Famous plum Tkemali sauce goes well with meat, poultry and fish. Components of dishes in combination with it reveal their taste, and are also better digested. Georgian housewives traditionally prepare Tkemali from cherry plum or damson (a hybrid of plum and sloe), while ours, in the absence of cherry plum, use blue, red or yellow plums in the preparation. What can I say, they cook a similar sauce from Tkemali currants (red) or gooseberries based on Tkemali’s recipe. A feature of classic Tkemali is the use of garlic, herbs and Ombalo (mint) spice.
Ombalo is difficult to find in our area, but I think this is no reason to refuse to prepare Tkemali sauce at home just for barbecue or as a preparation for the winter.
Tkemali sauce from damsons
“This year my parents have a very good harvest of damsons at their dacha.
We made a lot of things out of it: we made jam and swirled compote, put in some liqueur and froze it. Of course, I thought, why not prepare a delicious Georgian sauce for the winter, which can be served with any dishes: fish, meat, pasta, and any side dishes. And it will go perfectly with freshly baked bread, pita bread or a sandwich. Instead of ketchup, plum sauce can even be added to pizza.
Of course, a lot of sauces are now sold on store shelves, you say. And they made tkemali there with the original recipe. A bottle of Tkemali, a little less than a glass, will cost you around 200 rubles. But I am a supporter of why buy a sauce of unknown origin if you can make it yourself! And also from ingredients grown on our own plot.”
So at this stage the reader has two options: close the article and go to the store for tkemali, or read to the end and prepare plum sauce at home, as Georgian housewives do. Even if you don’t find any special spices or herbs, take what you have on hand. Garlic, basil, ombalo, coriander, saffron, hot pepper, cilantro, dill, celery, basil, parsley, bay leaf, and salt are usually used in the preparation of Tkemali sauce. You can buy a bag of ready-made mixture for Tkemali at the market in the spice department, or do like Svetlana, in her step-by-step photo recipe she uses suneli hops.
From the volume of ingredients listed below, Svetlana made Tkemali sauce: 3 jars of 0.7 l, 1 jar of 0.5 l, and a gravy boat with a volume of 150 ml.
Ingredients:
(I did not add pepper to my sauce, since the Khmeli-Suneli seasoning has a sufficient amount of spiciness)
We add vinegar if we are storing the entire sauce. If you need to use a certain amount at once, pour part of the sauce into a bowl and add vinegar to the remaining volume. Based on 1 liter of finished sauce – 1 tsp. vinegar (essence).
Cooking process:
I’ll tell you right away what is included in my seasoning HOPS: salt, white mustard, coriander, basil, chili, marjoram, parsnip, bay leaf, savory, carrots, cumin.
First, prepare the plum (damson).
Wash it thoroughly and put gloves on your hands and separate the pulp from the seeds.
We weigh the finished pulp - I got 3 kg.
Place the damsons in a deep saucepan and simmer on low heat, stirring occasionally so as not to burn. Cover the pan with a lid.
There is no need to add water, as the berries will release a sufficient amount of juice.
After boiling the plum for 20-25 minutes, you need to grind it. If you grind using a sieve, you need to cool the plum mass a little so as not to get burned. And then put it back on low heat for further cooking. As usual, I couldn’t do without the help of my assistant – a blender. You need to carefully grind the plums so that no large pieces of skin remain (this can be done directly on the stove while the berries are boiling - but be careful not to get burned!!!).
When a homogeneous smooth plum mass is obtained, add: khmeli-suneli seasoning, sugar, salt, squeeze the garlic through a press (or chop finely). If you add red hot pepper in a pod, you also need to chop it finely and add it to the sauce.
Mix the plum sauce and leave to simmer under the lid for 25-30 minutes.
While the Tkemali sauce is simmering, prepare the cilantro and garlic. Wash the greens thoroughly, let the water drain, and chop as finely as possible. Peel the garlic, crush it with a garlic press or grate it.
When the stewing time is up, add cilantro to the plum mixture. Once again, thoroughly knead and, covering with a lid, let it simmer over low heat for another 30-40 minutes.
Sometimes you need to stir so that our delicious sauce does not burn.
I already wrote above that if you need a certain amount of sauce to use immediately, and not as a winter preparation, set aside the required amount in a bowl. Add vinegar to the remaining mixture. Mix.
