Description and varieties of plum sauce (spicy, classic tkemali, Chinese), its composition; how to cook at home. Plum sauce - five delicious recipes for the winter Spicy plum sauce

My husband has a great respect for meat in all forms and invariably uses a store-bought sauce called ketchup with it. There was a desire to change stereotypes and make homemade sauce, there were plums and a recipe that my friend shared with me. She loves to cook all sorts of sauces, separately for meat, for fish, for vermicelli, for various side dishes. And this recipe is just universal, suitable for everything. I decided and prepared a jar of fresh plum sauce! My husband tried it with disbelief, yet the sauce was not made from tomatoes, but as soon as he tasted it, he immediately flatly refused the store, and also scolded me that he had not cooked this before. Now I want to introduce you to this very simple plum sauce recipe.

Plums in the sauce can be used dark purple, red, yellow, white, sweet or sour. Then there will be many options for plum sauce for meat.

Sauce Ingredients:

Ingredients:

Plums - 6 pieces,
Garlic - 2 cloves,
Greens (onion, parsley, dill) - 1 small bunch,
Salt - to taste
Spices - to taste
Sugar - as needed if the plums are sour.

Cooking process:

We take plums, they need to be washed well under running water and the seeds removed. The best option is Hungarian plums. They are fleshy and have a sweet and sour taste. If there are no such drains, do not worry, we will take any others.

Prepared pitted plums are loaded into a blender bowl or a deep container, grind to a puree state. It is not necessary to remove the peel from the plums, it will be perfectly frayed. If you have a food processor at home, you can also chop our plums in it. Next comes the greens: onion feathers, parsley and dill. We wash them well with water and also grind them, you can use a knife, blender or in a food processor.

We clean the garlic, if the cloves are very large, then we simply cut them for convenience and chop them with garlic and transfer them to the rest of the ingredients. Although, in principle, it is possible to chop garlic with a blender in the total mass of plums, but then it may not be gruel, and this is exactly what we need.

Pour the liquid mixture of plums that we have obtained into a suitable bowl, add chopped greens. Now add salt to taste and spices that you like the most. For example, I add ground red pepper, as I like the sauce to be a little hot, and black ground pepper for smell. You can add spices such as coriander, cilantro, basil, saffron. It all depends on your preferences.

We mix the mass thoroughly, and now - our fresh plum sauce with vitamins is ready! From rubbing with a blender, it is still in a whipped state, you just need to let it stand for a bit so that all air bubbles come out.

You need to store this plum in the refrigerator. It is not made for the future, but just to the table, and everything is made from fresh and natural products. Plums almost certainly grow in everyone's garden, and if there is no garden, then they are inexpensive, and you do not need to buy a lot of them. It is better when the plum has a sweet and sour taste, and not completely sweet. If the plums got sour, for example, cherry plum, then you need to add a little sugar to the recipe for sweetness. You don't need to add vinegar at all.

Someone might say that the sauce needs to be boiled down for a richer taste. Maybe, I don’t argue, only part of the vitamins will be lost in this case. For longer storage, of course, the meat must be boiled and cooled.

This plum sauce is good because it is done quickly, it is very tasty, it goes well with many dishes. My family, initially skeptical about this recipe, now loves it. In general, you can simply anoint it on bread and eat it. Try it, make this quick sauce too, and I assure you, you will love it!

Anyuta wishes you bon appetit and good recipes!

Wash the plums well. On whole fruits, make a few shallow cuts and immerse them in hot water for 15 minutes. When the skin begins to “flake off” from the fruit, pull it up and remove it. It comes off very easily. Then cut the plums in half, remove the pits and puree them. You can do this with a blender, meat grinder or food processor.
Pour the plum puree into a saucepan of a suitable volume, and send it to the fire. Boil and cook the sauce for 20 minutes over low heat.
Grind cilantro, hot peppers and garlic with a blender, meat grinder or food processor. Put this mass into plum puree, adding sugar, salt, ground coriander.
Bring the sauce to a boil again and transfer it to pre-sterilized jars. Roll up the container with lids, put the jars upside down and wrap them in a warm blanket until they cool completely.

Ripe tomato seasoning has gained international recognition as it is suitable for any cold and hot dishes and snacks. Each country makes its own adjustments to the recipe of this useful product, but it is tomatoes that continue to be its basis, to which you can add anything you like. We suggest trying an unusual tomato-plum sauce that will ennoble the dishes, helping them to reveal their true taste.

