A separate topic in modern cooking is the preparation of sauces, which are a wonderful addition to any dish.

Many of us, after visiting the Caucasus, probably longingly recall local cafes, where almost all dishes are served with very tasty, magical sauces, the variety of which is simply mesmerizing.

Meanwhile, the basis of these sauces is the most common plum, from which, in addition to sweet dishes, a delicious spicy seasoning is also obtained. It can be prepared from these fruits of any variety and any ripeness. This fragrant seasoning for the winter can be prepared at home. In this article I will tell you about the most simple and incredibly delicious recipes for preparing this dish.

This recipe is convenient because you do not have to strictly adhere to the proportions. We cook from the quantity of products that are available, guided by our taste.

For cooking, I used such an early ripe variety with a sweet taste and honey aroma. Sourness is present only in the peel.

Ingredients:

• Plum
• Sugar
• Hot pepper (can be replaced with ground red)
• Carnation
• Water (if you steam the plum first)

We sort the plums, wash and remove the seeds. Then we act on the basis of our strengths, imagination and free time.

To obtain a puree of a homogeneous consistency, you can pass the fruit through a fine grate of a meat grinder, grind it in a blender or wipe it through a sieve after steaming. In the latter case, the sauce turns out to be more delicate, but requires high costs strength and time.

I did the following. I put the fruit in a saucepan, half filled it with water and put it on a small fire. I languished them from the moment of boiling until they were completely boiled for about 10 minutes (ripe ones boil faster, unripe ones take longer).

The resulting mass was crushed with a blender. Many authors of recipes for this sauce suggest removing the peel, but then it turns out to be too pale and inconspicuous. As a result, I got about 2 liters of fruit puree, to which I added 1 tsp. salt (with a slide) and 1 tbsp. l. sugar (with a slide).

half hot pepper(can be replaced with 1 tsp. ground red) I also ground it with a blender (it can be done without pepper, then the taste will be more delicate). Then I crushed 3 clove inflorescences and a tablespoon of coriander seeds in a mortar, added to mashed potatoes and cooked over medium heat for 20 minutes. You can change the combination of spices to your liking.

If coriander seeds are roasted a little in a dry frying pan, they will acquire a richer flavor.

Since everyone has their own taste preferences, during the cooking process, I recommend periodically taking a sample, adding salt, sugar and spices if necessary.

Hot sauce has a slightly different taste. Therefore, to determine whether there is enough salt and sugar, you can put a small amount on a saucer, cool and take a sample.

I hotly spread the finished sauce over sterilized glass jars, hermetically sealed with sterilized lids and wrapped in a blanket until completely cooled.

Plum sauce with basil and garlic for the winter

Now let's cook more spicy sauce with a bright aroma. As the main spices, I used purple basil, which differs from green in a milder smell. This plant is very widely used in Tatar, Caucasian and Uzbek cuisine.

I cooked from early ripe varieties: sweet red variety "July" and fragrant variety"Hungarian" with sourness.

Ingredients:

• Plums - 2 kg
• Sugar - 40 g (1 tablespoon with a bump)
• Hot pepper - 1/2-1 pc.
• Garlic - 1 head
• purple basil ( fresh herbs) - 0.5 bunch
• Coriander - 1 tbsp. l. seeds
• Water 1 cup (250 ml)

We divide the prepared washed fruits into halves and remove the seeds. Put in a saucepan, add water, put on moderate heat and boil for 10-15 minutes, until the peel begins to lag behind.

Next, grind the boiled fruit along with the peel. convenient way. Add salt, sugar and put on a small fire. Cook for 15-20 minutes, stirring occasionally to prevent burning. In the process of cooking, we taste the fruit mass and, if necessary, add salt or sugar.

Meanwhile, peel the garlic, wash the basil well. I usually put fresh herbs in advance in a deep bowl and pour for 20-30 minutes cold water and only then rinse under running water.

Basil is combined with such spices as dill, ginger, marjoram, mint, rosemary, celery, tarragon, parsley.

We cut off the stalk of hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to use rubber gloves).

Garlic, hot peppers and basil are twisted through a fine grate in a meat grinder or grind with a blender.

Roast coriander seeds in a dry frying pan and grind in a coffee grinder or crush in a mortar. Add all the spices to the resulting pasta and continue to cook for 5 minutes.

