Calorie content: Not specified
Time for preparing: Not indicated

There are many variations of Tkemali sauce, it is prepared from thorns and. But we propose to make Tkemali sauce at home from plums for the winter. Its deep red color looks amazing, especially when combined with a golden crust. The sauce has a spicy taste that has both pungency and a touch of sweetness. Plum puree provides sufficient thickness, the finished product can even be poured into a cooking syringe, and then decorative patterns can be drawn on the chicken chops and meatloafs.

Recipe of the Day: Tkemali blue plum hot sauce for the winter.

Products:
- plums - 1.5 kilograms,
- sweet pepper - 1 piece,
- bitter pepper - 2 pieces,
- garlic - 2-3 heads,
- sugar - 5 tablespoons,
- salt - 2 tablespoons,
- dry mixture "Provencal herbs" - 1 tablespoon.

Recipe with photo step by step:

1. For the recipe for the Tkemali sauce, fully ripe sweet plums are chosen for the winter.




2. Cut the plums into halves, remove the seeds. The fruits are transferred to a copper bowl or to an enamel pot. Add 2 tablespoons of sugar and 1 glass of water.




3. Boil the plums for 10 minutes, stirring with a wooden spatula so that the mass does not burn. Then the dishes are removed from the heat and wait for the plums to cool.




4. Peel the garlic, cut the hot pepper into rings.

6. Pepper and garlic are passed through a press or chopped with a blender.




7. Salt, sugar, pepper, garlic and ground dry herbs are added to the plum puree. The flavor of the "Tkemali" plum sauce is mainly determined by dry seasonings. The set "Provencal herbs" consists of basil, marjoram, rosemary, sage, thyme. You can change the composition of dry seasonings, for example, some people prefer to put only ground coriander and red pepper in the sauce.




8. Bring the sauce to a boil, then cook for 10 minutes. It is necessary to stir the plum mass from time to time, and make sure that it does not burn. The sauce is tasted by determining the ratio of salt and sugar to the taste. The sweetness of plums depends on the variety. If you got sour plums, then you can add 2 more tablespoons of sugar and boil the sauce for a couple of minutes.



9. Hot sauce "Tkemali" from blue plums is poured into sterilized jars, which are sealed with a seaming wrench. Banks are turned upside down, covered with something warm. After cooling, the workpieces are transferred to the pantry. The sauce can be packaged in various containers.





It is best to pour it into small jars that hold 100-200 milliliters.




You can take such a jar with you to a picnic, offer it to your friends as a delicious present.

While resting on the Black Sea coast of the Caucasus, a rare tourist will not bring tkemali with him - a Georgian sweet and sour sauce with a spicy pungency and ideal for any type of meat, no matter how it is prepared. Traditionally, it is made from a sour variety of plums, although other recipes for this sauce are popular today, when blackthorns, gooseberries, apples and other fruits and berries are taken as a basis. However, the classic tkemali sauce is made from plums.

Plum tkemali sauce for the winter should be prepared for several reasons. It improves appetite, saturates the body with vitamins, is low in calories, keeps well and gives meat dishes a unique taste. We present for our readers 7 recipes for tkemali plum sauce, including the classic one, as well as tips for making a popular Caucasian seasoning.

Culinary secrets

Any housewife can cook 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. The last requirement does not apply to housewives with experience in home canning: they can show imagination by combining seasonings to their liking. Moreover, in Georgia, tkemali is prepared in different ways, there is no single recipe for this sauce, and the version that is considered classic can only be called such. However, some rules when preparing tkemali will not hurt anyone who wants to get a plum sauce identical to the original.

