TOP 17 step-by-step cooking recipes on how to make tkemali from plums for the winter

This sauce in the Caucasus is considered a source of longevity and health. The increased content of tannins and pectin helps improve the absorption of protein foods. Each housewife decides for herself what spices to put in and how to make tkemali from plums for the winter. But they all rely on a basic recipe. Some use plums for cooking, others use cherry plums. The secret of a delicious sauce lies in the right spices.

Features of preparing tkemali plum sauce for the winter

Secrets and features of getting delicious tkemali:

1. It is brewed from ground plums (sometimes cherry plum is used), which are peeled. Some housewives simplify the process by whipping all the ingredients with a blender, along with the peel.
2. An important point remains the heat treatment time, the optimal cooking time is 15-20 minutes.
3. The sauce can be prepared without greens, and you can add them fresh before use; this is original and tasty.

How to choose fruits?

One of the conditions for successful tkemali is that the plums must be sour. It is thanks to the characteristic sour taste that this sauce is appreciated. Therefore, slightly unripe fruits are used.

How to properly prepare the container?

The sauce does not need to be sterilized; it is enough that the containers are clean, sterilized and dry.

How to cook tkemali from plums for the winter

Various variations of tkemali are prepared based on the classic recipe. If desired, tomatoes and sweet peppers are added, the set of spices and their quantity are changed.

Classic recipe

To prepare delicious tkemali, it is recommended to follow the recipe for preparing the classic sauce step by step. Once the cooking technology is mastered, you can use different variations of recipes, adding new ingredients.

Necessary:

• plums – 4 kilograms;
• garlic – 7-8 cloves;
• hot pepper - pod;
• cilantro - a bunch;
• salt – 25 grams;
• dill - a bunch;
• mint – 3-4 branches;
• spices (coriander, ground black pepper);
• sugar – 45 grams.

Sequencing:

1. Place the fruits in a container and add a small amount of water. Cook for 10 minutes, they should be soft.
2. Rub the mixture through a sieve and cook the puree until the required consistency is obtained. The mass should be like ketchup.
3. Add chopped garlic, spices, the specified amount of salt and sugar. Cook for 15 minutes.
4. Add chopped herbs and cook for another 5 minutes. Place in prepared container.

Simple recipe

This cooking method is used when there is no time, and Georgian seasoning is very necessary. You will need a classic set of products.

Actions:

1. Separate the fruits from the seeds, beat with a blender into a homogeneous mass along with herbs, pepper, mint and garlic.
2. Add the indicated spices, salt, sugar, cook for 20 minutes. Place in jars.

With bell pepper

The peculiarity of the recipe is that red sweet pepper is added to it. For 4 kilograms of plums you will need 5-7 pieces. During the cooking process, it must be crushed using a blender or meat grinder and added to the plums. Next, cook according to the classic recipe.

With pomegranate juice

Pomegranate juice will give the sauce a special piquancy and bright color. It is recommended to add 50 milliliters of juice per 1 kilogram of plums. It must be poured in instead of water, boil for 10 minutes and grind the mixture through a colander. Next - according to classical cooking technology.

With walnuts

Nuts give tkemali a unique taste. It is recommended to add 50-70 grams of Volosh nuts per 1 kilogram of plums. They must be crushed and added to the sauce 10 minutes before the end of heat treatment.

With tomatoes

Using this recipe you can prepare the perfect tkemali for barbecue or fish. Even baked vegetables will be simply amazing.

Necessary:

• plums – 500 grams;
• tomatoes – 500 grams;
• garlic – 4-5 cloves;
• hot pepper – 1/4 pod;
• salt – 15 grams;
• coriander – 15 grams;
• sugar – 25 grams;
• cilantro - a bunch;
• vinegar - 15 milliliters;
• vegetable oil – 15 milliliters.

