Plum sauce for meat for the winter. Plum Sauce Recipe for Meat: Georgian and Chinese Theme

Plum sauce for the winter can be served with pasta, bean garnish, chicken, fish, veal, etc. For cooking, ripe fruits should be selected. The variety is absolutely not important, the degree of maturity is important.

Plum tkemali sauce - a recipe for the winter

Required components:

Fresh greens of cilantro, dill and parsley - one bunch each
- ripe plum fruits - 3 kg
- sugar - 5.5 tbsp.
- salt - 0.5 tbsp.

Cooking steps:

Sort the fruit and wash thoroughly. The water must drain. After that, proceed to remove the bones. Clean the garlic head. Wash greens and dry. Twist the plum halves with the addition of parsley, cilantro, garlic cloves. You can also use a blender to grind. Pour the mixture into a deep enameled saucepan, transfer to a slow fire, boil, stir several times. Throw chopped dill into the boiling mass. Dry greens will also work. Stir the contents, boil it to the desired density. It will take about 40 minutes to cook. Salt, sprinkle with sugar, stir well, continue cooking for another 15 minutes. Taste the workpiece and add spices or sugar if necessary. Prepare a container with lids. Process the container over steam, and boil the metal caps. Pour tkemali sauce from plums for the winter into jars, cork.

Prepare and.

Plum sauce for meat for the winter

Ingredients:

Sour apple - 2 pieces
- hot pepper pod
- plum fruits - 1.25 kg
- ginger root- 5 pieces.
- vinegar essence - 2 small spoons
- salt - a small spoon

Cooking:

Wash the fruits, dry them, remove the middle. Wash the apples, cut out the middle with the seed box. The skin can also be peeled. Twist hot peppers, garlic cloves and prepared ingredients through a meat grinder. Rinse the ginger root, peel it, rub it, throw it into plum puree, add acetic acid and add granulated sugar, salt. Boil the workpiece with the lid open, stirring from time to time. It is necessary that the excess liquid boil away, and the sauce itself acquires a density. Pre-sterilize jars with lids, pour the workpiece over them, seal.

A few tips:

The sharpness of the workpiece can be controlled with hot pepper. If you don't have red pepper on hand, substitute ground pepper instead. Add mint, saffron, thyme, dill, celery, basil, etc. to the dish for a versatility of taste. Acid can also be controlled with sugar. If you took too sour fruits, pour a little more granulated sugar into the sauce.

Try and .

How to make plum sauce for the winter

Take 1 kg of fruit, 245 ml of water, a couple of tablespoons of dry dill, garlic head, 3 ml. coriander, 2 tbsp. l. dried mint and one and a half tablespoons of red pepper. Cut the fruits in half, put in a saucepan. Pour water, rearrange on a quiet light. Allow them to boil so that the peel and pulp easily begin to lag behind the bone. Drain the liquid into a separate bowl, prepare a puree. Boil it until you get a thick mass. During the cooking process, add the drained liquid. Add all the spices rubbed in a mortar, salt. Boil the mass for 5 minutes, pour into bottles, pour vegetable oil on top.

Plum blanks for the winter: sauces

Green sauce.

If you take unripe fruits, you can get a blank of a beautiful green color. Select 2 kg of green fruits, put them in a saucepan, pour water on top, put on medium heat, cook until soft. Turn off the heat, let the fruit cool, but do not pour out the broth. After cooling, drain it into a separate bowl. Grind the boiled fruits through a sieve, remove the seeds along with the peel. Peel a couple of garlic heads, add it to the total mass, salt. Chop greens finely. You can crush it in a mortar along with garlic. Connect to common ground. Salt. If there is not enough spiciness, add adjika. Sprinkle sugar and salt to taste. Pour the finished workpiece into suitable containers.

Find out also.

Yellow plum sauce for the winter

Required products:

Salt - 20 g
- garlic head
- granulated sugar - 50 g
- cilantro, dill - 50 g each
- coriander - 0.5 l.
- pod hot pepper

Cooking steps:

Take fruits, pass them through a meat grinder, removing the bones in advance. Boil the sauce for 5 minutes. Add chopped garlic, spices, peppers, herbs. Once the sauce boils, remove it from the flame. While still hot, pour it into bottles.

