home › Brake system › Fragrant seasoning from plums: recipes. Classic and modern recipes for sweet and sour plum tkemali sauce

Fragrant seasoning from plums: recipes. Classic and modern recipes for sweet and sour plum tkemali sauce

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

In the Caucasus, tkemali is prepared quite liquid in structure. The finished sauce is bottled, vegetable oil is added on top, corked with corks, which are tarred for reliability.

Cherry plum classic tkemali

Depending on which plum variety is chosen, this will turn out to be the color and taste. ready meal. For the classic plum tkemali sauce recipe, you need to prepare about 1 kilogram of cherry plum with seeds to get a nice yellow color. Additional components will be 1 head of garlic and 1 red hot pepper. 1 teaspoon will serve as spices, full of peas coriander and 1 teaspoon of Imeretian saffron. As greens, you should take half a bunch of dill, cilantro and mint (you can use dry greens). Fill the sauce with 2 teaspoons of salt and 3 teaspoons of sugar. This sauce can be consumed immediately after preparation, for this, cherry plum should be boiled for a short time up to 5 minutes, but if you plan to preserve plum tkemali for the winter, then the cooking time should be increased to 20 minutes.

Cooking:

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

Plum tkemali

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

Cooking:

Plum tkemali with tomatoes

The recipe for spicy plum tkemali with tomatoes will help you step by step to realize your dream of an unusual taste sauce. A sweet and sour dish will hold 2 kilograms of plums and ripe ones. Fill the preservation with taste 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 - all 1 teaspoon each. Preservation of plum tkemali sauce will be provided by 100 g of vinegar, and 200 g of sugar and 1 large spoonful of salt will make the taste spicy.

Cooking:

Thanks to classic recipe plum tkemali sauce can be prepared at home without much effort. Garden tree fruits plus a few spices and an excellent addition to meat dishes are ready on your table.

The sauce made from plums pleases with its original combination of sweetish, sour and spicy tastes. It goes well with many dishes and perfectly complements them. You will definitely want to know how to make plum sauce if you try it though.

would times. In addition to taste, it has another advantage - such a product can be easily stocked up for the winter. It is stored for a long time without losing its taste.

Classic plum sauce for the winter

Take three kilograms of plums, one and a half kilograms of granulated sugar, half a liter of wine vinegar, four tablespoons of salt, fifteen cloves, thirty grams of ginger, a tablespoon of ground pepper. First, prepare the plums. Wash thoroughly and remove bones. Mix granulated sugar with vinegar and boil. Put the plums into the resulting marinade, cook for about half an hour, then add salt, grated fresh ginger, pepper, cloves and bring to a boil. Reduce heat to low and cook for another forty-five minutes. Your delicious plum sauce for the winter is almost ready. It remains only to let it cool and grind everything in a blender. Pour sauce into jars, screw on lids tightly and store. It will stay fresh throughout the year.

Plum sauce for the winter: spicy

For this preparation, you will need three kilograms of ripe plums, a large head of garlic, five tablespoons of sugar, half a tablespoon of salt, a bunch of fresh dill, cilantro, parsley. The drain must be carefully sorted out and washed. Let the water drain and remove the pits from each fruit. Peel the head of garlic, wash and dry the herbs. Pass them through a meat grinder or blender along with plums. Pour the finished plum mass into an enameled bowl and send to the stove. Bring to a boil, stirring occasionally. Boil down to the desired density. This will take about forty minutes. Then add sugar and salt, cook for another quarter of an hour. If you want to store your plum sauce for the winter, prepare sterilized jars and lids for them. Pour the finished snack into jars, roll up and leave to cool under the covers. On

storage is best stored in a cool place.

Plum sauce for the winter: with basil

For five kilograms of plums, you will need a large bunch of basil, a glass of water, five cloves of garlic, four pods of hot pepper, two tablespoons of coriander, sugar, and salt. Peel and place the plums in a deep saucepan. Add half a glass of sugar and put on a small fire. Simmer until the plums are boiled, salt to taste. Finely chop the basil, peel the garlic and pepper, grind the coriander in a mortar or coffee grinder. Add everything to the hot plum mass and grind with a blender. That's all, you have prepared plum sauce for the winter. The recipe recommends immediately decomposing it into sterilized glass jars and closing with lids. Store the sauce in the refrigerator. If you want a spicier flavor, replace the coriander with grated fresh ginger. Such a plum sauce will ideally complement the taste of second courses of beef or pork meat with its sweet and sour note.

This year I had a big crop of plums in my dacha. Therefore, in addition to the traditional jam and compotes, I decided to make a hot 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 a fruity aroma. For this recipe, I used two fairly long pods of hot peppers, the sauce turned out to be moderately spicy.

