Tkemali from thorns - a classic recipe for the winter

Thorn is common in many regions of our country. Its fruits have a tart taste, which is why few people like them fresh. More often, these fruits are used for various preparations for future use. These preparations can be sweet, for example, thorn jam, or spicy. The latter includes tkemali sauce from sloe, which is made by our compatriots who do not have the opportunity to use plums of the appropriate variety to obtain this Georgian seasoning.

Recipe for thorn sauce for meat

This sauce recipe is simple and quick to prepare, which is important for the modern pace of life. The sauce is spicy and very flavorful. Goes well with meat.

Required ingredients:

Turn - 1 kg;
garlic - 4 cloves;
sugar - 6 tablespoons;
salt - 1 teaspoon;
vegetable oil - 0.050 l.;
ground coriander - 1 teaspoon;
dried basil - 1 teaspoon;
Ground black pepper - 0.5 teaspoon.

Cooking method:

Wash the berries, remove seeds and stems. Place the sloes in a saucepan and add some water. Boil the contents until the fruits soften. Then rub them through a sieve.
Add butter, spices, chopped garlic and vegetable oil to the pan with the resulting puree.
Only refined oil is suitable for this sauce.
Place the pan with the resulting mixture on the fire and cook for 1 hour from the moment it boils. Remembering to constantly stir the puree.
During the cooking process, you need to taste the sauce and add sugar or salt if necessary. Add it to taste, remove from heat and cool.

Recipe for tkemali for the winter

turn - 2kg;
water - 235 ml;
tomatoes - 300-400 gr;
4 sprigs of fresh mint;
garlic - 6 cloves;
coriander 25 gr;
1 pod of red hot pepper;
natural apple cider vinegar - 25 g;
honey - 25 g;
sugar - 110 g;
salt - 55 gr.

The washed sloe fruits should be placed in a saucepan and filled with water according to the recipe, simmer a little and remove the seeds. Boil for 10 minutes and grind using a sieve when the mixture has cooled. Then it is put back on the fire and simmered over the lowest heat.

Tomatoes, herbs, garlic and hot peppers prepared according to the recipe are crushed and then added to the thorns. Honey should also be added there, as well as sugar, vinegar and salt. The whole mass should boil for several minutes and the finished product is poured into clean and dry jars. After this, the jars are covered with a warm blanket or blanket and they stand there until they cool completely.

Sloe tkameli with walnuts

Ingredients:

sloe - 2 kg;
garlic - 2 heads;
salt - 4 teaspoons;
sugar - 6 teaspoons;
coriander - 2 teaspoons;
hot pepper - 2 pcs.;
coriander, dill, cilantro - 1 bunch each;
imperial saffron - 2 teaspoons;
nuts - 6 pieces.

Preparation:

We clean the nuts from shells and partitions.
Then you need to crush them in a mortar and drain off the separated oil.
Peel the sloe, add water and cook until the berries soften.
Then we rub them through a sieve.
Using a blender, grind the remaining ingredients, add the sloe puree and grind thoroughly again.
Bring the resulting mass to a boil.
Place the finished sauce in sterilized jars, close the lid and store in the refrigerator.

A simple recipe for sloe tkemali in Georgian with hops-suneli

Sloe tkemali with hops-suneli
The recipe involves preparing a quick Georgian sloe sauce. How to easily prepare tkemali from thorns? It's very simple, here's the recipe:

Ingredients for 1-1.5 liters of sauce:

Utskho-suneli

Sloes – 2 kg
Hot pepper – 2 pods
Garlic – 10-12 cloves
Greens to your taste (cilantro, basil, parsley) – 1-2 bunches
Salt – 1 tbsp. l.
Sugar - to taste
Khmeli-suneli – 2 tsp. , you can replace utskho-suneli

Tkemali recipe:

Wash the sloes, peppers, garlic, and herbs and prepare them for grinding in a blender or through a meat grinder.
Salt and add suneli hops.
Over low heat, bring tkemali to a boil, adding sugar to the desired taste.
Boil until desired thickness.
For winter storage, follow the rules from the previous recipe.

The taste of the sauce is practically no different from the classic recipe for tkemali made from thorns. The structure turns out to be less homogeneous, since no sieve was used. But this is a matter of taste! That's the whole recipe for sloe sauce at home.

Sloe tkameli with tomato paste

Ingredients:

turn - 2 kg;
tomato paste - 350 g;
garlic - 150 g;
sugar -3/4 cup;
coriander -1/4 cup;
salt - 1 tablespoon.

Preparation:

We wash the thorns and cook for about 5 minutes with the addition of water.
Grind through a sieve and cook the resulting puree again for about 20 minutes.
Fry and grind the coriander in a coffee grinder.
Peel and chop the garlic using a meat grinder.
Add spices, salt, sugar, tomato paste to the saucepan with puree and cook for another 20 minutes.

