Spicy plum sauce for the winter. Plum sauce for meat

Foreword

Simple plum sauce recipes for the winter allow you to cook delicious and healthy dishes. Despite the common main ingredient, plum, each of them has a bright and memorable taste.

Sweet plum sauce with a savory flavor

This is a versatile sauce that goes well with almost any dish. You can also eat it with just bread.

The sauce is hardly suitable as a jam, because it contains spicy and spicy components in its composition.

For its preparation you will need:

• plums - 2 kg;
• chili pepper - 30 g;
• curry - 30 g;
• garlic - 100 g;
• sugar - 200 g;
• salt - 20 g.

1. Wash and dry plums. Remove bones from them.
2. Peel, wash and crush the garlic.
3. Grind the plum in a blender to the state of gruel.
4. Pour the plum mixture into a saucepan. Salt, sugar and add curry. To stir thoroughly.
5. Cook until boiling, stirring occasionally.
6. After boiling, cook for another 15 minutes over low heat.
7. Remove foam.
8. Add garlic. Mix.
9. Cook for 15 minutes.
10. Pour the hot plum sauce into sterilized jars.
11. Close jars with lids, roll up and turn upside down.
12. Wrap in cloth and let cool.
13. Take it to a cellar or other dark place.

Recipe for spicy plum sauce for the winter

The spicy plum sauce is the perfect accompaniment to any hot dish.

This recipe uses hot chili.

Ingredients:

• plums (red or blue) - 2 kg;
• sweet (Bulgarian) pepper - 100 g;
• chili pepper - 60 g;
• water - 250 ml;
• sugar - 100 g;
• salt - 20 g;
• seasoning "Provencal herbs" - 20 g.

1. Rinse plums, dry.
2. Remove bones.
3. Cut plums in half.
4. Place the halves in a bowl. Pour in water.
5. Cook on low heat for 10 minutes.
6. Rub the plums through a sieve.
7. Wash peppers, remove seeds. Cut in small pieces.
8. Add to plum mass. Beat with a blender until smooth.
9. Boil.
10. Salt, sugar, add seasoning. To stir thoroughly.
11. Cook for another half an hour over low heat, stirring occasionally.
12. Pour the sauce into sterile jars, close them with lids and roll up.
13. Banks turn over and wrap with a blanket or blanket.
14. Place in the cellar.

Chinese plum sauce

Making Chinese Plum Sauce will require special ingredients, but the unique taste will justify the effort.

The sauce is somewhat more expensive in terms of cooking ingredients, but the flavors are really multifaceted.

To prepare the sauce you will need:

• plums (blue) - 1 kg;
• pitted prunes - 150 g;
• onion (red) - 75 g;
• garlic - 20 g;
• ginger root - 15 g;
• brown sugar - 250 g;
• rice vinegar - 120 ml;
• soy sauce - 60 ml;
• ground cinnamon - 2 g;
• star anise - 3 g;
• Chinese seasoning "5 spices" - 2 g;
• Sichuan ground pepper - 4 g.

1. Wash the plums, remove the pits and chop finely.
2. Crush the garlic.
3. Chop the onion.
4. Grate the ginger root.
5. Finely chop plums.
6. Put the chopped ingredients into a deep saucepan.
7. Add star anise, soy sauce, ground cinnamon, Chinese 5 spice seasoning. If there is no such seasoning, then it can be replaced with a mixture of ground cloves, ground cinnamon and dried dill in equal proportions.
8. Sugar and pepper. To stir thoroughly.
9. Bring to a boil, then cook for another half an hour over low heat.
10. Leave to cool for 20 minutes.
11. Blend with a blender until smooth.
12. Divide the hot sauce into clean jars. Close with sterile lids and roll up.
13. After cooling, place in the cellar.

Plum sauce recipes are designed for a wide range of dishes. By alternating them with each other, you can provide a variety of tastes for the entire winter period.

