Spicy homemade blue plum sauce for the winter

Spicy and tangy plum sauce goes well with meat, fish, vegetables and pasta. At the same time, it not only improves or transforms the taste of the main ingredients of the dish, but also has enormous health benefits - after all, it is one of the most delicious and healthy sauces.

Delicious Georgian seasoning from Tkemali plums for the winter without cooking

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Homemade plum and apple sauce for meat - a simple recipe for making plum and apple sauce for the winter.

If you don’t know what to make from plums for the winter, then I recommend preparing this sauce from apples and plums. The recipe will surely become your favorite. But only by preparing it yourself at home will you be able to appreciate such a harmonious combination of all the products included in it.

The best spicy plum seasoning for the winter - a delicious preparation of plums and spices for meat and more.

Plum is a fruit that, in addition to sweet preparations, also produces a delicious savory seasoning. It is also often called Georgian seasoning - this is due to the fact that among the peoples of the Caucasus, from all the fruits, as a result of culinary magic and the combination of seemingly incompatible products, they always get a delicious spicy seasoning for meat. It should be noted that this homemade recipe is perfect for pasta, pizza, and even regular cereals. Winter is long, everything gets boring, and it allows you to add flavor variety to ordinary and seemingly boring dishes.

Plum sauce for the winter - how to prepare, delicious homemade recipe.

Plum sauce has more than one recipe. Such sauces are especially popular among the Caucasian peoples. That's understandable! After all, canned plums preserve vitamins, macro and microelements, thereby increasing stress resistance. Probably, the popularity of plum sauces plays an important role in the fact that in the Caucasus there are so many long-livers with excellent health.

Plum sauce
Plum sauce The best recipes with photos Spicy homemade blue plum sauce for the winter Spicy and tangy plum sauce goes well with meat, fish, vegetables and pasta. Wherein,

Plum sauce - five delicious recipes for the winter

Sauces occupy a special place in modern cooking. They come in different tastes and color saturation. Tomato, mushroom, spicy and sweet. Plum sauce is especially popular among lovers of such food additives. It goes well with all foods, and its preparation options are known for their variety and are not complicated. Those who want to try making the sauce with their own hands should definitely use the following recipes.

Recipes for plum sauce came into modern cooking from those countries where plums grow. These are the Caucasus, China and Japan. A delicious seasoning for the winter from a summer fruit can be prepared at home. It goes perfectly with meat or other dishes, and its taste will complement the treat with pleasant notes of freshness.

Since plums can be combined with almost all spices, vegetables and other seasonings, there are many options for preparing your favorite winter treat. The most common sauces made from this fruit are:

• Tkemali,
• Chinese plum sauce,
• tomato-plum,
• to meat.

The color of the sauce directly depends on the color of the selected fruit. Recipes for preparing food for the winter differ in the ingredients included in their composition and in the method of preparation.

The famous Caucasian plum sauce Tkemali is prepared without cooking, so 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, food is washed and, if necessary, cleaned. One kilogram of Hungarian plums is thoroughly washed and the seeds are removed from the fruit. After which the harvest is ground in a meat grinder or using other kitchen equipment. When grinding the plums, add 3 heads of peeled garlic, 1 kilogram of bell pepper and 5 pieces of hot pepper, from which the seeds have previously been removed.

Next, finely chop the cilantro (2 bunches per 1 kg of plums) and add it to the finished puree. The ingredients are mixed, 2 tablespoons of salt, 100 grams of sugar and 2 tablespoons of vinegar are added. 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 has infused, it is poured into prepared containers, covered with lids and stored in the refrigerator. You can take the first sample from the workpiece after 2 weeks.

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

In the classic Georgian sauce, only cherry plum is used, but the seasoning turns out delicious from any variety of plum. To make the fruits soft, place them in a 5-liter saucepan and bring to a boil, then reduce the heat and cook for 120 minutes.

You need to turn 4.5 kilograms of fruit into puree. Then they are turned off and left to cool. The peel and seeds are removed, and the resulting mass is ground through a sieve.

While the puree is infusing, the remaining ingredients are prepared for it. Five cloves of garlic are peeled and passed through a garlic press or crushed in any other way.

Wash and cut 1 bunch of fresh mint. Coriander is crushed.

The resulting puree is put back 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 mixture is brought to a boil and simmered over low heat for another 5 minutes.

The finished hot sauce is placed in sterilized jars and covered with lids. The workpiece is wrapped and remains in this state until it cools completely. When the containers have cooled, you can transfer them to a permanent storage location.

Chinese plum sauce will add oriental exoticism to the dishes. Recently, the seasoning has been popular among domestic lovers of Chinese cuisine. It’s also easy to prepare food for the winter at home. For this you will need:

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

One kilogram of the selected plum variety 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.

Next, the plum pulp is placed in a saucepan, and the remaining ingredients are added to it. 2 star anise, 1 cinnamon stick, 4 clove buds, 1.5 teaspoons of coriander, 100 grams of sugar and 120 milliliters of rice vinegar thrown into a container with puree are mixed and the mixture is brought to a boil.

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

A fairly simple way to prepare tomato-plum sauce. According to the recipe, the housewife will need:

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

All ingredients Place in a saucepan and bring 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 over low heat continues for another 20 minutes. The hot sauce is poured into sterilized jars and rolled up. Containers with the workpiece are turned over and wrapped. After cooling, they are moved to a permanent storage location.

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

• plums,
• tomatoes,
• garlic,
• white onion,
• 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 filled with 100 milliliters of water. Then cover with a lid and cook for several minutes. Next, the boiled preparations are ground through a sieve into puree.

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 finished, remove the bay leaf from the puree. Next, 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 housewife not only saves her budget, but also provides her family with healthy products. Despite the fact that it is easier to buy them in the store, homemade ones are always healthier and tastier.

Plum sauce - five delicious recipes for the winter
Plum sauce for the winter. Recipe for raw and boiled Tkemali. Spicy seasoning for meat. Methods for winter harvesting plums at home.

