Classic plum tkemali sauce is the perfect combination of sweet and sour taste. Georgian cuisine: how to make plum sauce - tkemali

Tkemali- Georgian sauce, mainly used with fish, meat, poultry, potato and pasta side dishes. Tkemali is based on sour plum. Modifications of this sauce consist in the fact that sour plums are replaced with other sour fruits, for example, gooseberries, red currants.

Unfortunately, the sauce also has contraindications: due to its high acidity, you should not eat it if you have any problems with the gastrointestinal tract.

There are red, yellow and green tkemali. Since a friend gave me a whole basket of yellow cherry plums, I chose the yellow option. The original recipe uses tkemali plum and ombalo (marsh mint) spice, but in the absence of these products, I used yellow cherry plum and regular mint. It turned out incredibly delicious!

We also bring to your attention two more options for preparing tkemali sauce.

1. Tkemali with cherry plum

Ingredients

1 kg of cherry plum;
1 head of garlic;
1 hot pepper;
150 g mint;
150 g cilantro;
150 g dill;
2 teaspoons of salt;
3 teaspoons of sugar;
1 teaspoon of saffron;
1 teaspoon coriander peas.

Cooking

Rinse the cherry plum, put in a saucepan, pour cold water and send it to the fire. After boiling, boil the fruit for 15-20 minutes. Wipe the boiled cherry plum through a sieve. Do not throw away the liquid that remains after cooking, as it can be used to dilute the sauce if it turns out to be too thick.

While cherry plum is boiling, grind all the greens in a blender with garlic, fresh hot pepper, salt, sugar, coriander and saffron. Then add this mixture to the grated cherry plum and again beat well with a blender.

Send the sauce back to the stove, bring to a boil and cook for another 10 minutes. Arrange the finished tkemali in sterilized jars, pour a little on top vegetable oil and close. Store in a cool place protected from light.

My cherry plum was very sour, so I had to add one more teaspoon of sugar. The sauce turned out very tasty!

5PH/Depositphotos.com

Ingredients

1-2 pods of dried red hot pepper;
3 kg plums or cherry plums;
250 g dill (umbrellas and stems);
2 glasses of water;
1-2 tablespoons of sugar;
250 g fresh mint;
300 g fresh cilantro;
4-5 garlic cloves;
salt to taste.

Cooking

Rinse the plum or cherry plum, put in a large saucepan, cover with cold water and put on fire. As soon as the water boils, boil the plum for 20-30 minutes or until it is soft.

Rub fruit through a sieve. Transfer the pulp back to the bowl. Tie the dill umbrellas with a thread and add to the plum. Send hot red pepper and salt there. Simmer the mixture until thickened, about 30 minutes.

While the sauce is cooking, chop all the fresh herbs and garlic in a blender. After 30 minutes have passed, remove the dill umbels from the sauce and discard them. Add greens with garlic to the sauce and cook for another 15 minutes.

Pour the finished sauce into sterile jars, add a drop of vegetable oil on top and twist. Store in a cool place protected from light.

3. Tkemali with walnuts

Ingredients

3.2 kg of red cherry plum;
150 g of sugar;
2 tablespoons of salt;
1 tablespoon hops-suneli seasoning;
50 g mint;
220 g cilantro;
1 head of garlic;
150-200 g walnuts.

Cooking

Rinse the cherry plum, put it in a saucepan and cover with cold water. After boiling, cook for 15-20 minutes until the fruit is soft and the skin begins to easily separate from the pulp. Then wipe the cherry plum through a sieve and add, if necessary, a little liquid remaining after cooking.

Grind the greens in a blender along with garlic and add to the cherry plum. Put salt, sugar and suneli hops there. Mix the sauce with a blender and send to a small fire. Boil 10 minutes. Then add chopped walnuts Bring sauce back to a boil and remove from heat.

Pour the tkemali into jars, add a little vegetable oil on top and close. Store in a cool place protected from light.

Whichever recipe you choose, remember that you can always adjust the amount of any ingredient yourself, as it all depends on your taste. If you like a sweeter taste, add more sugar. Or, if you don't really like garlic, then add less of it. And in the last recipe, I would add a little hot pepper, as I really like hot sauces. You don't have to worry about not cooking exactly according to the recipe. Just change the ratio carefully, each time tasting the sauce.

