Plum tkemali sauce: 9 classic recipes for winter

  1. Plum tkemali - a classic recipe for the winter step by step
  2. What you need for a spicy sauce:
  3. Classic tkemali from plum in a slow cooker - Lick your fingers
  4. Spicy tkemali sauce from plum with adjika
  5. How to make the most delicious tkemali sauce for the winter - a simple recipe from blue plums at home
  6. Plum tkemali (prunes) with bell pepper
  7. Georgian Tkemali sauce made from yellow plum (cherry plum) - a classic recipe for the winter
  8. The sauce that turns Meat into a Song - Video recipe from an intelligent hostess
  9. Georgian classic apple sauce tkemali
  10. This classic Tkemali recipe for meat is very tasty from a Georgian chef
  11. How to cook tkemali sauce at home for the winter: secrets and tips

The tkemali sauce from the plum is a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it

The tkemali sauce from the plum is a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well now we are not in trouble with plums, because we can well afford to cook a few jars. Moreover, our skilled hostesses have adapted to replace the plum with apples or red currants, unripe gooseberries.

Recipes:

Eat it with meat, fish, poultry and side dishes - potatoes and pasta. The classic recipes are based on tkemali, garlic and herbs. In the present tkemali mint is still used marsh, well, so where do we get it, then? We manage improvised means.

You can eat tkemali as much as you like, there is nothing extra on the sides, since there is no fat and oil, the sauce is low-calorie, but it is rich in pectin, which helps proteins digest, and is good for meat, of course, too.

I explain for those who have little knowledge of plums - tkemali, this is plum, as they call it in Georgia, and its clever name is spread out. Prunes are just dried plums and nothing else ... and those small blue-colored plums that our housewives in the markets call prunes are homemade plums, just small varieties grow like wildfowl in many southern regions.

Well, joked and that's enough, it's time to get down to business!

A pan with a thick bottom, a stainless steel is better, a sharp knife, a wooden spoon with a long handle for stirring, a sieve or a blender and what else can be done for the business.

Banks are sterilized in advance, wash thoroughly with edible soda, rinse under running water and in the oven, fry for half an hour at a temperature of 120-140 degrees.

Let's start with the recipe for the simplest classic, which serves as the basis for any tkemali sauce, and will gradually complicate and diversify the taste.

Plum tkemali - a classic recipe for the winter step by step

Plum tkemali - a classic recipe for the winter step by step

If someone can find a moth called ombalo, then of course we put it. And those who do not have “ombalo” - do not be upset! We put the usual pepper and pepper to taste the same, maybe what a gourmet can distinguish, but at our tables there are rare gourmets!

What you need for a spicy sauce:

How to cook tkemali sauce from plums at home:

  1. Rinse plums well and put in a saucepan. Add half a glass of water and boil over medium heat for about fifteen minutes. Cool it down.
  2. Wipe on a sieve to remove bones.
  3. The resulting puree again put in a saucepan and put on a slow heat.
  4. After boiling add sugar, salt and dry spices.
  5. Chili wash, dry on a towel and remove the seeds with a leg.
  6. Clean greens and garlic, clean and chop along with chili in a food processor.
  7. Put the green mass into a boiling plum puree, mix well and simmer for another 15-50 minutes over low heat.
  8. Remove from heat, transfer to dry sterile jars and roll.
  9. Cool upside down, store in the cellar.

Enjoy your meal in winter!

Classic tkemali from plum in a slow cooker - Lick your fingers

Classic tkemali from plum in a slow cooker - Lick your fingers

The same sauce can be made in a slow cooker, the thing is good, you should not stand over it and stir, you have time to sit in social networks, how ready she will call! Let's make it from unripe prunes, from it the bones get into the lungs, and sourness will be. And instead of mint, add a few sprigs of purple basil, it will also turn out great.

And we will have a recipe for very busy housewives, who have absolutely no time, but they want to pamper their pets.

Composition:

Cooking:

  1. We clean everything, wash it and dry it on a towel, remove the seed chamber from the chili pepper, and remove the seeds from the plums.
  2. We chop the plums in the food processor into dust, put the slow cooker in the bowl and set the Frying or Baking mode for twenty minutes.
  3. At this time, we skip all the other components in the combine - greens, pepper, garlic, along with sugar, salt and dry spices.
  4. When the multicooker signals the end of the process, add the green mass to the bowl to the sinks, mix well and turn on the Quenching mode for another half an hour.
  5. When ready, immediately lay out on dry sterile jars and spin.
  6. Turn over and set to cool, then drop into the cellar.

Quick and easy, very tasty!

Spicy tkemali sauce from plum with adjika

Spicy tkemali sauce from plum with adjika

This recipe can be said for outright stupid. But it turns out tasty and fragrant!

I'll warn you right away that salt is not needed, it is in good adzhika and so much, but you should try the taste of the finished dish if you need to salt it!