Plums are fruits, like apples, are quite versatile. Sweet dishes are prepared from them (jam, compotes, jams) and they are willingly used as the basis for sauces. It has long been noticed that pickled plums, with their delicious aroma, go well with meat, especially barbecue. Pickled plums are part of a complex side dish for pork chops, langets, natural bone-in cutlets. Experienced housewives, real sorceresses in the kitchen, inventive chefs prepare many excellent plum sauces and meat dishes. In this article, we will look at some recipes for plum sauces.

Plum meat sauces recipes

Georgian cuisine recipe adopted by Russian chefs.

Ingredients for plum adjika:

• plums - 2 kg,
• sweet bell pepper - 1 kg,
• garlic - 200 gr.,
• hot pepper - 3 pods,
• sugar - 250 gr.,
• salt - 50 gr.,
• tomato paste - 60 gr.,
• Parsley, cilantro, dill - 1 bunch each,
• pepper - 10 gr.,
• cloves - 12 pcs.,
• lemon - 1 pc.

Preparation of plum adjika

1. Plums for this recipe are suitable for any variety, ripe, without wormholes. Rinse the plums, cut in half and remove the pit.
2. Prepare the pepper. To do this, rinse both sweet and bitter peppers, cut into pieces and remove the seeds.
3. Garlic to clear from integumentary shirt.
4. Pass plums, peppers, garlic through a meat grinder.
5. Put the plum mixture in a bowl, add salt, sugar, cloves, allspice and cook over low heat, stirring constantly.
6. Dill, parsley and cilantro wash and finely chop.
7. After 20 minutes, put chopped greens and lemon juice into adjika. Mix adjika and continue cooking for another 20 minutes.
8. Pour sauce into prepared jars and roll up.

Apple Plum Juice Ingredients:

• plums - 1.8 kg,
• apples - 1.5 kg,
• sugar - 600 gr.,
• water - 200 ml,
• cloves - 8 pcs.,
• cinnamon - 2 tsp,
• ground chili pepper - 1 tsp,
• vinegar - 150 ml.

Preparation of plum sauce with apples.

1. Plums wash, cut, remove the stone.
2. Cut the washed apples into quarters and remove the core. You can not peel off the skin.
3. Grind apples and plums in a meat grinder or blender.
4. Prepare marinade. To do this, boil the cinnamon and cloves for a few minutes. Then throw out the cloves and add sugar, ground hot pepper and vinegar to the spicy water. Boil a little.
5. Pour puree from plums with apples into a saucepan and pour in hot marinade. Next, mix well and cook for 45 minutes, stirring occasionally.
6. Put the sauce in prepared jars and close in the usual way.

• plums (cherry plum, tkemali, sour plums) - 8 kg,
• lemon mint - 15 gr.,
• cilantro - 60 gr.,
• coriander - 80 gr.,
• chili pepper - 5 gr.,
• garlic - 6 cloves,
• salt - 70 gr.

Plum sauce for meat which is prepared before serving.

Roast Lamb Plum Sauce Ingredients:

• large plums - 6 pcs.,
• garlic - 2 cloves,
• red onion 0.5 pcs.,
• olive oil - 25 gr.,
• sugar - 40 gr.,
• parsley - a handful,
• ground black pepper - 5 gr.,
• salt - to taste.

Preparation of plum sauce for roast lamb

1. Finely chop clean plums.
2. Chop the onion and garlic into tiny cubes.
3. Pour the oil into a saucepan and lightly fry the onion and garlic in it. Then put the plums, salt, pepper, add a little water and cook for a few minutes.
4. Transfer the warm sauce to a gravy boat and serve.

Ingredients for Caucasian plum and walnut sauce:

• plums - 300 gr.,
• water - 350 ml.,
• walnuts peeled - 200 gr.,
• garlic 3 cloves,
• cilantro - 1 small bunch,
• hot pepper - to taste,
• salt.

Preparation of Caucasian sauce from plums and nuts.

1. Rinse plums of any variety, put in a saucepan, cover with water and cook until soft. Then grate the plums in a colander with small holes.
2. Grind nuts in a coffee grinder or blender.
3. Grind garlic and cilantro in a mortar until mushy.
4. Put plum puree, nuts, cilantro, garlic in a saucepan, salt, pepper and cook for about half an hour.
5. Pour the sauce into a suitable bowl. If the seasoning is too thick, then you can dilute it with plum juice.

