Tkemali made from yellow cherry plum. Recipe with photos and videos

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Not a single meat or fish dish in the Caucasus is complete without the famous tkemali sauce, which has become famous in this country and throughout the world; it is called the “national sauce of Georgia”. Below we will describe popular cherry plum recipes for creating this seasoning for almost all dishes of Georgian cuisine.

How to cook tkemali from cherry plum

This sauce is used, as a rule, to add special piquancy to meat. The recipe for cherry plum tkemali is very simple, all proportions of ingredients can be changed according to personal taste: more or less pepper, garlic, add or remove some greens. The beauty of cooking is that you can start preparing cherry plum sauce when the berries are still completely green. This will make the seasoning more piquant with a sour taste and a color that matches the fruit.

Preparing jars

Making any closing sauce requires sterilizing the jars. The easiest way to do this is using a microwave oven, especially if you will be covering 2-3 pieces. To do this you need to do the following:

Rinse the container well without detergents (you can use soda) and dry it.
Pour 15 mm of water inside the dish.
Put it in the microwave. Set the power to 700-800 watts.
Start the oven for 3 minutes. Some of the water will evaporate and the jars will be treated with steam, and additional sterilization will be carried out by microwave waves.

What you need for cooking

The same set of ingredients is always used to prepare the sauce, but their quantities can be changed according to your personal preferences. The berry can be yellow, red or green of your choice. The recipe for making tkemali for 10 servings includes the following ingredients:

cherry plum – 2.5 kg;
salt, sugar - 1 tbsp. l.;
water – 200 ml;
garlic – 20 cloves;
greens (mint, dill, basil, cilantro, adjika) – 150 grams;
coriander (seeds) – 2 tsp.

Homemade tkemali sauce recipe

The recipe for tkemali for the winter is slightly different from the classic version. You can prepare this seasoning at home not only directly for meals, but also for canning (preparing). Some housewives close it in jars and use it when cooking red meat, fish, and chicken. Recipe for cherry plum tkemali sauce for the winter:

Ingredients:

yellow, red cherry plum (optional) – 1 kilogram;
garlic – 5 cloves;
hops-suneli - 1 tablespoon;
fresh cilantro - 1 bunch;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.;
ground red pepper - to taste.

Preparation:

It is necessary to remove the seeds from the berries, and place the pulp with the skin in a deep saucepan.
Set over low heat and wait for the juice to start coming out.
Finely chop the garlic.
Add sugar, salt, ground pepper, suneli hops, and garlic to the berries.
Mix everything and simmer the sauce over low heat for 20 minutes.
Chop the cilantro, add to the dish, and simmer for another 30 minutes.
Pour into jars, roll up the lids.

How to make tkemali from cherry plum in Georgian

The famous Georgian recipe for tkemali is prepared using cherry plum. The color of the sauce will depend on the berry you picked (green, red, yellow). Tasty, tart, aromatic seasoning emphasizes the taste of meat dishes. Sometimes, instead of cherry plum, you can use sour plum, and for a piquant taste, lemon balm or ombalo (wild mint with a lemon flavor). The cooking process is as follows:

Ingredients:

garlic – ½ head;
cherry plum fruits – 1 kg;
spices (utskho-suneli, ground coriander) – 1 tbsp. l. everyone;
salt – 1 tsp.
sugar – 2 tsp;
hot chili pepper – 1 piece;
herbs (cilantro, dill, ombalo) - 30 g each.

Preparation:

Pour half a glass of water into the pan, place the washed berries here, and close the lid.
Turn on low heat, cook for 20 minutes, the fruits should soften.
Place in a colander with small holes. Using a wooden spatula, grind the fruit well over a bowl. Only the seeds and peel should remain in the sieve. Throw away waste.
Return the resulting puree to the heat; bring it to a boil.
Turn off the burner and add coriander, sugar, salt, utskho-suneli.
Finely chop the greens, remove the seeds from the pepper, and chop. Pass the peeled garlic through a press.
Add all prepared ingredients to the sauce, mix well.