Sweet and sour sauce with tomatoes

In order for the sauce to really turn out sweet and sour, you need to choose sour berries and sweet tomatoes, or vice versa.

Required Products:

Turn – 1 kg;
tomatoes – 2 kg;
onion – 0.30 kg;
garlic – 0.10 kg;
cloves – 5 pcs.;
sugar – 0.20 kg;
salt – 1 tbsp. l.;
bay leaf – 3 pcs.;
ground red pepper – 1 tsp;
acetic acid – 0.5 tsp.

Preparation:

Rinse sloe berries and tomatoes. Remove the seeds from the thorns. Cut everything into small pieces. Peel the onion and cut into several pieces.

Interesting to know! Tomatoes contain large amounts of lycopene. This is a strong antioxidant, the constant use of which prevents diseases of the cardiovascular system and reduces the risk of cancer.

Pass all prepared products through a meat grinder and pour into an enamel container. Place on the stove and cook for 1.5 hours.

Hot thorn sauce “Adjika”

Ingredients:

turn - 1 kg;
garlic - 2 heads;
dill greens - 0.05 kg;
coriander - 1 teaspoon;
Salt and ground black pepper to taste.

Cooking method:

Rinse the sloe, add water, bring to a boil and cook for about 15 minutes.
Then rub the berries through a sieve.
Grate the peeled garlic on a fine grater, finely chop the greens.
Place the sloes, garlic, herbs, salt and pepper into the pan.
Mix everything thoroughly and cook for about 5 minutes.

Basic Sloe Sauce Recipe

Classic sauce is a spicy, aromatic and appetizing dish. It gives the meat a pleasant sourness, colored with a garlicky aroma, and the poultry beneath it acquires a special appeal. At home, for gravy you need to prepare:

damson fruits – 3 kg;
garlic – 10 cloves;
hot pepper varieties – 2 pods;
vinegar - 2 teaspoons. spoons;
granulated sugar – 5 tablespoons;
salt – 2-3 large spoons;
water – 1-2 regular glasses.

Cooking process:

Remove the pits from the plums. Then the entire quantity of fruits must be covered with sugar and allowed to stand until the juice is released.
Chop the pepper pods, remove the skin from the garlic and crush it with garlic cloves.
Transfer the plum that has given juice to the pan chosen for cooking. Add water. Boil for 30-40 minutes until the fruits become soft.
Wipe the softened plum mass in a colander to remove the skins.
Season with garlic, pepper, sugar and salt. Place it back into the pan and cook for about an hour. 5 minutes before the end of cooking, add vinegar.
Transfer the finished thorn sauce into sterilized jars. Having rolled up the lids, the jars must be turned over and kept in this position until they cool completely. We send it for storage.

We made an excellent winter gravy for meat, duck, and chicken.

Tkameli from thorns with cilantro

This recipe is as close as possible to the traditional method of preparing Georgian tkameli sauce.

Ingredients:

slightly unripe sloe fruits - 1 kg;
1 glass of water (approximately 250 ml);
1 bunch of fresh mint;
1 bunch of fresh cilantro with seeds and all branches;
a bunch of dried mint and cilantro;
4-5 cloves of fresh garlic;
small red chili pepper;
1 teaspoon salt;
2 tablespoons sugar.

Cooking process:

Rinse the sloe berries thoroughly under running water.
Place the berries in an enamel saucepan, add water and place on low heat.
When the mixture boils, add dry bunches of cilantro and mint.
About 15-20 minutes after the boil begins, remove the pan from the heat, cover tightly and leave until completely cool.
Rub the cooled berries through a sieve.
Place the resulting puree on the stove, add salt and sugar.

Recipes for tkemali from yellow cherry plum

There are a huge number of recipes for yellow cherry plum sauce, but the most delicious is considered to be the one that follows the proportions of the ancient Georgian recipe using wild plums and ombalo herb. Modern housewives have already managed to improve and add their own equally tasty ingredients and spices to the sauce, and at the same time obtain an equally tasty dish.

Georgian recipe for yellow cherry plum tkemali

Classic tkemali, which is prepared in Georgia, is served with meat. Therefore, it is particularly pungent and spicy. The first time you shouldn’t cook a large portion at once, in case you don’t like it or it will be too bitter.

The classic recipe for yellow cherry plum tkemali for the winter is prepared from the following ingredients:

3 kg of yellow cherry plum;
2 tbsp. water;
30 g each of salt and sugar;
umbrellas and dill stems 250 g;
300 g each of fresh mint and cilantro;
4 cloves of garlic;
2 hot red peppers.

