Recipe for plum ketchup without tomatoes. Plum ketchup is an extraordinary seasoning suitable for any dish.

The plum harvest, which generously pleased us this season, can be used in different ways.

For example, bake very tasty plum pies. And from juicy fruits you can prepare a lot of preparations for the winter - from ordinary jam to savory sauces. Plum sauces will help enrich the taste of any prepared dish. As a liquid seasoning, they have a rich sour-spicy-sweet taste and a subtle fruity aroma. And the bouquet of spices used gives them a pleasant aftertaste. You can use almost any variety for cooking.

Pairs well with many dishes, especially those made with meat.

Preparation:

1. Cut the plums, remove the pits and fill them completely with water. Place over medium heat and cook until softened.
2. Drain the liquid and rub the plums through a sieve. Boil the puree well to a thick consistency.
3. A few minutes before the end of cooking, add chopped garlic, dried herbs, spices and salt.
4. Pour the finished ketchup into jars and seal tightly. Store in the refrigerator.

This sauce is also very similar to ketchup.

Classic Georgian plum tkemali - step-by-step recipe at home

A real, specifically Georgian sauce should include tkemali plum, which gives it its characteristic taste. You also need to find an ombalo. This subspecies of mint does not grow in central Russia, however, sometimes it can be found in the markets in dried form or ordered online on specialized websites.

Ingredients

for classic tkemali

The resulting quantity of products yields 800 grams of sauce.

• 1 kilogram of tkemali plum;
• 10 grams of salt;
• 25 grams of sugar;
• 5 medium or 3 large cloves of garlic;
• chili pepper (1 pod, you can slightly increase or decrease its quantity);
• a bunch of fresh dill (about 30 grams);
• a bunch of ombalo, or dried grass (30-40 grams);
• 30 gram bunch of cilantro;
• 5-6 grams of dried coriander;
• 6 grams of dried fenugreek (aka utskho, or suneli).

Preparation

1. We wash the plums and put them in a saucepan. It is important that you do not need to separate the pulp from the stone, pour boiling water over it and remove the skin. Fill with clean water - about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire should be small
2. Place the finished tkemali plum in a colander with small holes and begin to wipe thoroughly. The result should be plum puree, but the skin and seeds will remain.
3. Place the mixture in a saucepan and bring to a boil over low heat. Remove from heat, add dry spices - coriander, suneli, as well as salt and sugar.
4. Chop the greens, pre-washed and thoroughly dried, as finely as possible and add to the future sauce.
5. Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
6. Garlic must be passed through a special press and added to tkemali.
7. Fill well-sterilized small jars with prepared tkemali sauce and close the lids. The dish is ready!

Preparation:

1. Make a cross-shaped cut on the tomatoes and pour boiling water over them for a few minutes. After this, remove the skin.
2. Pass the seedless plum pulp through a meat grinder. Follow with tomatoes, onions, celery and basil.
3. Add salt and sugar to the resulting mass, put on fire, bring to a boil. Then simmer the sauce over low heat for 1.5 hours. 30 minutes before the end of cooking, add chopped garlic and cilantro. In 15 minutes - chopped chili pepper.
4. Cool the finished sauce, put it in jars, sterilize it a little and roll it up.

Unripe fruits are ideal for cooking.

Plum ketchup with curry

For the winter, ketchup is prepared with the addition of Indian spice - curry. The dish comes out with a spicy aftertaste.

Products for the recipe:

• 2 kg of berries;
• water;
• 2 tbsp. l. curry;
• fresh dill, parsley and cilantro;
• 85 g sugar;
• salt to taste.

1. The berries are poured with water and boiled for half an hour. Then rub the base of the dish through a sieve. Place it back into the pan, add curry, salt and sugar.
2. Place on medium heat for 50 minutes. 10 minutes before the end of cooking, add chopped herbs.

The hot dish is transferred into containers. Tkemali is stored in glass jars until winter.

Preparation:

1. Place pitted plums in a saucepan. Add chopped garlic, onion, pepper, grated ginger and diced apple. Put it on fire.
2. Pour in water, wine, soy sauce and bring to a boil. Then grind the mixture with an immersion blender and bring to a boil again.
3. Boil for 15–20 minutes, stirring. Divide the mixture into sterilized jars and seal tightly. Store the sauce in a cool, dark place.

