Plum sauce is incredibly healthy. The fruits are rich in vitamins and pectin, which in the body performs the function of a sorbent, cleanses it of "toxins", improves blood composition. Sweet and sour, often spicy sauce stimulates appetite, increases the secretion of gastric juice, thereby improving digestion.

The real Georgian tkemali sauce is made from tkemali or blackthorn plums. These berries are sour sweet taste and do not turn into jam during cooking. Classic recipe Tkemali sauce necessarily involves the presence of ombalo (a type of mint), the herb that gives the sauce a mint-lemon flavor.

Required products:

• plums, cherry plums or blackthorns - 1 kg;
• a small bunch of dill and parsley;
• 3-4 cloves of garlic;
• salt 7 g (one and a half teaspoons);
• 2 rounded tablespoons of sugar;
• hops-suneli - 2 tsp;
• ombalo or dried mint - 1 tbsp. l .;
• ground hot pepper - on the tip of a knife.

The cooking process is simple:

1. Boil the plums in water for 5-10 minutes.
2. Drain the water.
3. Rub the softened fruits through a metal sieve. The bones and skins will remain on it, and the delicate puree will fall into the pan.
4. Rinse the greens and chop very finely.
5. Add salt, chopped garlic, herbs, all spices and sugar to the puree.
6. Simmer the sauce over low heat for 7-10 minutes.

Tkemali goes well with meat, any poultry, including those cooked over a fire. Fans eat it even simply with the national bread and vegetables. It has a sweet and sour, intensely spicy taste with light hints of lemon and mint. The sauce fits perfectly into the format of a healthy meal, as it contains only natural ingredients and does not contain fats and vinegar.

The original recipe for adjika

For connoisseurs of original sharp workpieces Adjika with plums will definitely be to your taste. This dish with Caucasian roots has long become a favorite on the Russian table: it goes not only with meat, but also with jellied meat, sausage or just with bread.

To prepare adjika from plums you will need:

• ripe tomatoes - 1 kg;
• onions and carrots - 0.5 kg each;
• sour apples with dense pulp - 0.5 kg;
• paprika ( Bell pepper) - 0.5 kg;
• sweet and sour plums - 0.5 kg;
• garlic and hot peppers - 100 g each;
• 1 medium bunch of parsley and dill;
• sugar 75 g;
• 1 tbsp. a spoonful of salt;
• 100 ml odorless vegetable oil;
• vinegar - 50 ml.

The sequence of work is as follows:

1. Peel apples, onions and carrots.
2. Remove the seeds from the plums, if any, tear off the branches.
3. Peel the bell pepper from seeds and stalks
4. It is also better to clean hot peppers from seeds, as they have extra pungency.
5. Twist the tomatoes, fruits and bell peppers in a meat grinder.
6. Put the saucepan on low heat and leave for another 1 hour.
7. Twist the garlic, herbs and hot peppers in a meat grinder and add them to the adjika.
8. Season with salt, sugar, oil and vinegar and cook for another 15 minutes.

That's it, adjika is ready. Its taste is spicy, moderately spicy, sweet and sour. The consistency of the dish will be slightly thicker than in traditional version, due to the pectin, which is rich in plums.

To keep adjika for a long time, pour the boiling one into sterile jars and roll up with sterile lids. In this form, the sauce will stand for a whole year without problems.

One more point: everyone's favorite granular adjika is obtained if the products are scrolled in a meat grinder. If you cook the same thing, but use a blender, it will turn out delicious and aromatic, spicy sauce but not adjika.

Cooking in Georgian

Another Georgian plum sauce can be made by adding aromatic cilantro and fruit vinegar to its flavor. For this dish, it is better to choose berries of dark varieties, dense, but already ripe.

You will need:

• dark plum - 1 kg;
• cilantro - 1 generous bunch;
• garlic - 3 large cloves;
• hops-suneli (ready-made seasoning) –5 g;
• from 2 to 6 tbsp. l. sugar, given the acidity of the plums;
• salt - 1 tsp;
• hot red pepper - to taste (you can use ground);
• wine or Apple vinegar 6% - 1 tsp

Operating procedure:

1. Rinse ripe plums, remove seeds and place in a suitable saucepan.
2. Place the berries over low heat. To prevent the sauce from burning at the very beginning, add a couple of tablespoons of water. Later, the plum itself will give a lot of juice. Add salt and sugar.
3. After 20 minutes of cooking, add finely chopped cilantro, spices, squeezed garlic and cook for another 30 minutes.
4. At the end of cooking, pour in the vinegar.
5. Remove the sauce from the heat and blend until smooth with a hand blender.
6. Put on fire and boil the sauce for 1-2 minutes.

The sauce comes out fragrant, sweetish, slightly viscous and very tasty. It goes perfectly with any meat dishes, as well as poultry and game.

Yellow plum sauce

Spicy, oriental sauce from yellow plum can be prepared according to the following recipe.

Prepare food:

• yellow plum - 1 kg;
• fresh ginger (root) - 50 g;
• garlic - 6 cloves;
• hot pepper - to taste;
• salt - 1 tsp;
• sugar - 7 tbsp. l .;
• vinegar 9% - 1 tbsp. l.

We perform actions:

1. Wash ripe, but not wrinkled plums thoroughly, separate the pulp from the seeds and put in a saucepan.
2. Cook the plums over medium heat for 30-40 minutes, stirring occasionally.
3. Grate the ginger on a fine grater, press the garlic or grate it too, add them to the plums.
4. For lovers of spicy foods, add chopped hot peppers or chili.
5. Sugar pours in gradually, gently tasting the sauce. Depending on how acidic the plum was, you may need a different amount of sugar.
6. Add salt.
7. At the end, pour in 1 tbsp. l. vinegar, and boil the sauce for another 2-3 minutes.
8. The slightly cooled mass can be rubbed through a sieve, but it is better to break through with a blender.

