Seasoning from cherry plum for the winter. Cherry plum tkemali - classic and Georgian recipes

Tkemali - delicious and healthy sauce, which Georgian and Bulgarian housewives cook from cherry plum. Due to the large amount of pectin in fruits, it helps to stimulate appetite, better digestion of food and even the removal of harmful substances from the body.

Cherry plum ripens in July-September. Yellow contains more acids, sugars and less pectins than red or almost black. And throughout the summer, while there are unripe fruits, sour green tkemali is cooked from them.

Cherry plum grows in some regions of Russia, and where it is not, many housewives are based on traditional recipe come up with different variations from other sour berries (strawberries, cherries, gooseberries), adding to the sauce a large number of garlic and spices. It is really very tasty and does not require much time.

Any dish, especially meat, only wins in a duet with this sauce. You can use tkemali all year round. Closed in jars, it thickens even more during storage, which only improves the original properties.

Tkemali's own calorie content is low, since the seasoning is prepared without the use of any fats, it is only 65 kcal per 100 g of the product.

Tkemali from yellow cherry plum for the winter

Thick hot sauce, not devoid of a pleasant sweetened sourness and prepared on the basis of yellow cherry plum puree, is a real favorite among many hot spices.

Time for preparing: 40 minutes

Quantity: 1 portion

Ingredients

• Yellow cherry plum: 1 kg
• Water: 50 ml
• Salt: 1 tsp
• Parsley: 35 g
• Garlic: 25 g
• Sugar: 1 dec. l.
• Coriander: 2 tsp
• Hot pepper: 30 g

Cooking instructions

Put the cherry plum in a saucepan, immediately pour in water and turn on the fire. Heat the plums under the lid.



When the water boils, wait a few minutes for the fruit to soften.



Separate the liquid with a colander.



Rearrange cherry plum in a colander to another saucepan and grind, separating the bones and skin.



Add 50 ml of previously filtered liquid to the resulting puree. Put everything on a small fire.



Chop the parsley.



Grind the pepper, leaving the grains for greater pungency.



Add pepper to fruit puree. Send parsley there.



Add chopped garlic, spices. Boil everything for 7 minutes.



Try for salt and sugar.



And now, the tkemali is ready. If desired, it can be decomposed into sterile jars for long-term storage.



And you can immediately serve with your favorite meat or fish dish. Even with one side dish, the sauce will go well together.



Red cherry plum tkemali recipe

Seasoning prepared according to next recipe, has a sweeter taste, because fully ripened fruits are used for its preparation. The proportions are approximate, on average for 1 kg of cherry plum they take:

• 4 tsp salt;
• 1 pod of pepper;
• a small bunch of cilantro and dill;
• 1 tsp spices;
• 1 head of garlic.

How to prepare:

1. The pits are removed from the fruit.
2. The pulp is crushed into a puree.
3. Add salt, crushed spicy capsicum, greens (cilantro, dill), ground dry mint leaves, coriander, hops-suneli, ucho-suneli.
4. Then cook, stirring constantly, over low heat until thick sour cream.
5. Shortly before the end of cooking, minced garlic in a meat grinder is added.

Red tkemali is served with fish, kharcho soups, legumes, zucchini puree soups.

From the green

In spring, tkemali of the same color is prepared from unripe green cherry plum and the most sour sauce of all types is obtained. Modern housewives, in order to level the very sour taste, add an increased amount of granulated sugar.

The ingredients are classic, the proportions are selected experimentally.

What they do:

1. Green cherry plum is boiled together with the seeds, adding a small amount of water until the fruits become soft.
2. Then grind them through a colander to separate the pulp from the skin and seeds.
3. If the mass is very thick, add a little liquid left after boiling the cherry plum.
4. Salt, spices are added to the mashed pulp, of which mint and coriander are mandatory, as well as chopped hot pepper.
5. Boil a little more, stirring constantly.
6. At the end of cooking, crushed garlic cloves and greens are mixed into the creamy mixture.

Green tkemali is usually served with lobio.

Recipe for a real Georgian cherry plum tkemali sauce

Each Georgian housewife must have her own recipe for tkemali, but there is a basic composition of the products, without which the preparation of this sauce is impossible:

• Cherry plum.
• Garlic.
• Capsicum hot pepper.
• Ombalo.
• Cilantro in the flowering stage.
• Coriander with inflorescences.

Other herbs and spices are added based on your own preferences.

The resulting sauce has a sour and rich spicy taste.

