Real tkemali sauce is made from plums, or rather from yellow cherry plums. How to cook classic cherry plum tkemali read and see further.
Recipe Classic cherry plum tkemali sauce with photo step by step
Sweet and sour plum sauce is great with meat, fish and even vegetables. Classic tkemali should be liquid, consisting of a minimum amount of ingredients.
Such a sauce is stored in bottles, and vegetable oil is added on top of the sauce, and only then the neck of the bottle is corked.
For our tkemali, you need cherry plum, but it is yellow. And always fresh and with bones.
Let's start cooking.
Recipe Classic cherry plum tkemali sauce
Ingredients:
- 1 kg yellow cherry plum
- 1 head of garlic
- 1 red hot pepper
- 1 tsp coriander peas
- 1 tsp Imeretian saffron
- 2 tsp salt with a small slide
- 3 tsp heaping sugar
- dill, cilantro, basil
Cooking method:
1. Sort and wash cherry plum.
2. Put the cherry plum in a saucepan, pour in water so that it is covered by 0.5 cm.
3. Put the pot with cherry plum on medium heat and cook for about 20 minutes until the cherry plum is soft.
4. Rub the cherry plum through a metal sieve. Bones can now be thrown away.
5. Prepare the garlic with cloves, wash the greens and clean the bitter pepper from the seeds.
6. Grind the prepared ingredients with a blender or with a meat grinder.
7. Add salt and sugar to the garlic-green mixture.
8. Crush the saffron and coriander in a mortar.
9. Put the garlic mixture into a saucepan with cherry plum puree and season with spices.
10. Place the saucepan over low heat and bring the sauce to a boil.
11. Cook tkemali sauce for 10-20 minutes until thickened.
12. Arrange the finished sauce in sterilized jars or bottles. Close with boiled lids.
Sometimes in the composition of tkemali you can find chopped walnut kernels, for this amount of ingredients you will need about 100-150 grams.
Enjoy your meal!
See the video recipe for more details.
video recipe "Yellow Plum Tkemali Sauce"
Cook with pleasure and be healthy!
Always your Alena Tereshina.
Tkemali is a spicy Georgian plum sauce that is served with meat, fish, vegetables and even side dishes. It perfectly enhances any dish with its taste.
Tkemali is prepared from any sour plum, as well as blue, red or yellow cherry plum. There is a wide variety of recipes for making tkemali sauce at home for the winter, because every housewife has her own secret.
Read also:
But there are also classic recipes, which we will consider in more detail.
Cherry plum tkemali: Georgian recipe
The most delicious tkemali is made from blue cherry plum, which grows in almost every private house in Georgia. To prepare it, you will need the following ingredients:
Blue cherry plum - 3 kg;
Garlic - 12 cloves;
Hot chili pepper - 2 pods;
Sugar - 200 grams (the amount of sugar may vary, depending on the acid of the cherry plum);
Salt - to taste;
Greens - 300 grams (parsley, dill, mint, cilantro, basil, tarragon);
Utskho-suneli - 1 dessert spoon;
Ground coriander - 1 dessert spoon;
Peppercorns - 10 pcs.;
Dill umbrellas - 4-5 pcs.;
Bay leaf - 3-4 pcs.
We put the washed cherry plum (with seeds) in thick-bottomed pan, add sweet peas, dill and bay leaf, pour 0.5 cups of water, bring to a boil under a closed lid. After boiling, simmer over low heat for 20 minutes, stirring constantly.
Grind the cooked cherry plum through a sieve to get rid of the peel and seeds. Bring the resulting puree to a boil and add spices to it: coriander, hops-suneli, ucho-suneli, sugar and salt. Simmer over low heat for another 10-15 minutes.
While the cherry plum is cooking, prepare the greens. Rinse thoroughly under running water and we discuss. From the dried greens, cut off the tender tops and all the leaves. By using meat grinder or blender chop greens, red chili pepper, previously peeled from seeds, and garlic. The resulting mixture is sent to the puree and bring to a boil. After boiling, cook for about 10 minutes. Pour the finished sauce into pre-sterilized jars and roll them up with lids.