Remember to taste the sauce as you cook. By balancing the flavor with sugar, salt and vinegar, you can get the result you want.

This sauce can be served with any dish. oriental cuisine as well as European varieties of fish, meat and poultry. This versatile additive will enhance and highlight the flavor of any dish.

From green fruits

Green plum tkemali has the most interesting flavor. it sour sauce, in which aromas play the main role. It is this version of the sauce that is recommended to be added to kharcho.

You will need the following products:

• plum (unripe yellow or green cherry plum) - 1 kg;
• a sprig of green mint;
• fennel and thyme (spices) - on the tip of a knife;
• cilantro - 1 bunch;
• dried coriander - a little;
• 1 tsp dry dill;
• half pod hot pepper(without seeds);
• garlic - 1 medium head (5 cloves);
• salt and sugar - 1 tsp each;
• 50 ml of water.

Execution technology:

1. Place the plums in a deep saucepan with a thick bottom, add water and simmer the berries for about 20 minutes.
2. Remove the pan from heat, cool slightly.
3. To get mashed potatoes, rub the berries through a sieve. Skins and bones will come off easily.
4. Grind greens, peppers and garlic with a blender in homogeneous mass... To make the process easier, add a couple of tablespoons of fruit puree.
5. Combine plums, herbs, all spices, salt and sugar and cook for another 20 minutes over very low heat.

The sauce is ready! When making sauces like this, it's important to taste them. Too thick can be diluted with water, sour can be sweetened, etc.

It is best to store green plum tkemali in the refrigerator or cellar.

Delicious addition to meat

An excellent addition to meat dishes can be plum sauce with nuts. The combination of products is just perfect: plums stimulate the appetite, nuts enhance the taste and are an excellent companion to any meat. But this sauce is especially good with lamb or beef kebabs.

Prepare food:

• ripe sweet and sour plums - 1 kg;
• hot pepper - 1 small;
• salt - 5 g;
• 2-3 teeth of garlic;
• dried coriander - seeds and herbs;
• fresh herbs- on a sprig of dill, basil, lovage;
• 15-20 walnuts.

Procedure:

1. Wash the plum, remove the seeds and boil for 10-15 minutes.
2. Use a blender to puree the skins and plums.
3. Add nuts, garlic and hot peppers to this, so that they are also chopped. The work is carried out at high speed in order to achieve uniformity.
4. Return the mashed potatoes to the pan, add salt, spices and herbs and simmer for 5-7 minutes.

This sauce has a short shelf life. It will not work to prepare it for future use. In the refrigerator, it can stand no more than 2-3 weeks. Don't worry about that though. Such delicious sauce eaten very quickly.

Plum sauce for the winter

When choosing a recipe for homemade preparations, you should pay attention to the compatibility of products in the sauce, the presence of natural preservatives, the versatility of taste and the ability to cook as much as needed. The sauce recipe below combines all these qualities.

Products:

• plum - 2 kg;
• tomatoes - 3 kg;
• Bulgarian pepper - 1.5 kg;
• onion - 5-6 heads;
• chili or other hot pepper - 1 pc .;
• 1 tsp 9% vinegar;
• salt, sugar, fresh herbs - to taste.

Work order:

1. Peel the tomatoes and plums. To do this, make cross-shaped cuts on the tomatoes and scald them, the skins can be easily removed. Boil the plums for a few minutes, cool. Wipe through a sieve - skins and bones will come off easily.
2. Combine tomato and plum pulp, punch with a blender.
3. Chop onions, sweet and hot peppers with a blender, after peeling them.
4. Pour all components of the sauce into a saucepan and cook for 30 minutes.
5. Pour the boiling sauce into sterile jars, pour 1 tsp on top. vinegar 9% and roll up.

This sauce can be stored in the room for a long time.

Plums deserve more popularity than they have. In addition to sweet jam, from useful berries interesting sauces come out for every taste. Fruit acids and pectin are completely preserved during heat treatment, transferring ready-made sauces all my good.

1. Rinse the plums well. Make several shallow cuts on whole fruits and immerse them in hot water for 15 minutes. When the peel starts to “peel off” from the fruit, pull it up and remove. It can be removed very easily. Then cut the plums in half, remove the seeds and puree. This can be done with a blender, meat grinder or food processor.
2. Put the plum puree in a saucepan of a suitable size, and put it on fire. Boil and simmer the sauce for 20 minutes for small fire.
3. Chop cilantro greens, hot peppers and garlic using a blender, meat grinder or food processor. Put this mass in the plum puree, adding sugar, salt, and ground coriander.
4. Bring the sauce to a boil again and transfer to pre-sterilized jars. Roll up the container with lids, put the cans upside down and wrap them in a warm blanket until they cool completely.

Ripe tomato seasoning has won international acclaim as it goes well with all hot and cold dishes and snacks. Each country makes its own adjustments to the recipe of this useful product, but its basis continues to be precisely tomatoes, to which you can add anything you want. We suggest trying an unusual tomato-plum sauce, which will ennoble the dishes, helping them to reveal their true taste.