The foundation:

Recipe:

  1. Wash my plums and dry them on a towel.
  2. Put it in a saucepan, add half a glass of water and bring to a boil over medium heat, simmer for 10 minutes.
  3. While the plums are cooling, clean, wash and finely chop the garlic, you can chop in a food processor.
  4. We roll back the plums on a sieve or colander made of fine metal mesh from stones.
  5. Put the plum puree in a saucepan and bring to a boil on slow heating.
  6. Add sugar, garlic and adjika, knead and cook for five minutes.
  7. Remove from heat and place on dry sterile cans, roll up.
  8. Turn over and let cool. We clean the cellar.

Quickly and very simply, the taste is gorgeous, with meat covered in coals, will go with a bang!

Useful and original preparations for the winter on my website:

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  3. Cabbage for the winter in the banks: 10 delicious pickled cabbage recipes
  4. Beetroot Borscht Winter Dressing: 7 recipes for borsch oil dressing with which the soup is cooked instantly

How to make the most delicious tkemali sauce for the winter - a simple recipe from blue plums at home

How to make the most delicious tkemali sauce for the winter - a simple recipe from blue plums at home

For this recipe, you can use any plums, but it is better to take small blue ones, from which the bones are taken out easily and freely. They are also called Hungarian. The sauce will be spicy, an amateur.

Composition:

Cooking:

  1. Wash and dry on a plum towel. We take out the bones from them - we make a circular transverse incision, divide it into two halves and remove the bone.
  2. Clean and wash pepper, garlic and cilantro. Remove the core from the pepper.
  3. We skip everything through a meat grinder or skip through a food processor.
  4. Put the mashed potatoes in a separate pan and set on a slow heat.
  5. Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
  6. Boil for about five minutes and pour into dry sterile cans.
  7. Roll up and cool upside down. Keep it in the cellar.

Very easy to make sauce. Enjoy your meal!

Plum tkemali (prunes) with bell pepper

Plum tkemali (prunes) with bell pepper

Bulgarian pepper will add a zest to the sauce and a unique taste. We will cook from a Hungarian, but whoever has a yellow cherry plum can use this recipe!

Ingredients:

Cooking process:

  1. Wash and clean vegetables and fruits. From the plunge we take out the bones, remove the seed chamber from the peppers.
  2. We skip everything through a meat grinder or chop in a food processor to the state of mashed potatoes.
  3. Put mashed potatoes in a saucepan and on slow fire.
  4. After boiling, add sugar, salt, spices and boil for 20-30 minutes.
  5. We put on dry sterile jars and roll them up.
  6. Let us cool upside down and store in the cellar.

Very spicy and peculiar to taste sauce, perfect for fish!

Georgian Tkemali sauce made from yellow plum (cherry plum) - a classic recipe for the winter

Georgian Tkemali sauce made from yellow plum (cherry plum) - a classic recipe for the winter

Classic, it is a classic and that says it all! Simple and straightforward.

Composition:

Cooking:

  1. We clean and wash fruits and vegetables, take seeds out of the pepper, and remove seeds from the plums.
  2. Grind in a meat grinder or food processor, put it in a saucepan and put on slow heat.
  3. Cook for ten minutes, add sugar, salt and spices and boil for another five minutes.
  4. Remove from heat and pour into clean sterile jars.
  5. Keep it in the cellar.

The traditional recipe, the taste is pleasant and classic, bon appetit!

The sauce that turns Meat into a Song - Video recipe from an intelligent hostess

Products to the recipe:

As you can see, you can really turn a meat dish into a song when it plays with completely different notes of taste.

You should also see other wonderful recipes of blanks and colorful dishes:

  1. Cherry jam with seeds for the winter: 6 recipes for thick cherry jam with whole berries
  2. The best recipe for apple charlotte
  3. The most delicious homemade adzhika
  4. Pickled mushrooms

Georgian classic apple sauce tkemali

Georgian classic apple sauce tkemali

I would say so - from cherry plum and apples. Because tkemali from some apples will no longer be tkemali, but there will be some sort of apple sauce, having no relationship to tkemali!

Composition:

Cooking:

  1. My cherry plum and apples, cut apples into slices and put everything into a saucepan, pour in a glass of water. Heat over low heat until boiling. Boil for about ten minutes.
  2. Cool and wipe through a sieve.
  3. Put the fruit puree in the pan and bring to a boil.
  4. We bring greens chopped in a food processor with garlic and pepper, salt, sugar and boil for ten minutes.
  5. We refuel in sterile and dry jars, roll up and clean in the cellar.

This classic Tkemali recipe for meat is very tasty from a Georgian chef

There are a lot of restaurants with oriental cuisine, namely Georgian everywhere, but unfortunately not every restaurant can boast of real Georgian dishes.

In this video, the traditional recipe of the original sauce will be reviewed, without unnecessary words and additives - watch, cook and enjoy the exquisite taste:

How to cook tkemali sauce at home for the winter: secrets and tips

There are no special secrets here, except for one thing - the most delicious tkemali is obtained from yellow cherry plum, it has an indescribable taste and aroma!

And the advice is also the same - when cooking, constantly stir the sauce, otherwise it can burn!

Try to make such an incredibly delicious and varied flavor sauce! You will see how you will play the usual and daily cooked dishes. And households, guests and acquaintances will not just be delighted - they will inspire you for new culinary masterpieces.