Recipe for sweet and sour yellow cherry plum sauce. Recipe for sweet and sour cherry plum sauce, or “tkemali in Russian”

Any national cuisine is famous for its dishes. The approach to cooking is different in each country. Chefs take these features into account, which is why there are dishes that are the hallmark of a particular state. These include tkemali sauce. In Georgia, almost no meat dish can do without it. It is served with chicken, shish kebab, skewered meat, and fillet prepared in various ways. This sauce complements many pasta and potato dishes.

In the classic version, tkemali sauce is made from sour plums. In addition to them, garlic, pepper and lots and lots of herbs are added to the sauce. Most often these are dill and cilantro.

A prerequisite is to add mint to the sauce. It is believed that without it, the preparation of the sauce cannot be completely completed. Thanks to pennyroyal, fermentation of plums during the cooking process is eliminated.

But there are rules and there are exceptions. Therefore, chefs often take liberties by replacing some ingredients with others. For example, instead of plums, many take cherry plum - its sour relative. But this doesn’t make tkemali sauce any worse, and it has many admirers around the world.

Tkemali cherry plum sauce: subtleties of preparation

• For the sauce, you can use cherry plum of any color: yellow, red, green. Since the cherry plum for the sauce is boiled and during the heat treatment it becomes four times smaller, you need to take care of a sufficient quantity.
• Herbs and spices are added to the sauce depending on the type of cherry plum. Yellow goes well with fresh herbs. It is better to flavor red sauce with dried spices and herbs. Green cherry plum goes well with both fresh herbs and dry spices.
• If the housewife cannot get pennyroyal, then there is no need to worry. The sauce can be prepared without it.
• Thanks to the large amount of citric acid that is in cherry plum, tkemali is well stored in a cold place. If there are no suitable storage conditions, then the sauce, immediately after cooking while hot, is poured into sterile, dry jars and hermetically sealed.
• It is best to package tkemali in small jars, so that when you open the jar in winter, the sauce can be quickly used.
• In addition to the natural preservative citric acid, a large amount of garlic, pepper and salt are added to the sauce. All ingredients for it undergo thorough heat treatment in the form of cooking, so the sauce does not need sterilization. If all preparation rules are followed, and the finished product is packaged in sterile dry jars, then it is perfectly stored.

Tkemali sauce made from yellow cherry plum for the winter

Ingredients:

• yellow cherry plum – 1 kg;
• garlic – 125 g;
• red pepper – 5 g;
• green cilantro and dill – 150 g;
• salt – 50 g.

Cooking method

• Prepare half-liter jars in advance. To do this, first wash them with soda and then sterilize them, not forgetting to treat the lids.
• Sort the cherry plum fruits and remove any spoiled ones. Cut off the stems. Wash thoroughly in plenty of cold water.
• Cut the cherry plum on one side and remove the seeds.
• Place the fruits in a saucepan, cover them with salt and leave for a while so that the cherry plum gives juice.
• Place the pan on the fire and cook the cherry plum at a low boil until softened. This may take you 30 minutes.
• Place the soft cherry plum in a sieve along with the broth. Wipe it into the pan. All the pulp will end up in the bowl, and the skin will remain on the sieve.
• Over low heat, simmer the cherry plum puree until it thickens like sour cream. The time spent on this will depend on the variety of cherry plum and its juiciness.
• While the cherry plum is cooking, chop the herbs and garlic.
• Add spices and pepper to the cherry plum at the very end of cooking. Mix well. Cook for 4-5 minutes.
• Remove from stove. Immediately pack into heated, dry, sterile jars and seal tightly with sterile lids. It is advisable to cool upside down, wrapped in a blanket.

Tkemali sauce made from yellow or green cherry plum for the winter

Ingredients:

• green or yellow cherry plum – 5 kg;
• fresh cilantro – 2 bunches;
• cilantro seeds – 3 tsp;
• fresh fennel – 1 bunch;
• fresh mint – 2 bunches;
• dill greens – 2 bunches;
• garlic heads – 5 pcs.;
• hot red pepper (ground) - to taste;
• salt – 2 tbsp. l.;
• sugar - to taste;
• water – 1 tbsp.