Prepare and.

Plum sauce for the winter recipes.

First recipe.

Ingredients:

Plum fruits - 1 kg
- hops-suneli - a tablespoon
- half a bunch of parsley and basil
- a few garlic cloves
- dried red pepper
- sugar
- salt

Cooking steps:

Remove the seeds from the fruits, sprinkle the pulp with salt and sugar, put on fire. The fruits will give juice, so you should not add water to the contents. Cook it while stirring for exactly 7 minutes. Combine with suneli hops and chopped pepper. Immediately add these fruits to the main content. Hold the workpiece for another 10 minutes, stir. Lastly, add garlic pressed through a press. Break the mass until smooth immersion blender. Rearrange on the stove, boil for another four minutes, pour into steamed jars.

Consider and.

Second recipe.

Required products:

- "Hungarian" - 1 kg
- a bunch of fresh cilantro
- salt "Extra"
- head of garlic
- filtered water - ½ liter
- bell pepper
- ground red pepper
- white granulated sugar - a large spoon

How to cook:

Wash the fruit, tear off all the sticks and leaves. Place them in a bowl and cover with cold water. Place the bowl on the stove to boil the mass. This should be done only on low heat. This process will take you about an hour. Chop the peeled garlic, chop the cilantro and Bell pepper. You can additionally grind it all in a blender. Plum puree additionally grind with a metal colander and a wooden spatula. Pour the puree into a saucepan, and leave the bones in a colander. Add spices to the contents, combine with sugar and salt. Stir it all and boil for an additional 10 minutes. After reaching the desired density, pour the sauce into bottles and cork.

Satsebeli sauce from plums recipe for the winter.

You will need:

3 kg plums
- a couple of garlic cloves
- granulated sugar - 10 tbsp.
- a bag of curry - 2 pieces
- a bunch of cilantro - 2 pieces
- hot pepper - 2 pcs.

How to cook:

Peel the fruit, or rather remove the seeds from them. To do this, simply break the fruit and remove the bone from it. It is best to take fruits from which you can easily remove the bones, without additional manipulations. put on rubber gloves and remove all the seeds from the peppers. Chop them into pieces. Twist the prepared ingredients together with peeled garlic cloves and other ingredients until smooth. Boil it over low heat for about half an hour, while not forgetting to stir it. While still hot, pour the sauce into bottles. ready!

Plum and tomato sauce for the winter.

Required products:

Sugar - 200 g
- plum fruits - 1 kg
- onion - 320 g
- sweet bell pepper - 5 pcs.
- head of garlic
- hot pepper - 3 pieces
- spices (ground pepper, cloves)
- a tablespoon of vinegar

Cooking steps:

Wash fruits and vegetables, peel, remove seeds, stalks and seeds. Cut into large slices, twist in a meat grinder. Onions and peppers can not be twisted, but simply cut into small pieces. The mixture that you have turned out, put on a low fire, cook for about 2 hours, until the mass thickens. As soon as 10 minutes remain before the end of cooking, add spices, vinegar, salt, granulated sugar. While hot, pour the workpiece into steamed jars and roll up.

Consider and.

"Multicolored" tkemali.

Ingredients:

- "colorful" plums - 1 kg
- cilantro - 35 g
- a tablespoon of dried Provence herbs
- salt - ½ tsp
- acetic acid - 1 tbsp.
- granulated sugar - 3.6 tbsp.
- bitter pepper - 1.5 pcs.
- a couple of garlic cloves
- water - 145 ml

Cooking:

Wash the pulp, tear off the tails, sort, remove the damaged fruits. Put in a bowl, pour water. First, make a small fire so that the contents do not burn. Literally after 5 minutes, red juice will begin to appear, and the fruit will float in the liquid. The heat needs to be increased. The total boiling time of the workpiece is 15 minutes. The cilantro, peppers, and garlic should not be dry and limp. Use only fresh produce. Remove the seeds from the peppers, peel the garlic. These components can be killed in a blender, but then the sauce will have a slightly different consistency. Rub the plums through a sieve; it is much easier to grind the warm plum mass than the cold one. Salt tkemali, add sugar and acetic acid. Sprinkle the herbes de Provence, add cilantro, garlic and pepper. After you boil the workpiece, it can be poured into jars (they also need to be processed in advance).