Tkemali is a spicy sauce originally from Georgia. Like all National dishes this mountain country, he contains a large number of natural herbs and spices, therefore good for health. The only people who should refrain from eating the sauce are people with gastritis and peptic ulcers of the stomach and duodenum.

Traditionally, tkemali is made from sour yellow or red tkemali plums (a type of cherry plum) or blackthorn. In Georgia, they grow in abundance and in wild environment, and in household plots.

The classic sauce turns out to be sweet and sour, with a lemon-mint note, to which it owes a special swamp mint - ombalo.

Georgians claim that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes have appeared that allow the use of various sour fruits, depending on the season and region of their growth.

It can be plums of different varieties, gooseberries, red currants or some other berries. If there is no ombalo, housewives often use other varieties of mint, getting excellent result.

Tkemali is a worthy addition to meat, fish, pasta and vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.

Such a preparation can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, moreover, it does not contain a single gram of fat, only 8 grams of carbohydrates. For this reason, with a clear conscience, you can diversify your menu on a diet with sauce.

Useful properties of tkemali

Tkemali consists of fruits and herbs, does not contain oil, therefore it brings undoubted benefits to the human body. The active substances contained in spices help to improve digestion and appetite.

A number of vitamins are preserved in the sauce - E, B1, B2, P and PP, ascorbic acid. Thus, flavoring food with a spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the cells of the body, brain function, the condition of the skin and hair.

Plums are a pantry of pectin, which cleanses the intestines and activates its work. Therefore, any heavy food is digested easily and without problems.

Tkemali from plums for the winter - photo recipe

In the process of preparing preparations for the winter, housewives pay a lot of attention to various sauces. These are ketchups familiar to everyone with unusual ingredients, and sometimes just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that is perfect for all meat products from shish kebab to fried chicken hams. Yes, and with meatballs, it will be incredibly tasty. Want to try? Then we prepare tkemali sauce for the winter at home.

Time for preparing: 1 hour 30 minutes

Quantity: 3 servings

Ingredients

Plums: 1.5 kg
Garlic: 1 goal
Sugar: 8-10 tbsp. l.
Salt: 2 tbsp. .l
Seasoning "Hmeli-suneli": 1 tsp
Vinegar: 50 g

Cooking instructions

Yield - 1.5 liters of tkemali sauce.

P.S. To make the sauce identical to the legendary tkemali, before serving it should be sprinkled with chopped herbs and mixed.

Parsley and dill are suitable for this, half a bunch of each per half-liter jar. It can be made more saturated by adding vegetable oil. This can be done both during the cooking process and before serving. Not more than 30 ml per specified container.

Classic Georgian plum tkemali - a step by step recipe at home

A real, specifically Georgian sauce should include exactly the tkemali plum, which gives it a characteristic taste. You also need to find an ombalo. This subspecies of mint does not grow in middle lane In Russia, however, sometimes it can be found in the markets in dried form or ordered online on specialized sites.

Ingredients for classic tkemali

The output of this amount of products is 800 grams of sauce.

1 kilogram of plum tkemali;
10 grams of salt;
25 grams of sugar;
5 medium or 3 large garlic cloves;
chili pepper (1 pod, you can slightly increase or decrease its amount);
a bunch of fresh dill (about 30 grams);
a bunch of ombalo, or dried grass (30-40 grams);
30 gram bunch of cilantro;
5-6 grams of dried coriander;
6 grams of dried fenugreek (aka ucho, or suneli).

Cooking

We wash the plum and put it in a saucepan. It is important that you do not need to separate the pulp from the stone, pour boiling water over it and remove the skin. We fill clean water- about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire must be small.
We transfer the finished tkemali plum into a colander with small holes and begin to wipe thoroughly. The result should be a plum puree, the skin and bones will remain.
We shift the workpiece into a saucepan and bring to a boil over low heat. Remove from heat, add dry spices - coriander, suneli, as well as salt and sugar.
Greens, previously washed and thoroughly dried, chop as finely as possible and add to the future sauce.
Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
Garlic must be passed through a special press, added to tkemali.
Fill well-sterilized small jars with ready-made tkemali sauce, close with lids. The dish is ready!

yellow plum sauce

Alternative versions of the famous sauce are no less tasty and spectacular. One of the most common is the tkemali recipe, which uses yellow plums. The most important thing is that they are not sweet and very soft, otherwise the dish will not work and will be more like jam than sauce.

