Cherry plum tkemali - 8 most delicious recipes for the winter

Due to the widespread use of tkemali sauce, you simply have to learn how to cook it. This is one of the easiest ways to transform an already familiar meat or vegetable dish. Moreover, if you have not yet found a use for the successful cherry plum harvest. Choose the recipe that suits you and start cooking.

Classic yellow cherry plum tkemali sauce

For thrill-seekers, the choice is obvious. Here in the recipe there is a whole bunch of such components that contribute to this. At the same time, the sauce has a rather bright color and an interesting appearance that attracts attention.

Cooking time: 50 min.

Cooking time: 35 min.

Servings - 15.

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  We sort out the cherry plum, soak it in cold water for a few minutes and rinse it again.
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  Then we transfer the prepared berries to a saucepan, fill with water and send them to boil over low heat.
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  After 15 minutes, the berries softened, began to crack, and this means that it is time to remove them from the heat.
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  We pass the whole cherry plum through a fine sieve to separate the peel and bones from the pulp.
• 
  Let's move on to preparing the spices. Put coriander and black pepper seeds in a mortar and grind. Chop the chili pepper as finely as possible, and pass the garlic through a press or rub it on a fine grater.
• 
  Pour salt and sugar into a saucepan with the pulp and cherry plum juice.
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  Then stir in the ground spices and cook for 10 minutes, stirring occasionally.
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  And finally, add chili and garlic and cook for another 10 minutes until fully cooked. This time should be enough for the sauce to thicken and acquire the desired consistency.
• 
  Then we immediately put it in sterile jars, cool and taste.

Enjoy your meal!

Georgian tkemali - the most delicious recipe for the winter

The name of this recipe speaks for itself, and you can easily verify this. Impossibly aromatic, spicy and with spicy notes, the sauce is not superfluous, both for a festive dinner and for an everyday lunch. Pay particular attention to the perfect consistency of Georgian sauce, which goes well with meats, appetizers and soups.

Cooking time: 55 min.

Cooking time: 30 min.

Servings - 15.

Ingredients:

• Cherry plum - 1000 gr.
• Dill umbrella - 1 pc.
• Hops-suneli - 0.5 tsp.
• Coriander - 1 tsp
• Cloves - 0.5 tsp
• Black peppercorns - 5-6 pcs.
• Allspice peas - 5-6 pcs.
• Cilantro - 25 gr.
• Fragrant herbs - 1 tsp.
• Garlic - 2-3 teeth.
• Salt to taste.
• Granulated sugar to taste.

Cooking process:

1. First, let's prepare the berries. We wash and dry the cherry plum.
2. Then fill it with cold water and send the pan with berries to the fire. As soon as the tkemali boil, we drain the broth from them, which will be needed later. And we wipe the berries through a colander so that the cherry plum gives away all its pulp with juice.
3. We send the resulting homogeneous mass to a small fire, lower the dill umbrella into it and cook until thickened, periodically pouring in the previously set aside broth.
4. Simultaneously with cooking the sauce, grind cloves, pepper, coriander in a mortar. After 15 minutes, add the ground spices to the boiling sauce, then add granulated sugar, salt and aromatic herbs, mix well and cook for another 15-20 minutes.
5. Five minutes before readiness, fill the tkemali with chopped cilantro and garlic passed through a press. Mix everything thoroughly and remove the sauce from heat.
6. Pour hot sauce into sterilized jars and tighten the lids tightly. This completes the cooking process.

Bon Appetit!

Georgian red cherry plum tkemali

Tkemali, based on red cherry plum, has a sour-spicy taste, incredibly beautiful dark plum color, and as an addition to everything, it can surprise you with its incomparable aroma that you will feel throughout the entire cooking process.

Cooking time: 60 min.

Cooking time: 35 min.

Servings - 15.

Ingredients:

• Cherry plum red - 1000 gr.
• Salt - 1 tbsp l.
• Granulated sugar - 3 tbsp. l.
• Garlic - 4-5 teeth.
• Chili to taste.
• Hmeli-suneli - to taste.
• Greens to taste.

Cooking process:

1. We clean the chili pepper from seeds and cut into several parts.
2. Then put the pepper and garlic in a blender and interrupt.
3. Pour suneli hops to them and add any greens to taste, grind the entire contents again until smooth.
4. Moving on to the main ingredient. We wash the berries and crush them with a crush so that they let the juice out.
5. Cook the berries in their own juice for 20 minutes.
6. Then we transfer them to a colander with a fine sieve and grind to separate the bones with skin from the pulp.
7. Boil the homogeneous puree for 10 minutes over low heat, then add salt, sugar and cooked garlic and pepper paste with spices. Mix everything well and continue to cook for another 10-15 minutes.
8. At this time, we sterilize the jars, which we immediately fill with hot red cherry plum sauce. You can store such a workpiece both in the refrigerator and at room temperature.

