15 classic recipes for making tkemali plum sauce at home for the winter

A classic winter recipe for tkemali, this spicy, plum-based sauce is a perfect complement to meat and vegetable dishes. Finding the authentic sauce in stores or markets is difficult, so experienced home cooks prefer to make their own tkemali. This article provides detailed recipes for tkemali with various additives and spices for winter preservation.

Specifics of preparing tkemali sauce

The technology for preparing this spicy seasoning is not complicated and is accessible even to novice housewives:

1. The basic technology for preparing tkemali involves grinding and further heat treatment of the fruit.
2. Any variety of plum, cherry plum or wild blackthorn is suitable for the sauce.
3. At the hostess's discretion, the fruit can be rubbed through a sieve or chopped in a blender.
4. The resulting mass is placed in a deep container and simmered for 20 to 30 minutes.
5. Spices and herbs are added to the seasoning based on personal taste preferences.

Prepared according to various recipes, tkemali can be served as a standalone appetizer.

Important! Different fruit varieties have different acid and sugar content, so keep this in mind when preparing the seasoning.

Selecting and preparing ingredients

For making spicy tkemali at home, sour fruits or unripe plums that haven't yet acquired the necessary amount of sugar for ripening are best.

The fruits are sorted, damaged or spoiled fruits are put aside; they are not suitable for winter preparations.

Before cooking, the fruits are thoroughly washed and dried using napkins or towels.

Delicious tkemali sauce recipes for the winter

To make authentic tkemali, it's best to use the classic sauce recipe. Other variations of the seasoning vary by adding different vegetables and spices.

Classic cooking option

To begin, it's worth mastering the classic method of preparing plum seasoning, so that you can later add new ingredients to it:

1. Blue plums – 2000 grams.
2. A small head of garlic.
3. Chili pod.
4. Cilantro and dill.
5. Fresh mint leaves – 1-2 sprigs.
6. Salt without iodine – 15 grams.
7. Sugar – 25 grams.
8. Spices to taste.

Tip! Cilantro is a very spicy herb, and its flavor may not be to everyone's liking. Therefore, if you have an intolerance to cilantro, substitute it with parsley or celery.

Pour a small amount of liquid into the bottom of a large container, add the fruit, and simmer for 10-15 minutes until done. Once the fruit is soft, puree it in a blender or pass it through a fine sieve.

Place the resulting mixture in a saucepan and simmer for 10-15 minutes, adding salt, spices, and sugar. Five minutes before the end of cooking, add chopped herbs to the plum sauce. The hot mixture is then placed into prepared containers and sealed.

Finger-licking good recipe

The selected and pitted fruits are placed in a blender and mashed, adding the necessary spices and herbs. The mixture is boiled for 15-20 minutes and, while hot, is placed into prepared containers.

Cooking in a multicooker

Place the pureed fruit mixture, spices, seasonings, and herbs in a slow cooker and set to simmer. After 25-30 minutes, pour the finished tkemali into prepared containers and seal.

Tip! For a richer flavor, add the aromatic herb blend khmeli-suneli to your tkemali.

Georgian style yellow plum pie

If you use bright, yellow fruits to prepare the seasoning, the tkemali will have a beautiful amber hue.

For every 3 kilograms of fruit, add 1/3 cup of sugar and 50 grams of salt. All other spices are selected based on taste preferences. Place the prepared mixture in a deep container and simmer for 7-9 minutes, then transfer to prepared jars and seal tightly.

Apple sauce

To make tkemali sauce with apples, prepare the fruit in equal quantities. For 2 kilograms of plums, you'll need the same amount of apples. The fruit is sliced, placed in a deep bowl, and covered with a small amount of liquid. Cook the mixture until the fruit is tender, then strained through a sieve, seasoned with spices, brought to a boil, and poured into storage containers.

Prune tkemali with bell pepper

To prepare this dish you will need dark plums, sweet peppers, herbs and spices.

For every 3,000 grams of fruit, you'll need 300 grams of vegetables. Blend the fruits and vegetables in a blender and cook for 15 minutes with spices and seasonings until tender.

With pomegranate juice

Adding pomegranate juice instead of water when cooking the fruit will make the plum dressing even more delicious and piquant. For every 1,000 grams of fruit, add ¼ cup of juice.

Tkemali without cooking

Tkemali prepared this way is stored exclusively in the refrigerator. The fruit is pureed in a blender and seasoned with the necessary spices and herbs. The finished mixture is poured into prepared containers and stored.

With walnuts

The sauce is prepared according to the classic recipe. Three to four minutes before the sauce is ready, 70 to 80 grams of crushed kernels are added to the tkemali.

Recipe without vinegar

The fruit is chopped, placed in a cooking vessel, and seasoned with herbs, spices, and herbs. The sauce is simmered for 15 minutes, then placed in the prepared container.

With tomatoes

To prepare this recipe, you'll need equal amounts of fruit and tomatoes. When cooking, add a small amount of vinegar to the plum dressing, in addition to the spices and herbs.

Red cherry plum recipe

Making tkemali with red cherry plums is no different from other sauce preparation methods. Therefore, to achieve an authentic Georgian dish, you should stick to the classic recipe.

From Hungarian plums

Hungarian thyme produces a rich, reddish-purple hue in this Georgian seasoning. It's recommended to prepare this dish using standard techniques.

Tkemali sauce made from greengage plums with mint

In addition to spices, a few sprigs of mint are added to the chopped fruit puree, which gives the dish an unusual fresh taste and aroma.

From gooseberries and plums

To prepare the dressing, you'll need equal quantities of plums and gooseberries. The fruits are chopped and boiled together with spices and herbs. The hot mixture is poured into containers and sealed.

Where and how long can it be stored?

Heat-treated and sterilized preparations have a shelf life of up to 2 years. Plum relish made from fresh fruits and vegetables can be stored in the refrigerator for no more than 2-3 months.