Home Grape Plum tkemali sauce at home for the winter: the most delicious and easy recipes Plum sauce for the winter: recipes for the best options

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Plum tkemali sauce at home for the winter: the most delicious and easy recipes Plum sauce for the winter: recipes for the best options

Various additives, including sauces, allow you to give familiar dishes new flavors. Of course, you can buy them in the store, but it is much more practical to cook them yourself. For example, a healthy and versatile plum sauce.

Peculiarities

Plum-based sauce is a spicy addition to meat dishes, vegetables. Plum sauce (sour, green) is a great opportunity to “attach” a crop that is not suitable for fresh consumption or for making jam, jam.

For some types of sauce, it is recommended to take sour fruits, while for others - only ripe ones. In any case, overripe and beginning to rot plums should not be used. This will spoil the taste of the sauce, giving it a damp, musty smell.

Despite the variety of recipes, they all involve the cleansing of the pulp from the stone. To do this, the plum is cut into two halves along the circumference, after which the stone is easily removed.

Grinding fruits can be done with a blender, but it is much better to grind the boiled plum mixture through a colander first. This will get rid of the skin, which, with simple grinding, will still be felt in the finished dish. After the composition is passed through a colander, it can be whipped with a blender. This will ensure maximum uniformity of the sauce, as well as its airiness.

The classic recipe involves boiling plums and mashing them. Real creativity begins with the choice of spices and additional components that allow you to get spicier or, conversely, delicate sauces. Addendum soy sauce and ginger allows you to get Chinese sauce or an analogue of Hoisin sauce. The use of cilantro and oriental spices turns the sauce into a work of culinary art of Georgian cuisine.

When cooking, sauces can burn and “spit”. It is better to cook them in cast-iron thick-walled dishes, a cauldron, and also mix occasionally. Better wooden spoon or spatula. The piquancy of the dish is largely provided by spices. Professional cooks recommend using not ready mixes, and grind the spices just before adding them to the dish. This will maximize their flavor.

A sauce that is too thick can be saved by adding water and whisking the mixture thoroughly with a blender. However, it is better to use a decoction in which plums were boiled to obtain mashed potatoes. After cooking, it is recommended to pour out a small amount of drain water just for such cases.

An excessively liquid sauce can be “compacted” by introducing finely chopped herbs or nuts into it. If a long-term storage of the dish is not expected, you can also add a little flour or starch, which are poured into the plum mixture stirred over a fire. After adding these components, it is necessary to puree the composition again.

If the sauce is to be stored for a long time, then it is necessary to roll it up in sterilized jars and provide suitable storage conditions. Until the jars of sauce have cooled, they are wrapped and left indoors. After cooling, they lower it into the cellar or put it in the refrigerator.

How to cook?

For this dish, you can use slightly unripe fruits of the Hungarian variety or cherry plum. Plum goes well with vegetables - tomatoes, carrots, as well as sweet and sour apples, walnuts. In any case, slightly sour plum fruits give the finished sauce a piquant taste.

Classical

This group of plum sauces includes tkemali. It is a traditional Georgian or Abkhazian sauce, which is prepared from unripe plums with the same name of the variety (tkemali, better known as cherry plum). It is often served with meat, barbecue, barbecue.

The list of products for tkemali is as follows:

4 kg plums;
2 teaspoons ground coriander;
a head of garlic;
200 g mint;
2-2.5 teaspoons of sugar;
Salt to taste (about 1 teaspoon will be enough);
450 ml of pure water.

Plums should be washed, put aside unusable, and then put in a saucepan, add water and bring to a boil over high heat. Then the fire is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, the skins and bones will easily separate from the pulp. Once this has happened, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, it is rubbed through a colander. All the pulp turns into a homogeneous puree. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce simmers for another 7-10 minutes over moderate heat. Focusing on your own taste preferences, you can add pepper or a mixture of peppers to it.

To store tkemali, it is necessary to sterilize the jars, pour the sauce into them and roll them up with metal lids.

As already mentioned, both Georgians and Abkhazians love and know how to cook tkemali. However, the Abkhaz sauce is usually made from cherry plum, and the Georgian sauce is made from Hungarian or similar varieties. Tkemali is also made from green plums, adding blackthorn to it. Chutney sauce, which is an Indian sauce with the addition of spices and fruits, can also be attributed to the classics. Ideal for duck, lamb, pork and vegetable side dishes.