Cooking method

• Sort the cherry plum, remove branches and spoiled fruits. There should also be no wormy cherry plums. Wash the fruits thoroughly in plenty of cold water.
• Place the cherry plum in a saucepan and add water. Place over moderate heat and cook until the fruits are soft.
• Place the boiled cherry plum in a colander, which is placed on the pan. Leave it in there to cool a little. Now start rubbing it through a colander. The process is long, but it's worth a little pain.
• After a while, only seeds with a small amount of skin will remain in the colander, and in the pan there will be excellent cherry plum puree.
• Then prepare the herbs and spices. Grind dill, fennel, mint, cilantro. Divide the garlic into cloves, peel and wash.
• Grind the coriander seeds. You can use ground coriander instead (which is the same thing).
• Place garlic and herbs in a blender. Turn them into a homogeneous mass.
• Place the pan with cherry plum on low heat and bring to a boil. Add ground herbs with garlic, as well as pepper, salt and sugar (if the cherry plum is very sour). If necessary, add a little boiled hot water. Cook over low heat for 30-40 minutes.
• At the end of cooking, scoop out a little sauce, cool, and taste to determine if there is enough salt and pepper. If you add spices, cook for another 10-15 minutes.
• While the sauce is cooking, you should prepare sterilized jars with lids. When pouring the sauce into them, they must be hot, otherwise they may burst due to temperature changes.
• While boiling, pack the sauce into jars and immediately seal it tightly. Cool upside down under the blanket.

Red cherry plum tkemali sauce for the winter

Ingredients:

• red cherry plum – 2 kg;
• garlic – 10 cloves;
• fresh cilantro – 1 bunch;
• hops-suneli - 2 tbsp. l.;
• sugar – 1-2 tbsp. l. (optional);
• salt – 2-3 tbsp. l.;
• ground red pepper - to taste.

Cooking method

• Sort the cherry plum, remove fruits damaged by insects and rot. Wash thoroughly in cold water.
• Remove the seeds from the cherry plum.
• Place the prepared cherry plum in a saucepan, add salt, and leave until the juice releases.
• Place the pan on low heat and cook the cherry plum until soft.
• Place the slightly cooled mixture in a blender and grind until pureed.
• Place it back into the pan and bring to a boil over moderate heat.
• Peel the garlic cloves and wash. Pass through a culinary press. Chop the greens. Combine with cherry plum. Place pepper, suneli hops, and sugar here. Stir. Cook everything together for 15 minutes.
• When hot, pack into sterile dry jars. Seal tightly with sterile caps. Turn it upside down, wrap it in a blanket and cool.

Note to the hostess

Dry spices can be used instead of fresh herbs. In this case, they are crushed into powder and added 15-20 minutes before the end of cooking.

Tkemali sauce can be stored without sealing. The finished sauce is poured hot into jars and cooled. Cover with regular lids and store in the refrigerator. In this case, there should be enough salt in the sauce so that it does not turn sour.

I think I will not sin against the truth if I say that baked, fried or boiled meat is much tastier if eaten with various sauces or other seasonings. Now the season of barbecue and other culinary delights cooked on coals is in full swing. One of the most successful additions to these dishes would be Abkhaz cherry plum sauce asyzbal.

In Georgian cuisine, cherry plum sauce is called tkemali.

This sauce is aromatic, spicy and tart with a unique sweet and sour taste, which unusually subtly highlights the taste of meat and fish. It is my pleasure to offer you the recipe for this amazingly delicious dish.

How to cook sour asyzbal

We will need the fruits of ripe yellow or red cherry plum. Let's sort them out, wash them, put them in a saucepan and fill them with cold water so that it lightly covers the berries. Add a large bunch of fresh cilantro, dill with seeds to the pan and put the pan on the fire. We will cook the juicy fruits for 15 - 20 minutes over low heat.

Remove and discard from the pan. Pour the water into another pan, place the boiled, hot cherry plum on a metal sieve and, using a tablespoon, with which we will continuously stir the berries, rub the berries through the sieve. We will spread the cherry plum in small portions, and throw away the seeds and pieces of peel that remain on the sieve.

Return the pureed mass back to the pan, add 2 - 3 tablespoons of water, which we poured into another pan, and simmer the whole mass over low heat for about 30 minutes, stirring occasionally so that the asyzbal does not burn.

Before the end of cooking, add two tablespoons to the sauce, one tablespoon of a mixture of herbs (ground coriander and dill seeds, ground thyme, basil and blue fenugreek), chopped garlic, 7 mint leaves and salt. Mix the asyzbal and remove it from the heat.

Spicy lovers can add hot red pepper to taste.

Cool the fully prepared sauce, pour it into a suitable container and remove it from the refrigerator. You can prepare asyzbal for future use. To do this, pour the freshly cooked sauce into small sterilized jars, cover the jars with lids, but do not roll them up. Place the jars in a pan of hot water up to the shoulders and boil them for 15 minutes, then roll up the lids and cover the jars with a warm blanket for a day. Such jars can be stored for a long time without refrigeration.

