Tkemali sauce with tomato paste for the winter. A simple yellow plum tkemali sauce. Sweet of tomatoes

Good afternoon, dear readers. Autumn has already arrived, and there is a lot to do useful blanks. Therefore, today we offer recipes for making tkemali from plums for the winter.

To prepare a delicious Georgian sauce, you need to prepare the following set of ingredients:

1 kg tkemali plums;
5 cloves of garlic;
1 pod of chili pepper;
2 tsp fine salt;
1 st. l. white sugar;
1 bunch of fresh dill;
1 bunch of ombalo;
1 bunch of cilantro;
a pinch of coriander;
pinch of fenugreek

The main stages of preparation:

We thoroughly wash the fruits under running water, making sure that there are no beaten or rotten ones. Transfer them to a bowl and pour a small amount water - about 100 ml.
We put the plums on medium heat and boil until the peel begins to separate from the stone.
We throw the resulting mass into a colander with small holes, wait for the excess liquid to drain, and then carefully grind the fruit with our hands to make a sweet puree.
Pour the mixture back into the saucepan and bring to a boil. Turn off the burner, season with all the listed spices.
Finely chop the prepared greens with a sharp knife, and pass the garlic through a press. Add everything to the future sauce and mix thoroughly.
We sterilize the jars in any convenient way and fill them with tkemali sauce with cilantro. Tighten the lids tightly and hide in the refrigerator or pantry until use.

Tkemali can be prepared not only from blue plums, but also from other varieties of these berries.

To do this, just purchase the following set of ingredients:

1 kg of yellow plums;
3 art. l. white sugar;
15 g ground coriander;
3 cloves of garlic;
3 tsp rock salt;
2 bunches of your favorite greens;
1 pod of green pepper (bitter).

The main stages of preparation:

We wash the plums well under running water, cut into two parts and remove the seeds. Pass the pulp several times through a meat grinder or grind in a blender for high speed.
The resulting mass is transferred to a saucepan, seasoned with sugar and salt, and then boiled over low heat for 7 minutes.
Turn off the comfort, and after 10 minutes add the remaining spices, chopped herbs and pressed garlic. Mix the sauce well and pour it into sterilized jars.
Close the lids tightly and store in a cool and dark place until needed.

The next version of the sauce can be prepared from both white and red plums.

In addition, you will need the following set of ingredients:

¾ kg of ripe berries;
3 art. l. hops-suneli;
1 st. l. granulated sugar;
1 tsp table salt;
2/3 red hot pepper;
a bunch of cilantro;
head of garlic.

The main stages of preparation:

We clean the fruit from dirt, cut into two equal halves and remove the bones. We cut off rotten or badly beaten places.
We skip the plums through a meat grinder several times to get a homogeneous mass. Another option is to grind in a food processor.
We shift the resulting mixture into a deep saucepan and put on a slow fire. Season with sugar and salt, simmer on the stove until boiling. Covering the container with a lid is not recommended.
Turn off the burner and, without waiting for the sauce to cool down, add suneli hops and garlic. Mix everything well and put it back on small fire exactly 5 minutes.
Pour the tkemali into sterilized glass containers and roll up the lids.

In order to cook interesting workpiece for the winter, it is enough to buy affordable and inexpensive products:

1 kg of ripe tomatoes;
300 g of green plums;
250 g of chili pepper;
1 st. filtered water;
0.5 st. l. coriander;
0.5 st. l. table salt;
garlic is added to taste;
a pinch of ground red pepper.

The main stages of preparation:

Rinse the tomatoes thoroughly under running water and cut off the tops. Cut the fruits into quarters (preferably the same size) and simmer over low heat for 20-30 minutes.
We grind the resulting tomato paste through a sieve and make sure that there is no residue left in it. big pieces peel. Otherwise ready sauce will be uncomfortable to chew.
We put clean and peeled plums in a blender thicket along with chopped chili peppers and garlic cloves. Grind them on high speed for a few minutes.
Add to homogeneous mass spices and herbs and mix everything thoroughly with a wooden spatula.
Combine the resulting composition with tomato puree, and knead again until smooth.
We shift the future sauce into a deep enamel pan and boil over low heat for a quarter of an hour. Stir occasionally so that nothing burns.
We sterilize glass jars along with covers. Pour still hot tkemali over them and twist the containers very well.

