If the family is tired of the usual ketchup and monotonous sauces, then you can try ketchup with a "twist" in the form. This sauce will complement the main dishes and will delight you with a rich taste and aroma. The best step by step recipes you will find in this article.

Selection and preparation of ingredients

Such fruits are much more acidic than usual, but in the composition of sauce or ketchup they give a piquant sourness and a characteristic plum flavor. It is these plums that are needed for subsequent recipes. The quality and taste of homemade ketchup depends on the selected ingredients.

When choosing tomatoes, it is important:

• so that the tomato has a dense pulp;
• it is better to choose sweet and sour ones to taste;
• the richer and brighter the fruit, the better.

Did you know?At a time when tomatoes were considered poisonous,American Colonel Robert Gibbon Johnson provedall their edibility. In 1820, in a crowded square, he demonstratively ate a basket of tomatoes, and since then they have been widely used in cooking.

There are tomato varieties ideal for pickling - dense, small and round. To make ketchup, you need varieties that have excellent taste, fleshy, and high sugar content.

The best varieties will be:

• (bright red color, sweet taste);
• De-barao Tsarsky (pink-red color);
• Brown sugar (burgundy brown, saturated sweet taste);
• (color is bright red, good taste with a bright aroma);
• (red color, excellent taste);
• (pink color, great taste).

As a preparation for cooking, the tomatoes and plums of Tkemali are washed thoroughly. A bone is removed from the plums (there are special tools for removing seeds from berries, but if this is not at hand, you can handle it with a knife).

Important!The final weight of the prepared plums will be less due to the lack of seeds. When calculating the number of ingredients for recipes, it is better to take plums with a margin.

The best recipes

Ready-made plum ketchup goes well with such dishes:

1. Main dishes... Ideally served with fish and poultry, it is also popular to combine with kebabs, kebabs, lamb and other meat dishes.
2. Side dishes... The sauce goes well with pasta, grilled vegetables and some cereals.
3. Gas stations... Tkemali can be added to kharcho, cabbage rolls and meatballs.

Recipe number 1

Experienced chefs it is advised to serve such a blank on the table cold. Due to the presence of tannins and pectins in the plum, meat dishes with such a sauce will be absorbed much better.

3 cans of 0.5 l 40 min.

Steps

6 ingredients

blue plums

3 Kg

Curry seasoning

60 g

Garlic

300 g

Hot pepper

3 pcs.

Sugar

18 Art. l.

Salt

3 tbsp. l.

Nutritional value per 100 g:

Calories

Carbohydrates

Video recipe

Tkemali plum sauce - a spicy dish, I would even say fire-breathing, came to us from Georgia, they had nowhere to put plums there, so they came up with it! Well, now we do not live in poverty with plums, therefore we can quite afford to prepare several jars. Moreover, our skilled housewives have adapted to replace plums with apples or red currants, unripe gooseberries.

Recipes:

They eat it with meat, fish, poultry and side dishes - potatoes and pasta. The classic recipes are based on tkemali plum, garlic and herbs. In real tkemali, bog mint is still used, well, where can we get it? We will manage with the means at hand.

You can eat as much tkemali as you like, nothing superfluous will be deposited on the sides, since there are no fats and oils, the sauce is low-calorie, but rich in pectin, which helps to digest proteins, therefore it is good for meat and poultry, and, of course, delicious too.

Let me explain for those who know little about plums - tkemali, this is cherry plum, as it is called in Georgia, and its clever name is spreading plum. Prunes are just dried plums and nothing else ... and that small dark blue plum that our housewives call prunes in the markets is homemade plum, just small varieties, grows like wild in many southern regions.

Well, they were joking and that's enough, it's time to get down to business!

For the case, you will need a saucepan with a thick bottom, preferably made of stainless steel, a sharp knife, a wooden spoon with a long handle for stirring, a sieve or blender, and what else can you do for little things ....

We sterilize the cans in advance, wash them thoroughly with baking soda, rinse them under running water and in the oven, fry them for half an hour at a temperature of 120-140 degrees.