Therefore, during cooking, taste the sauce and add hot peppers to your liking. From the indicated amount of ingredients, 1.8 liters of preservation are obtained.

Ingredients:

2 kg plums (pitted, net weight)
200 g garlic
2-6 hot peppers
200 g sugar (may be less, depending on the acid of the drain)
1 st. l. salt
2 tbsp. l. tomato paste

How to make hot plum sauce for the winter:

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

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

Grind the mixture into a homogeneous mass. If you do not have a blender, you can grind the ingredients with a meat grinder. Pour the mass into a bowl right size preferably with a thick bottom.

Add coarse table salt to homemade plum sauce for the winter.

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

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

Put the saucepan on medium heat. Bring the mixture to a boil, then remove the foam with a slotted spoon and reduce the heat to minimum. Stirring occasionally, boil the sauce for 15 minutes.

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

Pour the prepared hot plum sauce for meat for the winter into sterilized glass jars, cover them with sterilized metal lids and roll them up using a special machine. Having wrapped the blanks with a blanket, leave them for 1-2 days until completely cooled. We will store the finished preservation in a dark and cool place.

A thick and fragrant plum sauce for the winter is a special preparation. Trust me, I'm not kidding or exaggerating. If you try to cook it at least once, you will forget about compotes, jam, jam and others for a long time. After all, the sauce is something completely different. You won't even blink an eye before the jar runs out... and then another one, the next one after it. And now everything that was lovingly prepared will be eaten no less joyfully and with appetite. You know, at such moments I understand that for the sake of all this it is worth preparing and even living on, despite all the worries, problems and troubles. Is it worth denying yourself the pleasure of pampering homemade plum sauce for homemade meat?

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

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

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

Plum sauce for the winter for meat is very tasty

Ingredients:

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

Cooking:

Wash ripe, not crushed plums, remove the seeds from them. The skin does not need to be removed, it does not interfere with the taste of the finished sauce. Put the halves of the fruit in a blender bowl and turn into a puree. If there is no blender, you can twist them in a meat grinder. Pour the plum puree into a saucepan (preferably with a ceramic coating - non-stick protection) and bring to a boil over low heat. Don't forget to stir. Boil 10 minutes. While the plums are cooking, de-seed the sweet peppers. Pass it through a meat grinder or cut into small pieces and beat with a blender. Add to the boiling plum puree, mix, cook for another 10 minutes with a barely noticeable boil. Then salt and sweeten the future sauce: add sugar as indicated in the list of ingredients, and put salt to taste. Pour in refined vegetable oil and apple cider vinegar. Peel and grate the garlic on a fine grater, add it to the sauce too, but 5 minutes after the oil and vinegar. Pepper the workpiece to taste, bring to a boil after all the additions, pour into sterile jars and roll up.

Plum sauce for the winter for meat with curry

I found this recipe on the forum of Anastasia Skripkina - and I really liked it.

Ingredients:

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

Cooking:

Curry sauce is prepared without sterilization, and therefore it needs to be cooked for quite a long time.

Wash and pit the plums, twist or puree with a blender, cook for 25 minutes, then twist the sweet pepper and add to the pan with fruit puree. Boil again for 25 minutes. Add chopped hot pepper, mix, cook on a barely noticeable fire for 15 minutes. Peel and chop the garlic, add to the sauce, cook for another 5 minutes. Add sugar, salt and seasoning. Stir, bring to a boil, pour into sterile jars and immediately roll up. In winter, seasoning for meat will be wonderful.

Spicy plum sauce for the winter

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

Ingredients:

2 kg of red or blue plums;
2 pods of hot pepper;
1 large sweet pepper;
5 tablespoons of sugar;
1 tablespoon of salt without a slide;
1 glass of water;
1 tablespoon herbes de Provence seasoning.

Cooking:

Sort and rinse the plums, remove the stones, put the halves of the fruit in a basin and add 1 glass of water. On low heat, gradually heat the contents of the bowl, cook for 10 minutes, then rub the softened plums through a sieve.

Wash, de-seed and finely chop sweet and hot peppers. Add to the plums and use an immersion blender to whisk, then additionally wipe the workpiece through a sieve. Your goal is a smooth sauce without impurities of homogeneous particles visible to the eye.

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

Plum sauce with apples for the winter

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

Ingredients:

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

Please note - table vinegar is used 9%. Not essence, not apple, not balsamic or homemade. Ordinary store-bought vinegar labeled "table". Please be aware of this before posting comments.