In the process of heat treatment, basil loses its aroma very quickly, so you need to add it at the very end of cooking for 3-5 minutes.

Pour the finished sauce hot into sterilized glass containers, close with sterilized lids and wrap until cool.

Delicious bell pepper recipe

In that interesting recipe I used the Hungarian variety and added bell pepper, which gives the dish a bright rich aroma and a beautiful shade.

Ingredients:

• Plums - 1 kg
• Bulgarian pepper (sweet) - 500 g
• Salt - 10 g (1 tsp with a hillock)
• Sugar - 20 g (2 tsp with a bump)
• Hot pepper - 1 pc.
• Garlic - 1 head
• Coriander - 1 tbsp. l. seeds
• Khmeli-suneli - (1 tsp with a hillock)
• Cinnamon - 1 tsp
• Water 1 cup (250 ml)
• Apple cider vinegar - 1-3 tbsp. l. (optional)

For its preparation, you can take vegetables of any color. It is best to choose large, fleshy fruits of sweet pepper.

Plums must be washed, separating the bones and cut into halves. Put prepared fruits in a saucepan, add water and cook for 10-15 minutes. Next, remove the pan from the heat, cool.

Meanwhile, peel the garlic, spicy and bell peppers wash, clean from seeds and partitions. Next we bake Bell pepper and remove the skin from it. We grind garlic and hot pepper in a blender, coriander - in a coffee grinder or crush in a mortar.

In the oven, peppers are baked at a temperature of 200 degrees for 15 minutes. In a slow cooker on the "Baking" mode - 15-20 minutes.

In a saucepan with steamed fruit, add pepper, spices and grind everything. I crushed immersion blender. Next, put the fruit and vegetable mixture on the fire, bring to a boil and cook for 10-15 minutes.

In the process of cooking, we taste the resulting puree and, if necessary, add the missing ingredients. I note that roasted peppers add extra sweetness to the dish. In the end, the sauce turned out not sour enough, and I added apple cider vinegar.

If you want the sauce to be without garlic spiciness, then put the ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the bitterness will disappear.

Pour the finished sauce hot into sterile jars, roll up and wrap until cool.

How to Make Plum and Tomato Sauce (Winter Recipe)

I must say right away that this recipe is for housewives who have little time for culinary delights. In this recipe, we will try to combine two completely different, but very loved by everyone tastes - fruit and tomato. In most recipes, the basis of this sauce is tomatoes, but we do not forget that we want to cook it from plums, so we take twice as many fruits as vegetables. In this recipe, I used the Hungarian variety and red tomatoes.

Ingredients:

• Plums - 2 kg
• Tomatoes - 1 kg
• Salt - 30 g (1 tablespoon with a hillock)
• Sugar - 100 g (5 tablespoons with a bump)
• Hot pepper - 2 pcs.
• Garlic - 2 heads
• cilantro - 1 bunch
• Carnation - 3 inflorescences
• Coriander - 1 tbsp. l.

We sort the fruits, wash them and, cutting them into halves, separate the bones and twist them through a meat grinder using a fine grate.

Grind coriander seeds in a coffee grinder or crush in a mortar along with cloves. We place the cilantro in a deep bowl and pour cold water for 20-30 minutes, then rinse under running water and dry with a paper towel.

Garlic, hot peppers and cilantro are twisted through a fine grate in a meat grinder or grind in a blender.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic and hot pepper.

During the cooking process, the garlic loses its sharpness and becomes sweet in taste. The aroma of garlic becomes softer and thinner.

And now, when a breathtaking aroma begins to emanate from the fried spices, add fruit and vegetable mass, salt, sugar to them and continue to simmer over low heat for 25-30 minutes. Don't forget to stir.

During cooking, we taste and, if necessary, add the missing ingredients.

Plum sauce with tomato paste for meat

Another option is tomato- plum sauce we will cook using ready-made tomato paste instead of a tomato. For this recipe, we will use blue varieties of fruit so that the resulting product has a bright, saturated color. You can make your own tomato paste or buy it. I buy ready-made tomato paste in the store. This recipe will remain relevant in winter time, since fruits are now sold in stores all year round.