Ingredients:

Tomatoes - 2 kg
Plums - 2 kg
Onions - 2-3 pcs.
Sugar - 150 g
Garlic - 100 g
Salt - 1.5 tbsp.
Chili pepper - 1-2 pods
Celery stalk - 2 pcs.
Basil - bunch
Dill - bunch
Green cilantro - a bunch

To prepare the tomato plum sauce:

Wash tomatoes and plums. Make cross-shaped cuts on them and place in a container for 15 minutes with hot water. Then carefully remove the skin from them and remove the stone from the plums. Twist tomatoes and plums through a meat grinder.
Peel the onions, dry them and pass through the middle grate of the meat grinder.
Rinse celery and basil and mince.
Transfer the twisted plums, tomatoes, onions, celery and basil to a saucepan, add salt, sugar and boil over high heat. After that, reduce the temperature to the smallest and cook the mass for 1.5 hours.
Peel the garlic and squeeze it through a press. Wash the greens of dill and cilantro and chop finely. Add these spices to the pot 30 minutes before the end of the boil.
remove membranes and seeds, finely chop and add to the sauce 15 minutes before the end of cooking.
Cool the sauce and roll into sterilized jars.

The recipe for plum sauce in the company of garlic is very popular in many cuisines of the world. It is, of course, available in bottles at a number of grocery stores, but it is better to try making it yourself, following this recipe. This sauce perfectly diversifies your usual food, adding unusual notes of taste to it.

Ingredients:

Ripe tomatoes - 1 kg
Plums - 0.5 kg (pitted)
Onion white onion - 1 pc. (large size)
Garlic - 2 heads
Apple cider vinegar - 1.5 tbsp.
Ground chili pepper - 1/2 tsp
Ground cloves - 1/2 tsp
Bay leaf - 2 pcs.
Salt - 1.5 tbsp. (with slide)
Sugar - 150 g

Preparing the Garlic Plum Sauce:

Wash plums and tomatoes. Remove the seeds from the plums, while carefully examining the inside of the fruit, if you find worms, then remove them. Pour 100 ml of drinking water into a saucepan, put plums with tomatoes, close the lid, boil and evaporate for 5-6 minutes so that they boil and turn into a soft mass. Then remove the peel from them by rubbing the plum and tomato mass through a sieve.
Wash the peeled onion, cut into 4 parts and chop with a meat grinder.
Place the plum-tomato puree and the onion mass in a saucepan, boil, reduce the heat and boil the food for 2 hours.
After 1.5 hours, add salt, sugar, cloves, pepper, bay leaf, vinegar and garlic squeezed through the garlic to the mass.
At the end of cooking, remove the bay leaf from the ketchup, and puree the sauce with a blender to obtain a uniform consistency.
Once again, let the ketchup sauce boil and pour it into sterile jars, rolling them up with sterile lids. Store the sauce either in the refrigerator or in the cellar.

Video recipe for making spicy plum sauce in a slow cooker:

Tkemali is a traditional Georgian plum sauce. It is prepared from ripe or unripe sour plums of a special variety - tkemali (cherry plum). However, experience shows that the sauce is tasty from any variety of plums, depending on which it turns out sweeter or sourer, and the color of ketchup also varies.

Tkemal Ingredients:

Fresh plums - 4.5 kg
Ground coriander - 1.5 tsp
Mint - bunch
Garlic - 5 cloves
Sugar - 2.5 tsp
Salt - 1 tsp or to taste
Drinking water - 450 ml

Preparation of tkemali:

Wash the fruits of the plums, put in a 5 l saucepan and pour water. Set the pot on the stove and boil over high heat. Reduce the temperature to medium and boil the plums for about 2 hours. During this time, they should become soft, the skin should burst, and the flesh should separate from the seeds. Then remove the plum mass from the heat and cool to room temperature.
Take another pan, place a colander on it, transfer the plum mass and grind it, leaving the skins and discarding the seeds.
Send the mashed and cleaned mixture back to the stove. Add coriander, washed mint leaves, crushed garlic, sugar and salt. Bring the mass to a boil at medium temperature, stirring constantly, and boil it for another 5 minutes. Since tkemali sauce is a Georgian sauce, you can add hot red or black pepper to it according to your taste.
Prepare sterilized jars in which to put the hot mass, and screw it with sterilized metal lids. Wrap the jars with a warm blanket and leave to cool completely.

Video recipe:

In stores that sell everything for sushi, Chinese plum sauce can be bought ready-made. But why? After all, we will tell you how to make it at home yourself.

You can serve Chinese plum sauce not only with Chinese dishes. It will also enrich the taste and the usual ubiquitous food. For example, it is delicious to use with meat, and especially with pork and duck.

