I advise lovers of meat and Caucasian cuisine to try plum ketchup for the winter. My cookbook has accumulated several options for a savory snack made from plums and other vegetables. The ingredients are different, but all sauces made from plums go harmoniously with any meat dishes.
Plum ketchup with tomato paste
For ketchup, take 2 kg of the ripest and sweetest plums, wash them, dry them with a towel and put them in a saucepan with a thick bottom. The fruits need to be simmered for 40-50 minutes over low heat so that they release the juice.The temperature will make the berries soft. Place them in a colander and rub with a masher or large wooden spoon. We will take the pulp for cooking, and discard the plum pits and skins.
Peel and chop the garlic. You need about 100 g of it. Wash a medium bunch of fresh dill and blot it with a napkin. Let's cut the dill quite finely. From a 400 g jar of tomato paste, take 2 full tablespoons of paste, mix it with garlic and dill. Use a blender to puree everything into a fine consistency.
Place the plum base on the stove and heat to a boil. Cook for 7 minutes, pour out all the tomato paste from the jar, stir vigorously, and continue cooking for 15 minutes.
Add to ketchup:
- garlic and green dill puree;
- sugar - 25 g;
- table salt -12 g;
- a little pepper, preferably black.
Mix everything thoroughly and cook for another 20 minutes. Pour the finished plum ketchup into sterile jars.
Plum ketchup with tomatoes
You can prepare plum and tomato ketchup for the winter using my recipe. We will cook from large, red, lettuce tomatoes. You will need 2 kg of them. This sauce is best made with prunes; take 1 kg of them, pure, pitted. Remove the seeds with a knife.
We will remove the skins from the tomatoes. Boil water in a large saucepan. Place the tomatoes first in boiling water, then in cold water. The skin will be easy to clean after such a contrast bath. Cut the naked tomatoes into 4 parts.
Let's start with onions. You need 250 g. Peel the onion, wash it, and cut it into large pieces. Let's get to the garlic. You need 100 g of clean, peel-free slices. For spiciness, take 2 hot peppers, and for aroma, herbs:
- cilantro;
- parsley;
- basil;
- dill.
We use herbs at our discretion.
We take out a meat grinder and grind onions, tomatoes, plums.Cook the resulting mixture for 2 hours. Grind herbs, hot pepper, garlic in a meat grinder. We send the resulting paste to the vegetables. We also add there:
- Table salt – 30 g.
- Sugar – 200 g.
- Seasoning from a mixture of peppers - 0.5 tsp.
- Vinegar (table) 6% - 2 tbsp. l.
Boil for 45 minutes, the sauce should thicken. For the winter, we pour ketchup into jars and sterilize them in advance. Boil the lids for 5 minutes. We roll up the jars and send them for storage.
Cooking tkemali from yellow cherry plum
Recipes for sauces made from yellow plums are rare. I found a successful yellow cherry plum ketchup. To prepare it you need to take 5 kg. To make it easier to remove the bones, boil the cherry plum in a small amount of water. Temperature and water make the fruit soft.
Place the berries in a colander and grind. The pulp will separate, but the seeds and skins will remain in the colander. Simmer the pulp over low heat for 2 hours, it gradually boils down and becomes thick.
While the plum arrives, peel the garlic (3 heads), chop it with a knife or press. Prepare the spices, take 2 tablespoons of each:
- Coriander powder.
- Provençal herbs.
- Mint.
Add 2 teaspoons of ground black pepper to them. Pour all the spices plus garlic into the sauce, add 0.7 kg of sugar and a tablespoon of salt. Cook tkemali for another 30 minutes. Pour into clean jars and store. There are other recipes for tkemali, which are made from red cherry plum.
Making delicious cherry plum ketchup
Recipes for sauces and ketchups with cherry plum are very tasty. Let's try to make cherry plum ketchup according to a traditional recipe. To prepare it you need 3 kg of berries and seasonings:
- hops-suneli seasoning – 1 pack;
- chopped coriander – 2 tsp;
- finely ground red pepper – 1 tbsp. l;
- paprika on the tip of a dessert spoon.
First we sort the berries, then wash them.We cut each one and remove the seeds. Place the slices in a saucepan and cook until softened. Grind the berries with a blender to a soft puree.
Mix all the dry spices with two tablespoons of tomato paste. Mix them well and add them to the cherry plum puree. Add 2 tbsp to the puree. l salt and 0.4 kg of sugar, cook for 15 minutes, stir the mass with a spatula. Add chopped garlic and cook the ketchup until thick. This will take 15 to 30 minutes. We put the cherry plum preparation into steamed jars for the winter.
According to reviews from friends, this ketchup is so delicious that you will lick all your fingers.
Plum ketchup with apples
Let's prepare plum ketchup for the winter at home. I like recipes that contain apples in addition to plums. The taste of such sauces is more harmonious in my opinion. This recipe for plum ketchup is very easy to prepare.
You need to take a 3 kg tomato, squeeze the juice out of it using a home juicer. Set the juice aside and work on the fruit. Wash 4 apples, peel them, cut out the seeds with a knife and cut into 4 parts.
Wash a kilogram of ripe plums and remove the seeds. Peel 5 onions. Grind plums, apples, and onions in a meat grinder. Pour the resulting mass into tomato juice, add 2 tbsp sugar, 2 tbsp table salt. l., cook for 60 minutes under the lid and the same amount without the lid. The mass should boil down well and excess moisture should completely evaporate.
Before we remove the pan from the stove, pour vinegar (100 g) into it and add black pepper (1 tsp). We take table vinegar. Pour the prepared, still hot, ketchup into dry and clean jars prepared in advance.
Conclusion
All my good friends are happy to try my ketchups and plum sauces.They eat with great pleasure. They don't go home until they ask for my ketchup recipe. It’s rare that any of them couldn’t make ketchup for the winter. Everyone always makes excellent and tasty winter preparations. And all because the recipes are very simple.
