TOP 17 step-by-step cooking recipes, 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 to improve the absorption of protein foods. Each housewife decides for herself which spices to put and how to make plum tkemali for the winter. But they are all based on a basic recipe. Some use plums for cooking, others - cherry plum. 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. It is brewed from grated plums (sometimes cherry plum is used), which are peeled. Some housewives simplify the process by whisking all the ingredients with a blender, along with the peel.
2. An important point is the heat treatment time, the optimal cooking time is 15-20 minutes.
3. The sauce can be cooked without greens, and you can add it fresh before use, it is original and tasty.

How to choose fruit?

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

How to prepare containers correctly?

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

Various variations of tkemali are prepared based on a classic recipe. If desired, add tomatoes, bell peppers, change the set of spices, their quantity.

Classic recipe

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

It is necessary:

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

Sequencing:

1. Put the fruits in a container, pour in a small amount of water. Cook for 10 minutes, they should be soft.
2. Rub the mass through a sieve, cook mashed potatoes until the required consistency is obtained. The mass should be like ketchup.
3. Add chopped garlic, spices, the specified amount of salt, sugar. Cook for 15 minutes.
4. Add chopped greens, cook for another 5 minutes.Arrange in prepared containers.

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Simple recipe

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

Actions:

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

With bell pepper

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

With pomegranate juice

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

With walnuts

Nuts give tkemali a unique taste. For 1 kilogram of plums, it is recommended to add 50-70 grams of voloshes. They must be chopped and added to the sauce 10 minutes before the end of heat treatment.

With tomatoes

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

It is necessary:

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

Sequencing:

1. Pour tomatoes and plums with 70 milliliters of water. Cook for 10 minutes. Rub through a colander.
2. Pour sugar, necessary spices, salt, chopped garlic into the resulting puree. Cook for 20 minutes.
3. Add chopped greens, vinegar with oil, boil for another 5 minutes, put in a prepared sterilized container.

With apples

It is advisable to use apples of sour varieties.

It is necessary:

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

Cooking features:

1. Cut apples, mix with plums, add water, about 120 milliliters, boil for 10 minutes. Grate through a colander.
2. Further - according to the classic recipe.

With lemon juice

Classic Georgian tkemali should be sour. If the fruit is sweet, you can make it with lemon juice. You need 100 ml of juice per 1 kilogram of plums. Cooking - 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. Twice as much hot pepper is added as in the classic recipe.

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No cooking and vinegar

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

Cooking features: twist all components in a meat grinder, add spices and stir until completely dissolved. Arrange in a dry container, refrigerate.

Multicooker recipe

This irreplaceable assistant will save the hostess time and effort.

Required:

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

Sequencing:

1. Separate the fruits from the stone, chop with a blender.
2. Pour all the spices, the specified amount of salt and sugar, pour into a bowl.
3. Set the “extinguishing” function for half an hour. After the sound signal, pour into a sterilized container, close.

Of thorns

Required:

• thorn - 1 kilogram;
• water - 120 milliliters;
• sugar - 25 grams;
• coriander - 5 grams;
• mint - a twig;
• 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. Add some curry if desired.

It is necessary:

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

Sequencing:

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

From prunes

Tkemali from this variety of plums will turn out to be dark red. To obtain a characteristic sour taste, it is recommended to take unripe fruits. Follow the 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 some 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 a sauce prepared according to a classic recipe. Tkemali turns out to be bright, aromatic, since the bright blue rind gives the sauce all its color.

How and how much to store the finished product

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

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