1. Rinse the plums well. On whole fruits, make a few shallow cuts and immerse them in hot water for 15 minutes. When the peel begins to peel from the fruit, tighten it and remove. It is removed very easily. Then cut the plums in half, remove the seeds and chop in a puree. This can be done with a blender, meat grinder or food processor.
2. Put plum puree in a pan of a suitable volume, and send it to the fire. Boil and cook the sauce for 20 minutes over low heat.
3. Grind cilantro, hot pepper and garlic with a blender, meat grinder or food processor. Put this mass in plum puree, adding sugar, salt, ground coriander.
4. Bring the sauce to a boil again and transfer it to previously sterilized jars. Roll up the lids, put the jars upside down and wrap them in a warm blanket until they cool completely.

Ripe tomato seasoning has gained international recognition because it is suitable for any cold and hot dishes and snacks. Each country in the recipe for this useful product makes its own adjustments, but it is tomatoes that continue to be its basis, to which you can add anything you want. We offer you to try an unusual tomato-plum sauce, which will ennoble the dishes, helping them to reveal their true taste.

Ingredients:

• Tomatoes - 2 kg
• Plums - 2 kg
• Onions - 2-3 pcs.
• Sugar - 150 g
• Garlic - 100 g
• Salt - 1.5 tbsp
• Chili pepper - 1-2 pods
• Celery petiole - 2 pcs.
• Basil - bunch
• Dill - a bunch
• Cilantro Greens - Bunch

Preparation of plum tomato sauce:

1. Wash tomatoes and plums. Make cross-cuts on them and place in a container for 15 minutes with hot water. Then gently remove the skin from them and remove the stone from the plums. Twist the tomatoes and plums through a meat grinder.
2. Onions, peel, dry and pass through the middle grill of the meat grinder.
3. Rinse celery and basil through a meat grinder.
4. Twist the plums, tomatoes, onions, celery and basil in a pan, add salt, sugar and boil over high heat. After the temperature is reduced to the smallest and cook the mass for 1.5 hours.
5. Peel the garlic and squeeze it through a press. Wash dill and cilantro and chop finely. Add these spices to the pan 30 minutes before the end of cooking.
6.   clear of partitions and seeds, finely chop and add to the sauce 15 minutes before cooking is complete.
7. Cool the sauce and roll it into sterilized jars.

The recipe for plum sauce in the company of garlic is very popular in many cuisines of the world. It, of course, can be purchased in bottles at a number of grocery supermarkets, but it is better to try to cook it yourself, following this recipe. This sauce perfectly diversifies your usual food, adding unusual notes of taste to it.

Ingredients:

• Ripe tomatoes - 1 kg
• Plums - 0.5 kg (seedless)
• White onion - 1 pcs. (large size)
• Garlic - 2 heads
• Apple cider vinegar - 1.5 tbsp.
• Ground chili pepper - 1/2 tsp
• Ground cloves - 1/2 tsp
• Bay leaf - 2 pcs.
• Salt - 1.5 tbsp (with a slide)
• Sugar - 150 g

Cooking garlic-plum sauce:

1. Wash the plums and tomatoes. Remove the bones from the drain, while examining the inside of the fetus well, if you find worms, then remove them. Pour 100 ml of drinking water into the pan, put the plums with tomatoes, close the lid, boil and evaporate for 5-6 minutes so that they boil and turn into a soft mass. Then remove the peel from them, grating the plum and tomato mass through a sieve.
2. Wash the peeled onions, cut into 4 parts and chop using a meat grinder.
3. Place plum-tomato puree and onion mass in a pan, boil, reduce heat and boil food for 2 hours.
4. After 1.5 hours, add salt, sugar, cloves, pepper, bay leaf, vinegar and garlic squeezed through the garlic to the mass.
5. At the end of cooking, remove the bay leaf from ketchup, and mash the sauce with a blender to obtain a uniform consistency.
6. Once again, let the ketchup boil and pour it into sterile jars, rolling up with sterile lids. Store the sauce either in the refrigerator or in the cellar.

Video recipe for cooking hot plum sauce in a slow cooker:

Tkemali is a traditional Georgian plum sauce. It is prepared from ripe or unripe acidic plums of a special kind - tkemali (cherry plum). However, experience shows that the sauce turns out to be delicious from any sort of plum, depending on which it is sweeter or more acidic, and the color of ketchup varies.

Ingredients for Tkemali:

• Fresh plums - 4.5 kg
• Ground coriander - 1.5 tsp
• Mint - a bunch
• Garlic - 5 cloves
• Sugar - 2.5 tsp
• Salt - 1 tsp or to taste
• Drinking water - 450 ml

Cooking tkemali:

1. Wash the fruits of the plums, put in a 5 liter pan and pour water. Identify the pan on the stove and boil over high heat. Reduce the temperature to medium and boil the plums for about 2 hours. During this time, they should become soft, the skin will burst, and the flesh should separate from the bones. Then remove the plum mass from the heat and cool to room temperature.
2. Take another pan, set a colander on it, transfer the plum mass and grind it, leaving the skins and discarding the bones.
3. Rubbed and peeled mixture back to the stove. Add coriander, washed mint leaves, garlic, sugar and salt squeezed through a press. Bring the mass to a boil at medium temperature, stirring constantly, and boil it for another 5 minutes. Since tkemali sauce is Georgian sauce, you can add pepper to it to your taste - hot red or black.
4. Prepare sterilized jars in which to put the hot mass, and tighten it with metal sterilized lids. Wrap jars with a warm blanket and leave to cool completely.

Video recipe:

In the department stores that sell everything for sushi, Chinese plum sauce can be bought ready-made. But why? After all, we will tell you how to make it at home yourself.

Chinese plum sauce can be served not only with Chinese dishes. It will also enrich the taste and the usual ubiquitous food. For example, it is delicious to eat with meat, and especially with pork and duck.

