Recipe for tkemali from cherry plum. Culinary recipes and photo recipes Tkemali red cherry plum recipe

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

Ingredients

• yellow cherry plum – 2 kg
• sugar – 4 tbsp. l.
• salt – 1 tbsp. l.
• ground black 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)

Preparation

1. Cherry plum is a cousin of the plum: it has a similar taste and even the shape of the fruit. But it did not receive such fame as the plum because of its sour skin and very poorly separated 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 rinse the fruits, place them in a large enamel pan and add a glass of water. Place the cherry plum over medium heat and bring to a boil, stirring from time to time.

2. After boiling, cook the cherry plum for 15-20 minutes until the fruit turns into a mess. Place a sieve on another pan and rub the hot boiled cherry plum through it. The seeds and skin should remain in the sieve, and the cherry plum pulp should turn into puree.

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

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

5. Wash the dill and chop it finely on a 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 hops-suneli 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 pieces are no longer hard). Then turn off the heat and pour tkemali into hot jars. Seal them with the hot lids and turn them upside down to check that the lids are tight. In an inverted position, the jars of sauce should stand until they cool completely: then you can move them to a permanent storage location.

Yellow cherry plum tkemali goes well with a potato side dish, chicken, and even for preparing “sour” dishes - for example, stewed cabbage or bigus.

Note to the hostess

1. 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 healthier 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 or in aluminum containers.

3. A thrifty housewife will not rush to throw away what remains in the sieve after grinding the berries. By filling the “waste material” with two liters of water, you can cook a wonderful compote, quite concentrated. You'll have to strain it again, but it's a simple task. But the product will not go to waste. It will make a delicious jelly. In addition, lovers of homemade liqueurs pour vodka over the peel and seeds and, after a few months, put a pleasant drink of medium strength on the table.

4. Tkemali is a 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. Such containers are sterilized according to the instructions given in the recipe. It is safest to store the sauce on the refrigerator door if you do not have a cold cellar.

Greetings, dear friends! Summer is in full swing, and today we will prepare cherry plum tkemali for the winter. I made the recipe for cherry plum tkemali sauce for the winter myself, and it turned out to be quite simple, using a set of spices that are available in any supermarket.

I don’t pretend to be the original Georgian tkemali made from cherry plum, but looking ahead, I will say that my tkemali sauce made from cherry plum at home turned out to be excellent in taste: sweet and sour, with a bright taste of Georgian spices, garlic, and the warming warmth of hot red pepper. For barbecue or ribs on the grill, this sauce will go down with a bang!

Since we are preparing tkemali from yellow cherry plum, which itself is very sour, vinegar is not used in the recipe. If you are going to make tkemali from red cherry plum, then you may need less sugar. So, let’s prepare tkemali sauce from cherry plum at home - a step-by-step recipe with photos is at your service on the Home Restaurant website!

Ingredients:

• 1.4 kg cherry plum with pit
• 4 tbsp. Sahara
• 1 tsp salt
• 2 tsp khmeli suneli
• 1 tsp thyme
• 0.5 tsp red pepper
• 1 head of garlic

How to prepare cherry plum tkemali for the winter:

We sort out the cherry plums, wash them, tear off the tails, and weigh them.

Place the cherry plum in a pan and crush the plums with your hands, or in any other way. You can cut each plum with a knife and then crush it with your fingers, or, if the plum is very ripe, crush it with a potato masher. Place the pan with the plums on the stove, bring to a boil, and simmer for 15-20 minutes until the seeds are completely separated from the plums.

In the meantime, let’s prepare the spices so that our cherry plum tkemali sauce for the winter will be aromatic and tasty. We clean the garlic and pass it through a press.

Remove the cherry plum from the stove. It should look something like what I have in the photo: a lot of liquid, and floating bones with skins.

Pour the resulting fruit mass back into the pan, put it on the stove, bring to a boil and simmer for 20 minutes to evaporate the excess liquid.

When our future cherry plum tkemali sauce cooks a little and thickens, add salt.

And then add sugar one spoon at a time. After each spoonful of sugar, mix the sauce and taste it. You may need more or less sugar.

At the end, add all the spices and garlic.

