Plum tkemali for the winter - 10 recipes for classic tkemali

Tkemali is a spicy plum or cherry plum sauce that perfectly enhances the taste of meat dishes. You can prepare it yourself for the winter.

Classic Georgian plum tkemali for the winter

Georgian cuisine is varied due to its sauces and spices. Tkemali is a sauce for meat dishes made from plums; it has a pleasant sweet and sour taste with light spicy notes.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 8.

• 
  Sort the plums and wash well under running water, transfer them to a saucepan and cover with water, put on medium heat and bring to a boil. Remove the pan from heat and cool the berries. Use a slotted spoon to remove the plums from the water and rub them through a sieve to make a smooth plum puree.
• 
  Wash the greens and chop finely with a knife. Peel the garlic and pass through a press. Wash hot peppers and chop finely, if you want to get a sauce with less spiciness, then put half a pod or refuse it altogether.
• 
  Combine plum puree with seasonings, herbs, pepper and garlic, add salt and mix well. To obtain a uniform consistency, you can grind the mass with a blender. Transfer the plum mixture to a saucepan, place over medium heat, bring to a boil and cook for 5-7 minutes.
• 
  Arrange the tkemali in sterilized jars and close them tightly with lids, store the sauce in the refrigerator.

Bon Appetit!

A simple recipe for plum tkemali without sterilization for the winter

Aromatic sauces, of which there are a great many, will help you to feel all the colors of Caucasian cuisine. One of the most popular is plum tkemali, which is great for meat and chicken, as well as vegetarian dishes.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6-8.

Ingredients:

• Plums - 2 kg.
• Greens to taste.
• Garlic - 1 head.
• Hot pepper - 1-2 pcs.
• Coriander - 2 tsp
• Salt to taste.
• Wine vinegar - 1 tablespoon

Cooking process:

1. Peel the garlic and pass through a press. Wash hot peppers, peel and chop finely. Wash the greens and chop finely with a knife. Grind coriander seeds in a mortar.
2. Sort the plums and wash, pour them into a mold and bake in the oven for 30 minutes.
3. Remove the seeds from the plums and chop them in puree. Transfer the plum mixture to a saucepan, add herbs, spices, salt and pepper, stir, bring to a boil and cook for 5 minutes.
4. At the end, add wine vinegar, mix and place in sterilized jars, close tightly with lids. Store the sauce in a cool place.

Bon Appetit!

Tkemali from cherry plum (yellow plum) at home

Cherry plum tkemali sauce is very simple to prepare and is perfectly stored in the refrigerator or cool cellar. The sauce will reveal the taste of ordinary dishes and give them the flavor of Georgian cuisine.

Cooking time: 120 minutes

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Cherry plum - 1 kg.
• Garlic - 5 teeth
• Salt - 1 tsp
• Hops-suneli - 1 tsp
• Sugar - 2 tablespoons
• Cilantro - 1 bunch.

Cooking process:

1. Wash the cherry plum, put it in a saucepan, fill it with water and put it on fire. Bring the contents of the saucepan to a boil and cook the berries for 30-40 minutes.
2. Rub the cherry plum through a sieve, this will allow you to get rid of the seeds and remnants of the skins.
3. Peel the garlic and pass through a press. Add garlic to fruit puree and stir.
4. Place the saucepan over low heat and simmer for 1 hour at a low boil.
5. Wash the cilantro and chop finely with a knife, you can grind it with a blender. Add salt, sugar, spices and herbs to the puree, stir. Bring the sauce to a boil and remove from heat.
6. Arrange cherry plum tkemali in dry sterilized jars and seal with lids. Store the sauce in a cool place.

Bon Appetit!

Step-by-step recipe for making blue plum tkemali

There are many recipes for tkemali; it is made from cherry plum, gooseberries, red currants and other fruits. However, blue plums are best for making this sauce. Choose dense, slightly unripe berries for the sauce.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings: 8-10

Ingredients:

• Blue plums - 1.5 kg.
• Garlic - 1 head.
• Sugar - 8-10 tablespoons
• Salt - 2 tablespoons
• Hops-suneli - 1 tsp
• Vinegar - 50 gr.

