thick and fragrant sauce from plums for the winter - the preparation is special. Trust me, I'm not kidding or exaggerating. If you try to cook it at least once, you will forget about compotes, jam, jam and others for a long time. After all, the sauce is something completely different. You won't even blink an eye before the jar runs out... and then another one, the next one after it. And now everything that was lovingly prepared will be eaten no less joyfully and with appetite. You know, at such moments I understand that for the sake of all this it is worth preparing and even living on, despite all the worries, problems and troubles. Is it worth denying yourself the pleasure of pampering homemade plum sauce for homemade meat?
The answer to this question lies on the surface. Of course not. And even more than that - the more diverse your assortment of blanks is, the more significant, important, accomplished person you will feel. And not just a housewife.
choose suitable recipe and prepare a delicious plum sauce for the winter!
First - my favorite option for preparing sauce for the winter.
Plum sauce for the winter for meat is very tasty
Ingredients:
- 1 kg ripe blue plums (Hungarian will do);
- 1 small head of garlic;
- 4 large sweet red peppers;
- 1 tablespoon of sugar;
- 1 tablespoon apple cider vinegar;
- salt to taste;
- ground black pepper to taste;
- 2 tablespoons of refined vegetable oil.
Cooking:
Wash the ripe not crushed plums, remove the bones from them. The skin does not need to be removed, it does not interfere with the taste of the finished sauce. Put the halves of the fruit in a blender bowl and turn into a puree. If there is no blender, you can twist them in a meat grinder. Pour the plum puree into a saucepan (preferably with a ceramic coating - non-stick protection) and bring to a boil over low heat. Don't forget to stir. Boil 10 minutes. While the plums are cooking, remove the seeds with partitions Bell pepper. Pass it through a meat grinder or cut into small pieces and beat with a blender. Add to the boiling plum puree, mix, cook for another 10 minutes with a barely noticeable boil. Then salt and sweeten the future sauce: add sugar as indicated in the list of ingredients, and put salt to taste. Pour in refined vegetable oil and apple cider vinegar. Peel and grate the garlic on a fine grater, add it to the sauce too, but 5 minutes after the oil and vinegar. Pepper the workpiece to taste, bring to a boil after all the additions, pour into sterile jars and roll up.
 |
 |
Plum sauce for the winter for meat with curry
I found this recipe on the forum of Anastasia Skripkina - and I really liked it.
Ingredients:
- 2 kg of ripe blue plums, can be sweet and sour;
- 2 small heads of garlic;
- 6 pieces of sweet red pepper;
- 2 pods of hot pepper (small);
- 5 tablespoons of sugar;
- 25 grams of curry seasoning;
- salt to taste.
Cooking:
Curry sauce is prepared without sterilization, and therefore it needs to be cooked for quite a long time.
Wash and pit the plums, twist or mash with a blender, cook for 25 minutes, then twist the sweet pepper and add to the pan with fruit puree. Boil again for 25 minutes. Add crushed hot peppers, mix, cook on a barely noticeable fire for 15 minutes. Peel and chop the garlic, add to the sauce, cook for another 5 minutes. Add sugar, salt and seasoning. Stir, bring to a boil, pour into sterile jars and immediately roll up. In winter, seasoning for meat will be wonderful.
Spicy plum sauce for the winter
The main feature of the sauce is its spicy taste and smooth consistency.
Ingredients:
- 2 kg of red or blue plums;
- 2 pods of hot pepper;
- 1 large sweet pepper;
- 5 tablespoons of sugar;
- 1 tablespoon of salt without a slide;
- 1 glass of water;
- 1 tablespoon herbes de Provence seasoning.
Cooking:
Sort and rinse the plums, remove the stones, put the halves of the fruit in a basin and add 1 glass of water. On low heat, gradually heat the contents of the bowl, cook for 10 minutes, then wipe the softened plums through a sieve.
Wash, de-seed and finely chop sweet and hot peppers. Add to the plums and use an immersion blender to whisk, then additionally wipe the workpiece through a sieve. Your goal is a smooth sauce without impurities of homogeneous particles visible to the eye.
 |
 |
Heat hot plum sauce to a boil, add salt, sugar and spices. Boil for half an hour over low heat, then pour into sterile jars, immediately roll up, turn over, wrap. Spicy plum seasoning is ready, you can enjoy it at any time.
 |
 |
Plum sauce with apples for the winter
A good combination of plums and apples - savory, spicy, rich. Sauce goes well with many meat dishes.