This spicy sweet and sour sauce is perfect for vegetables, meat, fish and seafood dishes.

Ketchup with plums at home for the winter without tomatoes:

There is freedom of choice in the choice of spices when preparing plum ketchup. You don't have to use any of the above if you don't like them. Or add black pepper if you prefer very hot sauces. The first time I made it without curry seasoning, it turned out no worse.

The amount of sugar used depends on the type of plum - sour or sweet. I had large sweet plums, I put 5 level tablespoons of sugar in the ketchup. You can add a little salt if it seems too little. In general, everything is to your taste.

Making plum ketchup:

1. Wash the plums, drain and remove the seeds.
2. Remove seeds from peppers and cut into pieces, peel garlic.
3. Pass the prepared plums, peppers and garlic through a meat grinder.
4. Mix all this and add spices.
5. Simmer over low heat for 30 minutes. Don't forget to stir periodically, otherwise it will stick to the bottom.
6. After this, pour into sterile jars and roll up. Wrap until cool.

This recipe makes about 7 0.5 liter cans of ketchup.

If you want to get a sauce that is more uniform in consistency, then you do not need to pass the plums through a meat grinder. And pre-simmer for 15 minutes with half a glass of water.

Then pour boiling water over the tomatoes, hold for 10-15 minutes, then remove from the water and remove the skins.

Wash bell and hot peppers, cut them, remove seeds. Wash the apples, remove the peel and core.

Place the pan with the chopped vegetables on the stove, bring to a boil and cook over low heat under the lid, stirring occasionally so that the mixture does not burn, for 1.5 hours. Then add salt and granulated sugar, mix and cook the plum and tomato ketchup under the lid for another 10 minutes.

Add grated garlic to the future ketchup along with vegetable oil and vinegar, mix. Bring to a boil and turn off.

Place the hot ketchup in sterilized jars (I sterilize in the microwave, it’s very convenient), and roll up the lids. Place the rolled up jars of ketchup with the lids down, wrap them in a blanket or blanket and leave them like that until they cool completely. Store in an apartment in a dark place.

Delicious, bright ketchup made from plums and tomatoes goes well with a variety of dishes and perfectly diversifies the winter menu.

Bon appetit!

Ketchup is a sauce made from tomatoes with added seasonings. Traditionally it is added to meat to enhance the flavor of the dish. However, ketchup can be made not only from tomatoes, but also from plums.

Preparation:

1. Cut the plums into four parts, removing the pits. Fill with water and put on fire. Bring to a boil and simmer over medium heat, stirring, for 15 minutes.
2. Then place in a colander, drain the liquid, and rub the plums through a sieve. Add chopped hot pepper and other ingredients to the resulting puree, simmer everything together over low heat for 5–7 minutes.
3. Cool the finished sauce, place it in sterilized jars, pour olive oil on top and seal. Store in a cool place.

Classic satsebeli is made from tomatoes. But even with plums as the main ingredient, the sauce turns out just as good.

Plum ketchup with red wine

An unusual plum sauce for winter is prepared with the addition of red wine. This is one of the few recipes that is made without tomatoes.

• 500 grams of prunes (or home-dried plums);
• 350 ml red wine;
• 3 tsp. wine vinegar;
• ground black pepper;
• 60 g figs.

We invite you to familiarize yourself with whole pickled beetroot for the winter.

Sequence of preparing tkemali for the winter:

1. Soak prunes in wine overnight. After 12-15 hours, the fruits are boiled for 5 minutes over medium heat. When cooking prunes, you must not let the red wine boil so that the preparation does not lose its taste.
2. Grind the boiled prunes in a blender. Pour in wine vinegar, add figs and pepper. Cook for another 5 minutes.

This ketchup has a peculiar taste, so many may not like it. It goes well with steaks and liver.

Preparation:

1. Remove the pits from the plums, remove the seeds from the hot peppers, and peel the garlic. Pass everything through a meat grinder or grind with a blender.
2. Add salt, sugar and spices to the resulting mass. Place on the fire and bring to a boil.
3. Cook the sauce, stirring, for 30–40 minutes. Then pour hot into sterilized jars, seal and store in a cool, dark place.

This adjika will go well with meat dishes. It can also be added to soups to add an island-spicy taste.

