Plum tkemali for the winter “In Georgian. Recipes for making plum and cherry plum tkemali: a classic way at home

Making a spicy sauce with red sour wild plums. Tkemali is widely used as a seasoning for fried or grilled meat, poultry and potato dishes. In taste and appearance, tkemali is similar to spicy tomato ketchup, only much tastier. Tkemali is green (prepared in spring from unripe plums or cherry plums) or red (prepared at the end of summer from ripe plums). In this recipe, you will learn how to make tkemali red spicy sauce.

Ingredients

10 kg of red ripe plums,
50 g cerezo (fennel),
20 g fresh mint mint (ombalo),
200 g green coriander during flowering (cilantro with flowers),
1 kg of garlic
200 g of salt
100 grams of dried coriander (will help preserve tkemali for long-term storage),
100 g fresh green coriander,
50 g of ground red pepper.

Note: If the plums are very sour, you can add about 100 g of sugar.

Preparation

Wash the plums and put in a deep saucepan. Add 3 liters of water. Put on fire and bring to a boil over high temperature. Then reduce the heat and cook for 10-15 minutes, until the plums are soft.

Transfer the finished plums into a colander, into a large bowl with holes. Set aside pure juice without plums, do not pour out.

Put the colander on a saucepan, wipe the plums - first press down with a wooden spoon, then rub thoroughly with your hands, wearing gloves.

Discard the bones.

Combine the grated pulp with plum juice.

Peel the garlic and mince it. Dismantle mint (ombalo), for tkemali we use leaves and flowers. But we are not throwing away the stems, we still need them.

Chop the flowers and leaves of mint, put in a bowl. Add 100 g of dry cilantro (optional, for long-term storage of tkemali), 100 g of fresh cilantro, garlic and 200 g of salt. Mix.

Combine the stalks of ombalo, cerezo and cilantro and tie them with threads.

Put the tied bunch of herb stalks in a saucepan with tkemali. Add all the spices and 50 g of ground red pepper. Put on very low heat and cook for about 40 minutes. The tied bunch of herbs will float up and need to be pressed to the bottom of the pan with a wooden spoon.

If you are going to use ready-made spicy tkemali sauce for a short period of time, and often eat it, then it should be refrigerated and then stored in the refrigerator (without hermetically sealed).

For long-term storage, tkemali is bottled in clean and dry bottles. Bottles should first be washed and sterilized in a bucket or saucepan with boiling water, 15 minutes. The caps are also dipped in boiling water.

Tkemali is bottled, the sauce should be boiled, poured to the very edge of the neck and immediately sealed with clean lids.

This method will allow tkemali to be stored for a long time (1-2 years) in a dry, cool, dark room.

Georgian tkemali sauce is served with meat, poultry and potato dishes. Bon Appetit!

See more recipes.

The main thing is that you have the necessary ingredients on hand.

Plum tkemali recipe for the winter in Georgian: quick and tasty

Recipe:

cherry plum or any sort of sour plum - 2.5 kg;
garlic - 110 g;
hot red pepper - 2 pods;
sugar - 250 g;
salt - 75 g;
cilantro - 35 g;
tarragon - 35 g;
dill - 35 g;
mint - 35 g;
Reikhan - 35 g;
parsley - 35 g;
hops-suneli - 12 g;
utskho-suneli - 12 g;
ground coriander - 12 g;
Jamaican peppercorns - 7 peas;
laurel leaf - 4 pcs.;
dill umbrellas - 4 pcs.