Let's start with the simplest classic recipe, which serves as the basis for any tkemali sauce, and gradually we will complicate and diversify the taste.

Plum tkemali - a classic recipe for the winter step by step

If anyone can find a mint called "ombalo", then, of course, put it. And those who do not have an "ombalo" - do not be upset! We put the usual pepper and it will taste the same, maybe it will be distinguished by some gourmet, but gourmets are rarely at our tables!

What you need for a savory sauce:

• cherry plum or plum sour, in our markets it is usually red, two kilos;
• salt half a tablespoon;
• sugar two tablespoons with top;
• a bunch of dill and cilantro;
• two chili peppers;
• head of garlic;
• a teaspoon each with a top, just how much you scoop up, suneli hops and coriander.

How to make plum tkemali sauce at home:

1. Rinse the plums well and place in a saucepan. Add half a glass of water and boil over medium heat for about fifteen minutes. Cool down.
2. Rub on a sieve to remove seeds.
3. Put the resulting puree back in the saucepan and put on a slow heat.
4. After boiling, add sugar, salt and dry spices.
5. Wash the chili, dry it on a towel and remove the seeds from the stem.
6. Wash herbs and garlic, peel and chop together with chili in a food processor.
7. We spread the green mass in a slowly boiling plum puree, mix well and simmer over low heat for another 15-50 minutes.
8. Remove from heat, transfer to dry sterile jars and roll up.
9. Cool upside down, store in a cellar.

Bon appetit in winter!

Classic plum tkemali in a slow cooker - lick your fingers

The same sauce can be made in a slow cooker, this is a good thing, you do not need to stand over it and stir, there is time to sit in social networks, as soon as she is ready she will call herself! Let's make it out of unripe prunes, the bones are taken out of it into the lungs, and there will be sourness. And instead of mint, add a few branches of purple basil, it will also turn out great.

And we will have a recipe for very busy housewives who have absolutely no time, but want to pamper their household.

• small blue plum, bones are perfectly removed from it without cooking, two kilos;
• salt half a table. lies .;
• sugar one table. lies .;
• dill, cilantro and parsley in a small bunch;
• ground coriander and black pepper, half teaspoon each lies .;
• head of garlic.

Preparation:

1. We clean everything, wash and dry it on a towel, take out the seed chamber from the chili pepper, and the seeds from the plums.
2. Chop the plums into dust in a food processor, put them in the multicooker bowl and set the Frying or Baking mode for twenty minutes.
3. At this time, we skip all other components in the combine - herbs, peppers, garlic along with sugar, salt and dry spices.
4. When the multicooker signals the end of the process, add the green mass to the bowl to the plums, mix well and turn on the Quenching mode for another half hour.
5. When ready, immediately lay out on dry sterile jars and twist.
6. Turn over and set to cool, then lower it into the cellar.

Fast and easy, delicious!

This recipe can be said for outright lazy people. But it turns out delicious and aromatic!

I will warn you right away - salt is not needed, it is in good adjika and so on in abundance, but it's worth trying ready meal tastes if you need to salt!

• sour plums, ideally yellow cherry plum two kilos;
• a glass topped with sugar;
• 5 heads of garlic;
• a glass of adjika.

Recipe:

1. Wash the plums and dry them on a towel.
2. Put in a saucepan, add half a glass of water and bring to a boil over medium heat, simmer for 10 minutes.
3. While the plums are cooling, clean, wash and finely chop the garlic, you can chop in a food processor.
4. We roll back the plums on a sieve or colander from a fine metal mesh from the seeds.
5. Put the plum puree in a saucepan and bring to a boil over low heat.
6. Add sugar, garlic and adjika, knead and cook for about five minutes.
7. Remove from heat and lay out on dry sterile jars, roll up.
8. Turn over and let cool. We put it in the cellar.

Quick and very simple, the taste is great, with the meat fried over charcoal, it will go with a bang!