Cooking:

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

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

Chinese plum sauce for the winter

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

Ingredients:

1.5 kg of blue plums;
1 clove of garlic;
2 small onions;
120 grams of brown sugar;
2 cm fresh ginger root;
100 ml apple cider vinegar;
1 teaspoon coriander seeds;
half a teaspoon of ground cinnamon;
a pinch of cayenne pepper;
half a teaspoon of fine table salt.

Cooking:

Peel and chop the onion, garlic and ginger root with a sharp knife. Cut the plums in half and remove the pits. Place all this in a saucepan, pour in 1 cup of water and bring to a boil. Close, reduce heat and cook for 30 minutes, stirring constantly. Grind the plum mass in a blender. Return it to the saucepan, add brown sugar, apple cider vinegar and spices. While stirring, bring to a boil over low heat. Boil about 45 min. Transfer the finished Chinese plum sauce to clean jars, close the lids and pasteurize in boiling water for 20-30 minutes, depending on the volume of the jars.

Do you still serve regular ketchup with meat? Then I hasten to tell you a few recipes for a delicious plum sauce that will make your meat dish unique. You will forever forget about store-bought sauces. They are prepared from available products, and most importantly, you can make blanks for the future.

Recipe for plum sauce for meat for the winter with a photo

Kitchenware: knife, bowl, saucepan, jars, seamer, lids, meat grinder, immersion blender, six 500 ml jars.

Ingredients

Sauce plums should be firm and not overripe.
I recommend using red bell pepper., so the finished sauce will be a pleasant shade. But you can take green or yellow, it will not affect the taste of the sauce.
Adjust the amount of hot pepper according to your taste preferences.. It is better to clean and grind hot peppers with gloves.
While cooking, do not forget to stir the sauce well with a wooden spoon so that it does not burn.

sauce preparation

Thoroughly wash and sort out 3 kg of plums. Divide into halves and get rid of the bones.
Washing with water 1.5 kg bell pepper, cut off the tops and clean out the seeds.
In gloves, clean 6 pieces of hot pepper.
We pass plums, Bulgarian and hot peppers through a meat grinder.
Transfer the plum and vegetable puree to a bowl. Add 195 g of sugar, 60 g of salt, 8 g of suneli hops and 4 g of nutmeg. Mix all the ingredients and put on fire.
After the sauce has boiled, we make the fire quieter and continue to cook for 25 minutes.
After the time has passed, we pass 180 g of garlic through the garlic cloves into the sauce and add 5 g of citric acid.
Puree the sauce with an immersion blender and boil for another 5 minutes.
Plum sauce is ready.
Boil the lids in water for 7-10 minutes. Rinse six half-liter jars well with water. At the bottom of each jar, pour a little water, put in the microwave for two minutes at full power.
We fill the sterilized jar with plum sauce, close the lid and roll it up using a seamer. We do the same with other banks.
We do not turn the jars of sauce over, but simply wrap them in a thick towel or blanket until they cool completely.

Video recipe for making plum sauce for meat

In this video recipe, you will see all the steps for making plum sauce for the winter.

Plum ketchup for the winter

Cooking time: 4 hours.
Yield of finished sauce: 3.5 liters.
Kitchenware: pan, jars, lids, spoon, knife, seamer, meat grinder.

Ingredients

sauce preparation

Rinse with water and sort out 2 kg of plums. Divide into two halves and remove the bones.
We clean 260 g of onions and 120 g of garlic. Cut the onion into several pieces.
We wash the apples with water, remove the stalk and seeds. We cut into slices.
Three kilograms of tomatoes are washed and cut into halves.
Tomatoes, plums, onions and apples are passed through a meat grinder and transferred to a saucepan. Grind 120 g of garlic with garlic and send it to the pan.
We put the saucepan with the sauce on the fire, bring to a boil, and then cook over low heat for 2 hours. While cooking, be sure to stir the sauce with a wooden spatula. Reduce the sauce to the consistency of ketchup. Boiling times may be shorter if your tomatoes and plums are not very juicy.
Pour into a saucepan 5 g of hot pepper, 5 g of a mixture of peppers, 4 g of coriander, 2 pcs. cloves and 3 g of cinnamon.
Pour 150 g of sugar and pour 100 ml of vinegar.
Mix all ingredients thoroughly and cook for 30-40 minutes. The cooled sauce can be interrupted with an immersion blender for a more uniform consistency.
We sterilize jars in a convenient way for you. Boil the lids for 5-10 minutes. Pour the finished sauce into jars, cover with a lid and roll up with a typewriter. We wrap the jars with a blanket and leave to cool completely. Remove the sauce to a cool dry place.