Simple and tasty plum sauce for the winter: 5 options for one recipe

Thick and aromatic plum sauce for the winter is a special preparation. Believe me, I'm not joking or exaggerating. If you try to cook it at least once, you will forget for a long time about compotes, preserves, marmalade and other sweet preparations made from plums for the winter at home. After all, sauce is something completely different. Before you even blink an eye, the jar will end... and then another one, followed by the next one. 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 cooking and even living on, despite all the worries, problems and troubles. Is it worth denying yourself the pleasure of pampering your family with plum sauce for homemade meat?

The answer to this question lies on the surface. Of course it's not worth it. And even more than that - the more diverse your assortment of preparations is, the more significant, important, accomplished person you will feel. And not just a housewife.

Choose the appropriate recipe and prepare a delicious plum sauce for the winter!

First, my favorite option for preparing sauce for the winter.

Plum sauce for winter meat is very tasty

• 1 kg ripe blue plums (Hungarian plums are fine),
• 1 small head of garlic,
• 4 large red sweet peppers,
• 1 tablespoon sugar,
• 1 tablespoon apple cider vinegar,
• salt to taste,
• ground black pepper to taste,
• 2 tablespoons of refined vegetable oil.

Wash ripe, unwrinkled plums and remove the pits. There is no need to remove the skin; it will not interfere with the taste of the finished sauce. Place the fruit halves in a blender bowl and puree. If you don’t have a blender, you can grind them in a meat grinder. Pour the plum puree into a saucepan (preferably with a ceramic coating - protection from burning) and bring to a boil over low heat. Don't forget to stir. Cook for 10 minutes. While the plums are cooking, remove the seeds from the bell peppers. Pass it through a meat grinder or cut into small pieces and blend with a blender. Add to the boiling plum puree, stir, cook for another 10 minutes at a barely noticeable boil. Then salt and sweeten the future sauce: add sugar according to the instructions in the list of ingredients, and add salt to taste. Pour in refined vegetable oil and apple cider vinegar. Peel and finely grate the garlic, add it to the sauce too, but 5 minutes after the oil and vinegar. Pepper the preparation to taste, bring to a boil after all the additives, pour into sterile jars and roll up.

Winter plum sauce for curried meat

I found this recipe on Anastasia Skripkina’s forum - and I really liked it.

• 2 kg of ripe blue plums, maybe sweet and sour,
• 2 small heads of garlic,
• 6 pieces of red sweet pepper,
• 2 hot peppers (small),
• 5 tablespoons of sugar,
• 25 grams of curry seasoning,
• salt to taste.

The curry sauce is prepared without sterilization, so it needs to be cooked for quite a long time.

Wash and pit the plums, grind or puree them in a blender, cook for 25 minutes, then grind the sweet peppers and add to the pan with the fruit puree. Cook again for 25 minutes. Add chopped hot pepper, stir, cook over low heat 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 seal immediately. In winter it will be a wonderful seasoning for meat.

Spicy plum sauce for the winter

The main feature of the sauce is its pungent taste and smooth, uniform consistency.

• 2 kg red or blue plums,
• 2 pods of hot pepper,
• 1 large sweet pepper,
• 5 tablespoons of sugar,
• 1 level tablespoon of salt,
• 1 glass of water,
• 1 tablespoon herbs de Provence seasoning.

Sort and wash the plums, remove the seeds, place the fruit halves in a basin and add 1 glass of water. Over low heat, gradually heat the contents of the bowl, cook for 10 minutes, then rub the softened plums through a sieve.

Wash, deseed and finely chop the sweet and hot peppers. Add to the plums and use an immersion blender to blend, then additionally rub the mixture through a sieve. Your goal is a smooth sauce without any homogeneous visible particles.

Heat the hot plum sauce to a boil, add salt, sugar and spices. Cook for half an hour over low heat, then pour into sterile jars, immediately roll up, turn over, and wrap. The spicy plum seasoning is ready, you can enjoy it at any time.

Plum and apple sauce for the winter

A good combination of plums and apples - savory, spicy, rich. The sauce goes well with many meat dishes.

• 3 kg ripe tomatoes,
• 1 kg blue plums,
• 1 kg apples,
• 4 onions
• 200 grams of sugar
• 50 ml vinegar 9%
• 1 tablespoon salt
• 1 teaspoon ground black pepper,
• 1/3 teaspoon ground red pepper.

Please note - 9% table vinegar is used. Not essence, not apple, not balsamic or homemade. Regular store-bought vinegar labeled “table vinegar.” Please pay attention to this before writing comments.

Wash tomatoes, apples and plums, wipe dry and cut into large pieces (pre-core apples). Peel the onion and cut into large pieces. Pass the tomatoes with plums, apples and onions through a meat grinder, pour everything into a saucepan and put on fire. Stirring, bring the applesauce and vegetable puree to a boil. After boiling, reduce the heat and simmer the sauce for about 2 hours at a low simmer, stirring as often as possible with a wooden or plastic spoon.

Remove the pan from the heat, additionally grind the contents with an immersion blender, add salt with sugar, ground cinnamon and pepper, and put on fire. Cook the tomato-plum sauce with apples for 45 minutes at low simmer, stirring occasionally. Sterilize the jars and boil the lids for 10 minutes. At the end of cooking ketchup, pour vinegar into it and stir. Immediately remove the sauce from the heat, fill the jars to the top, roll up the prepared lids and turn upside down. Cover the jars with a blanket and leave until completely cool.

Chinese plum sauce for the winter

At one time, the recipe for this sauce was found on the Gastronom website, after which it was tried more than once in my own kitchen.

• 1.5 kg blue plums,
• 1 clove of garlic,
• 2 small onions,
• 120 grams 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.

Peel and chop the onion, garlic and ginger root using a 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. Cover, reduce heat and cook for 30 minutes, remembering to stir. Grind the plum mass in a blender. Return it to the saucepan and add the brown sugar, apple cider vinegar and spices. Stirring, bring to a boil over low heat. Cook for about 45 minutes. Transfer the prepared Chinese plum sauce into clean jars, close the lids and pasteurize in boiling water for 20-30 minutes, depending on the volume of the jars.

Plum sauce for meat for the winter

A wonderful addition to any dish is an appetizing sauce, which fills the food with an exquisite aroma and subtly emphasizes the uniqueness of the taste. Plums are an ideal base for making an amazing seasoning that you can use on kebabs, fish or pasta. And so that this fruit can be eaten in winter, preserve ketchup from it. Such a twist for the winter will become an indispensable help for the housewife in preparing delicious holiday dinners. How to prepare it and what are the important secrets of canning are further in the article.