Ingredients:

• Plum - 2 kg
• Tomato paste - 200-300 g
• Garlic - 150 g
• Hot red pepper - 2 pods
• Sugar - 1/2 cup
• Salt - 30 g (1 tablespoon with a hillock)
• cilantro - 1 bunch
• Cinnamon - 1 tsp
• Carnation - 3 inflorescences
• Refined vegetable oil - 100 ml.
• Water - 2 glasses
• Peppermint - a few sprigs (optional)

My fruits, twist in a meat grinder through a fine grate. We wash the greens well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. I had peppermint and I added it. We also prepare hot peppers and garlic.

Garlic, hot peppers and herbs are twisted through a fine meat grinder grate. We grind 3 inflorescences of cloves in a mortar.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic and hot pepper. When the garlic gets golden color, add tomato paste and fry for 1-2 minutes. Then add water, prepared fruit puree and cook for 40 minutes.

When choosing tomato paste, pay attention that it does not contain starch, preservatives and stabilizers.

The finished sauce is poured hot into sterilized glass jars, hermetically sealed and wrapped with a blanket until it cools completely.

This sauce is served cold and goes well with grilled or oven-roasted meats. It can also be served with poultry, potatoes and pasta dishes.

This year at my dacha was big harvest drain. Therefore, in addition to the traditional jam and compotes, I decided to make a hot plum sauce for the winter. It goes well with meat dishes and can be used as a dressing for or as an addition to sandwiches.

The finished sauce has a rich sweet and sour taste with a spicy spicy note and a fruity aroma. For this recipe, I used two fairly long pods of hot peppers, the sauce turned out to be moderately spicy.

Therefore, during cooking, taste the sauce and add hot peppers to your liking. From the indicated amount of ingredients, 1.8 liters of preservation are obtained.

Ingredients:

• 2 kg plums (pitted, net weight)
• 200 g garlic
• 2-6 hot peppers
• 200 g sugar (may be less, depending on the acid of the drain)
• 1 st. l. salt
• 2 tbsp. l. tomato paste

How to make hot plum sauce for the winter:

Wash the plums thoroughly, cut in half and remove the pits.

Peel the garlic cloves and wash. We wash the pods of hot pepper, remove the seeds and cut into small pieces. Combine prepared plums, garlic cloves and hot peppers in a blender bowl.

Grind the mixture into a homogeneous mass. If you do not have a blender, you can grind the ingredients with a meat grinder. Pour the mass into a pan of a suitable size, preferably with a thick bottom.

Let's add to homemade sauce from plums for the winter coarse table salt.

To make the sauce sweet and sour, add granulated sugar.

Next, add tomato paste, following the recipe for spicy plum sauce for the winter.

Put the saucepan on medium heat. Bring the mixture to a boil, then remove the foam with a slotted spoon and reduce the heat to minimum. Stirring occasionally, boil the sauce for 15 minutes.

Then beat the sauce with an immersion blender for greater uniformity. Return the saucepan with plum sauce to the stove, bring it to a boil again and boil for 5 minutes, stirring constantly.

Pour the prepared hot plum sauce for meat for the winter into sterilized glass jars, cover them with sterilized metal lids and roll them up using a special machine. Having wrapped the blanks with a blanket, leave them for 1-2 days until completely cooled. We will store the finished preservation in a dark and cool place.

Various additives, including sauces, allow you to give familiar dishes new flavors. Of course, you can buy them in the store, but it is much more practical to cook them yourself. For example, a healthy and versatile plum sauce.

Peculiarities

Plum-based sauce is a spicy addition to meat dishes, vegetables. Plum sauce (sour, green) is a great opportunity to “attach” a crop that is not suitable for fresh consumption or for making jam, jam.

For some types of sauce, it is recommended to take sour fruits, while for others - only ripe ones. In any case, overripe and beginning to rot plums should not be used. This will spoil the taste of the sauce, giving it a damp, musty smell.

Despite the variety of recipes, they all involve the cleansing of the pulp from the stone. To do this, the plum is cut into two halves along the circumference, after which the stone is easily removed.

Grinding the fruits can be done with a blender, but it is much better to grind the boiled plum mixture through a colander beforehand. This will get rid of the skin, which, with simple grinding, will still be felt in the finished dish. After the composition is passed through a colander, it can be whipped with a blender. This will ensure maximum uniformity of the sauce, as well as its airiness.