The classic Georgian version of tkemal sauce was described above, but you can prepare it from more familiar products. For this recipe you will need:

Ingredients:

thyme – 1 bunch;
cherry plum – 2 kg;
garlic – 1 head;
greens – 100 g;
pepper, sugar, salt - to taste.

Preparation:

Place the berries in a saucepan, pour 100-200 ml of water into it, and immediately add the thyme.
Boil the contents for 15 minutes.
Let the fruits cool, grind them through a sieve to obtain a porridge-like composition, removing the skin and seeds.
Cook the resulting mass over low heat for 60 minutes, skim off the foam regularly.
At the same time, wash and dry the herbs and peel the garlic. Chop them or grind them in a blender.
Add salt, pepper, sugar, herbs, and garlic to the berry puree.

Red cherry plum tkemali recipe

The tkemali recipe may contain berries of different colors. Below there will be an option with red fruits, which will give a burgundy tint to the sauce. The procedure is like this:

Ingredients:

red berries – 2 kg;
fresh water – 1 glass;
tomatoes – 500 g;
salt – 2 tbsp. l.;
garlic – 6 cloves;
hot pepper – 1 pc.;
fresh mint – 4 branches;
flower honey – 1 tbsp. l.;
coriander – 30 g;
sugar – 6 tbsp. l.;
apple cider vinegar – 2 tsp;

Preparation:

Wash the berries well, remove the seeds, and place the peeled fruits in a saucepan.
Add water to them, put on low heat for 10 minutes. cook.
Grind the fruits through a colander into a saucepan to make a paste and simmer again over low heat.
Pass peeled garlic, red pepper, ripe tomatoes, and herbs through a meat grinder.
Add the resulting mixture to the pan along with honey.
Add a little vinegar, add salt, sugar, and boil for 5-7 minutes.
To prevent the seasoning from burning, stir constantly.

Yellow cherry plum tkemali recipe

The color of the berries is not the most important condition in the recipe, but it significantly affects the final appearance of the seasoning. Below is a recipe for yellow fruit sauce:

Ingredients:

yellow berry – 3 kg;
fresh water – 2 glasses;
mint (fresh), dill – 250 g;
cilantro – 300 g;
vegetable oil;
garlic – 4 cloves;
spices;
bitter red pepper – 2 pcs.;
sugar – 1 tablespoon.

Preparation:

Wash and sort the fruits, put them in a saucepan, add filtered water. Cook for 20 minutes over low heat.
Using a sieve or colander, grind the fruits until mushy to separate the seeds and peel.
Tie the dill into bunches and add them to the berry mixture along with salt and pepper.
Cook on low heat for 30 minutes.
Grind the greens and garlic in a blender.
Remove the dill (carefully so as not to burn yourself), add the prepared herbs.
Simmer for 15 minutes.

From green cherry plum

You can start preparing tkemali when the berries have just appeared. The unripeness of the fruit will give the sauce a sour taste. The recipe for green cherry plum tkemali is as follows:

Ingredients:

salt, sugar - 1 tbsp. l.;
green cherry plum – 2.5 kg;
water - half a glass;
garlic – 15 cloves;
fresh greens – 100 g;
bitter red pepper – 1 pc.;
coriander (seeds) – 2 tsp.

Preparation:

Wash the berries thoroughly, cover with water and cook for 20 minutes.
Drain the broth into a separate container, grind the berries through a sieve or colander with small holes.
Grind fine salt with coriander seeds in a blender, add herbs and peeled garlic. You should get a homogeneous mass.
Transfer the resulting mass to the berry puree.
Throw in the pepper and simmer over low heat for 3 minutes.
Taste, add spices, salt if not enough.

Video: how to prepare tkemali sauce from cherry plum

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No matter how many homemade sauces and seasonings there are, your hand still reaches for ketchup. It entered our lives so quickly and imperceptibly that it is difficult to imagine the daily menu without it. True, I’m afraid to buy store-bought ketchup. I prefer to make it myself in different variations. And today I’ll tell you how to make finger-licking tomato ketchup for the winter. Here you will already know exactly what components it consists of and prepare the one that is safest for your health at home.

