Tkemali from red cherry plum for the winter: TOP 10 recipes at home with photos

The classic recipe for making fragrant red cherry plum tkemali for the winter is passed down from generation to generation. Georgian dishes, namely, spicy sauce belongs to the national cuisine of this country, have won respect all over the world. Cherry plum tkemali is combined with all meat dishes, serves as a spicy dressing for vegetable salads. Cooking tkemali from cherry plum at home is not difficult, we share proven recipes.

Features of cooking tkemali from cherry plum for the winter

In order for the fragrant sauce to please all winter, the finished dish must be prepared correctly.For long-term storage, the container for tkemali is sterilized and a small amount of citric acid is added. Cherry plum itself in its composition also contains the necessary level of preservative acids, so tkemali cooked in its own juice is often rolled into jars.

Important! Before starting cooking, thoroughly rinse the cooked fruits, sterilizing glass jars in a water bath should take at least 15 minutes.

After rolling the sauce, the jars are insulated for a day, covered with a warm blanket, only then they are transferred to a cellar or other storage place.

Preparation of raw materials and containers

The best containers for any winter preparations are glass jars. But you can choose any covers - you can use threaded ones or ordinary ones - “under the seaming” machine.

In the case of tkemali, it is more convenient to use small jars with a capacity of up to 0.5 liters. Open sauce spoils quickly, even if refrigerated.

Best Recipes

There are an impressive number of cooking options for the popular Georgian sauce. Someone chooses a spicy or spicy taste, someone prefers sweet and sour varieties. The classic tkemali is plum sauce, but Georgians often replace this fruit with cherry plum, it turns out no worse. Consider proven recipes.

Georgian classic green cherry plum tkemali recipe

An old Georgian recipe available for cooking at home. The unripe fruits of cherry plum are taken as a basis. The peculiarity of the sauce lies in the peculiar sourness of the green fruit. The taste of such tkemali resembles plum varieties of sauce. Ingredients:

• green cherry plum;
• mint;
• spices: ground coriander, pepper mixture, garlic;
• finely chopped fresh herbs: cilantro, parsley, dill;
• s alt, sugar.

Plum is thoroughly washed and put on fire. The fruits must be boiled for about 15 minutes, then the softened fruits are rubbed through a sieve - this is how the bones and large skins are removed. The resulting mass is whipped with a blender and put on fire again. After 10 minutes, spices and herbs with mint are added. It is necessary to cook for another 10-15 minutes, 5 minutes before readiness - s alt and add sugar. Tkemali is poured hot into sterilized jars.

Yellow cherry plum

Tkemali from yellow cherry plum does not need additional preservatives, do not use vinegar. The scheme for preparing this type of tkemali is the same as in the previous recipe with green cherry plum. The more fresh herbs you use, the more flavorful the sauce will be.

5 minutes before cooking, it is recommended to add 3-4 tablespoons of grape oil, along with s alt and sugar.

From red cherry plum without garlic

This recipe is suitable for people who deny the pungent smell of garlic in various snacks. Garlic can be replaced with a small amount of grated hot chili peppers. Each chef adjusts the degree of spiciness to his taste.

The main ingredient is red cherry plum. It is not necessary to remove the skins from the pureed mass, so the sauce will retain more vitamins and acquire a beautiful color.

With tomatoes and garlic

Red or yellow cherry plum is suitable for this recipe. Tomatoes are chosen fleshy, too much tomato juice secreted can create the wrong consistency. Cooking Features:

• Peppermint is best;
• cherry plum can be taken slightly unripe;
• oil, citric acid and vinegar are not recommended.

Georgians often prepare this type of sauce and store it in sterilized bottles.

With walnuts

Original classic tkemali recipe. The cooking algorithm is standard. The secret ingredient is a walnut, which must be rubbed or crushed with a blender. You can crush the nut in a mortar along with s alt and garlic and add to the dish 5 minutes before it is ready.

With fennel and mint

Fragrant and he althy fennel is finely chopped with a sharp knife. Two small bunches are enough for 2 kilograms of cherry plum. Peppermint is better to use. It is not necessary to add garlic to this recipe, this seasoning can kill the spicy flavor of fennel in an original combination with mint.

Suneli hops

You can use any kind of cherry plum. Dill is used in the form of young umbrellas.5 minutes before the readiness, add the bay leaf with whole leaves. In this recipe, crushing garlic in a mortar is not necessary. You can lay the garlic cloves in portions, along with a bay leaf. We put suneli hops together with the main spices, to taste.

With bell peppers

Tomatoes, red bell peppers and apples in equal proportions with cherry plums are added to the classic recipe. Vegetables and fruits are boiled together for 15 minutes until soft, then rubbed through a sieve and boiled for another 30 minutes. It is recommended to “fix” such an appetizer for long-term storage with citric acid or a small amount of vinegar.

Spicy tkemal sauce

The spiciness of each recipe is hand-selected based on people's preferences. Mexican hot chili peppers will help to add a sharpness and spicy aroma. It is rubbed in a meat grinder along with seeds. It is important to add garlic to such tkemali.To give tenderness to the taste and for the gentle effect of spicy seasoning on the pancreas, it is recommended to add unrefined vegetable oil.

How to properly store blanks?

Georgians often store tkemali in glass bottles. The sauce is convenient to use and store in the refrigerator after opening the container. Banks are firmly entrenched in Russian traditions. They are convenient to sterilize and pour hot sauce into them.

Important! When rolling tkemali for the winter, always use hot sauce, while the jars should be warm - glass cracks with a sharp temperature drop.

It is better to store jars of appetizing sauce in the cellar or on the top shelf in the refrigerator. After opening the container, the sauce is stored at a temperature of +12 ^{С for no more than a week. To prepare tkemali, choose cherry plum without signs of decay, do not pick fruits from the ground.}

In Georgian cuisine, every picky eater will find a recipe for their favorite plum or cherry plum sauce.

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