Calorie content: Not specified
Cooking time: Not indicated

The dish prepared not from the traditional cherry plum, but from the Hungarian, turns out to be the same thick, aromatic, spicy, but has a slightly less sourness. And this is even a plus for many gourmets. This recipe miraculously mixes notes of piquant garlic and aromatic cilantro with parsley, the sharpness of chili and the recognizable aroma of dried coriander. Saturated with these scents, it is ideal with any meat, fish or poultry. One spoon, added to vegetable stew, will make the dish original and insanely delicious. And besides all these advantages, this Georgian-style plum tkemali recipe for the winter has another very important advantage for all hostesses - it is simple and quick to cook it!



You will need:

- 3 kg plums,
- 100 g of cilantro,
- 2 heads of garlic,
- 100 g of parsley,
- 1 - 2 hot pepper pods,
- 2 tbsp. water,
- 1-3 tsp ground coriander,
- 3 tsp sunflower oil,
- 1 tbsp. Sahara,
- 1-2 tbsp. salt.

Recipe with photo step by step:

We take ripe, hard fruits. We wash them and put them together with the bones in an enamel pan. Don't worry, then they will easily separate from the pulp. Fill with water and turn on the fire. At first glance, it may seem that there is not enough water, but do not rush to add it. The fruits will start up juice, and the amount of liquid will immediately increase.

Bring to a boil and reduce the heat to a minimum with the first "gurgles". After 15-20 minutes, the fruit will boil. And they can be removed from the fire.

In the meantime, let's rinse the greens. We also rinse the pepper with water and remove the tails from it. We disassemble the garlic into cloves, each of which must be peeled off.
Now we pass the softened plums through a colander or a coarse sieve. This is how we separate the pieces of skin and bones and get a clean pulp.

Add all the free-flowing spices to this puree. By the way, sugar is optional. Still, the sauce should be sour. Put the semi-finished product on the stove again and cook at low power for about half an hour.

Meanwhile, finely chop the herbs, pass through a press, or chop the garlic into tiny pieces. Grind hot peppers.

While the tkemali is boiling, we have just a few minutes to sterilize the jars. The easiest way is to dip them, along with the lids, in boiling water for 10 minutes.
And now we pour the sauce hot into these containers. The final touch is to distribute the oil into the jars (add a spoon on top) and roll it up right away.

Store in a dark and cold place.
Bon Appetit.




We recommend one more dish

Fruits and berries

Description

Ingredients

Steps

The first thing we need to prepare is a ripe and dense yellow cherry plum. In the traditional recipe, plum is most often used instead of this fruit, but cherry plum is also allowed. An interesting fact: in nature there is a special variety of Georgian cherry-plum, which is also called tkemali. We send all the collected bright cherry plum into a basin and rinse thoroughly in cold water several times.



Pour the washed and slightly dried cherry plum into a large saucepan, add quite a bit of cold clean water to it (about half a glass) and cook until soft. Also, this process will allow us to effortlessly rid the cherry plum from seeds.



Now the cherry plum must be given time to cool completely, after which it must be thoroughly wiped through a very fine sieve in order to separate the pulp from the dense skins and bones. As a result, we will get a thick and rich juice, on the basis of which we will prepare classic tkemali.



Separately, you should prepare all the greens in advance and try not to confuse fennel with dill, because the bunches will be very similar to each other externally, they will only be distinguished by an expressive smell. All greens must be thoroughly rinsed, after which it is better to leave them on a towel to dry..



Cilantro seeds will be no less important in the preparation of such a Georgian sauce, but you can safely replace them with coriander.



Put all the prepared cilantro grains, hot red pepper cut into small pieces, peeled garlic cloves and coarse rock salt with a small amount of sugar into the blender bowl. For convenience, we also add a little grated cherry plum to the bowl, and then grind everything to a state of homogeneous mass.



During this time, the greens have dried enough, now they can be added to the blender and again thoroughly grind everything. As a result, we get the same as in the photo, a bright green sauce with spices..



