Plum and tomato ketchup for the winter “You'll lick your fingers”: 7 simple recipes

Secrets of making plum ketchup

Homemade plum ketchup is not really someone's invention or a substitute for tomatoes with plums. His homeland is Georgia. And there it is called tkemali! This is the most traditional spicy sauce. There is a recipe according to which it is usually prepared in Georgia. But every family has its own secrets. It also underwent changes on its way to Russia, Ukraine and Belarus. They put tomato, tomatoes, bell peppers and a variety of seasonings in it. But this recipe is based on two rules:

1. The only suitable variety is tkemali (that’s where the name comes from), this is a sweet and sour variety, otherwise called “blue cherry plum”.
2. One small but very important ingredient is pennyroyal. Its taste resembles regular one, but there is a bitterness.

Ketchup goes well with many dishes. It is seasoned with potatoes, cereals, snacks, and often meat and fish.

Video

Making Georgian tkemali sauce at home is not so difficult, the main thing is to stock up on tasty and high-quality ingredients. But for those new to cooking, it’s still worth learning from the examples of other, more experienced kitchen masters. To do this, you don’t need to go to Georgia and look for an old chef; you need to watch educational videos that demonstrate the processes of properly preparing tkemali sauce. We suggest you watch such stories below.

Real tkemali sauce for Georgian meat

Homemade sweet and sour red plum tkemali

Plum ketchup with tomato paste

To give it a more familiar tomato taste, add tomatoes. But at the same time, plums do not disappear anywhere, but make it more interesting.

Ingredients according to the recipe:

• plums (sour varieties) – 2 kilograms;
• tomato paste – 400 grams;
• dill – 6 dry and 6 fresh sprigs;
• garlic – 100 grams (more is possible, to taste);
• mustard and cilantro (seeds) – 1 small spoon;
• bay leaf – 2 pieces;
• peppercorns – 8 pieces;
• salt – 1 spoon;
• sugar – 1 spoon.

Preparation:

1. Dill is spread along the bottom of the pan. Fruit on it.
2. The fruits are cooked without adding water, as they will release juice, stir. Time – 50 minutes.
3. Everything is ground, the pulp is passed through a sieve.
4. Cook the mixture some more; after boiling, wait 6 minutes.
5. Garlic, pepper, fresh dill are crushed with a meat grinder.
6. Put in a tomato. Wait another 15 minutes after boiling.
7. Add salt, bay leaf, and the mixture twisted in a meat grinder.
8. Cook for another 15 minutes.

Spicy Tkemali from yellow cherry plum: delicious video recipe

By the way, I would like to note that this sauce is prepared not only from plums, but also from cherry plums. True, not everyone has it, but during the season, if you set a goal, you can look for it in the market.

It is sold at village markets, where people from villages bring their goods. That's where we find her. Since for the classic recipe it is sour plum, or cherry plum, which is sour in itself, that is suitable.

Today I want to offer you a video recipe that explains in detail the entire process of preparing this yummy dish. Watch the video and cook.

I would also like to say that when choosing plums or cherry plums on the market, do not forget to look at the appearance of the fruit. Some sellers even allow you to try it, don’t be shy, taste it. Choose high-quality fruits, and then your dish will turn out great.

Recipe for plum ketchup with garlic and herbs

And Georgians are used to cooking according to this recipe. Spicy herbs and garlic are used for it. The tkemali variety is difficult to find, so they often take ugorka or another sour variety.

Recipe:

• eel – 1 kilogram;
• salt - a pinch;
• sugar – 25 grams;
• garlic – about 3-5 cloves, to taste;
• chili pod;
• fresh dill;
• pennyroyal;
• a bunch of cilantro;
• dry coriander – 6 grams;
• dry fenugreek (suneli) – 6 grams.

How to prepare:

1. Whole fruits are poured with water and simmered. The skin should peel off and the pulp should separate. Cook over low heat.
2. Next they are wiped.
3. The gruel is brought to a boil.
4. Add spices, salt and sugar.
5. The greens are chopped.
6. Add chili and garlic.

Tkemali from cherry plum (yellow plum) at home

Tkemali sauce from cherry plum is very simple to prepare and is perfectly stored in the refrigerator or cool cellar. The sauce will reveal the taste of ordinary dishes and give them the flavor of Georgian cuisine.

Cooking time: 120 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Cherry plum – 1 kg.
• Garlic – 5 teeth.
• Salt – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Sugar – 2 tbsp.
• Cilantro – 1 bunch.

