Content
Who doesn't love barbecue! But the pleasure of juicy, smoky meat will not be complete if it is not seasoned with sauce. You can get by with regular ketchup. But real gourmets prefer meat cherry plum sauce. Store bought sauce is not bad. But cooked sauce is much tastier. cherry plum tkemali at home. It bears the imprint of the owner’s individuality, since each family has its own recipe for cherry plum tkemali. Spices that are loved by the whole family are added to it, so its taste is individual.
How to cook tkemali? Cherry plum or tkemali, or splayed plum, is the sister of the ordinary plum. It has small fruits that can be green, yellow and red. Unlike the large-fruited Russian plum, it grows mainly in the south. There it is found even in the wild. In the Caucasus, tkemali is the basis of the famous sauce, which bears the same name.
In Russia, housewives are increasingly using these fruits to prepare tkemali from cherry plums for the winter. There are a lot of cherry plum sauce recipes. But the basis for them is always the classic, time-tested recipe for tkemali cherry plum sauce.
It is prepared from fruits of different colors, and in each case the preparation recipe will be slightly different. For yellow cherry plum sauce, fresh herbs are more suitable, for red ones – dried ones, and green ones go well with any.
Green tkemali
It is made from unripe plums that have not yet acquired their natural color.
To prepare you need:
- unripe cherry plum – 2.5 kg;
- garlic – 2 heads;
- hot pepper – 1 pc.;
- salt, sugar - 1 tbsp. spoon;
- water - so that the cherry plum is covered;
- coriander grains – 2 teaspoons;
- fresh herbs – basil, dill – 100 g.
Wash the fruits, add water, and boil for 20 minutes.
We rub the finished product through a sieve, after draining the broth. Using a blender, grind the coriander, add salt, add garlic, chopped herbs and bring to a homogeneous state. Mix with cherry plum, season with hot pepper, cook for about 3 minutes. Pour the prepared sauce into small sterile jars. Sealed tightly, it keeps well in the refrigerator throughout the winter if not eaten first.
You can prepare tkemali green sauce using a different recipe.
Green tkemali with adjika
It is prepared only with dry herbs; chopped cilantro is added directly when serving.
Ingredients for the sauce:
- green cherry plum – 2 kg;
- adjika – 20 ml;
- salt – 2 teaspoons;
- sugar – 2 tbsp. spoons;
- garlic – 10 cloves;
- dry dill – 20 g;
- dry tarragon - 2 teaspoons;
- dry adjika – 2 teaspoons;
- ground coriander – 10 g;
- dry mint – 2 teaspoons.
It grows only in the south, so most housewives have to be content with ordinary dried mint. Be careful when adding it so as not to spoil the dish.
Fill the washed fruits with water so that it covers them. Boil them until soft. This will take approximately 10 minutes.Drain the broth and rub through a sieve. Add salt, all dry ingredients, sugar and chopped garlic, adjika to the resulting puree. Stir well and cook over low heat for about 10 minutes.
Pour the boiling tkemali into a small sterilized container and seal it tightly.
Yellow tkemali
Prepared from ripe yellow plums. We add only fresh herbs. The sauce requires the following ingredients:
- yellow cherry plum – 1.5 kg;
- cilantro – 150 g;
- dill – 125 g. We use only stems;
- mint – 125 g;
- garlic – 2 cloves;
- hot pepper – 1 pod;
- sugar - a tablespoon without a slide.
Pour the washed cherry plum into a glass of water and boil until soft, which takes about 20 minutes. We rub the strained fruits through a sieve.
In the resulting puree we place the dill stems, collected in a bunch, salt and hot pepper. Simmer the mixture over low heat for half an hour. The mixture can easily burn, so you need to stir it very often.
While the mixture is boiling, mix the rest of the herbs with garlic and grind them using a blender, add to the cherry plum puree and cook over low heat for another quarter of an hour.
Pour the boiling sauce into a sterile container. You can roll it up hermetically, or you can fill it with refined oil, close with lids and store in the refrigerator.
Yellow tkemali is also prepared according to another recipe. There is much more garlic here, red pepper is replaced with ground red pepper, and only cilantro and dill are used as greens.
Yellow tkemali without mint
The cherry plum fruits in this sauce recipe are pitted before cooking. Required Products:
- yellow cherry plum – 3 kg;
- garlic – 375 g;
- ground hot pepper – 15 g;
- cilantro and dill – 450 g;
- salt – 4-6 tbsp. spoons
Remove the washed fruits from the seeds and sprinkle with salt. When the cherry plum releases its juice, cook it for about half an hour. The fruits should become soft.
We wipe the finished fruits through a sieve.
Cook the puree until the sauce thickens. You need to stir very often. Grind the garlic along with the herbs and add to the puree, at the same time add the red pepper. It remains to boil the sauce for another 5 minutes and package it in dry, sterile containers. Hermetically sealed, it should be wrapped for a day, turning the lids down.
The following sauce recipe contains such a rare ingredient as fennel. The taste and smell of anise and dill, inherent in fennel, combined with mint and a considerable amount of garlic creates the special unusual taste of this tkemali sauce.
Tkemali with fennel
It can be prepared from both green and yellow cherry plums.
Products for tkemali:
- green or yellow cherry plum – 2.5 kg;
- fresh cilantro – 1 bunch;
- coriander – 1.5 teaspoons;
- fresh fennel - a small bunch;
- mint and dill - 1 bunch each;
- garlic – 15 cloves;
- salt - tbsp. spoon;
- water – 0.5 tbsp.;
- Add pepper and sugar to taste.
Cook the cherry plum, adding water until it becomes soft. We rub the fruits together with the broth through a sieve. Grind the coriander, chop the herbs and garlic in a blender, add everything to the boiling puree, season with salt, pepper and, if necessary, sugar. Cook the sauce for about half an hour, stirring all the time.
Pack the boiling sauce into sterile bottles or small jars, seal it hermetically and insulate it for a day.
Red tkemali
The sauce made from ripe red cherry plum fruits is no less tasty. It has a rich color and just its appearance awakens the appetite. The addition of tomatoes makes it unique.
A ripe red cherry plum is suitable for it. Apple cider vinegar combined with honey makes this sauce not only very tasty, but also very healthy.
Required Products:
- red cherry plum – 4 kg;
- tomatoes – 1 kg;
- water – 2 tbsp.;
- mint – 8 sprigs;
- hot pepper – 2 pcs.;
- garlic – 12 cloves;
- coriander – 60 g;
- sugar – 12 tbsp. spoon;
- apple cider vinegar – 4 teaspoons;
- honey - 2 tbsp. spoons;
- salt – 4 tbsp. spoons.
We start preparing the sauce by removing the seeds from the cherry plum. Cook it with adding water for about 10 minutes. We wipe through a sieve. Simmer the puree over low heat, adding chopped herbs, garlic, peppers, and tomatoes. Season with honey, apple cider vinegar, salt and sugar, add ground coriander. Boil for another 7-10 minutes, stirring constantly.
Pack the prepared boiling sauce into sterile containers and seal hermetically.
Tkemali sauce goes well not only with meat or fish. Even ordinary sausages will become much tastier with it. Pasta or potatoes seasoned with tkemali will become a delicious dish. It is also good simply spread on bread. A lot of herbs, garlic and hot seasonings make this sauce very healthy. If you can’t buy cherry plum, you can make it from unsweetened plums.It will taste no worse.
