Plum tkemali sauce - 9 classic recipes for the winter with step by step photos

The classic tkemali sauce, which is made from red, blue or yellow plums, has Georgian roots, but has gained great popularity in Slavic cuisine as well. The traditional recipe has undergone changes, and now tkemali is prepared with the addition of vegetables and fruits, a variety of spices and herbs. The sauce is suitable for meat and fish dishes, its ingredients are simple and affordable, and housewives often prepare tkemali for the winter.

The classic recipe for tkemali plum sauce for the winter

For classic tkemali, unripe plums of any kind are more suitable. It is important not to overexpose the sauce on the stove, otherwise its taste will deteriorate, and the benefits of the vitamin composition will decrease.

Cooking time: 40 minutes.

Quantity: 2.5 l.

• 
  Select plums for the sauce, wash them and place them in a large saucepan so that it is convenient to boil the plums in water.
• 
  Cover the plums with water, place the saucepan on the stove and let the water boil. The fruits should be cooked over medium heat for 7-8 minutes.
• 
  Put the herbs, garlic and hot peppers prepared for cooking in a blender.
• 
  Turn the contents of a blender bowl into a green gruel.
• 
  After boiling the plums, put in a colander and, when the water comes off, grind the fruits with a spoon or spatula. In this case, the bones and skin should be separated from the pulp.
• 
  Put the resulting puree from the plums in a saucepan and, after boiling, cook for 15 minutes. If the sauce is not prepared for winter preparation, then you need to cook it literally for three minutes at this stage.
• 
  Pour in the spices specified in the recipe.
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  After the spices, add a green paste of herbs, garlic and hot pepper. Mix the contents of the pan well and cook again for three minutes under the lid.
• 
  Remove the sauce from the stove, stir it again and begin to put it in the jars prepared for seaming. Seal the container hermetically and store. The sauce feels good in a cool place, and after opening the can - in the refrigerator.

Bon Appetit!

Georgian tkemali sauce for the winter

This recipe uses mint. The original tkemali recipe contains ombalo mint, but can be replaced with regular peppermint.

Ingredients:

• Cherry plums or other plums - 3 kg.
• Mint - 70 g.
• Allspice - 10 g.
• Hot pepper - 3 pods.
• Garlic - 3 heads.
• Cilantro - 70 g.
• Salt - 2 tbsp. l.
• Sugar - 0.5 tbsp.

Cooking process:

1. First of all, plums must be separated from the seeds. You can do this with fresh fruits or remove the seeds during the cooking process. In any case, the plums should be boiled with a glass of water. After boiling, keep on fire for a minute, then cool and turn the plums into mashed potatoes. The water in which they were cooked can be added to the puree if the plums are fleshy. Otherwise, you do not need to add it.
2. Pour sugar and salt into plum puree, put on fire, stir. Cook for 10 minutes.
3. Squeeze the garlic through a press or finely chop and combine with the plums.
4. Grind fresh mint, cilantro and peeled hot peppers in a food processor.Put all this in a saucepan with plums.
5. Add allspice, stir the contents of the pan, put it on the fire again and boil for literally 5 minutes after boiling. This is the last stage of cooking tkemali. You cannot keep it on fire any longer.
6. Pour the sauce into clean jars suitable for long-term storage and close with tight sterile lids. It is better to store it in the refrigerator or cellar. Serve with fish, meat, croutons and bread.

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Delicious yellow plum tkemali

Tkemali from yellow plums turns out to be very tasty - sour - sweet. Its sunny color and spicy flavor will enrich a wide variety of dishes. Tkemali made from yellow plums is especially suitable for kebabs.

Ingredients:

• Yellow plums - 2.5 kg.
• Garlic - 1 head.
• Water - 1 tbsp.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp l.
• Ground chili pepper - 0.5 tsp.
• Cilantro, mint, celery - 70 g each.

Cooking process:

1. Select good quality plums, wash them and separate the seeds. Usually in yellow plums this process is easy.
2. Pour the prepared fruits with 2 glasses of water and put on fire. As soon as the brew boils, reduce the power and keep on the stove for about 20 minutes. Stir the contents of the pot several times. After the end of cooking, cool the plums.
3. Peel the garlic, combine with the plums and pass all together through the garlic. You will get a thick yellow mashed potatoes, the consistency of fatty sour cream.
4. Put plum and garlic mass on the fire, add salt and sugar into it, stir.
5. Chili peppers follow. And then add finely chopped herbs to the sauce. You can grind it in a blender, then the sauce will turn out to be more homogeneous.
6. After adding all the ingredients, boil the sauce for 5 minutes and remove from heat. From this moment on, he is ready.
7. Pour the sauce into jars with sterile inner surfaces and close with clean dry lids. Put in a cool place. Serve tkemali in a saucepan, you can sprinkle the sauce with fresh herbs before serving.