Tomato ketchup for the winter “You'll lick your fingers”

First, I’ll share a recipe on how to make ketchup with apples and vinegar at home. This is our family favorite. Perhaps you will like it too.

Ingredients:

3 kg of ripe red tomatoes;
500 g apples;
3 pcs. onions;
1.5 tbsp. spoons of salt;
0.5 teaspoon ground red pepper;
1 teaspoon ground black pepper;
1.5 cups granulated sugar;
50 ml apple cider vinegar (6%).

How to prepare:

Cut the washed tomatoes crosswise on top and pour boiling water over them for two minutes. Then transfer to a bowl of cold water. After five minutes, salt the liquid and easily remove the skin. Cut the tomatoes into cubes.
Peel, wash and finely chop the onion. Peel the apples and cut them into small cubes.
Place the chopped tomatoes, apples and onions in a saucepan. Fill with water to lightly cover and simmer for 50-60 minutes until soft.
Turn off the heat and wait until the mixture cools down. Pour into a blender and grind until smooth. Or grind it through a sieve.
Pour the tomato pulp into the pan again, add salt, ground pepper (black and red), add sugar. Place on the fire and simmer for 5-7 minutes, stirring until the mixture thickens. After this, add vinegar and mix.

Place the hot ketchup into sterilized jars and screw on the lids. Turn it over, wrap it in a warm blanket, and let it cool. It turns out amazingly tasty ketchup at home.

Thick ketchup with starch

If you prefer thick tomato ketchup, I suggest making it with starch. This is a simple recipe, with bell peppers and garlic, but without apples. The sauce is moderately spicy, with aromatic seasonings that you can choose to suit your taste.

Ingredients:

1.2 kg of tomatoes;
2 pcs. bell pepper;
5-6 cloves of garlic;
1 tbsp. spoon of starch;
2 teaspoons salt;
50 g sugar;
20 ml vinegar (9%);
Spices to taste and desire - paprika, cumin, black peppercorns, cloves, bay leaf.

How to prepare:

Remove the skin from the tomatoes as in the previous recipe. Sterilize containers for preservation.
Cut the tomatoes into cubes. Put it in a saucepan. We will also send bell peppers there, seeded, washed and finely chopped. Simmer for half an hour, uncovered and stirring occasionally. Pour some of the resulting juice through a sieve into a separate bowl.
Turn off the heat and let the mixture cool. Grind it through a sieve or beat it in a blender. Pour into the pan again.
Peel, wash and chop the garlic. Take a piece of clean gauze, add garlic and spices to taste (except salt and sugar) into it. Place this bag in the pan. Simmer for about 20 minutes. Five minutes before the end, add sugar, salt, and vinegar. Stir.
Using a slotted spoon, remove the gauze bag with spices. Using the cooled tomato juice that we strained earlier, we dilute the starch and pour it into the hot ketchup. Simmer everything over low heat for another 5 minutes.

Divide the hot sauce into jars and screw on the lids. Here is a simple recipe for tomato ketchup for the winter - thick and aromatic.

Tomato and yellow cherry plum ketchup

Want a little exotic? I’ll tell you how to prepare rich and aromatic ketchup from yellow cherry plum for the winter.

Ingredients for 1.5 liters of finished product:

3 kg of ripe tomatoes;
1 kg yellow cherry plum;
4 pcs. onions;
4 pcs. large apples;
2 tbsp. spoons of salt;
150 g granulated sugar;
80 ml vinegar (6%);
Spices to taste.

How to prepare:

Let's start preparing the sweet and sour sauce by preparing and processing the container. Wash with soda and scald the jars and lids with boiling water. We will select large containers for baking tomatoes and plums.
Wash apples, cherry plums, tomatoes, and peeled onions in running water.
Place onions and apples in the bottom of a baking container. Place cherry plum on top, followed by tomatoes. Cover with a lid and bake in the oven at medium temperature for about an hour and a half.
During this time, vegetables and fruits will become soft, the skin will burst, and a lot of juice will be released. Let's take everything out of the oven, add salt to the juice, and rub the fruits that have cooled to a warm state through a sieve.
Add salt, sugar, and favorite spices to the mixture. Place on the stove and cook over low heat for about an hour. 5 minutes before readiness, add vinegar.