Ingredients:

• Plums - 1 kg
• Sugar - 100 g
• Rice Vinegar - 120 ml
• Ginger Root - 40 g
• Garlic - 40 g
• Anadye - 2 stars
• Cinnamon Stick - 1 pc.
• Carnation - 4 buds
• Coriander Seeds - 1.5 tsp

Making Chinese Plum Sauce:

1. Wash the plums, remove the stone and skin. There are 2 ways to get rid of the peel: pour the fruits for 15 minutes with boiling water and remove the peel, or boil them for 5 minutes and grind through a sieve.
2. Then place the plum mass in a pan, preferably with a thick bottom. Add all the ingredients for the sauce: sugar, rice vinegar, peeled and finely chopped ginger root, squeezed through a press of garlic, star anise anise, clove buds, coriander seeds and cinnamon stick.
3. Put the pan on the stove, boil over medium heat and boil for about 30 minutes, until the plums boil.
4. Remove the star anise, clove buds, coriander seeds and cinnamon stick from the pan, and beat the sauce with a blender to a uniform consistency.
5. Pour hot sauce into sterilized bottles and close with sterilized lids. Wrap the sauce in a warm towel and leave to cool completely.

All recipes for plum sauce are a bit similar, but if you add different spices and products, you can always get a completely new dressing. Having prepared the sauce from plums and you can get a spicy, moderately tart and slightly sweet sauce, where sweetness is pleasantly combined with pungency.

Ingredients:

• Plums - 0.5 kg
• Apples - 0.5 kg
• Drinking water - 50 ml
• Sugar - 500 g (Maybe sugar will need more or less. It depends on the sweetness of the fruit.)
• Ground cinnamon - 1/2 tsp
• Cloves - 5 buds
• Ginger root - 1 cm. (2-4 g)

Cooking Apple Plum Sauce:

1. Wash the plums and apples. With apples, cut the core with a special knife, and remove the stone with the plums. Cut the fruit into 4-6 parts, dip in a saucepan, add water and boil for 10 minutes. When the mass has evaporated and becomes soft, grind it through a sieve.
2. Put the mashed potatoes in another pan, put sugar and boil for about 10 minutes. After, add peeled ginger root, cinnamon and cloves. Cook a mass of 5 minutes and the density of ketchup that you want to get. The longer the sauce evaporates, the thicker it becomes. Also, be sure to taste the sauce; you may need to add salt or sugar.
3. Remove the clove buds from the finished ketchup. After hot sauce, roll in sterile jars and seal with sterilized lids.
4. Such a sauce will go perfectly to various desserts such as ice cream, pancakes or pancakes, and if you add cilantro greens, chopped garlic and season with salt before serving, it can be used as a sauce for meat, fish, poultry, etc.

Besides the fact that plum sauce is served with meat dishes, it can also be used for pickling and cooking different types of meat. In the following recipes, you will learn how to do this. So, here is the recipe for beef in plum sauce. The meat with this cooking method acquires a slightly sour taste, spicy-garlic aroma, softness and juiciness.

Ingredients:

• Beef - 0.5 kg (preferably lean)
• Red onions - 1 pc.
• Chives - 2 feathers
• Soya dark sauce - 200 ml.
• Plum sauce - 2.5 tbsp.
• Honey - 1.5 tsp
• Salt - 1/2 tsp either to taste
• Freshly ground black pepper - 1/2 tsp either to taste
• Peanut Butter - 1.5 tbsp
• Refined vegetable or other oil - for frying

Cooking beef in plum sauce:

1. Wash the beef, cut the film and all the fat, and cut into thin strips, 5 cm long and 1 cm thick, which you put in any shape. If you previously put the meat in the freezer for 25 minutes, then it can be cut easier and thinner.
2. Make the marinade. In a small container, mix honey, salt, pepper, soy and plum sauce. Pour the pieces of beef with the resulting mixture, mix them carefully so that all the slices are evenly coated with them and put in the refrigerator for 2 hours, or better at night.
3. After this time, remove the meat from the refrigerator and lay it on the table for 20 minutes so that it warms up to room temperature.
4. In a pan, heat the vegetable oil to a high temperature. Add pickled beef and peeled and chopped onions. Fry for 10 minutes, stirring continuously.
5. The dish is ready. Remove the beef from the stove, place it in serving utensils, pour peanut butter and serve hot or warm. Sprinkle with sesame seeds and chopped green onions.

Pork is always delicious, and if it is also in plum sauce, it’s simply excellent. The sauce will give the meat a special piquancy, a light aroma of spices, a slight acidity, pleasant pungency and hardly perceptible by sweetness. In addition, this cooking method improves the appearance of the finished dish, making pork much more beautiful in comparison with traditional recipes.

Ingredients:

• Pork fillet - 500 g
• Garlic - 2 cloves
• Chives - 3 feathers
• Refined vegetable oil - 2.5 tsp. for frying
• Plum sauce - 6 tablespoons
• Fresh ginger root - 3 cm.
• Soy sauce - 1.5 tbsp.
• Nuts - 10 g

Cooking pork in plum sauce:

1. Cut off all the fat from the pork fillet. In a large, heat-resistant skillet over high heat, heat the vegetable oil well and put the meat in a whole piece. Fry it at an average temperature of 15 minutes, while turning it over every 3 minutes to make it evenly brown.
2. Then wrap the meat in foil and immerse in a saucepan suitable in volume with boiling salted drinking water. Boil and boil for 7 minutes. Then remove the meat from the pan, remove the foil, dry it and cut into slices.
3. Peel and ginger on a medium or large grater, or cut into 0.5 mm cubes. Peel and chop the garlic. Add these spices to the pan in which the meat was fried, and fry them for 30 seconds. After add soy and plum sauces and 4 tbsp. drinking filtered water.
4. Put chopped pork in a pan and warm it well. Then add finely chopped green onions and fry the food for another 2 minutes.
5. Arrange the finished dish on plates, and sprinkle with any crushed nuts. An ideal side dish for such pork is stewed beans with cabbage. It will be very tasty if the vegetables are also cooked in plum ketchup.

A light and delicate dish with a refined and piquant taste can be prepared from chicken and fresh plums. Poultry meat goes well with sweet and sour fruity notes. It is quickly saturated with the aroma of spices and sauce. The original recipe can be used for a festive feast. It will be appreciated by lovers of the combination of birds with fruits and aromatic spices.

