Prune tkemali is a classic recipe, very tasty. Plum sauce for meat for the winter Prune sauce for the winter recipes

Irina Kamshilina

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

Content

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

How to choose and prepare plums for harvesting for the winter

The fruits must be pre-selected and carefully prepared for the seasoning preparation procedure. If you approach this stage lightly, 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 specimens as they may spoil the flavor during the preparation of the sauce.
• In order for the twists to be stored for a long time, it is important to remove the seeds.
• Wash each cream thoroughly, remove the stems and leaves.

What utensils will you need?

Prepare the necessary utensils in advance. It is important to take into account all the recommendations in this regard, otherwise you risk getting an unsuccessful result, and the sauce will not be able to be stored in canned form. Next, study the detailed list of utensils you will need:

• Large plastic basin for washing plums.
• Enameled cooking pan.
• 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 appetizing seasonings are obtained that wonderfully highlight the taste of any meat or fish dish. Having tried plum seasoning at least once, you will dream of repeating it, realizing that you haven’t eaten anything tastier for a long time.

As a rule, cooks of Caucasian nationality specialize in preparing such sauces, which is worth only the original “Tkemali”, which is easy to simply spread on bread and enjoy. You can prepare such a delicious dish at home with your own hands.

“Tkemali” from cherry plum in Georgian style

Wonderful Georgian cuisine is in great demand among Slavic peoples. She is adored for her 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 try this thick and aromatic addition to the main dish. No inquisitive housewife would refuse to know how to cook it, so below you will find a detailed recipe.

Ingredients:

• 0.7 kg 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 pan. Pour water so that it covers the fruits, bring to a boil.
2. Reduce the heat, cover with a lid and simmer until soft (10-15 minutes).
3. Drain the water through a colander, remove the seeds, and drain in a fine sieve.
4. Place the grated mixture back into the pan, add the squeezed garlic, finely chopped cilantro and the rest of the ingredients except the oil. Put it on fire.
5. Bring the mixture to a boil, hold for a couple more minutes and remove.
6. Place the plum sauce into sterilized jars.
7. Pour oil on top and seal tightly with lids.
8. Uncanned Tkemali can be perfectly stored in the refrigerator for up to two months.

Anyone who has never tried regular ketchup prepared with the addition of plums does not know how tasty such a seasoning can be. Be sure to try this recipe to verify this statement. The combination of tomatoes and plums gives an extraordinary taste, the appetizing quality of which lies in its sweet and sour notes. Make a small supply for winter using this recipe, and you will see how popular plum sauce will be among your family members and dear guests.

Components:

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

Step-by-step instruction:

1. Wash the tomatoes, peel them, cut them crosswise on top and dip them in boiling water for a moment.
2. Separate the pits from the plums.
3. Also cut the onion into 4 parts.
4. Use a blender to crush the tomatoes, onions, and plums into a paste.
5. Boil the resulting mixture in an enamel pan over low heat for about two hours.
6. Grind the greens with garlic and chili in a blender.
7. Add all ingredients to the tomato-plum mixture and simmer again for up to half an hour, until the ketchup begins to thicken.
8. Remove the bay leaves.
9. Pour the plum sauce into clean jars and preserve.

Many people value sauces for their spiciness, so cooks don’t skimp on hot chili peppers when preparing plum sauce for meat. This is how a culinary ace tries to achieve a special taste of a hot dish with notes of acidity and sweetness. You can easily prepare this seasoning for the winter, because it retains its amazing taste for a long time and does not spoil. Therefore, see below how to prepare hot sauce with blue plums.

Components:

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

Unusual homemade adjika made from plums and bell peppers

The traditional preparation for the winter is adjika. It is closed in parallel with tomatoes and used as a seasoning for many dishes. However, few people know that ordinary adjika can easily be turned into a sauce of extraordinary taste by adding a little plum. You can immediately serve this preparation along with a dish to pamper your guests. Below you will find a detailed recipe.