Useful and original blanks for the winter on my website:

1. Homemade delicious tomato ketchup

How to make the most delicious tkemali sauce for the winter - a simple blue plum recipe at home

Any plums are suitable for this recipe, but it is better to take small blue ones, from which the seeds are removed easily and freely. They are also called Hungarian. The sauce will turn out to be spicy, for an amateur.

• plums small dark blue two kilos;
• head of garlic;
• hot chili pod;
• dried ground coriander tsp;
• dried ground basil two tsp;
• sugar three tbsp. l .;
• salt st. l .;
• acetic acid, h. l;
• cilantro if desired.

Preparation:

1. We wash and dry the plums on a towel. We take out the bones from them - we make a circular cross-section, divide into two halves and take out the bone.
2. We also clean the pepper, garlic and cilantro. We take out the core from the pepper.
3. We pass everything through a meat grinder or pass through a food processor.
4. We put the resulting puree in a separate saucepan and put on a slow heating.
5. Boil for 10 minutes, add spices, sugar and salt, pour in acetic acid.
6. We boil for about five minutes and pour into dry sterile jars.
7. Roll up and cool upside down. We store it in the cellar.

Very easy to prepare sauce. Bon Appetit!

Bulgarian pepper will add zest and unique taste to the sauce. We will cook from Hungarian, but whoever has yellow cherry plum may well use this recipe!

Ingredients:

• a kilo of blue small plums;
• bell pepper 5 items;
• two heads of garlic;
• chili pepper 2 pieces;
• a tablespoon of salt
• two tablespoons of sugar
• ground spices, if desired, a teaspoon (suneli hops, coriander, pepper mixture).

Cooking process:

1. We wash and clean vegetables and fruits. We take out the seeds from the plums, remove the seed chamber from the peppers.
2. We pass everything through a meat grinder or chop in a food processor until puree.
3. Put the mashed potatoes in a saucepan and over low heat.
4. After boiling, add sugar, salt, spices and boil for 20-30 minutes.
5. We lay out on dry sterile jars and roll up.
6. Cool upside down and store in the cellar.

A very spicy and peculiar to the taste sauce, perfect with fish!

Georgian tkemali sauce from yellow plum (cherry plum) - a classic recipe for the winter

Classics, they are classics and that says it all! Simple and unpretentious.

• yellow cherry plum five kilos;
• a couple of heads of garlic;
• two tablespoons of salt;
• two tablespoons of hops-suneli;
• half a glass of sugar;
• chili pepper.

Preparation:

1. We clean and wash fruits and vegetables, remove seeds from pepper, and seeds from plums.
2. Grind in a meat grinder or food processor, put in a saucepan and put on a slow heat.
3. Cook for ten minutes, add sugar, salt and spices and boil for another five minutes.
4. Remove from heat and pour into clean, sterile jars.
5. We store it in the cellar.

Traditional recipe, delicious and classic taste, bon appetit!

The sauce that Meat turns into a Song - Video recipe from an intelligent hostess

Products for the recipe:

• cherry plum (or plum fruits) - fresh and ripe - two and a half kilograms;
• two or three cloves of garlic;
• salt (no slide) - one table. a spoon;
• a good bunch of fresh cilantro, or if there is dry, then a couple of spoons;
• ombalo (mint) - 1 table. l .;
• ground coriander and coriander beans - half tbsp. l .;
• utskho suneli - one tsp;
• ground black pepper;
• a mixture of peppers to taste.

As you can see, you can really turn a meat dish into a song when it sparkles with completely different notes of taste.

You should also see other wonderful recipes for blanks and bright dishes:

1. Cherry jam with seeds for the winter: 6 recipes for thick cherry jam with whole berries
2. Best apple charlotte recipe
3. dill, mint, basil, cilantro in a small bunch.

Preparation:

1. We wash cherry plum and apples, cut apples into slices and everything into a saucepan, pour a glass of water. Heat over low heat until boiling. We boil for about ten minutes.
2. Cool and rub through a sieve.
3. Put the fruit puree in a saucepan and bring to a boil.
4. Add herbs chopped in a food processor with garlic and pepper, salt, sugar and boil for ten minutes.
5. We fill it in sterile and dry jars, roll it up and put it in the cellar.