Ingredients:

• Tomatoes - 2 kg
• Plums - 2 kg
• Onions - 2-3 pcs.
• Sugar - 150 g
• Garlic - 100 g
• Salt - 1.5 tablespoons
• Chili pepper - 1-2 pods
• Celery stalk - 2 pcs.
• Basil - bunch
• Dill - bunch
• Cilantro greens - bunch

Cooking tomato-plum sauce:

1. Wash the tomatoes and plums. Make cruciform incisions on them and place them in a container with hot water for 15 minutes. Then carefully remove the skin from them and remove the bone from the drain. Twist the tomatoes and plums through a meat grinder.
2. Peel the onions, dry them and pass them through the middle wire rack of the meat grinder.
3. Rinse celery and basil and mince.
4. Put the twisted plums, tomatoes, onions, celery and basil into a saucepan, add salt, sugar and simmer over high heat. After that, reduce the temperature to the lowest and cook the mass for 1.5 hours.
5. Peel the garlic and squeeze it through a press. Wash the dill and cilantro and chop finely. Add these spices to the saucepan 30 minutes before the end of cooking.
6. Peel and seed, chop finely and add to the sauce 15 minutes before the end of cooking.
7. Cool the sauce and roll into sterilized jars.

The recipe for plum sauce with garlic is very popular in many cuisines of the world. Of course, you can buy it in bottles in a number of grocery supermarkets, but it is better to try to prepare it yourself, following this recipe. This sauce perfectly diversifies your usual food, adding unusual notes of taste to it.

Ingredients:

• Ripe tomatoes - 1 kg
• Plums - 0.5 kg (pitted)
• White onions - 1 pc. (large size)
• Garlic - 2 heads
• Apple cider vinegar - 1.5 tablespoons
• Ground chili - 1/2 tsp
• Ground cloves - 1/2 tsp
• Bay leaf - 2 pcs.
• Salt - 1.5 tablespoons (with a slide)
• Sugar - 150 g

Preparing the garlic-plum sauce:

1. Wash the plums and tomatoes. Remove the seeds from the plums, while carefully examining the inside of the fruit, if you find worms, then remove them. Pour 100 ml of drinking water into a saucepan, put plums with tomatoes, cover, boil and evaporate for 5-6 minutes so that they boil and turn into a soft mass. Then remove the peel from them by rubbing the plum and tomato mass through a sieve.
2. Wash the peeled onions, cut into 4 parts and chop with a meat grinder.
3. Place the plum and tomato puree and the onion mass in a saucepan, boil, reduce the heat and boil the food for 2 hours.
4. After 1.5 hours, add salt, sugar, cloves, pepper to the mass, Bay leaf, vinegar and garlic squeezed through a garlic bowl.
5. At the end of cooking, remove the bay leaves from the ketchup and purée the sauce with a blender until smooth.
6. Once again, let the ketchup boil and pour it into sterile jars, rolled up with sterile lids. Store the sauce either in the refrigerator or in the cellar.

A video recipe for making spicy plum sauce in a slow cooker:

Tkemali is a traditional Georgian plum sauce. It is prepared from ripe or unripe sour plums of a special type - tkemali (cherry plums). However, experience shows that the sauce is delicious from any variety of plums, depending on which it turns out to be sweeter or more sour, and the color of the ketchup also varies.

Ingredients for tkemali:

• Fresh plums - 4.5 kg
• Ground coriander - 1.5 tsp
• Mint - bunch
• Garlic - 5 cloves
• Sugar - 2.5 tsp
• Salt - 1 tsp or to taste
• Drinking water - 450 ml

Cooking tkemali:

1. Wash the plums, put them in a 5 liter saucepan and add water. Locate a saucepan on the stove and simmer over high heat. Reduce the temperature to medium and boil the plums for about 2 hours. During this time, they should become soft, the skin should burst, and the pulp should be separated from the seeds. Then remove the plum mass from heat and cool to room temperature.
2. Take another saucepan, place a colander on it, transfer the plum mass and grind it, leaving the skins and discarding the seeds.
3. Send the wiped and cleaned mixture back to the stove. Add coriander, washed mint leaves, garlic squeezed through a press, sugar and salt. Bring the mixture to a boil over medium heat, stirring constantly, and cook for another 5 minutes. Since tkemali sauce is a Georgian sauce, you can add pepper to your taste - hot red or black pepper.
4. Prepare sterilized jars in which you put the hot mass, and screw it with metal sterilized lids. Wrap the jars with a warm blanket and leave to cool completely.

Video recipe:

In the shops where everything for sushi is sold, Chinese plum sauce can be bought ready-made. But why? After all, we will tell you how to make it yourself at home.

You can serve Chinese plum sauce not only with dishes Chinese food... It will also add flavor to the usual ubiquitous food. For example, it is delicious to use with meat, and especially with pork and duck.

Ingredients:

• Plums - 1 kg
• Sugar - 100 g
• Rice vinegar - 120 ml
• Ginger root - 40 g
• Garlic - 40 g
• Badian - 2 stars
• Cinnamon stick - 1 pc.
• Carnation - 4 buds
• Coriander seeds - 1.5 tsp

Making Chinese Plum Sauce:

1. Wash the plums, remove the pits and skin. You can get rid of the peel in 2 ways: pour boiling water over the fruits for 15 minutes and remove the peel, or boil them for 5 minutes and rub through a sieve.
2. Then place the plum mixture in a saucepan, preferably with a thick bottom. Add all the ingredients for the sauce: sugar, rice vinegar, peeled and finely chopped ginger root, squeezed garlic, star anise, cloves, coriander seeds and cinnamon sticks.
3. Place the saucepan on the stove, bring to a boil over medium heat and simmer for about 30 minutes, until the plums are tender.
4. Remove the star anise star, clove buds, coriander seeds and cinnamon stick from the pan, and beat the sauce with a blender until smooth.
5. Hot sauce Pour into sterilized bottles and close with sterilized caps. Wrap the sauce in a warm towel and leave to cool completely.