Ingredients:

Plums - 1 kg
Sugar - 100 g
Rice vinegar - 120 ml
Ginger root - 40 g
Garlic - 40 g
Badian - 2 stars
Cinnamon stick - 1 pc.
Carnation - 4 buds
Coriander seeds - 1.5 tsp

Preparation of Chinese Plum Sauce:

Wash the plums, remove the pit and skin. There are 2 ways to get rid of the peel: pour boiling water over the fruits for 15 minutes and remove the peel, or boil them for 5 minutes and grind through a sieve.
Then place the plum mass in a saucepan, preferably with a thick bottom. Add all the ingredients for the sauce: sugar, rice vinegar, peeled and finely chopped ginger root, crushed garlic, star anise, clove buds, coriander seeds and cinnamon stick.
Place the pot on the stove, bring to a boil over medium heat and simmer for about 30 minutes, until the plums are tender.
Remove star anise, clove buds, coriander seeds and cinnamon stick from the pan, and beat the sauce with a blender until smooth.
Pour the hot sauce into sterilized bottles and close with sterilized lids. Wrap the sauce in a warm towel and leave to cool completely.

All plum sauce recipes are a bit similar to each other, but if you add different spices and products, you can always get a completely new dressing. Having prepared a sauce from plums and, you can get a spicy, moderately tart and slightly sweet sauce, where sweetness is pleasantly combined with spiciness.

Ingredients:

Plums - 0.5 kg
Apples - 0.5 kg
Drinking water - 50 ml
Sugar - 500 g (You may need more or less sugar. It depends on the sweetness of the fruit.)
Ground cinnamon - 1/2 tsp
Carnation - 5 buds
Ginger root - 1 cm (2-4 g)

Making Apple Plum Sauce:

Wash plums and apples. Cut the core from the apples with a special knife, and remove the stone from the plums. Cut the fruit into 4-6 pieces, put in a saucepan, add water and boil for 10 minutes. When the mass is steamed and becomes soft, grind it through a sieve.
Place the puree in another saucepan, add the sugar and boil for about 10 minutes. Then add peeled ginger root, cinnamon and cloves. Boil the mass from 5 minutes and the density of ketchup that you want to get. The longer the sauce evaporates, the thicker it becomes. Also be sure to taste the sauce, you may need to add salt or sugar.
Remove the clove buds from the finished ketchup. After hot sauce, roll up into sterile jars and seal with sterilized lids.
Such a sauce goes great with various desserts, like ice cream, pancakes or pancakes, and if you add cilantro greens, chopped garlic and season with salt before serving, then it can be used as a sauce for meat, fish, poultry, etc.

In addition to the fact that plum sauce is served with meat dishes, it can also be used for marinating and cooking different types of meat. In the following recipes, you will learn how to do this. So, we present the recipe for beef in plum sauce. Meat with this cooking method acquires a slightly sour taste, spicy-garlic aroma, softness and juiciness.

Ingredients:

Beef - 0.5 kg (better lean part)
Red onion - 1 pc.
Green onions - 2 feathers
Soy dark sauce - 200 ml.
Plum sauce - 2.5 tbsp.
Honey - 1.5 tsp
Salt - 1/2 tsp or to taste
Freshly ground black pepper - 1/2 tsp or to taste
Peanut butter - 1.5 tbsp
Refined vegetable or other oil - for frying

Preparation of beef in plum sauce:

Wash the beef, cut off the film and all the fat, and cut into thin strips, 5 cm long and 1 cm thick, which you put in any form. If you put the meat in the freezer for 25 minutes beforehand, it will be easier and thinner to cut.
Prepare the marinade. In a small bowl, combine honey, salt, pepper, soy and plum sauce. Pour the pieces of beef with the resulting mixture, mix them gently so that all the slices are evenly covered with it and refrigerate for 2 hours, and preferably overnight.
After this time, remove the meat from the refrigerator and put it on the table for 20 minutes so that it warms up to room temperature.
Heat vegetable oil in a skillet to high heat. Add marinated beef and onion, peeled and chopped in half rings. Fry for 10 minutes, stirring constantly.
The dish is ready. Remove the beef from the stove, place it in a serving bowl, drizzle with peanut butter and serve hot or warm. Sprinkle the top with sesame seeds and chopped green onions.

Pork is always delicious, and if it's also in plum sauce, it's just excellent. The sauce will give the meat a special piquancy, a light aroma of spices, a slight sourness, a pleasant spiciness and a subtle sweetness. In addition, this method of cooking improves the appearance of the finished dish, making pork much more beautiful in comparison with traditional recipes.

Ingredients:

Pork fillet - 500 g
Garlic - 2 cloves
Green onions - 3 feathers
Refined vegetable oil - 2.5 tsp for frying
Plum sauce - 6 tbsp
Fresh ginger root - 3 cm.
Soy sauce - 1.5 tbsp.
Nuts - 10 g

Cooking Pork in Plum Sauce:

Cut off all the fat from the pork fillet. In a large heat-resistant skillet over high heat, heat the vegetable oil well and put the meat in a whole piece. Fry it at a medium temperature for 15 minutes, while turning it every 3 minutes so that it becomes evenly brown.
Then wrap the meat with foil and immerse in a pan of suitable volume with boiling salted drinking water. Boil and boil for 7 minutes. Then take the meat out of the pan, remove the foil, dry it and cut into slices.
Peel and grate the ginger on a medium or coarse grater, or cut into 0.5 mm cubes. Peel and chop the garlic. Add these spices to the pan in which the meat was fried and fry them for 30 seconds. Then add soy and plum sauces and 4 tbsp. drinking filtered water.
Put the chopped pork into the pan and heat well. Then add finely chopped green onions and fry the food for another 2 minutes.
Arrange the finished dish on plates, and sprinkle with any crushed nuts. An ideal side dish for such pork is stewed beans with cabbage. It will be very tasty if vegetables are also cooked in plum ketchup.