Plum sauce "Tkemali" is quite easy to prepare! And it will turn out much tastier than store-bought. I will not talk about the fact that this sauce is a wonderful seasoning for all meat and fish dishes, everyone knows about it.

Spicy, with a twinkle, moderately sour - such a sauce must be in any home. Plum sauce for the winter is great for vegetarians, as it can transform the taste of any salad or porridge.

Here are the products that we need to make plum sauce for the winter: plums, parsley, basil, garlic, hot peppers and suneli hops.

Remove the pits from the plum, sprinkle with salt and sugar (about 1 tsp of salt and a little more sugar). Put on fire. The plum will let the juice go, so you don’t need to add water, as many recommend! Cook, stirring for 7 minutes.

Add chopped chili and suneli hops.

Put on fire, continue cooking. At this time, chop all the greens: basil and parsley. Add immediately to plum sauce.

Keep the sauce on fire for another 10 minutes, stirring. Lastly, add garlic squeezed through a press.

Blend the sauce into a smooth paste with an immersion blender. Put on fire, boil for another 4 minutes and pour into sterilized jars. Turn the jars over, wrap in a blanket and leave under the covers until completely cool.

Plum sauce for the winter is ready.

You will praise yourself more than once in the winter for making such a wonderful sauce.

Bon appetit!

Tkemali is a spicy sauce originally from Georgia. Like all national dishes of this mountainous country, it contains a large amount of natural herbs and spices, therefore it is good for health. The only people who should refrain from eating the sauce are people with gastritis and peptic ulcers of the stomach and duodenum.

Traditionally, tkemali is made from sour yellow or red tkemali plums (a type of cherry plum) or blackthorn. In Georgia, they grow in abundance both in the wild and in household plots.

The classic sauce turns out to be sweet and sour, with a lemon-mint note, to which it owes a special swamp mint - ombalo.

Georgians claim that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes have appeared that allow the use of various sour fruits, depending on the season and region of their growth.

It can be plums of different varieties, gooseberries, red currants or some other berries. If there is no ombalo, housewives often use other varieties of mint, getting an excellent result.

Tkemali is a worthy addition to meat, fish, pasta and vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.

Such a preparation can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, moreover, it does not contain a single gram of fat, only 8 grams of carbohydrates. For this reason, with a clear conscience, you can diversify your menu on a diet with sauce.

Useful properties of tkemali

Tkemali consists of fruits and herbs, does not contain oil, therefore it brings undoubted benefits to the human body. The active substances contained in spices help to improve digestion and appetite.

A number of vitamins are preserved in the sauce - E, B1, B2, P and PP, ascorbic acid. Thus, flavoring food with spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the cells of the body, brain function, the condition of the skin and hair.

Plums are a pantry of pectin, which cleanses the intestines and activates its work. Therefore, any heavy food is digested easily and without problems.

Tkemali from plums for the winter - photo recipe

In the process of preparing preparations for the winter, housewives pay a lot of attention to various sauces. These are ketchups familiar to everyone with unusual ingredients, and sometimes just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that is perfect for all meat products from shish kebab to fried chicken hams. Yes, and with meatballs, it will be incredibly tasty. Want to try? Then we prepare tkemali sauce for the winter at home.

Time for preparing: 1 hour 30 minutes

Quantity: 3 servings

Ingredients

• Plums: 1.5 kg
• Garlic: 1 goal
• Sugar: 8-10 tbsp. l.
• Salt: 2 tbsp. .l
• Seasoning "Hmeli-suneli": 1 tsp
• Vinegar: 50 g

Cooking instructions

Yield - 1.5 liters of tkemali sauce.

P.S. To make the sauce identical to the legendary tkemali, before serving it should be sprinkled with chopped herbs and mixed.

Parsley and dill are suitable for this, half a bunch of each per half-liter jar. It can be made more saturated by adding vegetable oil. This can be done both during the cooking process and before serving. Not more than 30 ml per specified container.

