"Tkemali" sauce

[Kokoschka]

Kokoschka, Lilechka is very glad that you liked it.

[Gayane Atabekova, Kokoshka]

Gayane Atabekova, Kokoshka, you will forgive me, but it seems to me that it is ugly in the author's topic to discuss another recipe, stretching, moreover, the discussion over several pages

[V-tina]

V-tina, Thank you!
I watched everything, I thought that the person would finally orientate himself and open the topic for his advice.

[Elena]

Elena, it's just that it's already somehow inconvenient to watch from the sidelines

Forgive me if I offended anyone. I did not deliberately, but simply out of ignorance got into your topic. This will not happen again.

Yes, I apologize too!

I accept.

Elena, how much do we cook about - until thickened? I set the sauce to prepare, and that's the question.

I will not say for sure, look at the consistency, it should be something like ketchup, the sauce should not be “watery.” When it cools down, it will be a little thicker.
Not long, maybe 30-40 minutes.

[Elenka]

ElenkaThank you very much for the recipe! I cooked from both yellow and ordinary plums (or stubble), both options are incomparable! The herbs were poured according to my mood. Kesha cooked and rubbed it for me, because other dishes were being prepared on the stove.

[Belka13]

Belka13, thanks for the tip! Good health!

both options are incomparable!

: girl-yes: I also made from different ones, both are delicious, but slightly different in tastes. I like one more, then the other. Thanks for the recipe!

[natushka]

natushka, and thank you! Good health!

[Elenka]

Elenka, yesterday evening I cooked a small portion of 2 kg of red cherry plum. Delicious! I'll cook more today. Thanks for the recipe!



In the photo a little, the rest is rolled up in jars)))

[Tatka1]

Tatka1, thanks for the review and photo! The color is amazing!

The cherry plum was born here ... I wound the compotes and then I remember tkemali. I was looking for a recipe and found yours, ran to the market for herbs, bought dill and, for some reason, parsley, and a bunch of cilantro costs 15 UAH !!! I didn't take it ... my hand didn't rise. If instead of it you just add coriander seeds, from the bags of the store, do you think it is possible ???

[Elenka]

Elenka, Helen, thanks for the recipe for the sauce! Took away in the bookmarks!

[lettohka ttt]

lettohka ttt, Natasha, I hope you like it!

[Elenka]

The cherry plum was born here ... I wound the compotes and then I remember about tkemali. I was looking for a recipe and found yours, ran to the market for herbs, bought dill and, for some reason, parsley, and a bunch of cilantro costs 15 UAH !!! I didn't take it ... my hand didn't rise. If instead of it you just add coriander seeds, from the bags of the store, do you think it is possible ???

And it seems to me it will be even tastier, a little differently but also tasty.
Lenochka Elenka, thanks for the wonderful delicious recipe, I have already cooked it from the plum. The drain bucket is gone, it is still ripening on the way, I will spin it again

[Yashka77]

Yashka77, you can add ground seeds, but you don't need parsley, it has a very bright taste.
I prefer with cilantro greens though. By the way, it is more profitable to buy in supermarkets by weight, I buy in Silpo.

[Yashka77]

Yashka77, you can add ground seeds, but you don't need parsley, it has a very bright taste.
I prefer with cilantro greens though. By the way, in supermarkets it is more profitable to buy by weight, I take in Silpo.

Thank you, I didn't add parsley, why I bought it - I don't know))) I did it yesterday, fragrant, interesting taste, first sweet, and then sour, the compote remained, from the fact that it drained, like vinegar, you need to dilute it 2 more times and add sugar. Fresh cilantro is NECESSARY, but it lacks in taste, despite the fact that we eat cilantro only in sauces and pita bread with cheese.

[Yashka77]

Yashka77, Julia, thanks for the report. Next time try with cilantro. Delicious to you! )))

Hello! If someone does not like cherry plum, just take unripe plums while they are still hard. It is best to take yellow ones. Although, you can also ordinary. When boiled, they do not give the piercing acid that in cherry plum. And there is no such smell. The sauce will be more like the one made from tkemali plums. This plum, (a type of cherry plum), was named so, due to the fact that it is from it that the best sauce is obtained. Each housewife makes her own bouquet of spices. Although, you shouldn't put a lot of them. But everyone has their own taste.
Many people have a question: what is it - ombalo (umbalo). This is a special kind of mint. It is also called a flea. Due to the fact that it has very small leaves and is able to drive away insects. It grows far from everywhere and it is difficult to buy it. Can be substituted for dry peppermint.