A light and tender dish with an exquisite and piquant taste can be prepared from chicken and fresh plums. Poultry meat is perfectly combined with sweet and sour fruit notes. It is quickly saturated with the aroma of spices and sauce. The original recipe can be used for a festive feast. It will be appreciated by lovers of the combination of poultry with fruits and fragrant spices.

Ingredients:

Chicken (part of a chicken) - 1 kg.
Plum sauce - 4 tbsp.
Plums - 300 g
Garlic - 3 cloves
Ground coriander - 1 tsp
Black ground pepper - 1/2 tsp or to taste
Salt - 1 tsp or to taste

Preparation of chicken with plums:

Rinse the chicken under running water, pat dry, cut into portions and season well with salt, black pepper and ground coriander.
Peel the garlic and cut into thin slices, which are placed under the skin of the chicken parts.
Brush the chicken generously on all sides with plum sauce and marinate at room temperature for one hour.
Rinse the plums under running water, dry, cut in half and remove the pits.
Grease a baking sheet with oil, place the chicken on it, sprinkle with chopped plums and cover with cooking foil. Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before the dish is ready, remove the foil and let the bird brown.

We have given you examples of simple recipes for fragrant plum sauces, as well as hearty dishes that can be prepared based on them. If you like to flavor your food with different sauces, I advise you to stock up on plum sauce for the winter. Also, I note that although plum sauce is mainly made, but according to the same basic recipes, the sauce can be prepared using pumpkin, peaches, apricots, and even some varieties of melon.

Plum sauce is incredibly healthy. The fruits are rich in vitamins and pectin, which acts as a sorbent in the body, cleanses it of "toxins", and improves blood composition. Sweet and sour, often spicy sauce stimulates appetite, enhances the secretion of gastric juice, thereby improving digestion.

Authentic Georgian tkemali sauce is made from tkemali or blackthorn plums. These berries have a sweet and sour taste and do not turn into jam during cooking. The classic recipe for tkemali sauce necessarily involves the presence of ombalo (a type of mint), an herb that gives the sauce a mint-lemon shade.

Required products:

plums, cherry plum or turn - 1 kg;
a small bunch of dill and parsley;
3-4 cloves of garlic;
salt 7 g (one and a half teaspoons);
2 heaping tablespoons of sugar;
suneli hops - 2 tsp;
ombalo or dried mint - 1 tbsp. l.;
ground hot pepper - on the tip of a knife.

The cooking process is simple:

Boil plums for 5-10 minutes in water.
Drain the water.
Rub the softened fruits through a metal sieve. Bones and skins will remain on it, and tender mashed potatoes will fall into the pan.
Rinse the greens and cut very finely.
Add salt, chopped garlic, herbs, all spices and sugar to the puree.
Simmer the sauce over low heat for 7-10 minutes.

Tkemali goes well with meat, any poultry, including those cooked on fire. Fans eat it even simply with national bread and vegetables. It has a sweet and sour, richly spicy taste and light notes of lemon and mint. The sauce fits perfectly into the healthy food format, as it contains only natural ingredients and does not contain fats and vinegar.

Original adjika recipe

Connoisseurs of original spicy preparations will definitely like adjika with plums. This dish with Caucasian roots has long been a favorite on the Russian table: it goes not only with meat, but also with jelly, sausage or just with bread.

To prepare adjika from plums, you will need:

ripe tomatoes - 1 kg;
onions and carrots - 0.5 kg each;
sour apples with dense pulp - 0.5 kg;
paprika (sweet pepper) - 0.5 kg;
sweet and sour plums - 0.5 kg;
garlic and hot pepper - 100 g each;
1 medium bunch of parsley and dill;
sugar 75 g;
1 st. a spoonful of salt;
100 ml of odorless vegetable oil;
vinegar - 50 ml.

The sequence of work is as follows:

Peel apples, onions and carrots.
Remove the pits from the plums, if any, tear off the branches.
Remove seeds and stalk from bell pepper
Hot peppers are also best cleaned from seeds, as they have extra strength pungency.
Twist tomatoes, fruits and sweet peppers in a meat grinder.
Put the pan on a slow fire and leave for another 1 hour.
Twist the garlic, greens and hot pepper in a meat grinder, and add them to the adjika.
Salt, add sugar, oil and vinegar and boil for another 15 minutes.

