Plum sauce without rolling. Methods for Seaming a Classic Dish

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

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

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

How to cook plum sauce for meat for the winter

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

My husband gave a high rating to this sauce, as he loves plums very much. He really liked the sauce. And I'm ashamed to admit, but I've never tried plum sauce before. Nevertheless, I was satisfied with the result.

Plums are the main ingredient in the sauce. But plums can be successfully replaced with blackthorn or cherry plum. Plum puree is combined with spices, herbs, garlic, salt, sugar is added and boiled to the consistency of thick sour cream.

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

This makes the sauce tastier and more flavorful. This has already been proven, since we add it 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

Sauce Ingredients:

1 kg. drain
50 ml. vegetable oil
3-4 garlic cloves
6 art. spoons of sugar
1 teaspoon salt
1 teaspoon ground coriander
0.5 teaspoon ground black pepper
1 teaspoon spices (basil, cilantro, marjoram, dry dill, parsley, mint)
1/2 chili 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 bit.

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

My plums are the most common, I didn’t take the “eel”, I took the usual round plums. Plums need to be washed, remove the stone and ponytails.

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

I bought sweet and sour plums, these are the ones that are suitable for sweet and sour sauce from plums to meat. But back to making puree.

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

2 way consists in blanching plums. Plums need to pour boiling water, then remove the skin from them and remove the seeds. Grind the pulp using a blender.

3 way remove the stones from the plums, twist with the peel into a meat grinder or chop 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. Wash the plums, remove the pits and grate the halves of the plums on a grater so that the peel remains in the hands. For uniformity, you can grind the puree in a blender. That's exactly what I did.

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

Garlic must be crushed through a press. At this stage, you can add hot red pepper to the sauce. Wash the pepper, cut in half and remove the seeds.

But I do not add consciously, as the sauces that we prepare are loved by children. They love a lot of sauces. We have already prepared a lot of tomato sauces, ketchups, there is no “chili” pepper anywhere. This is one of the latest recipes.

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

Cook 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. Preparation of plum sauce for meat lasts 1 hour.

Be sure to stir the sauce from the plums with a wooden spoon while cooking the sauce so that it does not burn. The sauce is boiled down and a thick homogeneous puree is formed.

While preparing the plum sauce, be sure to taste it and add more sugar and salt if needed. Spices can also be adjusted to your liking.

The finished 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 is quite thick, and after cooling it becomes even thicker.

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

I will add fresh herbs to the sauce just before serving. Usually fresh parsley, cilantro and mint are added.

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

The sauce is served 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 variety of plums. Red plums make the sauce red, yellow plums make it yellow. So when choosing plums, be guided by the varieties of plums.

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

Cook with love!

Step-by-step recipes for delicious meat sauce: preparing plum sauce for the winter

2018-08-15 Liana Raymanova

Grade
prescription

1381

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

5 gr.

20 kcal.

Option 1. Classic plum sauce recipe for the winter

Plum sauce is a dish of Georgian cuisine, great for fried, baked meat. It is also called "Tkemali" in another way. Very fragrant, thick texture, with a slight sweetness and spiciness. The composition of the sauce can include plums of any variety, as well as a variety of aromatic additives that make the sauce more interesting and memorable. The main condition for cooking is to stir often so that the sauce does not burn to the bottom of the container.

Ingredients:

blue plums - 4 kg;
salt - 50 g;
sugar - 170 g;
dill - 4 sprigs;
fresh cilantro - 4 sprigs;
parsley - 4 sprigs;
garlic - 9 cloves.

Step-by-step recipe for plum sauce for the winter

We free the garlic cloves from the husk, rinse all the greens.

Rinse the plums, remove the pits.

We grind the pulp of plums in a meat grinder simultaneously with garlic cloves and all herbs.

We spread the whole mass in a deep enameled container. Putting on the stove, we regulate a small flame of fire, bring to a boil, boil for a little more than 30 minutes, while stirring often.