Mix our cherry plum tkemali sauce for the winter and immediately remove from the stove.

Pour the sauce into pre-sterilized jars.

The sauce, without which no meat or fish dish is complete throughout the Caucasus, a sauce that has become famous throughout the world and is the most national sauce of Georgia is “Tkemali”, cherry plum sauce.
This recipe suggests using ripe yellow plums, although options with unripe green plums or red sour plums are possible.
We offer a recipe for "Tkemali" sauce from cherry plum for the winter; this sauce has occupied a strong and unshakable place in the gastronomic preferences of hot Caucasians for centuries, thanks to its unobtrusive bitter-spicy shade, tightly intertwined with the natural sweet and sour taste of cherry plum.

Taste Info Sauces for the winter

Ingredients for 700 ml

• Mature yellow cherry plum – 1.5 kg;
• Red hot pepper – 100-120 g;
• Garlic – 5 cloves;
• Sugar – 1 tbsp. spoon;
• Salt, pepper - to taste.
• Coriander – 2 teaspoons;
• Ground red pepper – 1 teaspoon;
• Sweet paprika – 2 teaspoons;
• Khmeli-suneli – 1 teaspoon;
• A bunch of parsley and dill.

It will take about 40 minutes to prepare 700 ml of Georgian sauce.

How to make Tkemali sauce from cherry plum at home

Place the washed cherry plum in a pan with 50 ml of water already poured into it. Boil the fruits under the lid for 3-5 minutes.
Place the boiled plum in a colander. Pour the juice (about 250 ml) into a mug; you will need it later. Allow the fruits to cool.


Select all the pits from the cherry plum.
Blend the cooled fruits with a blender.
Cut the red capsicum into pieces.


Place capsicum, chopped bunches of dill and parsley, and chopped garlic into a mixing bowl.


Grind everything with a blender.
Add the crushed bitter green mixture, sugar, black pepper, about 100 ml of juice and all additional seasonings to the homogeneous cherry plum puree. Thoroughly blend the mixture with a blender. Check the sauce for enough salt.

Boil the resulting hot sauce over low heat for 5 minutes.
In order for the finished cherry plum sauce to be stored for a long time, it must be placed while still hot in small sterilized jars and rolled up securely. Caucasians never add vinegar to this sauce; the presence of hot herbs and spices does not contribute to the fermentation process.


Following the example of the Caucasians, you can serve Tkemali sauce with any meat, fish, or savory side dishes.
Also available on our website with Provençal herbs and garlic.

Not a single dish in the Caucasus, fish or meat, can do without the famous tkemali sauce, famous throughout the world. It is prepared from cherry plum, which is a type of plum that has different colors, on which the color of tkemali depends. The aromatic and tart sauce perfectly enhances the taste of various meat dishes, and also complements potato and pasta dishes. You can add pepper, garlic and a large amount of herbs to the sauce. Usually it's cilantro and dill. Let's take a closer look at the most popular recipes.

Subtleties of cooking

For the sauce, cherry plum of any color is usually used: red, yellow, green. Since such a plum is boiled, and as a result of heat treatment it is reduced by four times, you should take care of its sufficient quantity.

Spices and herbs should be added to the sauce, focusing on the variety of cherry plum. Yellow can be combined well with fresh herbs; red sauce should preferably be flavored with dried herbs and spices. Green plum goes well with both dry spices and fresh herbs.

Since cherry plum contains citric acid in large quantities, tkemali is therefore well stored in a cool place. If such conditions cannot be created, then the sauce must be poured hot into dry jars immediately after cooking, which are then hermetically sealed.

In addition to citric acid, they usually add a lot of pepper, salt and garlic. All ingredients are boiled, thus undergoing heat treatment, so tkemali does not need to be sterilized. If all preparation rules are followed, the finished product can be stored for quite a long time.

Recipe for tkemali sauce from yellow cherry plum for the winter

For this recipe, take the following components:

• 1 kg yellow cherry plum;
• 5 g red pepper;
• 50 g salt;
• 125 g garlic;
• 150 g of dill and cilantro.

