Georgian tkemali sauce is rightly considered one of the secrets of longevity of aksakals. It goes perfectly with meat dishes, especially lamb. Its refined, slightly sour taste also goes well with beef or veal and adds unusual plum tones to pork dishes. Traditional Georgian tkemali is made from red cherry plum; the recipe contains a lot of herbs and spices.

This sauce improves digestion, promotes better absorption of fatty foods, and the combination of spicy, sour and slightly menthol notes will delight the most fastidious gourmets. Fans of unusual combinations can try serving this sauce with fish dishes, poultry and various hot side dishes; it will perfectly highlight and reveal their taste.

Tkemali, which everyone loves

To prepare the sauce you will need:

• 1.5 kg of red cherry plum,
• 2.5 glasses of water,
• 1 small head of garlic,
• 1 pod of hot chili pepper,
• 1 small bunch of dill and cilantro,
• 3-4 sprigs of lemon balm (melissa) and peppermint,
• 3-4 sprigs of tarragon,
• 2-3 sprigs of thyme and basil,
• 2 tbsp. tablespoons (without a slide) of ground coriander,
• 1 tbsp. a spoonful of salt and sugar - to taste.

How can you replace some ingredients:

Of course, by replacing some of the ingredients, the sauce will no longer be quite Georgian and not quite Tkemali, but if you really want to, you can experiment. For example,

• red cherry plum can be replaced with round sour plums of a suitable color.
• If you can't find cilantro, leave one coriander.
• Melissa or mint You can replace it with ombalo grass, although it is also not so easy to find.
• Tarragon can successfully replace anise or fennel, rosemary, and a pinch of dried mint.
• Chilli replace ground red pepper.
• For a special depth of flavor, it would be good to add 1 tablespoon of seasoning to the sauce Utskho-Suneli, in extreme cases, it will do mixture of herbs khmeli-suneli, which is now sold everywhere.

Preparation

1. First you need to rinse all the herbs well, chop them finely and place them in a mortar. Pour salt, sugar there, add well-chopped garlic and chili peppers, previously cleared of seeds.
2. Add coriander and thoroughly grind the resulting mixture until a homogeneous paste forms. You can use a blender, but the most delicious Georgian dishes are prepared by hand, without the use of newfangled equipment, which helps preserve their authentic taste.
3. Sort the red cherry plum, remove all spoiled or wrinkled fruits. Rinse the plums thoroughly, place in a saucepan or saucepan of a suitable size, cover with cold water and simmer over low heat under the lid for about 15 minutes until they become soft. After this, turn off the heat and place the plums in a sieve.
4. Now you need to wipe the cherry plum well, separating the pulp from the skin and seeds, which should be discarded. You can try squeezing the fruits through several layers of clean gauze.
5. Now combine the mixture of herbs and cherry plum pulp, stir thoroughly and simmer over low heat for about 7-10 minutes until it thickens a little, stirring from time to time.
6. The sauce will turn out especially tasty and as healthy as possible if you cook it in a water bath.

After cooling, the finished tkemali sauce can be poured into jars, closed with lids and stored in the refrigerator.

For the winter

If you want to stock up on vitamins for future use, you can put the sauce in jars for the winter.

Prepare jars, preferably 250-330 ml in volume. Sterilize them and pour the resulting sauce to the very edge, without needing to cool it. Cover the jars with lids and place them in a saucepan or other suitable container with hot water. Sterilize the tkemali for about 15 minutes, then roll up the jars, turn them over and cover with a warm blanket. When the sauce has cooled, it can be stored in a cool place.

Then tkemali made from red cherry plum according to the Georgian recipe will retain its beneficial properties for a long time and will delight your family all year round.

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.

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.

Wild plum sauce is the hallmark of Georgia. But what to do if wild tkemali plums grow only in Georgia? Let's learn how to cook delicious sauces from cherry plums and other available berries.

Plum tkemali: a classic Georgian recipe for the winter. Tkemali from green cherry plum: a recipe for the winter

There are many recipes for tkemali wild plum sauce, since every Georgian housewife has her own recipe, proven by more than one generation.

This part presents a basic recipe for winter sauce.