Cooking process:

1. Wash the cherry plum, put it in a saucepan, fill it with water and put it on the fire. Bring the contents of the pan to a boil and cook the berries for 30-40 minutes.
2. Rub the cherry plum through a sieve, this will allow you to get rid of seeds and remaining skins.
3. Peel the garlic and pass through a press. Add garlic to fruit puree and stir.
4. Place the saucepan with the puree over low heat and cook for 1 hour at a low simmer.
5. Wash the cilantro and finely chop it with a knife, you can chop it with a blender. Add salt, sugar, seasonings and herbs to the puree, stir. Bring the sauce to a boil and remove from heat.
6. Place cherry plum tkemali in dry sterilized jars and seal tightly with lids. Store the sauce in a cool place.

Bon appetit!

Plum seasoned ketchup

Seasonings add their own flavor to any dish and add flavor. They are especially good added to sauces.

Ingredients for the recipe:

• plums – 4 kilograms;
• salt – 5 tablespoons;
• chili – 4 pieces;
• garlic – 4 heads;
• cilantro - to taste;
• coriander in seeds;
• dill, basil to taste;
• walnuts - a handful.

Preparation:

1. Seedless fruits are boiled and wiped.
2. Add all the ingredients and cook until thick.

Tomato ketchup and plums for the winter

Ketchup is prepared not only for immediate consumption, but also for the winter. It stores well, and during infusion the taste becomes more interesting and rich. They are good for seasoning main courses during the cold season, when it is not possible to make them at home.

Recipe:

• fruits – 5 kilograms;
• tomatoes – 1 kilogram;
• sweet pepper – 0.5 kilograms;
• garlic – 2 heads;
• chili – 2 pieces;
• sugar – 1.5 cups;
• salt - two tablespoons.

The cooking sequence for rolling for the winter is no different from other recipes:

1. Banks are sterilized.
2. The fruits are peeled, separated from the bones, tomatoes and peppers are cut.
3. Everything is put through a meat grinder.
4. Simmer everything over low heat for half an hour. Then cool.
5. Grind through a fine sieve to obtain a uniform consistency.
6. Cook for another three hours.
7. Half an hour before the end of cooking, add chopped garlic.
8. If there is not enough acid, add vinegar.
9. They pour everything into jars and roll it up. They leave it in the cellar.

Plum ketchup “Tkemali”

Let's admit the obvious: the peoples of the Caucasus understand hot spices best. See the video below for a detailed description of the secret Georgian recipe. Interesting, clear, clear, to the point - and in just three and a half minutes!

Ingredients:

• Plum – 3 kg
• Bell pepper – 1.5 kg
• Garlic - 3 heads
• Hot chili peppers - 6-7 pieces
• Salt - 2 tbsp. spoons
• Sugar - 100 g
• Nutmeg - 1 teaspoon
• Khmeli-suneli - 2 teaspoons
• Citric acid - 1 teaspoon

Plum and tomato ketchup prepared at home for the winter is much tastier and healthier than store-bought counterparts. If you don't have tomatoes on hand, add tomato paste. Or go back to the roots and make a plum version. We have provided you with a wide selection of proven recipes. Arm yourself with a step-by-step description and cook with pleasure!

Sweet and sour ketchup from plums and tomatoes

Sweet and sour sauces go well with meat. The sour variety combines with sweetish tomatoes and results in a unique taste.

What you need for cooking:

• tomatoes – 2 kilograms;
• plums – 2 kilograms;
• onions – 5 pieces;
• chili - 1 piece;
• a glass of sugar;
• salt – 2 tablespoons, you can change the amount to taste;
• vinegar - 100 milliliters;
• celery - a bunch of leaves;
• basil - a bunch;
• parsley - a bunch;
• cloves – 1 teaspoon;
• ground cinnamon – 1 spoon;
• dry mustard – 1 spoon;
• ground pepper – 1 spoon.

Preparation:

1. Tomatoes and plums are passed through a meat grinder.
2. Onions and celery are also chopped with a meat grinder.
3. Boil all the ingredients until boiling, carefully skim off the foam.
4. It is better to tie the greens into bunches to dip them into the sauce while cooking, and then remove them.
5. The chili is not crushed, just placed in the dish.
6. Add other ingredients (leave the vinegar in place).
7. Rub the mixture until smooth.
8. Boil for 20 minutes, only add vinegar at the end.

Recipe for tkemali from yellow plums without skins and seeds

If you have a lot of plums, you can make not only jam from them, but also a wonderful adjika, or sauce for meat. In winter, this dish will go down with a bang. Why wait for the winter, in the summer we also grill kebabs, and they can be served as a spicy seasoning.