The Abkhaz asyzbal sauce is especially good with meat and fish dishes. Bon appetit!

Ingredients for the savory recipe

• Cherry plum - 1.5 kilograms;
• Abkhazian adjika (or dry) – 2 tablespoons;
• A mixture of ground herbs (coriander and dill seeds, thyme, basil, blue fenugreek) - 1 tablespoon;
• Garlic – 5 cloves;
• Mint – 7 leaves;
• Salt to taste.

Good afternoon dear residents of the hacienda)
The other day I came across a recipe for Tkemali sweet and sour sauce. And since the cherry plum season is in full swing, I decided to try the recipe, despite the fact that I adore such sauces
The result exceeded all my expectations, so I’m sharing the recipe I tried, let’s call it “Tkemali in Russian” so as not to offend anyone, in case the real one is completely different)

So, let's begin!

I have several cherry plum trees in my garden. So now it’s ripe, we want it, then we take it)
I collected about 2 kg. I washed it and cut off the branches (although I wouldn’t cut them off now, since they don’t pass through the sieve)
I set it to cook, the berries should become soft. (here I had a slight deviation from the recipe: it had to be boiled in 1/4 glass of water, but I added about a liter (then this broth turned out to be a delicious sour jelly)

Place the cherry plum in a colander and let the broth drain (it makes jelly)
And now we wipe our berries through a colander (I used a sieve). we get a homogeneous yellowish puree and this is what’s left

Now let's take care of the greens: spin a bunch of dill and cilantro in a blender. 3-4 cloves of garlic through a garlic press.
We put the cherry plum puree on the gas, let it warm up a little and throw in the herbs, garlic, ground black pepper 1/4 tsp, salt, sugar to taste. Boil for 2 minutes. This is what happened

And you can pour it into jars. Store in a cool place. Bon appetit!!
P.s. Since I wasn’t sure of the result, I didn’t take a photo. I promise to improve)

Vegetables

Description

Cherry plum sauce for the winter easy enough to make yourself. At the same time, the most important component of such a sauce is cherry plum, which guarantees a rich taste. To prepare the classic Georgian tkemali sauce, yellow cherry plum is usually used, but you can completely replace it with red one, and the quality of the sauce will not suffer from this.

If you have prepared tkemali or satsebeli sauce at home and don’t know where to use it, then this treat goes well with meat, especially pork and chicken. Salads with this sauce are very tasty, and you can also add it to pizza and savory pastries.

If you really like spicy dishes, you can make tkemali or satsebeli cherry plum sauce much spicier by increasing the amount of garlic and hot pepper. However, try not to overdo it with spiciness so as not to spoil the taste of the dish. To prepare the sauce, you need to choose only ripe, undamaged and not rotting cherry plums, since unripe or spoiled fruits can undo all your efforts and slightly spoil the taste of the finished sauce.

It is very simple to prepare such a dish at home, you just need to be patient and the necessary ingredients, and also open our recipe with step-by-step photos, in which we will clearly demonstrate the process of preparing a delicious cherry plum sauce for the winter.

Ingredients

Steps

Prepare the required amount of ingredients that will be used to prepare a delicious homemade cherry plum sauce. The garlic heads must be selected so that they are large enough, the peppers must be fleshy, and the cherry plum itself must be ripe and elastic.



All ingredients, except garlic, should be thoroughly washed in running water, and the cherry plum seeds should be removed and the tails should be trimmed. Cut the cherry plum into two parts and place it in a blender container, then grind it to a puree..



If you don’t have a blender at hand, you can use a meat grinder and twist the cherry plum in it. Then add a little water to the puree.



Place the pan with chopped cherry plum on the stove and bring to a boil. After boiling, the mixture should be boiled for about seven minutes, during which time most of the liquid will begin to evaporate and the mixture will acquire a different consistency.



Next, while the cherry plum is cooking, you can begin preparing other products. The peppers should be washed and removed from the seeds, then cut into small cubes; the same should be done with the greens. The garlic must be passed through a press and crushed into a paste.



Add all the spices and seasonings cut into pieces into the pan with the cherry plum, mix it all thoroughly and continue cooking, stirring the mixture regularly.



In the same pan you need to add sugar and salt, as well as vinegar, so that the cherry plum sauce can be stored longer. Try not to oversalt the dish, as it will be very difficult to adjust the salt content later..