From this amount of cherry plum you will get 1 liter of preparation.

Tkemali is prepared according to this recipe as follows:

Wash the cherry plum and remove the stalks.
Place the fruits in a cooking container, covering completely with water.
Boil the cherry plum over high heat for about 25 minutes. Time is counted from the moment of boiling.
Remove the fruits with a slotted spoon and place in a colander to drain all the water.
Grind the berries thoroughly, removing the skin and seeds. The end result should be a thick puree.
Add salt, sugar, put on the stove to cook for 15 minutes, stirring constantly so as not to burn.
It's time to prepare the greens. The classic recipe calls for a large amount of it. Wash all the leaves well and chop finely. Advice! Not everyone likes cilantro, but it can easily be replaced with basil.
Chop the peeled garlic.
Add prepared herbs and garlic, as well as red hot pepper, to the sauce. Let it simmer for another 15 minutes.
Place the hot tkemali into jars and close the lids tightly.

Tkemali sauce made from yellow cherry plum and tomatoes

This recipe differs from the classic one in that it contains tomatoes, but this does not affect the spicy taste. The color of the snack changes. Products for cooking:

1 kg of tomatoes;
5−6 pcs. hot chili;
0.3 kg of yellow cherry plum (you can take sour plums);
5 garlic cloves;
1 tbsp. l. salt;
a pinch of coriander and red pepper;
250 ml water.

Step-by-step preparation of tkemali according to this recipe:

Wash the tomatoes, put them in a saucepan and simmer until the skin comes off. As practice shows, 30 minutes will be enough.
Grind the tomatoes through a sieve.
Grind chili, garlic and cherry plum into puree using a meat grinder.
Combine all prepared products together. Add herbs and spices.
Boil for 15 minutes, stirring constantly.
Pour into a sterile container and close tightly.

How to make tkemali from yellow cherry plum and tomato paste

Tkemali turns out to be unusually spicy and thick if you add tomato paste to it. Ingredients:

4 kg cherry plum;
3 tbsp. tomato paste;
3−4 heads of garlic;
3 chili pods;
1/2 tbsp. coriander;
400 g sugar;
2 tbsp. l. salt.

Advice! If you don’t like the aroma and taste of coriander, you can replace it with cilantro or basil. Each housewife can choose herbs and spices at her own discretion.

The recipe for tkemali from yellow cherry plum with photo is prepared as follows:

Initially, you should wash the main component, fill it with water, boil it, and drain it in a colander. When it has cooled, grind through a fine sieve, removing the skin and seeds. It happens that cherry plum fruits are easy to peel, and their peel is not hard, then you don’t need to cook them, just put them through a meat grinder.
Peel the garlic and chili and chop.
Combine all the prepared ingredients, add tomato paste (do not dilute it under any circumstances), add sugar and salt, add coriander or other herbs.
Simmer the sauce for 20 minutes until it has the consistency of thin sour cream. Tomato paste can easily be replaced with tomato juice, but then the sauce needs to be left to simmer for 50 minutes.

To prepare the product for future use for the winter, it is placed hot in sterile jars and hermetically sealed. Cover with a blanket.

Recipe for making tkemali from yellow cherry plum and adjika

The recipe for tkemali with ready-made adjika allows you to get a spicy sauce that will become an integral companion to the meat. Additionally, there is no need to use herbs; adjika is filled with them. Ingredients:

2 kg of yellow cherry plum;
1 tbsp. water;
2 tbsp. adjika;
10 cloves of garlic.

Stages of preparing sauce for the winter:

Boil the cherry plum until it becomes soft. Place in a colander and allow excess liquid to drain. Pass through a fine sieve, removing the pulp and seeds.
Add garlic, passed through a press, and adjika to the finished puree.
Boil the sauce over low heat for 20 minutes.
While hot, place into jars and seal tightly.

Recipe for tkemali sauce from thorns with dill

Ingredients:

turn - 3 kg;
2 glasses of water (approximately 450-500 ml);
250 g fresh dill with umbrella and stems;
250 g fresh cilantro with seeds;
250 g ombalo or fresh mint;
4-5 cloves of fresh garlic;
2 dried hot red peppers or chili peppers;
1 tablespoon sugar;
1 teaspoon salt.

Cooking process:

Wash and sort the sloe berries thoroughly, then place them in an enamel pan and cover with the specified amount of water.
Place over medium heat and cook until boiling.
After the water boils, the berries need to be cooked for about 10-15 minutes. During this time, the skin should crack.
After cooling, rub the berries through a sieve.
Add sugar, salt, pepper and a bunch of dill to the resulting puree. Mix everything thoroughly and cook for about 30 minutes.
After 30 minutes, add the garlic and herbs chopped in a blender to the mixture. Cook for another 15 minutes.

