Plum sauce for the winter can be served with pasta, side dish of beans, chicken, fish, veal, etc. For preparation you should 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, 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 pieces.
- 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, throw it in plum puree, add acetic acid and add granulated sugar, add salt. Cook the workpiece with open lid, stirring from time to time. Need to excess liquid boiled away, and the sauce itself became 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 on hand capsicum, replace it with ground. For versatility taste qualities 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. Spill finished workpiece in 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
- red dried 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 Bell 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, carnation)
- 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, just cut them 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 provencal 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 food. 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.

This year I had a large harvest of plums at my dacha. Therefore, in addition to traditional jam and compotes, I decided to make a spicy plum sauce for the winter. It goes well with meat dishes and can be used as a dressing for or as an addition to sandwiches.

The finished sauce has a rich sweet and sour taste with a spicy spicy note and fruity aroma. For this recipe, I used two fairly long pods of hot pepper, the sauce turned out to be moderately spicy.

Therefore, during cooking, taste the sauce and add hot peppers to your liking. From specified quantity ingredients yields 1.8 liters of preserved food.

Ingredients:

• 2 kg plums (pitted, net weight)
• 200 g garlic
• 2-6 hot peppers
• 200 g sugar (less can be done, depending on the acidity of the plums)
• 1 tbsp. l. salt
• 2 tbsp. l. tomato paste

How to make spicy plum sauce for the winter:

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

Peel the garlic cloves and wash them. Wash the hot pepper pods, remove the seeds and cut into small pieces. Combine the prepared plums, garlic cloves and hot peppers in a blender bowl.

Grind the mixture into a homogeneous mass. If you don't have a blender, you can grind the ingredients using a meat grinder. Pour the mixture into a pan of a suitable size, preferably with a thick bottom.

Add to homemade sauce from plums for the winter coarse table salt.

To make the sauce sweet and sour, add granulated sugar.

Next we will add tomato paste, following the recipe for spicy plum sauce for the winter.

Place the pan on medium heat. Bring the mixture to a boil, then skim off the foam with a slotted spoon and reduce the heat to low. Stirring occasionally, simmer the sauce for 15 minutes.

Then beat the sauce with an immersion blender for greater homogeneity. Return the pan with the plum sauce to the stove, bring it to a boil again and simmer for 5 minutes, stirring constantly.

Pour the prepared spicy plum sauce for meat into sterilized glass jars for the winter, cover them with sterilized metal lids and roll them up using a special machine. Wrap the pieces in a blanket and leave them for 1-2 days until they cool completely. We will store the finished preserves in a dark and cool place.

While vacationing on the Black Sea coast of the Caucasus, it is rare that a tourist will not bring tkemali with him - Georgian sweet and sour sauce, which has a piquant pungency and is ideal for any type of meat, no matter how it is prepared. Traditionally, it is prepared from sour plums, although other recipes for this sauce are also popular today, using sloe, gooseberries, apples and other fruits and berries as a base. However classic sauce Tkemali is made from plums.

Tkemali plum sauce is worth preparing for the winter for several reasons. It improves appetite, saturates the body with vitamins, is low-calorie, can be stored well and gives meat dishes 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 housewife can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. It is enough to 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, single recipe this sauce does not exist, and the version that is considered classic can only be called such only conditionally. However, following some rules when preparing tkemali will not hurt anyone who wants to get a 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 with room temperature. It is only important that the jars are sterilized and hermetically sealed.
• When cooking plums, it is necessary to stir them so that they do not burn. For this, it is best to use a wooden spoon or spatula, although the use of stainless steel utensils is also acceptable.
• Enameled containers are used for cooking. They can be replaced with any kind, with the exception of aluminum ones. There is a taboo on the use of aluminum cookware because this material forms harmful substances when in contact with acids.
• An important component of tkemali is a seasoning such as mint. It is often replaced with peppermint. The taste is not entirely identical, but only a real gourmet, well familiar with Caucasian cuisine.
• The plums for the sauce must be chopped. To do this, they are first boiled for some time, then ground through a sieve. This allows you to get the sauce as finely textured as possible. If this does not seem important to you, then the fruits can be smashed with a blender or turned through a meat grinder - this will greatly simplify and speed up the process of preparing liquid seasoning.
• In order for the plum sauce to be thick enough, it is boiled 3-4 times. This must be taken into account when calculating the amount of products to obtain the desired volume of preparation for the winter.