Everything, adjika is ready. Its taste is spicy, moderately spicy, sweet and sour. The consistency of the dish will be slightly thicker than in the traditional version, due to pectin, which is rich in plums.

In order for the adjika to be preserved for a long time, pour it still boiling into sterile jars and roll it up with sterile lids. In this form, the sauce will stand without problems for a whole year.

One more thing: everyone's favorite gritty adjika is obtained if the products are scrolled in a meat grinder. If you cook the same thing, but use a blender, you will get a tasty and fragrant, spicy sauce, but not adjika.

Cooking in Georgian

Another Georgian plum sauce can be prepared by adding fragrant cilantro and fruit vinegar to its taste. For this dish, it is better to choose berries of dark varieties, dense, but already ripe.

You will need:

dark plum - 1 kg;
cilantro - 1 generous bunch;
garlic - 3 large cloves;
hops-suneli (ready seasoning) -5 g;
from 2 to 6 tbsp. l. sugar, given the acid plums;
salt - 1 tsp;
hot red pepper - to taste (you can use ground);
wine or apple cider vinegar 6% - 1 tsp.

Operating procedure:

Rinse the ripe plums, remove the pits and put them in a suitable saucepan.
Put the berries to cook on a slow fire. To prevent the sauce from burning at the very beginning, add a couple of tablespoons of water. Later, the plum itself will give a lot of juice. Put salt and sugar.
After 20 minutes of cooking, add finely chopped cilantro, spices, squeezed garlic and cook for another 30 minutes.
At the end of cooking, pour in the vinegar.
Remove sauce from heat and puree with an immersion blender until smooth.
Put on fire and boil the sauce for 1-2 minutes.

The sauce comes out fragrant, sweetish, slightly viscous and very tasty. It is ideal with any meat dishes, as well as with poultry and game.

yellow plum sauce

Spicy, oriental yellow plum sauce can be prepared according to the following recipe.

Prepare the products:

yellow plum - 1 kg;
fresh ginger (root) - 50 g;
garlic - 6 cloves;
hot pepper - to taste;
salt - 1 tsp;
sugar - 7 tbsp. l.;
vinegar 9% - 1 tbsp. l.

We perform the following actions:

Wash ripe but not crushed plums thoroughly, separate the pulp from the pits and put in a saucepan.
Boil the plum over medium heat for 30-40 minutes, stirring occasionally.
Grate the ginger on a fine grater, squeeze the garlic or grate it too, add them to the plums.
Fans of spicy foods - add chopped hot peppers or chili.
Sugar pours in gradually, carefully tasting the sauce. Depending on how acidic the plum was, you may need a different amount of sugar.
Add salt.
At the end add 1 tbsp. l. vinegar, and boil the sauce for another 2-3 minutes.
A slightly cooled mass can be rubbed through a sieve, but it is better to pierce with a blender.

While cooking, do not forget to taste the sauce. By balancing the taste with sugar, salt, and vinegar, you can get the result you want.

This sauce can be served with any oriental dishes, as well as with European versions of fish, meat and poultry. This universal additive will improve and shade the taste of any dish.

From green fruits

Green plum tkemali has the most interesting taste. It is a sour sauce in which aromas play a major role. It is this version of the sauce that is recommended to be added to kharcho.

You will need the following products:

plum (immature yellow or green cherry plum) - 1 kg;
sprig of green mint;
fennel and thyme (spices) - on the tip of a knife;
cilantro - 1 bunch;
dried coriander - a little;
1 tsp dry dill;
half a hot pepper pod (without seeds);
garlic - 1 medium head (5 cloves);
salt and sugar - 1 tsp each;
50 ml of water.

Execution technology:

Put the plums in a deep saucepan with a thick bottom, add water and simmer the berries for 20 minutes.
Remove the saucepan from the heat, cool slightly.
To get puree - wipe the berries through a sieve. The skins and bones will come off easily.
Grind greens, pepper and garlic with a blender into a homogeneous mass. To make the process easier - add a couple of tablespoons of fruit puree.
Combine plums, herbs, all spices, salt and sugar and cook for another 20 minutes over very low heat.

The sauce is ready! When preparing such sauces, it is important to taste them. Too thick can be diluted with water, sour can be sweetened, etc.

Tkemali from green plums is best stored in the refrigerator or cellar.

Delicious addition to meat

Plum sauce with nuts can be an excellent addition to meat dishes. The combination of products is just perfect: plums stimulate the appetite, nuts enhance the taste and are an excellent companion for any meat. But this sauce is especially good with lamb or beef skewers.

Prepare foods:

ripe sweet and sour plums - 1 kg;
hot pepper - 1 small;
salt - 5 g;
2-3 garlic cloves;
dried coriander - seeds and herbs;
fresh herbs - on a sprig of dill, basil, lovage;
15-20 walnuts.