The yellow cherry plum fruits are sorted, removing spoiled ones, and washed in cold water. The fruit is cut on one side and take out the bones. The fruits are placed in a pan, covered with salt and left until the cherry plum gives juice. Place the pan on low heat and after boiling, cook the plum until completely softened. After this, it is placed in a sieve along with the broth and rubbed into a saucepan. All the pulp ends up in the bowl, but the skin remains on the sieve. Boil the puree over low heat until it becomes thick like sour cream.

Chop the garlic and herbs and add along with the pepper at the very end of cooking, mix and cook for 4 – 5 minutes. Remove the pan from the heat and pack it into heated jars, sealing it tightly with sterile lids. The jars are wrapped in a blanket and cooled.

Green cherry plum tkemali sauce recipe

For this Georgian recipe for the winter use:

• 5 kg of green cherry plum;
• 3 tsp. cilantro seeds;
• 2 bunches of fresh mint;
• 5 heads of garlic;
• 2 tbsp. l. salt;
• glass of water;
• 2 bunches of fresh cilantro;
• a bunch of fresh fennel;
• 2 bunches of dill;
• hot red pepper to taste.

The cherry plum needs to be sorted, removing low-quality fruits. After this, they are washed in cold water. Place the plums in a saucepan and pour in water, place it on low heat and cook until soft. Then it is transferred to a colander and left to cool. They begin to grind through a colander until only bones remain in it.

Grind fennel, dill, cilantro, mint, and cilantro seeds. The garlic is peeled and divided into cloves. Place the herbs and garlic in a blender and turn them into a homogeneous mass. Bring the pan with cherry plum puree to a boil over low heat. Add ground garlic and herbs, as well as sugar, salt and pepper. Cook for about 30 minutes. After this, the boiling sauce is poured into hot jars, otherwise they will burst due to temperature changes, sealed hermetically and cooled under a blanket.

Red cherry plum tkemali sauce recipe

To prepare tkemali from cherry plum, the recipe includes: t use of the following components:

The red cherry plum is sorted and washed, the seeds are removed, put in a pan, salted and left until the juice begins to stand out. Place the pan on low heat and cook until the plums are soft. Slightly cooled mass put in a blender and grind to a puree. After this, it is again transferred to the container and brought to a boil over low heat.

Garlic cloves are peeled and passed through a press. Chopped greens are combined with plums, and suneli hops, pepper, and sugar are also added. Stir and cook for 15 minutes. The hot sauce is poured into jars, sealed tightly, the jars are turned over, wrapped in a blanket and cooled.

Thus, Georgian cherry plum sauce is a wonderful product for various meat dishes. It is prepared in various ways and is quite simple to do, you just need to follow the necessary recommendations. Only in this case can you get an excellent sauce with excellent taste.

Tkemali- Georgian sauce, the basis of which is sour plum fruits. According to Caucasian legends, thanks to this sauce, elders live for many years. What is the secret to making a sauce that prolongs life? Let's take a closer look at the different options for preparing national Georgian dressing for dishes.

The main thing in the article

How to prepare tkemali sauce: selection of products and basic principles

• The original sauce is made from sour varieties plum plum, spices - pennyroyal ombalo, burning red pepper, small bunch cilantro, herbs Utskho-Suneli, garlic And coriander.
• Thanks to these components, the sauce has a pronounced sour taste. The dressing is suitable for meat, fish and vegetable dishes.
• The sauce is prepared over several hours. The main component is subjected to heat treatment, so it can be stored for a long time.
• Herbs and spices are added in their raw state, which gives the dressing a subtle aroma of piquancy and fresh pungency.
• Over time, cherry plum began to be replaced with other components with a sour taste. The main component can be gooseberries, tomatoes, other varieties of plums, apples, red currants or apricots.

Tkemali sauce: classic plum recipe step by step

You will need:

Step by step process:

1. Rinse the cherry plum and fill it with water in containers. Place on the fire and cook until boiling.
2. While the plums are on the fire, chop the cilantro, crush the garlic and finely chop the chili.
3. Rub the boiled plum through a sieve until it reaches a puree-like consistency.
4. Place on the fire until the first boil and turn off the stove.
5. Add coriander, salt, ombalo, utskho-suneli, garlic, chili and cilantro to the plum puree.
6. Stir and serve.