Let it simmer for 5 minutes, turn off the gas and put Tkemali sauce from damsons into pre-sterilized jars.
The sauce turned out very beautiful to look at and tasty. A wonderful aroma wafted throughout the apartment while it was cooking.
The sauce is simple to prepare and does not require much effort.
This sauce will be a great addition to any dish (especially meat and poultry) all year round.
We wish everyone bon appetit with our most delicious Notebook!
You might be interested in the recipe for yellow cherry plum sauce:
Today I will tell you how to prepare tkemali from sloe at home; this sauce can be prepared for the winter. According to the Georgian recipe, this spicy sauce is prepared from special plums, which we call cherry plum. You can also make it from prunes, but if you want to try something unusual, then garden sloe is suitable for this purpose.
Usually in mid-autumn you can start harvesting thorns. It itself has an astringent property, and its tart taste is transferred to the sauce. By adding hot pepper, you get a spicy sauce for meat or fish. The workpiece is also distinguished by its beautiful colors, which the mass is obtained after heat treatment.
As for spices, you should definitely add ground coriander and suneli hops. Of course, you can change the set of these components if you wish, but it is because of them that you get an aromatic and tasty sauce. Small sterilized jars should be prepared for storage.
Ingredients for making tkemali from thorns
- Thorn – 700 g.
- Water – 1 glass.
- Salt – 0.5 tsp.
- Khmeli-suneli – 0.25 tsp.
- Ground coriander – 0.25 tsp.
- Ground red pepper – 0.5 tsp.
- Garlic – 2 teeth.
- Parsley – 5th century.
How to prepare tkemali from thorns for the winter
Typically, thorns bear fruit every year, so you can pick or buy these fruits without any problems. First you need to weigh the required amount of fruit.
Rinse the sloe well with water using a sieve or colander. 
Pour the fruits into a saucepan and pour clean water. Heat on the stove and cook for 15 minutes until softened. 
Crush whole fruits using a puree tool. There is no need to use a wooden masher; it may become stained. Then grind the mixture through a large sieve to remove the seeds. If desired, the bones can be removed immediately before cooking. 
Pour salt, red pepper, coriander and suneli hops into the pan with sloe. Add grated garlic, stir and cook for 10 minutes over low heat. 
Rinse the parsley with water and finely chop with a knife. 
Add herbs to the sauce and mix well. 
Boil the mixture for 2-3 minutes and turn off the fire. 
Place tkemali in jars. Half a liter of sauce comes out, so for convenience it is better to distribute them into 250 ml containers. 
Close the lids of the jars and cover with a towel, cool. 
Tkemali made from thorns can be stored both in the cellar and in the refrigerator. Hot sauce with a tart taste goes well with meat dishes. Bon appetit! 
The well-known Tkemali sauce is famous for its unusual taste and aroma. Plum sauce goes well with hot meat and fish dishes. Thanks to the composition of the recipe, it reveals the taste of meat and fish and helps to better absorb protein foods. How to prepare this wonderful sauce at home for the winter? We will look at several recipes for its preparation.
Tkemali's homeland is Georgia. There local housewives traditionally prepared from cherry plums and damsons. In our area, red, yellow and blue plums are used to prepare Tkemali sauce.
The astringency of damsons (a hybrid of plums and cherry plums) gives a unique taste to the sauce. The classic recipe consists of the required components - thorns, garlic and cilantro, and various spices and herbs are added to them. They add aroma and unusual taste. The result is a spicy, rich sauce.
To prepare for winter storage, Tkemali must be sterilized. The taste of the sauce should be spicy, sweet and sour and the consistency should be perfect. Its taste will pleasantly surprise the whole family and hot dishes of meat, fish and poultry in combination with it will taste even more pleasant. To prepare Tkemali sauce, you need to have the main ingredient - thorns. His crops begin to ripen late summer or early autumn, depending on climatic conditions.
Classic recipe for Georgian Tkemali sauce
There are many recipes for making this popular sauce. Often, during the cooking process, everyone adds something of their own. The classic Tkemali recipe has certain components, thanks to which it is loved not only in the Caucasus, but also far beyond its borders. According to the recipe, you will need:
Prepared sloe fruits need to be washed and placed in a clean pan, filled with water according to the recipe. It is better to remove the seeds from the thorns when the berries have softened a little. This feature will give the sloe sauce the necessary consistency.