Required Products:

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

Algorithm of actions:

1. Separate the pits from the plums. Grind the pulp using 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. Place in sterilized glass jars and seal tightly with lids.

With curry without sterilization

Not only Caucasians prepare seasonings with plums - in Chinese national cuisine, they also cannot do without this sweet and sour sauce and eat literally everything with its addition. There are few 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 incredibly tasty seasoning that deserves to be prepared for the winter. To master this recipe faster, read the step-by-step cooking instructions below.

Ingredients:

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

Cooking instructions:

1. Peel the ginger and plums, chop finely, place in an enamel pan, fill with water.
2. While the mixture is boiling, squeeze in the garlic, add finely chopped apples, vinegar, soy sauce and seasonings.
3. When the apple-plum mixture boils, reduce the heat and cook for another 30 minutes. Don’t forget to stir.
4. Grind the cooled mixture with a blender.
5. Boil again, pour into clean jars and seal.

With tomatoes in a slow cooker

If your kitchen has such a wonderful assistant for any housewife as a multicooker, then you should definitely use it to prepare a delicious seasoning for the winter with tomatoes and plums. The process itself will not take you much time, and the result will certainly please you with its amazingly appetizing properties. Prepare this sauce so that you can prepare incredible meat dishes with plum dressing for the New Year and any other holiday. Read on for the step-by-step recipe below.

What you will 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 pits from the plum and cut in half.
2. Peel the tomatoes by dipping each one into boiling water. Cut into 4 pieces.
3. Place the tomatoes and plums in the multicooker bowl, set the “Steam” mode, cook for up to 10 minutes.
4. Grind the boiled tomatoes and plums in a blender.
5. Add the rest of the products on the list. Use the blender again.
6. On the multicooker display, set the “Steam” program again and bring the mixture to a boil.
7. Place in a glass container and screw.

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

Components:

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

Description of preparation:

1. Peel the garlic, grind in a blender, adding jam, herbs, chili.
2. Add salt gradually, tasting the sauce.
3. Serve immediately as a condiment for meat.

Chinese sweet and 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 appreciates the original sour taste that this fruit gives to any food. Russians are also no strangers to a love for such seasonings, which is why they are often used as an addition to meat. The result is a very balanced dish that even a sophisticated gourmet will not refuse. You will find a step-by-step recipe below.

Components:

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

Preparation:

1. Grind the onion with ginger and garlic.
2. Separate the pits from the plums cut in half.
3. Place everything in a saucepan, add water, and boil. Boil over low heat for half an hour.
4. Grind with a blender, add sugar with vinegar and spices. Cook for up to 45 minutes.
5. Transfer the sauce into jars, roll up, cover with a blanket, and 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 delicious options for plum sauce that are easy to make with your own hands. This does not always require wasting precious time. Below, watch video recipes for plum seasonings, one of which describes in detail how to quickly and

The simplest recipe for making goulash is known to everyone: cut pork and onions into pieces, fry for 5 minutes in vegetable oil or cooking fat, add tomato paste, fried flour, water and simmer until tender, similar to preparing beef goulash. But what if you’re already tired of this everyday goulash? We need a new recipe, with a new rich taste: pieces of pork with prunes in tomato sauce with fresh herbs.

Ingredients for pork goulash:

0.5 kg pork,
2 small sprigs of parsley,
1 leek (or regular onion),
vegetable oil for frying,
1 tablespoon flour,
2-3 small carrots,
2 glasses of water or meat broth,
2 tablespoons of tomato paste,
a handful of prunes,
salt and black pepper to taste.

Goulash recipe:

Cut the pork into cubes with a side of about 2-3 cm, roll in flour and fry in batches in heated vegetable oil until golden brown.

at both sides. You shouldn’t dump all the pork into the pan at once; it won’t brown, but will produce juice.

Chop the onion and fry it in the remaining oil.