Classic Georgian plum tkemali - a step by step recipe at home

A real, specifically Georgian sauce should include exactly the tkemali plum, which gives it a characteristic taste. You also need to find an ombalo. This subspecies of mint does not grow in central Russia, however, sometimes it can be found in the markets in dried form or ordered online on specialized sites.

Ingredients for classic tkemali

The output of this amount of products is 800 grams of sauce.

• 1 kilogram of plum tkemali;
• 10 grams of salt;
• 25 grams of sugar;
• 5 medium or 3 large garlic cloves;
• chili pepper (1 pod, you can slightly increase or decrease its amount);
• a bunch of fresh dill (about 30 grams);
• a bunch of ombalo, or dried grass (30-40 grams);
• 30 gram bunch of cilantro;
• 5-6 grams of dried coriander;
• 6 grams of dried fenugreek (aka ucho, or suneli).

Cooking

1. We wash the plum and put it in a saucepan. It is important that you do not need to separate the pulp from the stone, pour boiling water over it and remove the skin. We fill clean water- about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire must be small.
2. We transfer the finished tkemali plum into a colander with small holes and begin to wipe thoroughly. The result should be a plum puree, the skin and bones will remain.
3. We shift the workpiece into a saucepan and bring to a boil over low heat. Remove from heat, add dry spices - coriander, suneli, as well as salt and sugar.
4. Greens, previously washed and thoroughly dried, chop as finely as possible and add to the future sauce.
5. Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
6. Garlic must be passed through a special press, added to tkemali.
7. Fill well-sterilized small jars with ready-made tkemali sauce, close with lids. The dish is ready!

yellow plum sauce

Alternative versions of the famous sauce are no less tasty and spectacular. One of the most common is the tkemali recipe, which uses yellow plums. The most important thing is that they are not sweet and very soft, otherwise the dish will not work and will be more like jam than sauce.

Ingredients for yellow tkemali

• 1 kilogram of yellow plums of any variety;
• 50 grams of sugar;
• 30 grams of rock salt;
• 5-6 medium garlic cloves;
• a pod of bitter green pepper;
• a bunch of fresh cilantro weighing 50 grams;
• a bunch of fresh dill weighing 50 grams;
• 15 grams of ground coriander.

Cooking

1. Plums are pitted and passed through a meat grinder, or grind in a food processor. After adding salt and sugar, boil for 7 minutes
2. Remove tkemali from heat, after 10 minutes add chopped spices, herbs, herbs, garlic. mix
3. Without waiting for the sauce to cool completely, pour it into prepared small containers that have been pre-steamed. Close tightly with lids.

Yellow tkemali is ready!

From blue plums - the most delicious sauce recipe

The famous sauce can be made from blue-colored plums, which are very common in the season. They grow in gardens, on personal plots, are sold in vegetable and fruit shops. The main condition is not to take ripe soft fruits.

Ingredients for tkemali from blue plums

• 1.5 kilograms of fruits;
• 2 hot peppers;
• a couple of teaspoons of dried sweet pepper;
• a tablespoon of a mixture of Provence herbs;
• a dozen cloves of garlic;
• 5 large spoons of granulated sugar;
• 2 large spoons of salt.

Cooking

1. We remove the bones from the fruits, transfer them to a pan or basin.
2. Mix with sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
3. Garlic and hot peppers need to be crushed with a press and added to the plums.
4. Putting salt and dry spices, it is necessary to boil the tkemali for 10 minutes.
5. Hot sauce is poured into sterilized jars and sealed.

A simple recipe for plum kemali at home

There are options for preparing the sauce, suitable for those who do not want to spend a lot of time and effort in order to get a great result. The simplest and fastest tkemali recipe allows you to get a homemade dish in less than an hour.

Ingredients

• ¾ kg of any sour plums;
• a head of garlic;
• a bunch of fresh cilantro;
• 3 large spoons of dry seasoning hops-suneli;
• 2/3 red hot pepper;
• a large spoonful of sugar;
• a small spoonful of salt.

Cooking

1. Grind fruit in a food processor or pass through a meat grinder.
2. Cook with salt and sugar until the mass boils.
3. Remove, wipe, add spices and garlic.
4. We cook for five minutes.
5. We roll tkemali into jars.