Another interesting option winter spin can be prepared from very simple products.

Namely:

5 kg of ripe plums;
0.5 kg of garlic;
700 g of granulated sugar;
200 g store-bought adjika.

The main stages of preparation:

We clean the plums from dirt, cut in half and remove the seeds. We also cut out all rotten or badly beaten places.
We twist the fruit with garlic through a meat grinder. We shift the resulting mass into a deep saucepan and boil it over medium heat for 7 minutes.
After the specified time, add adjika and in small portions granulated sugar. Mix everything well and cook for another 20 minutes.
Pour the finished sauce into sterilized glass jars and tighten the lids well. After complete cooling, hide the tkemali in the refrigerator.

It should be noted right away that this recipe sour berries were used. If you make a preparation from sweet plums, then the amount of sugar is reduced several times.

For cooking next recipe, products that can always be found in the nearest store will come in handy.

Namely:

0.5 kg of tomato paste;
300 g of garlic;
100 ml of cold water;
2 tbsp. l. salt;
1 red pepper (hot);
1 st. granulated sugar;
1 st. vinegar (9%).
1 bunch of parsley.

The main stages of preparation:

Wash the vegetables well under running water and pat dry on a kitchen towel.
We shift the plums into a large saucepan, fill them with water and cover with a lid. Boil over medium heat until soft, so that the bones “move away” more easily.
We grind the fruit through a metal sieve. We put them again on a small burner and cook for 20 minutes, constantly stirring the composition.
During this time, we pass red pepper through a meat grinder along with garlic and season them with spices. Add the mass to the plum puree, then pour in the tomato paste, sugar and salt and mix everything well. Cook under the lid for another half hour, at the end add vinegar and remove from heat.
Pour the hot sauce into sterilized jars, quickly roll up and cover with warm towels. After cooling, store in a dark and cool place.

If you want to cook winter tkemali with basil and without long cooking on the stove, we recommend using a recipe with the following ingredients:

0.5 kg plums;
3 cloves of garlic;
1 handful of mint;
½ bunch of cilantro;
½ bunch of basil;
0.5 tsp coriander;
0.5 tsp kitchen salt;
0.25 tsp red pepper.

The main stages of preparation:

We wash the plums under running water and put them in a multicooker bowl. Fill with water so that it just covers the fruit and turn on the “Soup” mode for 5-10 minutes.
As soon as the peel begins to burst, we throw off the fruits in a colander and give them a little time to cool. Pour the rest of the water into a suitable container.
Finely chop the herbs with a knife and transfer them to the blender bowl. Top with sliced garlic (or grated on fine grater) and all the specified spices.
With a spoon, knead the cooled plums, take out all the seeds. We combine the pulp and peel with greens, add half of the set aside water and interrupt at high speed for several minutes.
The resulting mass is sent to the slow cooker and cook for 2-3 minutes in the "Soup" mode. Do not forget to stir the sauce with a silicone spatula.
Pour the workpiece into sterilized jars, add on top vegetable oil so that there is no air left, and quickly roll up the lids.