• For tkemali, it is better to choose sour plums, it is even permissible to use slightly unripe fruits.
• It is not customary to add vinegar and oil to tkemali sauce. The hot spices included in its composition, as well as long-term heat treatment, allow you to store the workpiece for a long time at home, even at room temperature. It is only important that the jars are sterilized and hermetically sealed.
• When cooking plums, stir them so that they do not burn. It is best to use a wooden spoon or spatula for this, although stainless steel appliances are acceptable.
• Enamel containers are used for cooking. They can be replaced by any ones, except for aluminum ones. The taboo on the use of aluminum cookware is imposed because this material forms harmful substances in contact with acids.
• An important component of tkemali is a seasoning like marshmint. It is often replaced with peppermint. The taste is not quite identical, but only a real gourmet, who is well acquainted with Caucasian cuisine, can distinguish it from the original.
• Chop plums for the sauce. To do this, they are first boiled for some time, then ground through a sieve. This allows the sauce to be obtained as fine as possible. If this does not seem important to you, then the fruits can be broken with a blender or cranked through a meat grinder - this will greatly simplify and speed up the process of preparing a liquid seasoning.
• In order for the plum sauce to be thick enough, it is boiled 3-4 times.This must be taken into account when calculating the amount of products to obtain the desired volume of preparation for the winter.

By following these guidelines, you will surely make a sauce that you can be proud of. Just keep in mind that if you make it a little, it won't even last until winter - almost everyone likes the seasoning, regardless of which cuisine eaters prefer.

Classic recipe for tkemali sauce

What do you need:

• plums (pitted) - 3 kg;
• garlic - 2 heads;
• fresh cilantro - 0.2 kg;
• sugar - 0.5 cups;
• salt - 4 tbsp. l .;
• hops-suneli - 20 g;
• swamp mint (can be replaced with peppermint) - 10 g;
• bitter pepper - 2 pods.

How to cook:

1. Peel the plums, cover them with spoons of sugar on the crown and leave them in a cool place for a while to let the juice flow.
2. Put on fire, if necessary, pour some boiled water into a container with plums.
3. Bring to a boil, cook for 5-10 minutes and rub through a sieve.
4. Return to fire. Simmer, stirring occasionally, until the contents of the pot are reduced by three.
5. Add finely chopped herbs, crushed garlic, blended pepper, salt and remaining sugar, and suneli hops. Continue cooking for 10-15 minutes.
6. Spread the sauce on sterilized glass containers of small volume, screw them with boiled lids.

After cooling, the classic tkemali can be put into the pantry - the sauce is well worth it under normal conditions, even if the room temperature is room temperature.

A simple recipe for tkemali sauce

What do you need:

• plum - 1.5 kg;
• salt - 20 g;
• sugar - 50 g;
• hops-suneli - 20 g;
• garlic - 2 heads;
• hot pepper - 1.5-2 pods.

How to cook:

1. Grind the pitted plum with a blender.
2. Mix with salt and sugar, put on fire and boil two to three times.
3. Grind the garlic with a blender along with the pepper.

   If you want the seasoning to be less pungent, remove the seeds from the pepper first.

4. Add the garlic-pepper mixture to the sauce and add the dry seasoning to it.
5. After boiling the sauce for another 6-7 minutes, remove it from the heat and pour it into sterilized containers.

This sauce, like the classic one, also does not require special storage conditions. It turns out to be less tender, but more spicy and not as salty as brewed using traditional technology. But preparing such a seasoning will not be difficult even for a novice housewife. Besides, it won't take long. We can say that according to the given recipe, the seasoning is prepared in haste.

Tkemali from yellow plum

What do you need:

• plum (peeled) - 1 kg;
• sugar - 20-40 g (depending on how sweet your plum is);
• salt - 30 g;
• garlic - 1 head;
• hot pepper - 1 pod;
• fresh cilantro - 50 g;
• fresh dill - 50 g;
• ground coriander - 10 g.

How to cook:

1. Turn the plums into mashed potatoes in any way convenient for you.
2. Press the garlic with a press.
3. Chop the pepper as small as possible.
4. Chop the herbs finely and finely with a knife.
5. Pour salt and sugar into plum puree, boil it to the desired thickness.
6. Cool it down. Add herbs, pepper, garlic and coriander.
7. Bring to a boil, simmer for 2-3 minutes.
8. Distribute in jars (sterilized, of course), screw them tightly.

You can store the yellow plum sauce in the conditions in which it is convenient for you - the seasoning is not capricious, it lasts all winter even at 23-24 degrees.