Procedure:

Wash the plum, remove the seeds and boil for 10-15 minutes.
Using a blender, puree plums with skins.
Add nuts, garlic and hot peppers to this so that they are also crushed. Work is carried out at high speed to achieve uniformity.
Return the puree to the pan, add salt, spices, spices and boil for 5-7 minutes.

This sauce has a short shelf life. It will not be possible to prepare it for future use. In the refrigerator, it can stand no more than 2-3 weeks. Although you shouldn't worry about it. Such a delicious sauce is eaten very quickly.

Plum sauce for the winter

When choosing a recipe for homemade preparations, you should pay attention to the compatibility of products in the sauce, the presence of natural preservatives, the versatility of taste and the ability to cook as much as you need. The sauce recipe below combines all these qualities.

Products:

plum - 2 kg;
tomatoes - 3 kg;
bell pepper - 1.5 kg;
onions - 5-6 heads;
chili or other hot pepper - 1 pc.;
1 tsp 9% vinegar;
salt, sugar, fresh herbs - to taste.

Work order:

Peel tomatoes and plums. To do this, make cruciform cuts on the tomatoes and scald them, the skins can be easily removed. Boil the plums for a few minutes, cool. Rub through a sieve - the skins and bones will separate easily.
Combine the tomato and plum pulp, punch with a blender.
Grind onions, sweet and hot peppers with a blender, after cleaning them.
Pour all the ingredients of the sauce into a saucepan and cook for 30 minutes.
Pour the boiling sauce into sterile jars, pour 1 tsp on top. vinegar 9% and roll up.

Such sauce can be stored in the room for a long time.

Plums deserve more popularity than they have. In addition to sweet jam, healthy berries make interesting sauces for every taste. Fruit acids and pectin are completely preserved during heat treatment, transferring all their benefits to ready-made sauces.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A wonderful addition to any dish is an appetizing sauce that fills the food with an exquisite aroma, subtly emphasizes the uniqueness of taste. Plums are the perfect base for an amazing seasoning that you can use on barbecue, fish or pasta. And so that this fruit can be eaten in the winter, preserve ketchup from it. Such a spin for the winter will be an indispensable tool for the hostess to prepare delicious holiday dinners. How to cook it and what are the important secrets of canning - later in the article.

How to choose and prepare plums for harvesting for the winter

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

Choose firm, whole fruits that are free from defects.
Avoid using overripe specimens, as they can spoil the taste during the preparation of the sauce.
In order for the spins to be stored for a long time, it is important to remove the bones.
Thoroughly wash each cream, remove the stalks and leaves.

What utensils do 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 cannot be stored in canned form. Next, study the detailed list of dishes that you will need:

Large plastic bowl for washing plums.
Enameled cooking pot.
Glass jars. A volume of 0.5 liters is optimal.
You may need additional kitchen appliances: a blender, a slow cooker, a meat grinder.

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

With the help of plums, incredibly appetizing seasonings are obtained, which perfectly emphasize 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 the preparation of such sauces, which is worth only the original "Tkemali", which is easy to spread just on bread and enjoy. You can also cook such yummy at home with your own hands.

"Tkemali" from cherry plum in Georgian

Wonderful Georgian cuisine is in great demand among the 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 to bliss everyone who is lucky enough to try a thick and aromatic addition to the main course. Not a single inquisitive housewife will refuse to learn how to cook it, so you will find a detailed recipe below.

Ingredients:

0.7 kg of 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 st. l. vegetable oil.

Cooking algorithm:

Put the cherry plum in an enamel pan. Pour in enough water to cover the fruits, bring to a boil.
Reduce the intensity of the fire, cover with a lid and boil until soft (10-15 minutes).
Drain the water through a colander, remove the bones, wipe on a fine sieve.
Put the grated mixture back into the pan, add the squeezed garlic, finely chopped cilantro and the rest of the ingredients, except for the oil. Put on fire.
Bring the mass to a boil, hold for a couple more minutes and remove.
Pour the plum sauce into sterilized jars.
Top with oil, tightly preserve with lids.
Not canned "Tkemali" can be perfectly stored in the refrigerator for up to two months.

Anyone who has never tried ordinary ketchup made with plums does not know how tasty such a condiment can be. Be sure to try this recipe to be sure of this statement. The combination of tomatoes and plums gives an extraordinary taste, the appetizingness of which lies in sweet and sour notes. Stock up a little for the winter with this recipe and you'll see how popular plum sauce will prove to be among your family and guests.

Components:

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

Step-by-step instruction:

Rinse the tomatoes, peel them, cut across the top and dip in boiling water for a moment.
Separate the pits from the plums.
Cut the onion into 4 pieces too.
With a blender, break the tomatoes, onions, plums into gruel.
Boil the resulting mixture in an enamel pan over low heat for about two hours.
Greens with garlic, chili, also chop with a blender.
Add all the ingredients to the tomato-plum mass and boil again for half an hour, until the ketchup begins to thicken.
Take out the bay leaves.
Pour plum sauce into clean jars, preserve.