What you will need:

• 3 kg. yellow plum
• 3 tablespoons sugar
• 1 tbsp. spoon of salt
• Fresh herbs: mint, parsley, cilantro (to taste)
• 8 teaspoons Suneli hops
• 8 teaspoons coriander
• 1 teaspoon hot red pepper
• 0.5 teaspoon ground black pepper
• 1 PC. hot red pepper
• 2-3 heads of garlic

Wash the plums, place in a saucepan, add water and boil until soft. Drain the water. Cool the plums. Pass through a sieve to remove pits and skins.

Pour the puree into a saucepan and put it on the fire. Meanwhile, chop the greens.

Remove the seeds from the hot pepper and chop finely. When working with pepper, it is better to wear disposable gloves. Peel the garlic and pass it through a press. Add to the greens and pepper. The pepper can be finely chopped or minced, or crushed in a blender.

Our sauce is cooked over the fire, after 10 minutes we add salt, sugar and spices. Mix everything well and cook for another 10 minutes.

Now is the time to try and adjust the taste of the dish as you like, if you want it sweeter, add more sugar, for example.

Then add herbs, hot pepper and garlic. Mix well and cook for another 5 minutes. Then pour into sterile jars. We collect with a mug or ladle. You can pour it into bottles, then place a watering can in it.

Screw the jars tightly with a sterile lid and wrap them in a blanket overnight. In the morning, remove the blanket and put the jars or bottles in a cool place.

Recipe for ketchup with plums and apples

The apple sauce combines sweetness, a slight bitterness and a touch of sourness.

Recipe:

• plums - half a kilogram;
• apples – half a kilogram;
• water – 50 milliliters;
• sugar - to taste, depends on the type of fruit;
• cinnamon - half a teaspoon;
• 5 buds of cloves;
• ginger – 4 grams.

Cooking sequence:

1. Plums and apples are peeled. Cook in pieces for 10 minutes.
2. Grind the fruits.
3. Add sugar to the mixture and then simmer again for 10 minutes.
4. Add ginger, cinnamon and cloves.
5. Cook until thick.
6. Remove the cloves.

Video recipe for adjika or tkemali from siva with tomatoes

Plums can be combined with tomatoes, then there will be a pleasant taste and an interesting look. This recipe is somewhat reminiscent of tomato adjika, only we take only 2 tomatoes. by 2 kg. drain This amount of ingredients makes 4 half liter jars. It's very easy to prepare, but it turns out very tasty.

During the season, I think no one, if they want to cook, will have any problems with plums and tomatoes; there is enough of this goodness in any market, and it is very valuable if you grow vegetables and fruits yourself.

Plum ketchup for the winter with red wine

The following recipe is significantly different from the others; plum ketchup is prepared without tomatoes, but this does not make the ketchup less tasty.

Ingredients:

• dried plums – 200 grams;
• red wine – 300 milliliters;
• wine vinegar – 2 teaspoons;
• ground pepper - to taste;
• figs – 40 grams.

Preparation:

1. The fruits are poured with wine and left overnight.
2. Then cook for 5 minutes.
3. Make puree.
4. Vinegar and wine are poured.
5. Throw peppers and figs into the sauce.
6. Ketchup is ready!

Plum ketchup “Solo” without tomatoes

To prepare plum ketchup without tomatoes, you need the following products:

• plums - two kilos;
• two pieces hot pepper;
• one head of garlic;
• 250 grams of granulated sugar;
• 100 gr. salt;
• three teaspoons of curry.

Preparation:

• remove the seeds from the fruit, cut the hot pepper lengthwise into two parts;
• grind all ingredients in a meat grinder, add spices, except garlic;
• put in a saucepan on the fire for twenty minutes;
• add grated garlic;
• Let it simmer for another fifteen minutes;
• pour the finished product into the prepared container.

Ketchup made from tomatoes, apples and plums

Those who like to experiment add apples and tomatoes to ketchup with plums at the same time.

Recipe:

• tomatoes – 5 kilograms;
• apples (preferably sour) – 8 pieces;
• plums - half a kilogram;
• bell pepper – half a kilogram;
• sugar – 200 grams;
• salt - to taste;
• vinegar - 150 milliliters;
• ground pepper - half a teaspoon;
• cinnamon and cloves - one third of a teaspoon each.