Place the pork and onions in a thick-walled container in which we will prepare the goulash. Add tomato paste, fry a little, add prunes. Pour in 2 cups of boiling water or broth. Simmer over low heat, covered, for about an hour until the pork is very soft.

Add carrots, salt and pepper to taste.

Simmer the goulash for another 10 minutes, sprinkle with chopped parsley. You can simmer the goulash in the oven, in which case multiply the time by 2. Leave it under the lid so that the goulash is properly infused and the ingredients become alike.

The best recipes with photos

Spicy homemade blue plum sauce for the winter

Spicy and tangy plum sauce goes well with meat, fish, vegetables and pasta. At the same time, it not only improves or transforms the taste of the main ingredients of the dish, but also has enormous health benefits - after all, it is one of the most delicious and healthy sauces.

Delicious Georgian seasoning from Tkemali plums for the winter without cooking

The last notes

Homemade plum and apple sauce for meat - a simple recipe for making plum and apple sauce for the winter.

If you don’t know what to make from plums for the winter, then I recommend preparing this sauce from apples and plums. The recipe will surely become your favorite. But only by preparing it yourself at home will you be able to appreciate such a harmonious combination of all the products included in it.

The best spicy plum seasoning for the winter - a delicious preparation of plums and spices for meat and more.

Plum is a fruit that, in addition to sweet preparations, also produces a delicious savory seasoning. It is also often called Georgian seasoning - this is due to the fact that among the peoples of the Caucasus, from all the fruits, as a result of culinary magic and the combination of seemingly incompatible products, they always get a delicious spicy seasoning for meat. It should be noted that this homemade recipe is perfect for pasta, pizza, and even regular cereals. Winter is long, everything gets boring, and it allows you to add flavor variety to ordinary and seemingly boring dishes.

Plum sauce for the winter - how to prepare, delicious homemade recipe.

Plum sauce has more than one recipe. Such sauces are especially popular among the Caucasian peoples. That's understandable! After all, canned plums preserve vitamins, macro and microelements, thereby increasing stress resistance. Probably, the popularity of plum sauces plays an important role in the fact that in the Caucasus there are so many long-livers with excellent health.

Plum sauce
Plum sauce The best recipes with photos Spicy homemade blue plum sauce for the winter Spicy and tangy plum sauce goes well with meat, fish, vegetables and pasta. Wherein,

Simple and tasty plum sauce for the winter: 5 options for one recipe

Thick and aromatic plum sauce for the winter is a special preparation. Believe me, I'm not joking or exaggerating. If you try to cook it at least once, you will forget for a long time about compotes, preserves, marmalade and other sweet preparations made from plums for the winter at home. After all, sauce is something completely different. Before you even blink an eye, the jar will end... and then another one, followed by the next one. And now everything that was lovingly prepared will be eaten no less joyfully and with appetite. You know, at such moments I understand that for the sake of all this it is worth cooking and even living on, despite all the worries, problems and troubles. Is it worth denying yourself the pleasure of pampering your family with plum sauce for homemade meat?

The answer to this question lies on the surface. Of course it's not worth it. And even more than that - the more diverse your assortment of preparations is, the more significant, important, accomplished person you will feel. And not just a housewife.

Choose the appropriate recipe and prepare a delicious plum sauce for the winter!

First, my favorite option for preparing sauce for the winter.

Plum sauce for winter meat is very tasty

• 1 kg ripe blue plums (Hungarian plums are fine),
• 1 small head of garlic,
• 4 large red sweet peppers,
• 1 tablespoon sugar,
• 1 tablespoon apple cider vinegar,
• salt to taste,
• ground black pepper to taste,
• 2 tablespoons of refined vegetable oil.