Many people appreciate sauces for their spiciness, so chefs do not spare hot chili peppers when preparing a plum sauce for meat. So the culinary ace tries to achieve a special taste of a hot dish with notes of acidity and sweetness. You can easily prepare such a seasoning for harvesting for the winter, because it retains its amazing taste for a long time and does not deteriorate. Therefore, see below how to prepare hot sauce with blue plums.

Components:

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

How to prepare:

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

Unusual homemade adjika 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 be easily turned into a sauce of extraordinary taste by adding a little plum. You can immediately serve such a preparation with a dish to pamper your guests. Below you will find a detailed recipe for cooking.

Required products:

2 kg plums.
1 kg of bell pepper.
0.2 l of tomato paste.
0.2 kg of garlic.
0.2 kg of sugar.
4 chili peppers.
2 tbsp. l. salt.

Action algorithm:

Separate the pits from the plum. Grind the pulp with a meat grinder along with peeled garlic, bell pepper and chili.
Add remaining ingredients and simmer for 20 minutes. Stir the sauce constantly.
Arrange in sterilized glass jars, tightly roll up the lids.

With curry without sterilization

Not only Caucasians cook seasonings with plums - in Chinese national cuisine they also cannot do without this sweet and sour sauce and literally eat everything with its addition. There are few secrets to preparing such an addition to dishes, but the result exceeds all expectations thanks to the magical combination of fruit and curry. It turns out an insanely delicious seasoning that deserves to be prepared for the winter. And to quickly master this recipe, study the step-by-step cooking instructions further.

Ingredients:

2 kg plums.
1 kg of apples.
Three heads of garlic.
0.1 l of balsamic vinegar.
0.1 kg of ginger.
1 tbsp soy sauce.
A glass of drinking water.
Curry, ground pepper - to taste.

Cooking instruction:

Peel the ginger with plums, finely chop, dip into an enamel pan, pour water over it.
While the mixture is boiling, squeeze the garlic into it, add finely chopped apples, vinegar, soy sauce and seasonings.
When the apple-plum mass boils, reduce the heat and cook for another 30 minutes. Do not forget to stir.
Grind the cooled mixture with a blender.
Boil again, pour into clean jars and roll up.

With tomatoes in a slow cooker

If your kitchen has such a wonderful assistant to any housewife as a slow cooker, then you should definitely use it to prepare a delicious seasoning for the winter with tomatoes and plums. The process itself will not take you a lot of time, and the result will surely delight you with an amazing appetizing property. Prepare such a sauce to cook incredible meat dishes with plum dressing for the new year and any other holiday. Check out the step by step recipe below.

What you need:

1.5 kg plums.
1 kg tomato.
Three hundred grams of greens (cilantro and basil) and the same amount of sugar.
Two-thirds of a glass of fruit vinegar.
1.5 medium chili peppers (one large)
A pinch of salt.

How to cook:

In the plum, remove the stones, cut in half.
Peel the skin off the tomatoes by dipping each in boiling water. Cut into 4 pieces.
Place the tomatoes with plums in the multicooker bowl, set the “Steaming” mode, cook for up to 10 minutes.
Grind boiled tomatoes with plums with a blender.
Add the rest of the products on the list. Again, use the blender.
On the multicooker display, set the “Steaming” program again and bring the mixture to a boil.
Pour into a glass container and seal.

If you didn’t have time to roll up the Tkemali sauce for meat dishes during the plum conservation season, then seasoning from plum jam will easily cope with this task. With this wonderful dessert, you can prepare a delicious sweet and sour sauce that will complement any dish. The manufacturing process will be surprisingly fast, and the result is perfect. How to cook such a seasoning - see below.

Components:

Half a liter of plum jam.
8 cloves of garlic.
1 chili.
50 grams of apple or balsamic vinegar.
A bunch of cilantro.
0.5 tsp salt.

Preparation description:

Peel the garlic, chop with a blender, adding jam, herbs, chili.
Add salt gradually, tasting the sauce.
Serve immediately as a seasoning for meat.

Chinese sweet and sour plum sauce

Plum is a common fruit in China, with which they prepare a variety of dishes, wine, sauces, etc. The Eastern nation highly appreciates the original sour taste that this fruit gives to any meal. Russians are also not alien to the love of such seasonings, so they are often used as an addition to meat. The result is a dish that is very balanced in taste, which even a sophisticated gourmet will not refuse. You can find the step by step recipe below.