Pour the prepared homemade ketchup into clean jars and screw on the lids.

Note: if the sauce turns out to be too liquid, the boiling time can be extended by half an hour.

Ketchup without vinegar - a classic recipe

There are many different recipes on how to make tomato ketchup for the winter - you'll lick your fingers. One cannot help but recall the classic version - without vinegar. I'll tell you how to cook such a healthy sauce.

Ingredients (for 1 half-liter jar):

1 kg of tomatoes;
1-2 cloves of garlic;
1 tbsp. spoon of sugar;
1.5 teaspoons salt;
5-6 peas of allspice;
4-5 clove buds;
A quarter teaspoon of cinnamon;
A piece of hot pepper.

How to prepare:

Let's sterilize jars and lids for classic tomato ketchup for the winter.
We cut the washed tomatoes into several pieces lengthwise, put them in a saucepan, pour in a little water and simmer after boiling for about seven minutes.
Place the tomatoes in a sieve and wipe. The skin is easily separated and remains on the sieve.
Pour the tomato puree into a saucepan and simmer without a lid for about an hour. Stir.
Place a piece of hot pepper, cloves and allspice peas in a gauze bag and dip in ketchup. We also add sugar, salt, crushed garlic, and cinnamon. Simmer for another ten minutes.
Turn off the heat and remove the bag of spices. Place hot ketchup into jars and cover with lids. Sterilize in a wide-bottomed container for 15 minutes after boiling. It is better to lay a rolled towel on the bottom. Sterilization is necessary to ensure that the vinegar-free sauce keeps well.

Carefully take out the jars and roll up the lids with a key. Now you know how to make tomato ketchup without vinegar for the winter at home.

Tomato ketchup with basil

A great addition to spaghetti, pizza - and more. The ketchup recipe is easy, and the taste is truly Italian. I’ll tell you how to make delicious winter tomato ketchup with basil.

Ingredients:

1 kg of ripe tomatoes;
1 bunch of basil greens;
5-6 cloves of garlic;
1 bunch of parsley;
100 ml vegetable oil;
2-3 teaspoons of salt;
2 tbsp. spoons of sugar.

How to prepare:

Sterilize jars and screw caps.
Cut the tomatoes on top with a cross and pour boiling water over them for a few minutes. Then put the tomatoes in cold water for a minute and drain in a colander.
Remove the skins from the tomatoes and cut them into pieces. Place in a saucepan and simmer for half an hour over low heat.
Meanwhile, wash the parsley and basil, dry it and chop finely. Peel and chop the garlic.
Blend the tomatoes in a blender until smooth. Add basil and parsley, garlic. Add oil and simmer for another 15 minutes. Taste for spices and add salt and sugar if necessary.

Tip: for greater thickness, you can add a little diluted starch to the sauce.

Pour the finished ketchup into jars and screw on the lids. Let it brew for a few days. Shake before serving.

Ketchup like Heinz in a slow cooker

If you have a reliable home helper - a multicooker, I will tell you how to make ketchup for the winter in it like Heinz. The taste is no different from store-bought, and the quality is better - without preservatives and stabilizers.

Ingredients for a 5-liter multicooker bowl:

4 kg of tomatoes;
2 pcs. onions;
400 g sugar;
1 tbsp. spoon of salt;
0.5 teaspoon ground black pepper;
1/3 teaspoon ground red pepper;
0.25 teaspoon ground cloves;
0.25 teaspoons ground cinnamon;
0.5 tbsp. spoons of vinegar (9%).

How to prepare:

Remove the skin from washed tomatoes and cut into small cubes. Peel the onion, wash it and chop it. Place the vegetables in the multicooker bowl. Turn on the “Extinguishing” mode for 1 hour.
Pour the resulting mass into a separate container, grind it through a sieve or grind it in a blender. If a lot of juice has formed during stewing, drain off the excess.
Pour the pureed mass back into the bowl, add sugar and salt. Cook in the “Stew” mode until thickened (2-3 hours, depending on the power of the multicooker).
10 minutes before readiness, add ground peppers, cinnamon, cloves and vinegar.