How to choose and prepare plums for harvesting for the winter

The fruits must be pre-selected and carefully prepared for the seasoning preparation procedure. If you approach this stage lightly, the result may disappoint you with fermented twists in winter. Therefore, read on for the basic recommendations on how to choose and process plums correctly.

• Select firm, whole fruits that are free from defects.
• Avoid using overripe specimens as they may spoil the flavor during the preparation of the sauce.
• In order for the twists to be stored for a long time, it is important to remove the seeds.
• Wash each cream thoroughly, remove the stems and leaves.

What utensils will you need?

Prepare the necessary utensils in advance. It is important to take into account all the recommendations in this regard, otherwise you risk getting an unsuccessful result, and the sauce will not be able to be stored in canned form. Next, study the detailed list of utensils you will need:

• Large plastic basin for washing plums.
• Enameled cooking pan.
• Glass jars. A volume of 0.5 liters is optimal.
• You may need additional kitchen appliances: blender, multicooker, meat grinder.

Delicious step-by-step recipes for plum sauce for meat

With the help of plums, incredibly appetizing seasonings are obtained that wonderfully highlight the taste of any meat or fish dish. Having tried plum seasoning at least once, you will dream of repeating it, realizing that you haven’t eaten anything tastier for a long time.

As a rule, cooks of Caucasian nationality specialize in preparing such sauces, which is worth only the original “Tkemali”, which is easy to simply spread on bread and enjoy. You can prepare such a delicious dish at home with your own hands.

“Tkemali” from cherry plum in Georgian style

Wonderful Georgian cuisine is in great demand among Slavic peoples. She is adored for her amazing meat dishes and sauces for them. “Tkemali” has become the most popular; it is served with lamb, beef or pork. This unsurpassed sweet and sour taste brings bliss to everyone who is lucky enough to try this thick and aromatic addition to the main dish. No inquisitive housewife would refuse to know how to cook it, so below you will find a detailed recipe.

• 0.7 kg cherry plum.
• A bunch of cilantro.
• 5 garlic cloves.
• Half a teaspoon of coriander and a quarter of red pepper, finely ground...
• Half a regular glass of lemon juice.
• 1/4 tsp. salt.
• 1 tbsp. l. vegetable oil.

1. Place the cherry plum in an enamel pan. Pour water so that it covers the fruits, bring to a boil.
2. Reduce the heat, cover with a lid and simmer until soft (10-15 minutes).
3. Drain the water through a colander, remove the seeds, and drain in a fine sieve.
4. Place the grated mixture back into the pan, add the squeezed garlic, finely chopped cilantro and the rest of the ingredients except the oil. Put it on fire.
5. Bring the mixture to a boil, hold for a couple more minutes and remove.
6. Place the plum sauce into sterilized jars.
7. Pour oil on top and seal tightly with lids.
8. Uncanned Tkemali can be perfectly stored in the refrigerator for up to two months.

Tomato-plum ketchup for the winter

Anyone who has never tried regular ketchup prepared with the addition of plums does not know how tasty such a seasoning can be. Be sure to try this recipe to verify this statement. The combination of tomatoes and plums gives an extraordinary taste, the appetizing quality of which lies in its sweet and sour notes. Make a small supply for winter using this recipe, and you will see how popular plum sauce will be among your family members and dear guests.

• 2 kg of tomatoes.
• 1 kg plums
• 0.2 kg onions.
• One and a half tbsp. l. salt.
• 0.2 kg sugar.
• 3 chili peppers.
• 0.5 tsp. khmeli-suneli.
• A couple of bay leaves.
• Two tbsp. vinegar 9%.
• 0.1 kg garlic.
• A bunch of dill, cilantro, parsley, basil.

1. Wash the tomatoes, peel them, cut them crosswise on top and dip them in boiling water for a moment.
2. Separate the pits from the plums.
3. Also cut the onion into 4 parts.
4. Use a blender to crush the tomatoes, onions, and plums into a paste.
5. Boil the resulting mixture in an enamel pan over low heat for about two hours.
6. Grind the greens with garlic and chili in a blender.
7. Add all ingredients to the tomato-plum mixture and simmer again for up to half an hour, until the ketchup begins to thicken.
8. Remove the bay leaves.
9. Pour the plum sauce into clean jars and preserve.

Spicy seasoning

Many people value sauces for their spiciness, so cooks don’t skimp on hot chili peppers when preparing plum sauce for meat. This is how a culinary ace tries to achieve a special taste of a hot dish with notes of acidity and sweetness. You can easily prepare this seasoning for the winter, because it retains its flavor for a long time. amazing taste and does not spoil. Therefore, see below how to prepare hot sauce with blue plums.

• 4 kg blue plums.
• 5 tbsp. l. salt.
• 4 chili peppers.
• 4 heads of garlic.
• Dried cilantro.
• Coriander seeds.
• Dill, basil.
• A handful of shelled walnuts.

1. Rinse the plums and remove the pits.
2. Boil for half an hour, grind on a fine sieve with a silicone spatula.
3. Add the remaining chopped ingredients and cook again until the seasoning begins to thicken.
4. Pour the plum sauce into jars, twist and wrap.

Unusual homemade adjika made from plums and bell peppers

The traditional preparation for the winter is adjika. It is closed in parallel with tomatoes and used as a seasoning for many dishes. However, few people know that ordinary adjika can easily be turned into a sauce of extraordinary taste by adding a little plum. You can immediately serve this preparation along with a dish to pamper your guests. Below you will find a detailed recipe.

Plum sauce for meat for the winter
Step-by-step recipes with photos will help you prepare plum sauce for meat for the winter. See different versions of this dish with plums: Georgian cherry plum tkemali, tomato-plum ketchup, homemade adjika with bell pepper

The most affordable of the sauces is ketchup, which can be purchased at any store at a very economical price. For this reason, tomato sauce is used in almost every family, without even thinking about the fact that there are many seasonings that harmonize with meat dishes no worse, and sometimes even better than ketchup. Plum sauce goes well with meat no worse than tomato sauce, and many gourmets prefer to eat meat dishes with it. True, most often you have to prepare such a sauce yourself. During the plum harvest season, it is inexpensive, and if you are a connoisseur of plum sauce, you can prepare it for future use in any quantity: prepared according to all the rules, it costs well and goes well with any dish, especially meat.