We put the enamel pan with cherry plum puree on the stove, send the preparation of spices and herbs there, mix the ingredients for the Georgian sauce thoroughly and bring the mass to a boil. We cook our sauce to the desired thickness and taste for 60 minutes over medium heat, stir it occasionally. At the final stage, we check the readiness of the sauce only chilled, otherwise the taste will be deceiving, for this it is enough to cool a spoonful of Georgian tkemali in the refrigerator. If after the test it was necessary to add more salt or sugar, add another 10 minutes to the cooking.



You can store such a surprisingly spicy and expressive sauce either in glass jars or in neat bottles. Any selected glass container must be thoroughly washed and sterilized in advance. Pour the hot sauce into the selected container to the very top and immediately tighten it tightly with the same sterilized lids, by the way. Homemade classic Georgian tkemali sauce according to the simplest cherry plum recipe for the winter is ready.



Bon Appetit!

Georgian dishes are able to conquer with their exquisite, unusual taste. And if you prepare a sauce of this cuisine, then in addition to it, any food will turn into an unusual one. Tkemali is one of such oriental dishes, which is served as an addition to meat, as well as to fish, side dishes. In the article, we will consider the best proven recipes for Georgian sauce, how to make it from yellow, red plums, on the stove and in a slow cooker.

Tips for making traditional Georgian plum sauce

• Yellow, red, blue plums should be moderately ripe, not hard, but not too soft either.
• Different types of cherry plum are good for cooking tkemali, since this fruit is easily separated from the stone and is quickly cooked on the stove.
• Include spices when preparing Georgian sauce - cilantro, paprika, coriander, suneli hops, they help to form the desired taste.
• If, according to the recipe, it is necessary to peel the plums, then an excellent way is to scald the fruits with boiling water and soak them in hot liquid for 5 minutes. After that, the fruit is well peeled from a thin crust, which greatly simplifies the work on the preparation of the sauce.
• It is not worth a lot of time to cook ketchup, because of this, the taste can deteriorate, and the nutrients will decrease.
• Mild tkemali sauce is allowed to be eaten even by children, since it contains natural products. At the same time, the main thing is to serve the dish with the usual food for the baby.

Step-by-step recipes for classic plum tkemali with photos

There are many recipes for tkemali sauce, each true Georgian adds something of his own, special. But there are also proven classic recipes, using which you will never go wrong with the future taste of the dish. For novice cooks, it is recommended to use simple cooking methods, and after that it is possible to take unusual options. Consider the recipes for the most delicious Georgian tkemali sauces.

Classic recipe for yellow cherry plum tkemali sauce

Yellow cherry plum ripens in the middle of summer, and some varieties are early and ready to use in early July. By this time, the bulk of the spices has not yet ripened, so it is necessary to get dry, previously prepared seasonings. The yellow cherry plum tkemali sauce has an unusual sunny color, therefore it attracts attention not only with its unusual taste. Outwardly, such a dish may look like mustard, but after trying it, it will immediately become clear that this is a completely different food. Consider a classic recipe for such a sauce.

Ingredients:

• Ripe yellow plums or cherry plums - 1 kg;
• Sugar - 50 g;
• Garlic - 2-3 heads;
• Salt - to taste;
• Hot pepper - 1 pod, up to 7 cm long;
• Fresh or dry cilantro - 50 g;
• Fresh dill - 60 g;
• Ground coriander seeds - 1 tsp

How to prepare classic yellow plum tkemali sauce step by step:

1. Wash fruits under running water, dry on paper towels.
2. Using a meat grinder, grind plums or cherry plums, before getting rid of the seeds.
3. Add salt, sugar, put in a saucepan, cook on the stove for 7-9 minutes.
4. While the sauce is cooking, peel, wash, grind garlic, pepper, herbs, spices in a blender or meat grinder.
5. Add the remaining ingredients to the plum boiling sauce, mix thoroughly and boil everything together for 1-2 minutes.
6. After that, it is worth trying the prepared sauce on the edge of a spoon and, according to your own preferences, correct its taste.
7. To prepare for the winter, arrange the hot dish in jars or glass bottles, close tightly with tin lids.
8. The remaining tkemali is allowed to be eaten immediately after it cools down to room temperature.