Tkemali from green cherry plum: original recipe

Components:

• Green cherry plum - 2 kg;
• Water - 500 ml;
• Salt - 2 tsp;
• Ombalo - 4 tsp;
• Cilantro - 60 gr;
• Garlic - 2 small heads;
• Coriander - 4 tsp;
• Green pepper - 3 pcs.

Process:

1. Wash the main component and put on fire.
2. Turn off when the skin and bones peel off from the pulp.
3. Chop the cilantro, garlic and pepper.
4. Puree the plum.
5. Transfer it to the fire and let it boil.
6. Throw in all remaining ingredients.

Step-by-step recipe for tkemali for the winter in Georgian

Necessary:

• Sour cherry plum - 2.5 kg;
• Water - 700 ml;
• Salt - 3 tsp;
• Ombalo - 5 tsp;
• Cilantro - 50 gr;
• Utskho-suneli - 5 tsp;
• Khmeli-suneli - 5 tsp;
• Dill - 60 gr;
• Peppercorns - 15 pcs;
• Bay leaf - 3 pcs;
• Garlic - 10 cloves;
• Coriander - 5 tsp;
• Hot pepper - 2 pcs.

Preparation:

1. Prepare the plums and place on the fire until softened.
2. Chop the greens, peppers and garlic.
3. Turn the cherry plum into puree.
4. Bring to a boil.
5. Add the chopped ingredients and remaining spices and let it simmer for 10 minutes.
6. Stir and roll into clean and dry containers.

Recipe for cherry plum tkemali for the winter: a quick option

Need to:

Preparation:

1. Wash the ingredients, remove the pits and chop the plums.
2. Cut all the herbs, crush the garlic, chop the pepper.
3. Place all components into the multicooker and turn on the “Stew” mode for an hour.
4. Then pour into disinfected containers and roll up.

Red cherry plum tkemali recipe with photo

Components:

• Red cherry plum - 1 kg;
• Water for cooking;
• Salt - to taste;
• Ombalo - 2 tsp;
• Cilantro, dill - 1 bunch each
• Utskho-suneli - 2 tsp;
• Khmeli-suneli - 2 tsp;
• Sugar - 2 tbsp;
• Garlic - 7-8 cloves, more possible;
• Coriander - 2 tsp;
• Hot ground red pepper - 2 tsp;
• Hot green pepper - 2 pcs.

Creation:

Yellow cherry plum tkemali: a simple recipe

Prepare:

• Yellow cherry plum - 1.5 kg;
• Water for cooking;
• Salt - 1 tbsp;
• Sugar - to taste;
• Lemon juice - 2 tbsp;
• Coriander and utsko-suneli - 2 tsp each;
• Mint and basil - a few leaves each;
• Garlic - 8 cloves;
• Hot pepper - 1-2 pods - to taste.

Step-by-step preparation:

1. Prepare the plums and cook.
2. Chop herbs, peppers and spices.
3. Puree the peppers in a blender first.
4. Mash the cherry plum into a puree.
5. Place the puree in a saucepan over the heat.
6. Throw in all remaining ingredients.
7. Roll into jars or consume immediately.

Tkemali with hops-suneli and nuts

Need to:

• Red cherry plum - 2 kg;
• Water - 0.7 l;
• Salt - 2 tbsp. l;
• Ombalo - 4 tsp;
• Cilantro - a large bunch;
• Khmeli-suneli - 4 tsp;
• Garlic - head;
• Coriander - 4 tsp;
• Walnut – 150 gr.

Preparation:

1. Prepare the cherry plum and put it on the fire.
2. Crush the nuts, coriander and garlic, chop the herbs.
3. Bring the plums until soft.
4. Make a puree and bring it to a boil.
5. Add chopped and crushed ingredients.
6. Mix everything together and place in containers.

Tomato tkemali: an alternative recipe

Prepare:

• Tomatoes - 1 kg;
• Water - so that the vegetables are completely covered;
• Salt - 3 tbsp. l;
• Ombalo - 2 tsp;
• Cilantro - medium bunch;
• Utskho-suneli or hops-suneli - 2 tsp;
• Garlic - 7 cloves;
• Coriander - 3 tsp;
• Sweet pepper - a couple of pods;
• Hot pepper - 2 pcs.