Yellow cherry plum tkemali: a recipe for the winter
Yellow cherry plum tkemali sauce will perfectly complement the taste of lamb or beef. In addition, he has bright sunshine, thanks to which it attracts attention not only with its taste, but also with its appearance.
For cooking, take the following ingredients:
Cherry plum yellow - 2 kg;
Garlic - 10 cloves;
Sugar - 100 grams (if cherry plum is very sour, you can take more sugar);
Salt - to taste;
Chili pepper - 1 pod;
Ground coriander - 0.5 tbsp. l.
Greens - 200 grams (parsley, cilantro, dill);
We clean the washed cherry plum from stones and chop with meat grinder or blender a. The resulting puree is sent to an enameled or thick-bottomed pan, add sugar and salt, bring to a boil. After boiling, boil over low heat for 7-10 minutes, stirring constantly so as not to burn.
While the puree is cooking greenery. It must be washed and dried. Next, we cut off the leaves and tops, add the peeled garlic and chili peppers, and pass everything together through a meat grinder or interrupt with a blender.
The resulting spicy mixture is sent to plum puree, add ground coriander and boil for another 5-7 minutes. If there is not enough sugar, this can be corrected at this stage.
We lay out the finished sauce in sterilized jars and roll up with metal lids. It is perfect for, for example,
How to cook red cherry plum tkemali
Another easy-to-prepare, but no less popular recipe for preparing tkemali for the winter is cooked from red cherry plum. To prepare it, you will need the following ingredients:
Cherry plum red - 3 kg;
Fresh cilantro - 200 grams;
Salt;
Sugar - 150 grams (the amount of sugar is adjustable depending on the acidity of the fruit);
Suneli hops - 1 dessert spoon;
Dried mint - 1 dessert spoon:
Garlic - 12 cloves;
Chili pepper - 1 pod.
Thoroughly wash the cherry plum and free it from the seeds, which we place in a gauze bag. We put the cherry plum and a bag of seeds in an aluminum pan and fill it with water so that it slightly covers the fruit. Bringing to a boil and simmer over low heat., under a closed lid for 25 minutes (until the skin on the cherry plum begins to peel off). After that, we throw away the bag with the seeds, and drain the juice that stands out from the fruit.
Grind cherry plum together with the skin using a meat grinder or blender. In the resulting puree, add all the other ingredients: mint, chopped cilantro, finely chopped hot peppers(pitted) and garlic, suneli hops, sugar, salt. Boil the sauce for another 10 minutes.
ready sauce Pour the tkemali into pre-prepared jars and roll up the lids.
Tkemali with bell pepper
Cherry plum sauce recipes for the winter also include various additives, such as: apples, tomatoes, lemon juice and others. From this, his taste only wins. So, for example, the addition of bell pepper gives it a pleasant sweetish taste.
Tkemali (ტყემლის საწებელა) - Georgian sour plum sauce with herbs, spices and garlic - very tasty and very healthy, especially good for meat and fish. His taste is simply delicious, like Georgia itself. Fortunately, I happened to be in Tbilisi, where I was fascinated not only by the beauties of the Caucasus mountains andunique original architecture, but also by nice people, kinder and more hospitable than whom I have never met in my life: Georgian churches,polyphonic singing, Georgian market and Georgian cuisine, barbecue, wine and, of course, Tkemali sauce, without which it is simply impossible to survive the Georgian feast.
The best Tkemali is cooked from small blue cherry plum, which grows everywhere in the Caucasus, literally near every private house.
Cherry plums are terribly sour, but that's just what you need for the right sauce. Cherry plum contains just huge amount of vitamin C and no less pectin , which nutritionists idolize for the ability to cleanse the body of toxins, heavy metals and radionuclides.
In addition to cherry plum, which can be replace with any other sour plum variety, in Tkemali add garlic and hot peppers- it is necessary. As for herbs and spices, there is a large palette here, ranging from the popular cilantro to the Georgian herb ombalo (marsh mint). Similarly with spices - how many housewives in Georgia, so many recipes. Do not refuse to cook Tkemali due to the lack of one or another spice. If you have cherry plum, garlic and pepper, then you can get by with the popular Georgian spice hops-suneli and available herbs: parsley, dill, cilantro.