Boil the sauce along with the rest of the ingredients for at least fifteen minutes, and it will become quite thick. Remember to stir it all the time so that the dish does not burn to the bottom of the pan.



The jars in which you will seal tkemali cherry plum sauce for the winter must be sterilized in advance, and then the finished dish is poured into them. The lids also need to be boiled in boiling water for five minutes.



Cover the jars with lids and put them in a warm place to steep overnight. after which you can move the cherry plum sauce to the cellar and open it in winter.



Bon appetit!

Step-by-step recipes for making homemade cherry plum sauce for the winter: classic recipe, options for plum sauce with garlic and tomatoes, bell pepper

2018-08-15 Marina Danko

Grade
recipe

841

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

19 gr.

74 kcal.

Option 1: “Tkemali” - a classic recipe for cherry plum sauce for the winter

The mention in the recipe that ripe cherry plums are used is not an accident; there are many sauces made from unripe fruits. If any of the proposed descriptions indicate the wrong variety of cherry plum that you have in stock, this is not a problem at all. Dark cherry plum, as a rule, is a little more sour; you can even out the taste with sugar; therefore, the sauce with yellow cream will be less sweet.

Ingredients:

• ripe cherry plum - one kilogram;
• spoon of salt;
• two bay leaves;
• sugar - 150 grams;
• a spoonful of coriander and red pepper and half the amount of cumin;
• garlic.

Step-by-step recipe for cherry plum sauce for the winter

Tearing off the tails, we sort out the plums, wash them thoroughly and pour them into a saucepan, adding no more than half a glass of water to the cherry plum. Place on the stove, adjust the heat to below medium, and cover with a lid. Checking periodically, heat until most of the berries burst. We rub the plum mass through a colander, separating the seeds and rough skin.

Boil the plum pulp to the consistency of thick sour cream; you will have to work and stir the mass almost constantly, but especially at the last stage, when it thickens noticeably. When you find the sauce sufficiently boiled (and it will thicken even more as it cools), salt it, add sugar and hot pepper, stir, allowing all the crystals to melt.

Grind the spices with a grinder or mortar, stir into the sauce and heat for five minutes, then add the grated garlic. Let the tkemali simmer under the lid for a short time, then quickly separate it into a small sterile glass container. Roll up the jars; if they are less than half a liter in volume, you don’t have to tip them over, just cover them with a blanket and wait four hours.

Option 2: Cherry plum sauce for the winter with khmeli-suneli - a quick recipe

Aromatic and moderately spicy sauce, very good with lamb. Cut the meat into slices, as if for a shish kebab, and fry tightly and quickly in boiling oil. Place twice as many tomatoes on top of the meat and chop the head of garlic, simmer until all the juice has evaporated. Only then do we salt the dish and add three tablespoons of sauce per kilo of original meat, the recipe for which we offer you.

Ingredients:

• cherry plum, red - 2000 grams;
• two hundred grams of cilantro;
• two tablespoons of coarse salt and suneli hops;
• a third of a hot pepper pod;
• garlic - one medium-sized head;
• 120 grams of beet sugar;
• mint, dry - three pinches.

How to quickly prepare cherry plum sauce for the winter

The specified amount of cherry plum will yield a little more than a liter of sweet and sour base. We sort the berries, wash them and cut the pulp from the seeds, collect the plums in a cauldron and add a certain amount of water, barely covering the plum slices. The bones, if there is quite a lot of pulp left on them, are also placed in the cauldron.

Simmer the cherry plum with minimal heat until the skin begins to noticeably separate from the seeds. Pour the mixture from the cauldron into a colander, wipe with a spoon and measure the volume. All other components of the sauce are indicated per liter of puree; you can select the required volume or recalculate the remaining products.

Add peeled garlic to the cherry plum, add salt, and add chopped cilantro. Go through the mixture with an immersion blender, rubbing it until it is almost uniform in color, interspersed with greenery. Stir all the other ingredients into the puree and taste, you may want to make the sauce a little sweeter.

Simmer the sauce for at least twenty minutes with regular stirring, then boil it to your liking. Regardless of the chosen storage method, in the cold or simply at a low temperature in the cellar, we sterilize the jars. Having rolled the lids tightly, we put them in the pantry, and put the containers with nylon lids in the refrigerator after they have cooled.

Option 3: Cherry plum sauce for the winter with fennel and mint

Fennel sprigs are quite rare greens. If you don’t find it, replace it with the same amount of dill, these plants are quite close. Calculation of garlic - one head per kilogram of ripe plums, choose medium-sized ones, but with large teeth.