Process:

1. Cook the tomatoes and put on the fire until soft.
2. Chop the herbs, peppers, crush the garlic and coriander.
3. Puree the tomatoes and transfer to the heat until bubbly.
4. Add the remaining ingredients to the tomato puree and stir.

How to cook tkemali with tomato paste?

Need to:

• Red cherry plum - 1 kg;
• Tomato paste - 150 g;
• Water - to cover the tomatoes during cooking;
• Salt - 2 tbsp;
• Ombalo - 2 tsp;
• Cilantro - a small bunch;
• Utskho-suneli, hops-suneli, coriander - 2 tsp each;
• Dill - several branches;
• Garlic - half a head;
• Hot and sweet peppers - a couple of pods each.

Procedure:

1. Prepare and place the cherry plum on the fire.
2. Chop herbs and spices.
3. Cut the peppers into strips, grind in a blender and add to the plum mixture.
4. Puree the plums, add the paste and place on the heat.
5. When it boils, add the remaining ingredients.
6. Mix everything and serve or roll into clean and dry containers.

Tkemali gooseberry sauce

You will need:

Preparation progress:

1. Peel the berries, wash them and fill them with water in a container.
2. Place over heat until bubbling, then turn off after 5-7 minutes.
3. Place the resulting juice in a separate container.
4. Place the garlic and herbs in a blender.
5. Rub the berries through a sieve into a puree.
6. Place the puree on the fire and bring to a boil.
7. If necessary, add broth so that the mass is similar in consistency to sour cream.
8. Add the remaining ingredients, mix and pour into containers.

Red currant tkemali: step-by-step recipe

Required:

Progress:

1. Prepare the berries and fill with water. Bring to a boil and leave to simmer for 10 minutes.
2. Cool and puree through a sieve. Drain the liquid into a separate container.
3. Transfer the mixture to the fire and evaporate for 40 minutes.
4. Chop the herbs and peppers, crush the garlic and coriander.
5. Finally, add the remaining ingredients.
6. Mix and pour into containers.

Apricot tkemali: an unusual recipe

Prepare:

• Apricots - 1 kg;
• Dill - 15 g;
• Cilantro - 15 g;
• Ombalo - 2 tsp;
• Ground black pepper - 1 tsp;
• Salt - 2 tsp;
• Chili - 1 piece;
• Sugar - 1 tbsp;
• Basil - 10 g;
• Rosemary - 10 gr.

Cooking method:

1. Prepare the fruit and put it on the fire.
2. Bring until bubbles appear and hold for 10 minutes.
3. Cool and puree them by rubbing through a sieve.
4. Chop the herbs and peppers, crush the garlic.
5. Place the puree on the fire and bring to a slight simmer.
6. Let the mixture boil for 10 minutes and add the ingredients one by one, stirring.
7. Pour the finished dressing into disinfected containers.

Tkemali recipe with apples

Prepare:

Preparation:

1. Cook the apples, chop them into slices, add water to cover them, and place them on the stove.
2. Bring to a soft state and cool.
3. Puree them and return to the heat.
4. Chop all the herbs, peppers and crush the garlic.
5. Let the puree simmer for 15 minutes, then add the spices, herbs and remaining ingredients.
6. Pour the sauce into containers or serve.

Tkemali in Abkhazian style: recipe with photos

Prepare:

• Green cherry plum - 1.5 kg;
• Water for cooking;
• Green adjika - 2 tsp;
• Dill - 20 gr;
• Cilantro - 20 gr;
• Salt - 3 tsp;
• Chili - 2 pcs;
• Sugar - 1 tbsp. l.

Process of creation:

Tkemali sauce from Ilya Lazerson: video recipe

We invite you to watch an interesting video recipe for preparing a national dressing for a dish from a famous Russian chef. He makes it easy and simple, which is what he advises everyone to do.

How to prepare real tkemali: the best video recipes

Making traditional Georgian sauce is very simple, just follow the advice of our magazine. And replacing the main component with other equally interesting products will make your dish amazing and unusual. Delight your guests and loved ones with the famous Caucasian tkemali sauce.

See other original articles in our articles.