Ingredients:
- 3 kg of ripe tomatoes;
- 1 kg of blue plums;
- 1 kg of apples;
- 4 bulbs
- 200 grams of sugar
- 50 ml vinegar 9%
- 1 tablespoon salt
- 1 teaspoon black ground pepper;
- 1/3 teaspoon ground red pepper.
Please note - table vinegar is used 9%. Not essence, not apple, not balsamic or homemade. Ordinary store-bought vinegar labeled "table". Please be aware of this before posting comments.
Cooking:
Rinse tomatoes, apples and plums, wipe dry and cut into pieces. large pieces(For apples, remove the core beforehand). Peel and cut the onion large pieces. Pass the tomatoes with plums, apples and onions through a meat grinder, pour everything into a saucepan and put on fire. While stirring, bring the applesauce to a boil. After boiling, reduce the heat and simmer the sauce for about 2 hours at a low boil, stirring as often as possible with a wooden or plastic spoon.
Remove the pan from the heat, grind the contents further with an immersion blender, add salt and sugar, ground cinnamon and pepper, put on fire. brew plum tomato sauce with apples for 45 minutes at a low boil, stirring occasionally. Sterilize the jars, boil the lids for 10 minutes. At the end of cooking ketchup, pour vinegar into it and mix. Immediately remove the sauce from the heat, fill the jars with it to the top, roll up the prepared lids and turn upside down. Wrap the jars with a blanket and leave to cool completely.
Chinese plum sauce for the winter
At one time, the recipe for this sauce was found on the Gastronome website, after which I tried it more than once in my own kitchen.
Ingredients:
- 1.5 kg of blue plums;
- 1 clove of garlic;
- 2 small onions;
- 120 grams of brown sugar;
- 2 cm fresh ginger root;
- 100 ml apple cider vinegar;
- 1 teaspoon coriander seeds;
- half a teaspoon of ground cinnamon;
- a pinch of cayenne pepper;
- half a teaspoon of fine table salt.
Cooking:
Peel and mince the onion, garlic and ginger root with sharp knife. Cut the plums in half and remove the pits. Place all this in a saucepan, pour in 1 cup of water and bring to a boil. Close, reduce heat and cook for 30 minutes, stirring constantly. Grind the plum mass in a blender. Return it to the saucepan, add brown sugar, Apple vinegar and spices. While stirring, bring to a boil over low heat. Boil about 45 min. Transfer the finished Chinese plum sauce to clean jars, close the lids and pasteurize in boiling water for 20-30 minutes, depending on the volume of the jars.
The harvesting and harvesting of the seasonal harvest is in full swing. Here the plum has arrived, from which you can cook an extraordinary spicy sauce. There are a lot of varieties of cooking such a fragrant seasoning. Everyone knows Georgian tkemali and satsebeli, but there are even more complex sauces, such as Chinese, which adds rice vinegar and a large number of seasonings
plum sauce perfect for any meat. Especially unusually tasty is shish kebab made from pork, beef or chicken, poured on top with a bright fragrant seasoning of plums and sprinkled with herbs. There are more complex variations when tomatoes, apples, carrots or walnuts.
I would like to share with you the recipe delicious sauce from this sweet and sour fruit. For its preparation, plum "Hungarian" or cherry plum is suitable. It is desirable that the fruit be with a sour taste, dense to the touch, you can take a little unripe. This is the plum I used in this recipe. The finished seasoning turns out to be thick, with a sweet and sour taste and a little spicy, since I added hot pepper. If you don't love spicy sauces then pepper can be omitted. From this amount of plums, two small jars of plum blanks are obtained.
For your convenience, I have provided the entire recipe for plum sauce for meat step by step description and added photos.
Taste Info Sauces for the winter
Ingredients
- plum - 1 kg;
- garlic - 1 pc.;
- sugar - 2 tbsp. l.;
- salt - 1 tbsp. l.;
- hops-suneli - 0.5 tbsp. l.;
- ground coriander - 1 tsp;
- water - 70 ml;
- hot pepper - to taste.
How to cook plum sauce for meat for the winter
First, prepare the plums. We wash them well under water, let them dry a little. Cut into two halves and remove the bone. 