Ingredients:

• Chicken (part of the chicken) - 1 kg.
• Plum sauce - 4 tbsp.
• Plums - 300 g
• Garlic - 3 cloves
• Ground coriander - 1 tsp
• Ground black pepper - 1/2 tsp or to taste
• Salt - 1 tsp or to taste

Cooking Chicken with Plums:

1. Rinse the chicken under running water, dry it, cut into portions and spread well with salt, black pepper and ground coriander.
2. Peel the garlic and cut into thin slices, which are placed under the skin of the chicken parts.
3. Lubricate the chicken generously with plum sauce on all sides and let it marinate for one hour at room temperature.
4. Wash the plums under running water, dry, cut in half and remove the seeds.
5. Grease a baking sheet with butter, put chicken on it, which is sprinkled with chopped plums and cover with cooking foil. Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before the dish is fully cooked, remove the foil and let the bird brown.

We gave you examples of simple recipes for the preparation of fragrant plum sauces, as well as hearty dishes that can be prepared on their basis. If you like to season food with different sauces, I advise you to stock up with plum sauce for the winter. Also, I note that although basically plum sauce is made, but according to the same basic recipes, the sauce can be prepared using pumpkin, peaches, apricots and even some varieties of melon.

Fans of Georgian cuisine should not miss a plum dish past their plate. The classic recipe for plum tkemali sauce has a minimum of components and is not difficult to prepare. The resulting acidic consistency perfectly complements meat, fish and even vegetables. The basis of the culinary invention is cherry plum or sour plum, but modern chefs were able to somewhat transform the classical beginning and replace the plum with gooseberries, red currants or other berries that have an acidic taste.

In the Caucasus, tkemali is prepared quite liquid in structure. Ready sauce is bottled, vegetable oil is added to the top, corked with stoppers, which are ground for reliability.

Classic cherry plum tkemali

Depending on which kind of plum is chosen, this will turn out the color and taste of the finished dish. For the classic recipe for plum tkemali sauce, you need to prepare about 1 kilogram of cherry plum with seeds to get a nice yellow color. Additional components will be 1 head of garlic and 1 red bitter pepper. Spices will be 1 teaspoon full of coriander peas and 1 teaspoon of Imereti saffron. As greens, you should take half a bunch of dill, cilantro and mint (you can use greens in a dry form). Fill the sauce with 2 teaspoons of salt and 3 teaspoons of sugar. This sauce can be consumed immediately after cooking, for this purpose, cherry plum should be cooked not long before 5 minutes, but if you planned to preserve tkemali from plums for the winter, the cooking time should be increased to 20 minutes.

Cooking:

The classic recipe may still include chopped walnuts in the number of ingredients, but they are rarely used in sauce.

Plum Tkemali

You can get a brightly saturated, mouth-watering sauce for meat by preparing it from a blue sort of plum (for example), which will take 1 kilogram to the dish. For a winter plum tkemali from a plum, in Georgian you will also need 5 pieces of sweet red (for a rich color) pepper, 1 bitter pepper, 2 medium-sized heads of garlic, 0.5 teaspoon of ground black pepper, 1 large spoon of salt and 2 of the same tablespoons of sugar.

Cooking:

Tomatoes from plums with tomatoes

A recipe for spicy plum tomatoes with tomatoes will help to gradually realize your dream of a sauce of unusual taste. A sweet and sour dish will hold 2 kilograms of plums and ripe. Fill with taste preservation 300 g of onion, 1 pc. red pepper, 100 g celery root, a bunch of basil and parsley. Spices that add flavor are cloves, cinnamon, mustard powder, ground black pepper - all 1 teaspoon each. Preservation of tkemali sauce from plums will provide 100 g of vinegar, and 200 g of sugar and 1 large spoon of salt will make the flavor spicy.

Cooking:

Thanks to the classic recipe for plum tkemali sauce, you can cook it at home without much effort. The fruits of the garden tree plus a few spices and the excellent meat dish supplement on your table are ready.

A separate topic in modern cooking is the preparation of sauces, which are a wonderful addition to any dish.

Many of us, after visiting the Caucasus, probably with longing recall the local cafes, where almost all the dishes are served with delicious, magical sauces, the variety of which is simply mesmerizing.

Meanwhile, the base of these sauces is the most common plum, from which, in addition to sweet dishes, a delicious spicy seasoning is also obtained. It can be prepared from these fruits of any variety and any ripeness. This fragrant seasoning for the winter can be prepared at home. In this article I will tell you about the most simple and incredibly delicious recipes for cooking this dish.

This recipe is convenient in that you do not have to strictly adhere to the proportions. We cook from the number of products that are available, guided by our own taste.

For cooking, I used this early ripe variety with a sweet taste and honey aroma. Sourness is present only in the peel.

Ingredients:

• Plum
• Sugar
• Hot peppers (can be replaced with ground red)
• Clove
• Water (if you will drain the drain first)

We sort out the plums, wash and remove the seeds. Then we proceed on the basis of our own strengths, imagination and free time.

To obtain a puree of homogeneous consistency, you can skip the fruit through a fine grinder, grind it in a blender, or wipe it through a sieve before steaming. In the latter case, the sauce turns out to be more delicate, but requires a lot of time and effort.

I did the following. She put the fruit in a saucepan, poured half the water and set it on a small fire. Tomila them from the moment of boiling to complete boiling for about 10 minutes (ripe boil faster, immature - longer).

The resulting mass was crushed by a blender. Many authors of recipes for this sauce suggest removing the peel, but then it turns out to be too pale and inconspicuous. As a result, I got about 2 liters of fruit puree, in which I added 1 tsp. salt (with a slide) and 1 tbsp. l sugar (with a slide).

Half of hot pepper (can be replaced with 1 teaspoon of red ground) I also grind with a blender (you can also without pepper, then the taste will be more delicate). Then I pounded 3 clove inflorescences in a mortar and a tablespoon of coriander seeds, added in mashed potatoes and cooked over medium heat for 20 minutes. You can change the combination of spices to your liking.

If the coriander grains are slightly fried in a dry frying pan, then they will acquire a more saturated aroma.

Since everyone has their own taste preferences, then during the preparation process, I recommend periodically taking a sample, adding salt, sugar and spices as necessary.

Hot sauce has a slightly different taste. Therefore, to determine if there is enough salt and sugar, you can put a small amount on a saucer, cool and take a sample.

I laid out the finished sauce in hot form on sterilized glass jars, sealed it with sterilized lids and wrapped it in a blanket until it cooled completely.