A simple recipe for making sauce in a slow cooker

Multi-cookers have long replaced pressure cookers, steam pots and microwave ovens, since it is easy to cook the most exquisite dish in these dishes. The popular tkemali sauce will turn out perfect using such a kitchen tool, but the recipe must be special. Consider how to properly cook such a dish in a slow cooker so that it turns out to be truly Georgian.

Ingredients:

• Plums of any kind, slightly greenish, with sourness - 1 kg.
• Dill, parsley, fresh - 1 bunch each.
• Salt, sugar - to taste.
• Vinegar 70% - 1 tsp for 1 liter of sauce.
• Fresh, peeled garlic - 6-7 cloves.
• Red pepper pod - 1 pc. or ground - a quarter tsp.
• Georgian seasoning "khmeli-suneli" - 2-3 tbsp. l.

To properly prepare the original tkemali sauce in a slow cooker, you must adhere to the following steps:

1. We wash our fruits, garlic and herbs well under water, put them in a colander or sieve to get rid of excess water.
2. We cut each plum, remove the seeds.
3. Put chopped fruits, herbs, garlic into the multicooker bowl. Grind all this with a blender. We work with this device carefully so as not to damage the surface of the bowl. Otherwise, this step is best done using a different container.
4. Add all the spices, salt, sugar and mix. We taste a little tkemali sauce on the edge of a spoon, and, if necessary, adjust the taste.
5. We put the bowl in a multicooker, set the “Stew” mode for 1 hour and 20-30 minutes.
6. After that, we lay out the hot tkemali sauce in the jars and roll them up with iron lids. Store in the cold for up to 2-3 years. Bon Appetit!

Ketchup-tkemali with the addition of hops-suneli

The national seasoning of Georgia, khmeli-suneli, is very popular among cooks, as it contains very aromatic spices. It is customary to add it to almost every Georgian dish. Tkemali sauce with such spices will have an unusual smell and taste. But here there is an important point, for the dish to really be so fragrant, the suneli hops must be put on time. Consider a ketchup recipe with such spices and its correct step-by-step implementation:

Ingredients:

• Wild plums, small (it is allowed to take Hungarian) - 1 kg.
• Ripe sloe - 200 g.
• Red pepper - 1 pod.
• Sweet pepper - 2 pcs.
• Hmeli-suneli seasoning.
• Salt, sugar - according to taste preferences.
• Mint, basil, other spices - to taste.
• Garlic - 1 head, peeled.

Step-by-step process of making tkemali with hop-suneli seasoning:

1. We wash the green plums, peel them.
2. We perform similar actions with the turn.
3. Next, you need to mix the fruits, add peeled peppers, herbs and spices here.
4. Grind all the fruits with a blender. If there is no such device, then it is better to use a meat grinder.
5. Add salt, sugar, hop-suneli seasoning to the resulting mass.
6. Put the grated garlic in a container with the future sauce, mix.
7. We put the mass on fire and bring to a boil. After that, you need to try the snack and, if necessary, enhance the taste (adding sugar, salt or vinegar).
8. Boil the sauce for about 15 minutes and pour it hot into storage containers.

Plum tkemali with bell pepper through a meat grinder

The secret of delicious tkemali lies not only in the correct variety of plums, but also in interesting additives. In different recipes, the addition of tomatoes, apples, lemon juice, olive oil, etc. is found. Tkemali with bell pepper is considered very popular, this vegetable gives an unusual dish and a sweetish hue. Consider a good way to make such tkemali.

Tkemali (ტყემლის საწებელა) - Georgian sauce made from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good for meat and fish. His taste is simply delicious, like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauty of the Caucasus mountains andunique original architecture, but also nice people, kinder and more hospitable whom I have never met in my life: Georgian churches,polyphonic singing, Georgian market and Georgian cuisine, barbecue, wine and, of course, Tkemali sauce, without which it is simply impossible to survive a Georgian feast.
The best Tkemali is made from small blue cherry plum that grows everywhere in the Caucasus, literally near every private house.

The cherry plum fruit is terribly sour, but this is just what you need for the right sauce. Cherry plum contains simply a huge amount of vitamin C and no less pectin , which nutritionists idolize for its ability to cleanse the body of toxins, heavy metals and radionuclides.