[Elenka]

Elenka, I am grateful to you for such a wonderful recipe.
I spontaneously bought an inexpensive cherry plum and the girls in the recipe topic very successfully advised me to cook this wonderful sauce.
True, I changed the technology a little: at the time of buying the plum, I did not have all the ingredients, so I cooked in two stages: first, I cooked and rubbed the plum through a large sieve (it was watery, so I did not add water), I cooled everything. The next day, I added water to the pomace (skins and bones), boiled a little, removed the seeds, then added everything according to your precepts to this skin broth (chopped coriander seeds, crumbled hot red and red sweet peppers, dill and cilantro, vigorous garlic) , salt, boil and punch with an immersion blender. At the last stage, I mixed both mashed potatoes (plum and skin-pepper-garlic), protomil a lot and put it in sterile jars.
The sauce turned out to be thick, more like a puree soup in consistency, but I like it, but how awesome it tastes, it's just something !!!
Cherry plum was red, about two kg, very, very sweet (so I cooked the skins separately, I don't think this should be done with sour), coriander sprinkled 1.5 tbsp. spoons, peppers left one at a time, but large, one large head of garlic, a bunch of cilantro, a large bunch of dill and 1 tbsp / l salt, about a glass of water was added, it turned out two liters of the finished product.
I will definitely do more.



What did I think, even if the sauce comes out quite sour even from very sweet cherry plum, then from sour varieties it will be all the more "rip out your eyes". Then, probably, the sour plum should first be kneaded, passed through a sieve and made the sauce only from the pulp, and the skins should be put into vinegar or something else acidified.

I'm making my third batch of this sauce, and again with sweet plums. This time it is large, red, round like apples and very juicy, so I cook again without adding water. Now, instead of the pulp of hot pepper, I will add its seeds and if there is not enough pungency, I will add dry, it seems to me that one pod of pepper does not affect the taste, but it will give the desired pungency and seeds. Bulgarian pepper is a different matter, it gives a very characteristic flavor and neutralizes excess sourness, so you can do without sugar at all.
People, while the season and plums are quite cheap (and you can take substandard ones on tkemali), cook this delicious spicy sauce. With 1.5-2 kg, 2-3 liters of finished product come out, but I make it thick, almost without water, and if, topping up, as expected, it will turn out even more.
It's a great alternative to pesto and tomato / ketchup! :-)

[Elena]

I missed the last year, but this year I cooked again. Added coriander beans while boiling. After rubbing, I put fenugreek, utskho-suneli, hot pepper. And I completely forgot about the greens !! but what, in winter everything will go
From 2.2 kg of cherry plum, less than 2 liters of ready-made sauce came out.
Elena, thanks for the authentic recipe

And we have cherry plum for 300 rubles, it can't be cheaper, you have to do without real sauce, but I didn't really like it from my plum.

[CroNa, Irena]

CroNa, Irena, M @ rtochkaThanks for the feedback and variations! I am pleased that you are cooking according to my recipe!
Good health!

[natushka]

natushka, take very unripe ordinary plums and everything will work out. For us, tkemali is the same familiar and familiar sauce as tomato sauce for many. Always cooked according to a family recipe. When the circumstances of life changed, real tkemali plums became unavailable. We went through a sea of ​​options than to replace them. NOT CHILD! We need almost green ordinary plums. Then the sauce turned out to be as close as possible to what we are used to since childhood.
Therefore, your garden plums will do, you just need to collect them for the sauce while they are still hard and sour.