We put the prepared fruits in a thick-walled pan, add filtered water according to the recipe. We put on medium heat, stirring occasionally, we wait for the plum mass to boil. Remove the foam, reduce the temperature to a minimum, cover the pan with a lid and cook for 30 minutes. Stir from time to time so that the plums do not stick to the bottom. 
While the fruits are being prepared, we peel the garlic, cut it into small pieces. We wash the hot pepper, remove the seeds from it, randomly cut. 
After thirty minutes of boiling, grind the plums with an immersion blender or rub through a fine sieve. The consistency should be a homogeneous puree. Put the pan back on a low heat and cook the chopped plums under the lid for another 30 minutes. Don't forget to stir occasionally with a wooden spatula. 
Add the rest of the ingredients: salt, sugar, suneli hops, ground coriander, chopped garlic and hot pepper. Mix well and boil for 20 minutes over low heat, without covering with a lid. Grind the plum sauce with a blender until it forms homogeneous mass and cook for another 10 minutes after boiling.
At this point, let's try the sauce. If necessary, you can also add salt, pepper, garlic to taste, suitable for acid lemon juice, a slight use of apple or wine vinegar is also allowed in the recipe. 
While the sauce is being prepared, we wash small jars, lids, and sterilize them for 5-10 minutes over steam or in another way convenient for you. hot sauce pour into sterile, dry jars, cover them with a clean lid (do not twist). 
We cover the bottom of the pan with a towel or cotton fabric folded in several layers, put a jar of sauce. pouring hot water and sterilize 10 minutes after boiling. 
Close the lids tightly and turn the jars upside down. Wrap well until they cool completely. Delicious preparations for you! 
To give a piquant taste to plum sauce, instead of suneli hops, you can pour 1 teaspoon of dry ginger and the same amount of dried mint. If you add curry seasoning (20 g) to garlic, you get an unusual delicate aroma.
Whatever spices you put in in any case will come out magical sweet and sour sauce from plums, which is suitable not only for meat, but also for any dish. 
Sauces are a great addition to a side dish or main dish, which can not only make it more appetizing, tastier and juicier, but also turn it into a real masterpiece. To date, such well-known sauces as ketchup and mayonnaise, tartar and satsebeli, as well as others, are ubiquitous. Among such a variety, a special place belongs to plum sauce, which can easily enrich the taste of any dish. It is served with vegetables, meat, poultry, pasta, bread and other dishes, which, thanks to it, acquire completely new notes.
There are a lot of varieties of plum sauce recipes, but all of them are united by a rich color, a pleasant fruity aroma and a rich multifaceted taste, which has sharp-sour-sweet notes. A delicious aftertaste to this sauce is given by the bouquet of spices used, which perfectly reveal the taste of plums. savory and gourmet sauce from plums - it is very tasty, simple, fast and original. If you are a gastronomic gourmet, then you should definitely try plum sauce, best recipes which are listed below.
spicy plum sauce
Components:
- soft plums - 1 kg
- chili pepper - 1 pc.
- garlic - 3 heads
- ground coriander - 10 g
- cilantro - 1.5 bunches
- sugar - 150 g
- hops-suneli - 1 table. a spoon
After making cuts on the plums, lower them into boiling water and cook for about 15 minutes. Then we remove the skin from them, turn them into a puree. For this purpose, we use a blender, meat grinder or sieve. Cook plum puree over low heat for 20 minutes, grind cilantro, hot pepper and garlic in a blender, add to plum sauce, season with coriander and suneli hops, add sugar. Bring the sauce back to a boil and remove from heat.
Georgian plum sauce
Take:
- plums - 2 kg
- mint - 0.5 bunch
- coriander - 2 tsp. spoons
- garlic - 3 cloves
- cilantro - 20 g
- sugar and salt - 1 teaspoon each
- red and black pepper - 2 pinches each
Boil the plums in water for 30-40 minutes, then remove the bursting skin and grind the plums into a puree. In this mass, add sugar and salt, chopped garlic, mint, cilantro and coriander. Boil the sauce for 2 minutes, season with red and black pepper.
Chinese plum sauce
Components:
- plums - 1 kg
- rice vinegar - 5 tbsp. spoons
- ginger root - 40 g
- cinnamon - 1 stick
- coriander seeds - 3 teaspoons
- star anise - 2 pcs.
- garlic - 3 cloves
- cloves - 3 pcs.
