How to make tkemali from plums for the winter: TOP 17 simple step-by-step cooking recipes

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

Features of making tkemali plum sauce for the winter

Secrets and features of getting delicious tkemali:

1. Cooked from grated 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. The important point is the heat treatment time, the optimal cooking time is 15-20 minutes.
3. The sauce can be prepared without greens, and adding it fresh before use is original and tasty.

How to choose fruits?

One of the conditions for a successful tkemali is that the plums must be sour. It is thanks to the characteristic sour taste that this sauce is valued. 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 plum tkemali for the winter

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

Classic recipe

To prepare a delicious tkemali, it is recommended to follow the classic sauce recipe step by step. When the cooking technology is mastered, you can use various variations of recipes by adding new components.

Required:

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

Sequence of actions:

1. Put the fruits in a container, pour in a small amount of water. Cook for 10 minutes, they should be soft.
2. Wipe the mass through a sieve, boil the puree until the desired consistency is obtained. The mass should be like ketchup.
3. Put chopped garlic, spices, the indicated amount of s alt, sugar. Cook for 15 minutes.
4. Add chopped greens, cook for another 5 minutes. Divide into prepared containers.

Easy 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 pits, beat with a blender into a homogeneous mass along with herbs, pepper, mint and garlic.
2. Add the indicated spices, s alt, sugar, cook for 20 minutes. Pour into jars.

With bell peppers

The peculiarity of the recipe is that sweet red pepper is added to it.For 4 kilograms of plums, 5-7 pieces will be required. In the process of cooking, it must be crushed with a blender or meat grinder, add to the plums. Then cook according to the classic recipe.

With pomegranate juice

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

With walnuts

Nuts give tkemali a unique taste. For 1 kilogram of plums, it is recommended to add 50-70 grams of Volosh nuts. They must be crushed, poured into the sauce 10 minutes before the end of the heat treatment.

With tomatoes

According to this recipe, you can cook the perfect tkemali for barbecue or fish. Even baked vegetables will be amazing.

Required:

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

Sequence of actions:

1. Tomatoes and plums pour 70 milliliters of water. Boil 10 minutes. Strain through a colander.
2. Pour sugar, necessary spices, s alt, chopped garlic into the resulting puree. Cook 20 minutes.
3. Add chopped greens, vinegar with oil, boil for another 5 minutes, arrange in prepared sterilized containers.

With apples

It is desirable to use sour varieties of apples.

Required:

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

Cooking features:

1. Cut apples, mix with plums, add water, about 120 milliliters, 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 the fruits are used sweet, 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 is as follows:

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

Without cooking and vinegar

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

Features of cooking: twist all the ingredients in a meat grinder, add spices and stir until completely dissolved. Arrange in a dry container, refrigerate.

Recipe for multicooker

This indispensable assistant will save the hostess time and effort.

Required:

• plums - kilogram;
• garlic - 4 cloves;
• hot pepper - 1/4 pod;
• sugar - 25 grams;
• s alt - 12-15 grams;
• dare-suneli - 10 grams;
• dill, parsley.

Sequence of actions:

1. Separate the fruits from the stone, chop with a blender.
2. Pour all the spices, the indicated amount of s alt and sugar, pour into the bowl.
3. Set the "extinguishing" function for half an hour. After a beep, pour into a sterilized container, close.

From the turn

Required:

• turn - 1 kilo;
• water - 120 milliliters;
• sugar - 25 grams;
• coriander - 5 grams;
• mint - twig;
• a bunch of cilantro;
• garlic - 3-4 cloves;
• s alt - 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.

Required:

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

Sequence of actions:

1. Separate the fruits from the seeds, pepper - from the seeds, peel the garlic.
2. Place all the ingredients in a blender, beat until smooth.
3. Pour in the indicated spices, s alt and sugar.
4. Cook for 10 minutes, add chopped greens and boil for another 10 minutes.
5. Spread out in a sterilized container, close.

Prunes

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

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, fragrant, because the bright blue peel gives the sauce all its color.

How and how much to store the finished product

Tkemali cans can be stored refrigerated for about 2 years. Tanks stored at room conditions are stored for up to one year.

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

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