Cooking features

The housewife does not need much culinary experience to prepare a delicious plum sauce for serving with meat or for the winter. However, it wouldn’t hurt for her to know some of the features of making plum sauce.

• Ripe but not overripe plums are more suitable for the sauce. You should not pick unripe fruits or use overripe ones - in both cases the taste of the sauce will not be good enough. And if you can find recipes that still allow you to make a good sauce from green plums, carrion certainly cannot be used in any way.
• The most labor-intensive work in the process of preparing plum sauce is peeling the seeds from the fruit. To do this, the plum, already washed and dried, is cut along the circumference, separated into 2 halves, then the pit is removed. If the sauce is prepared in small quantities, then a little plum will be needed and any housewife can clean them quickly, but preparing a significant amount of plum sauce for the winter will require time, patience and skill.
• In order for the plum sauce to acquire a uniform consistency, you will need to use kitchen equipment: the finished sauce is crushed with a blender, boiled again and only then cooled to serve, or poured hot into sterilized jars to prepare the product for the winter.
• The sauce can be stored for a long time only if it has been subjected to heat treatment for the required duration and has been poured into sterilized jars that are sealed hermetically. Storage conditions are usually indicated in the recipe. As a rule, the sauce, in the preparation of which sugar, salt and vinegar were not used to a sufficient extent, is stored in the refrigerator, but if the composition includes the proper amount of the above natural preservatives, the plum sauce can be stored at room temperature.

Tkemali sauce is usually served cold with meat. However, if you wish, you can add it to dishes when preparing them.

Classic plum sauce recipe

Composition (per 1 l):

• plums – 1 kg (the weight of the already pitted fruits is indicated);
• garlic – 1.5–2 heads;
• hot capsicum – 1 pc.;
• dried basil – 5 g;
• ground cardamom – 5 g;
• coriander – 10 g;
• sweet mustard (ground into powder) – 5 g;
• mixture of ground peppers – 5 g;
• cloves – 2 pcs.;
• dried ginger (optional) – a pinch;
• sugar – 160–180 g (depending on how sweet the plums are);
• fresh cilantro – 50 g;
• salt – 10 g.

Cooking method:

• Wash with soda and sterilize glass jars or bottles with a total capacity of 1 liter. If you use bottles, prepare the funnel by washing it thoroughly and boiling it for 5 minutes; in extreme cases, pour boiling water over the funnel before use. Boil metal lids together with the funnel or separately, allowing you to seal the jars and bottles airtight.
• Sort and rinse the plums. Place them in boiling water for 15 minutes and remove with a slotted spoon. Peel off the skin: after the manipulation, it can be easily removed. You can, of course, leave the skin of the plums, but in this case the sauce will not have such a delicate and smooth consistency, which is characteristic of classic plum sauce.
• Cut the fruits in half and remove the seeds.
• Grind the plum pulp with a blender.
• Place the plum puree in an enamel basin or large bowl, place on the stove and cook, stirring, for 10 minutes. It is necessary to cook over low heat, otherwise the puree may start to burn.
• Peel the garlic. Remove the seeds from the pepper. Wear gloves as these products can burn your skin, especially if handled in large quantities.
• Chop the garlic using a special tool. Either chop the pepper very finely with a knife, or grind it using a blender.
• Add salt and sugar. Continuing to cook the sauce for another 10 minutes until they are completely dissolved.
• Add cilantro, finely chopped with a knife, pepper, garlic passed through a special press, and dry spices into the sauce. Stir and cook for another 5 minutes.
• Pour the sauce into prepared containers and cover tightly with boiled lids.
• Turn the jars upside down (you don't have to turn the bottles upside down). Cover with a blanket and leave until completely cool. Store in a cool place.

If you prepare the sauce in small quantities and plan to eat it within a week, the cooking time can be reduced by 2-3 times. In this case, the sauce will be just as tasty and at the same time more healthy.

A simple recipe for plum sauce for meat

• plum – 1 kg;
• brown sugar – 25 g (or 20 g regular beet sugar);
• hops-suneli – 10 g;
• garlic – 2 cloves;
• water – 20 ml;
• salt - to taste.

Cooking method:

• Wash the plums well and dry with paper towels. Cut in a circle, break, remove the seeds. Puree the pulp using a blender.
• Mix plum puree with sugar and garlic passed through a press, add seasoning, salt, and a little water.
• Place over low heat and cook, stirring, until the sauce turns brownish.

The sauce prepared according to this recipe is not intended for long-term storage. You can refrigerate it and serve it with meat throughout the week. If you do not have time to eat the sauce within the specified time, it is better to throw it away, otherwise it will still become too sour and tasteless.

Plum sauce with apples for the winter

Composition (per 5 l):

• plums (peeled) – 1.5 kg;
• tomatoes – 3 kg;
• onions – 0.3 kg;
• apples – 1 kg;
• sugar – 0.2 kg;
• table vinegar (9 percent) – 50 ml;
• salt – 20 g;
• ground black pepper – 5 g;
• ground cinnamon – 2–3 g;
• ground red pepper – 2 g.

Cooking method:

• Wash the plums and dry them. Remove the seeds from them. Grind the pulp using a blender.
• Wash the apples, peel them and cut out the core. Cut into large pieces. Puree.
• Pour boiling water over the tomatoes, peel, cut into small cubes, and place in a saucepan with a thick bottom.
• Stir in the plum and apple puree with the sugar. Place in a saucepan with tomatoes.
• Peel the onion, chop with a blender, add to the rest of the ingredients.
• Place the pan over low heat. Cook fruits and vegetables for 2 hours, stirring them often.
• 10 minutes before readiness, add salt, spices, vinegar, stir.
• Place the sauce in small sterilized jars, roll them up or seal them tightly with screw caps.
• Turn it over and wrap it in a blanket.

After cooling, the sauce can be stored in the pantry, as it stands well even at room temperature.

