Tkemali plum sauce - a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well, now we are not in distress with plums, so we can quite afford to cook several jars. Moreover, our skilled housewives have adapted to replace plums with apples or red currants, unripe gooseberries.

Recipes:

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

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

I explain for those who know little about plums - tkemali, this is cherry plum, as it is called in Georgia, and its clever name is spreading plum. Prunes are just dried plums and nothing else ... and that small dark blue plum that our housewives call prunes in the markets is homemade plum, just small varieties, grows like wild in many southern regions.

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

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

We sterilize the cans in advance, wash them thoroughly with baking soda, rinse them under running water and in the oven, fry them 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 recipe for the winter step by step

If anyone can find a mint called "ombalo", then, of course, put it. And those who do not have an "ombalo" - do not be upset! We put the usual peppercorn and it will taste the same, maybe it will be distinguished by some gourmet, but gourmets are rarely at our tables!

What you need for a savory sauce:

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

How to make plum tkemali sauce at home:

1. Rinse the plums well and place in a saucepan. Add half a glass of water and boil over medium heat for about fifteen minutes. Cool down.
2. Rub on a sieve to remove seeds.
3. Put the resulting puree back in the saucepan and put on a slow heat.
4. After boiling, add sugar, salt and dry spices.
5. Wash the chili, dry it on a towel and remove the seeds from the stem.
6. Wash herbs and garlic, peel and chop together with chili in a food processor.
7. We spread the green mass in a slowly boiling 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 upside down, store in a cellar.

Bon appetit in 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 do not need to stand over it and stir, there is time to sit in social networks, as soon as she is ready she will call herself! Let's make it from unripe prunes, the bones are taken out of it into the lungs, and there will be sourness. And instead of mint, add a few branches of purple basil, it will also turn out great.

And we will have a recipe for very busy housewives who have absolutely no time, but want to pamper their household.

• small blue plum, bones are perfectly removed from it without cooking, two kilos;
• salt half a table. lies .;
• sugar one table. lies .;
• dill, cilantro and parsley in a small bunch;
• ground coriander and black pepper, half teaspoon each lies .;
• head of garlic.

Preparation:

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

Fast and easy, delicious!

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

I will warn you right away - salt is not needed, it is in good adjika and so on in abundance, but it is worth trying the finished dish to taste, if you need to salt it!

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

Recipe:

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

Quick and very simple, the taste is great, with the meat fried over charcoal, it 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 blue plum recipe at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the bones are removed easily and freely. They are also called Hungarian. The sauce will turn out to be spicy, for an amateur.

• plums small dark blue two kilos;
• head of garlic;
• hot chili pod;
• dried ground coriander tsp;
• dried ground basil two tsp;
• sugar three tbsp. l .;
• salt st. l .;
• acetic acid, h. l;
• cilantro if desired.

Preparation:

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

Very easy to prepare sauce. Bon Appetit!

Bulgarian pepper will add zest and unique taste to the sauce. We will cook from Hungarian, but whoever has yellow cherry plum may well use this recipe!

Ingredients:

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

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 until puree.
3. Put the mashed potatoes in a saucepan and over low heat.
4. After boiling, add sugar, salt, spices and boil for 20-30 minutes.
5. We lay out on dry sterile jars and roll up.
6. Cool upside down and store in the cellar.

A very spicy and peculiar to the taste sauce, perfect with fish!

Georgian tkemali sauce from yellow plum (cherry plum) - a classic recipe for the winter

Classics, they are classics and that says it all! Simple and unpretentious.

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

Preparation:

1. We clean and wash fruits and vegetables, remove seeds from pepper, and seeds from plums.
2. Grind in a meat grinder or food processor, put in a saucepan and put on a slow heat.
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 it in the cellar.

Traditional recipe, delicious and classic taste, 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 - two and a half kilograms;
• two or three cloves of garlic;
• salt (no slide) - one table. spoon;
• a good bunch of fresh cilantro, or if there is dry, then a couple of spoons;
• ombalo (mint) - 1 table. l .;
• ground coriander and coriander beans - half tbsp. l .;
• utskho suneli - one tsp;
• ground black pepper;
• a mixture of peppers to taste.