By following these guidelines, you are sure to create a sauce you can be proud of. Just keep in mind that if you don’t make enough of it, it won’t even last until winter - almost everyone likes the seasoning, no matter what 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:

1. Peel the plums, sprinkle the tops of them with spoons of sugar and leave for a while in a cool place so that they release the juice.
2. Place on the fire, pouring a little boiled water into the container with the drains if necessary.
3. Bring to a boil, cook for 5-10 minutes and rub through a sieve.
4. Return to heat. Cook, stirring, until the contents of the pan are reduced by three.
5. Add finely chopped herbs, crushed garlic, blended pepper, salt and remaining sugar, as well as suneli hops. Continue cooking for 10-15 minutes.
6. Place the sauce in sterilized small glass containers and screw on the boiled lids.

After cooling classic tkemali you can put it in the pantry - the sauce stands well when normal conditions, even if the room temperature is 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:

1. Grind the pitted plums in a blender.
2. Mix with salt and sugar, put on fire and reduce by two or three times.
3. Grind the garlic in a blender along with the pepper. If you want the seasoning to be less hot, remove the seeds from the pepper first.
4. Add the garlic-pepper mixture to the sauce and add the dry seasoning.
5. After cooking 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 sharper and not as salty as cooked according to traditional technology. But preparing such a seasoning will not be difficult even for a novice housewife. Besides, it won't take much time. We can say that according to the given recipe, the seasoning is prepared in a hurry.

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:

1. Puree the plums in any way convenient for you.
2. Crush the garlic with a press.
3. Chop the pepper as finely as possible.
4. Finely chop the greens with a knife.
5. Add salt and sugar to the plum puree and boil it to the desired thickness.
6. Cool. Add herbs, pepper, garlic and coriander.
7. Bring to a boil, simmer for 2-3 minutes.
8. Distribute into jars (sterilized, of course), and screw them tightly.

Store the sauce from yellow plums you can in the conditions in which you are comfortable - 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, khmeli-suneli - to taste;
• garlic – 1 head;
• pomegranate juice (natural) – 100 ml.

How to cook:

1. Grind the peeled plums, mix the puree with salt, sugar, and dry seasonings. Bring to a boil and cook until desired thickness.
2. Pass the garlic through a press and mix with the sauce. Pour pomegranate juice into it.
3. Stir and cook for literally 5 minutes.

After distributing the sauce into jars, seal them and, after cooling, put them away for the winter. Can be stored in a regular pantry.

Tkemali from plums and tomatoes

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, granulated sugar, fresh herbs- taste.

How to cook:

1. Pour boiling water over the tomatoes, remove the skin, and puree the pulp with a blender.
2. Pour the plums with a small amount of water, cook for 5 minutes, rub through a sieve.
3. Peel the apples and grate.
4. Chop the onion too using a grater or blender.
5. Do the same with sweet and bitter peppers, first removing the seeds from the vegetables.
6. Mix all ingredients, boil the sauce to the desired consistency.
7. Place in sterilized jars and seal.

Strictly speaking, call it cooked according to this recipe Tkemali sauce is only possible 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:

1. Place the peeled plums, garlic and pepper in a blender bowl and chop.
2. Chop the greens in the same way.
3. Mix everything, adding salt and sugar. To be on the safe side, use a mixer or blender.
4. Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).