- sugar - 3 tbsp. spoons
We wipe the boiled plums through a sieve, add rice vinegar, chopped ginger root, sugar, star anise, cloves, coriander, cinnamon stick and garlic squeezed through a press into this mass. Boil the sauce for about 20 minutes, remove spices from it, beat the rest of the mass until uniform consistency blender.
Tomato plum sauce
Ingredients:
Cut plums and tomatoes into slices, stew in a pan with vegetable oil, cloves, salt, sugar and wine. Periodically stir the sauce, after 5 minutes turn it off and wipe everything through a sieve together with nutmeg, paprika and vinegar.
Plum sauce for fish
Required products:
- plum - 0.5 kg
- white dry wine- 1 glass
- cilantro - 50 g
- tarragon - 20 g
- sugar - 10 g
- garlic - 2 cloves
Boil plums in wine until soft, it will take about 10-15 minutes. Then add finely chopped cilantro, garlic and tarragon to them. Bring the sauce to a boil, season with sugar. It goes especially well with catfish and crucian carp.
Spicy plum sauce
Components:
- plums - 800 g
- apple cider vinegar - 70 ml
- brown sugar - 3 tbsp. spoons
- ground ginger - 5 g
- salt, black pepper, chili, cayenne and allspice - 5 g each
- cinnamon - 1 stick
- garlic - 2 cloves
We cut the plums into 2 parts, stew in a saucepan in a small amount of water with the addition of vinegar, sugar, ginger, salt, cinnamon and all kinds of pepper. Bring the mass to a boil and cook the plums for 30 minutes, then take out the cinnamon stick, and grind the rest of the mass in a blender or mash it with a sieve.
Plum sauce with basil
Take:
- plums - 2 kg
- basil - 1 bunch
- coriander - 1 tbsp. a spoon
- fruit vinegar - 50-70 ml
- garlic - 1 head
- chili pepper - 0.5 tsp
- sugar and salt - to taste
Boil the plums until they turn into a puree, adding salt and sugar to them along the way. Grind the basil and garlic, crush the coriander seeds in a mortar. Add this along with chili and vinegar to the plums, turn off after a minute. We twist the mass until a homogeneous state.
Resting on the Black Sea coast of the Caucasus, a rare tourist will not bring tkemali with him - a Georgian sweet and sour sauce that has a spicy spiciness and is ideal for any type of meat, no matter how it is cooked. Traditionally, it is made from sour plums, although other recipes for this sauce are also popular today, when sloes, gooseberries, apples and other fruits and berries are taken as the basis. but classic sauce Tkemali is made from plums.
Plum tkemali sauce for the winter is worth preparing for several reasons. It improves appetite, saturates the body with vitamins, is low in calories, is well stored and gives meat dishes a unique taste. We present for our readers 7 recipes for plum tkemali sauce, including the classic one, as well as tips for preparing the popular Caucasian seasoning.
Culinary Secrets
Any hostess can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. Just follow a few simple recommendations and try to follow the recipe. The last requirement does not apply to housewives with experience home canning: They can get creative by combining seasonings to their liking. Moreover, in Georgia, tkemali is prepared in different ways, there is no single recipe for this sauce, and the option that is considered classic can only be called such. However, following some rules when preparing tkemali will not prevent anyone who wants to get plum sauce identical to the original one.
- For tkemali, it is better to choose plums of sour varieties, it is even permissible to use slightly unripe fruits.
- It is not customary to add vinegar and oil to tkemali sauce. spicy seasonings included in its composition, as well as long-term heat treatment, allow you to store the workpiece long time at home, even if room temperature. It is only important that the jars are sterilized and hermetically sealed.
- When cooking plums, stir so that they do not burn. To do this, it is best to use a wooden spoon or spatula, although the use of stainless steel appliances is also acceptable.
- Enameled containers are used for cooking. They can be replaced by any, with the exception of aluminum. The use of aluminum cookware is taboo because this material forms harmful substances when it comes into contact with acids.
- An important component of tkemali is such a seasoning as marsh mint. It is often replaced with peppermint. The taste is not quite identical, but only real gourmet well familiar with Caucasian cuisine.
- Plums for the sauce must be crushed. To do this, they are first boiled for some time, then ground through a sieve. This allows you to get the sauce of the most fine texture. If this does not seem important to you, then the fruits can be broken with a blender or turned through a meat grinder - this will greatly simplify and speed up the process of preparing liquid seasoning.
- In order to make the plum sauce thick enough, it is boiled down 3-4 times. This must be taken into account when calculating the amount of products to obtain the desired volume of harvesting for the winter.
