Recipes for making tkemali sauce at home

Classic recipe for plum tkemali sauce for the winter

Equipment: knife, cutting board, bowl, sieve, slotted spoon, tablespoon, 2 saucepans, gravy boat.

Ingredients

Step-by-step preparation

1. Place the pre-washed plums in a saucepan.

   To prepare real Tkemali sauce, only Tkemali plums are suitable. It is thanks to them that the sauce bears its name.

2. Fill the plums with cold water and let them cook for about half an hour. Enough water is needed to completely cover the plums.

3. Finely chop the garlic and fresh herbs.
   Read also:  How to make peach compote with pits without and with sterilization
4. When the plums are cooked and become very soft, transfer them to a sieve using a slotted spoon.

5. We rub the plums through a sieve.

6. Transfer the plum puree into a smaller saucepan and place on the fire.

7. Add chopped herbs with garlic and dry ombalo to the contents of the pan.

   Did you know? Ombalo is a herbaceous plant called pennyroyal or flea mint. This plant grows in humid places in the north of the Caucasus. Real tkemali sauce must be prepared with this herb as a spice.

8. We also add hot pepper, salt and two pinches of sugar.

9. Mix everything, let the sauce boil, and then turn it off.

   If the sauce turns out to be very thick, it can be diluted with the remaining plum broth.

10. Transfer the tkemali into a gravy boat and serve. You can also store it in the refrigerator in a sterile container all winter.

This sauce is suitable for any meat . The main value of tkemali is that it helps your body cope with fatty foods.

Video recipe for tkemali sauce for the winter

Watch the video of how Georgian tkemali sauce is prepared according to the classic recipe.

The classic sauce recipe uses tkemali plums, but since they can only be obtained in Georgia, you can replace them with sour cherry plum.

In the next recipe I will tell you how to properly prepare tkemali from ordinary cherry plum.

The benefits of tkemali

The positive properties of the sauce are explained by the significant amount of useful substances in its composition. These are minerals, tannins and vitamins.

Tkemali is incredibly healthy. It is no coincidence that there are legends about Caucasian longevity. People who constantly consume the sauce have a slim and toned figure.

Plums contain ascorbic acid. It has a positive effect on the central nervous system, helps improve the body’s absorption of iron and carotene, which is synthesized into vitamin A.

The pulp of the fruit contains B vitamins. They have a positive effect on the nervous system. B vitamins are also necessary for normal metabolism. The dark skin of plums contains vitamin P. The human body cannot produce it, so it is important to eat the appropriate foods. Vitamin P improves the elasticity and strength of blood vessel walls, reduces blood pressure and heart rate.

The main benefit of tkemali comes from its pectin content. It helps remove toxins, heavy metal salts, carcinogens and drug breakdown products from the body. Pectin can normalize blood cholesterol levels, improve intestinal microflora and increase the body's resistance to infectious diseases.

Recipe for cherry plum tkemali sauce for the winter

• Cooking time – 30 minutes.
• Number of servings – 2.
• Equipment: knife, cutting board, bowl, tablespoon, saucepan.

Ingredients

Step-by-step preparation

1. Thoroughly wash the cherry plum, dill and cilantro. Plums must be sour and unripe.

2. Remove the pits from the plums.

3. Transfer them to a separate bowl, sprinkle with a little salt and let stand for a while so that the plums release their juice.

4. Then transfer the plums to a saucepan and place on medium heat.

5. Bring the cherry plum to a boil and cook for about 7 minutes.

6. Add finely chopped hot pepper to the pan and cook for about 5 more minutes.

7. Finely chop the greens and add to the sauce.

8. Stir and cook everything together for another two minutes, and then add coriander and chopped garlic to the sauce.

9. Remove the sauce from the heat and let it cool for a few minutes, and then put the resulting mass into a blender bowl.

10. Grind the sauce in a blender until it becomes thick sour cream.
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11. Taste the sauce and add salt, sugar and any other spices to your taste.

The finished sauce should be stored in the refrigerator ; it goes perfectly with any meat, fish or poultry.

Video recipe for cherry plum tkemali sauce

I suggest you watch the video on how you can quickly and easily prepare excellent tkemali sauce from cherry plums.

I would like to offer you another recipe for tkemali sauce, which I have slightly improved and use when making preparations for the winter. I replaced the cherry plums with regular plums and added tomato paste to the sauce. The tkemalev sauce turned out to be very tasty and everyone who tried it liked it.

From the thorn

Many women are interested in how to make tkemal sauce correctly. To prepare it you will need the following components:

• turn,
• dried ground parsley,
• celery,
• saffron,
• garlic,
• ombalo,
• salt,
• cilantro,
• dill,
• ground bay leaf,
• coriander.

The process takes 80 minutes. Bring the sloe to a boil and cook until the skin cracks. Next, the fruits are ground through a sieve. Cook the prepared mass over low heat for seven minutes and then add crushed spices and salt. Next, the sauce is boiled until it acquires a rich and bright color. This is confirmation that tkemali is completely ready.

