Step 1: prepare the plums.

Choose the ripest and most beautiful plums. First, rinse them thoroughly with warm water, it is best to even do this several times, then wipe them dry with paper towels.
After washing the plums, cut them in half to remove the pit. And at the end, pass the washed and peeled fruits through a meat grinder, turning them into a thick plum puree.

Step 2: prepare the garlic.

Disassemble the garlic heads and peel each clove. Then pass them through a meat grinder, just like the plums before. But there is no need to mix the crushed ingredients. At first they should all lie separately from each other.

Step 3: prepare the parsley.

Take a large bunch of parsley, rinse it very thoroughly, and then dry it with disposable paper towels. Pass through a meat grinder.

Step 4: prepare the hot pepper.

Rinse the hot pepper pods with warm water, dry and cut off the tails. As you probably already guessed, hot pepper also needs to be put through a meat grinder.

Step 5: cook the plum sauce.

Place the crushed plums into a puree into a large saucepan, bring to a boil over medium heat, and then simmer for 15 minutes. Remember to stir all the time so that nothing burns.


After 15 minutes, add chopped garlic, parsley, hot pepper, as well as other seasonings to the plums: tomato sauce, ground coriander, black pepper, granulated sugar and salt. Stir the plum sauce and cook it some more 20 minutes. At the same time, you definitely need to stir it, preferably every minute or two, so that nothing really burns.

Step 6: preserve the plum sauce for the winter.

Be sure to sterilize and wash the jars and lids before pouring the sauce into them, otherwise all your efforts will simply be in vain and the preparation will deteriorate.


Pour the hot plum sauce into heated sterilized jars and immediately close them tightly with lids or even roll them up, if you prefer.
Turn the jars of hot sauce upside down, wrap them in towels and leave them like this until they cool completely for one day. As soon as the workpiece reaches room temperature, the towels can be removed and the jars can be moved to a cool place, away from sunlight.

Step 7: Serve the plum sauce, preserved for the winter.

Plum sauce is actually very versatile. It is served with both meat and vegetable dishes, it’s a matter of taste. So try it for yourself and serve it the way you like it, with whatever you like it with.
Bon appetit!

If you liked plum sauce, then be sure to try making it too.

Plum sauce for the winter should be preserved in small jars, no more than 500 milliliters in volume. After all, you most likely will not be able to eat a whole liter of sauce at a time, and after opening it will spoil quite quickly even in the refrigerator.

Fans of Georgian cuisine should not miss the plum dish on their plate. The classic recipe for plum tkemali sauce 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 the cherry plum or sour plum, but modern chefs have been able to somewhat transform the classic principle and replace the plum with gooseberries, red currants or other berries that have a sour taste.

In the Caucasus, tkemali is prepared with a fairly liquid structure. The finished sauce is poured into bottles, vegetable oil is added on top, and sealed with corks, which are tarred for reliability.

Tkemali from cherry plum classic

Depending on what type of plum is chosen, this will be the color and taste of the finished dish. For the classic recipe for plum tkemali sauce, you need to prepare about 1 kilogram of cherry plum along with the seeds to get a pleasant yellow color. Additional ingredients include 1 head of garlic and 1 red hot pepper. The spices will be 1 teaspoon full of coriander peas and 1 teaspoon of Imeretian saffron. For greens, you should take half a bunch of dill, cilantro and mint (you can use dry greens). 2 teaspoons of salt and 3 teaspoons of sugar will add flavor to the sauce. This sauce can be consumed immediately after preparation; for this purpose, the cherry plum should be cooked for a short time, up to 5 minutes, but if you planned to preserve plum tkemali for the winter, then the cooking time should be increased to 20 minutes.

Preparation:

The classic recipe may also include chopped walnuts as ingredients, but they are rarely used in the sauce.

Plum tkemali

You can get a brightly rich, appetizing sauce for meat by preparing it from a blue variety of plum (for example), 1 kilogram of which will go per dish. For the recipe for plum tkemali for the winter in Georgian, you will also need 5 pieces of sweet red pepper (for rich color) pepper, 1 hot pepper, 2 medium-sized heads of garlic, 0.5 teaspoon of ground black pepper, 1 large spoon of salt and 2 of the same spoons of sugar.