Technology:

Sort the greens, process, wash well. Dry. Remove tough stems from all types of greenery.
Rinse the garlic, peel, disassemble into cloves.
Rinse the pepper, remove the tail, cut. Clean out seeds and internal partitions.
Sort the cherry plum thoroughly. Remove spoiled specimens. Rinse the fruit thoroughly. Transfer it to a deep saucepan or saucepan.
Add lavrushka, peppercorns, dill (umbrellas). Pour in a glass of water. Cover the saucepan with a lid. Boil the contents. Stir several times during cooking.
After the fruits give juice and boil, it is necessary to reset the heat to a minimum and boil the cherry plum under the lid for a quarter of an hour.
Remove the saucepan from the stove. Rub the cherry plum through a colander. This will separate the bones and skin. From the amount of cherry plum specified in the recipe, two liters of puree come out.
Return the mashed cherry plum to the stove, boil. Add sugar, salt, hops-suneli, utskho-suneli, coriander into it.
Boil the mashed potatoes for a short time over low heat. Ten minutes will be enough for this.
During this time, it is necessary to chop the greens.
Purée the garlic and pepper with a blender.
Add herbs, garlic and pepper to a saucepan with plum puree. Boil with constant stirring. Try it, bring it to taste. Boil for another seven minutes.
Then remove the stewpan from the stove. Pack the tkemali into thoroughly washed and sterilized cans in advance, seal tightly.

In this state, Tkemali can be stored at 15 degrees Celsius. But it will still be more convenient in the refrigerator.

Tkemali sauce can be prepared in different ways: there is a plum recipe, there is a cherry plum, there is a cherry! Today we will make tkemali sauce at home according to different recipes. Our main principle is that the tkemali recipe should be such that it is suitable for the winter, in Georgian style, and also fast and tasty.

Georgian cherry plum tkemali (classic yellow cherry plum)

Recipe:

cherry plum or yellow ripe plum - 1.1 kg;
granulated sugar - 55 g;
garlic - 3 heads;
salt;
hot pepper - 35 g;
cilantro greens - 55 g;
dill greens - 65 g;
ground coriander - 6 g.

Technology:

Selected Wholes. Thoroughly wash the not crumpled, not broken cherry plum under the groove. Spread out on a kitchen towel and pat dry.
Remove seeds from prepared plums.
Use a meat grinder / blender / food processor (which is more convenient) to puree the fruits.
Pour salt, granulated sugar into a container with plum puree, transfer the fruit mass to a large saucepan. Put on moderate heat. Cook for 10 minutes.
While the sauce is cooking on the stove, prepare the rest of the ingredients.
Process, rinse, peel, disassemble the garlic into cloves.
Go through, thoroughly wash the herbs, removing the spoiled twigs. Dry. Cut with a hatchet.
Rinse the pepper thoroughly, cut in half lengthwise. Clean out seeds, eliminate internal partitions, wash. Then wash your hands thoroughly.
Purée the garlic, pepper, herbs and spices with a blender. Toss the resulting spicy mass into a saucepan with boiled sauce on the stove. Mix thoroughly and boil for a couple of minutes.
Then you need to taste the sauce and bring it to taste finally, based on your own preferences.
Remove the sauce container from the stove. Pack the tkemali into previously prepared sterilized jars or bottles. Seal with iron caps or tight plugs. Store in a cool place.

Tkemali cherry sauce at home

Recipe:

cherry - 1 kg;
granulated sugar - 210 g;
salt - 14 g;
garlic - 75 g;
hops-suneli - 40 g;
ground red hot pepper - 2.5 g;
wine vinegar - 145 ml.

Technology:

Remove pits from cherries, rinse berries thoroughly, transfer to a saucepan. Throw granulated sugar, salt, a mixture of spices to the berries. Add processed, seedless crushed peppers and processed, peeled garlic, pressed with a press.
Cook over medium heat. This will take about twenty-five minutes from the start of the boil.
Then transfer the berry mass to the blender bowl. Purée her. Then rub through a sieve.
Return the sauce to the stove. With constant stirring, bring the cherry puree to a boil. Bring to the state of thick sour cream. Five minutes before the end of cooking, add vinegar to the sauce. Mix thoroughly.
Packaged in banks. Keep refrigerated.