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Step-by-step recipe for making tkemali from blue plums

Unripe fruits of any kind of blue plum are ideal for this sauce. Provencal herbs are recommended as additional spices.

Ingredients:

• Blue plums - 1.5 kg.
• Garlic - 2 heads.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Hot pepper - 2 pods.
• Paprika - 2 tsp
• Provencal herbs - 1 tbsp. l.
• Water - 1 tbsp.

Cooking process:

1. Divide the fruits into halves and remove the seeds. Wash the plums well and pour a glass of water. Cook on low power for about 15 minutes. During this time, the skin will become mobile. It can be removed with a spatula, fork, etc. You can leave the shell. Grind the cooled plums in a blender.
2. Combine the garlic cloves and peeled hot pepper with the puree from the plums and once again pass everything through the knives of the machine.
3. Pour salt and sugar into the mixture, stir and put the sauce to cook. At this stage, 10-15 minutes is enough for him.
4. Add paprika and Provencal herbs to the plum puree. Alternatively to herbs, you can use dry basil, mint, oregano, etc. Stir the ingredients and cook the sauce with them for 5 minutes under the lid.
5. Spread the hot tkemali sauce into clean jars and close hermetically. You can serve this sauce with meat, chicken or oriental flat cakes.

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How to cook tkemali for the winter from plums with tomatoes?

Tomatoes combined with plums give a rich sourness, and garlic and hot spices add piquancy. For cooking, it is better to use cherry tomatoes, but classic varieties are also suitable.

Ingredients:

• Blue or red plums - 700 g.
• Cherry tomatoes or regular tomatoes - 1 kg.
• Sugar - 6 tbsp. l.
• Salt - 1.5 tbsp l.
• Garlic - 1 head.
• Chili pepper - 0.5 tsp
• A mixture of herbs - 0.5 tsp.
• Apple cider vinegar - 2.5 tbsp. l.

Cooking process:

1. Divide the washed plums along the longitudinal groove and remove the seeds. Scroll through a meat grinder or mash in a blender.
2. Cherry tomatoes or regular tomatoes can also be mashed in a convenient way.You can immediately add cloves of garlic to them and pass everything together through a chopper.
3. Combine the fruits with tomatoes and garlic, salt and sugar, mix everything so that at this stage the salt and sugar begin to dissolve. Then put on fire and boil, preventing the mass from burning. Cook for 15-20 minutes under the lid on low power.
4. Pour hot spices and herbs into the sauce and continue cooking for another 10 minutes. Remove the tkemali from the heat and let stand for a while under the lid. Then rub the mass through a sieve so that the consistency becomes perfectly even.
5. Put the sauce on the fire again, wait until it boils, add apple cider vinegar and turn off the stove. Tkemali should turn out to be a rich color, thick, like ketchup.
6. In a prepared container - jars or bottles - pour the sauce from plums and tomatoes and close tightly. When the workpieces have cooled down, send them to storage. Afterwards, serve with meat dishes or add to stews, soups, sauces for pasta.

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A simple and delicious tkemali recipe with the addition of apples

Plums and apples are better for sour varieties. Use spices to your liking, but this duo works best with cinnamon, cloves and ginger.

Ingredients:

• Plums - 3.5 kg.
• Apples - 1.5 kg.
• Sugar - 1 kg.
• Cinnamon - 1 g.
• Cloves - 0.5 g.
• Ginger - 5 g.

Cooking process:

1. From the plums, in which the bones have been removed, boil the puree. To do this, pour the divided fruits into a glass or two of water and cook until the plums are strongly softened.
2. Cook the apples separately in the same way, first peeling them from the peel and core. Each fruit can take about 20 minutes to cook.
3. Then combine the two types of puree and pass them through a blender or rub through a sieve. Add sugar. Do not be intimidated by the large amount of sugar, it is needed for the viscosity of the mass. If you're using fruits that are acidic enough, the sugar won't make the sauce overly sweet. Cook mashed potatoes with sugar for 5-7 minutes after boiling.
4. Pour the ground spices into mashed potatoes, mix them with the fruit mass and keep on the fire for another 5-7 minutes. Taste the brew. It is allowed to add a little apple cider vinegar to the sauce if you find it sweet. Salt tkemali to taste.
5. Pour hot sauce into a container, previously sterilized, screw the lids. You can store it in the refrigerator or cellar, serve it with meat, pasta, or just as a spread on white bread.

Bon Appetit!