Plum chutney:

0.5 kg plums;
100 g pineapples;
50 ml pineapple juice;
2 tablespoons of honey;
star anise;
20 g fresh chopped ginger;
cinnamon stick;
1 tablespoon of balsamic vinegar;
1 tablespoon brandy.

For this recipe, it is convenient to use canned pineapple, taking pieces of fruit and juice from there.

Wash the plum, remove the seeds from it, cut into halves or quarters. Put the fruits in a saucepan, sprinkle with spices, add honey, alcohol, juice and pineapple pieces. Leave for 30-60 minutes so that the fruits are saturated with spices and give juice. After that, add water and bring to a boil. From the moment of boiling, reduce the heat and simmer for another half hour.

Catch the star anise and cinnamon from the mixture and pierce it with a blender. Simmer for 10 minutes, at the very end you need to add balsamic vinegar. The dish can be served at the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to chutney, and spices - ginger, cloves, mustard. A feature of this sauce is the sweet and sour taste, which must be taken into account when choosing the ingredients.

For the winter

Many of the above recipes are suitable both for consumption immediately after preparation and for rolling up for the winter. When you make a dish for the future, it is better to take small jars - 0.5-0.7 liters.

Spicy sauce:

2.5 kg "Hungarian";
2-3 chili pods;
2 bell peppers;
250 ml of water;
2 tablespoons of sugar;
1 tablespoon of salt and seasoning "Provencal herbs".

The berries are sorted, washed and separated from the seeds. After they need to be transferred to a thick-walled dish, pour in water and put on a slow fire. Simmer for 10-15 minutes until softened. Peppers should be washed, chopped, seeds removed and chopped, put to the plums. After that, beat the mixture with a blender, and then additionally wipe through a sieve. This will help to achieve smoothness and uniformity of the composition.

The next step is to add salt, sugar and spices, after which the dish is boiled for another half an hour. The jars need to be sterilized, put the slightly cooled sauce in them and close the lids.

Plum sauce with apples is unsweetened, but quite rich. For him, you should prepare:

1.2 kg of plums and apples;
2 kg of tomatoes;
220 g sugar;
50 ml of table vinegar 9%;
3 onions;
1 teaspoon black pepper;
a pinch of red ground pepper;
1 tablespoon of salt;
half a teaspoon of cinnamon.

Wash fruits, vegetables and berries. Remove cores from apples, stalks from tomatoes, seeds from plums, peel bulbs. Cut everything into pieces and scroll through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, boil for 2 hours. After the specified time, it is necessary to break through the mixture with a blender, salt and put spices, put on fire for another 45 minutes.

At this time, prepare jars and lids. Before turning off the sauce, add vinegar, mix everything thoroughly and immediately pour it into jars.

Meat

Chinese Plum Sauce:

1.2 kg plums;
100 g of sugar;
40 g of chopped ginger root;
2-3 cloves of garlic;
120 ml of rice vinegar;
2 star anise;
2 stars of carnation;
cinnamon stick;
1-1.5 teaspoons of ground coriander.

Preparation of "Hungarian" or another variety in this recipe comes down to rinsing under water, removing seeds and skins. The latter can be removed by scalding the fruit with boiling water and leaving it in this water for 10-15 minutes.

However, for most housewives, it is easier to grind pre-boiled (for 5-10 minutes) plums through a sieve or colander. At this method both bones and skins are separated from the pulp at the same time.

After that, the fruits should be put in a thick-walled saucepan and immediately add all the ingredients (chop the garlic, peel and chop the ginger root) and put it on moderate heat for half an hour or until the plums turn into a puree. After that, you should remove the spices from the composition - star anise, cloves, cinnamon stick, and then beat the sauce with a blender until smooth. Chinese sauce can also be served immediately with meat or stored for the winter.

Simple Meat Sauce:

1 kg plums;
2-3 tablespoons of sugar (preferably brown);
10 g hops-suneli;
2 cloves of garlic;
30 ml of water;
salt, pepper to taste.

The berries must be washed, the seeds removed from them, and then pureed using a blender. Salt, add spices, chopped garlic, mix everything and put on fire. It is necessary to boil until the mass becomes homogeneous and its shade becomes brownish. This dish is not intended for long-term storage, you need to eat it no later than 3-5 days.