As soon as the sauce is ready, it needs to be put in the refrigerator - only in this case it will last all winter without spoiling. After all, it is prepared without cooking. But this method of preparing tkemali allows you to preserve the 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;
• kernels walnuts- cup;
• garlic – 1 head;
• hot pepper – 1 pod;
• fresh herbs - 1 bunch.

How to cook:

1. Finely chop the garlic, pepper and herbs.
2. Grind the nuts in a mortar.
3. Mix nut butter with sauce.
4. Add garlic, pepper and herbs.
5. Stir with a blender.

This sauce can be eaten immediately or left for the winter. It should be stored in the refrigerator no matter how soon you plan 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 partial to classic Georgian cuisine will especially like this seasoning.

Tkemali plum sauce is absolutely easy to prepare! And it will turn out much tastier than store bought. Tell us that this sauce is a wonderful seasoning for all meats and fish dishes I won’t, everyone knows about this.

Spicy, fiery, moderately sour - this sauce is a must-have in any home. Plum sauce for the winter is great for vegetarians, as it can transform the taste of any salad or porridge.

Here are the products we need to prepare plum sauce for the winter: plums, parsley, basil, garlic, hot peppers and suneli hops.

You need to remove the seeds from the plums, add salt and sugar (about 1 teaspoon of salt and a little more sugar). Put on fire. The plum will release juice, so there is no need to add water, as many recommend! Cook, stirring for 7 minutes.

Add chopped chili peppers and suneli hops.

Put on fire and continue cooking. At this time, chop all the greens: basil and parsley. Add immediately to plum sauce.

Keep the sauce on the fire for another 10 minutes, stirring. Lastly add the garlic, squeezed through a press.

Blend the sauce into a homogeneous mass using an immersion blender. Put on fire, boil for another 4 minutes and pour into sterilized jars. Turn the jars over, wrap them in a blanket and leave them under the blanket until they cool completely.

Plum sauce for the winter is ready.

You will praise yourself more than once in the winter for making such a wonderful sauce.

Bon appetit!

I noticed that recently it has become customary to call any plum sauce tkemali Today we will prepare a simple plum sauce for the winter. The recipe is very simple, the sauce does not require long boiling. And one more “plus”: the recipe can easily be classified as a “natural canning” series. After all, the sauce contains only products plant origin, it does not contain salt and vinegar. This preparation uses seemingly completely incompatible products: sweet plums, garlic and bell peppers. Having tried ready sauce, you will be surprised how harmoniously the ingredients combine; without any of them, the sauce will lose its delicious aroma and amazing fresh taste. Complements the composition a small amount of vegetable oil, which is also a connecting link.

This plum sauce is a wonderful addition to meat and poultry dishes. boiled potatoes and rice.

Ingredients:

• plums – 500 g
• sweet pepper – 1 pod
• garlic – 3 cloves
• black peppercorns – 5 pieces
• sunflower oil – 1.5 tbsp. l.

How to make a simple plum sauce for the winter

Wash the plums well and remove the stems. Cut each plum in half and carefully remove the pits.

Wash the sweet pepper, cut it in half lengthwise, remove the seed box and remove the stalk. Roughly chop the pulp.

Peel the garlic cloves and wash.

Pass the prepared plums, peppers and garlic through a meat grinder with a large grid.

Transfer the resulting mass into an enamel or glass container for cooking the sauce.

Add vegetable oil.

Place the saucepan with the future sauce on the fire. If you have a fire spreader on your household, install it under the pan. This clever kitchen gadget will prevent the sauce from burning.

Let it boil, then reduce the heat and simmer the sauce for 15 minutes.

Add black peppercorns and cook for another 5 minutes.

Pack the hot sauce into sterilized jars, seal tightly with lids and cool at room temperature.

The plum sauce with sweet pepper and garlic is ready. Store it in a cool place.

The season for preparing the sauce is August – September.

Note to the owner:

Choose yellow or red plums for making sauce. The fruits should be firm, not quite ripe, without damage or rotten areas.

Peppers, in turn, choose meaty, dense, mature and sweet in taste. Coloring doesn't matter.