All plum sauce recipes are a bit similar to each other, but if you add different spices and products, you can always get a completely new dressing. Having prepared a sauce from plums and, you can get a spicy, moderately tart and slightly sweet sauce, where sweetness is pleasantly combined with pungency.

Ingredients:

• Plums - 0.5 kg
• Apples - 0.5 kg
• Drinking water - 50 ml
• Sugar - 500 g (You may need more or less sugar. It depends on the sweetness of the fruit.)
• Ground cinnamon - 1/2 tsp
• Carnation - 5 buds
• Ginger root - 1 cm. (2-4 g)

Cooking Apple Plum Sauce:

1. Wash the plums and apples. Cut the core from the apples with a special knife, and remove the bone from the plums. Cut the fruit into 4-6 pieces, put it in a saucepan, add water and boil for 10 minutes. When the mass is steamed and soft, rub it through a sieve.
2. Place the puree in another saucepan, add the sugar and simmer for about 10 minutes. Then add the peeled ginger root, cinnamon and cloves. Cook the mass for at least 5 minutes and the density of ketchup that you want to get. The longer the sauce evaporates, the thicker it becomes. Also, be sure to taste the sauce, you may need to add salt or sugar.
3. Remove the clove buds from the finished ketchup. After the hot sauce, roll it up in sterile jars and seal with sterilized lids.
4. Such a sauce will go great with various desserts, such as ice cream, pancakes or pancakes, and if you add cilantro greens, chopped garlic and season with salt before serving, then it can be used as a sauce for meat, fish, poultry, etc.

In addition to the fact that plum sauce is served with meat dishes, it can also be used for pickling and cooking different varieties meat. V following recipes and you will learn how to do it. So, we present the recipe for beef in plum sauce. With this method of preparation, the meat acquires a slightly sour taste, spicy-garlic aroma, softness and juiciness.

Ingredients:

• Beef - 0.5 kg (lean is better)
• Red onions - 1 pc.
• Green onions - 2 feathers
• Soy dark sauce - 200 ml.
• Plum sauce - 2.5 tablespoons
• Honey - 1.5 tsp
• Salt - 1/2 tsp or to taste
• Freshly ground black pepper - 1/2 tsp or to taste
• Peanut butter - 1.5 tablespoons
• Refined vegetable oil or other oil - for frying

Cooking beef in plum sauce:

1. Wash the beef, cut off the film and all the fat, and cut into thin strips, 5 cm long and 1 cm thick, which are laid out in any shape. Putting the meat in the freezer for 25 minutes will make it easier and thinner to cut.
2. Prepare the marinade. In a small bowl, combine honey, salt, pepper, soy sauce, and plum sauce. Pour the beef slices with the resulting mixture, mix them carefully so that all the slices are evenly covered with it and send to the refrigerator for 2 hours, or better overnight.
3. After this time, remove the meat from the refrigerator and place on the table for 20 minutes to warm up to room temperature.
4. Heat in a frying pan vegetable oil to high temperatures. Add marinated beef and peeled and minced in half rings onion... Cook for 10 minutes, stirring continuously.
5. The dish is ready. Remove the beef from the stove, place it in a serving bowl, pour peanut butter and serve hot or warm. Sprinkle with sesame seeds and chopped green onions on top.

Pork is always delicious, and if it is also in plum sauce, then it is simply excellent. The sauce will give the meat a special piquancy, light aroma of spices, slight sourness, pleasant pungency and barely perceptible sweetness. In addition, this cooking method improves appearance ready meal making pork significantly prettier than traditional recipes.

Ingredients:

• Pork fillet - 500 g
• Garlic - 2 cloves
• Green onions - 3 feathers
• Refined vegetable oil - 2.5 tsp for frying
• Plum sauce - 6 tablespoons
• Fresh ginger root - 3 cm
• Soy sauce - 1.5 tablespoons
• Nuts - 10 g

Cooking pork with plum sauce:

1. Cut off all the fat from the pork fillet. Heat the oil well in a large, heat-resistant skillet over high heat and place the meat in one piece. Fry it at medium heat for 15 minutes, turning it every 3 minutes until it turns evenly brown.
2. Then wrap the meat in foil and immerse it in a saucepan of a suitable size with boiling salted drinking water. Boil and simmer for 7 minutes. Then remove the meat from the pan, remove the foil, dry it and cut into slices.
3. Peel and grate the ginger on a medium to coarse grater, or cut into 0.5 mm cubes. Peel and chop the garlic. Add these spices to the pan in which you fried the meat and cook them for 30 seconds. Then add soy and plum sauces and 4 tbsp. drinking filtered water.
4. Place the chopped pork in a skillet and heat well. Then add finely chopped green onions and fry the food for another 2 minutes.
5. Put the finished dish on plates, and sprinkle with any crushed nuts. An ideal side dish for such pork - baked beans with cabbage. It will be very tasty if vegetables are also cooked in plum ketchup.

Light and tender dish with exquisite and spicy taste can be made with chicken and fresh plums. Poultry goes well with sweet and sour fruity notes. It quickly becomes saturated with the aroma of spices and sauce. Original recipe can be used for festive feast... Lovers of combining poultry with fruits and aromatic spices will appreciate it.