Recipes

Georgian recipe

Wash and remove seeds from two kilograms of sloe berries (it is convenient to do this with a clean pin or knitting needle), place in a saucepan and add two glasses of clean water. There also put coarsely chopped garlic (6 cloves), one chili pepper (peeled from grains), 2 chopped ripe tomatoes without seeds. Place chopped greens on top - arugula, mint, cilantro. Place over medium heat and cover with a lid. After boiling, reduce the heat to low and cook for forty minutes.

After time has passed, turn off the heat, add a tablespoon of salt, 15 grams of hop-suneli seasoning, 10 grams of coriander and half a glass of olive oil to the Georgian dish. Stir and cover for an hour. Then puree the sauce with an immersion blender for 2-3 minutes.

Sloe tkemali sauce with vinegar

Pour a kilogram of seeded sloe berries with half a glass of grape vinegar, add a tablespoon of salt and sugar. Leave for 5-6 hours, then drain the liquid into a separate container and place the berries on medium heat. Bring to a boil, add chopped garlic and hot pepper. Cook for 30-40 minutes covered, add liquid and olive oil. Add half a glass of tomato paste, coriander and saffron, then bring to a boil again and cover with a lid. After an hour, puree the sauce with an immersion blender. Serve with herbs - cilantro, basil and mint.

With pomegranate juice

Wash a kilogram of sloe berries, remove peels and seeds. Add a peeled tomato (pre-douse with boiling water), finely chopped red onion, 5 cloves of crushed garlic, a bunch of mint and cilantro. Pour half a liter of pomegranate juice, put on medium heat, and after boiling, reduce to low. Cook covered, without stirring, for 40-50 minutes, then add a tablespoon of salt, the same amount of coriander, a teaspoon of paprika, and half a glass of olive oil. Stir, cover again and leave for an hour.

Serve with meat, poultry and fish

Seasoning with nuts

Finely chop walnuts (1 cup), fry in a frying pan without oil for 5-10 minutes. Add peeled sloe berries (1 kilogram) to them. Stir and cook over medium heat for 20 minutes in an open frying pan. Add 2 chopped tomatoes, 1 green bell pepper, 1 crushed chili pepper without seeds, 4 cloves of garlic and half a cup of vegetable oil. Increase heat and cook for 20-30 minutes, stirring regularly. Add salt, coriander, saffron to taste, cover with a lid for half an hour. Serve with greens - mint and cilantro.

Tkemali sauce with lemon

Remove seeds from a kilogram of sloe berries. Wash the lemon, chop finely, removing the seeds, but without cutting the zest. Chop a bunch of pennyroyal. Place all the ingredients in a saucepan, pour in a glass of olive oil, add a tablespoon of sugar and salt, and stir. Place covered over medium heat. Cook for half an hour, then turn off the heat, leaving the tkemali to ripen under the lid for an hour. Puree the sauce in a blender for 2-3 minutes. Serve with greens.

With wine

Peel and pit 700 grams of sloe berries and pour a glass of white wine. Leave overnight. In the morning, drain the liquid into a separate container and place the berries in a deep frying pan. Add to them 2 finely chopped sweet bell peppers, 2 tomatoes, 3 cloves of garlic, red onion and half a glass of olive oil. Fry everything over medium heat with the lid open, stirring constantly, for half an hour.

Meanwhile, add half a cup of sugar and a teaspoon of citric acid to a small saucepan. Heat until caramel is obtained, pour in the wine drained from the berries, stir quickly until completely dissolved. Pour liquid into the pan, add salt and paprika. Mix. Leave covered for half an hour. Serve with mint, basil, thyme.

Georgian cuisine is beautiful and varied. Tkemali sauce will fit perfectly into the usual family diet, making it piquant and original.

Administrator Author of articles about seasonings for your favorite dishes

Tkemali - classic recipe

It will require:

2 kg of thorn fruits;
glass of water;
4 tbsp. spoons of salt;
10 cloves of garlic;
2 pods of hot pepper;
2 bunches of dill and cilantro;
10 peppermint leaves.

Remove the seeds from the thorn and sprinkle it with salt so that the fruit releases juice. If there is not enough juice, add water to the drains and cook for 5 minutes.

Add chopped hot pepper and cook for the same amount.

Now it's time to add the chopped herbs. After boiling the sauce for another 2 minutes, add the pureed garlic. After mixing, turn off the heat. Turn the puree into a homogeneous mass using a blender. This sauce keeps well in the refrigerator. For winter preparation, tkemali should be boiled again and immediately poured into a sterile container. We seal it tightly.

Among the various recipes for sloe sauces, there is a very original one with the addition of walnuts.