Tkemali recipe with tomatoes

An alternative to the classic recipe is the option with the addition of tomatoes to the usual ingredients. In this case, something in between ketchup and tkemali is obtained. The sauce perfectly complements the taste of meat cooked on the grill or on coals, pasta dishes, vegetable stews.

Ingredients for tkemali from plums and tomatoes

• 1 kilogram of ripe tomatoes;
• a quarter kilogram of chili pepper;
• 300 grams of unripe plums;
• a head of garlic;
• a pinch of dried red pepper;
• an incomplete tablespoon of salt;
• an incomplete tablespoon of coriander;
• glass of water.

Cooking

1. Stew the washed and quartered tomatoes until the skin comes off. Usually half an hour of heat treatment is enough. We rub through a sieve.
2. Grind chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
3. Add tomato puree to the mixture.
4. In an enameled saucepan, boil over low heat for a quarter of an hour. Don't forget to stir with a wooden spatula.
5. Pour tkemali into sterilized jars, cork.

• The plums you use should be slightly underripe - sour and firm. This is the main condition for choosing the leading ingredient.
• Boil in an enamel bowl, stir better with a wooden spoon or spatula.
• Do not add fresh herbs to hot sauce. Let it cool down a bit and become warm. In this case, vitamin C will be preserved, which is destroyed at high temperatures.
• Try to ensure that all the garlic that gets into the tkemali is properly crushed. Large pieces that may accidentally fall into the dish will not make it better.
• It is important to store the sauce in small jars. This is necessary so that it does not deteriorate. An open jar should be eaten within a week maximum, otherwise mold may appear.
• If it is not important for you to get classic tkemali at the exit, you can add or exclude certain ingredients. Some housewives do not use fresh cilantro because of its specific aroma, others add sweet bell pepper by grinding it and adding it to puree, lemon juice or even apples. It all depends on taste and individual preferences.

Homemade tkemali is a great alternative to store-bought sauces that contain artificial preservatives and colors. Another advantage of the dish is the absence of vinegar, which negatively affects the mucous membranes of the gastrointestinal tract.

Various additives, including sauces, allow you to give familiar dishes new flavors. Of course, you can buy them in the store, but it is much more practical to cook them yourself. For example, a healthy and versatile plum sauce.

Peculiarities

Plum-based sauce is a spicy addition to meat dishes, vegetables. Plum sauce (sour, green) is a great opportunity to “attach” a crop that is not suitable for fresh consumption or for making jam, jam.

For some types of sauce, it is recommended to take sour fruits, while for others - only ripe ones. In any case, overripe and beginning to rot plums should not be used. This will spoil the taste of the sauce, giving it a damp, musty smell.

Despite the variety of recipes, they all involve the cleansing of the pulp from the stone. To do this, the plum is cut into two halves along the circumference, after which the stone is easily removed.

Grinding the fruits can be done with a blender, but it is much better to grind the boiled plum mixture through a colander beforehand. This will get rid of the skin, which, with simple grinding, will still be felt in the finished dish. After the composition is passed through a colander, it can be whipped with a blender. This will ensure maximum uniformity of the sauce, as well as its airiness.

The classic recipe involves boiling plums and mashing them. Real creativity begins with the choice of spices and additional components that allow you to get spicier or, conversely, gentler sauces. Adding soy sauce and ginger allows you to get Chinese sauce or an analogue of Hoisin sauce. The use of cilantro and oriental spices turns the sauce into a work of culinary art of Georgian cuisine.

When cooking, sauces can burn and “spit”. It is better to cook them in cast-iron thick-walled dishes, a cauldron, and also mix occasionally. Better with a wooden spoon or spatula. The piquancy of the dish is largely provided by spices. Professional chefs recommend not using ready-made mixtures, but grinding spices immediately before adding them to the dish. This will maximize their flavor.

A sauce that is too thick can be saved by adding water and whisking the mixture thoroughly with a blender. However, it is better to use a decoction in which plums were boiled to obtain mashed potatoes. After cooking, it is recommended to pour out a small amount of drain water just for such cases.