Ingredients:

• Chicken (part of chicken) - 1 kg.
• Plum sauce - 4 tablespoons
• Plums - 300 g
• Garlic - 3 cloves
• Ground coriander - 1 tsp
• Ground black pepper - 1/2 tsp or to taste
• Salt - 1 tsp or to taste

Cooking Chicken with Plums:

1. Rinse the chicken under running water, dry, cut into portions and brush well with salt, black pepper and ground coriander.
2. Peel the garlic and cut into thin slices, which are placed under the skin of the chicken parts.
3. Brush the chicken generously on all sides with plum sauce and marinate at room temperature for one hour.
4. Wash the plums under running water, dry, cut in half and remove the seeds.
5. Grease a baking sheet with butter, place the chicken on it, sprinkle it with chopped plums and cover culinary foil... Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before full readiness food, remove the foil and brown the poultry.

We have given you examples of simple recipes for making aromatic plum sauces, as well as hearty dishes that can be prepared on their basis. If you like to flavor your food with different sauces, I advise you to stock up on plum sauce for the winter. Also, I note that although the sauce is mainly made from plums, but according to the same basic recipes The sauce can be made using pumpkin, peaches, apricots and even some varieties of melon.

My husband has a lot of respect for all kinds of meat and invariably uses a store-bought sauce called ketchup with him. There was a desire to change stereotypes and cook homemade sauce, at hand were just plums and a recipe that my friend shared with me. She loves to cook all sorts of sauces, separately for meat, for fish, for noodles, for various side dishes. And this recipe for her is simply universal, suitable for everything. I made up my mind and prepared a jar fresh sauce out of the plums! My husband tried it with disbelief, all the sauce was not made from tomatoes, but when he tasted it, he flatly refused the store one, and he also scolded me that he hadn’t cooked this before. Now I want to introduce you to this completely simple recipe plum sauce.

Plums in the sauce can be used dark purple, red, yellow, white, sweet or sour. Then there are many options for plum sauce for meat.

Ingredients for the sauce:

Ingredients:

• Plums - 6 pieces,
• Garlic - 2 cloves
• Greens (onion, parsley, dill) - 1 small bunch,
• Salt to taste
• Spices to taste
• Sugar - as needed if the plums are sour.

Cooking process:

We take plums, they need to be rinsed well under running water and the seeds must be removed. Most the best way- these are Hungarian plums. They are fleshy and have a sweet and sour taste. If there are no such sinks, it's okay, let's take any others.

Load prepared pitted plums into a blender bowl or deep container, chop until puree. You do not need to remove the peel from the plums, it will grind perfectly. If you have a food processor at home, you can also grind our plums in it. Next comes the greens: onion feathers, parsley and dill. We rinse them well with water and grind them too, you can use a knife, a blender or in a food processor.

We clean the garlic, if the cloves are very large, then simply cut for convenience and chop with a garlic and transfer to the rest of the ingredients. Although, in principle, it is possible to grind garlic with a blender in the total mass of plums, but then it may not be gruel, and this is exactly what we need.

Pour the liquid mixture from plums that we have into a suitable bowl, add chopped greens. Now add salt to taste and spices that you like the most. For example, I add ground red pepper, as I like the sauce to be a little hot, and black ground pepper for the smell. You can add spices such as coriander, cilantro, basil, saffron. It all depends on your preference.

Mix the mass thoroughly, and now - our fresh plum sauce with vitamins is ready! From rubbing with a blender, it is still whipped, you just need to let it stand for a little so that all air bubbles come out.

Store this plum in the refrigerator. It is not done for the future, but just to the table, and all from fresh and natural products. Plums almost certainly grow in everyone's garden, and if there is no garden, then they are inexpensive, and you do not need to buy a lot of them. It is best when the plum tastes sweet and sour rather than completely sweet. If the plums got sour, for example, cherry plum, then you need to add a little sugar to the recipe for sweetness. You don't need to add vinegar at all.

Someone might say that the sauce needs to be boiled down for a richer taste. Perhaps, I do not argue, only part of the vitamins will be lost in this case. For more long-term storage, of course, you need to boil and cool with the meat.

This plum sauce is good because it is made quickly, it is very tasty, and goes well with many dishes. My family, initially skeptical about this recipe, now absolutely love it. In general, you can simply anoint it on bread and eat it. Try it, cook this one too quick sauce, and I assure you, you will like it very much!

Bon appetit and good recipes Anyuta wishes you!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A wonderful addition to any dish is appetizing sauce that fills food exquisite aroma, subtly emphasizes the uniqueness of the taste. Plums are the perfect base for a delicious seasoning that you can use with kebabs, fish or pasta. And so that this fruit can be eaten in winter, preserve ketchup from it. Such a spin for the winter will be an indispensable help for the hostess for preparing delicious festive dinners. How to cook it and what are the important canning secrets - further in the article.

How to choose and prepare plums for harvesting for the winter

The fruits must first be selected and carefully prepared for the seasoning preparation procedure. If you are not serious about this stage, the result may disappoint you with fermented twists in winter. Therefore, read on for the basic recommendations on how to choose and process plums correctly.

• Select firm, whole fruits that are free from defects.
• Avoid using overripe varieties, as they can spoil the taste during the preparation of the sauce.
• In order for the spins to be stored for a long time, it is important to remove the bones.
• Wash each cream thoroughly, remove stalks and leaves.