Prepare also.

Tkemali from cherry plum.

Required products:

Salt - 1/3 tbsp. l.
- water - 95 g
- garlic clove - 4 pcs.
- dill, cilantro
- dried mint - ½ tbsp. l.
- granulated sugar
- dry ground ginger

Cooking steps:

Wash the fruits, put them in a saucepan, pour water, bring to a boil, boil with stirring for about 15 minutes. During the specified time, the fruits will not boil very well, but the peel will begin to burst and move away from the pulp. As soon as this process begins, transfer to a colander, grind so that mashed potatoes remain in the saucepan. Bones with peel can be added to compote. With a decoction, you will dilute the puree to the desired density, so you do not need to pour it out. Wash, dry the herbs, chop and chop with a blender. Mince the peeled garlic as well. Enter sugar and salt, boil, cook for 10 minutes while stirring. Put spices with herbs. Remove the foam, pour into a sterilized container.

Wash plums, remove pits and chop finely. We shift the chopped plums into a saucepan or a saucepan with a thick bottom.

Cook plums over low heat after boiling for 20-25 minutes, removing the foam formed during boiling. My plums were quite juicy and gave a lot of juice. But if necessary, you can also add half a glass of water.

Wash greens and chop. We also need garlic and a few rings of red hot pepper.

Mince garlic and pepper as well.

After 20-25 minutes after boiling, add greens, garlic and pepper to the plums.

Season the plum sauce with a teaspoon of Khmeli-suneli.

As for salt and sugar, it all depends on how sour your plums are. Mine turned out to be very sour, and it’s even scary to say how much sugar it took me! I needed 4 teaspoons of salt for this amount of plums. I recommend adding salt and sugar a little at a time and tasting each time until the taste of the sauce suits you.

To prepare plum sauce for the winter, we sterilize jars or bottles and lids for them in advance. Pour the prepared sauce hot into containers and cork.

Bon appetit!

Georgian plum tkemali is a "trendsetter" in the field of fruit sauces. It is prepared from the sour fruits of the same name or wild yellow cherry plum. Based on this fragrant dish, the housewives came up with a lot of new interesting recipes that will satisfy all culinary tastes. There are sour, and sweet, and spicy, and spicy sauces. It remains only to choose the option you like and prepare for the whole winter.

Methods for Seaming a Classic Dish

Homemade plum sauce is one of the favorite preparations of domestic housewives. It will decorate both a meat dish and even the most ordinary pasta.

Cooking scheme

1. Purée washed, pitted fruit. To do this, you can use a meat grinder or blender.
2. Boil the puree and boil for ten minutes.
3. Puree additional ingredients.
4. Connect the two blanks, boil and continue to cook for another ten minutes at the minimum burner power.
5. Enter flavorings and keep on the stove for another five minutes.
6. Pack in sterile jars and roll up.

As a rule, fruits for sauce are processed together with the peel. If you want the texture of the dish to be uniform, pass the puree through a sieve before cooking.

Recipe table

Sweet plum is a wonderful base for a liquid seasoning for aromatic meat dishes. Each additional ingredient and each new spice makes the fruit play in a completely new way. The table shows a selection of basic options.

Table - Recipe options for classic plum sauce

Sauce	Number of drains	Additional Ingredients	Flavoring additives
Base	1 kg	4 red bell peppers	- 1 head of garlic; - 30 g of sugar; - 15 ml of vinegar; - 30 ml vegetable oil; - salt; - black pepper
For chicken and duck	2 kg	6 red bell peppers	- 2 heads of garlic; - 2 pods of hot pepper; - 100 g of sugar; - 25 g curry; - salt
Meat	2 kg (red)	- 1 red or yellow bell pepper; - 250 ml of water	- 2 pods of hot pepper; - 150 g of sugar; - 25 g of salt; - 15 g suneli hops
Gentle	1 kg	- 3 kg of tomatoes; - 1 kg of apples; - 4 bulbs	- 200 g of sugar; - 50 ml of vinegar; - 25 g of salt; - 5 g ground black pepper; - 3 g of cinnamon; - 3 g red pepper
Chinese	1.5 kg	2 onions	- 1 clove of garlic; - 120 g of sugar (preferably brown); - 10 g of ginger; - 100 ml of vinegar; - a teaspoon of coriander; - 5 g salt
Adjika	2 kg	1 yellow bell pepper	- 200 g of garlic; - 200 g of sugar; - 3 pods of hot pepper; - 60 g of salt; - 2 tablespoons of tomato paste