Plum ketchup with apples

It’s hard to imagine that plums and apples can be used to make a dressing for meat dishes. But this sauce goes well with beef, pork and poultry due to its sweet and sour taste. To prepare the recipe, apples, tomatoes and various spices are used.

Ingredients:

• 3 kg of tomatoes;
• 1 kg prunes;
• 1 kg sour apples;
• 3-4 onions;
• 1 tbsp. l. dried tomato;
• 150 grams of sugar;
• 3 tsp. sweet paprika;
• 1 tbsp. l. salt;
• 45 ml bite;
• spices to taste (black pepper, cloves, ground cinnamon).

Recipe preparation steps:

1. Core the apples and remove the seeds from the berries. Cut fruits and tomatoes into 5 parts. Peel the onion and cut it. Grind all ingredients through a meat grinder.
2. Place the puree in a saucepan and wait until it boils. Then reduce the heat, cook for 2 hours, stirring constantly.
3. Rub the finished tkemali through a sieve. Pour the sauce back into the pan, add salt, sugar and spices. Cook for half an hour.

Before the end of cooking, pour vinegar into the pan.

Preparation:

1. Remove the pits from the plums and chop the pulp along with the garlic and pepper. If you don't want the sauce too hot, remove the seeds from the peppers.
2. Add sugar, salt and tomato paste. Bring to a boil and simmer over low heat for 20 minutes, stirring constantly.
3. Then put the adjika into sterilized jars and roll up. Store in a cool place.

These homemade sauces will be an excellent addition to side dishes and main dishes. Many housewives appreciate such preparations and prepare them every year. So take note and share the recipes with your friends. And if you have your own proven method for making plum sauce, describe it in the comments. We will be grateful!

Bon appetit.

Selection and preparation of ingredients

In Georgia, a sauce made from tomatoes and plums is called tkemali. Now this sauce is popular all over the world due to its rich taste and aroma. The sauce received this name thanks to the main ingredient - the Tkemali plum variety. This is a subspecies of sour cherry plum.

Such fruits are much more sour than ordinary ones, but when used in sauce or ketchup they give a piquant sourness and a characteristic plum taste. It is these plums that are needed for subsequent recipes. The quality and taste of homemade ketchup depends on the selected ingredients.

When choosing tomatoes it is important:

• so that the tomato has dense pulp;
• It’s better to choose sweet and sour to taste;
• The richer and brighter the color of the fruit, the better.

Did you know? At a time when tomatoes were considered poisonous, American Colonel Robert Gibbon Johnson proved to everyone that they were edible. In 1820, in a crowded square, he defiantly ate a basket of tomatoes, and since then they have become widely used in cooking.

There are varieties of tomatoes that are ideal for pickling - dense, small and round. To make ketchup, you need varieties that have an excellent taste, are meaty, and have a high sugar content.

We invite you to familiarize yourself with what can be prepared from homemade goat meat

The best varieties will be:

• Big Beef (bright red color, sweet taste);
• De-barao Tsarsky (rose-red color);
• Brown sugar (burgundy-brown color, rich sweet taste);
• King of early (bright red color, good taste with bright aroma);
• Mazarin (red color, excellent taste);
• Mikado pink (pink color, great taste).

To prepare for cooking, Tkemali tomatoes and plums are thoroughly washed. The pit is removed from the plums (there are special tools for removing pits from berries, but if you don’t have one at hand, you can do it with a knife).

Important! The final weight of prepared plums will be less due to the lack of seeds. When calculating the amount of ingredients for recipes, it is better to take plums with a reserve.

A simple recipe for t kemali from plums at home

There are options for preparing the sauce that are suitable for those who do not want to spend a lot of time and effort in order to get an excellent result. The simplest and fastest tkemali recipe allows you to get a homemade dish in less than an hour.

Ingredients

• ¾ kg of any sour plums;
• head of garlic;
• a bunch of fresh cilantro;
• 3 large spoons of dry seasoning khmeli-suneli;
• 2/3 red hot pepper;
• a large spoon of sugar;
• a small spoon of salt.

Preparation

1. Grind the fruit in a food processor or pass through a meat grinder.
2. Cook with salt and sugar until the mixture boils.
3. Remove, wipe, add spices and garlic.
4. Cook for five minutes.
5. We roll the tkemali into jars.