Cooking process:

1. Wash the plums thoroughly in cold water. Remove the seeds from the berries.
2. Disassemble the head of garlic into cloves, peel and wash. Pass the plum and garlic through a meat grinder. Add sugar, salt and spices to the resulting mixture.
3. Transfer the berry mass to a saucepan and put it on low heat. Simmer the sauce for 50-60 minutes, stirring occasionally to prevent it from burning. A few minutes before the end of cooking, pour in the vinegar and stir the sauce.
4. Wash jars for rolling sauce with soda and sterilize in any convenient way. Boil the lids. Divide the hot tkemali into the jars, roll up the lids and let the seaming cool at room temperature. Store the sauce in a cool place.

Bon Appetit!

How to cook plum and tomato tkemali for the winter

With this recipe, you will have an absolutely universal sauce, it is suitable for fish, meat and chicken, it can be added to vegetarian dishes. It tastes almost the same as classic tkemali, but it has one zest - ripe sweet tomatoes, you will feel the difference.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 8.

Ingredients:

• Plums - 1.5 kg.
• Tomatoes - 2 kg.
• Onions - 2-3 pcs.
• Sugar - 100 gr.
• Garlic - 100 gr.
• Salt - 2 tablespoons
• Dill - 1 bunch.
• Basil - 1 bunch.
• Cilantro - 1 bunch.
• Red paprika - 1 tsp

Cooking process:

1. Wash the tomatoes and plums, remove the seeds from the berries. Peel the onion and garlic. Pass the garlic through a press.
2. Pass plums, tomatoes and onions through a meat grinder. Transfer the resulting mass to a saucepan, salt and add sugar.
3. Wash the greens, chop finely with a knife or pass them together with the tomatoes and plums through a meat grinder, add it to the saucepan.
4. First put the saucepan on high heat, bring its contents to a boil, then lower the temperature and continue to cook for 1.5 hours. Add chopped garlic and paprika 10 minutes before cooking. Spread the hot tkemali sauce in sterilized jars and close the lids tightly. Cool the rolls at room temperature and then store in a cool place.

Bon Appetit!

Georgian plum tkemali cooked in a multicooker

Tkemali is one of the most popular sauces in Georgian cuisine, it is traditionally prepared from plums or cherry plums, the taste and color of the sauce depends on the variety of these berries. In this recipe, you will learn how easy it is to cook tkemali at home in a slow cooker.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Plums - 500 gr.
• Garlic - 0.5 heads.
• Cilantro - 0.5 bunch.
• Basil - 0.5 bunch.
• Mint - 1 handful.
• Coriander - 0.5 tsp
• Salt - 0.5 tsp
• Red pepper - 0.25 tsp
• Sunflower oil - 100 ml.

Cooking process:

1. Wash the plums thoroughly under running water and place them in a multicooker bowl, fill them with water so that it slightly covers the berries and set the “soup” mode for 5-10 minutes.
2. Throw the plums in a colander, let them cool, then remove the seeds from them. Do not pour the broth.
3. Wash the greens and pat dry on paper towels. Peel the garlic and chop on a fine grater or garlic press. Put the herbs and garlic in a blender bowl, add spices, plum pulp and half a glass of broth there. Grind all ingredients until smooth. Taste the sauce and add salt or sugar as needed.
4. Transfer the berry mass to the multicooker bowl, turn on the "soup" mode and cook for 10-15 minutes, stir occasionally.
5. In order for the tkemali to be preserved for the winter, put it in sterilized jars, pour a little sunflower oil on top so that there is no air left under the lid and close the jars tightly. Store in a cool place.

Bon Appetit!

Delicious plum tkemali recipe with adjika

To make the tkemali sauce more spicy, add adjika to it. In addition, hot spices contribute to the longer shelf life of the sauce.

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

1. Plums - 2 kg.
2. Garlic - 1 head.
3. Sugar - 200 gr.
4. Salt - 4 tablespoons
5. Adjika - 400 ml.

Cooking process:

• Wash the plums and remove the seeds from them. Divide the garlic into cloves and peel them.
• Pass the garlic and plums through a meat grinder, and then rub the resulting mass through a fine sieve.
• Transfer the plum-garlic mass to a saucepan, add salt and sugar, stir. Bring the sauce to a boil and cook for 10-15 minutes. Then add adjika, stir, bring to a boil and remove from heat.
• Spread the sauce over dry sterilized jars and close them tightly with lids. Cool the seams upside down under a warm blanket, store in a cool place.