Ingredients for yellow tkemali

1 kilogram of yellow plums of any variety;
50 grams of sugar;
30 grams of rock salt;
5-6 medium garlic cloves;
a pod of bitter green pepper;
a bunch of fresh cilantro weighing 50 grams;
a bunch of fresh dill weighing 50 grams;
15 grams of ground coriander.

Cooking

Plums are pitted and passed through a meat grinder, or grind in a food processor. After adding salt and sugar, boil for 7 minutes
Remove tkemali from heat, after 10 minutes add chopped spices, herbs, herbs, garlic. mix
Without waiting for the sauce to cool completely, pour it into prepared small containers that have been pre-steamed. Close tightly with lids.

Yellow tkemali is ready!

From blue plums - the most delicious sauce recipe

The famous sauce can be made from plums of blue color, very common in the season. They grow in gardens, on personal plots, are sold in vegetable and fruit shops. The main condition is not to take ripe soft fruits.

Ingredients for tkemali from blue plums

1.5 kilograms of fruits;
2 hot peppers;
a couple of teaspoons of dried sweet pepper;
a tablespoon of a mixture of Provence herbs;
a dozen cloves of garlic;
5 large spoons of granulated sugar;
2 large spoons of salt.

Cooking

We remove the bones from the fruits, transfer them to a pan or basin.
Mix with granulated sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
Garlic and hot peppers need to be crushed with a press and added to the plums.
Putting salt and dry spices, it is necessary to boil the tkemali for 10 minutes.
Hot sauce is poured into sterilized jars and sealed.

A simple recipe for plum kemali at home

There are options for preparing the sauce, suitable for those who do not want to spend a lot of time and effort in order to get a great result. The simplest and quick recipe tkemali allows you to get a homemade meal in less than an hour.

Ingredients

¾ kg of any sour plums;
a head of garlic;
a bunch of fresh cilantro;
3 large spoons of dry seasoning hops-suneli;
2/3 red hot pepper;
a large spoonful of sugar;
a small spoonful of salt.

Cooking

Grind fruit in a food processor or pass through a meat grinder.
Cook with salt and sugar until the mass boils.
Remove, wipe, add spices and garlic.
We cook for five minutes.
We roll tkemali into jars.

Tkemali recipe with tomatoes

An alternative to the classic recipe is the option with the addition of tomatoes to the usual ingredients. In this case, something in between ketchup and tkemali is obtained. The sauce perfectly complements the taste of meat cooked on the grill or on coals, pasta dishes, vegetable stews.

Ingredients for tkemali from plums and tomatoes

1 kilogram of ripe tomatoes;
a quarter kilogram of chili pepper;
300 grams of unripe plums;
a head of garlic;
a pinch of dried red pepper;
an incomplete tablespoon of salt;
an incomplete tablespoon of coriander;
glass of water.

Cooking

Stew the washed and quartered tomatoes until the skin comes off. Usually half an hour of heat treatment is enough. We rub through a sieve.
Grind chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
Add tomato puree to the mixture.
In an enameled saucepan, boil over low heat for a quarter of an hour. Don't forget to stir with a wooden spatula.
Pour tkemali into sterilized jars, cork.

The plums you use should be slightly underripe - sour and firm. This is the main condition for choosing the leading ingredient.
Boil in an enamel bowl, stir better with a wooden spoon or spatula.
Do not add fresh herbs to hot sauce. Let it cool down a bit and become warm. In this case, vitamin C will be preserved, which is destroyed at high temperatures.
Try to ensure that all the garlic that gets into the tkemali is properly crushed. Large pieces that may accidentally fall into the dish will not make it better.
It is important to store the sauce in small jars. This is necessary so that it does not deteriorate. An open jar should be eaten within a week maximum, otherwise mold may appear.
If it is not important for you to get classic tkemali at the exit, you can add or exclude certain ingredients. Some housewives do not use fresh cilantro because of its specific flavor, others add sweet bell pepper by grinding it and adding it to puree, lemon juice or even apples. It all depends on taste and individual preferences.