Preparation:

Tkemali from plums with tomatoes

A recipe for spicy tkemali made from plums and tomatoes will help you step by step realize your dream of a sauce with an unusual taste. The sweet and sour dish will contain 2 kilograms of plums and ripe ones. Add flavor to preserved food 300 g of onion, 1 pc. red pepper, 100 g celery root, a bunch of basil and parsley. Spices that add flavor are cloves, cinnamon, mustard powder, ground black pepper - 1 teaspoon each. The preservation of tkemali plum sauce will be ensured by 100 g of vinegar, and 200 g of sugar and 1 large spoon of salt will add a piquant taste.

Preparation:

Thanks to the classic recipe for plum tkemali sauce, you can prepare it at home without much effort. The fruits of the garden tree plus a few spices and an excellent addition to meat dishes are ready for your table.

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.

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.

RECIPE No. 1

Plum sauce for meat - homemade recipes with photos

Ingredients:

1. Plum (better red, but I have Hungarian) 1 kg.
2. Hot red pepper to taste - my pepper was not very hot, so I added 3 pods
3. Cilantro
4. Sugar to taste - I used about 2 tablespoons
5. Salt to taste - I used about 1 tsp.
6. Ground coriander 1 tsp.

Preparation:

1. Wash the plums, dry them, cut them into halves and remove the pits.
2. Grind the plum halves through a meat grinder or grind in a blender.
3. Peel the pepper from seeds and finely chop it, place it with the plum.
4. Place the plum on low heat and cook for 20 minutes.
5. Now add very finely chopped cilantro, salt, sugar and ground coriander to the plum. Bring to a boil and cook for 10 minutes.
6. Beat the plum sauce again with a blender, put it in a sterilized jar and roll up the lid.

RECIPE No. 2

Ingredients

• Pitted plums - 2 kg.

• Fresh basil - 1 bunch

• Ground coriander - about 1 tbsp. spoons (to taste)

• Hot pepper - 1-2 pods

• Salt, sugar to taste

Preparation plum sauce for meat
Remove the pits from the plums. Place in a blender and grind together with peeled hot pepper.

Place the finished mixture in a stainless pan.

Bring the plum puree to a boil. Boil for about ten minutes.

Add salt, sugar, to taste.

Chop the basil and place it in a saucepan.

Season the sauce with coriander.

Boil the whole mass for another five minutes. Then turn off the fire. Let cool slightly. Grind again with a blender. This time you can do it directly in the pan using the puree attachment. We take a sample for the last time. The sauce should have a pleasant sourness, a little sweet and spicy. We add the spiciness to the plum sauce that, in our opinion, is optimal. To do this, add as much capsicum as needed. The spiciness also depends on the pepper itself. It's not always sharp enough.

Bring the homogeneous finished mass to a boil again, boil for about five minutes.

We sterilize the lids and jars. Place boiling sauce in half-liter jars and roll up.

Plum sauce can decorate any meat dish and become your favorite. From this amount of plums you can get about three half-liter jars. Therefore, when preparing, plan how much sauce you will need in winter.

You can take any plums, especially sour varieties that are especially valuable in this case. And our plum sauce for meat is ready, bon appetit.

http://interesnye-recepti.ru/sous-iz-sliv-k-myasu/

RECIPE No. 3

Cooking time: 35 min.

Preparation time: 15 min.

Number of servings: 10 pcs.

Ingredients for the recipe “Cherry plum sauce for meat”:

Sweet and sour sauce for meat

I suggest making a very tasty sweet and sour cherry plum sauce. It goes perfectly with meat or chicken. This sauce is prepared from cherry plum puree with the addition of ground red pepper, garlic, sugar and dill seeds. If desired, you can add parsley, cilantro or mint to this sauce at the end of cooking. The finished sauce is stored in the refrigerator in a sealed container.