Wash ripe, unwrinkled plums and remove the pits. There is no need to remove the skin; it will not interfere with the taste of the finished sauce. Place the fruit halves in a blender bowl and puree. If you don’t have a blender, you can grind them in a meat grinder. Pour the plum puree into a saucepan (preferably with a ceramic coating - protection from burning) and bring to a boil over low heat. Don't forget to stir. Cook for 10 minutes. While the plums are cooking, remove the seeds from the bell peppers. Pass it through a meat grinder or cut into small pieces and blend with a blender. Add to the boiling plum puree, stir, cook for another 10 minutes at a barely noticeable boil. Then salt and sweeten the future sauce: add sugar according to the instructions in the list of ingredients, and add salt to taste. Pour in refined vegetable oil and apple cider vinegar. Peel and finely grate the garlic, add it to the sauce too, but 5 minutes after the oil and vinegar. Pepper the preparation to taste, bring to a boil after all the additives, pour into sterile jars and roll up.

Winter plum sauce for curried meat

I found this recipe on Anastasia Skripkina’s forum - and I really liked it.

• 2 kg of ripe blue plums, maybe sweet and sour,
• 2 small heads of garlic,
• 6 pieces of red sweet pepper,
• 2 hot peppers (small),
• 5 tablespoons of sugar,
• 25 grams of curry seasoning,
• salt to taste.

The curry sauce is prepared without sterilization, so it needs to be cooked for quite a long time.

Wash and pit the plums, grind or puree them in a blender, cook for 25 minutes, then grind the sweet peppers and add to the pan with the fruit puree. Cook again for 25 minutes. Add chopped hot pepper, stir, cook over low heat for 15 minutes. Peel and chop the garlic, add to the sauce, cook for another 5 minutes. Add sugar, salt and seasoning. Stir, bring to a boil, pour into sterile jars and seal immediately. In winter it will be a wonderful seasoning for meat.

Spicy plum sauce for the winter

The main feature of the sauce is its pungent taste and smooth, uniform consistency.

• 2 kg red or blue plums,
• 2 pods of hot pepper,
• 1 large sweet pepper,
• 5 tablespoons of sugar,
• 1 level tablespoon of salt,
• 1 glass of water,
• 1 tablespoon herbs de Provence seasoning.

Sort and wash the plums, remove the seeds, place the fruit halves in a basin and add 1 glass of water. Over low heat, gradually heat the contents of the bowl, cook for 10 minutes, then rub the softened plums through a sieve.

Wash, deseed and finely chop the sweet and hot peppers. Add to the plums and use an immersion blender to blend, then additionally rub the mixture through a sieve. Your goal is a smooth sauce without any homogeneous visible particles.

Heat the hot plum sauce to a boil, add salt, sugar and spices. Cook for half an hour over low heat, then pour into sterile jars, immediately roll up, turn over, and wrap. The spicy plum seasoning is ready, you can enjoy it at any time.

Plum and apple sauce for the winter

A good combination of plums and apples - savory, spicy, rich. The sauce goes well with many meat dishes.

• 3 kg ripe tomatoes,
• 1 kg blue plums,
• 1 kg apples,
• 4 onions
• 200 grams of sugar
• 50 ml vinegar 9%
• 1 tablespoon salt
• 1 teaspoon ground black pepper,
• 1/3 teaspoon ground red pepper.

Please note - 9% table vinegar is used. Not essence, not apple, not balsamic or homemade. Regular store-bought vinegar labeled “table vinegar.” Please pay attention to this before writing comments.

Wash tomatoes, apples and plums, wipe dry and cut into large pieces (pre-core apples). Peel the onion and cut into large pieces. Pass the tomatoes with plums, apples and onions through a meat grinder, pour everything into a saucepan and put on fire. Stirring, bring the applesauce and vegetable puree to a boil. After boiling, reduce the heat and simmer the sauce for about 2 hours at a low simmer, stirring as often as possible with a wooden or plastic spoon.

Remove the pan from the heat, additionally grind the contents with an immersion blender, add salt with sugar, ground cinnamon and pepper, and put on fire. Cook the tomato-plum sauce with apples for 45 minutes at low simmer, stirring occasionally. Sterilize the jars and boil the lids for 10 minutes. At the end of cooking ketchup, pour vinegar into it and stir. Immediately remove the sauce from the heat, fill the jars to the top, roll up the prepared lids and turn upside down. Cover the jars with a blanket and leave until completely cool.