Homemade tkemali is a great alternative to store-bought sauces that contain artificial preservatives and colors. Another advantage of the dish is the absence of vinegar, which negatively affects the mucous membranes of the gastrointestinal tract.

The article presents the most outstanding recipes for Georgian plum-based sauce. Cherry plum tkemali is a wonderful compliment to dishes of any cuisine. Many gourmets consider food without tkemal to be inferior. To prepare the sauce, plums of any variety are used. In addition to the traditional option, modern housewives will be able to cook tkemali in a slow cooker.

The benefits of cherry plum sauce

Sour taste and spicy plum notes give the sauce a special taste. There is not a single gram of fat in the composition, and the number of calories is minimized. Contains vitamin C and plum pectins. Hot peppers and garlic stimulate the appetite. It is especially useful to use winter time for the prevention of colds.

What is the best plum

Traditionally in Georgia, tkemali plum sauce is prepared. However, due to the fact that the variety of this plum is not available in other regions. It is customary to cook the sauce from sour fruits of wild varieties. The softer and riper the plum, the juicier and more aromatic the tkemali will be. In recipes, you can often find options for making garden plum sauce.

Use only wild plum (plum) of any variety. AT ripe fruits the bone should separate well.
To give a special Georgian flavor, do not spare spices. Traditionally, it is cilantro, dill, hot peppers, coriander, mint and suneli hops.
It is easier to remove the peel from the fruit if the plum is poured over with boiling water and cooled in cold water.
Do not cook the sauce for a long time, long heat treatment will kill all useful qualities.
If hot pepper is not added to the sauce, it can be given even to children.

Step-by-step plum tkemali classic recipe for the winter

Thanks to step by step recommendations, even a novice hostess will be able to cook the sauce no worse than eminent Georgian chefs. Harvested for the winter, with a spicy plum flavor of tkemali, it will go well with your favorite dishes. To quickly and easily prepare the sauce, just follow the step-by-step recommendations.

What can replace the plum

How to prepare:

Remove the seeds from the fruits, boil them slightly. Grind the fruit puree through a sieve, puree with a blender. Salt, Enter spices, garlic, chopped hot pepper, boil lightly. Pour into processed bottles, store in the refrigerator.

Plum adjika for the winter tkemali

Ingredients:

- "Hungarian" - 1 kg
- granulated sugar - 2 tablespoons
- red sweet pepper - 5 pcs.
- ground pepper (spice) - ½ tsp
- a large spoonful of table salt
- hot pepper

How to cook:

Wash the container with a solution of soda, process in any way. Boil the lids. Sort plum fruits, wash, peel. Rinse the pepper, cut into 3 parts, clean out the seeds. Free the garlic from excess husk. Check through a meat grinder. Season with salt, pepper, sugar, stir. Put the basin on the stove, boil. Boil the mass, stirring regularly. Unpack the workpiece.

Recipe with ginger and coriander

You will need:

Sugar - 6 teaspoons
- cilantro greens
- dill greens
- Apple vinegar
- dry ginger - 2 teaspoons
- salt - 4.2 tsp
- garlic clove
- dill, parsley
- Walnut

How to cook:

Wash the fruit, remove the seeds, scroll through a meat grinder. Measure out the required number of components. Pour the plum puree into a saucepan with a dense bottom, add hot pepper and other spices. Put the sauce on the stove, leave the contents to cook for 15 minutes. Take out the hot pepper. Fill sterilized containers, cover with lids and screw on. When you open the jar in winter, add herbs, nuts and garlic. Squeeze the garlic through a press, and chop the nuts with a rolling pin.

Recipe with cilantro and fresh parsley

Ingredients:

Dried plum - 95 g
- pepper
- fresh parsley
- garlic clove
- hot peppercorn
- ground pepper (spice)

How to prepare:

Sort the fruits and wash them well in a basin, put them in a saucepan, pour clean water over them. It should cover the content. Filter the broth, grind through a sieve, dilute sour cream until thick, add crushed garlic, mix with fine salt, chopped capsicum and chopped herbs. Stir, boil, let cool.

