Plum sauce - five delicious recipes for the winter. Plum sauce for meat for the winter Boiled Georgian sauce

Choose the best tested recipes for plum sauce for the winter on the online service website. Try variations from all sorts of plums, select the desired spiciness using different amounts of garlic and hot pepper, add piquancy with various spices. Create a harmony of taste with the aroma of summer!

To create the sauce, you need to choose beautiful ripe berries, with seeds that can be easily removed and without spoilage. Sauce can be made from all famous varieties plums, even cherry plums. But the most ideal variety for such adzhika still remains “Hungarian”. The berries are used together with the peel, because it is this that gives an interesting sourness, luxurious aroma and exceptional color to the product.

The five most commonly used ingredients in plum sauce recipes for the winter:

Interesting recipe:
1. Wash the plums thoroughly and remove the pits.
2. Cut the bitter pepper pods and remove seeds.
3. Peel the garlic cloves.
4. Blend all ingredients with a blender until smooth and smooth.
5. Place in a saucepan. Add tomato paste, salt, sugar, spicy dry seasonings to personal taste.
6. Cook on low gas for at least 20 minutes.
7. Place in sterile jars. Seal tightly.
8. Wrap it “under a fur coat” until it cools completely.

Five of the fastest plum sauce recipes for the winter:

Helpful Tips:
. In order to soften the spiciness of the sauce, you can use green peppers instead of red peppers. They are not as hot, and therefore it is advisable to take a little more of them.
. Plum sauce can be used for roasting meat or poultry. It will create a unique aroma and a colorful, crispy crust to the dish.
. If the pits from the plum are still difficult to remove, then you can transfer the fruits to a colander, pour a little water into the bottom of the saucepan, and hold the berries over steam.

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

Peculiarities

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

To prepare some types of sauce, it is recommended to take sour fruits, while for others - only ripe ones. In any case, you should not use plums that are overripe and beginning to rot. This will spoil the taste of the sauce and give it a damp, moldy smell.

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

Grinding the fruits can be done with a blender, but it is much better to first grind the boiled plum mixture through a colander.

This will allow you to get rid of the skin, which, with simple chopping, will still be felt in the finished dish. After the composition has been passed through a colander, it can be whipped with a blender. This will ensure maximum homogeneity of the sauce, as well as its airiness. Classic recipe involves boiling plums and pureeing them. Real creativity begins with the choice of spices and additional components that allow you to get more spicy or, on the contrary, delicate sauces . Adding soy sauce and ginger creates Chinese sauce or a similar version of Hoisin sauce. The use of cilantro and oriental spices turns the sauce into a work of art culinary arts

Georgian cuisine.

When cooking, sauces may burn and spit. It is better to cook them in a thick-walled cast-iron bowl, cauldron, and stir occasionally. Better with a wooden spoon or spatula. Spices largely provide the piquancy of the dish. Professional chefs recommend using not ready-made mixtures, but grinding the spices immediately before adding them to the dish. This will preserve their aroma as much as possible. If the sauce is too thick, you can save it by adding water and blending the mixture thoroughly with a blender. However, it is better to use the decoction in which the plums were boiled to obtain a puree. After cooking it is recommended to pour a small amount of

plum water is just for such cases.

If you plan to store the sauce for a long time, then it is necessary to roll it into sterilized jars and provide suitable storage conditions. Until the jars of sauce have cooled, they are wrapped and left indoors. After cooling, they are lowered into the cellar or put 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 and 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 Abkhaz sauce, which is prepared from unripe plums of the same name variety (tkemali, better known as cherry plum). It is often served with meat, kebabs, and barbecues.

The list of products for tkemali is as follows:

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

The plums should be washed, set aside those unsuitable for use, and then put in a saucepan, add water and bring to a boil over high heat. Then the heat is reduced to moderate, and the berries are boiled for 2-2.5 hours. They should burst, the skins and seeds will be easily separated from the pulp. As soon as this happens, remove the plum mixture from the heat and cool. As soon as the temperature of the composition becomes comfortable for working with it, grind it through a colander. All the pulp turns into a puree that is homogeneous in consistency. Spices, salt and sugar, as well as mint leaves are added to it, after which the sauce is simmered for another 7-10 minutes over moderate heat. Based on your own taste preferences, you can add pepper or a mixture of peppers.

To store tkemali, you need to sterilize the jars, pour the sauce into them and roll them with metal lids.