Plum tkemali with pomegranate juice

What do you need:

• plum - 2 kg;
• sugar - 60-80 g;
• salt - to your taste;
• coriander, hops-suneli - to taste;
• garlic - 1 head;
• pomegranate juice (natural) - 100 ml.

How to cook:

1. Chop the peeled plum, mix the puree with salt, sugar, dry seasonings. Bring to a boil and cook until thick.
2. Pass the garlic through a press, mix with the sauce. Pour pomegranate juice into it.
3. Stir and cook for literally 5 minutes.

After distributing the sauce into the jars, seal them and, after cooling, remove for the winter. You can store it in a regular closet.

Tkemali from plums and tomatoes

What do you need:

• plum - 1 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 0.75 kg;
• onions - 0.5 kg;
• sour apples - 0.5 kg;
• hot pepper - 1 pc.;
• salt, granulated sugar, fresh herbs - to taste.

How to cook:

1. Pour boiling water over the tomatoes, remove the skin from them, break the pulp with a blender.
2. Pour the plums with a small amount of water, cook for 5 minutes, rub through a sieve.
3. Peel apples, grate.
4. Chop the onion with a grater or blender.
5. Do the same with sweet and hot peppers, after removing the seeds from the vegetables.
6. Combine all ingredients, boil down the sauce to the desired consistency.
7. Place in sterilized jars, roll up.

Strictly speaking, it is only a stretch to name the sauce prepared according to this recipe, but its taste will definitely not disappoint you.

Tkemali without cooking

What do you need:

• plum (already pitted) - 1.2 kg;
• bitter pepper - 2-4 pods;
• garlic - 1 head;
• basil - 50 g;
• cilantro - 50 g;
• peppermint - 25 g;
• salt - 20 g;
• sugar - 20 g

How to cook:

1. Put the peeled plums, garlic and peppers into a blender bowl and chop.
2. Grind the herbs in the same way.
3. Mix everything by adding salt and sugar. For reliability, use a mixer or blender.
4. Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).

As soon as the sauce cools down, it must be removed in the refrigerator - only in this case it will stand all winter without spoiling. After all, it is prepared without cooking. But this method of preparing tkemali allows you to preserve the maximum of useful substances contained in its constituent components.

Tkemali sauce with walnuts

What do you need:

• tkemali sauce (made according to any of the above recipes) - 1 liter;
• walnut kernels - a glass;
• garlic - 1 head;
• hot pepper - 1 pod;
• fresh herbs - 1 bunch.

How to cook:

1. Chop the garlic, pepper and herbs finely.
2. Grind the nuts in a mortar.
3. Dilute the nut butter with sauce.
4. Add garlic, pepper and herbs.
5. Stir with a blender.

This sauce can be eaten immediately or left for the winter. Store it in the refrigerator no matter how soon you are going to eat it.

Tkemali sauce is a classic seasoning for meat. It is equally pleasant to eat at any time of the year, but especially in winter, when there is much less fresh fruit on the table. This seasoning will be especially liked by those who are not indifferent to the classic Georgian cuisine.

Georgian cuisine has an unusual and refined taste.

This is especially true of Tkemali sauce, with which any dish becomes a real masterpiece.

We have collected the best recipes for Georgian Tkemali sauce from different varieties of plums.

Plum tkemali - basic cooking principles

The main ingredient of the sauce is tkemali plums, better known to us as cherry plums.

It is thanks to this plum that the sauce got its name and its unique sour taste.

The real Georgian plum tkemali sauce is prepared only from green, sour cherry plum, which is not yet ripe.

In addition, you will also need marsh mint - this is an herb that is used as a seasoning, and it grows only in Georgia. Garlic and spices are also used to make the sauce: cilantro, salt, dill, red hot pepper and ground coriander.

The plums are thoroughly washed, put in a saucepan, filled with water and boiled for forty minutes. Then the boiled plums are rubbed through a sieve. The seeds and peels are discarded. You should get a puree mass, which is boiled down to the consistency of thick sour cream. Fresh herbs, garlic and spices are thoroughly ground and added to the sauce. Stir and bring to a boil. Turn it off and put it hot over the prepared jars. If you want a hot sauce, add more hot peppers and garlic. Conversely, lovers of delicate sauce should focus on aromatic herbs.