The unusual taste of plum sauce is harmoniously combined with any meat. It is recommended to spice up the sauce by adding pepper. However, you can do without it or adjust its content at your discretion. One of the most simple recipes involves the use of the following products:

1.5 kg plums;
2-3 cloves of garlic;
2 tablespoons of sugar;
salt to taste (usually 1 teaspoon)
1 teaspoon of "hops-suneli" and coriander;
1 chili pepper;
70 ml of water.

Sort through the berries, removing damaged and rotten ones. Even a small amount of rot can spoil the taste of the whole sauce. Then they are washed under water, bones are removed from them. It is more convenient to cut the fruit in halves.

The berries prepared in this way are put into a container with a thick bottom and walls, filled with water and brought to a boil over moderate heat. After the appearance of bubbles on the surface of the mixture, leave the minimum fire, cover it with a lid and simmer for another half an hour, stirring occasionally.

While the plums are being prepared, it is necessary to wash and peel, and then finely chop the pepper, squeeze the garlic. Ready plums must be pureed by mashing through a colander or punching with an immersion blender.

The resulting puree should be boiled again for half an hour, stirring regularly. Later specified time the rest of the ingredients are added to the mixture. The resulting composition is boiled for another 20 minutes without a lid over low heat, then re-purified and stewed for another 10 minutes.

This sauce can be served immediately (cooled slightly) or preserved for the winter. It pairs well with both fatty pork and diet chicken, turkey. You can add greens to it (bunches of parsley, cilantro) or walnuts. For piquant sourness, it is permissible to enter lemon juice(1-2 tablespoons) 2-3 minutes before done.

Combination with other vegetables and fruits

For those who are fond of cooking, plum sauce is an opportunity to come up with many new dishes, because you can add a wide variety of fruits and vegetables to it, changing the shade ready meal. A combination of plums and tomato is common, then the sauce turns out to be more liquid, and if you add garlic and pepper, then it will taste like adjika.

The sauce with apples turns out to be denser, sweet and sour. In this case, it is better to use later, sour varieties of apples.

If you add a lot of greens to the sauce (first of all, parsley and cilantro) and season it all with spices (hops-suneli, a mixture of peppers), you will get a dish with pronounced oriental notes. This sauce is indispensable for barbecue, dishes on the fire.

To make oriental sauce more refined will allow the use of soy sauce, cinnamon, star anise, ginger.

You can add sourness to the sauce, which so harmoniously sets off the taste of fried pork or beef, by supplementing it with cherries or cranberries.

Suitable dishes

The sauce can be served both as an independent snack, and with meat dishes, side dishes. It is recommended to put it on slices of bread or loaves, supplementing with a sprig of greens, sesame seeds.

All Georgian meat dishes harmonize well with this sauce - kebabs, chakhokhbili, chakapuli, as well as snacks like shawarma. Cooked on fire or grill vegetable side dishes also take on a more interesting flavor when plum sauce is added. However, even with everyday food such as boiled potatoes, rice, pasta, slightly spicy plum sauce combine very harmoniously.

It is not recommended to combine such sauces with dishes that have their own delicate and varied taste. In this regard, the supply of multifaceted tkemali to red fish is quite controversial. The latter more "asks" for more tender and less colorful creamy sauces. On the other hand, pollock is quite simple and insipid in taste, plum sauce will “enliven” telapia. Plum and vegetable sauce like tkemali can be added to soups instead of or in half with tomato paste, and also use meatballs for stewing. Pairs well with dolma.

Prepare the following ingredients for this recipe:

0.5 kg of beef pulp;
1 head of red or purple onion;
150 ml soy sauce;
10 mg honey;
2.5-3 tablespoons of plum sauce prepared according to one of the above recipes;
salt and black pepper to taste;
oil for greasing the pan.

Rinse the beef, remove the films and cut into 1 cm thick plates. You can use steaks or pieces of meat. The resulting pieces should be placed in a suitable baking dish and pour the marinade. The latter is prepared by mixing plum and soy sauce, honey and salt and pepper.

Marinate the meat for 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will turn out. You can leave the meat in the marinade overnight.

As a side dish, it is better to choose light dishes that do not have a pronounced taste - rice, stewed or grilled vegetables, boiled potatoes.

