Choosing a Georgian plum tkemali recipe for your favorite dish

Nowadays, it is not necessary to go to the Caucasus to taste the delicious delicacies of the temperamental people. Having considered in detail the recipe for plum tkemali, let's try to cook it with our own hands. After all, the dish is considered very healthy. It contains an abundance of pectin, which has a beneficial effect on cleansing the body. A large amount of vitamin C strengthens the immune system. In addition, the classic Georgian sauce emphasizes the taste of fish, veal and poultry. It is served with pasta, potatoes and any porridge. So, let's go to the "museum" of culinary masterpieces of the ancient people.

Classic plum tkemali recipe

Fans of Georgian cuisine are familiar with the spicy and aromatic sauce that is served in the best restaurants in the country.

The classic version is prepared from components:

• cherry plum or sour plums;
• a small head of garlic;
• red chili;
• seed coriander;
• saffron (Imeretian);
• several branches of dill;
• mint leaves;
• fresh cilantro;
• sugar (white);
• salt.

Ripe fruits are thoroughly washed under the tap. Immersed in hot water. Cook for 20 minutes at medium temperature. When the fruits are soft and form a gruel, they are thrown into a colander. Gently stirring the mass with a spatula, remove the bones. Next, use a blender to make a homogeneous puree.

The garlic is peeled and disassembled into cloves. Pass through a garlic press. Pour coriander and saffron into a mortar and grind thoroughly. All greens are finely chopped and mixed in a separate container. Salt and granulated sugar are added. The prepared components are connected and placed on the stove. Cook at the lowest temperature for about 10 minutes, stirring continuously. Ready-made classic Georgian plum sauce is stored in small glass jars at a temperature not exceeding 5 ° C.

If tkemali is prepared for the winter, the puree is boiled for about 20 minutes and packaged in steamed containers.

Gourmet sauce is always at hand

Since plums do not bear fruit every year, it is wise to prepare a Caucasian sauce for future use. Due to the abundance of acids, the product retains its taste for a long time. The main thing is to correctly fulfill the requirements of the recipe.

Plum tkemali for the winter consists of the following ingredients:

• fruits of red or yellow cherry plum;
• hops-suneli;
• hot red pepper;
• garlic (medium head);
• granulated sugar;
• salt;
• coriander (grains);
• saffron (pinch);
• fresh mint branches, cilantro, dill;
• vegetable oil without aroma.

Plums are carefully sorted, leaving only beautiful fruits. Wash and dipped in a pot of water. Put on fire. Cook until the fruit is soft and the dense rind bursts. Turn off heat and cool food to room temperature.

With the help of a slotted spoon, the fruits are transferred to a metal sieve and carefully grind. The peel and bones should remain on it. The resulting pulp is crushed with a blender, poured into a gauze bag. Hang up so that excess juice flows out.

All the greens are put in a spacious bowl. Pour in cold water for 15 minutes. During this period, the remains of soil and sand will settle to the bottom. Next, the greens are washed under the tap. Spread on a kitchen towel in a thin layer. Dried greens are first finely chopped with a knife. And then grind it with a blender or meat grinder. The resulting gruel is sent to the plum puree.

Since the recipe for tkemali sauce includes burning ingredients, the amount is selected individually.

The head of garlic is taken apart into chives. Peel off the husk. Pass through the garlic. Hot peppers are cut in half first. Seeds and stem are removed. Cut into small pieces. Saffron and coriander seeds are ground in a coffee grinder or clay mortar.

Plum mass with herbs is placed on the stove. Simmer on low heat for 15 minutes, stirring occasionally. Add salt, sugar, hops-suneli, and the rest of the hot seasonings. Cook for about 30 minutes more. The hot sauce is poured into sterile jars. Sealed with metal lids. When the product cools down, take it to the basement or closet. Georgian filling is served with meat products, porridge and mashed potatoes.

A fiery treat for the winter

In the cold season, when the body lacks vitamins, the exquisite tkemali sauce solves the problem. Harvesting is done in the season of abundance of fruits, fresh herbs and spices.

For the "medicinal" sauce you will need:

• sour plums;
• bitter pepper;
• chopped ginger (dry);
• Apple vinegar;
• walnut kernels;
• salt;
• sugar (fine);
• juicy garlic;
• whole grains of coriander;
• cilantro (leaves);
• dill (branches);
• parsley;
• mint.

For the preparation of tkemali, only ripe plums are taken. First, the fruit is washed under the tap. Then cut in half and remove the bone. The fruits are minced with a meat grinder and poured into a saucepan with a double bottom. Cook for 15 minutes, stirring with a wooden spoon. Garlic is sorted into teeth. Pass through a traditional press. Bitter pepper is chopped with a knife. The greens are first cut into pieces. Then they are sent to the blender bowl. The unit is started and a fragrant mass is obtained.