The classic recipe involves boiling plums and mashing them. Real creativity begins with the choice of spices and additional components that allow you to get spicier or, conversely, gentler sauces. Addendum soy sauce and ginger allows you to get Chinese sauce or an analogue of Hoisin sauce. The use of cilantro and oriental spices turns the sauce into a work of culinary art of Georgian cuisine.

When cooking, sauces can burn and “spit”. It is better to cook them in cast-iron thick-walled dishes, a cauldron, and also mix occasionally. Better with a wooden spoon or spatula. The piquancy of the dish is largely provided by spices. Professional cooks recommend using not ready mixes, and grind the spices just before adding them to the dish. This will maximize their flavor.

A sauce that is too thick can be saved by adding water and whisking the mixture thoroughly with a blender. However, it is better to use a decoction in which plums were boiled to obtain mashed potatoes. After cooking, it is recommended to pour out a small amount of drain water just for such cases.

An excessively liquid sauce can be “compacted” by introducing finely chopped herbs or nuts into it. If a long-term storage of the dish is not expected, you can also add a little flour or starch, which are poured into the plum mixture stirred over a fire. After adding these components, it is necessary to puree the composition again.

If the sauce is to be stored for a long time, then it is necessary to roll it up in sterilized jars and provide suitable storage conditions. Until the jars of sauce have cooled, they are wrapped and left indoors. After cooling, they lower it into the cellar or put it in the refrigerator.

How to cook?

For this dish, you can use slightly unripe fruits of the Hungarian variety or cherry plum. Plum goes well with vegetables - tomatoes, carrots, as well as sweet and sour apples, walnuts. In any case, slightly sour plum fruits give the finished sauce a piquant taste.

Classical

This group of plum sauces includes tkemali. It is a traditional Georgian or Abkhazian sauce, which is prepared from unripe plums with the same name of the variety (tkemali, better known as cherry plum). It is often served with meat, barbecue, barbecue.

The list of products for tkemali is as follows:

• 4 kg plums;
• 2 teaspoons ground coriander;
• a head of garlic;
• 200 g mint;
• 2-2.5 teaspoons of sugar;
• Salt to taste (about 1 teaspoon will be enough);
• 450 ml of pure water.

Plums should be washed, put aside unusable, and then put in a saucepan, add water and bring to a boil over high heat. Then the fire is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, the skins and bones will easily separate from the pulp. Once this has happened, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, it is rubbed through a colander. All the pulp turns into a homogeneous puree. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce simmers for another 7-10 minutes over moderate heat. Focusing on your own taste preferences, you can add pepper or a mixture of peppers to it.

To store tkemali, it is necessary to sterilize the jars, pour the sauce into them and roll them up with metal lids.

As already mentioned, both Georgians and Abkhazians love and know how to cook tkemali. However, the Abkhaz sauce is usually made from cherry plum, and the Georgian sauce is made from Hungarian or similar varieties. Tkemali is also made from green plums, adding blackthorn to it. Chutney sauce, which is an Indian sauce with the addition of spices and fruits, can also be attributed to the classics. Ideal for duck, lamb, pork and vegetable side dishes.

Plum chutney:

• 0.5 kg plums;
• 100 g pineapples;
• 50 ml pineapple juice;
• 2 tablespoons of honey;
• star anise;
• 20 g fresh chopped ginger;
• cinnamon stick;
• 1 tablespoon of balsamic vinegar;
• 1 tablespoon brandy.

For this recipe, it is convenient to use canned pineapple, taking pieces of fruit and juice from there.

Wash the plum, remove the seeds from it, cut into halves or quarters. Put the fruits in a saucepan, sprinkle with spices, add honey, alcohol, juice and pineapple pieces. Leave for 30-60 minutes so that the fruits are saturated with spices and give juice. After that, add water and bring to a boil. From the moment of boiling, reduce the heat and simmer for another half hour.

Catch the star anise and cinnamon from the mixture and pierce it with a blender. Simmer for 10 minutes, at the very end you need to add balsamic vinegar. The dish can be served at the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to chutney, and spices - ginger, cloves, mustard. A feature of this sauce is the sweet and sour taste, which must be taken into account when choosing the ingredients.

For the winter

Many of the above recipes are suitable both for consumption immediately after preparation and for rolling up for the winter. When you make a dish for the future, it is better to take small jars - 0.5-0.7 liters.