An excessively liquid sauce can be “compacted” by introducing finely chopped herbs or nuts into it. If a long-term storage of the dish is not expected, you can also add a little flour or starch, which are poured into the plum mixture stirred over a fire. After adding these components, it is necessary to puree the composition again.

If the sauce is to be stored for a long time, then it is necessary to roll it up in sterilized jars and provide suitable storage conditions. Until the jars of sauce have cooled, they are wrapped and left indoors. After cooling, they lower it into the cellar or put it in the refrigerator.

How to cook?

For this dish, you can use slightly unripe fruits of the Hungarian variety or cherry plum. Plum goes well with vegetables - tomatoes, carrots, as well as sweet and sour apples, walnuts. In any case, slightly sour plum fruits give the finished sauce a piquant taste.

Classical

This group of plum sauces includes tkemali. It is a traditional Georgian or Abkhazian sauce, which is prepared from unripe plums with the same name of the variety (tkemali, better known as cherry plum). It is often served with meat, barbecue, barbecue.

The list of products for tkemali is as follows:

• 4 kg plums;
• 2 teaspoons ground coriander;
• a head of garlic;
• 200 g mint;
• 2-2.5 teaspoons of sugar;
• Salt to taste (about 1 teaspoon will be enough);
• 450 ml of pure water.

Plums should be washed, put aside unusable, and then put in a saucepan, add water and bring to a boil over high heat. Then the fire is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, the skins and bones will easily separate from the pulp. Once this has happened, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, it is rubbed through a colander. All the pulp turns into a homogeneous puree. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce simmers for another 7-10 minutes over moderate heat. Focusing on your own taste preferences, you can add pepper or a mixture of peppers to it.

To store tkemali, it is necessary to sterilize the jars, pour the sauce into them and roll them up with metal lids.

As already mentioned, both Georgians and Abkhazians love and know how to cook tkemali. However, the Abkhaz sauce is usually made from cherry plum, and the Georgian sauce is made from Hungarian or similar varieties. Tkemali is also made from green plums, adding blackthorn to it. Chutney sauce, which is an Indian sauce with the addition of spices and fruits, can also be attributed to the classics. Ideal for duck, lamb, pork and vegetable side dishes.

Plum chutney:

• 0.5 kg plums;
• 100 g pineapples;
• 50 ml pineapple juice;
• 2 tablespoons of honey;
• star anise;
• 20 g fresh chopped ginger;
• cinnamon stick;
• 1 tablespoon of balsamic vinegar;
• 1 tablespoon brandy.

For this recipe, it is convenient to use canned pineapple, taking pieces of fruit and juice from there.

Wash the plum, remove the seeds from it, cut into halves or quarters. Put the fruits in a saucepan, sprinkle with spices, add honey, alcohol, juice and pineapple pieces. Leave for 30-60 minutes so that the fruits are saturated with spices and give juice. After that, add water and bring to a boil. From the moment of boiling, reduce the heat and simmer for another half hour.

Catch the star anise and cinnamon from the mixture and pierce it with a blender. Simmer for 10 minutes, at the very end you need to add balsamic vinegar. The dish can be served at the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to chutney, and spices - ginger, cloves, mustard. A feature of this sauce is the sweet and sour taste, which must be taken into account when choosing the ingredients.

For the winter

Many of the above recipes are suitable both for consumption immediately after preparation and for rolling up for the winter. When you make a dish for the future, it is better to take small jars - 0.5-0.7 liters.

Spicy sauce:

• 2.5 kg "Hungarian";
• 2-3 chili pods;
• 2 bell peppers;
• 250 ml of water;
• 2 tablespoons of sugar;
• 1 tablespoon of salt and seasoning "Provencal herbs".

The berries are sorted, washed and separated from the seeds. After they need to be transferred to a thick-walled dish, pour in water and put on a slow fire. Simmer for 10-15 minutes until softened. Peppers should be washed, chopped, seeds removed and chopped, put to the plums. After that, beat the mixture with a blender, and then additionally wipe through a sieve. This will help to achieve smoothness and uniformity of the composition.