Pour sugar into the mixture, add salt and boil for another quarter of an hour.

After sterilizing and drying the jars, put the sauce in them and twist them with metal lids.

We put it in the cellar until winter.

You can not twist the greens through a meat grinder, but add it in chopped form at the end of cooking, along with salt and sugar.

Option 2. A quick recipe for plum sauce for the winter

In a quick recipe, the sauce is made not from fresh plums, but from plum jam. Thanks to this, there is no need to separate the bones, which significantly reduces the overall cooking time. It turns out all the same tasty, fragrant and appetizing. And the additionally used chili pepper gives sharpness, apple cider vinegar - sharpness.

Ingredients:

plum jam - 600 g;
fresh cilantro - 5 branches;
garlic - 7 cloves;
apple cider vinegar - 65 ml;
chili pepper - 1 pc.;
salt - 75 g.

How to make plum sauce for the winter

We clean the hot pepper from seeds and stalk, rinse slightly, cut into small pieces.

Peel the garlic cloves, wash the cilantro.

We grind all the prepared ingredients, armed with a submersible blender.

Mix plum jam with chopped products, salt to taste, pour in apple cider vinegar, mix well.

The sauce is ready for further use.

Instead of cilantro greens, it is permissible to use a mixture of Provence herbs.

Option 3. Winter plum sauce for meat with nuts

Another amazing plum sauce recipe. It is also prepared from blue fresh plums. Walnuts make it interesting in texture and pleasant in taste. And coriander gives the sauce a delicious flavor. This option differs from the classic recipe in that the plums are additionally boiled in water before grinding.

Ingredients:

4.5 kg of blue plums;
120 g walnuts;
5 sprigs of fresh cilantro and dill;
7 leaves of fresh basil;
15 cloves of garlic;
3 small chili peppers;
45 g coriander;
65 g salt.

Step by step recipe

After sorting and rinsing the plums, we separate the seeds. We put the prepared fruits in a saucepan with water and boil for half an hour on the smallest burner.

We drain the water, cool the plums a little and twist through a meat grinder.

We sort out walnuts from garbage, also grind in a meat grinder.

Chili pepper pods are freed from the stalks and thrown into a meat grinder.

Wash cilantro and basil, finely chop, pour into chopped plums.

Add nuts, coriander, chili pepper, squeeze garlic cloves through the garlic cloves, stir everything thoroughly.

Spill into sterile containers, roll up, completely cool under a blanket and lower into the cellar.

If desired, walnuts can simply be finely chopped with a knife.

Option 4. Plum sauce for the winter for Chinese meat

Another popular version of plum sauce. Thanks to different types of pepper and spices, it comes out in a special fragrant, slightly harsh way.

Ingredients:

blue plums - 2.5 kg;
6 cloves of garlic;
4 onions;
cane sugar - 165 g;
ginger root - 1 small;
apple cider vinegar - 110 ml;
coriander (seeds) - 30 g;
cinnamon (powder) - 20 g;
cayenne pepper - 15 g;
salt - 35 g;
black pepper - 45 g.

How to cook

We clean the onions, cut into squares.

We clean the ginger root from dirt, wash it, cut it with a knife into small pieces.

We lay the plums freed from the stones in a container with 250 ml of water, wait until it boils on a small burner.

Covering the container with a lid and rearranging it on a small burner, cook the plum for half an hour, with frequent stirring.

Drain the broth and cool the plums, grind them with a hand blender.

Pour cane sugar into a puree-like plum gruel, add apple cider vinegar, all ground spices and peppers, onions, ginger root, mix well and boil for 45 minutes after the second boil.

After sterilizing the jars, fill them with hot sauce.

Having covered with lids, we sterilize in a wide basin with water for half an hour.

Having rolled up with a special seaming, we cool under a fur coat and lower it into the cellar.

Ginger root can be replaced with ground ginger.