Bon Appetit!

Georgian tkemali with cilantro

Georgian cuisine is not complete without herbs. They fill sauces with incredible flavor and reveal the flavor of other ingredients. Any dishes seasoned with tkemali sauce with cilantro will give you a true taste delight.

Cooking time: 13 hours.

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Plums - 2 kg.
• Chili pepper - 2 pcs.
• Cilantro - 150 gr.
• Mint - 100 gr.
• Dried mint - 1 tablespoon
• Garlic - 2 heads.
• Sugar - 6 tablespoons
• Salt - 2 tablespoons
• Hops-suneli - 20 gr.

Cooking process:

1. Wash the plums, put them in a large saucepan or metal bowl, add a glass of water, dried mint, put on fire, bring to a boil, cook for 3 minutes. Then remove the container from the heat and leave it overnight.
2. In a hurry, put the plums on the fire again, cook for 20-25 minutes after boiling. Cool the boiled plums and rub through a fine sieve, remove the seeds. Put the plum puree on the fire again and boil for 20 minutes.
3. Wash greens and chili peppers and dry on paper towels, peel the garlic. Pass all of these ingredients through a meat grinder and add to the plum puree. Then add the suneli hops and salt, stir and cook the sauce 15 minutes after boiling.
4. Spread hot tkemali in sterilized jars and roll up the lids. Cool the seams upside down under a warm blanket and then transfer to a cool place for storage.

Bon Appetit!

Tkemali from plums with hop-suneli seasoning

Not only delicious desserts are prepared from plums, I actively use this berry in the Caucasus in the preparation of tkemali sauce. Plums are boiled with herbs, hop-suneli spice, garlic and hot pepper. This recipe can be safely added to the list of preparations for the winter and then you will always have a natural sauce on your table for any dish.

Cooking time: 50 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Plums - 1 kg.
• Garlic - 100 gr.
• Chili pepper - 1-3 pcs.
• Sugar - 3 tablespoons
• Salt - 1 tablespoon
• Allspice - 3 pcs.
• Coriander - 1 tsp
• Bay leaf - 2-3 pcs.
• Balsamic vinegar - 1 tablespoon

Cooking process:

1. Wash the plums thoroughly under running water, cut in half and remove the seeds. Wash hot peppers and remove seeds. Peel the garlic.
2. Pass the garlic separately through a meat grinder.
3. Then roll the plums and chili together. Add sugar, salt, allspice, coriander and suneli hops to this mass, mix and transfer the mixture to a saucepan. Put the workpiece on the fire, while cooking the sauce, foam will form, which must be removed.
4. After the sauce has boiled, cook for 10 minutes, stirring constantly. Then add the garlic and vinegar and continue cooking for another 10 minutes.
5. Wash tkemali seaming jars with soda and sterilize. Put the hot sauce in the jars and roll them up. Store tkemali in a cool place.

Bon Appetit!

Delicious plum tkemali with apples

Aromatic ripe fruits are ideal for making sauces. Tkemali from a combination of plums and apples turns out to be more tender and less sour than plum.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Plums - 1.5 kg.
• Apples - 1.5 kg.
• Sugar - 600 gr.
• Carnation - 10 pcs.
• Cinnamon - 2 tsp
• Chili pepper - 1 tsp
• Vinegar 9% - 150 ml.
• Water - 200 ml.

Cooking process:

1. Wash the plums thoroughly and remove the seeds from them. Then grind them in a blender until puree.
2. Wash the apples and cut them into a core with seeds. Cut the apples into thin slices and chop them in a blender as well.
3. Pour water into a saucepan, add sugar, cinnamon, cloves, bring the liquid to a boil and cook for 10 minutes. After that, take out the clove inflorescences, pour in the vinegar, add the pepper and lay out the plum and applesauce. Cook the sauce 40 minutes after boiling, stirring occasionally.
4. Spread the sauce in sterilized jars, close tightly with lids. Turn the cans upside down and cover with a blanket until they cool completely. Store delicate plum and apple tkemali in a cool place.

Bon Appetit!