lovers original flavors be sure to prepare plum sauce for meat for the winter. It will also decorate vegetable and fish dishes, omelettes and pasta. Basic Recipes can be sold unchanged or diversified with new ingredients at your discretion.

In a slow cooker

You will need:

• 1.5 kg of prunes;
• 1 kg of tomatoes;
• a bunch of greens (cilantro and basil);
• 300 g of sugar;
• 150 ml apple cider vinegar;
• a pod of hot pepper;
• salt.

Cooking

1. Remove the seeds from the fruits, and blanch and peel the tomatoes.
2. Cut into small pieces and cook for ten minutes in the "Steam" mode.
3. Puree the softened mass with a blender.
4. Add chopped greens, finely chopped peppers, as well as acid and bulk products.
5. Beat the sauce again with a blender.
6. Cook for 30 minutes in the "Cooking" mode.
7. Pack in sterile containers and roll up.

Fresh fruits are used, not dried prunes. If you don't find the recommended variety, replace it with renklod or regular Hungarian.

From jam

You will need:

• 500 ml of jam;
• eight cloves of garlic;
• a pod of hot pepper;
• 50 ml balsamic vinegar (can be replaced with apple cider vinegar);
• a bunch of cilantro;
• salt.

Cooking

1. Combine all foods except salt.
2. Blend with a blender until smooth.
3. Add salt a pinch at a time while sampling.

Sauce prepared without boiling and without seaming should be stored in glass container in the fridge. Given the presence of fresh herbs, the dish must be eaten in three days.

Spicy with nuts

You will need:

• 4 kg plums;
• three heads of garlic;
• four pods of hot pepper;
• a bunch of any greens;
• a handful of walnuts;
• 100 g of salt;
• dried cilantro;
• coriander.

Cooking

1. Free the fruits from the seeds and simmer for half an hour.
2. Puree the workpiece with a blender.
3. Add spices and crushed nuts.
4. Boil, boil for a quarter of an hour.
5. Divide into sterile jars.

The blank can be used instead of tomato paste in soups.

Amber

You will need:

• 200 g of horseradish;
• 100 g plums (yellow or red cherry plum);
• pear;
• carrot;
• 70 ml apple cider vinegar;
• 30 g of sugar;
• 10 g of salt;
• 100 ml of boiling water.

Cooking

1. Peel horseradish and fruits and pass through a meat grinder.
2. Add boiling water and bulk products to the fruit and vegetable mass.
3. Boil the workpiece and cook for 20 minutes.
4. Add vinegar, distribute into jars and roll up.

Housewives identify six rules that allow you to prepare the perfect plum sauce.

1. Experiment with spices. Plum "loves" all kinds of spices and herbs. The dish turns out to be especially fragrant and spicy if you add basil, dried or fresh cilantro, Bay leaf, star anise, cloves, nutmeg.
2. Choose quality raw materials. The fruits should be ripe (or slightly underripe), firm, firm, and without signs of spoilage. It is better to refuse the use of frozen fruits. Their taste is less expressive.
3. Cook without bones. The kernels add bitterness to the dish. In addition, over time, they begin to allocate harmful substances and significantly reduce the shelf life of the product.
4. Wash fruit thoroughly. You don't just need to wash off the dust and dirt. Ideally, wax deposits should be wiped off. This will positively affect the taste of the workpiece and its safety.
5. Use suitable utensils. It is better to cook the seasoning in an enamel pan, and you need to interfere with a wooden spatula. Upon contact with the metal, the raw material oxidizes and loses its taste.
6. Correctly identify the variety. To achieve delicate taste, give preference to blue fruits. The yellow ones make the sauce sweet. If you like a sour dish, green fruits will do.