Option 5. Yellow plum sauce for the winter

To give the sauce an unusual and peculiar touch of taste, you can cook it from yellow plums. It consists of the minimum number of available ingredients. It also comes out thick, fragrant, tasty.

Ingredients:

yellow plums - 6 kg;
garlic - 16 cloves;
water - 530 ml;
70 g of granulated sugar;
salt - 35 g;
half a chili pepper;
40 g hops-suneli.

Step by step recipe

We remove the stones from the yellow plums, boil on a small burner for several minutes from the moment of boiling.

Drain the plums in a colander, let cool slightly, and grind with a hand blender.

Cut the half of the hot pepper pod, peeled from seeds, into crumbs, pour it into the plum puree, at the same time squeeze the garlic cloves through the press.

Add sugar, suneli hops to the mass, add some salt and mix everything thoroughly.

Let the mass boil over low heat for a quarter of an hour and remove from the stove.

We lay out the hot sauce in sterilized jars, roll up and cool under a fur coat.

Instead of fresh chili peppers, it is acceptable to use regular red ground pepper.

Option 6. Plum sauce for the winter with apples

Another Chinese version of plum sauce for meat. Blue plums go great with apples and the curry used in this recipe. The sauce is tender and very flavorful.

Ingredients:

garlic - 18 cloves;
blue plums - 3 kg;
apples of any variety - 6 pcs.;
ginger root - 1 pc.;
filtered water - 250 ml;
balsamic vinegar - 110 ml;
soy sauce - 25 g;
black pepper - 30 g;
curry seasoning - 50 g.

How to cook

We clean the ginger root, wash it.

We free the plums from the stones, cut them into small pieces, put them in an enameled container, fill them with purified water and bring to a boil on the middle burner of the stove.

We free the apples from the core, cut into small cubes and load them into a container for plums, at the same time squeeze the garlic cloves through the press.

Add curry, soy sauce, ginger root to the container, boil after boiling for 30 minutes, while constantly stirring.

After removing the container from the stove, let the entire contents cool slightly, and grind with a submersible blender.

Step 6:
We put it on the same burner again, pour in balsamic vinegar, pepper and boil after boiling for 12 minutes.

We shift the hot sauce into sterile containers, cool under the covers.

Stored in a cool basement.

If desired, balsamic vinegar can be replaced with regular 9% vinegar or citric acid.

The end of summer and the beginning of autumn is an amazing time to harvest and prepare for the long winter. Mistresses, and sometimes owners, need to work hard to proudly show friends and acquaintances the shelves of the pantry lined with banks and treat them with all sorts of delicacies. The idea for today's recipe was born out of the blue, because the plums prepared for the meal had to be urgently credited. That's when I got the idea to make plum sauce for meat. Such a sauce can also be prepared for poultry, but then it should be sweet and tender. My own sauce recipe with the addition of hot chili peppers and basil, so this sauce is more suitable for meat dishes. It is very tasty to add plum sauce to vegetable or meat stews, to soups. And what an original dish can be prepared if meat, ribs, chicken fillet are thickly greased with such a sauce, wrapped in foil and baked in the oven!

How to make hot plum sauce

Preparing this sauce is very simple.

We will need the following ingredients :

- plums - 4 kg.

- water - 0.5 cups

- basil - 2-3 branches (bunch)

- garlic - 5-6 cloves

- salt - 4 tsp

- sugar - 4 tbsp. l.

- chili pepper - to taste, but do not overdo it

- olive or sunflower oil - 4 tbsp. l.

Wash the plums, cut in half and remove the pits.

Pour water into the pan, spread the plums and simmer over low heat for about 30 minutes.

Finely chop the basil and 1-2 circles of chili pepper.

We chop the garlic.

Grind all the ingredients with a blender, add salt, sugar, sunflower oil and simmer over low heat for about 10 minutes.