Plum sauce prepared according to any of the above recipes will be an excellent addition to meat. It goes especially well with lamb, pork, and poultry.

Various additives, including sauces, can add new flavors to familiar dishes. Of course, you can buy them in the store, but it is much more practical to prepare them yourself. For example, a healthy and versatile plum sauce.

Peculiarities

Plum-based sauce is a spicy addition to meat dishes and vegetables. Sauce from plums (sour, green) is an excellent opportunity to “attach” a crop that is not suitable for fresh consumption or for making jam or marmalade.

To prepare some types of sauce, it is recommended to take sour fruits, while for others - only ripe ones. In any case, you should not use plums that are overripe and beginning to rot. This will spoil the taste of the sauce and give it a damp, moldy smell.

Despite the variety of recipes, they all involve peeling the pulp from the pit. To do this, the plum is cut into two halves along the circumference, after which the pit is easily removed.

Grinding the fruits can be done with a blender, but it is much better to first grind the boiled plum mixture through a colander. This will allow you to get rid of the skin, which, with simple chopping, will still be felt in the finished dish. After the composition has been passed through a colander, it can be whipped with a blender. This will ensure maximum homogeneity of the sauce, as well as its airiness.

The classic recipe involves boiling plums and pureeing them. Real creativity begins with the choice of spices and additional ingredients that allow you to get more spicy or, on the contrary, gentle sauces. Adding soy sauce and ginger creates Chinese sauce or a similar version of Hoisin sauce. The use of cilantro and oriental spices turns the sauce into a work of culinary art of Georgian cuisine.

When cooking, sauces may burn and spit. It is better to cook them in a thick-walled cast-iron bowl, cauldron, and stir occasionally. Better with a wooden spoon or spatula. Spices largely provide the piquancy of the dish. Professional chefs recommend using not ready-made mixtures, but grinding the spices immediately before adding them to the dish. This will preserve their aroma as much as possible.

If the sauce is too thick, you can save it by adding water and blending the mixture thoroughly with a blender. However, it is better to use the decoction in which the plums were boiled to obtain a puree. After cooking, it is recommended to pour out a small amount of plum water just for such cases.

An excessively liquid sauce can be “thickened” by adding finely chopped herbs or nuts. If the dish is not intended to be stored for a long time, you can also add a little flour or starch, which is poured into the plum mixture stirred over the fire. After adding these components, you need to puree the mixture again.

If you plan to store the sauce for a long time, then it is necessary to roll it into sterilized jars and provide suitable storage conditions. Until the jars of sauce have cooled, they are wrapped and left indoors. After cooling, they are lowered into the cellar or put in the refrigerator.

How to cook?

For this dish, you can use slightly unripe fruits of the Hungarian variety or cherry plum. Plum goes well with vegetables - tomatoes, carrots, as well as sweet and sour apples and walnuts. In any case, slightly sour plum fruits contribute to the finished sauce spicy taste.

Classical

This group of plum sauces includes tkemali. It is a traditional Georgian or Abkhaz sauce, which is prepared from unripe plums of the same name variety (tkemali, better known as cherry plum). It is often served with meat, kebabs, and barbecue.

The list of products for tkemali is as follows:

• 4 kg plums;
• 2 teaspoons ground coriander;
• head of garlic;
• 200 g mint;
• 2-2.5 teaspoons sugar;
• Salt to taste (about 1 teaspoon will be enough);
• 450 ml of clean water.

The plums should be washed, set aside those unsuitable for use, and then put in a saucepan, add water and bring to a boil over high heat. Then the heat is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, the skins and seeds will be easily separated from the pulp. As soon as this happens, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, grind it through a colander. All the pulp turns into a puree that is homogeneous in consistency. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce is simmered for another 7-10 minutes over moderate heat. Based on your own taste preferences, you can add pepper or a mixture of peppers.

To store tkemali, you need to sterilize the jars, pour the sauce into them and roll them with metal lids.

As already mentioned, both Georgians and Abkhazians love and know how to cook tkemali. However, Abkhazian sauce is usually prepared from cherry plum, and Georgian sauce is usually made from “Vengarian” or similar varieties. Tkemali is also prepared from green plums, adding sloe to it. One of the classic ones is chutney sauce, which is an Indian sauce with the addition of spices and fruits. Ideal for duck, lamb, pork and vegetable side dishes.

Plum chutney:

• 0.5 kg plums;
• 100 g pineapples;
• 50 ml pineapple juice;
• 2 tablespoons honey;
• star anise;
• 20 g fresh chopped ginger;
• cinnamon stick;
• 1 tablespoon balsamic vinegar;
• 1 tablespoon cognac.

For this recipe, it is convenient to use canned pineapple, taking pieces of fruit and juice from there.

Wash the plums, remove the pits and cut into halves or quarters. Place the fruits in a saucepan, sprinkle with spices, add honey, alcohol, juice and pineapple pieces. Leave for 30-60 minutes so that the fruits are saturated with spices and release juice. After this, add water and bring to a boil. From the moment it boils, reduce the heat and simmer for another half hour.

Remove star anise and cinnamon from the mixture and puree it with a blender. Simmer for 10 minutes, adding balsamic vinegar at the very end. The dish can be served to the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to the chutney, and ginger, cloves, and mustard as spices. The peculiarity of this sauce is its sweet and sour taste, which must be taken into account when selecting ingredients.

For the winter

Many of the recipes given are suitable both for consumption immediately after preparation and for storing for the winter. When you make a dish for future use, it is better to take small jars - 0.5-0.7 liters.

Spicy sauce:

• 2.5 kg “Hungarian”;
• 2-3 chili pods;
• 2 bell peppers;
• 250 ml water;
• 2 tablespoons sugar;
• 1 tablespoon each of salt and Herbes de Provence seasoning.

The berries are sorted, washed and separated from the seeds. Afterwards they need to be transferred to a thick-walled bowl, pour in water and put on low heat. Simmer for 10-15 minutes until softened. The peppers should be washed, chopped, seeds removed and chopped, and added to the plums. After this, beat the mixture with a blender, and then additionally rub through a sieve. This will help achieve a smooth and uniform composition.

The next step is adding salt, sugar and spices, after which the dish is boiled for another half hour. The jars need to be sterilized, the slightly cooled sauce should be placed in them and the lids should be closed.