The next step is to add salt, sugar and spices, after which the dish is boiled for another half an hour. The jars need to be sterilized, put the slightly cooled sauce in them and close the lids.

Plum sauce with apples is unsweetened, but quite rich. For him, you should prepare:

• 1.2 kg of plums and apples;
• 2 kg of tomatoes;
• 220 g sugar;
• 50 ml of table vinegar 9%;
• 3 onions;
• 1 teaspoon black pepper;
• a pinch of red ground pepper;
• 1 tablespoon of salt;
• half a teaspoon of cinnamon.

Wash fruits, vegetables and berries. Remove cores from apples, stalks from tomatoes, seeds from plums, peel bulbs. Cut everything into pieces and scroll through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, boil for 2 hours. After the specified time, it is necessary to break through the mixture with a blender, salt and put spices, put on fire for another 45 minutes.

At this time, prepare jars and lids. Before turning off the sauce, add vinegar, mix everything thoroughly and immediately pour it into jars.

Meat

Chinese Plum Sauce:

• 1.2 kg plums;
• 100 g of sugar;
• 40 g of chopped ginger root;
• 2-3 cloves of garlic;
• 120 ml of rice vinegar;
• 2 star anise;
• 2 stars of carnation;
• cinnamon stick;
• 1-1.5 teaspoons of ground coriander.

Preparation of "Hungarian" or another variety in this recipe comes down to rinsing under water, removing seeds and skins. The latter can be removed by scalding the fruit with boiling water and leaving it in this water for 10-15 minutes.

However, for most housewives, it is easier to grind pre-boiled (for 5-10 minutes) plums through a sieve or colander. With this method, both bones and skins are simultaneously separated from the pulp.

After that, the fruits should be put in a thick-walled saucepan and immediately add all the ingredients (chop the garlic, peel and chop the ginger root) and put it on moderate heat for half an hour or until the plums turn into a puree. After that, you should remove the spices from the composition - star anise, cloves, cinnamon stick, and then beat the sauce with a blender until smooth. Chinese sauce can also be served immediately with meat or stored for the winter.

Simple Meat Sauce:

• 1 kg plums;
• 2-3 tablespoons of sugar (preferably brown);
• 10 g hops-suneli;
• 2 cloves of garlic;
• 30 ml of water;
• salt, pepper to taste.

The berries must be washed, the seeds removed from them, and then pureed using a blender. Salt, add spices, chopped garlic, mix everything and put on fire. It is necessary to boil until the mass becomes homogeneous and its shade becomes brownish. This dish is not intended for long-term storage, it must be eaten no later than 3-5 days.

The unusual taste of plum sauce is harmoniously combined with any meat. It is recommended to spice up the sauce by adding pepper. However, you can do without it or adjust its content at your discretion. One of the simplest recipes involves the use of the following products:

• 1.5 kg plums;
• 2-3 cloves of garlic;
• 2 tablespoons of sugar;
• salt to taste (usually 1 teaspoon)
• 1 teaspoon of "hops-suneli" and coriander;
• 1 chili pepper;
• 70 ml of water.

Sort through the berries, removing damaged and rotten ones. Even a small amount of rot can spoil the taste of the whole sauce. Then they are washed under water, bones are removed from them. It is more convenient to cut the fruit in halves.

The berries prepared in this way are put into a container with a thick bottom and walls, filled with water and brought to a boil over moderate heat. After the appearance of bubbles on the surface of the mixture, leave the minimum fire, cover it with a lid and simmer for another half an hour, stirring occasionally.

While the plums are being prepared, it is necessary to wash and peel, and then finely chop the pepper, squeeze the garlic. Ready plums must be pureed by mashing through a colander or punching with an immersion blender.

The resulting puree should be boiled again for half an hour, stirring regularly. After the specified time, the remaining ingredients are added to the mixture. The resulting composition is boiled for another 20 minutes without a lid over low heat, then re-purified and stewed for another 10 minutes.

This sauce can be served immediately (cooled slightly) or preserved for the winter. It goes well with both fatty pork and dietary chicken, turkey. You can add greens (bunch of parsley, cilantro) or walnuts to it. For piquant sourness, it is permissible to introduce lemon juice (1-2 tablespoons) 2-3 minutes before readiness.