AT red sauce Tkemali(it can also be green) it is advisable to put (aka reagan, aka blue basil). This is an incredibly aromatic and healthy herb. Unlike green basil, it is very popular in Russia, especially in the south..
It is convenient to pour the finished sauce into glass ketchup bottles or small jars with screw caps. They need to be well washed and sterilized. The easiest way to sterilize is to pour boiling water into a jar, pour it out after 5 minutes, shake off the drops well and let it dry. Boil the lids in water for 5 minutes and spread on a clean towel.
Yes, I got a great introduction, like a real Georgian toast! However, let's get started.
You will need:
- garlic 2 heads
- red hot pepper 1-2 pieces
- salt 2-2.5 tsp
- suneli hops 2 tsp
- ucho-suneli 2 tsp
- ground coriander 2 tsp
- allspice-peas 5-7 pcs
- dill (umbrellas) 3-4 pcs
- bay leaf 3 pcs
Step by step photo recipe:
Prepare. It must be washed well and allowed to dry. From reyhan, mint and tarragon (aka tarragon), you need to cut off all the leaves and tender tops, hard stems are not needed. Clean and wash garlic. If you do not like very spicy, then clean the red hot pepper from the seeds.
Wash the cherry plum and put it in a saucepan with a thick bottom.
Add bay leaf, allspice, dill umbrellas and a little water (0.5-1 cup).
Close the pot with a lid and bring the contents to a boil. Stir occasionally so that the cherry plum does not burn. When the cherry plum starts up the juice and boils, boil it over low heat covered for 10-15 minutes. This is what a steamed cherry plum looks like.
Remove the pot from the heat and strain the cherry plum through a colander to separate the pits and skin. This procedure is rather tedious. Be patient and rub. As they say, if you like to ride, love to carry sleds.
From 2.5 kg cherry plum usually turns out 2 liters Here is such a bright puree.
Bring puree to a boil, add sugar, salt and dry spices(hops-suneli, ucho-suneli, ground coriander).
Let it simmer on low heat to reduce the puree a bit. It will take 5-10 minutes, and in the meantime you chop the greens, garlic and pepper using a meat grinder and add the mass to the puree, stirring, bring to a boil. Taste and add salt and sugar if needed.
After boiling, boil the sauce for another 5 minutes, pour into clean jars and tighten the lids tightly.
In this form, jars with Tkemali can be stored at room temperature.
An open jar should be stored in the refrigerator, but believe me, it will not stay there for a long time.
Tkemali sauce is a lot of acid with a slight hint of sweetness, a bouquet of aromas and flavors from spices and fresh herbs. It promotes digestion and accompanies any Georgian table, which is famous for its generosity and abundance. As always, I wish you a pleasant appetite, although with such a sauce, the appetite appears without good wishes!
Sauce Tkemali. Short recipe.
You will need:
- cherry plum (or any sour plum) 2.5 kg
- garlic 2 heads
- red hot pepper 1-2 pieces
- sugar 1-1.5 cups (depending on cherry plum acid)
- salt 2-2.5 tsp
- greens 150-200 gr (reihan, cilantro, dill, parsley, mint, tarragon)
- suneli hops 2 tsp
- ucho-suneli 2 tsp
- ground coriander 2 tsp
- allspice-peas 5-7 pcs
- dill (umbrellas) 3-4 pcs
- bay leaf 3 pcs
Wash cherry plum, put in a saucepan with a thick bottom, add dill umbrellas, bay leaf, allspice-peas and a little water (0.5-1 cup). Bring the contents of the pot to a boil, cover and simmer over low heat for 10-15 minutes. Stir so that the cherry plum does not burn. Rub the steamed cherry plum through a colander to remove the seeds and peel. Bring the resulting puree to a boil, add salt, sugar and dry spices (hops-suneli, ucho-suneli, ground coriander), cook for 5-10 minutes. Add chopped herbs, garlic and hot peppers with a meat grinder. Boil 5 minutes. Pour the boiling puree into clean jars and tightly close the lids.
In contact with
At first glance, it seems that fruit juice does not go well with meat, but it is enough to remember that it is the Georgians who cook amazingly delicious meat dishes, and doubts will disappear. Tkemali goes well with lamb, however, it also goes well with veal or beef, and even the taste of pork is interestingly set off by plum notes.