In addition to cherry plum, which you can replace with any other sour plum variety, add to Tkemali garlic and hot peppers- it is necessary. As for herbs and spices, there is a large palette, ranging from the popular cilantro to the Georgian herb ombalo (marsh mint). Likewise with spices - there are as many housewives in Georgia, there are so many recipes. Do not give up cooking Tkemali due to the lack of one or another spice. If you have cherry plum, garlic and pepper, then you can get by with the popular Georgian spice hops-suneli and available herbs: parsley, dill, cilantro..

V red Tkemali sauce(it can be green), it is advisable to put (aka Reagan, aka blue basil). This is an unusually aromatic and healthy herb. Unlike green basil, it is very popular in Russia, especially in the south..

The ready-made sauce is conveniently poured into glass ketchup bottles or small jars with screw caps. They need to be washed and sterilized well. The easiest way to sterilize is to pour boiling water into a jar, pour out after 5 minutes, shake off the drops well and let dry. Boil the lids in water for 5 minutes and spread on a clean towel.

Yes, I got a great introduction, like a real Georgian toast! However, let's get started.

You will need:

• garlic 2 heads
• red hot pepper 1-2 pcs
• salt 2-2.5 tsp
• hops-suneli 2 tsp
• utskho-suneli 2 tsp
• ground coriander 2 tsp
• allspice peas 5-7 pcs
• dill (umbrellas) 3-4 pcs
• bay leaf 3 pcs

Step-by-step photo recipe for cooking:

Prepare. It must be washed well and allowed to dry. From Reikhan, mint and tarragon (aka tarragon), you need to cut off all the leaves and tender tops, hard stems are not needed. Clean and wash garlic... If you do not like very spicy, then peel the red hot pepper from the seeds.

Wash the cherry plum and place it in a heavy-bottomed saucepan.

Add bay leaves, allspice, dill umbrellas and some water (0.5-1 cup).

Place the lid on the saucepan and bring the contents to a boil. Stir occasionally to prevent the cherry plum from burning. When the cherry plum starts up the juice and boils, boil it over low heat, covered for 10-15 minutes... This is how steamed cherry plum looks like.

Remove the pan from the heat and rub the cherry plum through a colander to separate the pits and rind. This procedure is rather dreary. Be patient and rub. As they say, you love to ride, love to carry sledges.

From 2.5 kg cherry plum usually it turns out 2 liters here is such a bright puree.

Bring the puree to a boil, add sugar, salt and dry spices(hops-suneli, utskho-suneli, ground coriander).

Leave to simmer over low heat to evaporate a little. It will take 5-10 minutes, while you chop the greens, garlic and pepper using a meat grinder and add the mixture to the puree, stirring occasionally, bring to a boil. Taste and add salt and sugar if needed.

After boiling, boil the sauce for another 5 minutes, pour into clean jars and tighten the lids tightly.

In this form, jars with Tkemali can be stored at room temperature.

An open jar needs to be stored in the refrigerator, but, believe me, it won't stay there for a long time.

Tkemali sauce is a lot of acid with a slight hint of sweetness, a bouquet of aromas and flavors from spices and fresh herbs. They promote digestion and accompany any Georgian table, which is famous for its generosity and abundance. As always, I wish you bon appetite, although with such a sauce the appetite appears even without good wishes!

Tkemali sauce. A short recipe.

You will need:

• cherry plum (or any sour plum) 2.5 kg
• garlic 2 heads
• red hot pepper 1-2 pcs
• sugar 1 -1.5 cups (depending on the acid of the cherry plum)
• salt 2-2.5 tsp
• greens 150-200 gr (Reyhan, cilantro, dill, parsley, mint, tarragon)
• hops-suneli 2 tsp
• utskho-suneli 2 tsp
• ground coriander 2 tsp
• allspice peas 5-7 pcs
• dill (umbrellas) 3-4 pcs
• bay leaf 3 pcs

Wash the cherry plum, put it in a saucepan with a thick bottom, add dill umbrellas, bay leaves, allspice peas and a little water (0.5-1 glass). Bring the contents of the saucepan to a boil, cover and simmer over low heat for 10-15 minutes. Stir so that the cherry plum does not burn. Rub the steamed cherry plum through a colander to remove seeds and rind. Bring the resulting puree to a boil, add salt, sugar and dry spices (hops-suneli, utskho-suneli, ground coriander), cook for 5-10 minutes. Add the herbs, garlic and hot peppers chopped with a meat grinder. Cook for 5 minutes. Pour the boiling puree into clean jars and close the lids tightly.