Pour hot sauce into clean jars. If you want the sauce to last longer, jars and lids should be sterilized beforehand. Without canning, this sauce should be stored in the refrigerator.

Our sauce is very similar to Georgian plum sauce - tkemali. The only difference is that instead of basil, you need to put cilantro in tkemali. Cilantro will change the taste of such a sauce to a richer one. Thus, from one serving of plums, you can cook two plum sauces of different taste at once and surprise your relatives and friends with them in turn.

There is no vinegar in the recipes, it is not needed here, since the plum contains a lot of natural acid. Therefore, we recommend sterilizing jars and lids.

But for recipes, it is better to take sweet and sour plums, then the sauce will stand well, and the taste will improve markedly. All submitted recipes are stored in our apartment.

Let's move on to the recipes themselves. Each recipe is described step by step, but without photos. Under each recipe there is a link to a more colorfully described recipe with step by step photos, or a video of the recipe attached.

The content of the article:
1. How to prepare plums for sauce

How to prepare plums for sauce

1 way is to wash the plums, pour into a saucepan, add a little water to the bottom and boil for 5 - 10 minutes to make the plums soft. Then wipe the plums through a colander, so the skin and seeds will be in a colander.

2 way consists in blanching plums. Plums need to pour boiling water, then remove the skin from them and remove the seeds. Grind the pulp using a blender.

3 way remove the stones from the plums, twist with the peel into a meat grinder or chop 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. Wash the plums, remove the pits and grate the halves of the plums on a grater so that the peel remains in the hands.

Delicious plum sauce for meat for the winter

Ingredients:

Cherry plum (plum) - 2 kg.
Black currant - 1 kg.
Sugar - 350 gr.
Vegetable oil - 100 ml.
Salt - 2 teaspoons
Black ground pepper - 1 teaspoon
Coriander - 2 teaspoons
Provence herbs - 3 teaspoons
Garlic - 2 heads (we have 70 gr.)

meat sauce recipe

Wash the berries. Pour blackcurrant into a saucepan, pour 100 ml of water and put on fire. Fill the plum with water to cover the fruits, and also send it to the fire.
After boiling the currant, we simmer it for several minutes, until softened.
Pour into a sieve and grind with a whisk.
Pour the grated currants into a saucepan with a thick bottom.
We also bring the plum to a boil and simmer until the fruit softens.
We grind the plum as well as the currant, with a whisk.
Pour the grated plum to the blackcurrant and send to the fire.
Now add all the spices and vegetable oil.
Let it boil for 20-30 minutes.
After that, add sugar and garlic, passed through a press.
We simmer another 20 - 30 minutes.
Pour into sterile jars and roll up.

Three 0.5 liter jars were obtained from this amount of ingredients, and there was more left for testing.

Berry sauce for blackcurrant meat and plums video

Ingredients:

2 kg. red cherry plum
100 ml. vegetable oil
6 art. teaspoons sugar (more can be added to taste)
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons ground coriander
2 teaspoons Provence herbs
1 head of garlic (6-8 cloves)
Hot pepper optional.

Cooking:

Cherry plum should be sorted out, spoiled fruits, twigs and leaves should be removed. Wash under running water.
Move the fruits to the pan, fill with water so that all the cherry plum is covered with water.
We put on fire. And attention, cook for 10 minutes, from the moment the water boils. It doesn’t take longer, otherwise everything will turn into a mess.
We set aside from the fire, take out the fruits with a slotted spoon and grind through a sieve (colander) using a whisk.
Puree should be poured into a saucepan with a thick bottom. Pour in salt and spices.
Mix and cook for 30 minutes.
Then add the fresh garlic passed through the press and cook for about 1 hour.
Pour the hot sauce into sterile jars and close with sterile lids. No need to wrap. Let the jars cool and put them in the basement or any other cool place.

From two kilograms of cherry plum, I got 1.5 liters of sauce.