What utensils do you need

Prepare the necessary dishes in advance. It is important to take into account all the recommendations on this score, otherwise you risk getting an unsuccessful result, and the sauce cannot be preserved in a canned form. Next, study the detailed list of utensils that you will need:

• Large plastic bowl for washing plums.
• Enamelled cooking pot.
• Glass jars. A volume of 0.5 liters is optimal.
• You may need additional kitchen appliances: blender, multicooker, meat grinder.

Delicious step-by-step recipes for plum sauce for meat

With the help of plums, incredibly mouth-watering seasonings are obtained that perfectly emphasize the taste of any meat or fish dish... Having tried plum seasoning at least once, you will dream of repetition, realizing that you have not eaten anything tastier for a long time.

As a rule, cooks of Caucasian nationality specialize in the preparation of such sauces, which is worth only the original "Tkemali", which is easy to spread simply on bread and enjoy. You can cook such a yummy at home with your own hands.

"Tkemali" from cherry plum in Georgian

Wonderful georgian cuisine is in great demand among the Slavic peoples. It is adored for its amazing meat dishes and sauces for them. "Tkemali" has become the most popular, it is served with lamb, beef or pork. This unsurpassed sweet and sour taste brings bliss to everyone who is lucky enough to taste a thick and aromatic addition to the main dish. No inquisitive housewife will refuse to learn how to cook it, so further you will find detailed recipe.

Ingredients:

• 0.7 kg of cherry plum.
• A bunch of cilantro.
• 5 garlic cloves.
• Half a teaspoon of coriander and a quarter of red pepper, finely ground ..
• Half a regular glass of lemon juice.
• 1/4 tsp salt.
• 1 tbsp. l. vegetable oil.

Cooking algorithm:

1. Place the cherry plum in an enamel saucepan. Pour water so that it covers the fruits, bring to a boil.
2. Reduce heat, cover and simmer until tender (10-15 minutes).
3. Drain the water through a colander, remove the seeds, wipe on a fine sieve.
4. Put the grated mixture back into the pan, add the squeezed garlic, finely chopped cilantro and the rest of the ingredients, except for the oil. Put on fire.
5. Bring the mixture to a boil, hold for a couple more minutes and remove.
6. Place the plum sauce in sterilized jars.
7. Pour oil on top, preserve tightly with lids.
8. Not canned "Tkemali" can be perfectly stored in the refrigerator for up to two months.

Anyone who has never tried regular ketchup made with plums does not know how delicious such a seasoning can be. Be sure to try this recipe to be sure of this statement. The combination of tomatoes and plums gives an extraordinary taste, the appetizing of which lies in sweet and sour notes. Use this recipe to stock up a little for winter and see how popular plum sauce is with your family and dear guests.

Components:

• 2 kg of tomatoes.
• 1 kg plums.
• 0.2 kg of onions.
• One and a half Art. l. salt.
• 0.2 kg of sugar.
• 3 chili peppers.
• 0.5 tsp hops-suneli.
• A couple of bay leaves.
• Two tablespoons vinegar 9%.
• 0.1 kg of garlic.
• A bunch of dill, cilantro, parsley, basil.

Step-by-step instruction:

1. Rinse the tomatoes, peel them, cutting them crosswise from above and dipping them for a moment in boiling water.
2. Separate the seeds from the plums.
3. Cut the onion into 4 pieces.
4. Use a blender to break the tomatoes, onions, plums into gruel.
5. Boil the resulting mixture in an enamel saucepan over low heat for about two hours.
6. Grind greens with garlic, chili with a blender too.
7. Add all the ingredients to the tomato-plum mass and boil again for up to half an hour, until the ketchup begins to thicken.
8. Take out the bay leaves.
9. Pour the plum sauce over clean jars, and preserve.

Many people value sauces for their pungency, so chefs do not regret hot chili peppers when preparing a plum addition to meat. This is how the culinary ace tries to achieve the special taste of a hot dish with notes of acidity and sweetness. You can easily prepare such a seasoning for preparation for the winter, because it retains its amazing taste for a long time and does not spoil. Therefore, see below how to make a hot sauce with blue plums.

Components:

• 4 kg of blue plums.
• 5 tbsp. l. salt.
• 4 chili peppers.
• 4 heads of garlic.
• Dried cilantro.
• Coriander seeds.
• Dill, basil.
• A handful of shelled walnuts.

How to prepare:

1. Rinse the plums, remove the seeds.
2. Boil for half an hour, grind on a fine sieve with a silicone spatula.
3. Add the chopped remaining ingredients and cook again until the seasoning begins to thicken.
4. Pour the plum sauce into the jars, twist, wrap.

Unusual homemade plum and bell pepper adjika

Adjika is a traditional preparation for the winter. It is covered in parallel with the tomatoes and is used as a seasoning for many dishes. However, few people know that ordinary adjika is easy to turn into sauce. extraordinary taste by adding a little plum. You can immediately serve such a preparation with the dish to pamper your guests. Below you will find a detailed recipe for cooking.

Required products:

• 2 kg plums.
• 1 kg of bell pepper.
• 0.2 l tomato paste.
• 0.2 kg of garlic.
• 0.2 kg of sugar.
• 4 chili peppers.
• 2 tbsp. l. salt.

Algorithm of actions:

1. Separate the seeds from the plum. Grind the pulp with a meat grinder along with peeled garlic, bell pepper and chili.
2. Add the remaining ingredients and cook for up to 20 minutes. Stir the sauce constantly.
3. Arrange over sterilized glass jars, roll up the caps tightly.