The coriander is ground in a mortar. Spices, sugar, salt, apple cider vinegar are added to the boiling plum puree to taste. Stir and simmer at moderate temperature for 15 minutes. The resulting tkemali sauce is poured into small steamed jars for the winter. Close with lids. Store in a basement at 5-7 ° C. Before serving, walnut kernels are fried in the oven. Grind with a wooden rolling pin. It is added to the sauce, giving it a spicy taste.

If the dish turns out to be too thick, the remaining plum broth is poured into it.

Dried fruit appetizer

As you know, according to the Georgian recipe, tkemali is made from plums of the same name. Such trees do not grow everywhere. But in dry form, the product is freely sold in supermarkets.

A traditional snack includes ingredients:

• dried tkemali plums;
• hot red pepper;
• coarse salt;
• parsley;
• cilantro;
• basil;
• mint;
• medium head of garlic.

The first step is to sort out dried fruits. Wash thoroughly. Bones are removed. Pour in water and put on fire. Bring to a boil at medium temperature. Reduce the temperature and simmer for 40 minutes. The product must reach maximum softness.

Peeled garlic is chopped in the usual classical way - through a press. Hot peppers are finely chopped into pieces. The greens are chopped and then passed through a meat grinder. The mass is salted, sprinkled with sugar. Stir. Combine with gruel from plums, which languishes on the stove. The resulting sauce is ground with a blender. They are sent to a saucepan, diluted with broth until sour cream is thick and boiled for about 15 minutes more. The finished product is served with meat dishes in miniature bowls.

"Hungarian" and the Georgian approach to business

The traditional recipe for tkemali plum sauce is sometimes modified that has little or no effect on the taste of the dish. Let's consider the most common option.

Components required:

• plums of the "Hungarian" variety;
• a bunch of fresh cilantro;
• several branches of parsley;
• hot chili;
• garlic (maximum 2 heads);
• ground coriander and red pepper;
• aromaless vegetable oil;
• water;
• granulated sugar (optional);
• salt.

The fruits are washed in cold water. Spoiled copies are removed. Pour into a saucepan, add a little water and put on the stove.Cook at the lowest temperature until the fruit is soft. Then the liquid is drained, and the fruits are rubbed through a sieve. The rind and bones are discarded.

All the garlic is passed through a hand press. Hot chili peppers are cut into small pieces. The greens are chopped and then chopped with a blender. The ingredients are mixed and combined with the plum puree. Add salt, sugar, seasonings. They put on low heat and simmer for another 30 minutes. The finished sauce is packaged in jars. Store in a cool place for up to 6 months. Top with refined sunflower oil. Served to the festive table as an additional snack.

Tkemali with fried onions

Every chef tries to be creative by doing what he loves. Similarly, based on a proven recipe, they prepare real masterpieces.

So, for the sauce you need products:

• cherry plums or plums of sour varieties;
• granulated sugar white;
• fine salt;
• dry seasoning "Khmeli-suneli";
• fresh mint leaves;
• a bunch of parsley, cilantro;
• onions (preferably juicy);
• red pepper (bitter);
• garlic (several cloves);
• oil from olives for frying;
• "Provencal herbs".

Cherry plum is well washed. Leave in a bowl to drain water. Cut in half, remove the bone. The fruits are placed in a saucepan. Pour in some water and simmer at moderate temperature for about 15 minutes.

The finished cherry plum is cooled, after which it is rubbed through a sieve. Then the gruel is crushed with a blender.

Pour sugar (to taste) and salt into the plum puree. They are sent to the fire and languish for another 10 minutes. At this time, olive oil is poured into the pan. When it warms up, spread the chopped onion. Fry until the color of the product changes. Then add chunks of hot pepper and garlic. Stir, sauté for another 5 minutes, spread in a plum mass.

Fresh bunches of greens are thoroughly washed first in a bowl, then under the tap. Grind with a meat grinder or blender. Add to the sauce. Sprinkle with dry seasonings. Stir and cook over low heat for 5 minutes. The finished product is transferred to jars. When it cools down, they are sent to the refrigerator.

Tkemali is served with meat, buckwheat and rice porridge.

Original European style sloe sauce

The tart, exquisite taste of miniature fruits gives the dish a special zest. And if you put the thorn into action after the freeze, a little sweetness will be added. In any case, the sauce is obtained with a unique "European" taste.

For the dish you need components:

• ripe blackthorn berries;
• water;
• hot pepper (green);
• head of garlic;
• cilantro leaves;
• a bunch of mint;
• several branches of dill;
• salt;
• granulated sugar (on the tip of a knife);
• curry (seasoning);
• green basil.