Sequencing:

1. Pour 70 milliliters of water over tomatoes and plums. Cook for 10 minutes. Wipe through a colander.
2. Pour sugar, necessary spices, salt, and chopped garlic into the resulting puree. Cook for 20 minutes.
3. Add chopped herbs, vinegar and oil, simmer for another 5 minutes, place in prepared sterilized containers.

With apples

It is advisable to use sour varieties of apples.

Necessary:

• plums - kilogram;
• apples – kilogram;
• parsley, dill - a bunch;
• garlic – 2 cloves;
• sweet pepper - one;
• salt – 15 grams;
• hot pepper – 1/5 pod;
• sugar – 25 grams.

Cooking features:

1. Chop the apples, mix with plums, add about 120 milliliters of water, boil for 10 minutes. Grind through a colander.
2. Next - according to the classic recipe.

With lemon juice

Classic Georgian tkemali should be sour. If you use sweet fruits, you can make it with lemon juice. You need 100 ml of juice per 1 kilogram of plums. Preparation - according to the classic recipe.

Spicy tkemali with adjika

The difference between this sauce and the classic one is as follows:

1. All components are passed through a meat grinder.
2. Add twice as much hot pepper as stated in the classic recipe.

No cooking or vinegar

The advantage of the method without heat treatment is the preservation of most valuable elements.But this sauce must be stored in the refrigerator. A classic set of ingredients is used.

Directions for preparation: grind all ingredients in a meat grinder, add spices and stir until completely dissolved. Place in a dry container and refrigerate.

Multicooker recipe

This irreplaceable assistant will save the housewife time and effort.

Required:

• plums - kilogram;
• garlic – 4 cloves;
• hot pepper – 1/4 pod;
• sugar – 25 grams;
• salt – 12-15 grams;
• Smeli-Suneli – 10 grams;
• dill, parsley.

Sequencing:

1. Separate the fruits from the seeds and grind them in a blender.
2. Pour all the spices, the specified amount of salt and sugar, pour into the bowl.
3. Set the “quenching” function for half an hour. After the beep, pour into sterilized containers and close.

From the thorn

Required:

• thorn – 1 kilogram;
• water – 120 milliliters;
• sugar – 25 grams;
• coriander – 5 grams;
• mint - sprig;
• a bunch of cilantro;
• garlic – 3-4 cloves;
• salt – 10 grams.

Tkemali is prepared according to the classic recipe.

From yellow plum

If the fruits are bright yellow, the color of the sauce will be sunny. If desired, you can add a little curry.

Necessary:

• plums – 3 kilograms;
• hot pepper – 1/3 pod;
• sugar – 80 grams;
• hops-suneli – 15 grams;
• garlic - head;
• greens (cilantro, dill) - a bunch;
• salt – 45 grams.

Sequencing:

1. Separate the fruits from the seeds, peppers from the seeds, and peel the garlic.
2. Place all ingredients in a blender and beat until smooth.
3. Add the indicated spices, salt and sugar.
4. Cook for 10 minutes, add chopped herbs and cook for another 10 minutes.
5. Place in a sterilized container and close.

From prunes

Tkemali from this variety of plums will turn out dark red.To obtain a characteristic sour taste, it is recommended to take unripe fruits. Follow classic cooking technology.

From white plum

Tkemali from white plums is prepared in the same way as from yellow fruits. If you need to change the color, make it red, you can add 20 grams of tomato paste and a little paprika.

From red plum

Round red plums make a traditional Georgian sauce. It is only recommended to use sour, unripe fruits. The sauce is prepared according to the classic recipe.

From Hungarian plums

This variety is also suitable for sauce, which is prepared according to the classic recipe. Tkemali turns out bright and aromatic, since the bright blue peel gives all its color to the sauce.

How and for how long to store the finished product

Jars of tkemali can be stored in the cold for about 2 years. Containers kept indoors are stored for up to one year.

If the sauce is prepared without heat treatment, it can be stored in the refrigerator for no more than 1-2 weeks.