Curry without sterilization

Not only Caucasians prepare seasonings with plums - in Chinese national cuisine also do not do without it sweet and sour sauce and eat literally everything with its addition. There are not many secrets to preparing such an addition to dishes, but the result exceeds all expectations thanks to the magical combination of fruit and curry. The result is an insanely delicious seasoning that deserves to be prepared for the winter. And in order to quickly master such a recipe, study step by step instructions cooking further.

Ingredients:

• 2 kg plums.
• 1 kg of apples.
• Three heads of garlic.
• 0.1 l of balsamic vinegar.
• 0.1 kg of ginger.
• 1 tbsp soy sauce.
• Glass of drinking water.
• Curry, ground pepper - to taste.

Cooking instructions:

1. Peel the ginger with plums, chop finely, dip in an enamel pan, pouring water.
2. While the mixture is boiling, squeeze the garlic into it, add finely chopped apples, vinegar, soy sauce and seasonings.
3. When the apple-plum mixture comes to a boil, reduce heat and cook for another 30 minutes. Remember to stir.
4. Grind the cooled mixture with a blender.
5. Boil again, pour into clean jars and roll up.

With tomatoes in a slow cooker

If your kitchen has such a wonderful assistant to any housewife as a multicooker, then it must be used to prepare a delicious seasoning for the winter with tomatoes and plums. The process itself will not take you a large number time, and the result will certainly delight you with an amazing appetizing property. Prepare such a sauce to prepare incredible meat dishes with plum dressing for the new year and any other holiday. Read on for a step-by-step recipe.

What you need:

• 1.5 kg plums.
• 1 kg tomato.
• Three hundred grams of greens (cilantro and basil) and the same amount of sugar.
• Two-thirds of a glass of fruit vinegar.
• One and a half medium chili peppers (one large).
• A pinch of salt.

How to cook:

1. Remove the seeds in the plum, cut in half.
2. Peel the tomatoes by dipping each into boiling water. Cut into 4 pieces.
3. Place the tomatoes with plums in the multicooker bowl, set the “Steam cooking” mode, cook for up to 10 minutes.
4. Use a blender to chop the boiled tomatoes and plums.
5. Add the rest of the products on the list. Use a blender again.
6. On the multicooker display, set the "Steam cooking" program again and bring the mixture to a boil.
7. Arrange in a glass container, twist.

If during the season of conservation of plums you did not have time to roll up the Tkemali sauce for meat dishes, then seasoning from plum jam... With this wonderful dessert you can prepare delicious sweet and sour sauce that will complement any dish. The manufacturing process is surprisingly fast and the result is perfect. How to make such a seasoning - see below.

Components:

• Half a liter of plum jam.
• 8 cloves of garlic.
• 1 chili pepper
• 50 grams of apple cider vinegar or balsamic vinegar.
• A bunch of cilantro.
• 0.5 tsp salt.

Cooking description:

1. Peel the garlic, chop with a blender, add jam, herbs, chili.
2. Add salt gradually, tasting the sauce.
3. Serve immediately as a seasoning for meat.

Chinese Sweet & Sour Plum Sauce

Plum is a common fruit in China, with which a variety of dishes, wine, sauces, etc. are prepared. The eastern nation highly values ​​the original sour taste that this fruit gives to any meal. Russians are also not alien to the love of such seasonings, so they are often used as an addition to meat. The result is a dish that is very balanced in taste, which even a sophisticated gourmet will not refuse. Step by step recipe you will find below.

Components:

• 1.5 kg sweet and sour plums.
• 2 onions.
• 1 clove of garlic
• 0.1 kg of ginger root.
• Chilli half.
• 0.2 kg of sugar.
• Three carnations.
• 1 tsp coriander.
• 0.5 tsp cinnamon.
• 0.5 tbsp. fruit vinegar.
• 0.5 tsp salt.
• Glass of water.

Preparation:

1. Chop the onion with ginger and garlic.
2. Separate the seeds from the plums cut in half.
3. Place everything in a saucepan, cover with water, boil. Boil over low heat for half an hour.
4. Grind with a blender, add sugar with vinegar, spices. Cook for up to 45 minutes.
5. Transfer the sauce to jars, roll up, wrap up with a blanket, leave to cool.
6. After a day, you can take the blanks to the cellar.

Video recipes: how to make plum sauce at home

There are many more tasty options plum sauce that are easy to make with your own hands. This does not always mean wasting precious time. Below, view the video recipes for plum seasonings, one of which describes in detail how to quickly and

Sauces occupy a special place in modern cooking. They come in a variety of flavors and colors. Tomato, mushroom, spicy and sweet. Particularly popular among lovers of similar food additives enjoys plum sauce. It goes well with all foods, and its cooking options are known for their variety and complexity. For those who want to try making the sauce with their own hands, be sure to use the following recipes.

Popular plum sauces

Plum sauce recipes have come to modern cooking from countries where plums grow. These are the Caucasus, China and Japan. You can also make a delicious summer fruit seasoning for the winter at home. It goes well with meat or any other dish, and its taste will complement the treat with pleasant notes of freshness.

Since plum is combined with almost all spices, vegetables and other seasonings, there are many options for preparing your favorite delicacy for the winter. The most common sauces from this fruit are:

• Tkemali;
• Chinese plum sauce;
• tomato and plum;
• for meat.

The color of the sauce directly depends on the color of the selected fruit. There are different recipes for harvesting for the winter according to the ingredients that make up them, and according to the method of preparation.

Tkemali recipe without cooking

The famous Caucasian plum sauce Tkemali is prepared without boiling, therefore it preserves beneficial features long time. To prepare this seasoning you will need:

• dark variety of plums;
• bell pepper;
• hot peppers;
• garlic;
• cilantro;
• sugar;
• salt;
• vinegar.