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

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

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

Preparation:

1. We wash the cherry plum and apples, cut the apples into slices and everything into a saucepan, pour a glass of water. Heat over low heat until boiling. We boil for about ten minutes.
2. Cool and rub through a sieve.
3. Put the fruit puree in a saucepan and bring to a boil.
4. Add herbs chopped in a food processor with garlic and pepper, salt, sugar and boil for ten minutes.
5. We fill it in sterile and dry jars, roll it up and put it in the cellar.

A real classic Tkemali recipe for meat, delicious from a Georgian chef

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

This video will consider the traditional recipe for the original sauce, without further ado - watch, cook and enjoy the exquisite taste:

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

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

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

Be sure to try to make such an incredibly tasty and varied taste of the sauce! You will see how familiar and daily prepared dishes will play with you. And households, guests and acquaintances will not only be delighted - they will inspire you to new culinary masterpieces.

Sauces have a special place in modern cooking. They come in a variety of flavors and colors. Tomato, mushroom, spicy and sweet. Plum sauce is especially popular among lovers of such food additives. It goes well with all foods, and its cooking options are known for their variety and complexity. For those who want to try making the sauce with their own hands, be sure to use the following recipes.

Popular plum sauces

Plum sauce recipes have come to modern cooking from countries where plums grow. These are the Caucasus, China and Japan. You can also make a delicious summer fruit seasoning for the winter at home. It goes well with meat or any other dish, and its taste will complement the treat with pleasant notes of freshness.

Since plum is combined with almost all spices, vegetables and other seasonings, there are many options for preparing your favorite delicacy for the winter. The most common sauces from this fruit are:

• Tkemali;
• Chinese plum sauce;
• tomato and plum;
• for meat.

The color of the sauce directly depends on the color of the selected fruit. There are different recipes for harvesting for the winter according to the ingredients that make up them, and according to the method of preparation.

Tkemali recipe without cooking

The famous Caucasian plum sauce Tkemali is prepared without boiling, therefore it retains its beneficial properties for a long time. To prepare this seasoning you will need:

• dark variety of plums;
• bell pepper;
• hot peppers;
• garlic;
• cilantro;
• sugar;
• salt;
• vinegar.

Before cooking, the food is washed and, if necessary, cleaned. One kilogram of Hungarian plums is thoroughly washed and seeds are removed from the fruit. Then the crop is ground in a meat grinder or other kitchen equipment. When grinding plums, 3 heads of peeled garlic, 1 kilogram of bell peppers and 5 pieces of hot pepper are added, from which the seeds were previously removed.

Next, cilantro greens are finely chopped (2 bunches per 1 kg of plums) and laid out to the finished puree. The ingredients are mixed, 2 tablespoons of salt, 100 grams of sugar and 2 tablespoons of vinegar are put in them. The workpiece is left to stand for 15 minutes. During this time, it is recommended to sterilize the prepared glass containers and lids.

Experts advise taking small jars for storing homemade Tkemali to make the product easier to use.

When the plum puree is infused, it is poured into prepared containers, covered with lids and stored in the refrigerator. You can remove the first sample from the workpiece after 2 weeks.

Boiled Georgian sauce

There is a recipe for cooking and boiled Tkemali. For this you will need:

• plums;
• garlic;
• mint;
• coriander;
• salt;
• sugar;
• water.

In the classic Georgian sauce, only cherry plum is used, but the seasoning is delicious from any kind of plum. To make the fruits soft, they are placed in a 5-liter saucepan and brought to a boil, after which the heat is reduced and boiled for 120 minutes.

You need 4.5 kilograms of fruit to turn into mashed potatoes. Then they are turned off and put to cool. The skin and bones are removed, and the resulting mass is rubbed through a sieve.

While the puree is infused, the remaining ingredients are prepared for it. Five cloves of garlic are peeled and minced or minced in any other way.

1 bunch of fresh mint is washed and cut. The coriander is crushed.

The resulting puree is again put on the fire and the remaining ingredients are added to it - garlic, mint, 1.5 teaspoons of coriander, 1 teaspoon of salt and 2.5 teaspoons of sugar. The mass is brought to a boil and simmered over low heat for another 5 minutes.

Ready hot sauce is laid out in sterilized jars and rolled up with lids. The workpiece is wrapped up and remains in this state until it cools completely. When the containers are cold, you can move them to a permanent storage location.