As you can see, recipes for making tkemali from

Tkemali is a traditional Georgian sauce that has sweet and sour taste and piquant sharpness. It fits perfectly to meat dishes. This sauce is usually prepared from sour plums. However, there are other recipes for tkemali, where gooseberries, blackthorn, apples, currants and other products are taken as the basis. However, the classic version is made from plums.

cooking secrets

Before proceeding with the consideration of tkemali recipes, it is worth giving a few secrets of its preparation. By following them, you can create excellent sauce to meat dishes. By the way, any hostess can cook tkemali at home. After all, this does not require special skills and specific equipment. It is enough to follow the recipe and follow some rules. So, the secrets of cooking tkemali:

Oil and vinegar are not added to this sauce. The workpiece is stored long time thanks to heat treatment, as well as the spices that are part of it and are particularly pungent. Even with room temperature the product will not be damaged. The most important thing is properly prepared jars. They must be thoroughly washed, sterilized and hermetically sealed.
It is best to cook plum tkemali, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
To prevent the plums from burning during heat treatment, it is necessary to stir them regularly. To do this, it is recommended to use a wooden spatula. As for metal devices, they should not be used. Although the exception is stainless steel products.
To cook the sauce, you should use only enameled containers or stainless steel. Pots made of aluminum may spoil the product. In addition, this metal, in contact with acids, releases substances harmful to human health.
When studying the tkemali recipe, pay special attention to seasonings. They allow you to give the sauce unique taste and aroma. To make tkemali original, pennyroyal is added to it, which is often replaced with peppermint. The difference can only be seen true connoisseur Georgian cuisine.
Plums for the preparation of such a sauce should be crushed. To do this, according to the classic recipe for tkemali, they are boiled, ground through an ordinary sieve. Due to this, the sauce acquires a thinner and more delicate structure. If this is not important, then you can grind the components with a blender or pass everything through a meat grinder. This will greatly simplify and, of course, speed up the process.
When calculating the number of components, it must be taken into account that in order to obtain thick product it is boiled almost 4 times.

sauce recipe

Consider classic recipe cooking tkemali. This will require:

3 kg stoned plums of sour varieties;
2 heads of garlic;
200 g cilantro (fresh);
½ cup sugar;
4 tbsp. l. regular salt;
10 g marsh either peppermint;
a few hot peppers.

Cooking steps

So, how to cook tkemali? To begin with, it is worth preparing the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in a cool place for a while. Plums should stand and let the juice. Place them on the stove and turn on the heat. If there is not enough juice, add some water (preferably boiled). Bring the contents to a boil and boil for a while (5-10 minutes). Finally, the plums should be rubbed through a regular sieve.

Place the plum puree on the stove and turn on the heat. Boil the mass until its volume decreases by 3-4 times. When this happens, add chopped garlic, bitter pepper grated in a blender, the remaining sugar, chopped herbs, salt and suneli hops to the sauce. Boil the mass for another 10-15 minutes.

Put the finished tkemali sauce into prepared jars (washed and sterilized). Close the containers with pre-boiled lids. When the jars are cool, move the workpiece to a cooler place, such as a pantry.

Simplified version

Many people make tkemali from cherry plum, but it is best to use plums to make the sauce. Consider a simplified recipe:

1.5 kg plums of sour varieties;
20 g of ordinary salt;
50 g of sugar;
20 g spices (hops-suneli);
about 2 heads of garlic;
no more than two pods of hot pepper.

Let's start cooking

First, peel the plums, and then chop them with a blender. Add sugar and, of course, salt to the resulting mass. Place the container of plums on the fire. Boil the mass until its original volume is reduced by 2-3 times.

Peel the garlic and grind it together with hot pepper, previously peeled from seeds, using a blender. Add the mixture, as well as dry spices, to a bowl with plums. Boil the tkemali sauce for another 6-7 minutes. finished product remove from heat, pour into sterilized jars and seal tightly.

Is there a difference?

Is a sauce made according to a simplified recipe different from a classic one? You can store it even at room temperature. The main thing is that the containers are hermetically sealed. As for taste, there are differences. Tkemali, prepared according to a simplified recipe, is less salty and more spicy.

yellow plum sauce

To prepare tkemali according to this recipe, you will need:

1 kg of peeled yellow plums;
from 20 to 40 g of sugar;
30 g of salt;
a head of garlic;
1 hot peppers;
50 g cilantro (fresh);
50 g fresh dill;
10 g ground coriander.