By following these guidelines, you are sure to make a sauce you can be proud of. Just keep in mind that if you make it a little, it does not even last until winter - almost everyone likes the seasoning, regardless of what kind of cuisine the eaters prefer.
Classic tkemali sauce recipe
What do you need:
- plums (peeled) - 3 kg;
- garlic - 2 heads;
- fresh cilantro - 0.2 kg;
- sugar - 0.5 cups;
- salt - 4 tbsp. l.;
- hops-suneli - 20 g;
- swamp mint (can be replaced with peppermint) - 10 g;
- hot pepper - 2 pods.
How to cook:
- Peel the plums, cover their tops with spoons of sugar and leave for a while in a cool place so that they let the juice flow.
- Put on fire, if necessary, splashing a little boiled water into a container with plums.
- Bring to a boil, cook for 5-10 minutes and rub through a sieve.
- Return to fire. Cook, stirring, until the contents of the pot are reduced by half.
- Add finely chopped greens, crushed garlic, pepper, chopped with a blender, salt and remaining sugar, as well as suneli hops. Continue to cook for 10-15 minutes.
- Arrange the sauce in sterilized glass containers of small volume, screw them with boiled lids.
After cooling classic tkemali can be put away in the pantry - the sauce is well worth normal conditions even if the room is at room temperature.
A simple recipe for tkemali sauce
What do you need:
- plum - 1.5 kg;
- salt - 20 g;
- sugar - 50 g;
- hops-suneli - 20 g;
- garlic - 2 heads;
- hot pepper - 1.5-2 pods.
How to cook:
- Grind the peeled plum with a blender.
- Mix with salt and sugar, put on fire and boil down two to three times.
- Grind garlic with a blender along with pepper. If you want the seasoning to be less pungent, first remove the seeds from the pepper.
- Add the garlic-pepper mixture to the sauce, along with the dry seasoning.
- After boiling the sauce for another 6-7 minutes, remove it from the heat and pour into sterilized containers.
This sauce, like the classic one, also does not require special storage conditions. It turns out less tender, but more spicy and not as salty as traditionally brewed. But to prepare such a seasoning is not difficult even for a novice hostess. Besides, it won't take long. We can say that according to the above recipe, the seasoning is prepared in haste.
Yellow plum tkemali
What do you need:
- plum (peeled) - 1 kg;
- sugar - 20-40 g (depending on how sweet your plum is);
- salt - 30 g;
- garlic - 1 head;
- hot pepper - 1 pod;
- fresh cilantro - 50 g;
- fresh dill - 50 g;
- ground coriander - 10 g.
How to cook:
- Turn the plum into a puree in any way convenient for you.
- Crush the garlic with a press.
- Chop the pepper as finely as possible.
- Finely chop the greens with a knife.
- Pour salt and sugar into the plum puree, boil it to the desired density.
- Cool down. Add greens, pepper, garlic and coriander.
- Bring to a boil, boil for 2-3 minutes.
- Divide into jars (sterilized, of course), screw them tightly.
Keep the sauce out yellow plums you can in the conditions in which it is convenient for you - the seasoning is not capricious, it lasts all winter even at 23-24 degrees.
Plum tkemali with pomegranate juice
What do you need:
- plum - 2 kg;
- sugar - 60-80 g;
- salt - to your taste;
- coriander, hops-suneli - to taste;
- garlic - 1 head;
- pomegranate juice (natural) - 100 ml.
How to cook:
- Grind the peeled plum, mix the puree with salt, sugar, dry seasonings. Bring to a boil and cook until desired thickness.
- Pass the garlic through the press, mix with the sauce. Pour pomegranate juice into it.
- Stir and cook for literally 5 minutes.
After distributing the sauce into jars, cork them and, after cooling, put them away for the winter. You can store in a regular pantry.
Plum and tomato tkemali
What do you need:
- plum - 1 kg;
- tomatoes - 1.5 kg;
- sweet pepper - 0.75 kg;
- onions - 0.5 kg;
- sour apples - 0.5 kg;
- hot pepper - 1 pc.;
- salt, sugar, fresh herbs- taste.
How to cook:
- Pour boiling water over the tomatoes, remove the skin from them, break the pulp with a blender.
- Fill plums a small amount water, boil for 5 minutes, wipe through a sieve.
- Peel apples, grate.