Dark cherry plum tkemali with fresh herbs, classic recipe

Ingredients for making cherry plum tkemali:

Cherry plum dark varieties - 1 kg;
Parsley, cilantro, basil, dill and mint - 1 bunch each;
Chili pepper - 1 pod;
Fresh garlic - 1 head;
Crystalline sugar - 3 tablespoons;
Coarse salt - 1 tablespoon

Cooking steps:

Sort out the cherry plums and wash, pour into a large saucepan or enamel bowl. Pour water so that it covers the fruits and put on moderate heat. After the water boils, let the cherry plum stand for 3-4 minutes and remove until it cools completely.

All ingredients can be twisted in a fine mesh meat grinder.

Throw the cooled fruits in a colander and drain as much as possible. Set the liquid aside, remove the seeds from the pulp and puree it with a blender.
Finely chop the washed and dried greens.
Peel the head of garlic, crush the cloves with the edge of a knife and chop finely.
Scrape the seeds out of the red pepper with a knife, cut off the stalks, and chop it finely.
Mix chopped greens with cherry plum puree in a large saucepan and put on fire. If desired, the mixture can be diluted with water remaining after boiling the plums. After the sauce has warmed up add garlic and sugar, salt and stir.
Taste and if too sour add sugar. Increase the amount of garlic and pepper for more pungency. Boil the sauce over low heat for 5 minutes with constant stirring.

During the boil, the sauce begins to boil, so you need to protect exposed skin from burns.

Remove hot sauce from heat and pour into clean bottles or jars. Keep refrigerated.

Spicy dark cherry plum tkemali with fresh aromatic herbs is an ideal summer barbecue sauce. Light plum sourness perfectly enhances the taste of grilled meats and baked vegetables.

Cherry plum tkemali: a classic recipe for the winter

Ingredients for cooking:

Red cherry plum - 1 kg;
Parsley, dill, cilantro - 1 bunch each;
Tomatoes - 300 g;
Chili pepper - 1-2 tsp;
Fresh garlic - 50 g;
Lavrushka - 3-5 leaves;
Thyme - 1 tsp;
Oregano - 1 tsp;
Ombalo - 1 tsp;
Sugar - 2 tablespoons;
Coarse salt - 2 tsp

Cooking steps

Wash the cherry plum well in cool water and remove the stalks. Transfer to a large bowl or saucepan, pour water over to the edge of the drain and simmer for 10 minutes.
The fruits can first be drained from excess liquid by throwing them into a colander or sieve, and then grind into a separate container.
Using a slotted spoon, carefully transfer the plums to a colander or sieve and grind. Separating the pulp from the skin and seeds.
Herbs add tenderness to the spicy and sour tkemali, but if these spices are not present, then they can be replaced with your favorite set of spices ("Khmeli-suneli", "Provencal herbs").
Put cherry plum puree on the fire and boil for 10 minutes.
Grind the spices in a mortar with half the salt.
Twist the greens and tomatoes in a meat grinder.
If there is no meat grinder, you can simply chop the herbs, garlic and pepper with a knife, and replace the tomatoes with half the amount of tomato juice.
Add herbs, tomatoes and spices to hot plum puree. Boil the mixture for a few minutes, stirring occasionally, add salt and add garlic and sugar. Stir, add more pepper if desired.
Pour the hot sauce into wide-necked bottles or jars.

Cherry plum tkemali with tomatoes will surprise all kebab lovers. In addition to the traditional sourness, it has characteristic tomato notes that perfectly complement the roast.

What sauce to cook tkemali plum, cherry plum or cherry is up to you: it can be a classic recipe for the winter or for quick consumption, the main thing is that this Georgian dish is prepared quickly and deliciously!
Watch a video on how to cook tkemali in Georgian.

Tkemali (ტყემლის საწებელა) - Georgian sauce made from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good for meat and fish. Its taste is simply delicious, like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauty of the Caucasus mountains andunique distinctive architecture, but also nice people, kinder and more hospitable whom I have never met in my life: Georgian churches,polyphonic singing, Georgian market and Georgian cuisine, barbecue, wine and, of course, Tkemali sauce, without which it is simply impossible to survive a Georgian feast.
The best Tkemali is made from small blue cherry plum that grows everywhere in the Caucasus, literally near every private house.