When the sloe mixture begins to boil, you need to add bunches of dry grass to it so that it imparts its aroma to the damsons. After this, they can be removed from the container and thrown away.
Within 15 minutes, the mass in the pan should simmer over low heat. After this, it can be removed from the heat and left under a tightly closed lid so that the aroma does not evaporate from the container. The berries should sit in this state for 1 hour.
When they have almost cooled down, you can rub them through a sieve. The pureed mass is put back on low heat and about 2 tablespoons of sugar and 1 teaspoon of salt are added. While cooking, taste the thorn sauce and add salt and sugar to taste.
While the mixture is cooking, you need to grind the remaining ingredients from the recipe. This is best done using a blender. Fans of very hot sauce can leave the seeds in the chili pepper. Those who don't like spicy foods can remove them from the pod. The resulting mixture should be added to the pan with the sloe and if the sauce is too thick, add a little water.
Typically, when the finished product sits, it becomes more intense. If you plan to prepare the sauce for the winter, then you should boil it longer and then roll it up in jars. This sauce will pleasantly diversify your home menu, as it goes perfectly with various dishes and regular lavash.
Quick Tkemali recipe
To quickly prepare Georgian sauce you need prepare the following products:
- thorn - 2 kg;
- parsley, dill, cilantro - a total of 175 grams of herbs;
- 1 large head of garlic;
- salt and sugar;
- thyme - 45 gr.
At the very beginning, you need to put the plums together with the thyme in a saucepan and simmer over low heat for about 15 minutes, the fruits should simmer. After the fruits are completely cooked, you need to remove the seeds from them and rub the mass through a sieve. In this form, the mass is cooked again for 1 hour.
The greens and garlic are chopped and then the mixture is needed add to pureed plums and add sugar and salt. Everything is thoroughly mixed and poured hot into clean jars and sealed. The jars must be wrapped in warm clothes and left until they cool completely.
Recipe for tkemali for the winter
The washed sloe fruits should be placed in a saucepan and filled with water according to the recipe, simmer a little and remove the seeds. Boil for 10 minutes and grind with a sieve when the mass cools down. Then it is put back on the fire and simmered over the lowest heat.
Tomatoes, herbs, garlic and hot peppers prepared according to the recipe are crushed and then added to the thorns. Honey should also be added there, as well as sugar, vinegar and salt. The whole mass should boil for several minutes and the finished product is poured into clean and dry jars. After this, the jars are covered with a warm blanket or blanket and they stand there until they cool completely.
Have you ever heard of the turn? Most likely, you know that it is similar in appearance and taste to plums, only more tart and sour. But the fact that you can make a delicious sauce from it may surprise you greatly. Sloe sauce is a delicious addition to food that will allow you to enjoy it even more. Hot, spicy, aromatic, pleasantly tart - this is how this magnificent sauce turns out. If you have tried real Georgian tkemali, then you will find many similarities. It is logical to offer and, which are no less tasty and original.
We recommend preparing this wonderful thing and serving it with duck, chicken, fried and baked meat, as well as fish. We assure you that the taste of the main product will noticeably improve and reveal itself in a completely new way. Let us also remind you that thorns are a vitamin storehouse that contains what our body needs. Thus, you not only enjoy food and delight your taste buds, but also saturate your body with useful substances and strengthen your immune system. We offer you excellent recipes that will make your food not just tasty, but unusual, festive and bright. The same can be said about it, so aromatic and tasty.
Sloe sauce with tkemali
Ingredients:
- turn – 1 glass
- tkemali – 1 tbsp.
- ground coriander – 5 g
- garlic – 1 head
- paprika – 1 teaspoon
- salt - to taste
Boil the thorns together with the plums for 15 minutes, meanwhile crush the garlic with coriander, paprika and salt. Pass the boiled seedless fruits through a sieve and mix with the spicy garlic mixture.
Sloe sauce with apples
This sauce is sweet and sour, very pleasant to the taste. It will appeal to lovers of softer, not very spicy food.