Recipe with Lemon Juice and Fenugreek

Required components:

bunch of cilantro
- salt - ¼ tsp
- garlic clove - 5 pieces
- crushed coriander, ground fenugreek - ½ tsp each
- lemon juice - ½ cup
- a large spoonful of vegetable oil
- ground red pepper - ¼ teaspoon
- plum fruits - 700 g

How to cook:

Prepare the mass, boil it. Reduce the flame, cover with a lid, continue cooking until soft. Drain the water. Remove the bones, wipe through a sieve. Chop up the cilantro. Crush the garlic. Put the fruits back in the pot, add the fenugreek, coriander, garlic, cilantro. Pour over lemon juice, sprinkle with red pepper. Boil the prepared mixture, hold for a couple of minutes, remove from heat. Cool the workpiece to room temperature, transfer to the processed liter jar. Pour oil to the top, close the lid.

Georgian tkemali, the recipe of which will be repeated by every culinary specialist, is traditionally prepared from the plum variety of the same name. This spicy-sour sauce is ideal for meat dishes and can be successfully preserved for the future. Today, there are many options on a different fruit or berry basis.

How to cook tkemali?

Making tkemali sauce at home is not difficult if you follow the right recipe. If you couldn't find the right variety of plum, don't despair, there are many recipes adapted to the use of different fruits.

Tkemali, a cherry plum recipe, is considered more popular. This variety of plum is sour and goes well with spices.
Turne sauce is a little sweet, so you need to be careful with the addition of sweeteners.
Tkemali berry sauce is not the most traditional recipe. The seasoning comes out delicious from gooseberries, red currants and cherries.
Not at all classic recipes - apricot, apple and tomato, but using the right spices and following the chosen recipe, an excellent sauce will come out.

Spices for tkemali play a primary role in the preparation of the sauce. It is best to add dried herbs to the composition. The main spices that are added to the sauce are:

garlic;
red pepper (pods);
coriander;
ucho-suneli;
dry dill;
ombalo (often replaced with dried mint).

An obligatory ingredient for Georgian tkemali is a plum with a sour taste and thin skin. It is not necessary to separate the fruits from the stone in advance; after one boiling, the mass is rubbed through a sieve. Many do not like sour sauces, so sugar is sometimes added to the composition, its amount can be adjusted to suit your taste.

Ingredients:

plum tkemali - 3 kg;
water - 300 ml;
red pepper - 2 pods;
garlic - 6-7 cloves;
salt - 1 tbsp. l.;
sugar - ½ tbsp.;
coriander, ucho-suneli, dill and ombalo (mint) - 1 tbsp. l.

Cooking

Pour the plums with water, put on medium heat.
Cook until the skin separates.
Drain the broth into a separate container, wipe the drain.
Add a decoction, add salt, sugar and spices, chopped pepper and pureed garlic.
Cook for 30 minutes.
Georgian tkemali sauce is sealed in a sterile container.

Delicious tkemali sauce is obtained from plums of different varieties. So, too sour taste can be supplemented with blackthorn or another, sweeter type of fruit. In this case, sugar can not be added to the composition at all. If the seasoning is not supposed to be harvested for the future, you can add fresh herbs: mint, cilantro and dill umbrellas.

Ingredients:

plums of different varieties - 3 kg;
salt - 50 g;
spices for tkemali - 50 g;
red pepper (with seeds) - 3 pods;
water - 2 tbsp.;
cilantro, mint - 0.5 bunch each;
garlic - 5 cloves.

Cooking

Pour the plums with water, boil for 15 minutes.
Pour spices, finely chopped greens, salt.
Put to boil, add mashed garlic and pepper.
Simmer 35 minutes.

The most common . The main composition does not differ much from the traditional one, but the taste is completely different: more sour and with a bright fruity aroma. Thanks to a large group spices and hot pepper sauce is stored for a long time and will not deteriorate even when stored at room temperature.

Ingredients:

red cherry plum - 2 kg;
garlic - 2 heads;
hot pepper - 3 pods;
coriander, dry dill, mint, ucho-suneli - 20 g each;
water - 2 tbsp.