As already mentioned, both Georgians and Abkhazians love and know how to cook tkemali. However, Abkhazian sauce is usually prepared from cherry plum, and Georgian sauce is usually made from “Vengarian” or similar varieties. Tkemali is also prepared from green plums, adding sloe to it. One of the classic ones is chutney sauce, which is an Indian sauce with the addition of spices and fruits. Ideal for duck, lamb, pork and vegetable side dishes.

Plum chutney:

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

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

Wash the plums, remove the pits and cut into halves or quarters. Place 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 release juice. After this, add water and bring to a boil. From the moment it boils, reduce the heat and simmer for another half hour.

Remove star anise and cinnamon from the mixture and puree it with a blender. Simmer for 10 minutes, adding balsamic vinegar at the very end. The dish can be served to the table.

You can also add rhubarb, persimmon, tomatoes, gooseberries to the chutney, and ginger, cloves, and mustard as spices. The peculiarity of this sauce is its sweet and sour taste, which must be taken into account when selecting ingredients.

For the winter

Many of the recipes given are suitable both for consumption immediately after preparation and for storing for the winter. When you make a dish for future use, 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 water;
• 2 tablespoons sugar;
• 1 tablespoon each of salt and Herbes de Provence seasoning.

The berries are sorted, washed and separated from the seeds. Afterwards they need to be transferred to a thick-walled bowl, pour in water and put on low heat. Simmer for 10-15 minutes until softened. The peppers should be washed, chopped, seeds removed and chopped, and added to the plums. After this, beat the mixture with a blender, and then additionally rub through a sieve. This will help achieve a smooth and uniform composition.

The next step is adding salt, sugar and spices, after which the dish is boiled for another half hour. The jars need to be sterilized, the slightly cooled sauce should be placed in them and the lids should be closed.

The sauce from plums with apples is unsweetened, but quite rich. For this you should prepare:

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

Fruits, vegetables and berries need to be washed. Remove cores from apples, stems from tomatoes, pits from plums, and peel onions. Cut everything into pieces and grind through a meat grinder. Bring the resulting mixture to a boil, and then, reducing the heat, simmer for 2 hours. After the specified time has passed, you need to beat the mixture with a blender, add salt and spices, and put on the fire for another 45 minutes.

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

To the meat

Chinese sauce from plums:

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

Preparing “Hungarian” or another variety in this recipe comes down to rinsing under water, removing seeds and skin. The latter can be removed by scalding the fruits with boiling water and leaving them in this water for 10-15 minutes.

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

After this, the fruits should be placed in a thick-walled pan and immediately add all the ingredients (chop the garlic, peel and chop the ginger root) and place it on moderate heat for half an hour or until the plums turn into puree. After this, 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 sauce for meat:

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

The berries must be washed, the seeds removed, and then pureed using a blender. Add salt, add spices, chopped garlic, mix everything and put on fire. You need to boil until the mass becomes homogeneous and its color turns brownish. This dish is not intended for long-term storage, you need to eat it no later than 3-5 days.

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

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

Sort through the berries, removing damaged and rotten ones. Even a small amount of rot can ruin the taste of the entire sauce. Then they are washed under water and the seeds are removed. It is more convenient to cut the fruits into halves.

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

While the plums are being prepared, you need to wash and peel them, then finely chop the peppers and squeeze in the garlic. Ready plums must be pureed by grinding through a colander or punching with a submersible 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 mixture is boiled for another 20 minutes without a lid over low heat, then pureed again and simmered for another 10 minutes.

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

Combination with other vegetables and fruits

For those who are interested in 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. The usual combination of plums and tomatoes is then the sauce is more liquid, and if you add garlic and pepper, it will taste like adjika.

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

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

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

You can add sourness to the sauce, which so harmoniously complements the taste of fried pork or beef, by adding cherries or cranberries.

Suitable dishes

The sauce can be served both as an independent snack and with meat dishes and side dishes. It is recommended to place it on pieces of bread or crispbread, supplemented with a sprig of herbs and sesame seeds.

All Georgian meat dishes harmonize well with this sauce - kebabs, chakhokhbili, chakapuli, as well as snacks like shawarma. Vegetable side dishes cooked on fire or grilled 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 combine very harmoniously.

It is not recommended to combine such sauces with dishes that have their own subtle and varied taste. In this regard, serving multifaceted tkemali with red fish is quite controversial. The latter “asks” more for more delicate and less colorful creamy sauces. But the pollock, which is quite simple and bland in taste, will “revive” the tilapia with plum sauce. Plum-vegetable sauce like tkemali can be added to soups instead of or in half with tomato paste, and also use meatballs for stewing. Goes well with dolma.