Step-by-step preparation according to the recipe:

1. Vegetables, like fruits, are washed and cut into pieces.
2. Simmer over low heat for 2 hours.
3. Pass through a juicer.
4. Then they cook again, after 20 minutes they add spices.
5. Then simmer on fire for another 1 hour.
6. When 10 minutes remain until the end, pour vinegar.
7. The ketchup is ready, you can roll it up for the winter!

The most delicious Georgian plum tkemali sauce

Have you ever tried real Georgian tkemali? Yes, you can only try it in Georgia, but in order not to go there, I suggest you prepare it at home, using ingredients that can be found in every home.

Ingredients:

• plums - 2 kg.
• garlic - 200 g.
• chili pepper - 2-3 pods
• sugar - 200 g.
• salt - 1 tbsp. l. (+-)
• tomato paste - 2 tbsp. l.
• vegetable oil - 2 tbsp. l.

Wash the plums and remove the pit. Grind through a blender or meat grinder. The puree we get is poured into a pan with a thick bottom, this is important. Chop the garlic and hot red pepper, but you need to remove the seeds from the pepper.

Add salt, sugar, vegetable oil, tomato paste. Mix well and cook for 40 minutes over low heat.

Be sure to skim off any foam that forms.

Cook for 1 hour or 30 minutes, the time will depend on how thick you want the sauce.

Pour into sterile jars and roll up with sterile lids, it is very important that the container is sterile. In addition, turn the jars upside down and wrap them up. Leave until completely cool.

When it cools, it will become even thicker and even tastier. If you try it hot, due to the spicy ingredients it is scalding, and when it cools down, it has a completely different bright taste.

Plum ketchup for the winter with basil and oregano

It’s difficult to overdo it with herbs, so the more, the better. But everything has its limit and combination rules!

Recipe for ketchup with basil and oregano:

• tomatoes – 4 kilograms;
• onions – 3-4 pieces;
• plums – 1.5 kilograms;
• oregano and basil - a bunch each;
• salt – 50 grams;
• dry chili – 10 grams;
• apple cider vinegar – 80 milliliters;
• garlic – 2 cloves;
• a mixture of peppers (you can buy it in the store).

Preparation is similar to other recipes:

1. Everything is passed through a meat grinder with chili, onions, and tomatoes.
2. Cook for 10 minutes.
3. Add crushed herbs and spices.
4. Keep on fire for 30 minutes.
5. Add vinegar 10 minutes before the end of cooking.

Recipe for plum seasoning without cooking

This recipe is simple and quick; tkemali is prepared without cooking and stored in the refrigerator. This hot spicy seasoning is distinguished by its taste, aroma, spiciness, and retains all its benefits until winter.

Products:

• 1 kg Hungarian plums
• 1 kg bell pepper
• 5 pieces. hot pepper
• 3 heads of garlic
• two bunches of cilantro
• 100 g sugar
• 2 tbsp. spoons of salt
• 2 dessert spoons of vinegar

We store this seasoning only in the refrigerator; no other place for storage is suitable. Or cook a little.

First, wash the plums and remove the pits. Cut the hot pepper, remove the seeds, and peel the garlic. Wash the greens. We pass all the ingredients through a meat grinder. Then add salt, sugar, vinegar, and leave for 15 minutes.

This is necessary for everything to dissolve; during this time, stir the mixture several times with a clean spoon. Try it and add salt and sugar to your taste, if not enough, but after testing, do not dip this spoon into the seasoning again, otherwise it will turn sour.

Although this recipe does not involve cooking, I recommend boiling the jars, as well as the lids. Spread the seasoning and close the lids. I highly recommend using a small container to open the jar and eat immediately, as the seasoning may turn sour after opening.

Store only in the refrigerator. Very aromatic, appetizing, spicy. Very tasty with a piece of meat. Everyone who uses this seasoning is delighted. In the summer, there are also barbecue gatherings, and in the fall, I take a jar of seasoning with me.

Recipe for winter plum ketchup with bell pepper

The combination with bell pepper is ideal for meat. And the recipe is still simple.

What you will need:

• plums – 3 kilograms;
• bell pepper – 10 pieces;
• garlic – 8 cloves;
• salt – 3 tablespoons;
• sugar - depending on preference;
• curry – 15 grams;
• hops-suneli – 15 grams;
• cinnamon - spoon;
• ground pepper - to taste;
• cloves - a teaspoon.

How to prepare ketchup with bell pepper:

1. Traditionally, plums, peppers, and garlic are passed through a meat grinder. Additionally, you can rub through a fine sieve.
2. Throw in the spices and put everything on low heat for half an hour.
3. Ketchup is ready to roll. They use sterile jars, wrap them up and leave them to cool before lowering them into the cellar.