Spicy sauce:

• 2.5 kg "Hungarian";
• 2-3 chili pods;
• 2 bell peppers;
• 250 ml of water;
• 2 tablespoons of sugar;
• 1 tablespoon of salt and seasoning "Provencal herbs".

The berries are sorted, washed and separated from the seeds. After they need to be transferred to a thick-walled dish, pour in water and put on a slow fire. Simmer for 10-15 minutes until softened. Peppers should be washed, chopped, seeds removed and chopped, put to the plums. After that, beat the mixture with a blender, and then additionally wipe through a sieve. This will help to achieve smoothness and uniformity of the composition.

The next step is to add salt, sugar and spices, after which the dish is boiled for another half an hour. The jars need to be sterilized, put the slightly cooled sauce in them and close the lids.

Plum sauce with apples is unsweetened, but quite rich. For him, you should prepare:

• 1.2 kg of plums and apples;
• 2 kg of tomatoes;
• 220 g sugar;
• 50 ml of table vinegar 9%;
• 3 onions;
• 1 teaspoon black pepper;
• a pinch of red ground pepper;
• 1 tablespoon of salt;
• half a teaspoon of cinnamon.

Wash fruits, vegetables and berries. Remove cores from apples, stalks from tomatoes, seeds from plums, peel bulbs. Cut everything into pieces and scroll through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, boil for 2 hours. After the specified time, it is necessary to break through the mixture with a blender, salt and put spices, put on fire for another 45 minutes.

At this time, prepare jars and lids. Before turning off the sauce, add vinegar, mix everything thoroughly and immediately pour it into jars.

Meat

Chinese Plum Sauce:

• 1.2 kg plums;
• 100 g of sugar;
• 40 g of chopped ginger root;
• 2-3 cloves of garlic;
• 120 ml of rice vinegar;
• 2 star anise;
• 2 stars of carnation;
• cinnamon stick;
• 1-1.5 teaspoons of ground coriander.

Preparation of "Hungarian" or another variety in this recipe comes down to rinsing under water, removing seeds and skins. The latter can be removed by scalding the fruit with boiling water and leaving it in this water for 10-15 minutes.

However, for most housewives, it is easier to grind pre-boiled (for 5-10 minutes) plums through a sieve or colander. With this method, both bones and skins are simultaneously separated from the pulp.

After that, the fruits should be put in a thick-walled saucepan and immediately add all the ingredients (chop the garlic, peel and chop the ginger root) and put it on moderate heat for half an hour or until the plums turn into a puree. After that, you should remove the spices from the composition - star anise, cloves, cinnamon stick, and then beat the sauce with a blender until smooth. Chinese sauce can also be served immediately with meat or stored for the winter.

Simple Meat Sauce:

• 1 kg plums;
• 2-3 tablespoons of sugar (preferably brown);
• 10 g hops-suneli;
• 2 cloves of garlic;
• 30 ml of water;
• salt, pepper to taste.

The berries must be washed, the seeds removed from them, and then pureed using a blender. Salt, add spices, chopped garlic, mix everything and put on fire. It is necessary to boil until the mass becomes homogeneous and its shade becomes brownish. This dish is not intended for long-term storage, it must be eaten no later than 3-5 days.

The unusual taste of plum sauce is harmoniously combined with any meat. It is recommended to spice up the sauce by adding pepper. However, you can do without it or adjust its content at your discretion. One of the most simple recipes involves the use of the following products:

• 1.5 kg plums;
• 2-3 cloves of garlic;
• 2 tablespoons of sugar;
• salt to taste (usually 1 teaspoon)
• 1 teaspoon of "hops-suneli" and coriander;
• 1 chili pepper;
• 70 ml of water.

Sort through the berries, removing damaged and rotten ones. Even a small amount of rot can spoil the taste of the whole sauce. Then they are washed under water, bones are removed from them. It is more convenient to cut the fruit in halves.

The berries prepared in this way are put into a container with a thick bottom and walls, filled with water and brought to a boil over moderate heat. After the appearance of bubbles on the surface of the mixture, leave the minimum fire, cover it with a lid and simmer for another half an hour, stirring occasionally.

While the plums are being prepared, it is necessary to wash and peel, and then finely chop the pepper, push the garlic. Ready plums must be pureed by mashing through a colander or punching with an immersion blender.