To begin with, we will discuss what ingredients will be needed and how, if necessary, they can be replaced. If it is not possible to find cherry plum, you can use other varieties of sour round plums. Garlic, dill, and coriander seeds are no problem and easy to find, but herbs like cilantro and ombalo can be a problem. Ombalo can be replaced with mint or lemon balm - these herbs are related, if you can’t find fresh cilantro, you will have to limit yourself to coriander. Utskho-suneli seasoning (a mixture of herbs) is also used to prepare the sauce, but a similar mixture - suneli hops is sold everywhere today.
How to cook tkemali from red cherry plum?
- plum plum - 1.2 kg;
- water - 1 glass;
- dill, ombalo, cilantro - 10-12 branches each;
- garlic - 5-6 cloves;
- hot chili pepper - 1 pod;
- salt - 1/3 tbsp. spoons;
- sugar - to taste;
- coriander seeds - 2 teaspoons;
- ucho-suneli - 1 teaspoon.
Rinse the herbs, finely chop, put in a mortar together with salt, sugar, coriander, de-seeded and finely chopped pepper and garlic and grind until a homogeneous gruel is obtained. You can also use a blender, but this will not be the same recipe for the classic red cherry plum tkemali. We sort the plum and rinse thoroughly, then place it in a saucepan or saucepan, pour in water and simmer under a lid over low heat until soft. We throw the cherry plum along with the broth on a sieve and wipe it into a bowl. Waste should remain on the sieve: skin and bones - we throw them away. We combine both masses and warm up for about 7 minutes over low heat. If you want to keep the maximum of vitamins, boil the sauce in a water bath. Pour the cooled tkemali into jars and store in the refrigerator, closed with lids.
To save the sauce for the cold season and provide the body with the necessary useful substances, roll up tkemali from red cherry plum (the recipe is the same) for the winter. We do not cool the prepared sauce - pour it into sterilized jars (optimal volume - 250-330 ml), cover with lids and place in a basin or saucepan with hot water. We sterilize the sauce for 15 minutes, then close it, turn it over, cover it with a blanket and, when the tkemali has cooled, we transfer it to the basement.
Georgian red cherry plum tkemali recipe
- red cherry plum - 1.5 kg;
- water - 2.5 cups;
- hot chili pepper - 1 pc.;
- garlic - 1 head (small);
- lemon mint, peppermint - 3-4 sprigs each;
- dill, cilantro - 1 small bunch;
- thyme, basil - 2-3 branches each;
- tarragon - 3-4 branches;
- coriander - 2 tbsp. spoons without a slide;
- salt - 1 tbsp. a spoon;
- sugar - to taste.
The principle is the same: my plum, along the way, we sort it out so that crumpled or spoiled fruits do not get into the sauce, pour water and simmer for 15 minutes over low heat. We wipe the cherry plum, separating the pulp from the seeds and skin. You can fold the plum into a bag of several layers of gauze and squeeze the pulp in this way. Using a blender or chopper (you can use a meat grinder if you don't have either), turn the rest of the ingredients into a paste. We combine everything and boil, stirring, for about 10 minutes. Tkemali is ready.
← Click "Like" and follow us on Facebook
Having prepared apricot jam for the future, it's time to start experimenting with this wonderful fruit. We offer to prepare a delicious, fragrant, sweet and sour sauce with a light spicy spiciness. Having preserved it during the season, you can enjoy the result of your labors throughout the winter.
In order to emphasize the taste of any dish, it is enough to choose the right sauce. We offer several options for a completely universal addition to various dishes - creamy garlic sauce. It is the perfect accompaniment to fish or even pasta.
The best way to complement any dish is to add a flavorful sauce. We offer a recipe for a spicy, tasty and very versatile garlic sauce based on mayonnaise. It will perfectly complement the taste of any meat, fish or even vegetables.
During the period of harvesting vegetables for the winter, it is imperative to test new recipes in practice. To diversify our assortment of preservation, we offer to close a very tasty sauce - adjika, which perfectly complements meat dishes. We will tell you several ways to prepare adjika from green tomatoes.