Spicy chicken with plums

Spicy plum sauce goes well with chicken meat, making the dryish chicken juicy and fragrant in itself. Whole fruits, which are also present in the dish, will emphasize the amazing taste of whole baked chicken with spices. The list of ingredients for cooking looks like this:

1 medium-sized chicken (although according to this recipe, you can cook its individual parts - breast, drumsticks);
4-5 tablespoons plum sauce;
400 g fresh plums;
2-4 cloves of garlic;
1.5 teaspoons ground coriander;
salt and black pepper to taste.

The carcass should be washed and blotted with a paper towel. Then grate with a mixture of salt and coriander, put garlic inside, previously peeled and pressed through a press.

Grate the bird inside and out with the sauce and leave it to marinate in this form for a couple of hours.

Now you can start preparing the plums. They must be washed, the bones removed, cut into 2 halves.

The chicken should be transferred to a baking sheet or in a special form, place the plums here, cover with foil and bake for 50-60 minutes at a temperature of 200 degrees. 10-15 minutes before cooking, it is recommended to remove the foil so that the chicken acquires an appetizing crust and browns.

Serve chicken on a platter, sprinkled with herbs and laying baked plums on the sides. It would be nice to put a separate plum sauce on the table.

In the next video you will find a recipe for a delicious tkemali sauce.

Culinary experts from many countries various parts The world has long paid attention to these juicy and tender fruits. And sauces for meat are present in several national cuisines. This is the name, for example, of one of the most common Chinese seasonings, quite often used for cooking national dishes. BUT Georgian recipe plum sauce for meat - tkemali - is probably distributed throughout the entire post-Soviet territory. Thus, use juicy fruits almost everywhere where they grow, adding their national flavor to the dish. But the basis remains the same: various seasonings, spices, sometimes other vegetables and fruits. Each recipe for plum sauce for meat has its own original and unique taste proven for centuries. Let's start with the notorious tkemali - the legendary dish

Plum Recipe from sunny Georgia

An amazing taste is given to it by a special variety of plums, common in Georgia. Already in the middle of spring, the first fruits of the splayed plum (cherry plum) appear here. These not quite ripe fruits are used for making tkemali. It is served to many, mainly meat dishes. It is prepared during the whole summer time, and according to the existing tradition, friends, neighbors, relatives are invited to feasts: Georgia is a very hospitable country. In different parts of the country, the recipe for plum sauce for meat may vary, but the Georgian flavor always remains.

What do you need to cook tkemali

Cooking

Tkemali - plum sauce for meat. The recipe for its preparation is not so complicated. The main thing (if you have everything necessary ingredients) - follow the sequence of actions, temperature conditions and cooking time.

Sour plums (let's take a whole bucket - 10 kg, so that it is enough for conservation, otherwise the sauce turns out so tasty that it is eaten very quickly) must be thoroughly washed and sorted out. Then we cook it in a large container for 40 minutes, filling it with water so that it covers the product.
Then we wipe the plum through a large sieve, at the same time pulling out the seeds and removing the peel. It turns out a slurry of the consistency of green mashed potatoes. We continue to boil the puree over low heat.
When a sour cream consistency is reached, we introduce seasonings in quite in large numbers, previously crushed and chopped, garlic crushed or finely chopped, red hot pepper. Here you already vary the quantity yourself: you like it spicier - more pepper and garlic, if not, then we prefer herbs and spices (based on approximately a bunch of herbs and a head of garlic for each kilogram of the main product - plums). Be sure to add a small teaspoon of pennyroyal. It will add extra flavor to the dish.
We carefully knead everything in a bowl and turn it off almost immediately, since many spices do not like long-term heat treatment. Ours is ready. Let it brew a little and you can serve it to the table.
If you intend to prepare it for the future, then you can use half-liter glass jars. Decompose the sauce and sterilize directly in jars for a while. Then roll up.

A few secrets from experienced chefs

meat sauce. Recipe with photo

Among the Chinese, this seasoning is also quite in demand and is often used with some dishes. Chinese plum sauce for meat (recipe with photo - below) is prepared no less simply than Georgian. It's all about the ingredients, which differ quite significantly. Another fundamental difference is the use of vinegar. It tastes sweet and sour, spicy and spicy.

Ingredients

Cooking

Usually stewed plum sauce for meat (Chinese recipe) is prepared from plums that have been pitted and peeled. Scalding the fruit with boiling water will help to cope with this.