Combination with other vegetables and fruits

For those who are fond of cooking, plum sauce is an opportunity to come up with many new dishes, because you can add a wide variety of fruits and vegetables to it, changing the shade of the finished dish. A combination of plums and tomato is common, then the sauce turns out to be more liquid, and if you add garlic and pepper, then it will taste like adjika.

The sauce with apples turns out to be denser, sweet and sour. In this case, it is better to use later, sour varieties of apples.

If you add a lot of greens to the sauce (first of all, parsley and cilantro) and season it all with spices (hops-suneli, a mixture of peppers), you will get a dish with pronounced oriental notes. This sauce is indispensable for barbecue, dishes on the fire.

To make oriental sauce more refined will allow the use of soy sauce, cinnamon, star anise, ginger.

You can add sourness to the sauce, which so harmoniously sets off the taste of fried pork or beef, by supplementing it with cherries or cranberries.

Suitable dishes

The sauce can be served both as an independent snack, and with meat dishes, side dishes. It is recommended to put it on slices of bread or loaves, supplementing with a sprig of greens, sesame seeds.

All Georgian meat dishes harmonize well with this sauce - kebabs, chakhokhbili, chakapuli, as well as snacks like shawarma. Fire-grilled or grilled vegetable side dishes also take on a more interesting flavor when plum sauce is added. However, even with everyday food, such as boiled potatoes, rice, pasta, slightly spicy plum sauce is combined very harmoniously.

It is not recommended to combine such sauces with dishes that have their own delicate and varied taste. In this regard, the supply of multifaceted tkemali to red fish is quite controversial. The latter more "asks" for more delicate and less colorful creamy sauces. On the other hand, pollock is quite simple and insipid in taste, plum sauce will “enliven” telapia. Plum and vegetable sauce like tkemali can be added to soups instead of or in half with tomato paste, and can also be used to stew meatballs. Pairs well with dolma.

Prepare the following ingredients for this recipe:

• 0.5 kg of beef pulp;
• 1 head of red or purple onion;
• 150 ml soy sauce;
• 10 mg honey;
• 2.5-3 tablespoons of plum sauce prepared according to one of the above recipes;
• salt and black pepper to taste;
• oil for greasing the pan.

Rinse the beef, remove the films and cut into 1 cm thick plates. You can use steaks or pieces of meat. The resulting pieces should be placed in a suitable baking dish and pour the marinade. The latter is prepared by mixing plum and soy sauce, honey and salt and pepper.

Marinate the meat for 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will turn out. You can leave the meat in the marinade overnight.

As a side dish, it is better to choose light dishes that do not have a pronounced taste - rice, stewed or grilled vegetables, boiled potatoes.

Spicy chicken with plums

Spicy plum sauce blends harmoniously with chicken meat, making the dry chicken itself juicy and fragrant. Whole fruits, which are also present in the dish, will emphasize the amazing taste of whole baked chicken with spices. The list of ingredients for cooking looks like this:

• 1 medium-sized chicken (although according to this recipe, you can cook its individual parts - breast, drumsticks);
• 4-5 tablespoons plum sauce;
• 400 g fresh plums;
• 2-4 cloves of garlic;
• 1.5 teaspoons ground coriander;
• salt and black pepper to taste.

The carcass should be washed and blotted with a paper towel. Then grate with a mixture of salt and coriander, put garlic inside, previously peeled and pressed through a press.

Grate the bird inside and out with the sauce and leave it to marinate in this form for a couple of hours.

Now you can start preparing the plums. They must be washed, the bones removed, cut into 2 halves.

The chicken should be transferred to a baking sheet or in a special form, place the plums here, cover with foil and bake for 50-60 minutes at a temperature of 200 degrees. 10-15 minutes before cooking, it is recommended to remove the foil so that the chicken acquires an appetizing crust and browns.

Serve chicken on a platter, sprinkled with herbs and laying baked plums on the sides. It would be nice to put a separate plum sauce on the table.

In the next video you will find a recipe for a delicious tkemali sauce.