The resulting puree should be boiled again for half an hour, stirring regularly. After the specified time, the remaining ingredients are added to the mixture. The resulting composition is boiled for another 20 minutes without a lid over low heat, then re-purified and stewed for another 10 minutes.

This sauce can be served immediately (cooled slightly) or preserved for the winter. It goes well with both fatty pork and dietary chicken, turkey. You can add greens to it (bunches of parsley, cilantro) or walnuts. For piquant sourness, it is permissible to enter lemon juice(1-2 tablespoons) 2-3 minutes before done.

Combination with other vegetables and fruits

For those who are fond of cooking, plum sauce is an opportunity to come up with many new dishes, because you can add a wide variety of fruits and vegetables to it, changing the shade of the finished dish. A combination of plums and tomato is common, then the sauce turns out to be more liquid, and if you add garlic and pepper, then it will taste like adjika.

The sauce with apples turns out to be denser, sweet and sour. In this case, it is better to use later, sour varieties of apples.

If you add a lot of greens to the sauce (first of all, parsley and cilantro) and season it all with spices (hops-suneli, a mixture of peppers), you will get a dish with pronounced oriental notes. This sauce is indispensable for barbecue, dishes on the fire.

To make oriental sauce more refined will allow the use of soy sauce, cinnamon, star anise, ginger.

You can add sourness to the sauce, which so harmoniously sets off the taste of fried pork or beef, by supplementing it with cherries or cranberries.

Suitable dishes

Sauce can be served as self snacks, and to meat dishes, side dishes. It is recommended to put it on slices of bread or loaves, supplementing with a sprig of greens, sesame seeds.

All Georgian meat dishes harmonize well with this sauce - kebabs, chakhokhbili, chakapuli, as well as snacks like shawarma. Fire-grilled or grilled vegetable side dishes also take on a more interesting flavor when plum sauce is added. However, even with everyday food, such as boiled potatoes, rice, pasta, slightly spicy plum sauce is combined very harmoniously.

It is not recommended to combine such sauces with dishes that have their own delicate and varied taste. In this regard, the supply of multifaceted tkemali to red fish is quite controversial. The latter more "asks" for more tender and less colorful creamy sauces. On the other hand, pollock is quite simple and insipid in taste, plum sauce will “enliven” telapia. Plum and vegetable sauce like tkemali can be added to soups instead of or in half with tomato paste, and can also be used to stew meatballs. Pairs well with dolma.

Prepare the following ingredients for this recipe:

• 0.5 kg of beef pulp;
• 1 head of red or purple onion;
• 150 ml soy sauce;
• 10 mg honey;
• 2.5-3 tablespoons of plum sauce prepared according to one of the above recipes;
• salt and black pepper to taste;
• oil for greasing the pan.

Rinse the beef, remove the films and cut into 1 cm thick plates. You can use steaks or pieces of meat. The resulting pieces should be placed in suitable dishes for baking and pour marinade. The latter is prepared by mixing plum and soy sauce, honey and salt and pepper.

Marinate the meat for 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will turn out. You can leave the meat in the marinade overnight.

As a side dish, it is better to choose light dishes that do not have a pronounced taste - rice, stewed or grilled vegetables, boiled potatoes.

Spicy chicken with plums

Spicy plum sauce blends harmoniously with chicken meat, making the dry chicken itself juicy and fragrant. Whole fruits, which are also present in the dish, will emphasize the amazing taste of whole baked chicken with spices. The list of ingredients for cooking looks like this:

• 1 medium-sized chicken (although according to this recipe, you can cook its individual parts - breast, drumsticks);
• 4-5 tablespoons plum sauce;
• 400 g fresh plums;
• 2-4 cloves of garlic;
• 1.5 teaspoons ground coriander;
• salt and black pepper to taste.

The carcass should be washed and blotted with a paper towel. Then grate with a mixture of salt and coriander, put garlic inside, previously peeled and pressed through a press.

Grate the bird inside and out with the sauce and leave it to marinate in this form for a couple of hours.

Now you can start preparing the plums. They must be washed, the bones removed, cut into 2 halves.

The chicken should be transferred to a baking sheet or in a special form, place the plums here, cover with foil and bake for 50-60 minutes at a temperature of 200 degrees. 10-15 minutes before cooking, it is recommended to remove the foil so that the chicken acquires an appetizing crust and browns.