- Grind the onion with a grater or blender.
- Do the same with sweet and hot peppers, after removing the seeds from the vegetables.
- Mix all the ingredients, boil the sauce to the desired consistency.
- Arrange in sterilized jars, roll up.
Strictly speaking, tkemali sauce prepared according to this recipe can be called only with a big stretch, but its taste will definitely not disappoint you.
Tkemali without cooking
What do you need:
- plum (already pitted) - 1.2 kg;
- hot pepper - 2-4 pods;
- garlic - 1 head;
- basil - 50 g;
- cilantro - 50 g;
- peppermint - 25 g;
- salt - 20 g;
- sugar - 20 g.
How to cook:
- Put the peeled plums, garlic and pepper into a blender bowl and chop.
- Grind the greens in the same way.
- Mix everything by adding salt and sugar. For reliability, use a mixer or blender.
- Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).
As soon as the sauce is ready, it must be removed in the refrigerator - only in this case it will stand all winter without spoiling. After all, it is cooked without cooking. But this way of cooking tkemali allows you to save a maximum useful substances contained in its constituent components.
Tkemali sauce with walnuts
What do you need:
- tkemali sauce (made according to any of the above recipes) - 1 l;
- nuclei walnuts- Cup;
- garlic - 1 head;
- hot pepper - 1 pod;
- fresh herbs - 1 bunch.
How to cook:
- Finely chop the garlic, pepper and herbs.
- Grind the nuts in a mortar.
- Dilute the peanut butter with the sauce.
- Add garlic, pepper and herbs.
- Stir with a blender.
This sauce can be eaten immediately or left for the winter. Keep it in the refrigerator no matter how soon you intend to eat it.
Tkemali sauce is a classic seasoning for meat. It is equally pleasant to eat at any time of the year, but especially in winter, when fresh fruit there is much less on the table. Those who are not indifferent to classical Georgian cuisine will especially like this seasoning.
lovers Georgian cuisine should not miss a plum dish past their plate. The classic plum tkemali sauce recipe has a minimum of ingredients and is not difficult to prepare. The resulting sour consistency perfectly complements meat, fish and even vegetables. The basis of the culinary invention is cherry plum or sour plum, but modern chefs have been able to somewhat transform the classic beginning and replace the plum with gooseberries, red currants or other berries that have a sour taste.
In the Caucasus, tkemali is prepared quite liquid in structure. The finished sauce is bottled, vegetable oil is added on top, corked with corks, which are tarred for reliability.
Cherry plum classic tkemali
Depending on which plum variety is chosen, this will turn out to be the color and taste. ready meal. 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 hot pepper. Spices will be 1 teaspoon full of coriander peas and 1 teaspoon of Imeretian saffron. As greens, you should take half a bunch of dill, cilantro and mint (you can use dry greens). Fill the sauce with 2 teaspoons of salt and 3 teaspoons of sugar. This sauce can be consumed immediately after preparation, for this, cherry plum should be boiled for a short time up to 5 minutes, but if you plan to preserve plum tkemali for the winter, then the cooking time should be increased to 20 minutes.
Cooking:
The classic recipe may still include chopped walnuts, but they are rarely used in the sauce.
Plum tkemali
Get brightly saturated, appetizing sauce you can go with meat by preparing it from a blue plum variety (for example,), which 1 kilogram will go to the dish. For a Georgian winter plum tkemali recipe, you will also need 5 pieces of sweet red (for a rich color) pepper, 1 hot pepper, 2 medium-sized heads of garlic, 0.5 teaspoons of ground black pepper, 1 large spoon of salt and 2 of the same spoons of sugar.
Cooking:
Plum tkemali with tomatoes
The recipe for spicy plum and tomato tkemali will help you step by step to realize your dream of sauce unusual taste. sweet and sour dish will hold 2 kilograms of plums and ripe ones. Fill the preservation with taste 300 g of onion, 1 pc. red pepper, 100 g celery root, a bunch of basil and parsley. Flavoring spices are cloves, cinnamon, mustard powder, black ground pepper- all for 1 teaspoon. Preservation of plum tkemali sauce will be provided by 100 g of vinegar, and will spicy taste 200 g sugar and 1 large spoon of salt.
Cooking:
Thanks to classic recipe plum tkemali sauce can be prepared at home without much effort. Fruit garden tree plus a few spices and an excellent addition to meat dishes on your table is ready.