Delicious tkemali for the winter with cilantro

The cilantro sauce gives a spicy aroma and light bitterness. For tkemali with cilantro, any kind of plum is suitable, including cherry plum. The sauce is cooked for a short time, so a lot of nutrients are stored in it.

Ingredients:

• Plums of any kind - 1.5 kg.
• Bitter pepper - 1 pod.
• Water - 1 tbsp.
• Sugar - 1 tbsp. l.
• Garlic - ½ head.
• Cilantro - 200 g.
• Dill - 100 g.
• Mint - 100 g.
• Salt - 0.5 tsp.

Cooking process:

1. Boil the plum puree from the pitted plums. To do this, after removing the seeds, pour the plums with a glass of water and cook for 20-30 minutes until very soft. Mash the slightly cooled plums with a blender.
2. Grind the pod of hot pepper into a gruel together with the garlic cloves and add to the puree from the plums.
3. Combine cilantro and dill greens, mint leaves in a blender bowl and make a green gruel out of them. Add it to the plum puree too.
4. Pour sugar and salt into the bulk. You don't have to use salt, just taste it to your taste. Stir all ingredients into a homogeneous mixture and place on the stove. Cook the sauce for 5-10 minutes. Hot seasonings can be added if desired.
5. Pour tkemali with cilantro into small jars, tighten the lids tightly and put in a cold place - after the blank has cooled down at room temperature. Even after opening the can, you can safely add the necessary components to the sauce - herbs, seasonings, salt, in the same way adjusting the taste of the sauce for serving with different dishes.

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Tkemali for the winter with khmeli-suneli spices

Hmeli-suneli - spices that give the sauce its main specialization, orient it to use with meat.Together with a set of utskho-suneli, they make tkemali oriental spicy and expressive.

Ingredients:

• Any plums - 2.5 kg.
• Garlic - 2 heads.
• Bitter pepper - 2 pods.
• Sugar - 1 tbsp.
• Salt - 2 tsp
• Seasonings hop-suneli and utskho-suneli - 2 tsp.
• A set of herbs: parsley, dill, cilantro, mint - 200 g.
• Allspice - 1 tsp
• Bay leaf - 3 pcs.

Cooking process:

1. Boil the plums with a glass of water for 15 minutes after boiling. Then separate the seeds and skin by rubbing the fruits through a metal sieve. You can do it differently: first remove the bones, and then cook the soft halves with water.
2. Grind the softened plums into gruel with a blender or meat grinder, combine them with bay leaves and allspice, boil for 5 minutes.
3. Garlic, passed through a press, hot pepper, grated or chopped in a blender, put to the plum puree.
4. Wash all the greens and crush into a homogeneous mass in any convenient way, also add to the plums.
5. After adding salt and sugar to the bulk, boil it for 15 minutes, stirring occasionally with a spatula to avoid burning.
6. Pour a duet of oriental spices into the sauce, stir, close the container with a lid and cook over low heat for 5 minutes. Remove a sample from the sauce and, if necessary, add the missing ingredients.
7. Pour spicy tkemali into sterilized containers with a lid of a suitable volume and close. You can serve such a sauce with any meat dish, but it is better for kebabs or grilled meat.

Bon Appetit!

How to cook tkemali sauce in a slow cooker?

To prepare tkemali in a multicooker, the "quenching" mode is used. The sauce is prepared from any plums, but solid unripe cherry plum is better suited.

Ingredients:

• Cherry plum - 1 kg.
• Garlic - 4 cloves.
• Sugar - 3 tsp
• Salt - 1 tsp
• Chili pepper - 1 pod.
• Dill, basil and mint greens - 30 g each.
• Coriander - 1 tbsp l.
• Paprika - 1 tbsp. l.

Cooking process:

1. Pour cherry plum with seeds into the multicooker bowl, add half a glass of water and stand in the "stewing" mode for half an hour.
2. Put the cooked plums in a sieve and grind to exfoliate the seeds, and the pulp turns into a puree.
3. Put the cherry plum puree back into the bowl and hold in the "steam" mode for 3 minutes.
4. Then add the specified amount of salt, sugar, coriander and paprika to the mass.
5. Grind the chili pepper, garlic cloves and herbs together with a blender. Dip this mixture into the plum puree. Mix all components.
6. Start the "simmering" mode and cook the sauce for 30 minutes. It turns out to be rich in color, with a tart taste and rich aroma. If the sauce turns out to be liquid, you can remove it from the bowl, mix with a spoonful of agar-agar and put it through a sieve for another 10 minutes in the same mode.
7. Then distribute the tkemali into clean containers, seal it tightly and remove to a cold place. Use in addition to meat dishes, various types of pasta, bread croutons and flat cakes.

Bon Appetit!