Recipe with step by step photos and detailed description can be read

Red cherry plum tkemali recipe video

Ingredients:

Yellow cherry plum - 5 kg.
Sugar - 700 gr.
Salt - 1 tbsp. a spoon
Black ground pepper - 2 teaspoons
Ground coriander - 2 tbsp. spoons
Provence herbs - 2 tbsp. spoons with a slide (10 gr.)
Mint - 2 tbsp. spoons
Garlic - 3 heads (100 gr.)

How to make yellow cherry plum tkemali sauce

Put the clean fruits in a saucepan, fill with water so that the last plum is half in the water. Boil for 5-10 minutes until the berries soften.
We grind the plums through a colander, after draining the water.
We put on fire and evaporate the moisture for an hour (just look at the consistency).
Then add sugar, salt, spices and garlic passed through a garlic press.
Let it simmer for another half hour. Just don't forget to stir.
When the sauce is well boiled with spices, then pour it into sterile jars and roll it up.

From this amount of ingredients, we got four 0.5 liter jars and there are still about 250 grams left per sample.

How to make yellow cherry plum tkemali sauce video recipe

Recipe with step by step photos and detailed description can be read

Adjika from plums for the winter

Ingredients:

Plums - 2 kg.
Garlic - 100 gr.
Sugar - 200 gr.
Red hot pepper - 1-2 pcs.
Tomatoes - 2 pcs. (You can replace 2 tablespoons of tomato paste)
Salt - 1 tbsp. a spoon

How to cook adjika from plums and tomatoes:

First, prepare all the ingredients, wash. Separate the plums from the pits, peel the garlic, cut out the middle of the tomato, tear off the stalk from the hot pepper.
We twist into a meat grinder with a fine mesh. Drain it all into a heavy-bottomed saucepan or cauldron.
Add salt and sugar, and send to the fire, boil for 20 minutes.
We pour our adjika into sterile jars and roll it up.

I have never eaten a tastier adjika. From this amount of ingredients, four 0.5 liter jars are obtained.

Adjika from plums video

Recipe with step by step photos and detailed description can be read

Plum sauce for meat

Sauce Ingredients:

1 kg. drain
50 ml. vegetable oil
3-4 garlic cloves
6 art. spoons of sugar
1 teaspoon salt
1 teaspoon ground coriander
0.5 teaspoon ground black pepper
1 teaspoon spices (basil, cilantro, marjoram, dry dill, parsley, mint)
1/2 hot pepper

Recipe:

Grind the plums into a puree. Choose the method convenient for you.
Add spices to plum puree.
We also add vegetable oil.
Boil the sauce in a heavy bottomed saucepan for about an hour.
Pour into sterile jars and roll up.

From this amount of ingredients, one 0.5 liter jar is obtained.

1. The evaporation time of moisture can be reduced if the pulp is discarded through gauze folded several times.

2. Moisture is better to evaporate before you add sugar. So the sauce won't stick.

3. The number of ingredients can be reduced, both to your liking, and by proportionally reducing them. From spices, you can use: dry mint, Provence herbs, suneli hops, cinnamon, coriander, any ground pepper, basil, cilantro, marjoram, dry dill, parsley, etc.

4. The spiciness of the sauce can be adjusted by adding garlic or hot peppers. For 5 kg. cherry plum 100 gr. garlic is a slightly spicy sauce. If you want a more delicate taste, then add a little less garlic.

Residents of sunny Georgia believe that the use of tkemali is one of the reasons for the longevity of the elders living in the mountains! The taste of tkemali itself can be described as a spicy-sour-sweet-spicy seasoning that is served with almost all second courses. All recipes for plum tkemali sauce for the winter are delicious, and cooking at home is not difficult. Tkemali is suitable for long-term storage, so many people cook it for the winter.

