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

Classic plum tkemali sauce

The real Georgian tkemali sauce is prepared from plums of the tkemali variety or turn. These berries have a sweet and sour taste and do not turn into jam during cooking. The classic recipe for tkemali sauce necessarily requires the presence of ombalo (a type of mint), a herb that gives the sauce a mint and lemon hue.

Required Products:

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

The cooking process is simple:

  1. Weld plums for 5-10 minutes in water.
  2. Drain the water.
  3. Softened fruits wipe through a metal sieve. Bones and skins will remain on it, and tender mashed potatoes will fall into the pan.
  4. Rinse the greens and cut very finely.
  5. In mashed potatoes, add salt, chopped garlic, herbs, all spices and sugar.
  6. Stew the sauce on a minimum heat for 7-10 minutes.

Tkemali is suitable for meat, any bird, including cooked on fire. Lovers eat it even simply with national bread and vegetables. It has a sweet and sour, richly spicy taste and light notes of lemon and mint. The sauce fits perfectly into the healthy food format, as it contains only natural ingredients and does not contain fats and vinegar.

Original adjika recipe

Connoisseurs of original sharp workpieces will definitely like adjika with plums.This dish with Caucasian roots has long been a favorite on the Russian table: it goes not only to meat, but also to aspic, sausage or just 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 (sweet pepper) - 0.5 kg;
  • sweet and sour plums - 0.5 kg;
  • garlic and hot pepper - 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 there is, tear off the branches.
  3. Bell pepper clear of seeds and stalk
  4. Hot peppers are also best cleaned from seeds, as they have a sharpness of extra strength.
  5. Tomatoes, fruits and sweet peppers twist in a meat grinder.
  6. Put the pan on a slow fire and leave for another 1 hour.
  7. Twist the garlic, herbs and hot pepper in a meat grinder, and add them to adjika.
  8. Salt, add sugar, butter and vinegar and boil for another 15 minutes.

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

To keep adjika for a long time, pour boiling still into sterile jars and roll up with sterile lids. As such, the sauce will stand idle for a year without any problems.

Another point: everyone’s favorite granular adjika turns out if the products are scrolled in a meat grinder. If you cook the same thing, but use a blender, a delicious and fragrant, spicy sauce will come out, but not adjika.

Cooking in Georgian

Another Georgian plum sauce can be prepared by adding flavor to it with fragrant cilantro and fruit vinegar. 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;
  • Suneli hops (ready seasoning) –5 g;
  • from 2 to 6 tbsp. l sugar, given acid drain;
  • salt - 1 tsp;
  • hot red pepper - to taste (you can use ground);
  • wine or apple vinegar 6% - 1 tsp.

Operating procedure:

  1. Rinse the ripe plums, remove the seeds and put them in a suitable pan.
  2. Put the berries to simmer on a slow fire. So that at the very beginning the sauce does not burn - add a couple of tablespoons of water. Later, the plum itself will give a lot of juice. Put 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 vinegar.
  5. Remove the sauce from the heat and wipe it until smooth with a hand blender.
  6. Put on fire and boil the sauce for 1-2 minutes.

The sauce comes fragrant, sweet, slightly viscous and very tasty. It is ideal for any meat dishes, as well as for poultry and game.

Yellow plum sauce

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

Prepare the products:

  • 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 carry out actions:

  1. Rinse but not wrinkled plums thoroughly wash, separate the pulp from the seeds and put in a pan.
  2. Cook the plum over medium heat for 30-40 minutes, stirring occasionally.
  3. Grate grate on a fine grater, sell garlic or grate too, add them to the plums.
  4. Spicy food lovers should add chopped hot peppers or chili.
  5. Sugar is poured gradually, carefully tasting the sauce. Depending on how acidic the plum was, a different amount of sugar may be needed.
  6. Add salt.
  7. At the end pour 1 tbsp. l vinegar, and boil the sauce for another 2-3 minutes.
  8. A slightly cooled mass can be wiped through a sieve, but it is better to break through with a blender.

Do not forget to try the sauce while cooking. Balancing the taste with sugar, salt and vinegar, you can get the result that you need.

This sauce can be served with any dishes of oriental cuisine, as well as with European options for fish, meat and poultry.This universal supplement will improve and tone the taste of any dish.

From green fruits

Tkemali from green plums has the most interesting taste. This is an acidic sauce in which aromas play a major 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 a pod of hot pepper (without seeds);
  • garlic - 1 medium head (5 cloves);
  • salt and sugar - 1 tsp;
  • 50 ml of water.

Execution Technology:

  1. Put the plums in a deep pan with a thick bottom, add water and simmer the berries for 20 minutes.
  2. Remove the pan from the heat, cool slightly.
  3. To get mashed potatoes - wipe the berries through a sieve. Skins and bones will easily move away.
  4. Grind greens, pepper and garlic with a blender into a 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 on very low heat.

The sauce is ready! When preparing such sauces, it is important to try them. Too thick can be diluted with water, sour - sweeten, etc.

Tkemali from green plums should be stored in a refrigerator or cellar.

A delicious addition to meat

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

Cook the products:

  • 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. Using a blender, make mashed plum with skins.
  3. Add nuts, garlic and hot peppers to this, so that they also grind. Work is carried out at high speed to achieve uniformity.
  4. Return the mashed potatoes to the pan, add salt, spices, spices and boil for 5-7 minutes.

This sauce has a short shelf life. Harvesting it for the future will not work. In the refrigerator, it can stand no more than 2-3 weeks. Although you should not worry about it. Such a delicious sauce is 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 necessary. The sauce recipe suggested below combines all these qualities.

Products:

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

Work execution order:

  1. Peel tomatoes and plums. To do this, make cross-shaped incisions on the tomatoes and scald them, the skins can easily be removed. Boil the plums for a few minutes, cool. Wipe through a sieve - skins and pits will easily separate.
  2. Combine the tomato and plum pulp, beat with a blender.
  3. Grind onions, sweet and hot peppers with a blender, having previously cleaned them.
  4. Pour all the ingredients in the saucepan and cook for 30 minutes.
  5. Pour boiling sauce over sterile jars, pour 1 tsp. On top. vinegar 9% and roll up.

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

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

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