Pour the hot sauce into sterile jars and roll up the lids. After infusing under a blanket, the aromatic ketchup prepared in a slow cooker is transferred to a cool place for storage.

Note: you can enrich the sauce to your taste by adding chopped garlic and herbs at the end of cooking.

Ketchup for the winter from yellow tomatoes

There are different varieties of tomatoes growing at our dacha, and I want to process them all. Therefore, I stock up on various interesting recipes. I really like this beautiful sauce made from yellow tomatoes.

Ingredients (for 2 half-liter jars):

2.2 kg yellow tomatoes;
2 pcs. onions;
400 g bell pepper (preferably yellow);
1 teaspoon salt (with top);
2 tbsp. spoons of sugar;
5 peas of allspice;
1/3 teaspoon ground cinnamon;
3-4 buds of cloves;
A piece of hot pepper;
1 tbsp. spoon of vinegar (9%).

How to prepare:

Wash tomatoes, sweet peppers, peeled onions. Cut the vegetables into cubes, put them in a saucepan, add chopped hot pepper. Cook for 40 minutes.
Add allspice peas and cloves. Simmer for another 20 minutes and turn off
We rub the warm mass in small portions through a sieve. At the same time, throw away the spices and skins remaining in the sieve.
Whisk the tomato puree and pour into the pan. Add sugar, cinnamon, salt, vinegar. Cook, stirring, 15 minutes.

Pour the prepared amber sauce into jars, roll up, and wrap. After cooling, take it to a cool place.

I suggest watching another video recipe for amazingly tasty homemade ketchup.

Now you know how to make finger-licking tomato ketchup for the winter. I hope you like it. By experimenting with additives and spices, you can come up with your own signature recipe. Bon appetit!

The most delicious tkemali can be prepared only from the cherry plum variety of the same name. If you can’t find real tkemali plums, you can take any plum with a sour taste (or ordinary unripe plums) and sloe berries, in the following proportions: for 3 kg of plums - 2 kg of sloe. The sloe gives the sauce a pleasant dark red color; thanks to this trick, the cherry plum tkemali recipe will be the most delicious, even without the necessary ingredients.

Another important ingredient is the special herb ombalo, also known as “mint.” Without it, it is difficult to achieve those specific rich shades of taste that are characteristic of real Georgian tkemali! In addition, it plays the role of an additional preservative. If you can't find ombalo herb, you can replace it with a mixture of peppermint and thyme. Then your sauce will also be tasty, but still a little different.

And instead of dry cilantro, you can put ground coriander (about two teaspoons for the specified amount of ingredients).

Ingredients of the delicious tkemali sauce:

5 kg tkemali plums
1 bunch of ombalo grass (dry or fresh)
1 bunch of fresh dill
1 large bunch of fresh cilantro
1 equally large bunch of dry cilantro
1 head of garlic
3-4 tbsp. spoons of salt
Sugar - to taste

How to make the sauce

Rinse the tkemali cherry plum fruits well, place in a saucepan, pour about 100 ml of cold water. Bring to cook over low heat. When the plums have boiled until softened and cooled, transfer them little by little to a suitable container, removing the pits with your hands.
Press the plum mixture through a sieve.
Remove thick stems from fresh and dried herbs, rinse under running water and chop into small pieces. Divide the peeled head of garlic into cloves and finely chop. Also cut the hot pepper and combine with herbs and garlic.
Place everything in a blender and, adding a little softened boiled plums, grind until smooth. Now pour the resulting spicy mixture from the blender into a bowl with chopped fruits, add salt and sugar if the sauce turns out to be too sour. Place the container with the sauce on the stove and boil all the ingredients for about 7 minutes. Amazingly delicious tkemali sauce is ready!
Part of the finished sauce can be poured into sterile jars, pour a small amount of boiled vegetable oil on top, and cover with plastic lids. This tkemali sauce can be stored in the refrigerator.
You can roll the rest of the mixture into sterilized jars to enjoy the magical summer taste of a wonderful vitamin sauce in winter. In this case, you can put more hot pepper - about 500 g, since over time the spiciness of the sauce decreases slightly. Bon appetit!