Chinese seasoning

Add oriental exoticism to dishes and Chinese plum sauce. Recently, the seasoning has been popular with domestic Chinese food lovers. At home, preparing a blank for the winter is also not difficult. For this you will need:

• plums;
• ginger root;
• garlic;
• star anise;
• cinnamon;
• Carnation;
• coriander (seeds);
• sugar;
• rice vinegar.

One kilogram of the selected variety of plums is washed, peeled and pitted and turned into puree in any convenient way. 40 grams of garlic and the same amount of ginger are peeled and washed, after which they are also crushed to a puree state.

Next, the plum gruel is placed in a saucepan, the rest of the ingredients are added to it. Thrown into a container with mashed potatoes, 2 star anise stars, 1 cinnamon stick, 4 cloves buds, 1.5 teaspoons of coriander, 100 grams of sugar and 120 milliliters of rice vinegar are mixed and the workpiece is brought to a boil.

All solids are removed from the sauce and the hot mixture is poured into sterile jars. The filled containers are rolled up with lids and wrapped up. After the blanks have cooled, they are removed to a permanent storage location.

Tomato and plum treat

Quite an easy way to prepare and tomato-plum sauce. According to the recipe, the hostess will need:

• plums;
• garlic;
• bitter pepper;
• tomato paste;
• sugar;
• salt.

Two kilograms of plums are washed and seeds are removed from the fruit. Peel and chop 150 grams of garlic. Pits are removed from 3 pieces of hot pepper, vegetables are washed and passed through a meat grinder.

All ingredientsput in a saucepan and brought to a boil. Then 200 grams of sugar, 2 tablespoons of salt and 3 tablespoons of tomato paste are added to the boiling puree. Cooking continues over low heat for another 20 minutes. The hot sauce is poured into sterilized jars and rolled up. The containers with the workpiece are turned over and wrapped up. After cooling, they are moved to a permanent storage location.

Preparation for meat

Plum sauce for meat is also quite interesting in taste. It includes:

• plums;
• tomatoes;
• garlic;
• white onions;
• ground red pepper;
• Carnation;
• Bay leaf;
• salt;
• sugar;
• Apple vinegar.

Well washed 1 kilogram of tomatoes and 500 grams of pitted plums are placed in a saucepan and poured with 100 milliliters of water. Then they are covered with a lid and boiled for several minutes. Next, the boiled blanks are ground through a sieve in mashed potatoes.

One peeled and finely chopped onion is placed in fruit puree and the resulting mass is boiled for 2 hours. Half an hour before the end of cooking, add the remaining ingredients to the sauce. The boiling mass should contain 2 heads of chopped garlic, 150 grams of sugar, 1.5-2 tablespoons of salt, ½ teaspoon of red hot pepper and cloves, 2 bay leaves and 1.5 tablespoons of apple cider vinegar.

When cooking is over, the bay leaf is removed from the mashed potatoes. Then the slurry is finally crushed and brought to a boil again. At the end of cooking, hot plum sauce for meat is poured into sterilized containers and rolled up. It is recommended to store the seasoning in a cool place.

By preparing sauces for the winter on her own, the hostess not only saves the budget, but also provides the family with healthy products. Despite the fact that it is easier to buy them in the store, homemade ones are always healthier and tastier.

Wash the plums, remove the seeds and cut them finely enough. Transfer the chopped plums to a deep-bottomed saucepan or saucepan.

Boil the plums over low heat after boiling for 20-25 minutes, removing the foam formed during boiling. My plums were juicy enough and gave a lot of juice. But if necessary, you can also add half a glass of water.

Wash the greens and grind them. We also need garlic and a few rings of red hot pepper.

Chop the garlic and pepper.

After 20-25 minutes after boiling, add herbs, garlic and pepper to the plums.

Season the plum sauce with a teaspoon of "Khmeli-suneli".

As for salt and sugar, it all depends on how sour your plums are. Mine turned out to be very sour, and it's even scary to say how much sugar it took me! I needed 4 teaspoons of salt for this amount of plums. I recommend adding a little salt and sugar and trying each time until the taste of the sauce suits you.

To prepare plum sauce for the winter, we sterilize the jars or bottles and lids for them in advance. Pour the prepared sauce hot in a container and seal it.

Bon Appetit!