Cooking

Pour cherry plum with water, put on fire and cook until soft.
Drain the broth into a separate container, wipe the plum, separating the seeds and peel.
If the puree is too thick, dilute with broth.
Add spices, mashed garlic and pepper.
Cook for another 10 minutes, stirring.
Pour into a sterilized container, turn over and put on self-sterilization.

A sauce that can hardly be called traditional is tkemali, a gooseberry recipe. But, if you do not take into account the berry base, the seasoning comes out deliciously tasty, very spicy and moderately spicy. It is better to choose a sour gooseberry variety or use unripe fruits. The composition of spices is better to leave the classic.

Ingredients:

gooseberries - 2 kg;
salt - 20-30 g;
spices for tkemali - 50 g;
fresh cilantro and mint - 0.5 bunch each;
garlic - 6-7 cloves;
water - 1 tbsp.;
hot pepper - 3 pods with seeds.

Cooking

Wash gooseberries, pierce with a toothpick, pour water.
Put on fire, boil until the berries separate the juice and become transparent.
Cool and wipe.
Add dry spices, put on fire.
Throw greens, pureed garlic and pepper, salt.
Cook until desired thickness.
Gooseberry tkemali is served chilled.

Tkemali from berries is not a traditional recipe, but very popular in our country. The sauce is the perfect complement. meat dishes goes especially well with chicken. Light, unobtrusive taste will appeal even to sophisticated gourmets. The spiciness can be adjusted by adding more or less red pepper to the composition.

Ingredients:

red currant - 2 kg;
garlic - 5 cloves;
pepper "light" - 3-4 pods;
spices for tkemali - 20 g;
salt and sugar - to taste.

Cooking

Immerse the berries (without twigs), garlic and pepper in a blender, pierce and rub through a sieve.
Put to boil, add salt and sugar, dry spices.
Simmer red currant tkemali over low heat until thick, at least 10 minutes.

- the recipe is not troublesome and differs little from the traditional one, except for the color and final taste. Fruits are selected unripe, green. To preserve the sauce for the winter, vinegar is added to the composition, it will also balance the sweetness of the fruit. The composition of spices remains traditional, apricots go well with such spices.

Ingredients:

apricots - 1 kg;
pepper "light" - 3 pods;
spices for tkemali - 50 g;
garlic - 5 cloves;
salt;
water - ½ st.;
vinegar - 30 ml.

Cooking

Wash the apricots, remove the pits, add water and cook until the slices soften.
Rub the mass through a sieve, add garlic and hot pepper puree, mix, add spices and salt.
Cook for 20 minutes at a minimum boil.
Pour in vinegar, mix and pour into sterilized jars.
Remove tkemali for the winter in a cool room.

The taste, color and consistency is as close as possible to the classic. The sauce turns out to be sour, moderately spicy, and sugar will add sweetness, which will not take much at all. Approximately 0.5 liters of finished sauce will come out of the indicated amount of ingredients. It can be served as soon as it cools down or prepared for future use.

Ingredients:

turn - 2 kg;
fresh cilantro and dill - 1 bunch each;
hops-suneli - 20 g;
spices for tkemali - 20 g;
sugar, salt;
hot pepper - 1 pod;
garlic - 5 teeth.

Cooking

Wash the turn, pour water, boil until soft.
Drain the broth, rub the fruits through a sieve.
Add mashed garlic and pepper, add spices, salt and sugar.
Put to boil, simmer for 10 minutes.
Throw finely chopped greens, sweat for another 5 minutes.

It has an absolutely extraordinary taste. The sauce will perfectly complement any meat treat and will conquer the most demanding gourmets and lovers of unusual food combinations. For cooking, the sour variety of berries is ideal, they are popularly called "simple cherries".

Ingredients:

cherry - 1 kg;
garlic - 5 cloves;
hops-suneli - 20 g;
mint - 20 g;
hot pepper - 2 pods;
cilantro - 0.5 bunch;
coriander - 20 g;
salt, sugar

Cooking

Remove the seeds from the berries, pour the pulp into a saucepan, boil with salt and sugar for 5 minutes.
Add garlic, pepper and dried spices, beat with a blender until smooth.
Return to the fire, simmer for 10 minutes, add finely chopped greens, cook for another 5 minutes, cool.