Tkemali from red cherry plum “Winter spiciness”

Treat yourself in winter to delicious tkemali sauce - a real storehouse of vitamins! The version of red cherry plum sauce has a delicate sour taste and, thanks to its rich red color, looks especially appetizing. You can also make this sauce from red plums, preferably not too sweet, although this is a matter of taste. This recipe for winter tkemali made from red cherry plum is a piquant combination of sweet and sour notes with spicy seasonings and aromatic herbs that will appeal to many.

To make red cherry plum tkemali especially tasty, there is one little secret: add a little basil to it, or chopped dried basil. It will give the sauce additional shades of taste and aroma and prolong its storage.

When selecting ingredients, keep in mind that the sauce boils down well for the winter, so 1 kg of cherry plum will yield approximately 500 ml of tkemali. However, if you like a less thick sauce, then you can simmer it until the volume is reduced not by half, but by about a third. The boiling process will not take you more than 30-40 minutes, but it is necessary for good preservation of the sauce.

Products

So, for 500-700 ml of finished sauce you will need:

Red cherry plum – 1 kg
A handful of fresh or dried mint (or better yet, ombala plants)
Garlic – 3 or 4 cloves
Dill with umbrellas - from 3 to 5 stems (can be replaced with a pinch of dill seeds)
Coriander seeds – half a teaspoon
Cilantro – 1 bunch (can be dried)
Hot red pepper – 1 small pod
Thyme – 1 sprig (can be dried)
Purple basil – 1 sprig (preferably, but not necessary)
Salt and sugar - to taste

Preparation

First, sort through the cherry plum well and select defective specimens, then thoroughly wash the remaining strong and beautiful fruits. Since fresh cherry plum seeds are very difficult to separate from the pulp, you need to steam it first.
Wash the dill stems, cut them, place them on the bottom of the saucepan, and place the cherry plum fruits on top. If you use dill seeds instead of stems, then you don’t need to take them, put one cherry plum in a saucepan. Pour in about one glass of water and place over low heat until the fruit gradually softens. After about 15 minutes, the fruits will begin to burst, opening to the seeds, and release juice. Place the steamed cherry plum on a sieve and forget about it for a while until it cools down.
Catch the dill stems from the saucepan; do not throw away the remaining juice; you will still need it to dilute the sauce.
Select the seeds from the slightly cooled cherry plum, separate the skins and throw it all away without regret. Place the remaining pulp and boiled dill stems in a blender, add peeled and chopped hot peppers. If the dill is in seeds, then put only the cherry plum and pepper into the blender. Grind everything well until smooth, pour the resulting mass into another saucepan, dilute with the juice from the boiled cherry plum and put on low heat to simmer.
The sauce for preparations for the winter should be reduced by at least a third when boiled, and it must be stirred from time to time so as not to burn.
After about 30 or 40 minutes, add seasonings: dill seeds (if you haven’t used the stems before), mint (or better yet, ombala), thyme, basil, salt, add sugar to taste. Add a little juice, if there is any left, and simmer for about 5-7 minutes so that the spices reveal their aroma. At the end of cooking, add chopped garlic and cilantro, cook for a minute and turn off.
Pour the sauce into sterilized jars and seal with sterilized lids. Cover with a towel until cool, then store in a cool place.

Don't be afraid to experiment with ingredients, reducing or increasing the amount of seasonings to suit your taste. Add your own ingredients - for example, tomato paste, cinnamon, cloves. Then you will have your own signature and fragrant tkemali for the winter!

Tkemali from yellow cherry plum: the most delicious recipe for the winter

Cherry plum with yellow fruits is a fairly common crop in our latitudes, characterized by good productivity, but, unfortunately, not sufficiently appreciated by housewives. Many delicious fruits are wasted, crumbling and covering the ground with a yellow carpet, but a considerable number of original vitamin-rich dishes can be prepared from them.