The cherry plum fruit is terribly sour, but this is just what you need for the right sauce. Cherry plum contains simply a huge amount of vitamin C and no less pectin , which nutritionists idolize for its ability to cleanse the body of toxins, heavy metals and radionuclides.

Except for cherry plum, which you can replace with any other sour plum variety, add to Tkemali garlic and hot peppers- it is necessary. As for herbs and spices, there is a large palette, ranging from the popular cilantro to the Georgian herb ombalo (marsh mint). Likewise with spices - there are as many housewives in Georgia, as many recipes. You should not give up cooking Tkemali due to the lack of one or another spice. If you have cherry plum, garlic and pepper, then you can get by with the popular Georgian spice hops-suneli and available herbs: parsley, dill, cilantro..

V red Tkemali sauce(it can be green), it is advisable to put (aka Reagan, aka blue basil). This is an unusually aromatic and healthy herb. Unlike green basil, it is very popular in Russia, especially in the south..

The ready-made sauce can be conveniently poured into glass ketchup bottles or small jars with screw caps. They need to be washed and sterilized well. The easiest way to sterilize is to pour boiling water into a jar, pour out after 5 minutes, shake off the drops well and let dry. Boil the lids in water for 5 minutes and spread on a clean towel.

Yes, I got a great introduction, like a real Georgian toast! However, let's get started.

You will need:

garlic 2 heads
red hot pepper 1-2 pcs
salt 2-2.5 tsp
hops-suneli 2 tsp
utskho-suneli 2 tsp
ground coriander 2 tsp
allspice peas 5-7 pcs
dill (umbrellas) 3-4 pcs
bay leaf 3 pcs

Step-by-step photo recipe for cooking:

Prepare. It must be washed well and allowed to dry. From Reikhan, mint and tarragon (aka tarragon), you need to cut off all the leaves and tender tops, hard stems are not needed. Clean and wash garlic... If you do not like very spicy, then peel the red hot pepper from the seeds.

Wash the cherry plum and place it in a heavy-bottomed saucepan.

Add bay leaves, allspice, dill umbrellas and some water (0.5-1 cup).

Place the lid on the saucepan and bring the contents to a boil. Stir occasionally to prevent the cherry plum from burning. When the cherry plum starts up the juice and boils, boil it over low heat, covered for 10-15 minutes... This is how steamed cherry plum looks like.

Remove the pan from the heat and rub the cherry plum through a colander to separate the pits and rind. This procedure is rather dreary. Be patient and rub. As the saying goes, you love to ride, love to carry sledges.

From 2.5 kg cherry plum usually it turns out 2 liters here is such a bright puree.

Bring the puree to a boil, add sugar, salt and dry spices(hops-suneli, utskho-suneli, ground coriander).

Leave to simmer on low heat to evaporate a little. It will take 5-10 minutes, while you chop the greens, garlic and pepper using a meat grinder and add the mixture to the puree, stirring occasionally, bring to a boil. Taste and add salt and sugar if needed.

After boiling, boil the sauce for another 5 minutes, pour into clean jars and screw the lids tightly.

In this form, jars with Tkemali can be stored at room temperature.

An open jar needs to be stored in the refrigerator, but, believe me, it won't stay there for a long time.

Tkemali sauce is a lot of acid with a slight hint of sweetness, a bouquet of aromas and flavors from spices and fresh herbs. They promote digestion and accompany any Georgian table, which is famous for its generosity and abundance. As always, I wish you bon appetite, although with such a sauce the appetite appears even without good wishes!

Tkemali sauce. A short recipe.