The most affordable of sauces is ketchup, which can be purchased at any store at a very economical price. For this reason tomato sauce are used in almost every family, without even thinking that there are many seasonings that harmonize with meat dishes no worse, and sometimes even better than ketchup. Plum sauce for meat is just as good as tomato sauce, and many gourmets prefer to eat meat dishes with it. True, most often you have to cook such a sauce yourself. It is inexpensive during the plum harvest season, and if you are a connoisseur of plum sauce, you can prepare it for future use in any quantity: cooked according to the rules, it is well worth it and goes well with any dishes, especially meat.

Cooking features

Great culinary experience for cooking delicious sauce from plums for serving with meat or for the winter, it is not required from the hostess. However, some features of the preparation of plum sauce will not hurt her to know.

For the sauce in more Ripe but not overripe plums are suitable. Do not pick unripe fruits or use overripe ones - in both cases, the taste of the sauce will not be good enough. And if you can find recipes that still make a good green plum sauce, carrion certainly can not be used.
The most time-consuming work in the process of preparing plum sauce is the peeling of the fruit from the stones. To do this, the plum, already washed and dried, is cut in a circle, disconnected into 2 halves, then the stone is removed. If the sauce is prepared in a small amount, then the plums will take a little and any housewife will be able to clean them quickly, but to prepare plum sauce for the winter in a significant amount, time, patience and skill will be required.
In order for the plum sauce to acquire a uniform consistency, you will need to use kitchen appliances: the finished sauce is crushed with a blender, boiled again and only then cooled to serve, or hot poured into sterilized jars to prepare the product for the winter.
Sauce can be stored for a long time only if it has been exposed to heat treatment required duration, was poured into sterilized jars, which are hermetically sealed. Storage conditions are usually indicated in the recipe. As a rule, the sauce, which has not been sufficiently prepared with sugar, salt and vinegar, is stored in the refrigerator, but if the composition includes the proper amount of the above natural preservatives, plum sauce can be stored at room temperature.

Tkemali sauce is usually served cold with meat. However, if you wish, you can add it to dishes during their preparation.

Classic plum sauce recipe

Composition (per 1 liter):

plums - 1 kg (the weight of fruits already pitted is indicated);
garlic - 1.5–2 heads;
spicy capsicum- 1 PC.;
dried basil - 5 g;
ground cardamom - 5 g;
coriander - 10 g;
sweet mustard (ground into powder) - 5 g;
a mixture of ground peppers - 5 g;
cloves - 2 pcs.;
dried ginger (optional) - a pinch;
sugar - 160-180 g (depending on how sweet the plums are);
fresh cilantro - 50 g;
salt - 10 g.

Cooking method:

Wash with soda, sterilize glass jars or bottles with a total capacity of 1 liter. If using bottles, prepare the funnel by washing it thoroughly and boiling it for 5 minutes, in extreme cases, pour boiling water over the funnel before use. Boil metal lids together with a funnel or separately, allowing you to close jars and bottles tightly.
Sort, rinse the plums. Dip them for 15 minutes in boiling water, remove with a slotted spoon. Peel off the skin: after the manipulation, it can be easily removed. Of course, you can leave the skin of the plums, but in this case the sauce will not have such a delicate and smooth texture, which is characteristic of the classic plum sauce.
Cut the fruit in half and remove the seeds from them.
Grind plum pulp with a blender.
Place the plum puree in an enamel bowl or large bowl, place on the stove and cook, stirring, for 10 minutes. It is necessary to cook on low heat, otherwise the mashed potatoes may start to burn.
Peel the garlic. Remove the seeds from the pepper. Wear gloves as these products can burn your skin, especially if handled in large quantities.
Chop with special device garlic. Pepper or cut very finely with a knife, or chop with a blender.
Add salt and sugar. Continuing to cook the sauce for another 10 minutes, achieve their complete dissolution.
Add cilantro finely chopped with a knife, pepper, garlic passed through a special press, dry spices into the sauce. Stir and cook for another 5 minutes.
Pour the sauce into prepared containers, tightly close with boiled lids.
Turn the jars upside down (bottles do not need to be turned over). Wrap with a blanket and leave to cool completely. Store in a cool place.

If you are preparing the sauce in small quantities and plan to eat it within a week, the cooking time can be reduced by 2-3 times. In this case, the sauce will be just as tasty and at the same time more useful.

Easy Plum Sauce Recipe for Meat

plum - 1 kg;
brown sugar - 25 g (or 20 g of regular beetroot);
hops-suneli - 10 g;
garlic - 2 cloves;
water - 20 ml;
salt - to taste.