Elenka, and thank you! This year we have just happiness - they found a real plum-tkemali in an abandoned garden. Today I'll close another 20 liters of sauce. 8L has already rolled up. Do not be surprised at such a quantity, in our families they cooked 40 liters each ... Until next season, nothing remains! They also promised to send the seeds of the ombalo. I will grow and will already cook the same one, familiar from childhood, real ... Well, this is a lyrical digression. Now I want to recommend this. When tkemali is boiled, the broth remains. When there are a lot of plums, I cook in batches in the same broth. Then the remaining broth should be steamed over low heat in a wide saucepan so that it becomes thicker, almost like jelly. You can close it neat, or you can add salt, garlic and hot red pepper, (preferably fresh). Boil for another 10 minutes and pour boiling over the jars. I usually do this and that. It turns out two more excellent sauces for meat, fish, vegetables. Quantsarakh, (as it is called), to which nothing was added, can be used in its pure form, and in winter, opening a jar, add fresh garlic, pepper to taste ...



Yes, also - to all lovers of tkemali. Add cilantro umbrellas with unripe green seeds, if possible. This is better, more correct, than just adding herbs.

It’s so good that I don’t know the taste of authentic tkemali, and it’s very tasty for me even from a simple plum! :-) With the last batch I decided to pervert a little and first baked a couple of sweet peppers on the grill, removed the burnt skin and added only steamed pulp from the peppers to the sauce. The result is a slight smack of haze. :-)

Add, if available. Add, if possible, cilantro umbrellas with unripe green seeds. This is better, more correct, than just adding herbs. Possibility, cilantro umbrellas with unripe green seeds. This is better, more correct, than just adding herbs.

This does not grow on our asphalt and, alas, they do not sell it on the market, we have to be content with a combination of dry ground coriander and fresh herbs. Marsh mint is not found here either.
Basil won't work?

[Crown]

Crown, Ombalo does not grow here either, so you have to replace it with dry mint and basil. You can also add a little ground fenugreek.

But it will not work to kill with a blender straight with skins (the bones are separated)? Or raw in a meat grinder, and then also with a blender?

[Palych]

Palych, I punch the skins with a hand blender. You can probably throw them away from sour plums, but I cooked sauce from ordinary sweet plums, and this one has all the acid in the skins.

[Crown]

Crown, that I never grinded anything, and even hotter or wait half a day when it cools down, in general, I don't really need authenticity, the main thing is that it would be tasty and different (we had such a sauce not just before massively) and I will cook more "dietary" (less garlic and pepper).

It's not about authenticity, here the whole trick is exactly the sour taste, the rest of the additives only play along with it and set off the sourness.
You don't need to punch, but then you need to boil the plums and let them stand, cool completely, and then the skins themselves will give up all their acid. After that, it remains only to wipe and cook the plum puree with spices.

Okay, you do not understand ((

Yesterday I muddied 4 jars myself. I immediately removed the seeds, cut the plums in half and cooked them for more than 2 hours. Everything was boiled, nothing was frayed. Put it under the blender. Then another half an hour with spices and rolled up.
As for me, it was a little less garlic and pepper, bitter, but I read somewhere that after settling it decreases, right?

[Palych]

Palych, yes, it's true, the sharpness is lost over time.

[Elenka]

Elenka, and it seemed like I put less ... I didn't find bitter pepper at hand, replaced the powder from the bag with a tea room (by eye) and boiled two reddish Bulgarian ones with the plum, they advised in the subject. And the overlaid piece of celery root was ground in a blender bowl along with herbs (half a finger long) and the coriander was chalked, tea ...

Last year, at the request of my husband, I cooked adjika very spicy. It turned out "rip out your eye", and after 2-3 months it became just spicy. It was stored in tightly closed jars in the refrigerator. And garlic does not become so garlic.

[Elenka]

I make raw jam with it and sandwich cakes.

Can you tell us more about this jam?
Elenka, we sell Moldavian plum, it is blue on top, yellow pulp. Sweet but not luscious. It will turn out from such your sauce. It seems that the blanks are over, but I also decided to try to make the sauce ...

[alena40]

alena40, make a sample sauce from a very small amount of plums and you will understand whether it tastes good to you. In general, the skin gives the acid in the sauce.
I made Hungarian plums from small plums, it is sweetish, and the skin is sour. The taste was harmonious.

Two banks have already opened. One at a party for Christmas and one later at home. Everyone praised ... the sauce and me))) ... otak.

[Palych]

Palych, what a fine fellow you are!)))
I am pleased that the sauce was a success! (y) and especially for you
Thanks for the positive!