Of course, in our latitudes it is difficult to cook real Tkemali from plums, but the recipe can be easily adopted by preparing it from any kind of plums. Swamp mint can be replaced with the usual lemon balm or thyme. You can experiment with seasonings and herbs to your taste. In any case, the sauce always turns out to be incredibly tasty and is irreplaceable as a seasoning for almost any dish.

Recipe 1. Classic yellow cherry plum tkemali

Ingredients

a kilogram of ripe yellow cherry plum;

5 g ground coriander;

50 g sugar;

60 g fresh dill;

three heads of garlic;

50 g fresh cilantro;

hot pepper pod.

Cooking method

1. Wash the ripe cherry plum under running water, put it on paper towels and dry. Take out the bones.

2. Grind the plums through a meat grinder.

3. Add sugar and salt to plum puree. Stir and place in a saucepan. Put on low heat and cook for nine minutes.

4. Disassemble the garlic into cloves, peel it. Remove the stalk with seeds from the pepper pod. Rinse and dry the greens. Put everything in a blender bowl, add spices and grind until smooth.

5. Add the aromatic mixture to the boiling plum sauce, mix well and cook for a couple of minutes.

6. Wash and sterilize glass bottles with tin lids. Arrange ready-made Tkemali sauce in bottles and cover tightly.

Recipe 2. Tkemali from plums with lemon juice

Ingredients

700 g tkemali plums;

25 ml of vegetable oil;

a bunch of fresh cilantro;

five cloves of garlic;

half a glass of lemon juice;

3 g crushed coriander;

3 g ground fenugreek;

2 g of red hot ground pepper.

Cooking method

1. Wash the plums well and put them in a large enamel pot. Fill with drinking water so that it completely covers the fruit.

2. Put the dishes on the fire and bring the mass to a boil. Reduce heat to low, cover and cook for another ten minutes.

3. Drain the water, cool the plums to a warm state and take out the seeds. Wipe the plums through a fine sieve.

4. Rinse the cilantro and finely chop it.

5. Peel the garlic and chop it through a garlic press.

6. Place the plum puree back in the pan, add the cilantro, crushed garlic and spices. Pour in lemon juice and salt. Stir and bring the mixture to a boil over low heat. Cook the sauce for a couple of minutes and remove from heat.

7. Cool Tkemali sauce to a warm state and transfer to a clean sterile jar. Pour oil on top and close the lid tightly. We put the sauce in the refrigerator. After six hours, the sauce is ready. We store in the refrigerator for no more than two months.

Recipe 3. Tkemali from plums in a slow cooker

Ingredients

a kilogram of slightly greenish plums;

75 g of "khmeli-suneli" seasoning;

a bunch of parsley and dill;

pod of hot red pepper;

six cloves of garlic;

• 5 ml 70% vinegar per liter of sauce.

Cooking method

1. Peel the chives. Wash greens, plums and garlic under running water and put in a colander to glass the water.

2. Cut each plum and remove the seeds.

3. Put plums, garlic and herbs into a blender container and beat until smooth.

4. Put the plum puree into a multicooker container, add sugar and salt. Stir and taste. Add salt, if necessary, or add more sugar.

5. Place the container in a multicooker, close the lid and start the "Extinguishing" mode. Cook the sauce in this mode for an hour and a half.

6. Arrange the hot sauce in sterile dry jars and roll up hermetically with iron lids. Store in a cool place for up to three years.

Recipe 4. Tkemali from Hungarian plum

Ingredients

three kilograms of Hungarian plum;

15 ml of vegetable oil;

two glasses of drinking water;

• 300 g fresh cilantro;

  25 g sugar;

  200 g of parsley;

  15 g ground coriander;

  two heads of garlic;

  3 g of ground red pepper;

  two pods of hot red pepper.

Cooking method

1. We sort out the plum and mine. We put the foukt in a large saucepan, fill it with water and put it on fire. As soon as the water boils, we twist the fire and cook over low heat for about 20 minutes to boil the plum.

2. Greens of cilantro and my parsley. We cut tails from the pods of hot pepper, clean the seeds and wash them. Peel the garlic.