Chinese plum sauce for the winter

At one time, the recipe for this sauce was found on the Gastronom website, after which it was tried more than once in my own kitchen.

• 1.5 kg blue plums,
• 1 clove of garlic,
• 2 small onions,
• 120 grams brown sugar,
• 2 cm fresh ginger root,
• 100 ml apple cider vinegar,
• 1 teaspoon coriander seeds,
• half a teaspoon of ground cinnamon,
• a pinch of cayenne pepper,
• half a teaspoon of fine table salt.

Peel and chop the onion, garlic and ginger root using a sharp knife. Cut the plums in half and remove the pits. Place all this in a saucepan, pour in 1 cup of water and bring to a boil. Cover, reduce heat and cook for 30 minutes, remembering to stir. Grind the plum mass in a blender. Return it to the saucepan and add the brown sugar, apple cider vinegar and spices. Stirring, bring to a boil over low heat. Cook for about 45 minutes. Transfer the prepared Chinese plum sauce into clean jars, close the lids and pasteurize in boiling water for 20-30 minutes, depending on the volume of the jars.

1. Rinse the plums well. Make several shallow cuts on whole fruits and immerse them in hot water for 15 minutes. When the skin begins to peel off from the fruit, pull it up and remove it. It comes off very easily. Then cut the plums in half, remove the pits and puree them. This can be done with a blender, meat grinder or food processor.
2. Place the plum puree in a saucepan of suitable volume and place it on the fire. Boil and cook the sauce for 20 minutes over low heat.
3. Grind the cilantro, hot peppers and garlic using a blender, meat grinder or food processor. Place this mixture in plum puree, adding sugar, salt and ground coriander.
4. Bring the sauce to a boil again and transfer it to pre-sterilized jars. Roll up the containers with lids, place the jars upside down and wrap them in a warm blanket until they cool completely.

Ripe tomato seasoning has gained international recognition as it goes well with any cold or hot dish or snack. Each country makes its own adjustments to the recipe of this useful product, but tomatoes continue to be its basis, to which you can add anything you like. We invite you to try an unusual tomato-plum sauce that will elevate your dishes, helping them reveal their true taste.

Ingredients:

• Tomatoes - 2 kg
• Plums - 2 kg
• Onions - 2-3 pcs.
• Sugar - 150 g
• Garlic - 100 g
• Salt - 1.5 tbsp.
• Chili pepper - 1-2 pods
• Celery stalk - 2 pcs.
• Basil - bunch
• Dill - bunch
• Green cilantro - a bunch

Preparation of tomato-plum sauce:

1. Wash the tomatoes and plums. Make cross-shaped cuts on them and place them in a container with hot water for 15 minutes. Then carefully peel off the skin and remove the pit from the plums. Grind the tomatoes and plums through a meat grinder.
2. Peel the onions, dry them and pass through the middle grid of a meat grinder.
3. Rinse the celery and basil and pass through a meat grinder.
4. Place the twisted plums, tomatoes, onions, celery and basil in a saucepan, add salt, sugar and boil over high heat. Then reduce the temperature to the lowest setting and cook the mixture 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 pan 30 minutes before the end of cooking.
6. Peel the membranes and seeds, chop finely and add to the sauce 15 minutes before the end of cooking.
7. Cool the sauce and roll it into sterilized jars.

The recipe for plum sauce accompanied by garlic is very popular in many cuisines around the world. Of course, it can be purchased in bottles in a number of grocery supermarkets, but it is better to try making it yourself by following this recipe. This sauce will perfectly diversify your usual food, adding unusual notes of taste to it.