The inhabitants of Georgia do not have lunch without tkemali sauce. This is understandable: it helps to digest the heavy, fatty food of the inhabitants of the mountains. It is served with all savory dishes: meat, fish, potatoes and other vegetables, cereals, pasta (this is already a "Slavic" know-how), in Russia they are used with egg dishes and casseroles. Tkemali is used in soups such as kharcho, pizza and sandwiches.

There are more than 100 varieties of this sauce in total. It is prepared on the basis of plums of different varieties, so it comes in green, yellow and red. Taste qualities vary from sweet and sour to tart. The classic recipe has tkemali plums, garlic and herbs. Tkemali is a wild, sour variety found only in the Caucasus and the Balkans. In Georgia, tkemali grows in almost every yard. We can replace it with any unsweetened varieties.

Tkemali sauce from blue plums at home for the winter

All types of sour plums are suitable for tkemali: green, yellow, red. Today we will prepare tkemali sauce from blue plums for the winter, because it is not difficult to cook it at home. The main thing is to be patient and stir the mass often during cooking.

Prepare:

Plum - 2 300 g;
Water - 1/2 cup;
Salt - 1 tablespoon;
Sugar - 200 g;
Greens: cilantro and basil - in a bunch;
Hot pepper - 1 pod;
Garlic - 2 heads.

In about an hour and a half, you will make about a liter of sauce. The plum boils down quite strongly.

Wash fruits and put in a bowl. You need to pour half a glass of water and cook on low heat under the lid until soft. We stir! As soon as the fruit begins to fall apart, turn off the fire.

Then we filter the plums through a sieve or colander (the liquid can be used later in compote). We thoroughly wipe the mass through a sieve, pour it into a saucepan with a thick bottom, add salt and sugar. The thickness of the sauce can be adjusted with the drained liquid. On fire, the sauce should languish for about an hour.

Now you need to clean and finely chop the greens, garlic, hot peppers. You can use a meat grinder or a blender, then 2 tablespoons of plum broth should be added to the mass.

Combine sauce and crushed puree. Cook for 10-15 minutes. Then hot tkemali is poured into prepared jars and rolled up. Preservation is perfectly stored in a cool and dark place.

How to make plum tkemali sauce at home: a simple recipe for beginners

To prepare tkemali sauce, the hostess needs to spend quite a lot of time in the kitchen, on average from 50 minutes to 2.5 hours. It is not always possible to find time for blanks. A huge variety of sauces allows us to find the simplest and fastest recipes. After all, tkemali seasoning is so exquisite and fragrant that it is definitely worth cooking.

Knowing a simple recipe on how to make plum tkemali sauce at home, you don’t have to rack your brains on how to diversify bored pasta or fried potatoes, because this sauce is suitable for almost all savory dishes.

The first option is the easiest

One of the simple recipes is red or green-yellow tkemali in a slow cooker. We take:

Plums (red or blue, sour, unripe) 0.5 kg;
Fresh greens (cilantro, basil) 0.5 bunch each;
Hot pepper 0.5 tsp;
Garlic 3-4 cloves;
Coriander (seeds) 0.5 tsp;
Salt to taste;
Vegetable oil

My plums, put in a multicooker bowl, fill with water so that it slightly covers them. We set the "Soup" or "Steaming" mode for 10 minutes. If the skin bursts, turn it off. We filter the mass through a sieve (leave the liquid) and wipe.

Using a blender, grind all the remaining ingredients, combine with mashed potatoes, mix. If the sauce is thick, add the drained liquid. We turn on the slow cooker to the "Soup" or "Steam" mode and boil for 2-3 minutes. We lay out in jars, add vegetable oil to the top, twist.

The second recipe is jam sauce!

Another easy way. You can turn ordinary plum jam into tkemali sauce. Let's cook:

Plum jam 0.5 l;
Greens (cilantro) bunch;
Garlic 8 cloves;
Apple cider vinegar 50 g;
Hot pepper 1 pc.;
Salt 0.5 tsp

Grind greens, pepper, peeled garlic and jam with a blender. Salt. Seasoning is ready. Can be served at the table.