Plum sauce with basil and garlic for the winter

And now let's cook with a spicy sauce with a bright aroma. As the main spices, I used purple basil, which differs from green in a softer smell. This plant is very widely used in Tatar, Caucasian and Uzbek cuisine.

I cooked from early ripe varieties: sweet red varieties "July" and fragrant varieties "Vengerka" with sourness.

Ingredients:

• Plums - 2 kg
• Sugar - 40 g (1 tbsp. With mound)
• Hot peppers - 1 / 2-1 pcs.
• Garlic - 1 head
• Purple basil (fresh herbs) - 0.5 bunch
• Coriander - 1 tbsp. l seed
• Water 1 cup (250 ml)

We divide the prepared washed fruits into halves and remove the seeds. We spread it in a saucepan, add water, put on moderate heat and boil for 10-15 minutes, until the peel begins to lag.

Next, grind the boiled fruit together with the peel in a convenient way. Add salt, sugar and put on a small fire. Cook for 15-20 minutes, not forgetting to stir occasionally so as not to burn. In the process of cooking, we try the fruit mass to taste and, if necessary, add salt or sugar.

In the meantime, peel the garlic, rinse the basil well. I usually place fresh herbs in a deep bowl in advance and fill them with cold water for 20-30 minutes and only then rinse them under running water.

Basil is combined with spices such as dill, ginger, marjoram, mint, rosemary, celery, tarragon, parsley.

In hot pepper, cut the stem, cut lengthwise and clear of seeds (when working with hot pepper and garlic, it is advisable to use rubber gloves).

We twist the garlic, hot pepper and basil through a fine grill of a meat grinder or grind it with a blender.

Fry coriander seeds in a dry pan and grind in a coffee grinder or crush in a mortar. All spices are added to the resulting paste and continue cooking for 5 minutes.

In the process of heat treatment, basil very quickly loses its flavor, so you need to add it at the very end of cooking for 3-5 minutes.

Hot sauce is poured over the finished sauce into sterilized glass containers, covered with sterilized lids and wrapped until cool.

A delicious recipe with bell pepper

In this interesting recipe, I used the Hungarian variety and added bell pepper, which gives the dish a bright rich aroma and a beautiful shade.

Ingredients:

• Plums - 1 kg
• Bell pepper (sweet) - 500 g
• Salt - 10 g (1 tsp. With tuber)
• Sugar - 20 g (2 tsp. With tuber)
• Hot pepper - 1 pc.
• Garlic - 1 head
• Coriander - 1 tbsp. l seed
• Suneli hops - (1 tsp. With mound)
• Cinnamon - 1 tsp.
• Water 1 cup (250 ml)
• Apple cider vinegar - 1-3 tbsp. l (optional)

To prepare it, you can take vegetables of any color. It is best to choose large, fleshy fruits of sweet pepper.

Plums must be washed, separated by cutting the bones into halves. Put the prepared fruit in a pan, add water and cook for 10-15 minutes. Next, remove the pan from the heat, cool.

In the meantime, peel the garlic, hot and Bulgarian peppers, peel the seeds and partitions. Next, bake sweet pepper and peel it. Grind the garlic and hot pepper in a blender, coriander in a coffee grinder or crush in a mortar.

In the oven, pepper is baked at a temperature of 200 degrees 15 minutes. In the multicooker on the Baking mode - 15-20 minutes.

In a saucepan with steamed fruits, add pepper, spices and grind everything. I chopped a hand blender. Next, put the fruit and vegetable mixture on fire, bring to a boil and cook for 10-15 minutes.

In the process of cooking, we try the resulting mashed potatoes to taste and, if necessary, add the missing ingredients. I note that baked pepper gives the dish extra sweetness. I ended up with a sauce that was not acidic enough, and I added apple cider vinegar.

If you want garlic spicy in the sauce, put the ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the bitterness will disappear.

Hot sauce is poured into sterile jars, roll up and wrap until it cools.

How to make plum sauce and tomato (winter recipe)

Immediately make a reservation that this recipe is for housewives who have little time for culinary delights. In this recipe we will try to combine two completely different, but very beloved by all tastes - fruit and tomato. In most recipes, the basis of this sauce is tomatoes, but we do not forget that we want to cook it from plums, so we take twice as many fruits as vegetables. In this recipe I used the Hungarian variety and red tomatoes.

Ingredients:

• Plums - 2 kg
• Tomatoes - 1 kg
• Salt - 30 g (1 tbsp. With mound)
• Sugar - 100 g (5 tbsp. L. With mound)
• Hot pepper - 2 pcs.
• Garlic - 2 heads
• Cilantro - 1 bunch
• Carnation - 3 inflorescences
• Coriander - 1 tbsp. l

We sort the fruits, wash them and cut them into halves, separate the seeds and twist them through a meat grinder, using a fine grill.

Grind coriander seeds in a coffee grinder or crush in a mortar with cloves. Place the cilantro in a deep bowl and fill it with cold water for 20-30 minutes, then rinse it under running water and dry it with a paper towel.

We twist the garlic, hot pepper and cilantro through a fine grill of a meat grinder or grind in a blender.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic with hot pepper.

In the process of heat treatment, garlic loses its sharpness and becomes sweet in taste. The aroma of garlic becomes softer and thinner.

And now, when the breathtaking aroma starts to come from fried spices, add to them the fruit and vegetable mass, salt, sugar and continue to simmer over low heat for 25-30 minutes. Do not forget to stir.

In the cooking process, we taste and, if necessary, add the missing ingredients.

Plum sauce with tomato paste for meat

We will prepare another version of tomato-plum sauce, using ready-made tomato paste instead of tomato. For this recipe, we will use blue fruits so that the resulting product is a bright saturated color. Tomato paste can be prepared by yourself or bought. I buy ready-made tomato paste in the store. This recipe will remain relevant in the winter, as fruits are now sold in stores all year round.

Ingredients:

• Plum - 2 kg
• Tomato paste - 200-300 g
• Garlic - 150 g
• Hot red pepper - 2 pods
• Sugar - 1/2 cup
• Salt - 30 g (1 tbsp. With mound)
• Cilantro - 1 bunch
• Cinnamon - 1 tsp.
• Carnation - 3 inflorescences
• Refined vegetable oil - 100 ml.
• Water - 2 cups
• Peppermint - several branches (optional)

Wash my fruits, twist in a meat grinder through a fine wire rack. Wash greens well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. I had peppermint and I added it. We also prepare hot pepper and garlic.