Components:
- turn – 500 g
- applesauce – 200 g
- hops-suneli - 1 tbsp. spoon
- chili pepper – 5 g
- salt and sugar – 5-7 g each
- garlic – 4 cloves
Cook the sloes for 10 minutes, strain through a colander and add applesauce. Grind the garlic in a blender, add the homogeneous mass to the fruit puree, and put on fire. At the next stage, season the sauce with chili, sugar, salt and suneli hops. After bringing the mixture to a boil, remove from heat and stir in the garlic mixture.
Spicy sloe sauce
Components:
- turn – 300 g
- garlic – 1 head
- cilantro – 1 bunch.
- pennyroyal – 1 teaspoon
- ground coriander – 5 g
- chili – 0.5 pcs.
- salt - to taste
Pour a small amount of water over the fruits and put on fire, cook for 5 minutes. Then add coriander and mint, grind garlic and chili in a blender, and cilantro separately. After boiling the turn for a total of 7 minutes, rub it through a sieve and mix it with the spicy garlic mass. Return the sauce to the heat again, add salt to taste, after 3 minutes add cilantro, pour into jars.
Tomato sauce with sloe
Required Products:
- turn – 1 kg
- tomatoes – 0.5 kg
- chili pepper – 1 pc.
- apple – 1 pc.
- sweet pepper – 2 pcs.
- salt and sugar - 2 teaspoons each. spoons
- garlic – 1 head
- water – 200 ml
Place the thorns, covered with water, on the fire, bring to a boil and cook until the skins burst. Rub the slightly cooled thorns through a sieve to obtain fruit puree. We pass tomatoes, sweet and hot peppers, as well as apples and garlic through a meat grinder. Cook this mass for 30 minutes, then add the sloe puree, season with sugar and salt, and prepare an incredibly tasty sauce for 20 minutes.
We steam the jars and spread the sloe sauce on them.
Sloe sauce with ginger
By preparing the sauce according to this recipe, you will get a great addition to chicken and fish.
Components:
- turn – 1 kg
- dry mint and cilantro – 15 g each
- ginger root – 1 pc.
- garlic – 1 head
- chili – 1 pc.
- sugar and salt - 5 g each
Place dry cilantro and mint, as well as washed thorns, into a saucepan, add a glass of water and cook. Then we rub the mass through a sieve, add grated ginger, finely chopped garlic and hot pepper to the thorn puree. Adjust the taste of the sauce with sugar and salt and cook for 20 minutes. After this, it can be eaten immediately or stored for the winter. To do this, put it in jars prepared for preservation and roll it up with sterile lids.
Fruit sauces are the hallmark of Georgian cuisine. It is simply unthinkable to imagine national first and second courses without them. Dressings for meat in this country are prepared from almost any fruit: tomatoes and pomegranates, barberries, dogwoods and berry juices. But true Georgian sauces are made from different varieties of plums: ideally it should be tkemali, but for cooking sour adjika it is also permissible to use sloe.
It is impossible to find a classic recipe for Georgian thorn sauce - in every family adjika is prepared in its own way, and the composition of the ingredients is passed down from generation to generation. These various recipes are united by one component - sour blackthorn fruits. They form the basis of the national sauce.
Features of sloe sauce
This sauce is sometimes mistakenly considered a variation of the famous tkemali. In fact, their tastes differ significantly due to the use of different varieties of plums in the preparation process.
Ingredients
To prepare sweet and sour plum sauce in Georgian you will need:
Some housewives, trying to bring the taste of sloe adjika closer to the legendary sauce called “tkemali”, add a little mint and crushed walnuts to it. This tart dressing's basic recipe allows you to experiment in your kitchen by enhancing the sauce with new ingredients. If you are afraid that you will not like the peculiar tart adjika, you can enhance the sweetness of the puree by adding a little sugar to it.
The only thing you shouldn’t do when preparing Georgian sauces for meat at home is adding vinegar to them, trying to increase the shelf life, as some recipes recommend.
Active fruit acids and storing the finished product in the refrigerator will prevent the dressing from spoiling. But adding vinegar will lead to the loss of beneficial vitamins and elements in the aromatic puree and will significantly spoil its taste.
Preparation
Cooking time – 1 hour.
The resulting adjika is ideal for meat and fish, especially those cooked over charcoal, complements the taste of various gravies for goulash and chicken dishes, and also gives khinkali and manti piquancy and tartness.