Tkemali with nuts

And a variant of tkemali with nuts is also possible. We will need:

Plum blue 4 kg;
Walnuts 1 handful;
cilantro, dill, basil in a bunch;
Garlic 3 heads;
Hot pepper 4 pcs.;
Ground coriander and salt to taste.

Wash the cream, remove the pits and cook for 25-30 minutes. Strain and rub through a sieve. Grind the remaining components with a blender, combine with mashed potatoes and cook until thick. Pour into sterilized jars and roll up.

All the tricks of a good sauce on the shelves

Aromatic herbs and spices are added depending on the type of plum. Green plum is combined with fresh and dried herbs. Dry seasonings are better suited to red. And for yellow cherry plum you need to take fresh herbs.

Spicy lovers focus on hot peppers and garlic. But if you like a softer, more delicate taste, then you need to use more herbs. The peculiarity of tkemali is the use of ombalo spice. This is pennyroyal, it gives a spicy taste and is a natural preservative. We don't grow it. Mistresses replace it with lemon balm, thyme. From herbs, hops-suneli, dill, cilantro, coriander are also used.

There are modifications of tkemali seasoning. Instead of plums, they use other sour fruits: apricots, cherries, red currants, quince, dogwood, grapes, gooseberries, etc. In addition, fruits, berries and vegetables (peppers, eggplant, tomatoes), as well as nuts are perfectly combined in the sauce.

There is a nuance in the quantitative composition of recipes. Georgian chefs determine the ratio of ingredients "by eye" and "on the tongue". They don't use exact numbers. Therefore, during cooking, you often have to try the dish and determine for yourself what is missing for the ideal.

Execution operations

Begin cooking with the preparation of plums. It must be remembered that their volume during cooking decreases by 4 times. For example, to prepare 500 ml of sauce, you need to take 2 kg of plums.
A few words about dishes. It is recommended to use a pan with thick walls or a cauldron. Use a wooden spoon for mixing. And for wiping fruit - a sieve or colander, it is also convenient to use a silicone spatula.
Plums are washed, poured with water and boiled over low heat until they begin to burst and boil soft. Then they are taken out on a sieve or colander and rubbed. You can use a silicone spatula. A decoction of plums is not poured out. In some recipes, pits are removed from still raw plums, then boiled plums can be chopped with a blender. Boil another 5-7 minutes.
Next prepare the greens. It is washed and finely cut or ground with a blender. In the latter case, you need to add a little water or decoction. Greens and fruit puree are combined, the rest of the spices, salt are added and put on fire again. Cook for 7-10 minutes over low heat due to the large amount of splashes. In this case, it is necessary to stir constantly. For sampling, the sauce must be cooled down. If the dish is sour, add some sugar.
When tkemali is ready, it is poured into prepared jars. It is better to take jars of a small volume so that the sauce does not deteriorate. They need to be thoroughly sterilized. Wash dishes preferably with soda. You can dry it by laying it in a cold oven on a wire rack with the bottoms up. After heating the oven to 150 degrees, wait 15 minutes and take it out on a clean towel. Another option for sterilizing jars is a water bath. Steam sterilization is also suitable. Place the lids in boiling water and boil for 3 minutes. before rolling.
The plum contains a lot of citric acid - a natural preservative. If the sauce has been heat-treated, packaged in dry jars and hermetically sealed, then it is well stored.
For better storage, sunflower oil is often topped up in jars as a buffer before rolling. It is drained before use.
Sometimes vinegar is poured on top of each jar. But this is optional. After preservation, the jars can be turned upside down and wrapped in something warm. There is an option to freeze tkemali packaged in bowls in the freezer.
After opening the dishes with the sauce, you can add fresh herbs, nuts to it, add the broth. Store an open jar in the refrigerator for up to 3 weeks.

Any cook in the Caucasus knows: the main thing in making tkemali sauce is to do everything with love!