The amount of sugar depends on how sweet plum. If necessary, the amount of this component can be increased.

So, let's begin…

Tkemali for the winter according to this recipe is prepared quickly and simply. First, peel the plums from the stones, and then chop them. To do this, you can use a meat grinder or blender. The latter option is preferable, as it is recommended to avoid contact of products with metal.

Peel the garlic and then crush. Also prepare hot peppers. It needs to be de-seeded and chopped. Finely chop the greens. Add to mashed yellow plums. Boil the mass until it is reduced in volume by 2 times. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and simmer for a few minutes.

Pour the finished tkemali into sterilized jars and seal tightly. You can store the workpiece in any conditions: in the pantry, cellar, refrigerator. The sauce is not capricious and perfectly tolerates room temperature.

Preparation of tomatoes and plums

To cook red tkemali, you need to prepare following products:

about 1 kg of plums;
1.5 kg of red tomatoes;
750 g of sweet pepper;
500 g onion;
500 g of apples, preferably sour varieties;
1 hot pepper;
salt, fresh herbs, sugar.

Cooking method

First, pour boiling water over the tomatoes. This will remove the skin from them. Grind the pulp of tomatoes with a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from the heat and rub through a regular sieve.

Peel and chop the apples with a grater. Do the same with the bow. You can use a blender to grind it. Prepare other ingredients in the same way: hot and sweet peppers.

Mix all the ingredients in a container and place it on the fire. Boil the sauce until you get the desired consistency. Place the prepared tkemali from plums and tomatoes in sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.

Can you not cook?

There is a plum tkemali recipe where the components do not pass heat treatment. Let's consider it in more detail. To prepare the sauce you will need:

about 1.2 kg plums, already pitted;
2 to 4 pods of hot pepper;
a head of garlic;
no more than 50 g of basil;
50 g cilantro;
about 25 g peppermint;
20 g of ordinary salt without additives;
20 g white sugar.

Cooking process

To make this sauce, grind plums, peeled garlic, and seedless peppers with a blender. Chop the greens the same way. Combine all ingredients and mix. Add salt and sugar to the resulting mass. To mix everything well, use a blender or mixer.

Sterilize jars and lids. Pour the prepared sauce into containers and seal tightly. It is necessary to store such a workpiece in a cool room. At room temperature, the sauce will go bad and won't last until the end of winter.

It should be noted that this method of preparation allows you to save the maximum amount of all useful substances in ready tkemali.

Recipe with pomegranate juice

To prepare an extraordinary sauce, prepare:

2 kg plums;
from 60 to 80 g of sugar;
salt to taste;
coriander;
hops-suneli;
1 head of garlic;
100 ml natural pomegranate juice.

Grind the plums, after removing the seeds from them. Add salt, dry spices and sugar to the resulting puree. Place the mixture on the heat, bring to a boil and simmer until the sauce thickens.

Peel the garlic, pass it through a press and add it to the tkemali. Pour in the pomegranate juice, mix everything and cook for 5 minutes. Pour the finished sauce into sterilized glass containers and close tightly. You can store the workpiece at room temperature. This sauce is perfect for meat dishes. Yes, and it is prepared quickly and easily. Now you know how to cook tkemali.

Georgian dishes know how to conquer with their exquisite, unusual taste. And if you cook the sauce of this cuisine, then in addition to it, any food will turn into an unusual one. Tkemali is one of those oriental dishes, which is served as an addition to meat and fish, side dishes. In the article, we will consider the best proven recipes for Georgian sauce, how to make it from yellow, red plums, on the stove and in a slow cooker.