Enjoy your meal!

Delicious tkemali cherry plum and tomato sauce for the winter

If you choose a recipe for ease of preparation, then this one takes a leading position. Tkemali changes its flavor depending on which tomatoes you choose. For balance, it is better to use juicy and sweet tomatoes, then the sauce will turn out sweet and sour and will please absolutely everyone at the table.

Cooking time: 50 min.

Cooking time: 20-25 min.

Servings - 10.

Ingredients:

• Cherry plum - 500 gr.
• Tomatoes - 500 gr.
• Garlic - 6 pcs.
• Parsley - 50 gr.
• Granulated sugar to taste.
• Salt to taste.

Cooking process:

1. We will prepare all the necessary ingredients that we will need in the cooking process.
2. Remove the seeds from the cherry plum, cut into slices and add to the chopped tomatoes.
3. Pour the tomatoes with cherry plum with a little water and send them to simmer over low heat until they soften.
4. After 20 minutes, add crushed garlic and chopped herbs to them. Cook the sauce for five minutes.
5. Then we remove it from the heat and interrupt it in a blender bowl until smooth.
6. Then we transfer the homogeneous mass to a sieve and grind to extract the maximum amount of pulp and juice.
7. We put the tomato-cherry-plum puree back on the fire and cook until thickened, stirring constantly.
8. Five minutes before the end of cooking, add salt and granulated sugar to the sauce, stir thoroughly and turn off the heat.
9. Put hot tkemali sauce in sterile jars and seal with lids. Store either in a cool place or at room temperature.

Enjoy your meal!

How to make cherry plum sauce with tomato paste?

What you can think of to make the sauce unique. Tomato paste affects the consistency of the sauce in the best way, making it moderately liquid and moderately thick, which is difficult to achieve with the addition of other ingredients. And for the richness of taste, we choose the traditional hops-suneli and dried mint.

Cooking time: 80-90 min.

Cooking time: 50-55 min.

Servings - 20.

Ingredients:

• Cherry plum yellow - 2500 gr.
• Chili pepper - 3 pcs.
• Garlic - 10-12 teeth.
• Granulated sugar - 2 tbsp. l.
• Salt - 4 tsp
• Hmeli-suneli - 4 tbsp. l.
• Dried mint - 100 gr.
• Tomato paste - 3 tbsp l.

Cooking process:

1. Pour the washed cherry plum with a small amount of cold water and send it to boil over low heat for 20 minutes from the moment it boils.
2. During this time, the cherry plum cracked and let out its juice, crush it a little with a spoon and cook for another 15 minutes.
3. In parallel with this, we will prepare the dressing. Put the peeled chili peppers in a blender and grind to smaller particles.
4. Then add dried mint to the pepper and interrupt again with the pepper. We set aside the crushed spices until the next use.
5. Moving on. Transfer the peeled garlic cloves to the blender bowl and add 4 teaspoons of salt. Grind everything until smooth and transfer to a separate container.
6. We check the readiness of the cherry plum. We drain the broth from it into a separate saucepan. And cool the cherry plum.
7. Then remove the bones from the cherry plum.
8. Then the cherry plum pulp together with the skin is transferred to a blender and chopped until smooth.
9. Transfer the resulting puree to a saucepan.
10. Add dry mint and chili seasoning to it.
11. Next, stir in the garlic and tomato paste. We cook everything on low heat for 5 minutes, stirring constantly.
12. At the end, add suneli hops, granulated sugar and pour a couple of scoops of broth. Boil the sauce over low heat for 20 minutes until thickened, stirring constantly. Also at this stage we try and adjust the taste.
13. Pour the prepared hot sauce into prepared jars, cover with lids and cool to room temperature. This completes the preparation.

Enjoy your meal!

Homemade cherry plum tkemali sauce in a slow cooker

Having used the multicooker at least once, you will no longer be able to stop. Indeed, with the help of customizable programs, the sauce is well boiled to the desired consistency, it is guaranteed not to burn and preserve your nerves, and at the same time you can enjoy the cooking process and the outgoing aromas.

Cooking time: 80 min.

Cooking time: 45 min.

Servings - 20.