Ingredients:

• yellow, ripe cherry plum - five kilograms;
• small bunches of dill, mint and cilantro - two pieces each;
• hot peppers;
• two tablespoons of coarse salt;
• five garlic heads;
• three spoons of coriander;
• sugar;
• a bunch of fresh fennel.

How to cook

Heat the sorted and washed cherry plum in a saucepan with a glass of water until very soft. Pour the entire mixture into a coarse sieve and strain the pulp completely, leaving only the tough skin and seeds on the wire rack.

Disassemble the bunches of greenery, separate the withered ones, rinse the rest, and remove the stems. Wash and chop the greens, peel the garlic and also chop with a knife. Grind the coriander in a mortar or mill, and the garlic and herbs in a blender.

Reheat the cherry plum, season with spices, add garlic and salt. Sweeten as desired; you don’t have to use all the sugar, but you can increase the amount. Cook slowly for up to half an hour and, after cooling a small portion, taste.

If you find it necessary to make the sauce spicier or saltier, heat it for another quarter of an hour after adding the ingredients. Sterilize the container ahead of time, quickly pour the sauce into jars and seal.

Option 4: Simple and tasty cherry plum sauce for the winter with tomatoes and garlic

The amount of greenery collected from the stems is about a glass, if you put the leaves in it and do not compact it. Small garlic will do, but it must be very sharp, we take cherry plum, traditionally, overripe, very juicy and sweet.

Ingredients:

• fifty grams of large garlic cloves;
• salt;
• a lush bunch of cilantro and dill;
• five hundred grams of tomatoes and cherry plums.

Step by step recipe

We cut selected, washed cherry plums and remove as much pulp from the seeds as possible. Whatever is left, pour a small amount of boiling water into the frying pan and warm it up slowly, then grind on a small sieve. Mix the collected juice with the plum mass.

Directly to the whole and grated cherry plum, coarsely chop the tomatoes, put the pan with the puree on heat and simmer for a quarter of an hour. Pour the mixture into a colander and quickly wipe it with a spoon, grind it with a blender and return only the puree to heat, remove all the skins.

The second time, boil the puree by half, then add chopped herbs and grated garlic to it and mix. Simmer for twenty minutes, then quickly pack it into a sterilized container at the very edge of the neck. We roll up the jars and let them cool for a long time under a warm, thick blanket.

Option 5: Sweet and sour plum sauce for the winter with bell pepper

The strength of the herbal aroma will not be enough. If you like sauces with spicy flavors and aromas, add two pinches of dried tarragon and basil at the same time as the garlic. The color of the bell pepper has almost no effect on the taste; you can also use peppercorns of a faded color, especially if your cream is yellow.

Ingredients:

• cherry plum, yellow - half a kilo;
• two hundred and fifty grams of sweet red pepper;
• a sprig of tarragon and basil;
• half a head of garlic;
• half a hot pepper;
• up to half a glass of sugar;
• salt;
• spoon of khmeli-suneli.

How to cook

We collect selected overripe cherry plums in a colander and rinse them under the tap. Directly with a colander, lower to the bottom, into a saucepan with a glass of boiling water, stir the berries and simmer until they all burst and the pulp begins to separate from the peel.

We move the colander to a bowl and quickly separate the seeds with a spoon, simply rubbing the mass. Remove the seeds and place the pulp in a saucepan with the water in which the cherry plum was blanched. Place the washed but unpeeled peppers on a roasting pan and leave for a quarter of an hour at two hundred degrees in the oven. While still hot, place the peppercorns in a thick food-grade plastic bag and tie tightly, wait about eight minutes and easily peel the peppers.

Chop the pepper pulp not too coarsely and add it to the saucepan with the cherry plum along with salt and sugar. Slowly heat until boiling and, greatly reducing the temperature, simmer for up to ten minutes. Peel the garlic from its thick husk and chop it thinly, then put it in a mortar and, adding a little salt, grind it. We do the same with peppers, getting rid of the seeds inside the pod.

Add the garlic and pepper to the sauce, cook without changing the temperature for about five minutes, stirring regularly with a spatula or long spoon. It's time to check the spiciness and saltiness, and make sure that the sauce is not sour. Add sugar, pepper and salt as needed. Using an immersion blender at the most moderate speed, bring the mixture to the consistency that seems most suitable to you.

Season with khmeli-suneli sauce and add completely washed sprigs of greenery. After boiling for exactly five minutes, remove the greens, package the sauce and seal it hermetically.