The sauce from plums with apples is unsweetened, but quite rich. For this you should prepare:

• 1.2 kg of plums and apples;
• 2 kg of tomatoes;
• 220 g sugar;
• 50 ml table vinegar 9%;
• 3 onions;
• 1 teaspoon black pepper;
• a pinch of ground red pepper;
• 1 tablespoon salt;
• half a teaspoon of cinnamon.

Fruits, vegetables and berries need to be washed. Remove cores from apples, stems from tomatoes, pits from plums, and peel onions. Cut everything into pieces and grind through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, simmer for 2 hours. After the specified time has passed, you need to beat the mixture with a blender, add salt and spices, and put on the fire for another 45 minutes.

Meanwhile, prepare the jars and lids. Before turning off the sauce, add vinegar, mix everything thoroughly and immediately pour it into jars.

To the meat

Chinese plum sauce:

• 1.2 kg plums;
• 100 g sugar;
• 40 g chopped ginger root;
• 2-3 cloves of garlic;
• 120 ml rice vinegar;
• 2 star anise;
• 2 carnation stars;
• cinnamon stick;
• 1-1.5 teaspoons ground coriander.

Preparing “Hungarian” or another variety in this recipe comes down to rinsing under water, removing seeds and skin. The latter can be removed by scalding the fruits with boiling water and leaving them in this water for 10-15 minutes.

However, for most housewives it is easier to grind pre-cooked (for 5-10 minutes) plums through a sieve or colander. With this method, both seeds and skins are simultaneously separated from the pulp.

After this, the fruits should be placed in a thick-walled pan and immediately add all the ingredients (chop the garlic, peel and chop the ginger root) and place it on moderate heat for half an hour or until the plums turn into puree. After this, you should remove the spices from the composition - star anise, cloves, cinnamon stick, and then beat the sauce with a blender until smooth. Chinese sauce can also be served immediately with meat or stored for the winter.

Simple sauce for meat:

• 1 kg plums;
• 2-3 tablespoons of sugar (preferably brown);
• 10 g hops-suneli;
• 2 cloves of garlic;
• 30 ml water;
• salt and pepper to taste.

The berries must be washed, the seeds removed, and then pureed using a blender. Add salt, add spices, chopped garlic, mix everything and put on fire. You need to boil until the mass becomes homogeneous and its color turns brownish. This dish is not intended for long-term storage; it should be eaten no later than 3-5 days.

The unusual taste of plum sauce goes harmoniously with any meat. It is recommended to spice up the sauce by adding pepper. However, you can do without it or regulate its content at your discretion. One of the simplest recipes involves using the following products:

• 1.5 kg plums;
• 2-3 cloves of garlic;
• 2 tablespoons sugar;
• salt to taste (usually 1 teaspoon);
• 1 teaspoon each of “khmeli-suneli” and coriander;
• 1 chili pepper;
• 70 ml water.

Sort through the berries, removing damaged and rotten ones. Even a small amount of rot can ruin the taste of the entire sauce. Then they are washed under water and the seeds are removed. It is more convenient to cut the fruits into halves.

The berries prepared in this way are placed in a container with a thick bottom and walls, filled with water and brought to a boil over moderate heat. After bubbles appear on the surface of the mixture, leave the heat to minimum, cover it with a lid and simmer for another half hour, stirring occasionally.

While the plums are being prepared, you need to wash and peel them, then finely chop the peppers and squeeze in the garlic. Ready plums must be pureed by grinding through a colander or punching with a submersible blender.

The resulting puree should be boiled again for half an hour, stirring regularly. After the specified time, the remaining ingredients are added to the mixture. The resulting mixture is boiled for another 20 minutes without a lid over low heat, then pureed again and simmered for another 10 minutes.

This sauce can be served immediately (cool slightly) or can be preserved for the winter. It goes well with both fatty pork and diet chicken and turkey. You can add greens (bunches of parsley, cilantro) or walnuts to it. For a piquant sourness, it is permissible to add lemon juice (1-2 tablespoons) 2-3 minutes before readiness.

Combination with other vegetables and fruits

For those who are interested in cooking, plum sauce is an opportunity to come up with many new dishes, because you can add a wide variety of fruits and vegetables to it, changing the shade of the finished dish. The usual combination of plums and tomatoes is to make the sauce more liquid, and if you add garlic and pepper, it will taste like adjika.

The sauce with apples is thicker, sweet and sour. In this case, it is better to use later, sour varieties of apples.

If you add a lot of herbs to the sauce (primarily parsley and cilantro) and season it all with spices (khmeli-suneli, a mixture of peppers), you will get a dish with pronounced oriental notes. This sauce is indispensable for barbecue and campfire dishes.

The use of soy sauce, cinnamon, star anise, and ginger will make the oriental sauce more refined.

You can add sourness to the sauce, which so harmoniously complements the taste of fried pork or beef, by adding cherries or cranberries.

Suitable dishes

The sauce can be served both as an independent snack and with meat dishes and side dishes. It is recommended to place it on pieces of bread or crispbread, supplemented with a sprig of herbs and sesame seeds.

All Georgian meat dishes harmonize well with this sauce - kebabs, chakhokhbili, chakapuli, as well as snacks like shawarma. Vegetable side dishes cooked on fire or grilled also take on a more interesting flavor when plum sauce is added. However, even with everyday food, such as boiled potatoes, rice, pasta, slightly spicy plum sauce goes very harmoniously.

It is not recommended to combine such sauces with dishes that have their own subtle and varied taste. In this regard, serving the multi-faceted tkemali with red fish is quite controversial. The latter “requests” more delicate and less colorful creamy sauces. But the pollock, which is quite simple and bland in taste, will “revive” the tilapia with plum sauce. A plum and vegetable sauce like tkemali can be added to soups instead of or mixed with tomato paste, and can also be used to stew meatballs. Goes well with dolma.

You need to prepare the following ingredients for this recipe:

• 0.5 kg beef pulp;
• 1 head of red or purple onion;
• 150 ml soy sauce;
• 10 mg honey;
• 2.5-3 tablespoons of plum sauce, prepared according to one of the above recipes;
• salt and black pepper to taste;
• oil for greasing the pan.