Before cooking, the food is washed and, if necessary, cleaned. One kilogram of Hungarian plums is thoroughly washed and seeds are removed from the fruit. After which the crop is ground in a meat grinder or with the help of another kitchen appliances... During grinding, 3 heads of peeled garlic, 1 kilogram of bell peppers and 5 pieces of hot pepper, from which the seeds were previously removed, are added to the plums.

Next, cilantro greens are finely chopped (2 bunches per 1 kg of plums) and laid out for the finished puree. The ingredients are mixed, 2 tablespoons of salt, 100 grams of sugar and 2 tablespoons of vinegar are put in them. The workpiece is left to stand for 15 minutes. During this time, it is recommended to sterilize the prepared glass containers and lids.

Experts advise taking small jars for storing homemade Tkemali to make the product easier to use.

When the plum puree is infused, it is poured into prepared containers, covered with lids and stored in the refrigerator. You can remove the first sample from the workpiece after 2 weeks.

Boiled Georgian sauce

There is a recipe for cooking and boiled Tkemali. For this you will need:

• plums;
• garlic;
• mint;
• coriander;
• salt;
• sugar;
• water.

In the classic Georgian sauce only cherry plum is used, but the seasoning is delicious from any varieties of plums. To make the fruits soft, they are placed in a 5-liter saucepan and brought to a boil, after which the heat is reduced and cooked for 120 minutes.

You need 4.5 kilograms of fruit to turn into mashed potatoes. Then they are turned off and put to cool. The skin and bones are removed, and the resulting mass is rubbed through a sieve.

While the puree is infused, the remaining ingredients are prepared for it. Five cloves of garlic are peeled and minced or minced in any other way.

1 bunch of fresh mint is washed and cut. The coriander is crushed.

The resulting puree is again put on the fire and the remaining ingredients are added to it - garlic, mint, 1.5 teaspoons of coriander, 1 teaspoon of salt and 2.5 teaspoons of sugar. The mass is brought to a boil and simmered over low heat for another 5 minutes.

Ready hot sauce is laid out in sterilized jars and rolled up with lids. The workpiece is wrapped up and remains in this state until it cools completely. When the containers are cold, you can move them to a permanent storage location.

Chinese seasoning

Add oriental exoticism to dishes and Chinese plum sauce. Recently, the seasoning has been popular with domestic Chinese food lovers. At home, preparing a blank for the winter is also not difficult. For this you will need:

• plums;
• ginger root;
• garlic;
• star anise;
• cinnamon;
• Carnation;
• coriander (seeds);
• sugar;
• rice vinegar.

One kilogram of the selected variety of plums is washed, peeled and pitted and turned into puree in any convenient way. 40 grams of garlic and the same amount of ginger are peeled and washed, after which they are also crushed to a puree state.

Next, the plum gruel is placed in a saucepan, the rest of the ingredients are added to it. Thrown into a container with mashed potatoes, 2 star anise stars, 1 cinnamon stick, 4 cloves buds, 1.5 teaspoons of coriander, 100 grams of sugar and 120 milliliters of rice vinegar are mixed and the workpiece is brought to a boil.

All solids are removed from the sauce and the hot mixture is poured into sterile jars. The filled containers are rolled up with lids and wrapped up. After the workpieces have cooled down, they are removed to a permanent storage location.

Tomato and plum treat

Quite an easy way to prepare and tomato-plum sauce. According to the recipe, the hostess will need:

• plums;
• garlic;
• bitter pepper;
• tomato paste;
• sugar;
• salt.

Two kilograms of plums are washed and seeds are removed from the fruit. Peel and chop 150 grams of garlic. Pits are removed from 3 pieces of hot pepper, vegetables are washed and passed through a meat grinder.

All Ingredientsput in a saucepan and bring to a boil. Then 200 grams of sugar, 2 tablespoons of salt and 3 tablespoons of tomato paste are added to the boiling puree. Cooking continues over low heat for another 20 minutes. The hot sauce is poured into sterilized jars and rolled up. The containers with the workpiece are turned over and wrapped up. After cooling, they are moved to a permanent storage location.

Preparation for meat

Plum sauce for meat is also quite interesting in taste. It includes:

• plums;
• tomatoes;
• garlic;
• white onions;
• ground red pepper;
• Carnation;
• Bay leaf;
• salt;
• sugar;
• Apple vinegar.

Well washed 1 kilogram of tomatoes and 500 grams of pitted plums are placed in a saucepan and poured with 100 milliliters of water. Then they are covered with a lid and cooked for several minutes. Next, the boiled blanks are ground through a sieve in mashed potatoes.

One peeled and finely chopped onion is placed in fruit puree and the resulting mass is boiled for 2 hours. Half an hour before the end of cooking, add the remaining ingredients to the sauce. The boiling mass should contain 2 heads of chopped garlic, 150 grams of sugar, 1.5-2 tablespoons of salt, ½ teaspoon of red hot pepper and cloves, 2 bay leaves and 1.5 tablespoons of apple cider vinegar.

When cooking is over, the bay leaf is removed from the mashed potatoes. Then the slurry is finally crushed and brought to a boil again. At the end of cooking, hot plum sauce for meat is poured into sterilized containers and rolled up. It is recommended to store the seasoning in a cool place.

By preparing sauces for the winter on her own, the hostess not only saves the budget, but also provides for the family useful products... Despite the fact that it is easier to buy them in the store, homemade ones are always healthier and tastier.