Components:

1.5 kg of sweet and sour plums.
2 bulbs.
1 clove of garlic.
0.1 kg of ginger root.
Half of a chili pepper.
0.2 kg of sugar.
Three carnations.
1 tsp coriander.
0.5 tsp cinnamon.
0.5 st. fruit vinegar.
0.5 tsp salt.
Glass of water.

Cooking:

Chop onion with ginger and garlic.
Separate the pits from the plums cut in half.
Put everything in a saucepan, fill with water, boil. Boil over low heat for half an hour.
Grind with a blender, add sugar with vinegar, spices. Boil up to 45 minutes.
Transfer the sauce to jars, roll up, wrap with a blanket, leave to cool.
After a day, you can take the blanks to the cellar.

Video recipes: how to make plum sauce at home

There are many more delicious variations of plum sauce that are easy to make on your own. For this, it is not always necessary to waste precious time. Watch the plum seasoning video recipes below, one of which details how to quickly and

Sauces occupy a special place in modern cooking. They vary in taste and color saturation. Tomato, mushroom, spicy and sweet. Plum sauce is especially popular among fans of such food additives. It goes well with all foods, and its preparation options are known for their variety and are not difficult. For those who want to try making their own sauce, be sure to use the following recipes.

Popular plum sauces

Plum sauce recipes have come to modern cooking from those countries where plums grow. These are the Caucasus, China and Japan. A delicious seasoning for the winter from summer fruit can be prepared at home. It is perfect for meat or other dishes, and its taste will complement the treat with pleasant notes of freshness.

Since the plum is combined with almost all spices, vegetables and other seasonings, there are many options for preparing your favorite delicacy for the winter. The most common sauces 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 harvesting for the winter differ in the ingredients that make up their composition, and in the method of preparation.

Tkemali recipe without cooking

The famous Caucasian plum sauce Tkemali is prepared without boiling, 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, the products are washed and, if necessary, cleaned. One kilogram of Hungarian plums is thoroughly washed and seeds are removed from the fruits. After that, the crop is ground in a meat grinder or using other kitchen appliances. During grinding, 3 heads of peeled garlic, 1 kilogram of sweet bell pepper and 5 pieces of hot pepper are added to the plums during grinding, from which the bones were previously removed.

Next, cilantro greens are finely chopped (2 bunches per 1 kg of plums) and laid out to the finished puree. The ingredients are mixed, 2 tablespoons of salt, 100 grams of sugar and 2 tablespoons of vinegar are placed in them. The workpiece is left to stand for 15 minutes. During this time, it is recommended to sterilize prepared glass containers and lids.

Experts advise taking small jars for storing homemade Tkemali so that the product is easier to use.

When the plum puree is 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.

Boiled Georgian sauce

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

plums;
garlic;
mint;
coriander;
salt;
sugar;
water.

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

It takes 4.5 kilograms of fruit to puree. Then they are turned off and left to cool. The peel and bones are removed, and the resulting mass is ground through a sieve.

While the puree is infused, 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.

Washed and cut 1 bunch of fresh mint. The coriander is crushed.

The resulting puree is again put on 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 mass is brought to a boil and boiled over low heat for another 5 minutes.

Ready hot sauce is laid out in sterilized jars and rolled up with lids. The workpiece is wrapped and remains in this state until it cools completely. When the containers have cooled down, you can transfer them to a permanent storage place.

Chinese seasoning

Add oriental exotic dishes and Chinese plum sauce. Recently, the seasoning has been popular with domestic lovers of Chinese cuisine. At home, preparing a blank for the winter is also easy. For this you will need:

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

One kilogram of the selected variety of plums is washed, peeled and pitted and mashed in any convenient way. 40 grams of garlic and the same amount of ginger are cleaned and washed, after which they are also crushed to a puree state.

Next, the plum gruel is placed in a saucepan, the rest of the 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 mashed potatoes are mixed, and the workpiece is brought to a boil.

All solid components of the sauce are removed, and the hot mixture is poured into sterile jars. Filled containers are rolled up with lids and wrapped. After the blanks have cooled, they are removed to a permanent storage place.

Tomato plum treat

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

plums;
garlic;
hot pepper;
tomato paste;
sugar;
salt.

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

All ingredientsput in a saucepan and bring to a boil. After that, 200 grams of sugar, 2 tablespoons of salt and 3 tablespoons of tomato paste are added to the boiling puree. On low heat, cooking continues for another 20 minutes. 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.

Preparation for meat

Quite interesting in taste and plum sauce for meat. It consists of:

plums;
tomatoes;
garlic;
onion 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 poured with 100 milliliters of water. Then cover with a lid and cook for a few minutes. Next, the boiled blanks are ground through a sieve into mashed potatoes.

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, you need to 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 over, the bay leaf is removed 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 seasoning in a cool place.

By preparing sauces for the winter on her own, the hostess not only saves the budget, but also provides the family with healthy products. Despite the fact that it is easier to buy them in the store, homemade ones are always healthier and tastier.