Serve chicken on a platter, sprinkled with herbs and laying baked plums on the sides. It would be nice to put a separate plum sauce on the table.

Recipe in the next video delicious sauce tkemali.

RECIPE #1

Plum sauce for meat - homemade recipes with photos

Ingredients:

1. Plum (preferably red, but I have Hungarian) 1 kg.
2. Hot red pepper to taste - my pepper was not very hot, so I added 3 pods
3. cilantro
4. Sugar to taste - I took about 2 tablespoons
5. Salt to taste - I took about 1 tsp.
6. Ground coriander 1 tsp

Cooking:

1. Rinse the plum, pat dry, cut in half and remove the pits.
2. Scroll the plum halves through a meat grinder or chop in a blender.
3. Peel the pepper from the seeds and finely chop, lay out to the plum.
4. Put the plum on a small fire and cook for 20 minutes.
5. Now add very finely chopped cilantro, salt, sugar and ground coriander to the plum. Bring to a boil and cook for 10 minutes.
6. Beat the plum sauce again with a blender, put it in a sterilized jar and roll up the lid.

RECIPE #2

Ingredients

• Pitted plum - 2 kg.

• Fresh basil - 1 bunch

• Ground coriander - about 1 tbsp. spoons (to taste)

• Hot pepper - 1-2 pods

• Salt, sugar to taste

Cooking plum sauce for meat
Remove the pits from the plum. Put in a blender and grind together with peeled hot peppers.

We spread the finished mass in a stainless pan.

Bring the plum puree to a boil. Boil for about ten minutes.

Add salt, sugar, to taste.

Chop the basil and put it in a bowl.

Season the sauce with coriander.

Boil the whole mass for another five minutes. Then turn off the fire. Let cool slightly. Grind again with a blender. This time you can do it right in the pan with a puree attachment. We take a test for the last time. The sauce should turn out with a pleasant sourness, a little sweet and spicy. We give the spiciness to the plum sauce the one that, in our opinion, is optimal. To do this, put as much capsicum as you need. The spiciness also depends on the pepper itself. It's not always sharp enough.

Bring the homogeneous finished mass back to a boil, boil for about five minutes.

Sterilize lids and jars. We put boiling sauce in half-liter jars and roll it up.

Plum sauce can decorate any meat dish and become your favorite. From this amount of plums, about three half-liter jars can be obtained. Therefore, when harvesting, plan how much sauce you will need in the winter.

Plums can be taken any, especially valuable in this case sour varieties. And our plum sauce for meat is ready, enjoy your meal.

http://interesnye-recepti.ru/sous-iz-sliv-k-myasu/

RECIPE #3

Cooking time: 35 min.

Preparation time: 15 min.

Number of servings: 10 pcs.

Ingredients for the recipe "Sauce for cherry plum meat":

Sweet and sour meat sauce

I propose to cook very tasty sweet and sour sauce from cherry plum. It goes great with meat or chicken. Such a sauce is prepared from cherry plum puree with the addition of ground red pepper, garlic, sugar and dill seeds. If desired, parsley, cilantro or mint can be added to such a sauce at the end of cooking. The finished sauce is stored in the refrigerator in a sealed container.

Usually, plum sauce is called "Tkemali", it is prepared in Georgia, Bulgaria, and the Caucasus. Plums for classic sauce you need to take sour. Vinegar is not added to Tkemali sauce, as sour plums are used.

Traditional Tkemali is made from a variety of plums, which has the name of this sauce. A variety of plums "tkemali", which do not grow in our area. Therefore, I will prepare the sauce from ordinary round, our local plums.

But this is about Tkemali, but plum sauce for meat for the winter can be prepared from any variety of plums. Even turn and cherry plum will do. I bought sweet and sour blue plums.

How to cook plum sauce for meat for the winter

The plum sauce turned out to be spicy, fragrant, spicy, sweet and sour, fruity. This sauce will appeal to lovers of sweet and sour fruit sauces. I must say right away that the color of the sauce depends on the plums from which it is prepared.

My husband gave a high rating to this sauce, as he loves plums very much. He really liked the sauce. And I'm ashamed to admit, but I've never tried plum sauce before. Nevertheless, I was satisfied with the result.

Plums are the main ingredient in the sauce. But plums can be successfully replaced with blackthorn or cherry plum. Plum puree is combined with spices, herbs, garlic, salt, sugar is added and boiled to the consistency of thick sour cream.