In contact with

Tkemali is a traditional Georgian sauce that has a sweet and sour taste and a spicy pungency. It goes perfectly with meat dishes. Usually this sauce is made from sour plums. However, there are other recipes for tkemali, where gooseberries, thorns, apples, currants and other products are taken as a basis. However, the classic version is made from plums.

Cooking secrets

Before proceeding with the consideration of tkemali recipes, it is worth giving a few secrets of its preparation. Observing them, you can create an excellent sauce for meat dishes. By the way, any housewife can cook tkemali at home. After all, this does not require special skills and specific techniques. It is enough to follow the recipe and adhere to some rules. So, the secrets of cooking tkemali:

• Oil and vinegar are not added to this sauce. The workpiece is stored for a long time due to heat treatment, as well as the spices that are included in its composition and are particularly sharp. Even at room temperature, the product will not spoil. The most important thing is properly prepared banks. They must be thoroughly washed, sterilized and sealed.
• It is best to cook tkemali from plums, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
• To prevent plums from burning during heat treatment, they must be stirred regularly. It is recommended to use a wooden spatula for this. As for metal devices, they should not be used. Although stainless steel products are an exception.
• For cooking the sauce, you should use only enamelled containers or stainless steel. Aluminum pots can spoil the food. In addition, this metal, in contact with acids, releases substances harmful to human health.
• When studying the tkemali recipe, pay special attention to the seasonings. They allow you to give the sauce a unique taste and aroma. To make tkemali original, marshmint is added to it, which is often replaced with peppermint. The difference can only be noticed by a true connoisseur of Georgian cuisine.
• Plums for making such a sauce should be chopped. To do this, according to the classic tkemali recipe, they are boiled, ground through an ordinary sieve. This gives the sauce a thinner and more tender texture. If this is not important, then you can grind the components with a blender or pass everything through a meat grinder. This will greatly simplify and, of course, speed up the process.
• When calculating the number of components, it is necessary to take into account that to obtain a thick product, it is boiled down almost 4 times.

Sauce recipe

Consider a classic recipe for making tkemali. This will require:

• 3 kg pitted sour plums;
• 2 heads of garlic;
• 200 g cilantro (fresh);
• ½ cup sugar;
• 4 tbsp. l. common salt;
• 10 g of marsh or peppermint;
• a few hot peppers.

Cooking steps

So how to cook tkemali? To begin with, it is worth preparing the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in a cool place for a while. The plums should stand and juice. Place them on the stove and turn on the heat. If there is little juice, add a little water (preferably boiled). Bring the contents to a boil and simmer for a while (5-10 minutes). At the end, the plum should be rubbed through a regular sieve.

Place the plum puree on the stove and turn on the heating. Cook the mass until its volume decreases 3-4 times. When this happens, add chopped garlic, chopped hot peppers in a blender, the remaining sugar, chopped herbs, salt and suneli hops to the sauce. Cook the mass for another 10-15 minutes.

Put the prepared tkemali sauce in prepared jars (washed and sterilized). Close the containers with boiled lids. When the jars have cooled down, transfer them to a cooler place, such as a pantry.

Simplified version

Many people prepare tkemali from cherry plums, but it is best to use plums for making the sauce. Consider a simplified recipe:

• 1.5 kg of sour plums;
• 20 g of common salt;
• 50 g sugar;
• 20 g of spices (hops-suneli);
• about 2 heads of garlic;
• no more than two hot pepper pods.

Getting started cooking

First, peel the plums, and then grind them with a blender. Add sugar and, of course, salt to the resulting mass. Place the bowl of plums over the fire. Cook the mass until its initial volume decreases 2-3 times.