Ingredients:

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

Preparation of garlic-plum sauce:

1. Wash the plums and tomatoes. Remove the seeds from the plums, while carefully inspecting the inside of the fruit; if you find worms, remove them. Pour 100 ml of drinking water into a saucepan, add plums and tomatoes, close the lid, boil and simmer for 5-6 minutes until 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 onion, cut into 4 parts and chop using a meat grinder.
3. Place the plum-tomato puree and onion mixture in a saucepan, boil, reduce the heat and simmer for 2 hours.
4. After 1.5 hours, add salt, sugar, cloves, pepper, bay leaf, vinegar and garlic squeezed through a garlic press to the mixture.
5. At the end of cooking, remove the bay leaf from the ketchup and puree the sauce with a blender to obtain a uniform consistency.
6. Let the sauce boil again and pour it into sterile jars, sealing with sterile lids. Store the sauce either in the refrigerator or in the cellar.

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 variety - tkemali (cherry plum). However, experience shows that the sauce turns out delicious from any variety of plums, depending on which it turns out sweeter or 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

Preparation of tkemali:

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

Video recipe:

In store departments 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 at home yourself.

Chinese plum sauce can be served not only with Chinese dishes. It will also enrich the taste of the usual ubiquitous food. For example, it is delicious to eat with meat, especially pork and duck.

Ingredients:

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

Making Chinese Plum Sauce:

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

All recipes for plum sauce are a little similar to each other, but if you add different spices and products, you can always get a completely new dressing. By preparing sauce from plums and, you can get a spicy, moderately tart and slightly sweet sauce, where the sweetness is pleasantly combined with spiciness.

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.
• Cloves - 5 buds
• Ginger root - 1 cm (2-4 g)

Preparation of apple-plum sauce:

1. Wash the plums and apples. Using a special knife, cut the core out of the apples and remove the pit from the plums. Cut the fruits into 4-6 pieces, place them in a saucepan, add water and boil for 10 minutes. When the mass steams and becomes soft, grind it through a sieve.
2. Place the puree in another pan, add sugar and simmer for about 10 minutes. Then add peeled ginger root, cinnamon and cloves. Cook the mixture for 5 minutes until the ketchup is as thick as you want it to be. The longer the sauce simmers, 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. Afterwards, roll the hot sauce into sterile jars and seal with sterilized lids.
4. This sauce will go great with various desserts, such as ice cream, pancakes or pancakes, and if before serving you add cilantro, chopped garlic and season with salt, then it can be used as a sauce for meat, fish, poultry, etc.

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

Ingredients:

• Beef - 0.5 kg (better lean part)
• Red onions - 1 pc.
• Green onions - 2 feathers
• Soy dark sauce - 200 ml.
• Plum sauce - 2.5 tbsp.
• 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 tbsp.
• 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 placed in any shape. If you first put the meat in the freezer for 25 minutes, it will be easier and thinner to cut.
2. Prepare the marinade. In a small container, mix honey, salt, pepper, soy and plum sauce. Pour the resulting mixture over the pieces of beef, mix them carefully so that all the slices are evenly covered and refrigerate for 2 hours, or preferably overnight.
3. After this time, remove the meat from the refrigerator and place it on the table for 20 minutes so that it warms up to room temperature.
4. In a frying pan, heat the vegetable oil to high temperature. Add marinated beef and peeled and chopped onion into half rings. Fry for 10 minutes, stirring continuously.
5. The dish is ready. Remove beef from heat, place in a serving bowl, drizzle with peanut butter, and serve hot or warm. Sprinkle sesame seeds and chopped green onions on top.