Plum sauce, the recipes for which were discussed above, goes well with meat dishes. It is added to ready dish in the manner of store-bought analogues or ketchups. However, if you use these sauces as a marinade, and also stew the meat directly in it, it will have a more refined taste.

Beef in plum sauce

Beef or veal according to this recipe turns out tender and juicy with a pleasant garlic aroma. Need to prepare following ingredients for this recipe:

• 0.5 kg 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.

The beef needs to be washed, films removed 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 covered with marinade. The latter is prepared by mixing plum and soy sauce, honey and salt and pepper.

The meat should be marinated for 2-2.5 hours. However, the longer this process, the tastier and more aromatic the dish will be. 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 goes harmoniously with chicken meat, making the dryish chicken itself juicy and flavorful. Whole fruits, which are also present in the dish, will highlight the amazing taste of whole baked chicken with spices. The list of ingredients for cooking looks like this:

• 1 medium sized chicken (although this recipe You can also cook its individual parts - breast, drumsticks);
• 4-5 tablespoons of 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 rub with a mixture of salt and coriander, put garlic inside, previously peeled and pressed through a press.

Rub the sauce inside and out of the bird and leave it to marinate like this for a couple of hours.

Now you can start preparing the plums. They need to be washed, pitted and 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 the chicken on a platter, sprinkle with herbs and place baked plums on the sides. It would be nice to put plum sauce on the table separately.

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

Irina Kamshilina

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

Content

A wonderful addition to any dish is delicious sauce, which fills food with an exquisite aroma and subtly emphasizes the uniqueness of 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. Further explore detailed list 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 thanks to 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. Not a single inquisitive housewife will refuse to find out how to cook it, so below you will find 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 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 of onion.
• 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 spicy 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 sauce extraordinary taste, 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 on sterilized glass jars, roll up the lids tightly.

With curry without sterilization

Not only Caucasians prepare seasonings with plums - in Chinese national cuisine can't do without it either sweet and sour sauce and literally eat everything with it added. 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. And to quickly master this recipe, study step by step instructions preparations further.

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 to any housewife as a multicooker, then you should definitely use it for cooking 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 plum preservation season you did not have time to make the Tkemali sauce for meat dishes, then seasoning from plum jam. 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 this 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. Step by step recipe you will find 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 is a lot more delicious options plum sauce, which 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

Plum sauce is incredibly healthy. The fruits are rich in vitamins and pectin, which acts as a sorbent in the body, cleanses it of “toxins”, and improves blood composition. Sweet and sour, often spicy sauce stimulates the appetite, increases the secretion of gastric juice, thereby improving digestion.

Real Georgian tkemali sauce is made from tkemali or sloe plums. 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 minty-lemon tint.

Required Products:

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

The preparation process is simple:

1. Boil the plums for 5-10 minutes in water.
2. Drain the water.
3. Rub the softened fruits through a metal sieve. The bones and skins will remain on it, and a tender puree will end up in the pan.
4. Wash the greens and chop very finely.
5. Add salt, chopped garlic, herbs, all spices and sugar to the puree.
6. Simmer the sauce over low heat for 7-10 minutes.

Tkemali goes well with meat and any poultry, including those cooked over fire. Fans even eat it 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 or vinegar.

Original adjika recipe

For connoisseurs of original sharp workpieces You will definitely like adjika with plums. This dish with Caucasian roots has long become a favorite on the Russian table: it goes not only with meat, but also with jellied meat, sausage, or simply with 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 ( Bell 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. spoon of salt;
• 100 ml vegetable oil without smell;
• 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 are any, tear off the branches.
3. Remove seeds and stems from bell peppers
4. It is also better to remove the seeds from hot peppers, as they have extra pungency.
5. Grind tomatoes, fruits and sweet peppers in a meat grinder.
6. Place the pan on low heat and leave for another 1 hour.
7. Grind the garlic, herbs and hot peppers in a meat grinder and add them to the adjika.
8. Season with salt, add sugar, oil and vinegar and cook for another 15 minutes.

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

To keep adjika for a long time, pour it while still boiling into sterile jars and seal with sterile lids. In this form, the sauce will last for a whole year without any problems.

One more point: everyone’s favorite granular adjika is obtained by grinding the products in a meat grinder. If you cook the same thing, but use a blender, you will get a tasty and aromatic, spicy sauce, but not adjika.

