TOP 10 recipes for making tkemali sauce from red and yellow cherry plums for the winter at home

The Caucasus is world-famous for its unique, delicious, and aromatic cuisine, featuring a variety of sauces generously flavored with spices. One of the most famous and beloved is tkemali, made from red or yellow cherry plums and easily prepared for winter, following the recipe. It pairs perfectly with white and red meat dishes, potatoes, and pasta.

Features of preparing tkemali from cherry plum

In order for tkemali to turn out tasty, aromatic, with a rich Caucasian flavor, you need to strictly follow the cooking recipe and use all the necessary spices, cherry plum and mint ombaloBut if it is sometimes difficult to find, the common one, which grows in almost every garden, will do.

Selecting and preparing ingredients

For cooking, use fresh, undamaged or wilted vegetables, fruits, and herbs. Wash everything thoroughly, remove the stems from the tomatoes, and scrape out the seeds from the peppers.

The plums are pre-boiled until soft and the skins are removed.

The best tkemali sauce recipes

Delicious tkemali, a perfect accompaniment to many dishes, is easy to prepare at home – you just need to choose the right ingredients and follow the recipe step by step.

Classic cooking option

The most common, delicious, aromatic, and piquant sauce remains the one prepared according to the classic recipe. Moreover, there are several variations, including those made with red or yellow plums.

From red cherry plum

To make this sauce, use red, ripe plums (garden plums with a slightly tart flavor will do). Place them in a saucepan and cook until soft. Allow to cool, puree with a blender or meat grinder, and add the remaining ingredients. Place on the stovetop and cook, stirring occasionally, for 15 minutes. Once hot, pour into prepared jars.

You will need the following ingredients:

• cherry plum – 2.5 kilograms;
• cilantro – 1 large bunch;
• sugar – 3 tablespoons;
• garlic – 2 large heads;
• hops-suneli – 40 grams;
• table salt – 3 tablespoons;
• chili pepper – 2 pods.

From yellow cherry plum

Tkemali sauce made from yellow plums has a beautiful, rich color and a rich flavor and aroma. The ingredients are pureed, boiled for 10 minutes, and jarred. You will need:

• cherry plum (yellow) – 1 kilogram;
• hot pepper – 1 pod;
• garlic – 3 heads;
• cilantro and dill - 1 large bunch each.

Georgian style: green cherry plum

This tart sauce is a wonderful complement to meat and fish dishes. To begin cooking, boil the plums for 5 minutes and then strain them through a sieve. Finely chopped herbs and the remaining ingredients are then added, then thoroughly mixed and simmered over low heat.

With walnuts

This delicious, authentic sauce not only pairs perfectly with many dishes, but also makes a truly unique appetizer on its own. You'll need the following ingredients:

• cherry plum – 3 kilograms;
• granulated sugar – 150 grams;
• table salt – 2 tablespoons;
• mint (preferably wild) – 60 grams;
• khmeli-suneli seasoning – 1 tablespoon;
• cilantro greens – 230 grams;
• garlic – 1 large head;
• walnuts (chopped) – 200 grams.

Cherry plum sauce with onions and carrots

It can be used not only as a tasty, piquant seasoning, but also as a side dish for meat, potato, fish, and pasta dishes. The cherry plum and vegetables are minced, poured into a saucepan, and simmered for half an hour, then poured into clean jars.

A quick recipe for sloe tkemali

Sloe sauce is delicious and quick to make; it pairs perfectly with meat or fish, especially grilled ones. The main ingredients are sloe, garlic, and cilantro. Total cooking time is 1 hour.

Slow cooker recipe with tomatoes

This quick, simple, yet delicious recipe will appeal to time-conscious home cooks. Puree the ingredients in a blender beforehand, then place them in a multicooker bowl and cook for 10 minutes after boiling using the "Simmer" setting.

With fennel and mint

This aromatic sauce perfectly enhances the flavor of river fish and is also used as a delicious marinade for poultry:

• green plums – 5 kilograms;
• fresh, fragrant mint – 2 bunches;
• fresh (young) fennel – 1 bunch;
• dill, cilantro - 1 bunch each;
• salt – 3 tablespoons;
• water – 1 glass;
• hot pepper – 1 pod.

With bell pepper

A tasty, aromatic and nutritious option would be to prepare it with the addition of sweet (bell pepper):

• cherry plum fruits – 2 kilograms;
• pepper (bell) – 400 grams;
• carrots – 300 grams;
• garlic - a couple of heads;
• cilantro and parsley - 1 small bunch each;
• salt, pepper – to taste.

Spicy cherry plum appetizer

This spicy sauce is similar in many ways to the famous tkemali sauce, but has its own unique characteristics. It pairs particularly well with fish and poultry dishes, but those who enjoy a spicy kick can simply spread it on bread as a snack. You'll need the following ingredients:

• small cherry plum – 2.2 kilograms;
• water – 250 milliliters of water;
• hot pepper – 3 pods;
• garlic – 4 large heads;
• fragrant, fresh dill - 2 bunches;
• mint – 5 sprigs;
• peppercorns and coriander - 2 teaspoons each;
• sugar – 6 tablespoons;
• table salt – 3 tablespoons.

Garlic sauce

This sauce makes lamb, pork, or fish dishes truly unforgettable, adding flavor and aroma. Moreover, the recipe is quite simple, making it easy even for novice cooks.

This preparation is consumed both fresh and canned for the winter.

If you want to increase the spiciness and richness of the preparation, add an additional third of a teaspoon of red (hot) pepper and coriander:

• cherry plum – 400 grams;
• garlic – 8 cloves;
• dill, parsley, cilantro - 1 small bunch each;
• sunflower (or olive) oil – 3 tablespoons;
• salt, ground pepper – to taste

Duration and storage conditions of blanks

Store in dry, dark, and cool places. Frost-free basements and cellars, as well as home refrigerators, are suitable. In this case, the prepared sauce will not spoil for more than a year. If stored in a home pantry, the sauce will retain its quality for up to a year.