If you are not going to stock up on gravy for the winter, but plan to use it right away, cook the dish without cooking. This way you can save as much as possible. useful material and authentic fruit aroma.

Open sauce loses quickly taste qualities. Therefore, it should be preserved in small half-liter jars, the contents of which should be consumed no more than three days.

Plum tkemali sauce - a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well, now we don’t live in poverty with plums either, so we can easily afford to cook a few jars. Moreover, our skilled housewives have adapted to replace plums with apples or red currants, immature gooseberries.

Recipes:

They eat it with meat, fish, poultry and side dishes - potatoes and pasta. The classic recipes are based on plum tkemali, garlic and herbs. In real tkemali, pennyroyal is still used, but where can we get it? Let's use hand tools.

You can eat tkemali as much as you like, nothing superfluous will be deposited on the sides, since there are no fats and oils, the sauce is low-calorie, but it is rich in pectin, which helps digest proteins, which is why it is good for meat and poultry, and of course tasty too.

I explain for those who do not know much about plums - tkemali, this is cherry plum, as it is called in Georgia, and its smart name is splayed plum. Prunes are just dried plums and nothing else... and that small plum, dark blue in color, which our hostesses call prunes in the markets, is a homemade plum, just small varieties, in many southern regions it grows like a wild game.

Well, we joked and that's enough, it's time to get down to business!

For business, you will need a pan with a thick bottom, preferably stainless steel, a sharp knife, a wooden spoon with a long handle for stirring, a sieve or a blender, and what else can be on the little things ....

We sterilize the jars in advance, wash them thoroughly with baking soda, rinse under running water running water and in the oven, at a temperature of 120-140 degrees, fry for half an hour.

Let's start with the simplest classic recipe, which serves as the basis for any tkemali sauce, and gradually we will complicate and diversify the taste.

Plum tkemali - a classic recipe for the winter step by step

If anyone can find swamp mint called "ombalo", then, of course, we put it in. And those who do not have "ombalo" - do not worry! We put the usual pepper and the taste will be the same, maybe a gourmet will distinguish, but gourmets are rarely at our tables!

What you need for a spicy sauce:

• cherry plum or sour plum, in our markets it is usually red, two kilos;
• salt half a tablespoon;
• sugar two tablespoons with top;
• a bunch of dill and cilantro;
• two chili peppers;
• a head of garlic;
• on a teaspoon with the top, just how much you scoop up, hops-suneli and coriander.

How to make plum tkemali sauce at home:

1. Rinse the plum well and put in a saucepan. Add half a glass of water and boil for fifteen minutes over medium heat. Cool down.
2. Rub on a sieve to remove the bones.
3. The resulting puree is again placed in a saucepan and put on slow heating.
4. After boiling, add sugar, salt and dry spices.
5. Wash the chili, dry it on a towel and remove the seeds with the leg.
6. My greens and garlic, clean and chop together with chili in food processor.
7. We spread the green mass in the plum puree boiling slowly, mix well and simmer over low heat for another 15-50 minutes.
8. Remove from heat, transfer to dry sterile jars and roll up.
9. Cool upside down, store in the cellar.

Bon appetit in winter!

Classic plum tkemali in a slow cooker - lick your fingers

The same sauce can be made in a slow cooker, this is a good thing, you don’t need to stand over it and stir, there is time to sit on social networks, when she will call herself ready! Let's make it from unripe prunes, the bones get into the lungs from it, and there will be sourness. And instead of mint, add a few sprigs of purple basil, it will also turn out great.

And we will get a recipe for very busy housewives who have absolutely no time, but want to pamper their family.

• a small blue plum, the bones are perfectly removed from it without cooking, two kilos;
• salt half a table. false;
• sugar one table. false;
• dill, cilantro and parsley in a small bunch;
• ground coriander and black pepper for half a teaspoon. false;
• head of garlic.

Cooking:

1. We clean everything, wash it and dry it on a towel, take out the seed chamber from the chili pepper, and the seeds from the plums.
2. We chop the plums in a food processor into dust, put them in a multicooker bowl and set the Frying or Baking mode for twenty minutes.
3. At this time, we skip all the other components in the combine - herbs, peppers, garlic, along with sugar, salt and dry spices.
4. When the slow cooker signals the end of the process, add the green mass to the bowl to the plums, mix well and turn on the Quenching mode for another half an hour.
5. When ready, immediately lay out in dry sterile jars and twist.
6. Turn over and set to cool, then lower into the cellar.