Culinary experts from many countries in various parts of the world have long paid attention to these juicy and tender fruits. And the sauce for meat is present in several national cuisines at once. This is the name, for example, of one of the most common Chinese spices, quite often used for the preparation of national dishes. And the Georgian recipe for plum sauce for meat - tkemali - is probably common throughout the post-Soviet territory. Thus, juicy fruits are used almost everywhere they grow, adding their own national flavor to the dish. But the basis remains unchanged: various seasonings, spices, sometimes other vegetables and fruits. Each recipe for plum sauce for meat has its own original and unique taste, proven for centuries. Let's start with the well-known tkemali - the legendary food

Plum Recipe from Sunny Georgia

A special variety of plums, widespread in Georgia, gives it an amazing taste. Already in the middle of spring, the first fruits of the spreading plum (cherry plum) appear here. These fruits are not yet fully ripe and are used to make tkemali. It is served with many, mainly meat dishes. It is prepared throughout the summer, and friends, neighbors, relatives are invited to feasts according to the existing tradition: Georgia is a very hospitable country. In different parts of the country, the recipe for plum sauce for meat may vary, but the Georgian flavor always remains.

What you need to make tkemali

Preparation

Tkemali - plum sauce for meat. The recipe for its preparation is not so complicated. The main thing (if you have all the necessary ingredients) is to follow the sequence of actions, temperature conditions and cooking time.

1. Sour plums (we take a whole bucket - 10 kg, so that it is enough for preservation, otherwise the sauce turns out to be so tasty that it is eaten very quickly) must be thoroughly washed and sorted out. Then we cook it in a large container for about 40 minutes, pouring it with water so that it covers the product.
2. Then we wipe the plum through a coarse sieve, at the same time pulling out the seeds and removing the peel. It turns out a gruel with a green puree consistency. We continue to cook the puree over low heat.
3. When a sour cream consistency is reached, we introduce seasonings in a fairly large amount, pre-pounded and chopped, crushed or finely chopped garlic, red bitter pepper. Here you yourself vary the amount: you like it more sharply - more pepper and garlic, if not, then we give preference to herbs and spices (based on approximately a bunch of herbs and a head of garlic for each kilogram of the main product - plums). Be sure to add a small teaspoon of marshmint. It will add extra piquancy to the dish.
4. We knead everything thoroughly in a bowl and turn it off almost immediately, since many spices do not like long-term heat treatment. Ours is ready. Let it brew a little and you can serve it to the table.
5. If you intend to prepare it for future use, then you can use half-liter glass jars. Arrange the sauce and sterilize it for some time right in the jars. Then roll up.

A few secrets from experienced chefs

sauce for meat. Recipe with photo

Among the Chinese, this seasoning is also quite in demand and is often used along with some dishes. Chinese plum sauce for meat (recipe with photo - below) is prepared no less simply than Georgian. It's all about the ingredients, which differ quite significantly. Another fundamental difference is the use of vinegar. It tastes sweet and sour, pungent and spicy.

Ingredients

Preparation

Usually stewed plum sauce for meat (Chinese recipe) is made from plums, which have been pitted and peeled. To cope with this will help scalding the fruit with boiling water.

Usually plum sauce is called "Tkemali"; it is prepared in Georgia, Bulgaria, and the Caucasus. Plums for a classic sauce should be sour. Vinegar is not added to Tkemali sauce, as sour plums are used.

Traditional Tkemali is made from plums, which have the name of this sauce. Plum variety "tkemali", which do not grow in our area. Therefore, I will prepare the sauce from the usual round, our local plums.

But this is about Tkemali, but plum sauce for meat for the winter can be made from any kind of plum. Even thorns and cherry plums will do. I bought sweet and sour blue plums.

How to make plum sauce for meat for the winter

The plum sauce turned out to be spicy, aromatic, spicy, sweet and sour, and fruity. Lovers of sweet and sour fruit sauces will love this sauce. I must say right away that the color of the sauce depends on the plums from which it is prepared.

This sauce was highly appreciated by my husband, as he is very fond of plums. He liked the sauce very much. And I'm ashamed to admit, but I've never tasted plum sauce before. Nevertheless, I was pleased with the result.

The main ingredient in the sauce is plums. But plums can be successfully replaced with thorns or cherry plums. Plum puree is combined with spices, herbs, garlic, salted, sugar is added and boiled down to the consistency of thick sour cream.