The beef needs to be washed, films removed and cut into 1 cm thick slices. You can use steaks or pieces of meat. The resulting pieces should be placed in a suitable baking dish and poured with marinade. The latter is prepared by mixing plum and soy sauce, honey and salt and pepper.

The meat should be marinated for 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will be. You can leave the meat in the marinade overnight.

As a side dish, it is better to choose light dishes that do not have a pronounced taste - rice, stewed or grilled vegetables, boiled potatoes.

Spicy chicken with plums

Spicy plum sauce combines harmoniously with chicken meat, making the dryish chicken itself juicy and flavorful. Whole fruits, which are also present in the dish, will highlight the amazing taste of whole baked chicken with spices. The list of ingredients for cooking looks like this:

• 1 medium-sized chicken (although this recipe can also be used to cook individual parts of it - breast, drumsticks);
• 4-5 tablespoons of plum sauce;
• 400 g fresh plums;
• 2-4 cloves of garlic;
• 1.5 teaspoons ground coriander;
• salt and black pepper to taste.

The carcass should be washed and blotted with a paper towel. Then rub with a mixture of salt and coriander, put garlic inside, previously peeled and pressed through a press.

Rub the sauce inside and out of the bird and leave it to marinate like this for a couple of hours.

Now you can start preparing the plums. They need to be washed, pitted and cut into 2 halves.

The chicken should be transferred to a baking sheet or in a special form, place the plums here, cover with foil and bake for 50-60 minutes at a temperature of 200 degrees. 10-15 minutes before cooking, it is recommended to remove the foil so that the chicken acquires an appetizing crust and browns.

Serve the chicken on a platter, sprinkle with herbs and place baked plums on the sides. It would be nice to put plum sauce on the table separately.

In the next video you will find a recipe for delicious tkemali sauce.

The end of summer and the beginning of autumn is an amazing time to harvest and prepare for the long winter. Housewives, and sometimes owners, need to work hard to proudly show friends and acquaintances the pantry shelves lined with jars and treat them to all sorts of delicacies. The idea for today's recipe was born unexpectedly, since the plums prepared for food urgently needed to be taken into account. That's when I came up with the idea of ​​making plum sauce for meat. This sauce can also be prepared for poultry, but then it should be sweet and tender. My sauce recipe contains the addition of hot chili peppers and basil, so this sauce is more suitable for meat dishes. It’s very tasty to add plum sauce to vegetable or meat stews and soups. And what an original dish can be prepared if you thickly coat meat, ribs, chicken fillet with this sauce, wrap it in foil and bake it in the oven!

How to make hot plum sauce

This sauce is very easy to prepare.

We will need the following ingredients :

– plums – 4 kg.

- water - 0.5 cups

– basil – 2-3 branches (bundles)

– 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 them in half and remove the pits.

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

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

• Chop the garlic.

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

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

Our sauce is very reminiscent of Georgian plum sauce - tkemali. The only difference is that in tkemali you need to put cilantro instead of basil. Cilantro will change the taste of this sauce to a more rich one. Thus, from one portion of plums you can prepare two different-tasting plum sauces at once and alternately surprise your loved ones and friends with them.

Plum sauce for the winter Can be served with pasta, bean side dish, chicken, fish, veal, etc. For cooking, select ripe fruits. The variety is absolutely not important, the degree of maturity is important.

Tkemali sauce from plums - a recipe for the winter

Required components:

Fresh cilantro, dill and parsley - one bunch each
- ripe plum fruits – 3 kg
- sugar – 5.5 tbsp.
- salt – 0.5 tbsp.

Cooking steps:

Sort the fruits and wash them thoroughly. The water should drain. After this, proceed to removing the seeds. Peel the garlic head. Wash and dry the greens. Twist the plum halves with the addition of parsley, cilantro, and garlic cloves. You can also use a blender for grinding. Pour the mixture into a deep enamel pan, place over low heat, boil, and stir several times. Throw chopped dill into the boiling mixture. Dry herbs will also work. Stir the contents, boil it to the required thickness. It will take about 40 minutes to cook. Add salt, sprinkle with granulated sugar, stir well, continue cooking for another 15 minutes. Taste the preparation and add spices or sugar if necessary. Prepare containers with lids. Steam the containers and boil the metal lids. Pour tkemali sauce from plums into jars for the winter and seal.

Prepare and.

Plum sauce for meat for the winter

Ingredients:

Sour apple – 2 pieces
- hot pepper pod
- plum fruits – 1.25 kg
- ginger root – 5 pcs.
- vinegar essence – 2 small spoons
- salt - a small spoon

Preparation:

Wash the fruits, dry them, remove the centers. Wash the apples, cut out the center along with the seed pod. The skin can also be peeled. Grind hot peppers, garlic cloves and prepared ingredients through a meat grinder. Rinse the ginger root, peel it, rub it, add it to the plum puree, add acetic acid, add granulated sugar, and add salt. Cook the mixture with the lid open, stirring occasionally. It is necessary that the excess liquid boils away and the sauce itself becomes thick. Pre-sterilize the jars with lids, pour the product into them, and seal.

Some tips:

The spiciness of the workpiece can be controlled using hot pepper. If you don't have red capsicum on hand, replace it with ground pepper. For versatility of taste, add mint, saffron, thyme, dill, celery, basil, etc. to the dish. Acidity can also be controlled with sugar. If the fruit is too sour, add a little more granulated sugar to the sauce.

Try it too.

How to make plum sauce for the winter

Take 1 kg of fruit, 245 ml of water, a couple of tablespoons of dry dill, a head of garlic, 3 ml. coriander, 2 tbsp. l. dried mint and one and a half tablespoons of red pepper. Cut the fruits in half and place in a saucepan. Pour water, set it to a low flame. Allow them to cook until the skin and pulp easily begin to peel away from the pit. Drain the liquid into a separate bowl and prepare the puree. Boil it until it becomes thick. Add drained liquid during cooking. Add all the spices, pureed in a mortar, and salt. Boil the mixture for 5 minutes, pour into bottles, pour vegetable oil on top.

Plum preparations for the winter: sauces

Green sauce.