Quick and easy, very tasty!

This recipe can be said for frank lazy people. But it turns out tasty and fragrant!

I’ll warn you right away - salt is not needed, there is plenty of it in good adjika, but it’s worth tasting the finished dish if you need to add salt!

• sour plums, ideally two kilos of yellow cherry plum;
• a glass with a top of sugar;
• 5 heads of garlic;
• a glass of adjika.

Recipe:

1. Wash plums and dry on a towel.
2. Put in a saucepan, add half a glass of water and bring to a boil over medium heat, simmer for 10 minutes.
3. While the plums are cooling, peel, wash and finely chop the garlic, you can chop in a food processor.
4. We roll the plums on a sieve or colander from a fine metal mesh from the seeds.
5. Put the plum puree in a saucepan and bring to a boil over low heat.
6. Add sugar, garlic and adjika, knead and cook for five minutes.
7. Remove from heat and lay out in dry sterile jars, roll up.
8. Turn over and let cool. We put it in the cellar.

Quick and very simple, the taste is great, with meat grilled on coals, it will go with a bang!

Useful and original blanks for the winter on my website:

1. Homemade delicious tomato ketchup

How to make the most delicious tkemali sauce for the winter - a simple blue plum recipe at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the seeds are removed easily and freely. They are also called Hungarian. The sauce will turn out spicy, for an amateur.

• plums small dark blue two kilos;
• a head of garlic;
• a pod of hot chili pepper;
• dried ground coriander tsp;
• dried ground basil two tsp;
• three tbsp sugar l.;
• salt st. l.;
• acetic acid tsp;
• cilantro optional.

Cooking:

1. Wash and dry the plums on a towel. We take out the bones from them - we make a circular cross-section, divide into two halves and take out the bone.
2. We clean and wash the pepper, garlic and cilantro. We take out the core from the pepper.
3. We pass everything through a meat grinder or pass through a food processor.
4. Put the resulting puree in a separate pan and put on slow heating.
5. Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
6. Boil for five minutes and pour into dry sterile jars.
7. Roll up and cool upside down. We keep it in the cellar.

A very easy sauce to make. Bon appetit!

Bulgarian pepper will give the sauce a zest and a unique taste. We will cook from Hungarian, but whoever has a yellow cherry plum may well use this recipe!

Ingredients:

• a kilo of blue small plums;
• bell pepper 5 pieces;
• two heads of garlic;
• chili pepper 2 pieces;
• a tablespoon of salt
• two tablespoons of sugar
• ground spices, if desired, in a teaspoon (hops-suneli, coriander, a mixture of peppers).

Cooking process:

1. We wash and clean vegetables and fruits. We take out the seeds from the plums, remove the seed chamber from the peppers.
2. We pass everything through a meat grinder or chop in a food processor to a puree state.
3. Put the puree in a saucepan and put on a slow fire.
4. After boiling, we introduce sugar, salt, spices and boil for 20-30 minutes.
5. We lay out in dry sterile jars and roll up.
6. Cool upside down and store in the cellar.

Very spicy and peculiar to taste sauce, perfect for fish!

Georgian tkemali sauce from yellow plum (cherry plum) - a classic recipe for the winter

A classic is a classic and that says it all! Simple and unpretentious.

• yellow cherry plum five kilos;
• a couple of heads of garlic;
• two tablespoons of salt;
• two tablespoons of suneli hops;
• half a glass of sugar;
• chili pepper.

Cooking:

1. We clean and wash fruits and vegetables, take out the seeds from the pepper, and the seeds from the plums.
2. Grind in a meat grinder or food processor, put in a saucepan and put on slow heating.
3. Cook for ten minutes, add sugar, salt and spices and boil for another five minutes.
4. Remove from heat and pour into clean sterile jars.
5. We keep it in the cellar.

A traditional recipe, the taste is pleasant and classic, bon appetit!