We twist the garlic, hot pepper and herbs through a small grill of a meat grinder. Rub in a mortar 3 inflorescences of cloves.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic with hot pepper. When the garlic becomes golden, add the tomato paste and overcook for 1-2 minutes. Next, add water, prepared fruit puree and cook for 40 minutes.

When choosing tomato paste, pay attention so that it does not contain starch, preservatives or stabilizers.

Pour the finished sauce in hot form into sterilized glass jars, seal it tightly and wrap it with a coverlet until it cools completely.

This sauce is served cold and goes well with grilled or roasted meats. It can also be served with dishes of poultry, potatoes and pasta.

We plum sauce from plums - a hot dish, I would even say fire-breathing, came to us from Georgia, they had no place to put plums there, they came up with it! Well, now we don’t need plums either, so we can afford to make some jars. Moreover, our skilled housewives have adapted to replace plums with apples or red currants, immature gooseberries.

Recipes:

They eat it with meat, fish, poultry and side dishes - potatoes and pasta. The classic recipes are based on plum tkemali, garlic and herbs. In the present tkemali, peppermint is still used, well, so where do we get it? We will manage the means at hand.

You can eat tkemali as much as you like, nothing extra will be deposited on the sides, since there are no fats and oils, the sauce is low-calorie, but rich in pectin, which helps proteins to be digested, and therefore good for meat and poultry, and of course delicious too.

I explain for those who have little knowledge of plums - we don’t know, it’s cherry plum, as they call it in Georgia, and its clever name is plum spread. Prunes are just dried plums and nothing else ... and that small plum, dark blue in color that our housewives call prunes in the markets, is a home plum, just small varieties, it grows like a wild game in many southern regions.

Well, they joked and that's enough, it's time to get down to business!

For business, you will need a saucepan with a thick bottom, preferably made of stainless steel, a sharp knife, a wooden spoon on a long handle for stirring, a sieve or a blender, well, and what else can do the little things ....

We sterilize the jars in advance, wash them thoroughly with baking soda, rinse under running water and in the oven, fry for half an hour at a temperature of 120-140 degrees.

Let's start with the simplest classic recipe, which serves as the basis for any tkemali sauce, and gradually we will complicate and diversify the taste.

  Plum Tkemali - a classic winter recipe step by step

If anyone can find marsh mint called ombalo, then of course we put it. And those who do not have ombalo - do not worry! We put the usual pepper and to taste it will be the same, it may distinguish which gourmet, but gourmets are rare at our tables!

What you need for a spicy sauce:

• cherry plum or plum sour, in our markets it is usually red, two kilos;
• salt half a tablespoon;
• sugar two tablespoons with top;
• along a bunch of dill and cilantro;
• two chili peppers;
• head of garlic;
• on a teaspoon with the top, right as you scoop up, suneli hops and coriander.

How to make plum tkemali sauce at home:

1. Rinse well and place in a saucepan. Add half a glass of water and boil over medium heat for about fifteen minutes. Cool.
2. Rub on a sieve to remove seeds.
3. The resulting puree is again placed in a pan and put on slow heating.
4. After boiling add sugar, salt and dry spices.
5. Wash my chili, dry it on a towel and remove the seeds with a leg.
6. Clean and chop greens and garlic with the chili in a food processor.
7. We spread the green mass into the boiling slowly plum puree, mix well and simmer over low heat for another 15-50 minutes.
8. Remove from heat, transfer to dry, sterile jars and roll up.
9. Cool inverted, store in the cellar.

Bon appetit in the winter!

  Classic plum tkemali in a slow cooker - Lick your fingers

The same sauce can be made in a slow cooker, this is a good thing, you don’t need to stand above it and stir it, there’s time to sit in social networks, when it’s ready to make a call! Let's make it from unripe prunes, from it we get the bones into the lung, and there will be sourness. And instead of mint, add a few twigs of purple basil, which will also turn out great.

And we get a recipe for very busy housewives who have absolutely no time, but I want to pamper the home ones.

• a shallow blue plum; seeds are perfectly taken out of it without cooking, two kilos;
• salt half a table. lies .;
• sugar is one table. lies .;
• dill, cilantro and parsley in a small bunch;
• ground coriander and black pepper in half a teaspoon. lies .;
• head of garlic.

Cooking:

1. We clean everything, wash it and dry it on a towel, remove the seed chamber from the chili pepper, and seeds from the plums.
2. We chop the plums in a food processor into dust, put them in the multicooker bowl and set the Frying or Baking mode for twenty minutes.
3. At this time, we skip all the other components in the combine - greens, peppers, garlic, along with sugar, salt and dry spices.
4. When the slow cooker signals the end of the process, add the green mass to the bowl to the drains, mix well and turn on the Extinguishing mode for another half hour.
5. When ready, immediately lay out in dry sterile jars and twist.
6. Turn over and set to cool, then lower it into the cellar.

Quick and easy, very tasty!

This recipe can be said for outright lazy people. But it turns out delicious and fragrant!

I’ll warn you right away - salt is not needed, it is in good adjika and so on, but you should try the finished dish to taste, if you need to salt it!

• plum sour, ideally yellow cherry plum two kilos;
• a glass of sugar topped;
• 5 heads of garlic;
• a glass of adjika.

Recipe:

1. Wash and drain the plums on a towel.
2. We put it in a pan, add half a glass of water and bring to a boil over medium heat, simmer for 10 minutes.
3. While the plums are cooling, we clean, wash and finely chop the garlic, you can chop in a food processor.
4. We roll back plums on a sieve or colander from a fine metal mesh from stones.
5. Put the mashed plum in a saucepan and bring to a boil on slow heating.
6. Add sugar, garlic and adjika, knead and cook for five minutes.
7. Remove from heat and put on dry sterile jars, roll up.
8. Turn over and let cool. We clean the cellar.

Quick and very simple, the taste is magnificent, with the meat, grilled on charcoal, will go with a bang!

Useful and original blanks for the winter on my website:

1. Homemade delicious tomato ketchup

  How to make the most delicious tkemali sauce for the winter - a simple recipe from blue plums at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the bones are taken out easily and freely. They are also called Hungarian. The sauce will turn out spicy, not for everybody.