Tips for making traditional Georgian plum sauce

yellow, red, blue plums should be moderately ripe, not hard, but not too soft.
Good for making tkemali different types cherry plums, because this fruit is easily separated from the stone and quickly cooked on the stove.
Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help to form the desired taste.
If according to the recipe it is necessary to peel the plums, then great way is scalding the fruits with boiling water and soaking them in a hot liquid for 5 minutes. After that, the fruits are well cleaned of thin crust which greatly simplifies the work on preparing the sauce.
It is not worth a lot of time to cook ketchup, from this taste qualities may be damaged and useful material will decrease.
Mild tkemali sauce is allowed to be eaten even by children, since it contains natural products. The main thing is to serve the dish with the usual food for the baby.

Step-by-step recipes for classic plum tkemali with photos

There are many recipes for tkemali sauce, each true Georgian adds something special to it. But there are also proven classic recipes, using which you can never go wrong with the future taste of the dish. Recommended for beginner cooks simple ways cooking, and after that it is possible to take and unusual options. Consider the most delicious recipes Georgian sauces tkemali.

Classic yellow cherry plum tkemali sauce recipe

Yellow cherry plum ripens in the middle of summer, and some varieties are early and ready for use in early July. By this time, the bulk of the spices have not yet matured, so it is necessary to get dry seasonings prepared earlier. Tkemali sauce from yellow cherry plum has an unusual sunny color, so it attracts attention not only with an unusual taste. Outwardly, such a dish may look like mustard, but after tasting it, it will immediately be clear that this is a completely different food. Consider the classic recipe for such a sauce.

Ingredients:

Ripe yellow plums or cherry plums - 1 kg;
Sugar - 50 g;
Garlic - 2-3 heads;
Salt - according to taste preferences;
Hot pepper - 1 pod, up to 7 cm long;
Fresh or dry cilantro - 50 g;
Fresh dill - 60 g;
Ground coriander grains - 1 tsp.

How to cook classic sauce tkemali from yellow plums step by step:

Wash fruits under running water, dry on paper towels.
Using a meat grinder, grind plums or cherry plums, before getting rid of the seeds.
Add salt, sugar, put in a saucepan, cook on the stove for 7-9 minutes.
While the sauce is cooking, clean, wash, grind garlic, pepper, herbs, spices in a blender or meat grinder.
Add the remaining ingredients to the simmering plum sauce, mix thoroughly and boil everything together for 1-2 minutes.
After that, you should try the finished sauce on the edge of a spoon and, according to your own preferences, correct its taste.
To prepare for the winter, lay out a hot dish in jars or glass bottles, close tightly tin lids.
The remaining tkemali is allowed to be eaten immediately after it has cooled to room temperature.

A simple recipe for making sauce in a slow cooker

Multicookers have long replaced pressure cookers, steam pots and microwave ovens, because in this dish it is easy and without wasting time to cook the most gourmet dish. popular sauce tkemali will turn out perfect using this kitchen fixture but the recipe must be special. Consider how to properly cook such a dish in a slow cooker so that it turns out to be truly Georgian.

Ingredients:

Plums of any variety, slightly greenish, with sourness - 1 kg.
Dill, parsley, fresh - 1 bunch each.
Salt, sugar - according to taste preferences.
Vinegar 70% - 1 tsp for 1 liter of sauce.
Fresh garlic, peeled - 6-7 cloves.
Red pepper pod - 1 pc. or ground - a quarter tsp.
Seasoning Georgian "hops-suneli" - 2-3 tbsp. l.

To cook right original sauce tkemali in a slow cooker, you must adhere to the following steps:

We wash our fruits, garlic and herbs well under water, put them in a colander or sieve to get rid of excess water.
Cut each plum, remove the seeds.
In the bowl of the multicooker, put the chopped fruits, herbs, garlic. Grind all this with a blender. We work with this device carefully so as not to damage the surface of the bowl. Otherwise, this step is best done using a different container.
Add all spices, salt, sugar and mix. We try a little tkemali sauce on the edge of the spoon, and, if necessary, adjust the taste.
We put the bowl in the slow cooker, set the "Extinguishing" mode for 1 hour and 20-30 minutes.
After that, still hot sauce put the tkemali into jars and roll up iron lids. We store in the cold for up to 2-3 years. Enjoy your meal!