Ingredients:

• Cherry plum yellow - 1000 gr.
• Chili pepper - 1 pc.
• Hmeli-suneli - 1 tbsp. l.
• Ground coriander - 1 tbsp l.
• Salt - 1 tsp
• Granulated sugar - 3 tsp
• Garlic - 4-5 teeth.
• Dill - 1 bunch.
• Lemon mint - 1 bunch.
• Basil - 1 bunch.

Cooking process:

1. The first step is to prepare the jars so that you can immediately fill them with sauce in the future. To do this, set up the "Steam" mode and sterilize the cans for 10 minutes.
2. In parallel with this, we rinse the berries and dry slightly. Then pour 100 ml of water into the multicooker bowl, lower the washed berries and cook in the "Stew" mode for 30 minutes.
3. After this time, we check the condition of our berries. In theory, they should burst so that the pulp easily lags behind the peel.
4. Then we grind the softened berries through a fine sieve to prevent the seeds and peels from getting into the sauce.
5. Return the homogeneous mass, reminiscent of mashed potatoes in consistency, to the multicooker bowl and bring to a boil in the "Steam" mode. Then we stop the work of the multicooker.
6. At this time, we will prepare all the necessary spices and herbs. We must pass the garlic through a press, chop the chili pepper in an arbitrary way, chop the prepared greens as finely as possible.
7. We mix all the prepared spices and chopped components into the sauce one by one, including salt and granulated sugar. Mix everything carefully.
8. Pour the prepared and slightly cooled sauce into prepared jars, roll up the lids and send for storage in the refrigerator. This completes the preparation of the sauce.

Enjoy your meal!

How to prepare cherry plum and apple tkemali in jars for the winter?

Cherry plum and apple tkemali has a less dense texture, but an incredibly delicate and smooth texture, which not every Georgian sauce can boast of.

Cooking time: 50 min.

Cooking time: 25 min.

Servings - 15.

Ingredients:

• Cherry plum yellow - 1000 gr.
• Green apples - 5-6 pcs.
• Granulated sugar - 1 tsp
• Salt - 1 tsp
• Hops-suneli - 2-3 tsp.
• Ground hot pepper - 0.5 tsp.
• Garlic - 3-5 teeth.
• Cilantro - 1 bunch.
• Water - 70 ml.

Cooking process:

1. We sort out the whole cherry plum, rinse it and fill it with water so that it is completely covered. We send it to a small fire and cook from the moment of boiling for about 10 minutes.
2. After this time, we discard the softened cherry plum in a colander and rub thoroughly, getting rid of the skin and bones. We make it possible in any suitable way.
3. Let's move on to preparing herbs and spices. Rinse a bunch of fresh cilantro and chop quite randomly. Also chop the garlic and mix all the loose spices together.
4. At this stage, let's start preparing the apples. Better to take green. We wash the fruits, chop and interrupt in a blender until puree.
5. We put the grated cherry plum on a quiet fire, add a little water and garlic.
6. Next, lay out the apple puree and chopped spices.
7. And at the end, lower the chopped cilantro. We mix everything well and cook over the same heat for 10-12 minutes until fully cooked.
8. After that, the ready-made hot sauce is immediately poured into jars and sent for storage.

Enjoy your meal!

Cherry plum tkemali with khmeli-suneli

The whole highlight of tkemali lies in the added spices. It is hops-suneli that makes the sauce so unique and incredibly spicy, fragrant and with spicy notes in the taste.

Cooking time: 80 min.

Cooking time: 45 min.

Servings - 15-20.

Ingredients:

• Cherry plum yellow - 1000 gr.
• Hot pepper - 1.5 tsp.
• Hops-suneli - 2-2.5 tsp
• Salt - 1 tbsp l.
• Granulated sugar - 2 tbsp. l.
• Garlic - 4-5 teeth.

Cooking process:

1. We wash the cherry plum fruits, transfer them to a deep saucepan and knead them until puree.
2. Then we cook the cherry plum for 15-20 minutes, not forgetting to stir in the process to avoid burning.
3. After this time, we pass the hot cherry plum through a fine sieve to get rid of the peel and seeds.
4. Pour suneli hops, salt with granulated sugar and garlic passed through a press into a homogeneous mass. Mix everything diligently and boil again over low heat for 15-20 minutes.
5. After this time, pour hot tkemali into sterilized jars and seal tightly with lids.
6. Cool the tkemali to room temperature and move it to a dark place with a lower temperature, intended for storing blanks for the winter.

We wish you bon appetite!