make tkemali sauce from yellow cherry plum

Place clean fruits in a saucepan, fill with water so that the last plum is half in water. Boil for 5 - 10 minutes until the berries soften.
We grind the plums through a colander, after straining out the water.
Place on the fire and evaporate the moisture for an hour (check the exact consistency).
Then add sugar, salt, spices and garlic passed through a garlic press.
Let it simmer for another half hour. Just don't forget to stir.
When the sauce is well cooked with spices, pour it into sterile jars and roll up.

From this amount of ingredients we got four 0.5 liter jars and there is still about 250 grams left to sample.

How to make tkemali sauce from yellow cherry plum video recipe

You can read the recipe with step-by-step photographs and detailed descriptions

Adjika from plums for the winter

Ingredients:

Plums - 2 kg.
Garlic - 100 gr.
Sugar - 200 gr.
Red hot pepper - 1-2 pcs.
Tomatoes - 2 pcs. (can be replaced with 2 tablespoons of tomato paste)
Salt - 1 tbsp. spoon

How to prepare adjika from plums and tomatoes:

First, let's prepare all the ingredients and wash them. Separate the plums from the pits, peel the garlic, cut out the middle of the tomato, and tear off the stem of the hot pepper.
Grind into a meat grinder with a fine mesh. Pour it all into a thick-bottomed saucepan or cauldron.
Add salt and sugar, and put it on the fire, boil for 20 minutes.
We pour our adjika into sterile jars and roll it up.

I have never eaten tastier adjika. From this amount of ingredients four 0.5 liter jars are obtained.

Adjika from plum video

You can read the recipe with step-by-step photographs and detailed descriptions

Plum sauce for meat

Ingredients for the sauce:

1 kg. drain
50 ml. vegetable oil
3-4 cloves of garlic
6 tbsp. spoons of sugar
1 teaspoon salt
1 teaspoon ground coriander
0.5 teaspoon ground black pepper
1 teaspoon of spices (basil, cilantro, marjoram, dry dill, parsley, mint)
1/2 hot pepper

Recipe:

Grind the plums into puree. Choose a method convenient for you.
Add spices to the plum puree.
We also add vegetable oil.
Cook the sauce in a thick-bottomed saucepan for about an hour.
Pour into sterile jars and seal.

From this amount of ingredients one 0.5 liter jar is obtained.

1. The time for evaporation of moisture can be reduced by discarding the pulp through gauze folded several times.

2. It is better to evaporate the moisture before you add sugar. This way the sauce won't stick.

3. The amount of ingredients can be reduced either to your taste or by reducing them proportionally. Spices you can use: dry mint, herbes de Provence, suneli hops, cinnamon, coriander, any ground pepper, basil, cilantro, marjoram, dry dill, parsley, etc.

4. The spiciness of the sauce can be adjusted by adding garlic or hot pepper. For 5 kg. cherry plum 100 gr. garlic is a slightly spicy sauce. If you want a more delicate taste, add a little less garlic.

I noticed that in Lately It became customary to call any plum sauce tkemali. Today we will prepare a simple plum sauce for the winter. The recipe is very simple, the sauce does not require long boiling. And one more “plus”: the recipe can easily be classified as a “natural canning” series. After all, the sauce contains only products of plant origin; it does not contain salt and vinegar. This preparation uses seemingly completely incompatible products: sweet plums, garlic and bell pepper. Having tried the finished sauce, you will be surprised at how harmoniously the ingredients are combined; without any of them, the sauce will lose its delicious aroma and amazingly fresh taste. The composition is complemented by a small amount of vegetable oil, which is also a connecting link.

This plum sauce is a wonderful addition to meat and poultry dishes, boiled potatoes and rice.

Ingredients:

plums – 500 g
sweet pepper – 1 pod
garlic – 3 cloves
black peppercorns – 5 pieces
sunflower oil – 1.5 tbsp. l.

How to make a simple plum sauce for the winter

Wash the plums well and remove the stems. Cut each plum in half and carefully remove the pits.

Wash the sweet pepper, cut it in half lengthwise, remove the seed box and remove the stalk. Roughly chop the pulp.

Peel the garlic cloves and wash.

Pass the prepared plums, peppers and garlic through a meat grinder with a large grid.

Transfer the resulting mass into an enamel or glass container for cooking the sauce.

Add vegetable oil.

Place the saucepan with the future sauce on the fire. If you have a fire spreader on your household, install it under the pan. This clever kitchen gadget will prevent the sauce from burning.

Let it boil, then reduce the heat and simmer the sauce for 15 minutes.

Add black peppercorns and cook for another 5 minutes.