You will need:

cherry plum (or any sour plum) 2.5 kg
garlic 2 heads
red hot pepper 1-2 pcs
sugar 1 -1.5 cups (depending on the acid of the cherry plum)
salt 2-2.5 tsp
greens 150-200 gr (Reyhan, cilantro, dill, parsley, mint, tarragon)
hops-suneli 2 tsp
utskho-suneli 2 tsp
ground coriander 2 tsp
allspice peas 5-7 pcs
dill (umbrellas) 3-4 pcs
bay leaf 3 pcs

Wash the cherry plums, put them in a saucepan with a thick bottom, add dill umbrellas, bay leaves, allspice peas and a little water (0.5-1 glass). Bring the contents of the saucepan to a boil, cover and simmer over low heat for 10-15 minutes. Stir so that the cherry plum does not burn. Rub the steamed cherry plum through a colander to remove the seeds and rind. Bring the resulting puree to a boil, add salt, sugar and dry spices (hops-suneli, utskho-suneli, ground coriander), cook for 5-10 minutes. Add the herbs, garlic and hot peppers chopped with a meat grinder. Cook for 5 minutes. Pour the boiling puree into clean jars and close the lids tightly.

In contact with

Ever tried a sauce made from Georgian plums? Amazing spicy tkemali sauce, you can cook at home and with us, if you choose the right recipe. It is clear that the real one is made only at home. The classic recipe contains spices that are hard to find here. Our hostesses have adapted traditional cooking to the harsh realities, deviating somewhat from the canons.

Homemade tkemali is a great alternative to store-bought ketchup and other sauces. Does not contain dyes, artificial preservatives.

How to make plum tkemali

Traditionally, the sauce is prepared from tkemali sour plums - yellow and red. They will not be condemned if you cook them thorns. Thanks to special herbs, the preparation is obtained with a sweet and sour taste, with a delicate mint-lemon hint. But mint in Georgia is special, swamp mint is ombalo. We, however, replace it with the usual, growing in central Russia, thyme, lemon balm. The result, if it worsens, is insignificant. Look in the markets for dried ombala, sometimes they sell it.

For cooking, cherry plum is taken, completely immature, green, sour. Tkemali plums are replaced with gooseberries and red currants.

A few tips:

Do not add vinegar, the workpieces winter well without this preservative.
Plums - the fruit is sour, stir the brew only with a wooden spoon so that the puree does not burn quickly. Cook in an enamel bowl.
Put fresh herbs in the cooled sauce, otherwise vitamins will be destroyed.
When preparing for the winter for long-term storage, pour sunflower oil into jars of sauce, then mold and fermentation are not threatened.
Eat an open can in a week, no longer, otherwise mold will start.

What sauce is eaten with

Tkemali will decorate meat and fish dishes, stewed vegetables, pasta.

Cherry plum tkemali with khmeli-suneli

It is difficult to call a real sauce, since Georgians do not add vinegar, even when preparing for the winter. But the sauce will turn out delicious, spicy.

Would need:

Unripe cherry plum - 1.5 kg.
Sugar - 8-10 large spoons.
Head of garlic.
Salt - 2 tablespoons.
Vinegar - 50 ml.
Hops-suneli seasoning - a teaspoon.

How to prepare tkemali:

Rinse the plums conscientiously by changing the water several times. Take away spoiled fruits. Cut in half and remove the pit.
Peel the garlic. Scroll the plums and garlic in a meat grinder, or work with a blender.
Pour seasoning, salt and sugar into the mass, mix.
Place on stove with minimum heat. Cook, stirring constantly to prevent burning. Soon, the plums will be juiced, and the need for stirring will disappear.
Continue cooking for about an hour.
Prepare jars in parallel - sterilize.
5 minutes before the end of cooking, pour the vinegar into a saucepan.
Fill the jars, twist.

Advice. To make the sauce resemble the legendary tkemali, when serving, sprinkle with finely chopped dill and parsley, add sunflower oil (30 ml). Oil can be added during the cooking process, but it can be added directly to the gravy boat.

Plum sauce with adjika

The recipe combines two famous Caucasian sauces at once. It turns out to be an interesting combination.

Take:

Plums - 5 kg.
Bank of ready-made adjika - 200 gr.
Garlic - 600 gr.
Sugar - 800 gr.

Preparation:

Mash the plums and garlic. Place in a cooking container, cook after boiling for 10 minutes.
Add the rest of the ingredients, continue cooking for another 20 minutes.
Pour, refrigerate, and winter storage.