A real classic Tkemali recipe for meat, delicious from a Georgian chef

Restaurants with oriental cuisine, namely, with Georgian, there are many everywhere, but unfortunately not every restaurant can boast of real dishes prepared in Georgian.

This video will cover traditional recipe original sauce, without unnecessary words and additives - watch, cook and enjoy the exquisite taste:

How to make tkemali sauce at home for the winter: secrets and tips

There are no special secrets here, except for one - the most delicious tkemali comes from yellow cherry plum, it has an indescribable taste and aroma!

And the advice is also one - while cooking, stir the sauce constantly, otherwise it may burn!

Be sure to try to make such an incredibly tasty and varied taste of the sauce! You will see how familiar and daily prepared dishes will play with you. And households, guests and acquaintances will not only be delighted - they will inspire you to new culinary masterpieces.

Homemade ketchup from tomatoes and plums - autumn preparation for the winter. Who said that only jams and compotes are made from plums? These fruits go well with various vegetables such as tomatoes. The sauce turns out to be sweet and sour, thick, with a pleasant plum note. The consistency is smooth and uniform, the degree of density depends on the type of fruit and the cooking time. To get ordinary ketchup, which does not spread, but also pours out of the bottle on its own, it is enough to cook it for a total of 45 minutes (boiling vegetables and then boiling vegetable puree).

The amount of sugar and salt for ketchup is determined according to your taste. How much salt and sugar to put in depends on the sweetness and acidity of the fruit, there are such sweet plums that you don't need to add sugar.

• Cooking time: 1 hour
• Quantity: 1 l

Ingredients for homemade tomato ketchup and plums for the winter

• 2 kg of tomatoes;
• 1 kg of blue plums;
• 50 g sugar;
• 20 g table salt;
• paprika, ground red pepper.

How to make homemade tomato and plum ketchup

When I cook ketchup, I purposely go to the market early in the morning and choose the most ripe tomatoes... Overripe, such as in the photo, with cracks, but without signs of spoilage, which burst due to the juice overflowing them - the very thing you need! It is important that there is no rot, even heavily dented fruits are suitable for harvesting.

Thoroughly wash the tomatoes, chop them coarsely. For cooking the sauce, it is better to use a wide container with a thick bottom - a stewpan, a wide saucepan or a frying pan with a high rim.

Ripe blue plums cut in half, remove the bones. Add the halves of the plums to the tomatoes. By the way, yellow plums are also suitable for the recipe, only the color of the ketchup will turn out pale, so you need to increase the amount of ground red paprika.

Boil plums and tomatoes over medium heat for about 30 minutes. At this stage, the lid is closed!

After half an hour, put the vegetables in a sieve or colander, rub with a spoon so that the tomato and plum peel does not get into our homemade tomato ketchup and plums for the winter. Tomato seeds will also remain on the sieve.

Pour the mashed fruit and vegetable puree back into the pan, put on the stove.

Pour in table salt without additives, granulated sugar. Add red sweet paprika to taste. To add a pungent note, add some hot red pepper.

Stir, bring to a boil for small fire... Cook homemade tomato ketchup and plum for 15 minutes. During this cooking phase, the lid is open to allow excess moisture to evaporate.

We prepare a sterile container - wash cans of soda, rinse thoroughly, pour boiling water over and dry in the oven.

Pour boiling ketchup into hot jars, close with boiled lids. Put a cotton towel in a deep saucepan. Put jars of ketchup on a towel, then pour hot water(water temperature is about 50 degrees Celsius).

After boiling water, sterilize the ketchup for 12-15 minutes - half-liter cans, 20 minutes - liter cans.

Seal tightly, turn upside down.

After cooling, put it in a dark place for storage. Homemade tomato ketchup and plums can be stored in the apartment for the winter.