The thorn is first sorted out and washed thoroughly. Then remove the bones, put them in a saucepan, sprinkle with salt. When the juice appears, boil at a moderate temperature. The berries should soften well.

If there is very little juice, it is advisable to add a little water.

Peeled garlic is crushed in any way, the main thing is to get a homogeneous mass. Hot pepper is cut into very small pieces. To enhance the pungency, the seeds are not removed. Washed and dried greens are ground first by hand, and then passed through a meat grinder. The result is a fragrant puree.

Garlic, herbs, salt, sugar and all seasonings are added to the hot sloe mass. Stirring, cook for 5-7 minutes. Remove from the stove, cool. Pour into a blender bowl and grind until smooth. Store the sloe sauce in the refrigerator.

For long-term use, tkemali is boiled for at least 15 minutes. The finished product is poured into jars and sealed.

Captivated by fiery taste and color

The harmonious combination of spices and yellow plum is a wonderful base of Georgian tkemali.

To create a culinary masterpiece, you will need products:

• yellow fragrant plums (cherry plum);
• granulated sugar;
• garlic (large chives);
• ground coriander seeds;
• fiery hot chili;
• lovage;
• a bunch of dill;
• salt;
• hops-suneli;
• green basil.

Cherry plum is traditionally sorted, washed and boiled in water. When the outer skin bursts, remove from heat.

The fruits are thrown into a metal sieve. Rub thoroughly, leaving the seeds, peel.

Garlic is passed through a special press. Chili pepper is finely chopped, removing the stalk. Greens are chopped in the usual way.

Spices, herbs, garlic, pepper, salt and sugar are added to the yellow plum pulp. Stir thoroughly, simmer over the fire for 15 minutes. Ready tkemali sauce is packed in glass containers. If they plan to use it when winter comes, they are hermetically sealed with lids. Store in a basement where a stable temperature is maintained.

Sweet and sour "fantasy" for meat snacks

In elite restaurants, tkemali sauce is made with an original taste. To do this, use blue sweet and sour plums.

In addition to the original fruits, you will need components:

• sugar (white);
• salt (coarse);
• a few cloves of garlic;
• chilli;
• aromatic basil;
• a small bunch of cilantro;
• Provence herbs (dry seasoning).

Washed fruits are pitted. Pass through a meat grinder. The resulting mass is boiled for about 15 minutes. Add granulated sugar to taste, salt, Provence herbs seasoning.

Hot chili peppers are cut into pieces, removing the seeds and tail. The garlic cloves are passed through a conventional press. Washed greens are cut into pieces. You should get a homogeneous green mass. The prepared components are combined with plums. Stir and simmer over moderate heat for about 10 minutes. Then the dish is cooled, poured into a blender bowl and interrupted at high speed. The sweet and sour sauce is poured into glass jars, sealed and stored until appropriate.

Tkemali made of blue plums is served with meat dishes, especially on holidays.

Plum tkemali recipe, as an alternative to the usual "Ketchup"

The busy pace of life forces you to buy groceries in supermarkets. Unfortunately, many of them contain components that are harmful to the body. However, at home, you can prepare an original replacement for the usual "Ketchup". During the vegetable harvest season, it is not difficult at all.

For the sauce, take a simple set of ingredients:

• ripe fleshy tomatoes;
• plum of any color;
• granulated sugar to taste;
• salt;
• head of garlic;
• ground coriander seeds;
• hot chili pepper;
• sunflower oil;
• paprika (optional);
• cilantro (several branches);
• table vinegar 9%.

Plums and tomatoes are washed well. The fruit is cut in half, the pits are removed. Vegetables are cut into arbitrary pieces, after removing the rough place of the stalk. The fruits are put in a large saucepan. Cover tightly and simmer over moderate heat for about 10 minutes. During this time, juice will appear in the container.

The resulting mass is ground through a sieve. The dense skin of the fruit will remain on it. Then the vegetable and fruit gruel is poured into a blender bowl for thorough grinding. Add chopped herbs, chopped garlic and chili. Simmer on the fire for about 15-20 minutes, stirring continuously.

Spices, vinegar and unscented sunflower oil are added 5 minutes before the end of the process. Mix thoroughly. The prepared sauce is poured into jars. Served with chops, kebabs and steak during a family meal.

Plum tkemali recipe with ginger and apples

In the creative hands of the chef, even a traditional dish takes on a special flavor.

Let's get acquainted with Georgian sauce, which is prepared from unusual ingredients:

• apples (preferably sour varieties);
• blue plums or cherry plums;
• granulated sugar;
• salt;
• ground cinnamon;
• ginger;
• a few carnation buds.

According to the Georgian tkemali recipe, pitted plums are poured with water and put on fire. Cook at an average temperature for 20 minutes. When the mass acquires a homogeneous consistency, remove from heat and cool.