Classic Georgian tkemali sauce

Here is a Georgian recipe for the correct preparation of sauce at home.

Would need:

Tkemali plum - kilogram.
Salt - 10 gr. (1/2 tablespoon).
Sugar - 25 gr. (spoon).
Large cloves of garlic - 3 pcs.
Chili Pepper
Dill - a bunch of 30 grams.
Ombalo - a bunch (if dried herb, then 30-40 gr.).
Cilantro - a bundle of 30 grams.
Dried coriander - 5 gr.
Dried fenugreek - 6 gr.
Water - about 100 ml.

How to make the sauce:

Wash the fruits, put in a saucepan. Cover with water, boil. Cook over low heat until the pulp begins to separate freely from the seeds.
Transfer to a sieve, wipe in a puree. Return it to the pot and continue to cook slowly.
When the mashed mass boils, remove from the burner. Add dry herbs, granulated sugar, salt.
Chop the greens as small as possible, send them to tkemali.
Peel the chili pepper from the seed, chop in the same way as the greens, combine with the rest of the ingredients.
The last step is to add the garlic crushed with a press into the gruel.
Fill the jars with the prepared sauce, twist.

Simple yellow plum tkemali sauce

I offer the simplest recipe for tkemali blanks. For the sauce, you need to take only unripe yellow plums.

Take:

Plums - a kilogram.
Sugar - 50 gr.
Salt - 30 gr.
Bitter green pepper is a pod.
Fresh cilantro - a bunch (50 gr.).
Dill - a bunch (50 gr.).
Garlic cloves - 6 pcs.
Ground coriander - 15 gr.

Step by step cooking:

Wash the plums, select the seeds. Grind in any convenient way - with a meat grinder, sieve, blender, combine.
Add sugar and salt, boil. Simmer for 7 minutes. The consistency of the workpiece should resemble thick sour cream.
Turn off the gas, let stand for about 10 minutes. Then add finely chopped herbs, garlic, coriander powder. Stir well.
Transfer to jars immediately, twist.

Prune with bell pepper

One of the most delicious tkemali, brewed from blue plums. Observe the main condition - take unripe, dense fruits with green sides, and the sauce will turn out great.

You will need:

Plums - 1.5 kg.
Hot pepper - 2 pods.
Provencal herbs - a tablespoon.
Sweet pepper (or a couple of small spoons of dried bell pepper).
Garlic cloves - 10 pcs.
Salt - 2 tbsp. spoons.
Water is a glass.
Granulated sugar - 5 tbsp. spoons.

How to prepare for the winter:

Select seeds from fruits, put in a saucepan. Combine with sugar, pour in water.
Boil the mass after boiling for 10 minutes.
Remove from the burner, wait until it cools.
At the same time, turn the garlic cloves and peeled hot and sweet peppers into gruel.
Send to the cooled sauce, add salt, return to the stove. Continue cooking after boiling for the last 10 minutes.
Pour the tkemali hot, seal immediately.

Recipe for plum tkemali with tomatoes

The addition of tomatoes makes the sauce taste like ketchup and tkemali at the same time. It is easy to prepare it, under the power of housewives with minimal experience.

Ripe tomatoes - a kilogram.
Unripe plums - 300 gr.
Chili pepper - 250 gr.
Head of garlic.
Red hot pepper - a pinch.
Salt - 15-20 gr. (incomplete art. spoon).
Coriander - the same amount.
Water is a glass.

How to cook the sauce:

Divide the tomatoes into quarters, put them in a saucepan, simmer for half an hour, until the skin becomes easy to separate. Rub in a puree.
Put hot peppers, garlic cloves, pitted plums in a bowl, chop with a blender (in a food processor, meat grinder) in mashed potatoes.
Send to tomato puree. Add spices and cook together for 15 minutes.
Pour, roll up and move to cellar, pantry.

Video recipe for making the famous tkemali sauce. My beloved chef Ilya Lazerson shares all the secrets.