3. Grind the plum mass through a colander to separate the peel and bones.

4. Pour the puree into a saucepan, add sugar and salt. Season with coriander and ground tap pepper. Cook over low heat for half an hour.

5. Twist hot peppers, garlic and herbs in a meat grinder. Add the resulting mixture to the sauce, mix and cook for another ten minutes.

6. Put the hot sauce on sterilized jars. Pour in refined vegetable oil on top and roll hermetically with sterile lids.

Recipe 5. Tkemali from plums with thorns

Ingredients

a kilogram of wild-growing small plums;

head of garlic;

200 g of ripe sloe;

hot pepper pod;

• two sweet peppers;

  seasoning "khmeli-suneli";

  granulated sugar.

Cooking method

1. Wash and stub the green plums. We do the same with the turn.

2. Rinse the bell peppers, wipe off and cut in half. Remove the ponytail with seeds. Cut the stem off the hot pepper and clean out the seeds. Rinse the greens and dry them slightly.

3. Put everything in a blender container, add spices and chop everything until puree or chop with a meat grinder.

4. Transfer the resulting mass to a saucepan, add sugar and hop-suneli seasoning. Season with salt and add a mixture of pepper, herbs and garlic. Stir and place container on fire. Bring the sauce to a boil, twist the heat and cook for another 15 minutes, stirring occasionally.

5. Pour the hot sauce into sterile bottles and screw the lids tightly.

Recipe 6. Tkemali from plums with walnuts

Ingredients

three walnuts;

a kilogram of cherry plum;

5 g Imeretian saffron;

head of garlic;

dill, mint and cilantro;

• hot pepper pod;

  15 g sugar;

  5 g coriander.

Cooking method

1. Put the washed cherry plum in a saucepan, fill it with water so that it covers the fruit. We put the pan on the fire and cook for 15 minutes. Then cool it until warm and grind the drain through a sieve. Remove the bones and peel. Do not pour out the water in which the plum was cooked.

2. Peel the chives. Cut off the tail from the pod of hot pepper and clean the seeds. Put garlic, walnuts, hot peppers and herbs in a blender container. Salt and add sugar. We interrupt everything in a pulsating mode until smooth.

3. Add cherry plum puree to this mixture and interrupt again until smooth.

4. Transfer the resulting mass to a saucepan, pour in a little water, in which the plum was cooked, and put the container with the plum mass on the fire. Cook over low heat from the moment of boiling for ten minutes.

5. Put the hot sauce on sterile jars, seal them with lids and cool completely. Store the sauce in a cool dark place.

Recipe 7. Tkemali from plums with basil

Ingredients

80 ml olive oil;

a kilogram of cherry plum;

50 ml of drinking water;

5 g of red ground pepper;

100 g sugar;

60 g greens of cilantro, parsley, basil and dill;

Cooking method

1. Wash greens and cherry plum thoroughly. Place cherry plum in a large saucepan, add water so that it completely covers the fruit. Boil the cherry plum until it becomes soft.

2. Put the boiled cherry plum in a sieve and rub with a wooden spatula. Throw out the skins and bones.

3. Pour the resulting puree back into the pot and bring to a boil over medium heat.

4. Add washed and finely chopped greens, crushed garlic and chopped very finely chopped paprika to the plum puree. Season with salt and mix thoroughly. Cook the sauce from the moment of boiling for about 20 minutes, until the mass thickens.

5. Pour the hot Tkemali sauce into jars or bottles. Pour refined oil on top. Roll up hermetically and leave to cool completely. Store the sauce in your basement or pantry.

• For the sauce, use moderately ripe yellow, blue, or red plums.
• Do not cook the sauce for too long or it will lose its flavor and benefits.
• Tkemali sauce can be made from different types of cherry plum.
• Stir the sauce constantly as it cooks to prevent it from burning. It is better to do this with a wooden spatula.
• To facilitate the cooking process, remove the peel from the plums, pour boiling water over the fruits for five minutes.
• You can select spices and herbs based on your preferences.

After adding all the spices to the sauce, taste it. If necessary, adjust it by adding certain spices.