The apples are cut into 4 pieces. Remove the core and fold into a saucepan.Pour in some water, bring to a boil and cook until a puree is formed. The cooled mass is ground through a sieve. The crusts are removed. Next, the plum and apple mass are combined in one container. Add (to taste) granulated sugar, salt. Stir and put on moderate heat. Cook for 7 minutes after boiling.

In a separate container, mix ground cinnamon, chopped ginger. Add clove buds. Pour the ready-made set of spices into fruit puree. Boil for 5 minutes. Poured into steamed jars. Close with metal lids. Carried away to a cool place.

If the Georgian sauce is not sour enough, pour a little apple cider vinegar into it.

Plum tkemali recipe in a slow cooker

Modern technology saves not only time, but also energy. The amazingly delicious sauce is prepared in just 40 minutes, enjoying the creative process.

You will need simple components:

• yellow cherry plum;
• red chili;
• garlic (small head);
• dill (several branches);
• basil (green, purple);
• dry coriander seeds;
• paprika;
• vegetable oil (refined).

The washed cherry plum is poured into the bowl of the device. Pour 100 g of water. Set the "Extinguishing" mode and the timer for about 20 minutes. The finished fruits are rubbed through a metal sieve, removing seeds and dense crusts.

Chili peppers are cut into very small pieces. The garlic is crushed with a press. Chopped greens with a blender. The prepared components are poured into the bowl of the device. Mix well. Set the "Extinguishing" program for 15 minutes. Tkemali sauce is poured into jars. Sprinkle with boiled vegetable oil on top. Seal with lids. Store the product in a cool and dark place.

Dedicated to spice fans

To masterfully convey the Georgian temperament in the sauce, tkemali is seasoned with an abundance of spices. Each of them has its own flavor and flavor. Overall, however, the bouquet is exquisite. The plum tkemali recipe always includes a variety of spices.

For the delicacy, take the ingredients:

• ripe sweet and sour plums;
• hot chili;
• garlic (head);
• salt;
• basil (green);
• cilantro foliage;
• parsley branches;
• a bunch of dill;
• saffron (if available);
• caraway;
• hazel;
• ground coriander;
• red pepper (powder);
• Bay leaf;
• granulated sugar for flavor contrast.

Washed plums are freed from the tails. Cut in half to remove the bone. The fruits are placed in a saucepan with a thick bottom. Pour in some water. Bring to a boil, then cook for 15-20 minutes over low heat.

When the berry gruel cools a little, grind it through a sieve or colander with fine sections. Discard the coarse remnants of the crust. The pulp is left in a saucepan.

Greens are poured into a blender bowl and turned into an exquisite aromatic "puree". Then it is added to the fruit preparation. Stir.

Garlic is chopped with a garlic, chili pepper is cut into pieces. The spices are mixed in a separate container. The resulting components are sent to the berry puree. Mix well again. Put on fire. Boil at a minimum temperature for 15 minutes, stirring constantly with a spatula. Then the sauce is laid out in sterile jars, closed tightly with lids. When it cools down, they are sent to the refrigerator.

Unconventional approach to business

The favorite Georgian dish is prepared all year round, supplementing plums with exclusive ingredients. Let's take a look at how to make a summer version of the sauce step by step.

You will need products:

• sun-dried sour plums;
• gooseberry;
• apples (antonovka);
• water;
• salt;
• granulated sugar (fine, white);
• garlic;
• hot peppers (dried pods);
• cilantro (several branches);
• fragrant mint;
• special seasonings for Georgian tkemali.

Sun-dried plums are soaked in a bowl for several hours. Then the bones are removed (if necessary).

The washed gooseberry is passed through a meat grinder.

Peel the apples, remove the core and tails. Cut into pieces.Prepared fruits are placed in a saucepan with a double bottom and simmered at moderate temperature for 20 minutes.

Then the product is poured into a blender bowl and mashed into fruit. The mass is again poured into a refractory container. Chopped garlic, peppers, herbs and seasonings are added. Salt, pepper, put granulated sugar according to taste. Mix well. Cook over low heat for 15 minutes. Ready-made tkemali sauce in Georgian is poured into steamed jars. Cover with lids. Store in the refrigerator for no more than 30 days. Summer version of the sauce is served with kebabs, barbecue and fried potatoes.

Thanks to the creative approach to creating dishes and sauces, everyone has the opportunity to contribute to the common cause. Georgian plum tkemali sauce is complemented with spices for every taste. The main thing is to keep the classic ingredients. The dish goes well with meat, any porridge and potato dainties. It is harvested for the winter, and served fresh in the summer. Truly excellent filling with notes of Caucasian temperament.

Plum tkemali video recipe