Fresh herbs are added to the traditional "Tkemali": cilantro, parsley and marsh mint. But we usually add greens to such sauces just before serving.

This makes the sauce tastier and more aromatic. This has already been proven, since we add fresh cilantro and mint to fresh cilantro and mint before serving, this is an unusually tasty and aromatic sauce. If you haven't tried it, I recommend it.

Plum sauce for meat. Recipe with photo

Ingredients for the sauce:

• 1 kg. drain
• 50 ml. vegetable oil
• 3-4 cloves of garlic
• 6 tbsp. tablespoons of sugar
• 1 tsp salt
• 1 teaspoon ground coriander
• 0.5 teaspoon ground black pepper
• 1 teaspoon of spices (basil, cilantro, marjoram, dry dill, parsley, mint)
• 1/2 pod hot pepper (optional, I didn't add)

I will say right away that the recipe is quite simple, the sauce is also prepared quickly. I cook plums from a kilogram because I decided to try it. I also want to cook many different recipes for sauces and ketchups this year, but there is not much space for storing products, so I will cook a little at a time.

I want to note that we need to make mashed potatoes from plums, you can make mashed potatoes in various ways.

I have the most common plums, I didn’t take the "eel" and took the usual round plums. Wash plums, remove pits and tails.

When buying plums, pay attention to their appearance, make sure that the stone is well behind the pulp. Some sellers even give plums to taste, so you can also appreciate the taste of plums.

I bought sweet and sour plums, just these are suitable for sweet and sour plum sauce for meat. But back to making mashed potatoes.

1 way is to wash the plums, pour into a saucepan, add a little water to the bottom and boil until the plums become soft. Then rub the plums through a strainer, so the skin and bones will be in the strainer.

2 way is to blanch the plums. Pour boiling water over the plums, then peel them off and remove the seeds. Grind the pulp using a blender.

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

4 way suitable for those who have small volumes and large plums. The plums must be washed, pitted and the halves of the plums must be grated so that the peel remains in your hands. For uniformity, you can grind the puree in a blender. This is exactly what I did.

It turned out to be a thick and homogeneous puree. Now let's prepare the rest of the ingredients. We need sugar, salt, oil, garlic, and spices. From the spices, I took coriander, ground black pepper.

Chop the garlic through a press. At this stage, you can add hot red peppers to the sauce. Wash the pepper, cut in half and remove the seeds.

But I do not deliberately add, as the sauces that we prepare are loved by children. They like a lot of sauces. We have already prepared a lot of tomato sauces, ketchup, chili peppers nowhere. One of the latest recipes is this.

We also add vegetable oil. Take refined vegetable oil. I add oil 50 grams.

Boil the sauce in a heavy-bottomed saucepan. We put the sauce on the fire, from the moment of boiling, reduce the heat to a minimum and simmer the plum puree over low heat. Cooking plum sauce for meat in time lasts 1 hour.

During the cooking process, be sure to stir the plum sauce with a wooden spoon so that it does not burn. The sauce is boiled down and a thick, homogeneous puree is formed.

When making the plum sauce, be sure to taste it and add more sugar and salt if necessary. The spices can also be adjusted to your liking.

The prepared sauce is poured into sterile jars and closed with sterile lids. From the indicated amount of ingredients, we got 500 ml. plum sauce. This is what the plum sauce for meat looks like. The sauce turns out to be quite thick, and after cooling it becomes even thicker.

If you want to make plum sauce for the winter, you will have to increase the amount of ingredients.

I'll add the fresh herbs to the sauce just before serving. Fresh parsley, cilantro and mint are usually added.

The plum sauce turned out to be sweet and sour, spicy, piquant, but at the same time you can feel the taste of plums, this sauce will go well with dishes from meat, fish, poultry, potatoes, and kharcho soup. Especially serving such a sauce will be relevant to pork, lamb, beef kebabs.

Serve the sauce cold. In addition to meat, the sauce can be served with fish. Due to the presence of pectins and tannins in the sauce, meat and fish dishes are better absorbed.

The color of the sauce, again, depends on the type of plum. From red plums, the sauce will turn out to be red, from yellow ones - yellow. So when choosing plums, be guided by the variety of plums.

Well, we continue to delight you with new, tasty and proven recipes.

Cook with love!