Harvested tkemali with tomatoes for the winter will complement the range of home-made preparations and in the off-season will perfectly cope with the replacement of tasteless purchased ketchups. The sauce keeps well in cool conditions due to the presence of vinegar as a preservative. Approximately 0.7 liters of sauce will come out of the indicated amount of ingredients.

Ingredients:

tomatoes - 0.5 kg;
sour plum - 0.5 kg;
spices for tkemali - 50 g;
hot pepper - 3 pods;
garlic - 6 cloves;
salt, sugar;
vinegar - 30 ml.

Cooking

Put the halves of tomatoes and plums in a saucepan, pour water, simmer over low heat until the ingredients soften.
Rub everything through a sieve, add garlic and hot pepper puree, add spices, salt, sugar.
Simmer over low heat for 15 minutes, pour in vinegar, boil for 5 minutes.
Pour into prepared jars, seal.

Unusually delicious, sweet and sour tkemali from apples with plums will appeal to every eater. You need sour fruits, you can use a little unripe - antonovka and cherry plum - the perfect combination for cooking delicious sauce. Vinegar acts as a preservative, and it also balances the sweetness of the sauce.

Ingredients:

antonovka - 1 kg;
cherry plum - 1 kg;
seasonings for tkemali - 50 g;
hops-suneli - 20 g;
hot pepper - 4-5 pods;
garlic - 2 heads;
water - 2 tbsp.;
salt;
vinegar - 50 ml.

Cooking

Peel apples, remove seeds, cut arbitrarily, add water, boil for 20 minutes.
Add plums to apples, simmer until fruits soften.
Rub the whole mass through a large sieve.
Add pureed garlic and hot pepper, add spices.
Simmer for 10 minutes, pour in vinegar, cook for 5 minutes.
Pour into sterilized jars.

Tkemali from prunes turns out to be a little sweet, but very tasty and piquant. Thanks to cooking in a slow cooker, you do not need to worry that the mass will burn and stir the sauce constantly. The plum is well cleaned, therefore it does not require preliminary boiling, you can chop the slices with a blender.

When the first tkemali (immature fruits of cherry plum) appear in distant Georgia, every decent Georgian housewife starts preparing the first tkemali sauce of the year. Delicious and fragrant traditional Georgian homemade tkemali sauce is served with fish, meat, poultry, potato garnish and pasta. Throughout the summer, housewives only have time to cook homemade tkemali sauce again and again, and also try to prepare it for future use, but they do it only from sour plums.

And the process looks like this. The collected unripe tkemals are poured with water and boiled for 40 minutes, then rubbed through a sieve, throwing out the peel and bones. The resulting green puree continues to cook until it becomes thick, like sour cream. Greens, garlic and all sorts of different seasonings are thoroughly ground and added to the sauce at the very end of cooking. After that, the green mass is brought to a boil and turned off. Those who like spicy sauces do not spare garlic and pepper, and those who prefer delicate homemade tkemali sauce put more herbs in the sauce.

To prepare a truly Georgian homemade tkemali sauce, you will need green, sour, not yet ripe plum, garlic, dill, ground coriander, cilantro, red pepper and salt. And if we assume that you already have all this, tkemali sauce will not work without the main ingredient - ombalo (marsh mint) spice, the one that gives the sauce such a piquant and unforgettable taste. In addition, this spice helps to keep the sauce for a long time. They say that today even in Georgia it is problematic to find this seasoning, what can we say to us Russians. However, the absence of even such an important ingredient is not at all a hindrance to our housewives, they will always try to find a way out and replace something with something. In this case, regular mint, or in some cases lemon balm, was an excellent alternative.

I don’t want to disappoint you, but real tkemali plums can also be obtained only in Georgia, which is why so many modifications of authentic tkemali sauce have appeared. The basis of various recipes for tkemali sauces is, of course, the classic recipe, but as a result, each prepared sauce is strictly individual and only remotely resembles the original. Today our inventive housewives are preparing homemade tkemali sauce from black and red currants, gooseberries and other berries. The main thing is that they have the very sourness that distinguishes real tkemali sauce from many others.

Tkemali-classic

Ingredients:
2 kg tkemali,
1 small head of garlic,
1 bunch dill,
1 bunch cilantro
1 bunch of ombalo or 1 sprig of lemon balm
1 tsp ground coriander,
1 tsp ready mix ucho-suneli,
salt - to taste.