If you take unripe fruits, you can get a beautiful green color. Select 2 kg of green fruits, put them in a saucepan, pour water on top, put on medium heat, cook until soft. Turn off the heat, let the fruit cool, but do not pour out the broth. After cooling, drain it into a separate bowl. Grind the boiled fruits through a sieve, remove the seeds along with the peel. Peel a couple of garlic heads, add it to the total mass, and add salt. Finely chop the greens. You can crush it in a mortar along with garlic. Combine with the total mass. Add some salt. If there is not enough spice, add adjika. Add sugar and salt to taste. Pour the finished product into suitable containers.

Find out also.

Yellow plum sauce for the winter

Required Products:

Salt – 20 g
- garlic head
- granulated sugar– 50 g
- cilantro, dill – 50 g each
- coriander – 0.5 l.
- hot pepper pod

Cooking steps:

Take the fruits, pass them through a meat grinder, removing the seeds in advance. Cook the sauce for 5 minutes. Add chopped garlic, spices, pepper, herbs. As soon as the sauce boils, remove it from the heat. While still hot, pour it into bottles.

Prepare and.

Recipes for plum sauce for the winter.

First recipe.

Ingredients:

Plum fruits – 1 kg
- khmeli-suneli – tablespoon
- half a bunch of parsley and basil
- a few garlic cloves
- dried red pepper
- sugar
- salt

Cooking steps:

Remove the seeds from the fruit, sprinkle the pulp with salt and sugar, and put on fire. The fruits will give juice, so you should not add water to the contents. Cook it while stirring for exactly 7 minutes. Combine with khmeli-suneli and chopped pepper. Immediately add these fruits to the main contents. Hold the preparation for another 10 minutes, stir. Lastly, add the garlic, pressed through a press. Blend the mixture until smooth with an immersion blender. Place on the stove, boil for another four minutes, and pour into steamed jars.

Consider and.

Second recipe.

Required Products:

- “Hungarian” - 1 kg
- a bunch of fresh cilantro
- “Extra” salt
- head of garlic
- filtered water – ½ liter
- bell pepper
- ground red pepper
- white granulated sugar - large spoon

How to cook:

Wash the fruit, tear off all the sticks and leaves. Place them in a saucepan and fill with cold water. Place the vessel on the stove to boil the mixture. This should only be done on low heat. This process will take you about an hour. Chop the peeled garlic, chop the cilantro and sweet pepper. You can additionally grind all this in a blender. Grind the plum puree additionally using a metal colander and a wooden spatula. Pour the puree into a saucepan and leave the bones in a colander. Add spices to the contents, combine with sugar and salt. Stir it all and cook for an additional 10 minutes. After reaching the required thickness, pour the sauce into bottles and seal.

Satsebeli plum sauce recipe for the winter.

You will need:

3 kg plums
- a couple of garlic heads
- granulated sugar – 10 tbsp.
- curry bag – 2 pieces
- a bunch of cilantro – 2 pieces
- hot pepper – 2 pcs.

How to cook:

Peel the fruits, or rather remove the seeds from them. To do this, simply break the fruit and remove the seed from it. It is best to take fruits from which you can easily remove the seeds, without additional manipulation. Wear rubber gloves and remove all seeds from the peppers. Chop them into pieces. Mix the prepared ingredients together with peeled garlic cloves and other ingredients until smooth. Cook it over low heat for about half an hour, remembering to stir it. While still hot, pour the sauce into bottles. ready!

Plum and tomato sauce for the winter.

Required Products:

Granulated sugar – 200 g
- plum fruits – 1 kg
- onion – 320 g
- sweet bell pepper – 5 pcs.
- head of garlic
- hot pepper – 3 pieces
- spices (ground pepper, cloves)
- a tablespoon of vinegar

Cooking steps:

Wash fruits and vegetables, peel them, remove seeds, stalks and seeds. Cut into large slices and grind in a meat grinder. You don’t have to twist the onions and peppers, but simply cut them into small pieces. Place the resulting mixture on low heat and cook for about 2 hours until the mixture thickens. As soon as there are 10 minutes left before the end of cooking, add spices, vinegar, salt, and granulated sugar. While hot, pour the mixture into steamed jars and roll up.

Consider and.

“Multi-colored” tkemali.

Ingredients:

- “multi-colored” plums – 1 kg
- cilantro – 35 g
- a tablespoon of dry Provençal herbs
- salt – ½ tsp.
- acetic acid – 1 tbsp.
- granulated sugar – 3.6 tbsp.
- bitter pepper – 1.5 pcs.
- a couple of garlic heads
- water – 145 ml

Preparation:

Wash the pulp, tear off the tails, sort, remove damaged fruits. Place in a bowl, add water. First, turn the heat to low to prevent the contents from burning. In just 5 minutes, red juice will begin to appear and the fruit will float in the liquid. The heat needs to be increased. The total boiling time of the workpiece is 15 minutes. Cilantro, pepper and garlic should not be dried out or limp. Use only fresh products. Remove seeds from peppers and peel garlic. These components can be blended in a blender, but then the sauce will have a slightly different consistency. Grind the plums through a sieve; it is much easier to grind a warm plum mass than a cold one. Salt the tkemali, add sugar and acetic acid. Sprinkle with Provençal herbs, add cilantro, garlic and pepper. After you boil the workpiece, it can be poured into jars (they also need to be processed in advance).

Prepare also.

Tkemali made from cherry plum.

Required Products:

Salt – 1/3 tbsp. l.
- water – 95 g
- garlic clove – 4 pcs.
- dill, cilantro
- dried mint – ½ tbsp. l.
- granulated sugar
- dry ground ginger

Cooking steps:

Wash the fruits, place them in a saucepan, pour in water, bring to a boil, and cook while stirring for about 15 minutes. During the specified time, the fruits will not be very soft, but the peel will begin to burst and move away from the pulp. As soon as this process begins, transfer to a colander and grind so that puree remains in the saucepan. Bones with peel can be added to compote. You will use the broth to dilute the puree to the desired thickness, so there is no need to pour it out. Wash, dry the greens, chop and grind in a blender. Also chop the peeled garlic. Add sugar and salt, boil, cook for 10 minutes while stirring. Add spices and herbs. Skim off the foam and pour into a sterilized container.