• small plums dark blue two kilos;
• head of garlic;
• hot chili pepper pod;
• dried ground coriander tsp;
• dried ground basil two tsp;
• sugar three tbsp. l .;
• salt of art. l .;
• acetic acid tsp;
• cilantro at will.

Cooking:

1. Wash and dry on a towel a plum. We take out the bones from them - we make a circular cross section, divide into two halves and take out the bone.
2. We clean and wash the pepper, garlic and cilantro. Take the core out of pepper.
3. We pass everything through a meat grinder or pass through a food processor.
4. We lay the resulting mashed potatoes in a separate pan and put on slow heating.
5. Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
6. Boil for five minutes and pour into dry sterile jars.
7. Roll up and cool upside down. We store in the cellar.

Very easy to prepare sauce. Bon Appetit!

Bulgarian pepper will give the sauce a zest and unique taste. We will cook from Hungarian, but anyone who has yellow cherry plum may well use this recipe!

Ingredients:

• a kilo of blue small plums;
• 5 bell peppers;
• two heads of garlic;
• chili pepper 2 pieces;
• a tablespoon of salt
• two tablespoons of sugar,
• ground spices optionally on a teaspoon (hops-suneli, coriander, a mixture of peppers).

Cooking process:

1. We wash and clean vegetables and fruits. We take out the seeds from the plums, remove the seed chamber from the peppers.
2. We pass everything through a meat grinder or chop in a food processor to a state of mashed potatoes.
3. Put the mashed potatoes in a saucepan and on a slow fire.
4. After boiling, we introduce sugar, salt, spices and boil for 20-30 minutes.
5. We lay out on dry sterile jars and roll up.
6. We cool down and store in the cellar.

Very spicy and original in taste sauce, perfect for fish!

  Georgian plum yellow plum (cherry plum) sauce - a classic winter recipe

A classic, it is a classic and that’s it! Simple and unpretentious.

• yellow cherry plum five kilos;
• a couple of heads of garlic;
• two tablespoons of salt;
• two tablespoons of sunli hop;
• half a glass of sugar;
• chili pepper.

Cooking:

1. We clean and wash fruits and vegetables, remove seeds from the pepper, seeds from the plums.
2. We grind it in a meat grinder or food processor, put it in a pan and put on slow heating.
3. Cook for ten minutes, add sugar, salt and spices and boil for another five minutes.
4. Remove from heat and pour into clean, sterile jars.
5. We store in the cellar.

The traditional recipe, the taste is pleasant and classic, bon appetit!

  The sauce that Meat turns into a Song - Video recipe from an intelligent hostess

Products for the recipe:

• cherry plum (or plum fruits) - fresh and ripe necessarily - two and a half kilograms;
• two or three cloves of garlic;
• salt (no slide) - one table. a spoon;
• a good bunch of fresh cilantro, or if there is dry, then a couple of spoons;
• ombalo (peppermint) - 1 table. l .;
• ground coriander and coriander in grains - half a tbsp. l .;
• utso suneli - one tsp;
• ground black pepper;
• to taste a mixture of peppers.

As you can see, you can really turn a meat dish into a song when it starts to play with completely different notes of taste.

You should also see other wonderful recipes for preparations and bright dishes:

1. Cherry jam with seeds for the winter: 6 recipes for thick cherry jam with whole berries
2. The best recipe for apple charlotte
3. dill, mint, basil, cilantro in a small bunch.

Cooking:

1. With my cherry plum and apples, we cut the apples into slices and put everything in a saucepan, pour a glass of water. Heat over low heat to a boil. Boil for about ten minutes.
2. Cool and wipe through a sieve.
3. Put the fruit puree in a saucepan and bring to a boil.
4. We add the greens chopped in the food processor with garlic and pepper, salt, sugar and boil for ten minutes.
5. We fill in sterile and dry cans, roll up and put it in the cellar.

  This classic Tkemali recipe for meat is delicious from a Georgian cook

There are a lot of restaurants with oriental cuisine, namely with Georgian, but unfortunately not every restaurant can boast real dishes prepared in Georgian.

In this video, we will consider the traditional recipe of the original sauce, without unnecessary words and additives - look, cook and enjoy the exquisite taste:

  How to make tkemali sauce at home for the winter: secrets and tips

There are no special secrets, except for one - the most delicious tkemali is obtained from yellow cherry plum, it has an indescribable taste and aroma!

And the advice is also one - when cooking, constantly stir the sauce, otherwise it may burn!

Try to make such an incredibly delicious and varied taste sauce! You will see how familiar and daily cooked dishes will play with you. And households, guests and acquaintances will not just be delighted - they will inspire you for new culinary masterpieces.

Various flavorings, including sauces, allow to add new flavoring shades to familiar dishes. Of course, you can buy them in the store, but it is much more practical to cook them yourself. For example, a healthy and versatile plum sauce.

Features

Plum-based sauce is a spicy addition to meat dishes, vegetables. Sauce from plums (sour, green) is a great opportunity to “attach” a crop that is not suitable for fresh consumption or for cooking jam, jam.

To prepare some types of sauce, it is recommended to take acidic fruits, while for others - only ripe. In any case, you should not use overripe and begin to rot plums. This will spoil the taste of the sauce, give it a raw, moldy smell.

Despite the variety of recipes, all of them involve cleansing the flesh of the bone. To do this, drain the circumference into two halves, after which the bone is easily removed.

You can chop the fruit with a blender, but it is much better to grind the boiled plum mixture through a colander first. This will get rid of the skin, which with simple grinding will still be felt in the finished dish. After the composition is passed through a colander, it can be beaten with a blender. So it will be possible to ensure maximum uniformity of the sauce, as well as its airiness.

The classic recipe involves boiling plums and mashed them. Real creativity begins with the choice of spices and additional ingredients that allow you to get more spicy or, conversely, tender sauces. Adding soy sauce and ginger allows you to get a Chinese sauce or an analogue of Hoisin sauce. Using cilantro and oriental spices turns the sauce into a work of culinary art of Georgian cuisine.

When cooking, sauces can burn and spit. It is better to cook them in cast-iron thick-walled dishes, a cauldron, and also periodically mix. Better with a wooden spoon or spatula. The piquancy of the dish is largely provided by spices. Professional chefs do not recommend using ready-made mixes, but grind the spices immediately before adding them to the dish. This will maximize their flavor.