Cooking method:

Wash the plums well, dry paper napkins. Cut in a circle, break, remove the bones. Puree the pulp with a blender.
Mix plum puree with sugar and garlic passed through a press, add seasoning, salt, a little water.
Place over low heat and simmer, stirring, until the sauce turns brown.

The sauce prepared according to this recipe is not intended for long storage. You can refrigerate it and serve it with meat for up to a week. If you do not have time to eat the sauce within the specified time, it is better to throw it away, otherwise it will still become too sour and tasteless.

Plum sauce with apples for the winter

Composition (per 5 l):

plums (peeled) - 1.5 kg;
tomatoes - 3 kg;
onions - 0.3 kg;
apples - 1 kg;
sugar - 0.2 kg;
table vinegar (9 percent) - 50 ml;
salt - 20 g;
ground black pepper - 5 g;
ground cinnamon - 2-3 g;
red ground pepper - 2 g.

Cooking method:

Wash plums, dry. Remove the bones from them. Grind the pulp with a blender.
Wash the apples, peel them and cut out the core. cut into large pieces. Puree.
Pour boiling water over the tomatoes, peel, cut into small cubes, put in a saucepan with a thick bottom.
Mix plum and applesauce mixed with sugar. Transfer to a bowl with tomatoes.
Peel the onion, chop with a blender, put to the rest of the ingredients.
Put the pot on a slow fire. Boil fruits and vegetables for 2 hours, stirring often.
10 minutes before readiness, add salt, spices, vinegar, mix.
Arrange the sauce in small sterilized jars, roll them up or seal them tightly with screw caps.
Turn over, wrap with a blanket.

After cooling, the sauce can be stored in the pantry, as it is excellent even at room temperature.

Plum sauce, prepared according to any of the above recipes, will be an excellent addition to meat. It goes especially well with lamb, pork, poultry meat.

There is no vinegar in the recipes, it is not needed here, since the plum contains a lot of natural acid. Therefore, we recommend sterilizing jars and lids.

But for recipes take plums are better sweet and sour, then the sauce will stand well, and the taste will noticeably improve. All submitted recipes are stored in our apartment.

Let's move on to the recipes themselves. Each recipe is described step by step, but without photos. Under each recipe there is a link to a more colorfully described recipe with step by step photos, or a video of the recipe attached.

The content of the article:
1. How to prepare plums for sauce

How to prepare plums for sauce

1 way is to wash the plums, pour into a saucepan, add a little water to the bottom and boil for 5 - 10 minutes to make the plums soft. Then wipe the plums through a colander, so the skin and seeds will be in a colander.

2 way consists in blanching plums. Plums need to pour boiling water, then remove the skin from them and remove the seeds. Grind the pulp using a blender.

3 way remove the stones from the plums, twist with the peel into a meat grinder or chop with a blender, boil the plums until soft and rub through a colander.

4 way Suitable for those who have small volumes and large plums. Wash the plums, remove the pits and grate the halves of the plums on a grater so that the peel remains in the hands.

Delicious plum sauce for meat for the winter

Ingredients:

Cherry plum (plum) - 2 kg.
Black currant - 1 kg.
Sugar - 350 gr.
Vegetable oil - 100 ml.
Salt - 2 teaspoons
Black ground pepper - 1 teaspoon
Coriander - 2 teaspoons
Provence herbs - 3 teaspoons
Garlic - 2 heads (we have 70 gr.)

meat sauce recipe

Wash the berries. Pour blackcurrant into a saucepan, pour 100 ml of water and put on fire. Fill the plum with water to cover the fruits, and also send it to the fire.
After boiling the currant, we simmer it for several minutes, until softened.
Pour into a sieve and grind with a whisk.
Pour the grated currants into a saucepan with a thick bottom.
We also bring the plum to a boil and simmer until the fruit softens.
We grind the plum as well as the currant, with a whisk.
Pour the grated plum to the blackcurrant and send to the fire.
Now add all the spices and vegetable oil.
Let it boil for 20-30 minutes.
After that, add sugar and garlic, passed through a press.
We simmer another 20 - 30 minutes.
Pour into sterile jars and roll up.

Three 0.5 liter jars were obtained from this amount of ingredients, and there was more left for testing.