Recipe for tkemal sauce with tomato paste for the winter

• Cooking time – 1 hour.
• Number of servings – 2.
• Equipment: knife, cutting board, bowl, tablespoon, saucepan, blender or meat grinder, jars, lids, seaming wrench.

Ingredients

Step-by-step preparation

1. Wash the plums and remove the pits.

2. Grind the plums using a blender or meat grinder.

3. Then transfer the plum puree into the pan. Take a stainless saucepan with a thick bottom so that the sauce does not burn during cooking.

4. We also chop the garlic and add it to the plums.

5. We clean the pepper from seeds, cut it into pieces and also chop it. Adjust the amount of pepper to your taste. Mix pepper with plum puree.

6. Add tomato paste and vegetable oil to the sauce.

7. Add sugar and salt.

8. Mix everything and cook over low heat, stirring constantly so that the sauce does not burn.

   This sauce is cooked for about 40 minutes. Watch the consistency of the sauce: when it becomes thick enough, you can remove it from the heat.

9. Place the finished sauce in sterile jars and cover with lids.

10. We turn all the jars over, wrap them in a warm blanket and leave to cool.

This sour and moderately spicy sauce goes well with any meat and is an excellent replacement for store-bought ketchup.

Video recipe for tkemali sauce with tomato paste

If you still have questions about making this wonderful sauce, I suggest watching the video recipe.

How to serve a dish and with what

This sauce is an excellent addition to meat dishes. It not only tastes well, but also helps the body digest heavy foods more easily due to the content of pectins and tannins. It is also great for fish.

It can also be used to prepare other first courses, such as kharcho soup. Tkemali can be supplemented with fresh chopped herbs, which can be added to the sauce itself or served separately.

Some tips for making tkemali sauce

• While cooking the sauce, be sure to stir it with a wooden spatula so that the plum puree does not burn.
• Vinegar is not added to real tkemali, even if you are preparing it for future use.
• To ensure that the sauce is well preserved, after pouring into jars, add a few tablespoons of vegetable oil on top.

If you liked my sauce, I suggest you look at the recipe for tomato sauce for the winter, it is just as simple and very tasty. You will also find another plum sauce recipe useful for the winter if you want to experiment.

For those who are looking for interesting recipes for homemade preparations for the winter, there is a recipe for Satsebeli sauce, and from lingonberries you can make an excellent lingonberry sauce for meat.

Did you like my recipes? Then leave your feedback in the comments. Write what preparations you make for the winter and share your recipes for homemade sauces.

Other possible preparation and filling options

This dish can be prepared not only from plums; gooseberry sauce is very tasty, which is perfect as an addition to poultry meat. But satsebeli sauce will complement shish kebab, khachapuri or pickled cheeses. If you like dairy dressings, try the creamy sauce. Lovers of savory and spicy food can complement their lunch by preparing garlic sauce.

What do you like to season first and second courses with? Share your favorite dressing recipes in the comments, try making this version and share your feedback.

Is it possible not to cook?

There is a recipe for plum tkemali, where the components do not undergo heat treatment. Let's take a closer look at it. To prepare the sauce you will need:

• about 1.2 kg of already pitted plums;
• from 2 to 4 pods of hot pepper;
• head of garlic;
• no more than 50 g of basil;
• 50 g cilantro;
• approximately 25 g peppermint;
• 20 g regular salt without additives;
• 20 g white sugar.

Cooking method

First, pour boiling water over the tomatoes. This will allow you to remove the skin from them. Grind the tomato pulp in a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from the heat and rub through a regular sieve.

Peel and chop the apples using a grater. Do the same with the onion. A blender can be used to grind it. Prepare the other ingredients in the same way: hot and sweet peppers.

Mix all the ingredients in a container and place it on the fire. Cook the sauce until you reach the desired consistency. Place the prepared plum and tomato tkemali into sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.

Use of sauce in cooking

Tkemali is constantly used in cooking. It is served with barbecue and other meat dishes. In Georgia, the sauce is always added to kupat, basturma, chakhokhbili, shawarma, stuffed chicken and other dishes.

Tkemali is especially in demand during Lent. It is used as a base for pureed soup made from zucchini, kharcho, tomato and bean soups.

The sauce made from red plums is perfect for fish, suckling pig and as a dressing for main courses and solyanka. Tkemali, which is based on yellow plums, will help to highlight the taste of chicken and pasta. The sauce made from unripe plums can be added to vegetable and fish dishes, eggs and beans.

Harm and contraindications

Excessive consumption of tkemali causes stomach pain and nausea. This is due to irritation of the gastric mucosa by hot spices in the product. The use of sauce is contraindicated for people with gastritis, stomach ulcers, exacerbation of pancreatitis and hepatitis.

It is not advisable for pregnant and lactating women and small children to use the seasoning. A person may be allergic to any of the components of tkemali.

Tkemali is a traditional Georgian sour plum sauce. It complements the taste of meat dishes and side dishes well. When consumed in moderation, it is good for human health.

Do you like the taste of tkemali? Can you make it at home? Tell your stories in the comments, share the article with your friends on social networks.