Ingredients:

• wild tkemali plums - 1 kg,
• garlic - 50 g,
• fresh greens (cilantro - 1/3, ombalo - 1/3, anise - 1/3) - 30-50 g,
• dry cilantro seeds - coriander (peas) - 1 tsp,
• dry hot pepper - 1 pod,
• salt - 10-14 g (2 tsp),
• water - 1.5 l.

Preparation:

1. Place the plums in a saucepan and fill with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 15-20 minutes from the moment of boiling.
2. Separately blend the garlic cloves, herbs, dry seasonings, and salt.
3. Mix berry puree and spices. If necessary, add a little berry broth. The consistency of the sauce should resemble liquid sour cream.
4. In 5 min. before the end of cooking, set aside 1 tbsp on a plate. l. sauce and let it cool. Taste the cooled sauce to evaluate its taste. If necessary, add salt and spices to the main berry mass.

Recipe notes:

1. Tkemali plums can be either unripe (greenish) or ripe.
2. Ombalo is a wild-growing swamp mint. The use of spices in the sauce prevents the fermentation process. You can replace it with regular mint (be careful, this herb has a rather strong aroma that not everyone likes). An alternative to mint is lemon balm.
3. Be careful: regular table salt (not iodized) is used for canning.
4. The recipe specifies a basic set of spices, which can be adjusted to suit your taste.
5. Classic tkemali refers to spicy sauces with a pronounced sour taste. If the sauce seems too sour to you, add a little granulated sugar. If you are using ripe berries with low acidity, add a little apple or wine vinegar to the sauce.
6. The remaining plum broth can be used to make compote.

Tkemali with basil for the winter: recipe

To prepare tkemali with basil, replace cilantro, ombalo, anise (see the basic recipe at the beginning of the article) with basil (30-50 g). If you are using green berries, add green basil to the sauce accordingly. For red berries, choose a red spice. By the way, in the Caucasus they prefer red/purple basil.

Cherry plum is quite capable of replacing tkemali plum in the basic recipe. And if you want something new, try this recipe, created based on the famous Georgian sauce.

Ingredients:

• red cherry plum - 1 kg,
• tomato paste - 175 g,
• granulated sugar - 70 g,
• salt - 10-14 g (2 tsp),
• garlic - 50-70 g;
• dry hot pepper - 1 pod;
• water - 1.5 l.

Preparation:

1. Let the berries cool slightly. Drain the plum broth into a separate container. Do not pour out the liquid!
2. Remove berry seeds. Rub the berry mass through a sieve or blend.
3. Separately, blend the garlic cloves with salt and coriander.
4. Mix berry puree, tomato paste, sugar and garlic mass. If necessary, add a little berry broth. The consistency of the sauce should resemble liquid sour cream.
5. Stirring constantly, bring the mixture to a boil and simmer over low heat for 15-20 minutes.
6. Place the finished sauce into sterile containers and roll up.

Recipe notes:

1. There should be a lot of water: the berries should be completely covered with liquid!
2. The boiling process is accompanied by abundant foaming. Do not leave the pan unattended.
3. The plums are ready when the pulp easily comes away from the skin and seeds.
4. Do not replace tomato paste with juice: the sauce will be too thin.
5. Coriander can be replaced with a mixture of hops and suneli.

Tkemali with tomato paste: a recipe for the winter

The recipe for tkemali with tomato paste is posted under the heading Tkemali from red cherry plum: a recipe for the winter(see previous recipe). Cherry plums can be replaced with plums, carrion apples, gooseberries, green grapes or any other sour berries.

How to prepare tkemali from yellow cherry plum for the winter?

Ingredients:

• yellow cherry plum - 1 kg,
• granulated sugar - 100 g,
• salt - 10-14 g (2 tsp),
• fresh herbs (1/3 - parsley, 1/3 - dill, 1/3 - cilantro) - 50 g,
• garlic - 20 g,
• hot pepper (flakes) - 2-3 g,
• water - 1.5 l.

Preparation:

1. Place the plums in a saucepan and fill with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 5-10 minutes from the moment of boiling.
2. Let the berries cool slightly. Drain the plum broth into a separate container. Do not pour out the liquid!
3. Remove berry seeds. Rub the berry mass through a sieve or blend.
4. Mix berry puree, sugar, hot pepper flakes and garlic mass. If necessary, add a little berry broth. The consistency of the sauce should resemble liquid sour cream.
5. Stirring constantly, bring the mixture to a boil and simmer over low heat for 15-20 minutes.
6. Place the finished sauce into sterile containers and roll up.

Recipe notes:

1. Cilantro can be replaced with basil.

Apricot tkemali: a recipe for the winter

Apricot tkemali is prepared using the same technology as yellow cherry plum tkemali (see previous recipe). The only caveat is that if you are using ripe, sweet berries, you may not need sugar.

Gooseberry tkemali: a recipe for the winter

Ingredients:

• gooseberries - 1 kg,
• garlic - 50-70 g,
• fresh herbs (1/4 - parsley, 1/4 - dill, 1/4 - cilantro, 1/4 - basil) - 70 g,
• wine/apple cider vinegar - 60 ml,
• granulated sugar - 100 g,
• spicy mixture of khmeli-suneli - 20-30 g,
• ground black pepper - to taste,
• salt - 10-14 g (2 tsp),
• water - 0.5 l.

Preparation:

1. Peel the gooseberries from stems and stalks.
2. Place the berries in a saucepan and cover with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 5 minutes from the moment of boiling.
3. Separately, blend the garlic cloves with salt and herbs.
4. Mix berry puree, sugar, garlic mass. If necessary, add a little berry broth. The consistency of the sauce should resemble liquid sour cream.
5. Stirring constantly, bring the mixture to a boil and simmer over low heat for 10 minutes. Pour in vinegar and mix thoroughly.
6. Place the finished sauce into sterile containers and roll up.

Recipe notes:

1. The berries for making the sauce should be slightly unripe and hard.

Tkemali: recipe for plums with hops-suneli for the winter

If you replace gooseberries with plums (see previous recipe), you will get a spicy plum sauce with hops-suneli.

Ingredients:

• apples - 1-1.5 kg,
• garlic - 30 g,
• bell pepper - 50 g,
• fresh cilantro - 30 g,
• fresh basil greens - 30 g,
• granulated sugar - 50-70 g,
• salt - 10-14 g (2 tsp),
• water - 0.5 l.

Preparation:

1. Cut the apples into four parts, remove the seed pods, and place in a saucepan. Add peeled pepper to apples. Fill the contents of the pan with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 5-10 minutes from the moment of boiling.
2. Let the apples cool slightly. Drain the broth into a separate container. Do not pour out the liquid!
3. Rub the mixture through a sieve.
4. Separately, blend the garlic cloves with salt and herbs.
5. Mix puree, sugar, garlic mass. If necessary, add a little broth. The consistency of the sauce should resemble liquid sour cream.
6. Stirring constantly, bring the mixture to a boil and simmer over low heat for 10-15 minutes.
7. Place the finished sauce into sterile containers and roll up.

Recipe notes:

1. Apples should be unripe, with white seeds. The ideal option is the so-called carrion apples.
2. In total, you should get 0.6 liters of applesauce.
3. The apples are ready when the flesh comes away easily from the skin.

Ingredients:

• sloe berries - 1 kg,
• garlic - 50 g,
• fresh cilantro - 30 g,
• fresh mint greens - 30 g,
• salt - 10-14 g (2 tsp),
• hot pepper - to taste,
• dry cilantro seeds - coriander (peas) - 10 g,
• water - 0.8-1 l.

The steps for preparing the sauce are similar to the basic recipe (see the beginning of the article).

Recipe notes:

1. The berries are ready when the pulp easily comes away from the skin and seeds.
2. When starting to puree, remove the seeds and only then rub the mixture through a sieve.
3. Adding a small amount of berry puree while chopping garlic and herbs greatly facilitates and speeds up the work of the blender.

Dogwood tkemali for the winter: recipe

Tkemali from dogwood is prepared using the same technology as tkemali from thorns. See the recipe above in the text.

Red currant tkemali: a recipe for the winter

Ingredients:

• red currant berries - 2 kg,
• granulated sugar - 180 g,
• salt - 10-14 g,
• dried dill (finely ground) - 10 g,
• hot pepper (ground) - 5-7 g,
• coriander (ground) - 7-10 g,
• garlic - 30 g,
• water - 200 ml.

Preparation:

1. Place the berries in a saucepan and cover with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 10-20 minutes from the moment of boiling.
2. Let the berries cool slightly. Drain the broth into a separate container. Do not pour out the liquid!
3. Rub the berry mass through a sieve.
4. Stirring constantly, bring the puree to a boil and simmer over low heat until it becomes thick sour cream. Approximate evaporation time is 45-60 minutes.
5. Add sugar, salt, spices and crushed garlic to the puree. Stir and cook for 5-10 minutes.
6. Place the finished sauce into sterile containers and roll up.

Recipe notes:

1. Yield: 0.5 liters of sauce.

Tkemali from prunes: a recipe for preparing for the winter

In this part of the review, you will get acquainted with the technology for preparing dried prune sauce. If you need a plum sauce recipe, go to the beginning of the article and check out the basic tkemali recipe.

Ingredients:

• pitted prunes,
• garlic - 30 g,
• salt - 10 g,
• spicy mixture of hops and suneli - 1 tsp,
• water - 500 ml.

Preparation:

1. Place the washed prunes in a saucepan and fill with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 5 minutes from the moment of boiling.
2. Let the berries cool slightly. Decoction - 3/4 of the total volume - pour into a separate container.
3. Blend the prunes and remaining broth. Rub the puree through a sieve. If the consistency is too thick, add a little more broth. The ideal sauce should be similar in thickness to thick sour cream.
4. Add salt, spicy mixture and crushed garlic to the puree. Stir, boil for 5-10 minutes.
5. Place the finished sauce into sterile containers and roll up.

Recipe notes:

1. Prunes should be dried, not smoked!
2. Yield - 0.5 l.

Tkemali in a slow cooker: a recipe for the winter

You can prepare any of the sauces given in this review in a slow cooker. The cooking technology is as follows:

1. Place the berries (fruits) for the sauce in a multicooker bowl and fill with water. Don't add salt! Close the lid. Install the “Extinguishing” program. Time - 30 minutes.
2. Let the berries cool slightly. Drain the broth into a separate container. Do not pour out the liquid!
3. Rub the berry mass through a sieve.
4. Place the puree in a bowl, add spices and herbs (according to the chosen recipe). Mix well. If the puree is too thick, add a little broth. Set the “Extinguishing” mode. Time - 40-60 minutes. The sauce must be stirred periodically!
5. A few minutes before the end of the mode, add vinegar to the sauce (if necessary) and mix thoroughly.
6. At the end of the program, place the sauce into sterile containers and roll up.

Recipe notes:

1. The cooking time in the “Stewing” mode (second stage) depends on the thickness of the berry puree.
2. Stir, using a spatula/spoon to reach the bottom of the bowl to prevent the sauce from burning.

Tkemali with walnuts: a recipe for the winter

If you add 100 g of nuts to any of the above recipes during the cooking process, you will get tkemali with a nutty note.

It is better to take walnuts from a new harvest, with a mild taste without bitterness. In the authentic recipe, the nut kernels are ground with a little salt until the nut oil is released. The oil is drained, and the crushed nut mass is added to the sauce along with the garlic.

There is also a recipe for a classic nut sauce, the preparation of which does not require heat treatment. However, the sauce keeps well in the refrigerator throughout the winter.

Ingredients:

• hot pepper (fresh) - 500 g,
• coriander (peas) - 1 tbsp. l.,
• spicy mixture of hops and suneli - 2 tbsp. l.,
• greens (cilantro or parsley) - 400 g,
• cinnamon (powder) - ½ tsp,
• walnut kernels - 100 g,
• garlic - 70-100 g,
• salt - 200 g.

Preparation:

1. Remove seeds from pepper. To avoid getting burned, wear gloves.
2. Chop the coriander.
3. Blend pepper, garlic, herbs, nuts thoroughly or mince (3 times). Mix with spices and salt.
4. Transfer the sauce into a sterile, dry, hermetically sealed container.

Cherry tkemali: a recipe for the winter

Ingredients:

• cherry - 1 kg,
• granulated sugar - 200 g,
• salt - 10-14 g (2 tsp),
• garlic - 50-70 g;
• spicy mixture of Italian herbs or hops-suneli - 3 tbsp. l.,
• dry hot pepper - 1 pod (optional),
• wine or apple vinegar - 140 ml.

Preparation:

1. Place seedless berries in a saucepan. Add sugar, salt, spice mixture, pepper (without seeds), garlic (passed through a press). Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 10-20 minutes from the moment of boiling.
2. Blend the berry mass and then rub through a sieve.
3. Stirring constantly, bring the puree to a boil and simmer over low heat until it becomes thick sour cream. 5 minutes before the end of cooking, add vinegar and mix thoroughly.
4. Place the finished sauce into sterile containers and roll up.

Tkemali sauce with tomatoes for the winter: recipe

Ingredients:

• tomatoes - 1 kg,
• fresh hot pepper - 150 g,
• plums - 150 g,
• garlic - 35 g,
• salt - 15 g,
• coriander (peas) - ½ tbsp. l.,
• vinegar (9%) - ½ tbsp. l.,
• water - 100 ml.

Preparation:

1. Cut the tomatoes, place them in a saucepan and cover with water. Don't add salt! Bring to a boil. Leave to simmer over low heat. Approximate cooking time is 10-20 minutes from the moment of boiling.
2. Let the tomatoes cool slightly and rub through a sieve.
3. Pass pitted plums, garlic cloves, and seeded peppers through a meat grinder (3 times).
4. Combine the tomato puree with the twisted spicy mixture. Add salt and chopped coriander. Bring the mixture to a boil over low heat.
5. Pour vinegar into the boiled mixture, stir, remove from heat.
6. Place the finished sauce into sterile containers and roll up.

The simplest tkemali recipe for the winter

The simplest tkemali recipe for the winter is presented in the video at the end of the article.

Video: Tkemali from plums for the winter. Very tasty sauce for meat

Any national cuisine is famous for its dishes. The approach to cooking is different in each country. Chefs take these features into account, which is why there are dishes that are the hallmark of a particular state. These include tkemali sauce. In Georgia, almost no meat dish can do without it. It is served with chicken, shish kebab, skewered meat, and fillet prepared in various ways. This sauce complements many pasta and potato dishes.

In the classic version, tkemali sauce is made from sour plums. In addition to them, garlic, pepper and lots and lots of herbs are added to the sauce. Most often these are dill and cilantro.

A prerequisite is to add mint to the sauce. It is believed that without it, the preparation of the sauce cannot be completely completed. Thanks to pennyroyal, fermentation of plums during the cooking process is eliminated.

But there are rules and there are exceptions. Therefore, chefs often take liberties by replacing some ingredients with others. For example, instead of plums, many take cherry plum - its sour relative. But this doesn’t make tkemali sauce any worse, and it has many admirers around the world.

Tkemali cherry plum sauce: subtleties of preparation

• For the sauce, you can use cherry plum of any color: yellow, red, green. Since the cherry plum for the sauce is boiled and during the heat treatment it becomes four times smaller, you need to take care of a sufficient quantity.
• Herbs and spices are added to the sauce depending on the type of cherry plum. Yellow goes well with fresh herbs. It is better to flavor red sauce with dried spices and herbs. Green cherry plum goes well with both fresh herbs and dry spices.
• If the housewife cannot get pennyroyal, then there is no need to worry. The sauce can be prepared without it.
• Thanks to the large amount of citric acid that is in cherry plum, tkemali is well stored in a cold place. If there are no suitable storage conditions, then the sauce, immediately after cooking while hot, is poured into sterile, dry jars and hermetically sealed.
• It is best to package tkemali in small jars, so that when you open the jar in winter, the sauce can be quickly used.
• In addition to the natural preservative citric acid, a large amount of garlic, pepper and salt are added to the sauce. All ingredients for it undergo thorough heat treatment in the form of cooking, so the sauce does not need sterilization. If all preparation rules are followed, and the finished product is packaged in sterile dry jars, then it is perfectly stored.

Tkemali sauce made from yellow cherry plum for the winter

Ingredients:

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

Cooking method

• Prepare half-liter jars in advance. To do this, first wash them with soda and then sterilize them, not forgetting to treat the lids.
• Sort the cherry plum fruits and remove any spoiled ones. Cut off the stems. Wash thoroughly in plenty of cold water.
• Cut the cherry plum on one side and remove the seeds.
• Place the fruits in a saucepan, cover them with salt and leave for a while so that the cherry plum gives juice.
• Place the pan on the fire and cook the cherry plum at a low boil until softened. This may take you 30 minutes.
• Place the soft cherry plum in a sieve along with the broth. Wipe it into the pan. All the pulp will end up in the bowl, and the skin will remain on the sieve.
• Over low heat, simmer the cherry plum puree until it thickens like sour cream. The time spent on this will depend on the variety of cherry plum and its juiciness.
• While the cherry plum is cooking, chop the herbs and garlic.
• Add spices and pepper to the cherry plum at the very end of cooking. Mix well. Cook for 4-5 minutes.
• Remove from stove. Immediately pack into heated, dry, sterile jars and seal tightly with sterile lids. It is advisable to cool upside down, wrapped in a blanket.

Tkemali sauce made from yellow or green cherry plum for the winter

Ingredients:

• green or yellow cherry plum – 5 kg;
• fresh cilantro – 2 bunches;
• cilantro seeds – 3 tsp;
• fresh fennel – 1 bunch;
• fresh mint – 2 bunches;
• dill greens – 2 bunches;
• garlic heads – 5 pcs.;
• hot red pepper (ground) - to taste;
• salt – 2 tbsp. l.;
• sugar - to taste;
• water – 1 tbsp.

Cooking method

• Sort the cherry plum, remove branches and spoiled fruits. There should also be no wormy cherry plums. Wash the fruits thoroughly in plenty of cold water.
• Place the cherry plum in a saucepan and add water. Place over moderate heat and cook until the fruits are soft.
• Place the boiled cherry plum in a colander, which is placed on the pan. Leave it in there to cool a little. Now start rubbing it through a colander. The process is long, but it's worth a little pain.
• After a while, only seeds with a small amount of skin will remain in the colander, and in the pan there will be excellent cherry plum puree.
• Then prepare the herbs and spices. Grind dill, fennel, mint, cilantro. Divide the garlic into cloves, peel and wash.
• Grind the coriander seeds. You can use ground coriander instead (which is the same thing).
• Place garlic and herbs in a blender. Turn them into a homogeneous mass.
• Place the pan with cherry plum on low heat and bring to a boil. Add ground herbs with garlic, as well as pepper, salt and sugar (if the cherry plum is very sour). If necessary, add a little boiled hot water. Cook over low heat for 30-40 minutes.
• At the end of cooking, scoop out a little sauce, cool, and taste to determine if there is enough salt and pepper. If you add spices, cook for another 10-15 minutes.
• While the sauce is cooking, you should prepare sterilized jars with lids. When pouring the sauce into them, they must be hot, otherwise they may burst due to temperature changes.
• While boiling, pack the sauce into jars and immediately seal it tightly. Cool upside down under the blanket.

Red cherry plum tkemali sauce for the winter

Ingredients:

• red cherry plum – 2 kg;
• garlic – 10 cloves;
• fresh cilantro – 1 bunch;
• hops-suneli - 2 tbsp. l.;
• sugar – 1-2 tbsp. l. (optional);
• salt – 2-3 tbsp. l.;
• ground red pepper - to taste.

Cooking method

• Sort the cherry plum, remove fruits damaged by insects and rot. Wash thoroughly in cold water.
• Remove the seeds from the cherry plum.
• Place the prepared cherry plum in a saucepan, add salt, and leave until the juice releases.
• Place the pan on low heat and cook the cherry plum until soft.
• Place the slightly cooled mixture in a blender and grind until pureed.
• Place it back into the pan and bring to a boil over moderate heat.
• Peel the garlic cloves and wash. Pass through a culinary press. Chop the greens. Combine with cherry plum. Place pepper, suneli hops, and sugar here. Stir. Cook everything together for 15 minutes.
• When hot, pack into sterile dry jars. Seal tightly with sterile caps. Turn it upside down, wrap it in a blanket and cool.

Note to the hostess

Dry spices can be used instead of fresh herbs. In this case, they are crushed into powder and added 15-20 minutes before the end of cooking.

Tkemali sauce can be stored without sealing. The finished sauce is poured hot into jars and cooled. Cover with regular lids and store in the refrigerator. In this case, there should be enough salt in the sauce so that it does not turn sour.