Berry sauce for blackcurrant meat and plums video

Ingredients:

2 kg. red cherry plum
100 ml. vegetable oil
6 art. teaspoons sugar (more can be added to taste)
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons ground coriander
2 teaspoons Provence herbs
1 head of garlic (6-8 cloves)
Hot pepper optional.

Cooking:

Cherry plum should be sorted out, spoiled fruits, twigs and leaves should be removed. Wash under running water.
Move the fruits to the pan, fill with water so that all the cherry plum is covered with water.
We put on fire. And attention, cook for 10 minutes, from the moment the water boils. It doesn’t take longer, otherwise everything will turn into a mess.
We set aside from the fire, take out the fruits with a slotted spoon and grind through a sieve (colander) using a whisk.
Puree should be poured into a saucepan with a thick bottom. Pour in salt and spices.
Mix and cook for 30 minutes.
Then add the fresh garlic passed through the press and cook for about 1 hour.
Pour the hot sauce into sterile jars and close with sterile lids. No need to wrap. Let the jars cool and put them in the basement or any other cool place.

From two kilograms of cherry plum, I got 1.5 liters of sauce.

Recipe with step by step photos and detailed description can be read

Red cherry plum tkemali recipe video

Ingredients:

Yellow cherry plum - 5 kg.
Sugar - 700 gr.
Salt - 1 tbsp. a spoon
Black ground pepper - 2 teaspoons
Ground coriander - 2 tbsp. spoons
Provence herbs - 2 tbsp. spoons with a slide (10 gr.)
Mint - 2 tbsp. spoons
Garlic - 3 heads (100 gr.)

How to make yellow cherry plum tkemali sauce

Put the clean fruits in a saucepan, fill with water so that the last plum is half in the water. Boil for 5-10 minutes until the berries soften.
We grind the plums through a colander, after draining the water.
We put on fire and evaporate the moisture for an hour (just look at the consistency).
Then add sugar, salt, spices and garlic passed through a garlic press.
Let it simmer for another half hour. Just don't forget to stir.
When the sauce is well boiled with spices, then pour it into sterile jars and roll it up.

From this amount of ingredients, we got four 0.5 liter cans and there are still about 250 grams left to sample.

How to make yellow cherry plum tkemali sauce video recipe

Recipe with step by step photos and detailed description can be read

Adjika from plums for the winter

Ingredients:

Plums - 2 kg.
Garlic - 100 gr.
Sugar - 200 gr.
Red hot peppers- 1-2 pcs.
Tomatoes - 2 pcs. (You can replace 2 tablespoons of tomato paste)
Salt - 1 tbsp. a spoon

How to cook adjika from plums and tomatoes:

First, prepare all the ingredients, wash. Separate the plums from the pits, peel the garlic, cut out the middle of the tomato, tear off the stalk from the hot pepper.
We twist into a meat grinder with a fine mesh. Drain it all into a heavy-bottomed saucepan or cauldron.
Add salt and sugar, and send to the fire, boil for 20 minutes.
We pour our adjika into sterile jars and roll it up.

I have never eaten a tastier adjika. From this amount of ingredients, four 0.5 liter jars are obtained.

Adjika from plums video

Recipe with step by step photos and detailed description can be read

Plum sauce for meat

Sauce Ingredients:

1 kg. drain
50 ml. vegetable oil
3-4 garlic cloves
6 art. spoons of sugar
1 teaspoon salt
1 teaspoon ground coriander
0.5 teaspoon ground black pepper
1 teaspoon spices (basil, cilantro, marjoram, dry dill, parsley, mint)
1/2 hot pepper

Recipe:

Grind the plums into a puree. Choose the method convenient for you.
Add spices to plum puree.
We also add vegetable oil.
Boil the sauce in a heavy bottomed saucepan for about an hour.
Pour into sterile jars and roll up.

From this amount of ingredients, one 0.5 liter jar is obtained.

1. The evaporation time of moisture can be reduced if the pulp is discarded through gauze folded several times.

2. Moisture is better to evaporate before you add sugar. So the sauce won't stick.

3. The number of ingredients can be reduced, both to your liking, and by proportionally reducing them. From spices, you can use: dry mint, Provence herbs, suneli hops, cinnamon, coriander, any ground pepper, basil, cilantro, marjoram, dry dill, parsley, etc.