Sauce that Meat Turns into a Song - Video recipe from a smart hostess

Products for the recipe:

• cherry plum (or plum fruits) - fresh and ripe necessarily - two and a half kilograms;
• two or three cloves of garlic;
• salt (without a slide) - one table. the spoon;
• a good bunch of fresh cilantro, or if there is dry, then a couple of spoons;
• ombalo (mint) - 1 table. l.;
• ground coriander and coriander grains - half st. l.;
• ucho suneli - one tsp;
• ground black pepper;
• to taste a mixture of peppers.

As you can see, you can really turn a meat dish into a song when it sparkles with completely different notes of taste.

You should also see other wonderful recipes for blanks and bright dishes:

1. Pitted cherry jam for the winter: 6 recipes for thick cherry jam with whole berries
2. The best apple pie recipe
3. dill, mint, basil, cilantro in a small bunch.

Cooking:

1. My cherry plum and apples, cut the apples into slices and everything in a saucepan, pour a glass of water. Heat over low heat until boiling. Boil ten minutes.
2. Cool and rub through a sieve.
3. Put the fruit puree in a saucepan and bring to a boil.
4. We add greens chopped in a food processor with garlic and pepper, salt, sugar and boil for ten minutes.
5. Fill in sterile and dry jars, roll up and put in the cellar.

A real classic Tkemali recipe for meat is very tasty from a Georgian chef

There are many restaurants with oriental cuisine, namely with Georgian cuisine, but unfortunately not every restaurant can boast of real Georgian dishes.

This video will cover traditional recipe original sauce, without extra words and additives - watch, cook and enjoy the exquisite taste:

How to cook tkemali sauce at home for the winter: secrets and tips

There are no special secrets here, except for one thing - the most delicious tkemali is obtained from yellow cherry plum, it has an indescribable taste and aroma!

And the advice is also the same - stir the sauce constantly while cooking, otherwise it may burn!

Try to make such an incredibly tasty and varied sauce! Here you will see how familiar and daily prepared dishes will sparkle with you. And households, guests and acquaintances will not only be delighted - they will inspire you to new culinary masterpieces.

I noticed that recently it has become customary to call any plum sauce tkemali. Today we will prepare a simple plum sauce for the winter. The recipe is very simple, the sauce does not require long boiling. And one more "plus": the recipe can be safely attributed to the "natural canning" series. After all, the composition of the sauce includes only products of plant origin, it does not contain salt and vinegar. This preparation uses seemingly completely incompatible products: sweet plums, garlic and bell peppers. After trying the finished sauce, you will be surprised how harmoniously the ingredients are combined, without any of them the sauce will lose its delicious aroma and amazing fresh taste. The composition is supplemented by a small amount of vegetable oil, which is also a link.

This plum sauce is a wonderful addition to meat and poultry dishes, boiled potatoes and rice.

Ingredients:

• plums - 500 g
• sweet pepper - 1 pod
• garlic - 3 cloves
• black peppercorns - 5 pieces
• sunflower oil - 1.5 tbsp. l.

How to make a simple plum sauce for the winter

Wash the plums well and free from the stalks. Cut each plum in half and carefully remove the pits.

Rinse sweet pepper, cut in half lengthwise, remove the seed box and remove the stalk. Cut the flesh randomly.

Peel the garlic cloves and wash.

Pass the prepared plums, peppers and garlic through a meat grinder with a large grate.

Transfer the resulting mass to an enameled or glass container for cooking the sauce.

Add vegetable oil.

Put the saucepan with the future sauce on the fire. If you have a fire spreader on the farm, install it under the pan. This clever kitchen gadget will keep the sauce from burning.

Let it boil, then lower the heat and simmer the sauce for 15 minutes.

Add black peppercorns and cook for another 5 minutes.

Pack hot sauce in sterilized jars, seal tightly with lids and cool at room temperature.

Plum sauce with sweet pepper and garlic is ready. Keep it in a cool place.

The season for preparing the sauce is August - September.

Note to the owner:

Plums for making sauce, choose yellow or red. The fruits should be firm, not quite ripe, without damage and rotten places.

Peppers, in turn, choose fleshy, dense, ripe and sweet in taste. Coloring doesn't matter.