Cooking:
Put the cherry plum in a saucepan and fill with filtered cold water so that it covers the fruit. Boil the cherry plum until it boils. Wipe the cooled mass through a colander, separate the seeds and peel. Continue to cook the pulp with juice until a thick mass is obtained. During cooking, add chopped dill, cilantro, ombalo, crushed garlic with salt, utskho-suneli and coriander. Pour the finished sauce into jars and store in the refrigerator (if desired, the sauce prepared according to this recipe can be put into sterilized jars and rolled up with lids. You will get a blank for the winter). From yellow or red cherry plum (or from green with the addition of blackthorn), the sauce is sweeter.

Homemade tkemali sauce with mint

Ingredients:
1 kg tkemali,
50 ml of water
1 head of garlic
2 tbsp. l. dried dill.
3 tsp green coriander or cilantro,
1.5 tsp red pepper,
2 tsp dried mint.

Cooking:
Cut the tkemali plums in half, put them in an enamel bowl, add water and simmer until the peel comes off. Then separate the bones, drain the clear juice separately, mash the mass into a puree and cook, stirring constantly with a wooden spoon, until sour cream thickens, adding the previously filtered juice when thick. Then put all the spices, ground into powder, salt and heat for another five minutes. Serve the ready-cooled sauce with meat, kebabs, and for long-term storage, pour into jars and, corking with lids, store in a cool place.

Tkemali in Middle Russian

Ingredients:
2 kg mature turn
5-6 garlic cloves,
1 large bunch of dill, cilantro and parsley,
1 tsp ucho-suneli,
1 tsp ground coriander,
1 chili pepper or ½ tsp. chili powder,
1 st. l. salt,
sugar - to taste.

Cooking:
Put the turn in a saucepan and pour in enough water to cover the fruit. Cook over low heat until soft, then strain through a sieve (reserve the broth) to remove the skin and pips. Put the resulting puree back into the pan, add chopped greens, all spices, sugar, salt and cook, stirring, for about 15-20 minutes. Then, using the broth, bring the sauce to the consistency you need. Add more salt or sugar to taste if needed. Pour the finished sauce into jars, let cool, cover with lids and store in a cold place. Serve the sauce with meat dishes.

Tkemali sauce from yellow cherry plums (or yellow plums)

Ingredients:
1 kg of yellow cherry plum or yellow plums,
2-3 heads of garlic,
1 pod of hot pepper (up to 7 cm),
50 g fresh or dried cilantro
60 g fresh green dill,
1 tsp ground coriander,
50 g sugar
salt - to taste.

Cooking:
Wash the fruits under cold running water and dry them on paper towels. Remove the seeds from the fruit and chop with a meat grinder or blender. Add sugar, salt to the resulting mass and cook for 10 minutes. While the sauce is cooking, grind the garlic, pepper, herbs and spices in a blender, add the mixture to the boiling sauce, mix and cook for 1-2 minutes. Taste the sauce and adjust according to your own preferences. Ready sauce can be eaten immediately after it has cooled, and to prolong the pleasure, it is advisable to store it in the refrigerator.

Tkemali with bell pepper

Ingredients:
1 kg plums of any variety,
400 g bell pepper any color,
2 heads of garlic
2 pods of red hot pepper,
seasonings, sugar, salt - to taste.

Cooking:
Wash and clean all vegetables and fruits. Pass plums, peppers and garlic through a meat grinder. Put the mass in an enamel pan and put it on the stove, bring to a boil. Pass through a sieve, return to the saucepan, add your favorite seasonings and cook the sauce until sour cream is thick.

Northern version of tkemali

Ingredients:
3 kg red currants or gooseberries,
250 g garlic
1 kg of dill, parsley, cilantro and basil, grated horseradish root - optional,
salt - to taste.

Cooking:
Sort the berries, pass them through a meat grinder along with herbs and salt. Mix the resulting mass thoroughly and place in sterilized jars. Put a little grated horseradish on top of each jar under the lid to avoid mold. Store the sauce in the refrigerator. This version of tkemali is just a vitamin bomb!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina