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.
There are many varieties of cherry plum-based ketchup. Each housewife makes it completely different. Even for me, it differs every time from the one prepared earlier, although I use the same recipe.
Ketchup for the winter is prepared from both red and yellow plums. Today I’m preparing red cherry plum ketchup and recording the cooking process step by step in the photo. I hope that they will be useful to those who decide to prepare such preparations for the winter for the first time.
So, for the sauce we need 3 kg of ripe red fruits. I would like to note right away that cherry plum can be successfully replaced with any other plums. According to the original recipe, according to which I started making this preparation, the cherry plum needs to be washed and boiled with a small amount of water. Then, grind the boiled mass through a sieve and cook it for another 20-30 minutes.
Over time, I began to do things a little differently. I separate the raw cherry plum from the seeds, boil it a little and beat everything in a food processor or blender. Then I continue to work with the finished puree.
Add to the hot puree 3 level tablespoons of salt, 0.5 liters of sugar, 1 packet of Khmeli-Suneli seasoning, 2 teaspoons of chalked coriander, 1 tablespoon of dry chalked sweet red pepper, a little hot paprika. Cook for 15 minutes, do not forget to stir constantly with a wooden spatula.
Pass 2 large heads of garlic through a garlic press and add to ketchup. We also send 2 tablespoons of tomato paste there. Cook for another 10 minutes. But, since cherry plums and plums come in different juiciness, the cooking time in the recipe is indicated approximately. If you see that the mass is too liquid, you need to cook it longer. It is also advisable to add salt and sugar gradually, determining the optimal amount for yourself. The required amount of these components is determined by the sweetness of the plums themselves.
Pour hot cherry plum ketchup into jars (the smaller the volume, the more convenient) and sterilize for 10-15 minutes. Screw on the lids.
The workpiece is stored well in a not very warm room.
Tkemali is a famous Georgian sauce that is a delicious addition to any meat dish. It turns out to be very piquant and gives any dish a unique taste and aroma. We will tell you how to prepare cherry plum tkemali for the winter.
Tkemali from green cherry plum for the winter
Ingredients:
- green cherry plum – 2.5 kg;
- garlic – 15 cloves;
- red hot pepper – 1 pc.;
- sugar – 1 tbsp. spoon;
- salt – 1 tbsp. spoon;
- water – 0.5 tbsp.;
- – 100 g;
- coriander seeds – 2 teaspoons.
Preparation
So, wash the cherry plum, fill it with cold water and cook for 20 minutes until tender. Then, carefully pour the broth into a separate bowl, and grind the berries through a colander. Using a blender, grind coriander seeds with fine salt, add peeled garlic and herbs. Beat everything until smooth and transfer the mixture into the pureed cherry plum. Throw in some red pepper and simmer over low heat for about 3 minutes. After this, we taste the sauce, pour it into clean jars, roll it up and cool. We store cherry plum tkemali in the refrigerator all winter.
Tkemali from yellow cherry plum for the winter
Ingredients:
- yellow cherry plum – 3 kg;
- fresh water – 2 tbsp.;
- fresh cilantro – 300 g;
- dill stems – 250 g;
- – 250 g;
- garlic – 4 cloves;
- red hot pepper – 2 pcs.;
- vegetable oil;
- spices;
- sugar – 1 tbsp. spoon.
Preparation
We sort out the yellow cherry plum, wash it, put it in a pan with water and let it cook. After 20 minutes, grind the berries through a colander so that all the peel and seeds come off. We tie the dill into a bunch and add it to the resulting mass along with pepper and salt. Cook all this for 30 minutes over low heat, stirring so that the mixture does not burn. Meanwhile, grind the herbs and garlic in a blender. Next, carefully remove the dill from the tkemali and throw in our greens. Simmer for another 15 minutes, and then pour the sauce into clean jars, add a little oil on top and roll up the lids. Let the tkemali cool and then store it in the refrigerator or cellar.
Red cherry plum tkemali recipe for the winter
Ingredients:
- red cherry plum – 2 kg;
- tomato – 500 g;
- fresh water – 1 tbsp.;
- garlic – 6 cloves;
- fresh mint – 4 sprigs;
- hot pepper – 1 pc.;
- coriander – 30 g;
- apple cider vinegar – 2 teaspoons;
- sugar – 6 tbsp. spoon;
- flower honey – 1 tbsp. spoon;
- salt – 2 tbsp. spoons.
Preparation
We thoroughly wash the cherry plum, remove the seeds and place the prepared berries in the pan. Pour filtered water into it, put it on low heat and cook for 10 minutes. Then carefully grind the plums through a colander and simmer the mixture at a low boil. Meanwhile, grind peeled garlic, red hot pepper, fresh herbs and ripe tomatoes through a meat grinder. Add the resulting mixture to the cherry plum along with flower honey. Next, pour in a little vinegar, add sugar, salt and boil the sauce for 5-7 minutes. Do not forget to stir it constantly so that it does not burn. Pour the finished cherry plum tkemali into clean jars, close the lids and cool.
Recipe for cherry plum tkemali for the winter
Ingredients:
Preparation
We remove all the seeds from the cherry plum, and put the pulp along with the skin into a deep saucepan. Now put the dishes on low heat and wait until the berries release their juice. Then add salt, sugar, throw in suneli hops, ground red pepper and finely chopped garlic. Mix everything well and simmer the sauce over low heat for about 20 minutes. After that, add the chopped cilantro and cook the tkemali for another half hour, and then pour it into clean jars and roll up the lids.
step by step recipe with photos
Sweet and sour cherry plum sauce is one of the most popular sauces for meat. In first place, probably, only tomato sauce. By the way, some dishes include this sauce, for example, the popular kharcho. It is the cherry plum sauce (usually tkemali) that adds that very piquant and sour note. If the cherry plum is sweet and ripe, then it is better to make compote or jam. Well, if it’s sour, then it’s definitely a sauce. The list of spices that can be added to cherry plum is incredibly long. This option can be called basic - the sauce is spicy, moderately piquant. If you want to shift the flavor in one direction or another, experiment with spices.
Ingredients
- 1 kg cherry plum
- 150 g sugar
- 1 tbsp. l. salt
- 4 tbsp. l. apple cider vinegar
- 1/2 tsp. ground cloves
- 1/5 tsp. ground coriander
- 1/5 tsp. ground black pepper
Preparation
1. Wash the cherry plum thoroughly and tear off the tails. Using a small sharp knife, cut the cherry plum and remove the seeds.
2. Place the prepared seedless cherry plum in a bowl or bowl, using a blender to give the cherry plum the appearance of a more homogeneous mass, similar to jam.
3. Add salt and sugar, ground cloves, coriander and ground black pepper to the bowl. Ideally, all the spices will be whole, and you will grind them immediately before adding them to the sauce - using a rolling pin or in a mortar. It will turn out much more flavorful.
4. Stir and place the sauce on low heat. When it boils, stir it and keep it on the fire for 4-5 minutes.
5. Remove the cherry plum sauce from the heat and add natural apple cider vinegar - it is much more aromatic than regular table vinegar.
Description
Cherry plum ketchup is not only surprisingly tasty, but also a very healthy and completely natural sauce that is perfect for many hot dishes. If you've never tried making ketchup at home before, you can start with this step-by-step photo recipe. Perhaps it will become one of your favorites and add to the list of favorites among winter preserves. This preparation will also be useful for those who suffer from liver and kidney diseases. Cherry plum is very often used to treat colds, as it contains many vitamins. The juice of this small fruit is even used to heal wounds.
Very often, cherry plum appears as an ingredient in many dishes of Azerbaijani cuisine. Thanks to its sweet and sour taste, it perfectly complements most often bland traditional dishes. Various sauces are also prepared from it, but ketchup is one of the most delicious. In this recipe, we have prepared a list of traditional spices for preparing the sauce, but you can feel free to diversify it with other seasonings to suit your taste. Let's start preparing delicious cherry plum ketchup for the winter.
Ingredients
Cherry plum ketchup - recipe
Where to start and how to make cherry plum ketchup? The first thing to do is purchase or collect the main ingredient in the quantity indicated in the ingredients. As for the cherry plum variety, here you can safely rely on your taste. You can also choose a variety of yellow cherry plum, however, be sure to take into account the taste characteristics of the fruit: if the cherry plum is too sour, then you need to add a little more sugar. We thoroughly rinse the fruits in cold water, simultaneously sorting and weeding out spoiled specimens.
We remove the pit from each cherry plum, then place the halves in a pan and fill them with water. Within 5 minutes after the water boils, cook the cherry plum over low heat: it is enough if the fruit just softens slightly. Drain the water and transfer the cherry plum to a food processor or grind it in any other way convenient for you. As a result, we will get a rich, homogeneous puree..
At this stage, you can already prepare all the spices we need to prepare ketchup. As mentioned earlier, you can add or subtract some items from the list of seasonings according to your taste. Salt and sugar, of course, must be involved in the cooking process.
Place some of the still hot puree into a small deep bowl, add two tablespoons of thick tomato paste to it, and mix the ingredients thoroughly. Add the resulting mass to the remaining cherry plum puree in the pan and mix everything again. Now gradually pour all the prepared spices into the pan, add sugar and salt in portions, knead and taste the future ketchup. Over the next 15 minutes, cook the sauce over low heat, stirring constantly with a wooden spatula or spoon. We peel the garlic and pass all the cloves through a press, add the resulting mass to the ketchup. Cook the sauce for another 10 minutes until thick: if during this time the ketchup has not thickened, then cook for another 5-10 minutes. Level the mixture with salt and sugar to taste.
Place the still hot sauce into pre-sterilized small jars as shown in the photo. We roll them up with prepared tin lids, let the workpiece cool completely and put it in the pantry. Now you know how to make delicious homemade cherry plum ketchup for the winter.