Process description:

1. Leaves are torn off from green cilantro, dill, and blue basil, and the remaining stems are placed in the bottom of a large saucepan in which the sauce will be boiled. This is done so that the fruits do not burn.
2. Pour the washed cherry plum along with the seeds on top. For tkemali, scavengers are never used; fruits must be plucked from the tree by hand.
3. Add a little water and cook until the fruits soften, about a quarter of an hour.
4. Then they are ground through a fine sieve with a wooden spoon.
5. Finely chopped pods are added to the crushed pulp hot pepper, dry spices (in classic recipe includes ombalo or pennyroyal and coriander).
6. Everything is mixed and brought to a boil. Since the mass burns quite often, it is constantly stirred and rather simmered over low heat.
7. At the end of cooking, peeled garlic cloves are added, crushed in a large mortar, as well as finely chopped coriander, dill and blue basil leaves.

Salt and sugar are not included in the canonical Georgian recipe.

• For cooking tkemali, it is better to use a stainless steel pan with a thick bottom. If the pan has a regular bottom, then it would be nice to place a flame divider above the burner, which will protect the boiled mass from burning.
• Often, cherry plum fruits have a poorly separated bone, so they are boiled whole. But if possible, the bones are removed before cooking.
• You can make puree from cherry plum with a blender and then cook the sauce from it - this will greatly reduce the cooking time.
• Traditionally, garlic is ground in a large mortar. Now it is convenient to use an electric meat grinder for this, especially when a large amount of product is being prepared. Its taste is not affected at all.
• The authentic recipe uses ombalo (spearmint) as a preservative. It grows in abundance in Georgia, in our conditions it can be replaced with peppermint or even field mint.
• To get a spicier tkemali, capsicum is added to the sauce along with the seeds. For a softer one, the grains and partitions must be cleaned, and only chopped pulp is mixed into the sauce.
• By the way, when working with pepper, you need to be extra careful, as it can irritate the skin of your fingers. Some even cut it with gloves.
• If tkemali is prepared for the future, more salt is thrown into it.

The finished sauce is poured into sterilized small jars or bottles, immediately closed with lids and wrapped in a cotton blanket. After cooling, the containers with the contents must be stored in a cool place.

Yellow cherry plum tkemali - a simple and affordable recipe for cooking at home. And the taste of this Caucasian sauce is simply excellent, it goes well with all kinds of meat dishes. You can cook it just like that or harvest it in the winter.

How to cook tkemali from cherry plum for the winter?

Everyone likes from yellow cherry plum from the first try. The technique of its preparation is very simple: the fruits are boiled until soft and the resulting pulp is crushed into a puree. The following recommendations will help even beginners to cope with the task perfectly.

1. This sauce cannot be prepared without seasonings, and therefore spices for cherry plum tkemali play an important role. Garlic, mint, pepper and herbs are ingredients that you cannot do without in cooking.
2. Cherry plums can be steamed in a double boiler or boiled to make the berries just softer.
3. If the bones in the fruit are easily separated before cooking, then it is advisable to remove them immediately.

Tkemali from yellow cherry plum, a simple recipe of which is presented below, can be attributed to classic version making this sauce. From greens, dill, cilantro and mint are used. If hot pepper flakes are not on hand, you can take a mixture of peppers and adjust the spiciness of the sauce to taste.

Ingredients:

• yellow cherry plum - 1.5 kg;
• water - 50 ml;
• sugar sand - 150 g;
• garlic - 5 cloves;
• greens - 50 g;
• hot pepper flakes - 1 teaspoon;
• salt - 30 g;
• oil - 60 ml.

Cooking

1. Rub softened cherry plum through a colander, salt, sugar.
2. Boil on low heat for 15 minutes, stirring.
3. Chop greens, garlic and add to puree together with pepper.
4. Boil for 15 minutes.
5. Tkemali from yellow cherry plum is laid out in jars, oil is poured on top and rolled up.

A Georgian-style yellow cherry plum tkemali recipe will help you cook an excellent one at home. It goes well not only with meat, but also with fish dishes. It is important that the cherry plum is ripe, then the excellent taste of the dish is guaranteed. Spices can be ground in a mortar before adding to the sauce.

Ingredients:

• yellow cherry plum - 1 kg;
• garlic - 1 head;
• sugar - 3 teaspoons;
• coriander grains - 1 teaspoon;
• hot pepper - 1 pc.;
• salt - 20 g;
• dill, cilantro, mint - half a bunch each;
• Imeretian saffron - 1 teaspoon.

Cooking

1. Boil cherry plum for 15 minutes and puree.
2. Garlic, coriander, salt, chopped herbs, sugar, saffron and pepper are added to the resulting mass.
3. Pour the mixture into a saucepan, dilute with the liquid from the cooking of the cherry plum. You should get a consistency like sour cream.
4. Tkemali sauce from yellow cherry plum is boiled for the winter for 20 minutes, distributed into jars and corked.

The recipe for tkemali from yellow cherry plum for the winter with the addition of ready-made adjika allows you to cook a very fragrant and spicy sauce. Additionally, you do not need to use herbs and spices here, what is contained in adjika is quite enough. If the sauce is prepared in the winter, then the cooking time is increased to 20 minutes.

Ingredients:

• yellow cherry plum - 2 kg;
• water - 150 ml;
• ready adjika - 250 g;
• heads of garlic - 2 pcs.

Cooking

1. The cherry plum is boiled until softened, and then mashed.
2. Add adjika, garlic and boil for 10 minutes.

Tkemali from yellow cherry plum, the recipe of which is presented below, is prepared with the addition of ready-made tomato paste. This is not quite a traditional cooking option, but it is worth a try, because the sauce is incredibly tasty. From the specified number of components, about 3.5 liters of tkemali are obtained.

Ingredients:

• yellow cherry plum - 4 kg;
• celery - 1 bunch;
• water - 250 ml;
• parsley - 1 bunch;
• garlic - 1 head;
• hot red pepper - 1 pc.;
• tomato paste - 500 g;
• dried basil, suneli hops - 10 g each;
• sugar - 500 g;
• salt - 80 g.

Cooking

1. Pepper, herbs and garlic are crushed in a blender.
2. Plum is boiled until softened and rubbed through a sieve.
3. Add the remaining ingredients to the puree and stir.
4. Allow the mass to boil and boil for 20 minutes, stirring.
5. Hot yellow cherry plum tkemali sauce is poured into containers and sealed.

A recipe that takes root in all housewives who have tried it at least once. This sauce will be an excellent alternative to various purchased ketchups, because it is prepared exclusively from natural ingredients, does not contain harmful preservatives, and therefore it turns out to be much tastier and healthier.

Ingredients:

• yellow cherry plum - 2 kg;
• tomatoes - 500 g;
• garlic - 6 cloves;
• mint, dill - 30 g each;
• chili pepper - 1 pc.;
• coriander - 30 g;
• apple cider vinegar 6% - 1 tbsp. a spoon;
• honey - 1 tbsp. a spoon;
• water - 200 ml;
• granulated sugar - 120 g;
• salt - 50 g.

Cooking

1. Cherry plum is separated from the seeds, poured in water, boiled for 10 minutes and rubbed through a sieve.
2. Grind garlic, peppers, tomatoes and herbs in a blender.
3. Honey, sugar, vinegar, salt are added and all this is spread in mashed potatoes.
4. Tkemali is boiled from yellow cherry plum for the winter for 10 minutes, and then distributed among jars and corked.

Yellow cherry plum tkemali, the recipe of which is given below, has a real Georgian taste, because it contains the whole set of herbs and spices - cilantro, mint, garlic, pepper and suneli hops. The last component gives the sauce a special piquancy. More or less spices can be used depending on personal preference.

Ingredients:

• yellow cherry plum - 3 kg;
• fresh cilantro - 200 g;
• sugar - 150 g;
• salt;
• suneli hops, dried mint - 1 dess. spoon
• garlic - 12 cloves;
• chili pepper - 1 pod.

Cooking

1. Boiled cherry plum is crushed to a puree state, spices, herbs, pepper, garlic, sugar and salt are added.
2. Boil suneli with hops for 10 minutes and pour into jars.

The recipe for making tkemali from yellow cherry plum in a slow cooker does not differ at all from the traditional version. Everything also needs to soften the fruits, and then use a sieve or blender to puree them and boil them with spices. If the workpiece is intended for long-term storage, then for better preservation, 20 ml of vinegar can be added to the mass at the end.

Sauce "Tkemali", prepared for the winter from cherry plum, is great for fish and meat dishes, although for me it is also very tasty with a side dish or a slice of bread. This famous recipe Georgian sauce very lucky. It is not difficult to prepare, the result is appetizing and very tasty.

Ingredients

To prepare Tkemali sauce from cherry plum for the winter, you will need:

plum plum - 1 kg;
garlic - 1 head;
hot red pepper - 1 pod;
dill, cilantro - a bunch;
sugar - 3 tsp;

salt - 2 tsp;

ground coriander - 1 tsp

Cooking steps

My plum.

Cut the plums in half, removing the pit.

We put the plums in a saucepan, pour water (for 1 kg of plums you need about 1 glass of water, but if the plums are very ripe, then you will need less water), put on fire and cook for about 5-7 minutes. The plum should not be boiled soft, but the skin from the fruit should be easily separated.

Cool the plums and grind through a sieve. Throw away the skin.

Whisk the garlic, dill, cilantro and pepper in a blender.

Add the resulting mass to the pulp of the plums.

Add sugar, salt and ground coriander.

Mix the sauce thoroughly and put on a very low heat. Stirring constantly, cook tkemali for 5-7 minutes.

Enjoy your meal!

In many dachas, cherry plum grows - a tree that consistently produces a large crop of blue or yellow fruits, but at the same time is quite underestimated. Not everyone knows what to cook from cherry plum, so you can often see an unnecessary “carpet” of these fruits on the ground. It’s a pity, because cherry plum makes an excellent tkemali sauce! This Georgian gravy goes well with chicken dishes, and its flavor can compete with the most famous sauces!

Ingredients

• yellow cherry plum - 2 kg
• sugar - 4 tbsp. l.
• salt - 1 tbsp. l.
• black ground pepper- 1 tsp
• coriander - 1 tbsp. l.
• hops-suneli - 1 tbsp. l.
• dried mint - 10 leaves (or half a bunch of fresh mint)
• fresh dill - 1 bunch
• garlic - 10 cloves (small)

Cooking

1. Cherry plum is a cousin of the plum: it has a similar taste and even the shape of the fruit. But she did not receive such fame as a plum because of the sour skin and very poorly separating seeds. Therefore, most cherry plum dishes begin with boiling the fruit to separate the seeds from the pulp. And tkemali is no exception! First you need to wash the fruits, put them in a large enamel pan and pour a glass of water. Place the cherry plum over medium heat and bring to a boil, stirring occasionally.

2. After boiling, cook cherry plum for 15-20 minutes until the fruit turns into a mess. Place a sieve on another pan and wipe the hot boiled cherry plum through it. At the same time, the bones and the skin should remain in the sieve, and the pulp of the cherry plum should turn into mashed potatoes.

3. Put the puree on the fire and bring to a boil. Add salt and sugar to it, stir the future sauce well.

4. Next, peel the garlic and chop it with a knife or garlic maker. Add garlic pieces to tkemali.

5. Rinse the dill and chop finely on the kitchen board. If you have fresh mint at your disposal, you can also chop it together with dill, and then add it to the sauce.

6. If you only have dry mint leaves, chop them and stir together with suneli hops and coriander. Then pour into tkemali, add ground black pepper and knead the sauce well. Let it simmer for another 10 minutes (until the garlic cloves are no longer hard). Then turn off the heat and pour the tkemali into the hot jars. Seal them with hot lids and turn them upside down to check if the lids are tight. In the inverted position, the sauce jars should stand until they cool completely: then it will be possible to rearrange them to a permanent storage place.

Yellow cherry plum tkemali goes well with potato garnish, chicken, and even for cooking "sour" dishes - for example, for stewed cabbage or bigus.

Note to the owner

1. A very ripe, soft cherry plum can be boiled not in 15-20 minutes, but in about 8. Due to the reduction in heat treatment time, the finished sauce will be more useful, because it will retain more vitamins. Moreover, overripe fruits are always sweet, which means that it is appropriate to reduce the dose of sugar to 2.5 tablespoons, and this is also good.

2. Like jam, the base for tkemali cannot be cooked in pans with chipped enamel, and in aluminum containers.

3. A zealous hostess will not rush to throw away what is left in the sieve after grinding the berries. Bay "waste material" with two liters of water, you can cook a wonderful compote, quite concentrated. It will have to be strained again, but this is an easy task. But the product will not disappear. On its basis, you get a delicious jelly. In addition, lovers of homemade tinctures pour vodka on the peel and bones and after a few months they put a pleasant medium-strength drink on the table.

4. Tkemali - relatively liquid sauce, so it can be packaged not only in jars, but also in ketchup or baby juice bottles - they have convenient screw caps. Sterilize such tanks, guided by the instructions given in the recipe. The safest way to store the sauce is on the refrigerator door if you don't have a cold cellar.

Cherry plum sauce is the pride of the cuisine of the peoples of the Caucasus. Greens and spices are added to the sweet and sour mass: pepper, basil, tarragon, and so on. Most delicious sauce comes from ripe yellow fruits containing citric acid. Such cherry plum helps to absorb heavy foods, including fatty meat and potatoes, which are served with sauce. In winter, this dish will take pride of place on your table.

Recipe for cherry plum sauce for the winter

Wash cherry plum, put in a deep saucepan, pour half a glass of water and put on medium heat. Add fresh thyme and simmer for 15-20 minutes until softened. When the plums have cooled, grind them in a colander. Place the puree in a saucepan and discard the skin and pits.
Cherry plum sauce is best stored in a refrigerator or a cold basement. Cook cherry plum for about 40 minutes over low heat, skimming off the foam. Prepare the spices and herbs that you will add to the sauce. Chop the washed cilantro or parsley and peeled garlic with a knife or blender. Then put them in the sauce. Add sugar, salt, a little black pepper to the dish.

Mix the mass well and keep it on fire for another 15 minutes. Fill pasteurized jars with sauce. To avoid spoilage of the product, pour a few spoons over the sauce sunflower oil. Cover the dishes with sterilized lids. Store the sauce in a dry, dark and cool place. It can be served with meat, poultry and even fried potatoes.