Too thick sauce can be saved by adding water and thoroughly whipping the mixture with a blender. However, it is better to use a decoction in which plums were cooked to obtain mashed potatoes. After cooking, it is recommended to pour a small amount of plum water just for such cases.

Excessively thin sauce can be “compacted” by adding finely chopped greens or nuts. If long-term storage of the dish is not expected, you can also add a little flour or starch, which are poured into the plum mixture that is mixed on fire. After adding these components, it is necessary to puree the composition again.

If long-term storage of the sauce is expected, then it is necessary to roll it in sterilized cans and provide suitable storage conditions. Until the jars with the sauce have cooled, they are wrapped and left in the room. After cooling, they lower it into the cellar or put it in the refrigerator.

How to cook?

For this dish, you can use slightly unripe fruits of the Vengerka variety or cherry plum. Plum goes well with vegetables - tomatoes, carrots, as well as sweet and sour apples, walnuts. In any case, slightly sour plum fruits give the finished sauce a piquant taste.

Classical

Tkemali can be attributed to this group of plum sauces. It is a traditional Georgian or Abkhazian sauce, which is prepared from unripened plums with the same name of the variety (tkemali, more commonly known as cherry plum). It is often served with meat, barbecue, barbecue.

The list of products for tkemali is as follows:

• 4 kg drain;
• 2 teaspoons ground coriander;
• head of garlic;
• 200 g mint;
• 2-2.5 teaspoons of sugar;
• Salt to taste (about 1 teaspoon will be enough);
• 450 ml of pure water.

The plum should be washed, put off unsuitable for use, and then put in a pan, add water and bring to a boil over high heat. Then the fire is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, skins and bones will become easily separated from the pulp. Once this has happened, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, it is rubbed through a colander. All the flesh turns into a smoothie with a uniform consistency. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce simmers for another 7-10 minutes over moderate heat. Focusing on your own taste preferences, you can add pepper or a mixture of peppers to it.

To store tkemali, it is necessary to sterilize the cans, pour the sauce in them and roll up metal lids.

As already mentioned, tkemali love and know how to cook both Georgians and Abkhazians. However, Abkhazian sauce is usually prepared from cherry plum, and Georgian sauce is made from Hungarian or similar varieties. Tkemali is also made from green plum, adding thorns to it. Classical include chutney sauce, which is an Indian sauce with spices and fruits. Ideal for duck, lamb, pork and vegetable side dishes.

Plum Chutney:

• 0.5 kg drain;
• 100 g pineapple;
• 50 ml of pineapple juice;
• 2 tablespoons of honey;
• star anise star;
• 20 g of freshly chopped ginger;
• cinnamon stick;
• 1 tablespoon of balsamic vinegar;
• 1 tablespoon of brandy.

For this recipe, it is convenient to use canned pineapple, taking pieces of fruit and juice from there.

Wash the plum, remove the seeds from it, cut into halves or quarters. Put the fruits in a saucepan, sprinkle with spices, add honey, alcohol, juice and pineapple slices. Leave on for 30-60 minutes, so that the fruits are saturated with spices and give juice. After the above, add water and bring to a boil. From the moment of boiling, reduce the heat and simmer for another half an hour.

Catch the star anise and cinnamon mixture and punch it with a blender. Put it out for 10 minutes, at the very end you need to make balsamic vinegar. The dish can be served at the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to the chutney, and ginger, cloves, mustard from spices. A feature of this sauce is the sweet and sour taste, which must be taken into account when choosing the ingredients.

For winter

Many of these recipes are suitable for use immediately after cooking, and for rolling up for the winter. When you make a dish for the future, it is better to take small cans - 0.5-0.7 liters.

Spicy sauce:

• 2.5 kg of "Hungarian";
• 2-3 chili pods;
• 2 bell peppers;
• 250 ml of water;
• 2 tablespoons of sugar;
• 1 tablespoon of salt and seasoning "Provencal herbs."

Berries are picked, washed and separated from the seeds. After they need to be transferred to thick-walled dishes, pour water and put on a slow fire. Strain for 10-15 minutes until soft. Peppers should be washed, chopped, remove seeds and chopped, put to plums. After this, beat the mixture with a blender, and then additionally rub through a sieve. This will help to achieve a smooth and uniform composition.

The next step is to add salt, sugar and spices, after which the dish is boiled for another half hour. Banks need to be sterilized, put the slightly cooled sauce in them and close the lids.

Sauce from plums with apples is unsweetened, but quite saturated. For him should prepare:

• 1.2 kg of plums and apples;
• 2 kg of tomatoes;
• 220 g of sugar;
• 50 ml of table vinegar 9%;
• 3 onions;
• 1 teaspoon black pepper;
• a pinch of red ground pepper;
• 1 tablespoon of salt;
• half a teaspoon of cinnamon.

Fruits, vegetables and berries need to be washed. Remove the cores from apples, stalks from tomatoes, seeds from plums, peel bulbs. Cut everything into pieces and scroll through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, boil for 2 hours. After the specified time, it is necessary to break through the mixture with a blender, salt and put spices, put on fire for another 45 minutes.

Prepare jars and lids at this time. Before turning off the sauce, introduce vinegar, mix everything thoroughly and immediately pour it into jars.

To meat

Chinese plum sauce:

• 1.2 kg drain;
• 100 g of sugar;
• 40 g chopped ginger root;
• 2-3 cloves of garlic;
• 120 ml rice vinegar;
• 2 stars star anise;
• 2 star cloves;
• cinnamon stick;
• 1-1.5 teaspoons ground coriander.

The preparation of "Hungarian" or another variety in this recipe comes down to washing under water, removing seeds and peels. The latter can be removed by scalding the fruits with boiling water and leaving in this water for 10-15 minutes.

However, for most housewives, grinding the pre-cooked (within 5-10 minutes) plums through a sieve or colander is simpler. With this method, both bones and skins are simultaneously separated from the pulp.

After this, the fruits should be put in a thick-walled pan and immediately add all the ingredients (chop the garlic, peel the ginger root and also chop) and put it on moderate heat for half an hour or until the plums turn into mashed potatoes. After that, you should remove from the composition of spices - star anise, cloves, cinnamon stick, and then beat the sauce with a blender until smooth. Chinese sauce can also be served immediately with meat or stored for winter.