Pork is always delicious, and if it’s also served in plum sauce, it’s simply excellent. The sauce will give the meat a special piquancy, a light aroma of spices, slight sourness, pleasant spiciness and subtle sweetness. In addition, this cooking method improves the appearance of the finished dish, making pork much more beautiful in comparison with 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 tbsp.
• Fresh ginger root - 3 cm.
• Soy sauce - 1.5 tbsp.
• Nuts - 10 g

Cooking pork in plum sauce:

1. Trim all fat from pork fillet. In a large heatproof skillet over high heat, heat the vegetable oil well and add the meat in one piece. Roast it at medium heat for 15 minutes, turning it every 3 minutes so it browns evenly.
2. Then wrap the meat in foil and immerse it in a pan of suitable volume with boiling salted drinking water. Boil and cook 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 or 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 fry them for 30 seconds. Then add soy and plum sauces and 4 tbsp. drinking filtered water.
4. Place the chopped pork in a frying pan and heat thoroughly. Then add finely chopped green onions and fry the food for another 2 minutes.
5. Place the finished dish on plates and sprinkle with any crushed nuts. The ideal side dish for this pork is stewed beans and cabbage. It will be very tasty if you also cook vegetables in plum ketchup.

A light and tender dish with a refined and piquant taste can be prepared from chicken and fresh plums. Poultry meat goes perfectly with sweet and sour fruit notes. It quickly becomes saturated with the aroma of spices and sauce. The original recipe can be used for a festive feast. It will be appreciated by lovers of combining poultry with fruits and aromatic spices.

Ingredients:

• Chicken (chicken part) - 1 kg.
• Plum sauce - 4 tbsp.
• 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 coat 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. Generously coat the chicken on all sides with plum sauce and leave it to marinate for one hour at room temperature.
4. Wash the plums under running water, dry, cut in half and remove the pits.
5. Grease a baking sheet with oil, place the chicken on it, sprinkle with chopped plums and cover with cooking foil. Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before the dish is ready, remove the foil and let the bird brown.

We have given you examples of simple recipes for preparing aromatic plum sauces, as well as hearty dishes that can be prepared using them. 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, the same basic sauce recipes can be prepared using pumpkin, peaches, apricots and even some varieties of melon.

Do you still serve regular ketchup with meat? Then I hasten to tell you several recipes for delicious plum sauce that will make your meat dish unique. You will forever forget about store-bought sauces. They are prepared from available products, and most importantly, they can be prepared for future use.

Recipe for plum sauce for meat for the winter with photo

Kitchenware: knife, bowl, saucepan, jars, seaming machine, lids, meat grinder, immersion blender, six 500 ml cans.

Ingredients

• The plums for the sauce should be firm and not overripe.
• I recommend using red bell pepper., so the finished sauce will have a pleasant color. But you can use green or yellow, it will not affect the taste of the sauce.
• Adjust the amount of hot pepper to suit your taste preferences. It is better to wear gloves when peeling and grinding hot peppers.
• During cooking, do not forget to stir the sauce thoroughly with a wooden spoon so that it does not burn.

Preparing the sauce

1. Thoroughly wash and sort 3 kg of plums. Divide into halves and get rid of the seeds.
2. We wash 1.5 kg of bell pepper with water, cut off the tops and clean out the seeds.
   
   
3. Using gloves, peel 6 hot peppers.
   
   
4. We pass plums, bell peppers and hot peppers through a meat grinder.
   
   
5. Transfer the plum and vegetable puree into a saucepan. Add 195 g of sugar, 60 g of salt, 8 g of suneli hops and 4 g of nutmeg. Stir all ingredients and put on fire.
   
   
6. After the sauce has boiled, turn the heat down and continue cooking for 25 minutes.
   
   
7. After the time has passed, pass 180 g of garlic through a garlic press into the sauce and add 5 g of citric acid.
   
   
8. Puree the sauce with an immersion blender and simmer for another 5 minutes.
   
   
9. The plum sauce is ready.
   
   
10. Boil the lids in water for 7-10 minutes. We rinse six half-liter jars well with water. Pour a little water into the bottom of each jar and place in the microwave for two minutes at full power.
    
    
11. Fill a sterilized jar with plum sauce, close the lid and seal using a seaming machine. We do the same with other banks.
    
    
12. We do not turn the sauce jars over, but simply wrap them in a thick towel or blanket until they cool completely.
    
    

Video recipe for making plum sauce for meat

In this video recipe you will see all the stages of preparing plum sauce for the winter.