Peel the garlic and grind it together with hot peppers, previously peeled from seeds, using a blender. Add the mixture and dry spices to a bowl of plums. Cook the tkemali sauce for another 6-7 minutes. Remove the finished product from the heat, pour into sterilized jars and seal tightly.

Is there a difference?

Is a sauce prepared according to a simplified recipe different from a classic one? You can store it even at room temperature. The main thing is that the containers are hermetically sealed. As for the taste, there are differences. Tkemali, prepared according to a simplified recipe, turns out to be less salty and more spicy.

Yellow plum sauce

To prepare tkemali according to this recipe, you will need:

• 1 kg of peeled yellow plums;
• from 20 to 40 g of sugar;
• 30 g salt;
• head of garlic;
• 1 hot pepper;
• 50 g cilantro (fresh);
• 50 g fresh dill;
• 10 g ground coriander.

The amount of sugar depends on how sweet the plum is. If necessary, the amount of this component can be increased.

So, let's begin…

Tkemali for the winter according to this recipe is prepared quickly and easily. First, peel the plums and then chop them. To do this, you can use a meat grinder or blender. The latter option is preferable, as it is recommended to avoid contact of products with metal.

Peel and crush the garlic. Prepare hot peppers as well. It needs to be cleared of seeds and cut into pieces. Chop the greens finely. Add to the mashed yellow plums. Boil the mass until it is reduced in volume by 2 times. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and cook for a few minutes.

Pour the finished tkemali into sterilized jars and close hermetically. You can store the workpiece in any conditions: in the pantry, cellar, refrigerator. The sauce is not capricious and perfectly tolerates room temperature.

Harvesting of tomatoes and plums

To make red tkemali, you need to prepare the following foods:

• about 1 kg of plums;
• 1.5 kg of red tomatoes;
• 750 g sweet pepper;
• 500 g of onions;
• 500 g of apples, preferably sour varieties;
• 1 hot pepper;
• salt, fresh herbs, sugar.

Cooking method

First, pour boiling water over the tomatoes. This will remove the skin from them. Grind the tomato pulp with a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from heat and rub through a regular sieve.

Peel and chop the apples with a grater. Do the same with the onion. You can use a blender to grind it. Prepare other ingredients in the same way: hot and sweet peppers.

In a container, mix all the ingredients and place on fire. Cook the sauce until you get the consistency you want. Put the finished plum and tomato tkemali in sterilized containers and seal tightly. Of course, the taste of such a piece is significantly different from that prepared according to the classic recipe.

Is it possible not to cook?

There is a recipe for plum tkemali, where the components are not heat treated. Let's consider it in more detail. To prepare the sauce you will need:

• about 1.2 kg of plums already peeled;
• 2 to 4 hot pepper pods;
• head of garlic;
• no more than 50 g of basil;
• 50 g cilantro;
• about 25 grams of peppermint;
• 20 g of common salt without additives;
• 20 g white sugar.

Cooking process

To make this sauce, grind the plums, peeled garlic, and seedless peppers with a blender. Chop the greens in the same way. Combine all ingredients and mix. Add salt and sugar to the resulting mass. Use a blender or mixer to mix well.

Sterilize jars and lids. Spread the prepared sauce in a container and seal it tightly. It is necessary to store such a workpiece in a cool room. At room temperature, the sauce will deteriorate and will not last until the end of winter.

It should be noted that this cooking method allows you to preserve the maximum amount of all nutrients in the finished tkemali.

Pomegranate Juice Recipe

To make an extraordinary sauce, prepare:

• 2 kg plums;
• from 60 to 80 g of sugar;
• salt to taste;
• coriander;
• hops-suneli;
• 1 head of garlic;
• 100 ml of natural pomegranate juice.

Chop the plums, after removing the seeds from them. Add salt, dry spices and sugar to the resulting puree. Place the mixture on fire, bring to a boil and simmer until the sauce is thicker.

Peel the garlic, pass it through a press and add it to the tkemali. Pour in the pomegranate juice, stir everything and cook for 5 minutes. Pour the prepared sauce into sterilized glass containers and close tightly. You can store the workpiece at room temperature. This sauce is perfect for meat dishes. And it prepares quickly and easily. Now you know how to cook tkemali.