Simple meat sauce:

• 1 kg drain;
• 2-3 tablespoons of sugar (better than brown);
• 10 g suneli hops;
• 2 cloves of garlic;
• 30 ml of water;
• salt, pepper to taste.

Berries must be washed, remove seeds from them, and then mashed using a blender. Salt, add spices, chopped garlic, mix everything and put on fire. It is necessary to boil until the mass becomes homogeneous and its shade becomes brownish. This dish is not intended for long-term storage, you need to eat it no later than 3-5 days.

The unusual taste of plum sauce is harmoniously combined with any meat. It is recommended to make the sauce hot by adding pepper. However, you can do without it or adjust its content at your discretion. One of the simplest recipes involves the use of the following products:

• 1.5 kg drain;
• 2-3 cloves of garlic;
• 2 tablespoons of sugar;
• salt to taste (usually 1 teaspoon);
• 1 teaspoon of “Suneli hops” and coriander;
• 1 chili pepper
• 70 ml of water.

Go through the berries, removing damaged and rotten. Even a small amount of rot can spoil the taste of the whole sauce. Then they are washed under water, the bones are removed from them. It is more convenient to cut the fruit in half.

The berries thus prepared are stacked in a container having a thick bottom and walls, poured with water and brought to a boil over moderate heat. After the appearance of bubbles on the surface of the mixture, leave minimal heat, cover it with a lid and simmer for another half hour, periodically mixing.

While plums are being prepared, it is necessary to wash and peel, and then finely chop the pepper and squeeze the garlic. Ready plums must be mashed by grating through a colander or breaking through with a submersible blender.

The resulting puree should be boiled again for half an hour, stirring regularly. After the indicated time, the remaining ingredients are added to the mixture. The resulting composition is boiled for another 20 minutes without a lid over low heat, then re-mashed and stewed for another 10 minutes.

This sauce can be served immediately to the table (slightly cooled) or canned for the winter. It goes well with both fatty pork and diet chicken, turkey. You can add greens (bunches of parsley, cilantro) or walnuts to it. For spicy acidity, it is permissible to introduce lemon juice (1-2 tablespoons) 2-3 minutes before ready.

Combination with other vegetables and fruits

For those who are fond of cooking, plum sauce is an opportunity to come up with many new dishes, because you can add a wide variety of fruits and vegetables to it, changing the shade of the finished dish. The combination of plums and tomato is familiar, then the sauce turns out to be more liquid, and if you add garlic and pepper, it will remind adjika to taste.

The sauce with apples is more dense, sweet and sour. It is better to use later, sour varieties of apples.

If you add a lot of greens into the sauce (first of all, parsley and cilantro) and season it all with spices (hops-suneli, a mixture of peppers), you get a dish with pronounced oriental notes. This sauce is indispensable for barbecue, dishes at the stake.

The use of soy sauce, cinnamon, star anise, ginger will make oriental sauce more refined.

Add sourness to the sauce, which so harmoniously sets off the taste of fried pork or beef, adding cherry or cranberry.

Suitable dishes

The sauce can be served as an independent snack, as well as to meat dishes, side dishes. It is recommended to put it on pieces of bread or bread, supplementing with a sprig of greens, sesame seeds.

All Georgian meat dishes are in good harmony with this sauce - barbecue, chakhokhbili, chakapuli, as well as appetizers like shawarma. Vegetable side dishes cooked on a fire or grill also acquire a more interesting taste when adding sauce from plums. However, even with everyday food, such as boiled potatoes, rice, pasta, slightly spicy plum sauce, it combines very harmoniously.

It is not recommended to combine such sauces with dishes that have their own delicate and diverse taste.  In this regard, it is quite controversial to submit a multifaceted textile to red fish. The latter more “asks” for more tender and less colorful creamy sauces. But it’s rather simple and fresh to taste the pollock, telapia plum sauce “will revive”. Plum-vegetable sauce like tkemali can be added to soups instead of or in half with tomato paste, and also used to stew meatballs. It goes well with dolma.

The following ingredients must be prepared for this recipe:

• 0.5 kg of beef pulp;
• 1 head of red or purple onions;
• 150 ml of soy sauce;
• 10 mg of honey;
• 2.5-3 tablespoons of plum sauce prepared according to one of the above recipes;
• to taste salt and black pepper;
• oil for lubricating the pan.

Rinse the beef, remove the films and cut into 1 cm thick plates. You can use steaks or pieces of meat. The resulting pieces should be placed in a suitable baking dish and pour the marinade. The latter is prepared by mixing plum and soy sauce, honey and salt with pepper.

Marinate meat should be 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will turn out. You can leave the meat in the marinade overnight.

As a side dish, it is better to choose light dishes that do not have a pronounced taste - rice, stewed or grilled vegetables, boiled potatoes.

Spicy chicken with plums

Piquant plum sauce is in harmony with chicken, making the dried chicken itself juicy and flavorful. Whole fruits, which are also present in the dish, will emphasize the amazing taste of whole baked chicken with spices.   The list of ingredients for cooking looks like this:

• 1 medium-sized chicken (although according to this recipe it is possible to cook its individual parts - breast, drumsticks);
• 4-5 tablespoons of plum sauce;
• 400 g of fresh plums;
• 2-4 cloves of garlic;
• 1, 5 teaspoons ground coriander;
• to taste salt and black pepper.

Rinse and pat the carcass with a paper towel. Then grate with a mixture of salt and coriander, put garlic inside, previously peeled and squeezed through a press.

From inside and outside, grate the bird with sauce and leave it to marinate in this form for a couple of hours.

Now you can start preparing the sinks. They must be washed, remove the bones, cut into 2 halves.

Chicken should be transferred to a baking sheet or in a special form, plums should be placed here, covered with foil and baked for 50-60 minutes at a temperature of 200 degrees. It is recommended to remove the foil 10-15 minutes before the readiness, so that the chicken acquires a delicious crust, is browned.

Serve the chicken on a platter, sprinkled with herbs and spread baked plums on the sides. It would be nice to put plum sauce on the table separately.

In the next video, you will find a recipe for a delicious tkemali sauce.