4. The spiciness of the sauce can be adjusted by adding garlic or hot peppers. For 5 kg. cherry plum 100 gr. garlic is a little spicy sauce. If you want more delicate taste then add a little less garlic.

The birthplace of plum sauce is the Caucasus. Such a gas station is excellent palatability can be obtained from all varieties of plums. But the most famous and popular is the sauce " Tkemali”, it is made from ripe sour plums of a certain variety.

The sauce is sour or sweet - it depends on the varieties of plums, the color can also be of different shades. From red fruits it turns red, from yellow - yellow, and from blue, naturally - blue. Plum sauce for meat for the winter can be prepared from any kind drain. You can even take cherry plum or turn.

Sauces add some flavor to any dish. piquancy and add flavors to it. different types. In addition, they help the stomach to more easily absorb food from heavy meat products.

Very often the sauce is the main aromatic and flavoring component of the dish. Plum dressing, prepared according to any recipe, added in moderation to a meat dish, will delight with its versatility.

Preparation of plum sauce for meat for the winter

This dressing is liked by all lovers of fruit sweet and sour sauces . The main ingredient in it is plum. Plum puree is good to combine with herbs, spices and garlic, add salt, granulated sugar and put on the stove to boil until jelly.

Greens(cilantro, parsley and mint) in a plum dressing is best put just before serving the meat dish on the table. Thus, it turns out more aromatic and tastier.

Plum sauce recipe for meat

plum - about 1 kg;
vegetable oil - 50-60 ml;
garlic - 4 cloves;
granulated sugar - 6 tbsp. spoons;
salt - 1 teaspoon;
ground coriander - 1 teaspoon;
ground black pepper - 0.5 tsp;
dried spices (cilantro, basil, marjoram, dill, parsley, mint) - 1 teaspoon;
hot pepper - 0.5 pod.

First of all, you need to cook from plums puree, after washing the plum, remove the bones and tails from it. You can cook it in several ways:

Squeeze the garlic through the garlic, cut the hot pepper, remove the seeds and finely chop. Add everything to the plum puree, as well as all the dried spices, vegetable oil, salt and granulated sugar.

Put the resulting mass on fire, after it boils, reduce the fire and simmer over low heat for 1 hour. During the cooking process, the sauce must be stirred with a wooden spoon so that it does not burn. After cooking, the sauce becomes homogeneous and thick.

During the preparation of this recipe, be sure to try the resulting mass and, if necessary, add salt, granulated sugar or spices to taste.

Ready plum sauce for the winter is poured into sterilized jars and covered with sterile lids. From these ingredients, 500 ml of plum sauce is obtained. The sauce according to this recipe is thick, and when solidified, it becomes even thicker.

If you cook such a seasoning for meat according to this recipe for the winter, then you should increase the number of ingredients. It all depends on how much you want to cook for the winter.

This plum sauce for meat is served cold, it can also be served with fish, poultry, potatoes. This seasoning goes well with lamb, pork and beef skewers.

Recipe for plum sauce with garlic and tomato

According to this recipe, you can make plum sauce for the winter, or you can cook a small amount that is consumed for some time.

You can’t immediately guess from the taste that plums are present in the seasoning, since the dressing turns out to have a sour-sweet taste, which is very suitable for meat dishes. This seasoning is especially good in winter, when the body requires something tasty and vitamin supplements. It is not at all difficult to make such a dressing according to the proposed recipe, since all the ingredients can be bought on the market or grown on your own. garden plot(if available).

Recipe Ingredients:

2 kg plums;
150 gr. garlic;
2–3 pcs. hot pepper;
200 gr. Sahara;
2 tbsp. l. salt;
3 art. l. tomato paste.

Prepare all foods required by the recipe. Rinse the berries, remove all the seeds. Peel the garlic and pass through the garlic (can be finely chopped), remove all the seeds from the bitter pepper and turn through a meat grinder. Add salt, sugar and tomato paste to the resulting mass.

Put the prepared mixture on the fire and bring to a boil and cook the sauce after boiling for 20 minutes, stirring so as not to burn. Put the finished seasoning into prepared sterilized jars and roll up, put upside down and wrap.

There are quite a few recipes for preparing plum seasoning for meat. And no matter what recipe you cook, you should remember that the dressing should be laid out in small jars, since a large jar is not immediately used.

This seasoning is very good to use for baking or stewing fish, poultry, pork, beef.

Dishes with plum sauce