Fresh herbs are added to the traditional "Tkemali": cilantro, parsley and pennyroyal. But we usually add greens to such sauces just before serving.

This makes the sauce tastier and more flavorful. This has already been proven, since we add it to fresh cilantro and mint before serving, this is an unusually tasty and aromatic sauce. If you haven't tried it, I recommend it.

Plum sauce for meat. Recipe with photo

Sauce Ingredients:

• 1 kg. drain
• 50 ml. vegetable oil
• 3-4 garlic cloves
• 6 art. spoons of sugar
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 0.5 teaspoon ground black pepper
• 1 teaspoon spices (basil, cilantro, marjoram, dry dill, parsley, mint)
• 1/2 chili pepper (optional, I didn't add)

I will say right away that the recipe is quite simple, the sauce is also prepared quickly. I cook plums from a kilogram because I decided to try it. I also want to cook a lot this year. different recipes sauces and ketchups, but there is not much space for storing products, so I will cook a little bit.

I want to note that we need to make puree from plums, you can make puree in various ways.

My plums are the most common, I didn’t take the “eel”, I took the usual round plums. Plums need to be washed, remove the stone and ponytails.

When buying plums, pay attention to them. appearance, make sure that the stone is well behind the pulp. Some vendors even let you taste plums, so you can still appreciate the taste of plums.

I bought sweet and sour plums, these are just right for sweet and sour sauce from plums to meat. But back to making puree.

1 way is to wash the plums, pour them into a saucepan, add a little water to the bottom and boil until the plums become soft. Then wipe the plums through a strainer, so the skin and seeds will be in the strainer.

2 way consists in blanching plums. Plums need to pour boiling water, then remove the skin from them and remove the seeds. Grind the pulp using a blender.

3 way remove the stones from the plums, twist with the peel into a meat grinder or chop with a blender, boil the plums until soft and rub through a colander.

4 way Suitable for those who have small volumes and large plums. Wash the plums, remove the pits and grate the halves of the plums on a grater so that the peel remains in the hands. For uniformity, you can grind the puree in a blender. That's exactly what I did.

It turned out a thick and homogeneous puree. Now let's prepare the rest of the ingredients. We need sugar, salt, vegetable oil, garlic, and spices. From spices, I took coriander, ground black pepper.

Garlic must be crushed through a press. At this stage, you can add hot red pepper to the sauce. Wash the pepper, cut in half and remove the seeds.

But I do not add consciously, as the sauces that we prepare are loved by children. They love a lot of sauces. We have already prepared a lot of tomato sauces, ketchups, there is no “chili” pepper anywhere. This is one of the latest recipes.

We also add vegetable oil. Vegetable oil take refined. I add 50 grams of oil.

Cook the sauce in a heavy bottomed saucepan. We put the sauce on the fire, from the moment of boiling, reduce the heat to a minimum and simmer the plum puree over low heat. Preparation of plum sauce for meat lasts 1 hour.

Be sure to stir the sauce from the plums with a wooden spoon while cooking the sauce so that it does not burn. The sauce is boiled down and a thick homogeneous puree is formed.

While preparing the plum sauce, be sure to taste it and add more sugar and salt if needed. Spices can also be adjusted to your liking.

The finished sauce is poured into sterile jars and closed with sterile lids. From the indicated amount of ingredients, we got 500 ml. plum sauce. This is what the plum sauce for meat looks like. The sauce is quite thick, and after cooling it becomes even thicker.

If you want to make a plum sauce for the winter, then you will have to increase the amount of ingredients.

I will add fresh herbs to the sauce just before serving. Usually fresh parsley, cilantro and mint are added.

Plum sauce turned out to be sweet and sour, spicy, spicy, but at the same time you can feel the taste of plums, this sauce will go well with meat, fish, poultry, potatoes, kharcho soup. Especially the serving of such a sauce will be relevant to pork, lamb, and beef skewers.

The sauce is served cold. In addition to meat, the sauce can be served with fish. Due to the presence of pectins and tannins in the sauce, meat and fish dishes are better absorbed.

The color of the sauce, again, depends on the variety of plums. Red plums make the sauce red, yellow plums make it yellow. So when choosing plums, be guided by the varieties of plums.

Well, we continue to delight you with new, tasty and proven recipes.

Cook with love!