Plum ketchup for the winter

Cooking time: 4 hours.
Yield of the finished sauce: 3.5 liters.
Kitchenware: pan, jars, lids, spoon, knife, seamer, meat grinder.

Ingredients

Preparing the sauce

1. Rinse with water and sort out 2 kg of plums. Divide into two halves and remove the seeds.
   
   
2. Peel 260 g of onions and 120 g of garlic. Cut the onion into several parts.
   
   
3. We wash the apples with water, remove the stem and seeds. Cut into slices.
   
   
4. Wash three kilograms of tomatoes and cut them into halves.
   
   
5. We pass tomatoes, plums, onions and apples through a meat grinder and transfer them to a saucepan. Grind 120 g of garlic with a garlic chopper and place in a saucepan.
   
   
6. Place the saucepan with the sauce on the fire, bring to a boil, and then simmer over low heat for 2 hours. During cooking, be sure to stir the sauce with a wooden spatula. Boil the sauce to the consistency of ketchup. The cooking time may be shorter if your tomatoes and plums are not very juicy.
   
   
7. Pour 5 g of hot pepper, 5 g of pepper mixture, 4 g of coriander, 2 pcs. into a saucepan. cloves and 3 g cinnamon.
   
   
8. Pour 150 g of sugar and pour in 100 ml of vinegar.
   
   
9. Mix all ingredients thoroughly and cook for 30-40 minutes. The cooled sauce can be blended with an immersion blender for a more uniform consistency.
   
   
10. We sterilize jars in a way convenient for you. Boil the lids for 5-10 minutes. Pour the finished sauce into jars, cover with a lid and roll with a machine. Wrap the jars in a blanket and leave until completely cool. Place the sauce in a cool, dry place.
    
    

Video recipe for making plum ketchup

This video recipe will help you prepare this delicious preparation for the winter.

Yellow plum sauce for the winter

Cooking time: 65 minutes.
Yield of the finished sauce: 3.5 liters.
Kitchenware: sieve, blender, saucepan, spoon, seven 500 ml cans, ladle.

Ingredients

Preparing the sauce

1. We wash the yellow plums with water, divide them into two halves, and discard the pits. You should have 4 kg of pitted plums.
   
   
2. Pour the plums into a saucepan and boil until soft.
   
   
3. When the plum has become soft, we crush it with a blender and rub it through a sieve. Then pour it back into the pan.
   
   
4. Add 400 g of tomato paste, 400 g of sugar and 120 g of salt to the plum.
   
   
5. Season with the following spices: cinnamon, coriander, chili pepper, ground black pepper. 5 g of each spice. And add 15 g of suneli hops.
   
   
6. Mix all the ingredients and bring to a boil, and then simmer over low heat for 20 minutes.
   
   
7. Using a blender or garlic press, chop 400 g of garlic and 6 pcs. carnations.

   Add garlic and cloves to the sauce only after it has simmered for 20 minutes.

   
   
   
8. Boil the plum sauce for another 10 minutes.
9. We sterilize the jars by steaming or in the microwave. Boil the lids for 5-10 minutes. Pour the sauce into half-liter jars and roll up. Wrap the jars in a blanket and leave until completely cool.
   
   

Video recipe for making yellow plum sauce for the winter

And this short video recipe will help you prepare the sauce without much effort.

There are a huge number of sauces. If you like these types of fruit sauces, I recommend it. This is a Georgian sauce and is prepared only from tkemali plums. Well, if you were unable to find this type of plum, then use it. It goes well with any meat dishes.

If you prefer Japanese cuisine, then you must have. But every housewife should have one. This is a classic French sauce that goes well with seafood, meat, vegetables and any type of pasta.

Dear housewives, be sure to try preparing these delicious preparations for the winter. And in the comments, leave your feedback and ideas on how you can diversify the preparation of plum sauce.