Cooking in Georgian

Another Georgian plum sauce can be prepared by adding aromatic cilantro and fruit vinegar. For this dish, it is better to choose dark varieties of berries, dense, but already ripe.

You will need:

• dark plum – 1 kg;
• cilantro - 1 generous bunch;
• garlic – 3 large cloves;
• khmeli-suneli (ready-made seasoning) –5 g;
• from 2 to 6 tbsp. l. sugar, taking into account the acidity of the plums;
• 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 place in a suitable pan.
2. Place the berries to simmer over low heat. To prevent the sauce from burning at the very beginning, add a couple of tablespoons of water. Later the plum itself will give a lot of juice. Add 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 in vinegar.
5. Remove the sauce from the heat and puree until smooth using an immersion blender.
6. Place on the fire and boil the sauce for 1-2 minutes.

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

Yellow plum sauce

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

Prepare foods:

• 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 perform the following actions:

1. Wash ripe but not crushed plums thoroughly, separate the pulp from the seeds and place in a saucepan.
2. Cook the plum over medium heat for 30-40 minutes, stirring occasionally.
3. Grate the ginger on a fine grater, crush the garlic or grate it too, add them to the plums.
4. For lovers of spicy foods, add chopped hot pepper or chili.
5. The sugar is poured in gradually, carefully tasting the sauce. Depending on how sour the plum was, different amounts of sugar may be needed.
6. Add salt.
7. At the end, pour in 1 tbsp. l. vinegar, and boil the sauce for another 2-3 minutes.
8. The slightly cooled mass can be rubbed through a sieve, but it is better to punch it with a blender.

Don't forget to taste the sauce while cooking. By balancing the taste with sugar, salt and vinegar, you can get the result that you need.

This sauce can be served with any dish. oriental cuisine, as well as European versions of fish, meat and poultry. This universal additive will improve and highlight the taste of any dish.

From green fruits

Tkemali made from green plums has the most interesting taste. This is a sour sauce in which flavors 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 each;
• 50 ml water.

Execution technology:

1. Place the plums in a deep saucepan with a thick bottom, add water and simmer the berries for 20 minutes.
2. Remove the pan from the heat and cool slightly.
3. To get a puree, rub the berries through a sieve. The skins and pits will come off easily.
4. Grind the greens, peppers and garlic in a blender into a homogeneous mass. To make the process easier, add a couple of spoons of fruit puree.
5. Combine plums, herbs, all spices, salt and sugar and cook for another 20 minutes over very low heat.

The sauce is ready! When making sauces like these, it is important to taste them. Too thick can be diluted with water, sour - sweetened, etc.

Tkemali made from green plums is best stored in the refrigerator or cellar.

A tasty addition to meat

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

Prepare the products:

• ripe sweet and sour plums – 1 kg;
• hot pepper – 1 small;
• salt – 5 g;
• 2-3 cloves of garlic;
• dried coriander – seeds and herbs;
• fresh herbs - a sprig of dill, basil, lovage;
• 15-20 walnuts.

Procedure:

1. Wash the plums, remove the seeds and boil for 10-15 minutes.
2. Using a blender, puree the plums with skins.
3. Add nuts, garlic and hot peppers here so that they are also chopped. Work is carried out at high speed to achieve uniformity.
4. Return the puree to the pan, add salt, spices and herbs and simmer for 5-7 minutes.

This sauce has a short shelf life. It will not be possible to prepare it for future use. It can last no more than 2-3 weeks in the refrigerator. There's no need to worry about that though. Such delicious sauce 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 you need. The sauce recipe below combines all these qualities.

Products:

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

Work order:

1. Peel the tomatoes and plums. To do this, make cross-shaped cuts on the tomatoes and scald them; the skins will be easily removed. Boil the plums for a few minutes and cool. Rub through a sieve - the skins and seeds will easily separate.
2. Combine the tomato and plum pulp and puree with a blender.
3. Grind the onions, sweet and hot peppers using a blender, after peeling them.
4. Pour all the ingredients of the sauce into a saucepan and cook for 30 minutes.
5. Pour the boiling sauce into sterile jars, pour 1 tsp on top. vinegar 9% and roll up.

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

Plums deserve more popularity than they have. In addition to sweet jam, from healthy berries It turns out the most interesting sauces for every taste. Fruit acids and pectin are completely preserved during heat treatment, imparting all their benefits to the finished sauces.