We bring to your attention a Caucasian recipe for tkemali made from yellow cherry plum for the winter, which is distinguished by its rich taste and exceptional healthiness. It is rightfully considered the hallmark of Georgian cuisine and goes well with dishes of meat, chicken, fish, potatoes and other vegetables. You can add it to kharcho soup, use it when stewing cabbage, even just spread it on a piece of bread or lavash - it will turn out very tasty! Preparing such a sauce is not at all difficult; even a novice housewife can easily cope with this task. The key is to find the right ingredients, especially herbs and spices.

According to the classic recipe, aromatic tkemali made from yellow cherry plum should be slightly sour, but not particularly spicy. Therefore, to prepare it you will need the following ingredients:

2 kg yellow cherry plum
10 dried mint leaves or half a bunch of fresh mint (ideally ombala, if you can find it)
1 bunch of fresh dill
1 tbsp. spoon of khmeli-suneli seasoning
1 tbsp. spoon coriander
10 small cloves of garlic
1 tbsp. spoon of salt
4 tbsp. spoons of sugar
1 teaspoon black pepper

Gather all the ingredients and you can start cooking.

Since cherry plum differs from plums in its sour skin and seeds that are difficult to separate from the pulp, it requires heat treatment before preparing various dishes. Therefore, first rinse the yellow fruits well, and without regret, get rid of wrinkled or slightly rotten fruits.
Place the selected fruits in an enamel pan and pour in about a glass of water. Light a small fire on the stove and place a pan with cherry plum. Stirring occasionally, bring to a boil. Then reduce the heat a little and cook the fruit for another 15-20 minutes.
When the fruits become very soft, turning into a mess, place them in a colander or sieve placed on another pan. Press the fruit thoroughly through a sieve, removing the seeds and skin as you go. Place the resulting puree on the fire, add salt, sugar and heat slowly. Stirring, bring to a boil. Add peeled and finely chopped garlic (you can put it through a garlic press).
Wash the dill and chop it very finely. If you have fresh mint, then you can cut it together with dill. Add dill and fresh mint to the sauce. If the mint is dried, chop it well, mix with coriander, ground black pepper and hop-suneli seasoning. Pour everything into the sauce and stir. Let the tkemali simmer over low heat for another 10 minutes, until the garlic pieces are soft, after which you can turn off the heat. The sauce is ready!
Carefully pour the aromatic tkemali sauce into sterilized hot jars, or bottles. Cover with hot, sterilized lids. Turn the jars over and make sure the lids are tight and not leaking. Cover the glass containers with a thick blanket and leave them to cool completely. Now you can put them in the refrigerator or other cool place to store preserves.

Now you know the most delicious recipe for cherry plum tkemali, and at any time of the year you can please yourself, your family and guests with a fragrant thick sauce with light sour notes. It will provide pleasant variety to your daily table, increase appetite, improve digestion and reveal new flavors of ordinary dishes. We wish you new gourmet experiences!

Cherry plum ketchup is an excellent preparation for the winter, which will be a wonderful addition to any dish. You can prepare it not only with red, but also with yellow plums. But, in our opinion, red plums make the sauce more aromatic and bright. It is prepared simply and quickly.

Required Products

cherry plum - 3 kg
salt - 3 tbsp
sugar - 0.5 kg
Khmeli-suneli seasoning – 1 sachet
chopped coriander - 1 tsp
paprika - 1 tbsp
hot pepper to taste
garlic - 2 heads
tomato paste - 2 tbsp

Let's start cooking

We wash the cherry plum and remove the seeds. Place it in a saucepan, add some water and cook for 3-4 minutes. Then put it into a blender bowl and grind until pureed.
Add sugar, salt, all seasonings to the resulting mass and mix well. Place the sauce on the stove and simmer over low heat for 15 minutes.
We peel the garlic and pass it through a press. Add it to the sauce, add tomato paste there and mix well. Cook the sauce for another 10 minutes and pour into jars.
Sterilize the finished jars for 10 minutes, cool and put them away for permanent storage.

Important! Cook the sauce until thick. Sometimes the cooking time may differ from that indicated in the recipe. It depends on the juiciness of your plums. And yet, it is better to add sugar and salt gradually, constantly tasting it.

Happy preparations!