Ketchup-tkemali with the addition of hops-suneli

The national seasoning of Georgia, hops-suneli is very popular among chefs, because it contains very fragrant spices. It is customary to add it to almost every Georgian dish. Tkemali sauce with such spices will have an unusual smell and taste. But there is important point To make the dish really so fragrant, suneli hops need to be put on time. Consider a ketchup recipe with such spices and its correct step-by-step implementation:

Ingredients:

Plums are wild, small (it is allowed to take a Hungarian) - 1 kg.
Ripe turn - 200 g.
Red pepper - 1 pod.
Bell pepper- 2 pcs.
Seasoning "hops-suneli".
Salt, sugar - according to taste preferences.
Mint, basil, other spices - according to taste preferences.
Garlic - 1 peeled head.

Step by step process cooking tkemali with hops-suneli seasoning:

We wash the green plums, peel them from the stones.
We perform similar actions with the turn.
Next, you need to mix the fruits, add peeled peppers, herbs and spices here.
Grind all the fruits with a blender. If there is no such device, then use better meat grinder.
Add salt, sugar, hop-suneli seasoning to the resulting mass.
We put grated garlic in a container with the future sauce, mix.
We put the mass on the fire and bring to a boil. After that, you need to taste the snack and, if necessary, enhance the taste (by adding sugar, salt or vinegar).
Boil the sauce for about 15 minutes and pour hot into storage containers.

Plum tkemali with bell pepper through a meat grinder

Secret delicious tkemali lies not only in the right sort of plums, but also in interesting additives. AT different recipes there is the addition of tomatoes, apples, lemon juice, olive oil and others. Tkemali with bell pepper, this vegetable gives unusualness to the dish and a sweetish tint. Consider good way cooking such tkemali.

Calories: Not specified
Time for preparing: Not specified

Tkemali sauce is one of the favorite sauces in our family, how harmoniously it emphasizes meat, especially barbecue or roasted on open fire lyulya. My mother always prepares such a sauce, and today I will share her recipe with you - plum and tomato tkemali, a classic recipe for the winter. Cilantro, garlic and coriander must be present here, it is these components that make the sauce so tasty that it cannot be expressed in words. By the way, it’s not so often you can find tkemali on sale here, but the shelves of my bins always store 6-7 jars of sauce for future use, for special significant events. On the New Year we often cook barbecue, and we traditionally serve this particular sauce for it, in general, I recommend that you, friends, make at least a small portion, and then decide whether this is your option or not. See also this one.

- 500 gr. plums;
- 500 gr. tomatoes;
- 1 head of garlic;
- a piece of hot pepper;
- 1 tsp salt;
- 6-8 tablespoons Sahara;
- 1 bunch of cilantro;
- 1 tsp ground coriander;
- paprika;
- 1 tbsp. vegetable oil and 9% vinegar.

Recipe with photo step by step:

Wash the tomatoes and plums, divide the plums into two halves and remove the stone. Cut the tomatoes randomly, cut out the growth site of the stalk. After put the tomatoes and plums in a saucepan with thick walls.

Cover the pan with a lid and put on fire, cook plums and tomatoes under the lid for about 7-10 minutes. We need to stand out a large number of juice.

After tomatoes and plums must be pureed. If your blender is not powerful enough, after grinding pieces of skin come across, then grind the sauce through a sieve without fail.

Boil the sauce for 15 minutes, add cilantro greens and garlic grated on a fine grater. Add hot pepper to taste.

Pour all the spices, salt and granulated sugar. Boil the sauce for 15-20 minutes.

As a result, it should become thick. Take a sample, depending on the plums, more sugar may be needed. Pour in a spoonful of vinegar and oil, boil for five minutes.

Pack the sauce in sterile jars and seal immediately. Cool the sauce under a blanket, after a day put it in the pantry. I would like to draw your attention to this