Catalog

Tkemali

Recipes found: 36

Cherry Plum Tkemali

Cherry Plum Tkemali

A delicious addition to everyday and festive dishes. Store "Tkemali" on the bottom shelf of the refrigerator. It's best to distribute tkemali into small jars, as it doesn't keep long after opening. If you find the sauce too sour or lacking salt, you can adjust the taste directly during cooking or before use. The specified amount of ingredients yields approximately 250 ml of sauce.

from cherries for winter

from cherries for winter

A delicious addition to everyday and festive dishes. Note that salt, sugar, and spices can be adjusted to your taste. If you have coriander in powder form, add it directly to the pot with the other spices. Cherry tkemali pairs perfectly with meat dishes. Be sure to try it! Serve the sauce with meat, fish, or use it as a salad dressing.

Plum Tkemali

Plum Tkemali

Universal dressing for salads and hot dishes. I'm eager to share with you a simple and accessible option that everyone can try. Serve the sauce with meat, fish, or use it as a salad dressing.

Meat sauce

Meat sauce

Minimal ingredients — excellent result. The main ingredient of this sauce is plum (yellow or red cherry plum), as well as fresh herbs. Note that it's best to use fresh herbs to make the sauce more flavorful and aromatic. The amount of sugar, salt, and pepper can be adjusted once the sauce is ready. Additionally, you can add a bit of apple cider vinegar or lemon juice for a richer taste. Serve "Tkemali" sauce with meat, poultry, or fish. The prepared sauce can be stored in the refrigerator for several days.

Georgian Tkemali Sauce

Georgian Tkemali Sauce

Perfectly complements meat, poultry, and side dishes. I want to tell you, the sauce is ready. Store in the refrigerator and serve with dishes.

Tkemali

Tkemali

A delicious addition to both everyday and festive dishes. It's rare for a sauce to go equally well with both fish and meat, but this one is an exception. Moreover, it delivers a distinctly rich flavor, which is even more surprising. I'm sharing this recipe with you. Serve the sauce with meat, fish, or use it as a salad dressing.

Plum sauce

Plum sauce

The sauce takes just a few minutes to prepare. It gets its name from a type of plum that ripens at the end of summer, which is exactly when this sauce is traditionally made. It can be used with vegetables, meat, or fish. Like most dishes in Georgian cuisine, it's spicy and extremely tasty. If you haven't tried it yet, I highly recommend it. The prepared sauce can be stored in the refrigerator for several days.

Classic sauce

Classic sauce

Perfectly complements meat, poultry, and side dishes. One kilogram of ripe plums, spices, pepper, tomatoes, and vinegar — and you'll have a wonderful sauce suitable for many meat dishes. It takes less than an hour to prepare and is blended at the end using a blender. Tomatoes aren't included in the classic recipe, but in modern cooking, tomato juice and paste are essential ingredients of this sauce. The sauce is ready. Store it in the refrigerator and serve with meals.

Blue plum sauce

Blue plum sauce

Homemade sauce recipe. Save this detailed instruction to your cookbook.

Gooseberry sauce for winter

Gooseberry sauce for winter

Homemade sauce is easy and quick to prepare. The key is that the main ingredient should be slightly underripe, firm in texture, and sweet-sour. Many berries fit this description perfectly. Check it out. Serve chilled or at room temperature.

Sauce from green plums

Sauce from green plums

And don't you lag behind—quickly write down the steps to find out. Perfectly suits pasta, meat, and vegetables.

Blackcurrant sauce

Blackcurrant sauce

Minimal ingredients — excellent result. And I continue to add to the list of such recipes. I suggest you find out. The finished sauce can be stored in the refrigerator for several days.

Plum tkemali for winter

Plum tkemali for winter

A delicious addition to everyday and festive dishes. First, prepare the sauce jars by boiling them in hot water or heating them in the oven; scald the lids with boiling water. Then sort the fruits, wash them, and remove the pits. Pass all the ingredients through a meat grinder, finely chop the mint, and crush the coriander in a mortar. Transfer everything to a heavy-bottomed pot and simmer the sauce until it reaches the desired consistency. Taste for salt, sugar, and acidity. If the flavor is to your liking, go ahead and seal the jars. Serve the sauce with meat or fish, or use it as a salad dressing.

Tamarind sauce

Tamarind sauce

Perfectly complements meat, poultry, and side dishes. Tamarind belongs to the legume family. However, in this recipe, it can be substituted with tkemali plums or cherry plums. The sauce turns out sweet and slightly spicy. It goes well with meat (especially lamb) as well as rice dishes. Tamarind is most commonly used in Indian and Thai cuisines. Serve chilled or at room temperature.

Blue plum tkemali sauce

Blue plum tkemali sauce

Homemade sauce is easy and quick to prepare. For making tkemali, it's better to use table vinegar. It reliably preserves the sauce, preventing the jars from exploding. Authentic tkemali uses wine or apple vinegar, but it's hard to find good quality vinegar. I don't take the risk. The finished sauce can be stored in the refrigerator for several days.

Tkemali sauce with red plum

Tkemali sauce with red plum

A delicious addition to everyday and festive dishes. It's harvest season now, so this recipe is easy to prepare. The result is a tasty and healthy sauce perfect for meat, chicken, and vegetable dishes. Plums combined with spices create a delicate flavor and an exquisite aroma.

Sauce in a multicooker

Sauce in a multicooker

Minimal ingredients — excellent result. Tkemali sauce can be served with cooked meat dishes or used to marinate meat for baking. It is traditionally made from sour "Tkemali" plums, with the addition of coriander, dill, parsley, and ombalo (a type of mint). But what if you don't have Tkemali plums or ombalo, yet really crave this sauce? You can use sour cherry plums and regular mint instead. I'll also add that making Tkemali sauce in a multicooker is incredibly easy, quick, and a real pleasure. Serve it chilled or at room temperature.

Basil sauce

Basil sauce

A delicious addition to everyday and festive dishes. Traditionally made from sour "Tkemali" plums with the addition of cilantro, dill, parsley, and ombalo (mint). I know that Georgians are very particular about the authenticity of their recipes, but what can you do when you crave a tasty sauce for meat? So I use sour cherry plums and mint instead. Here's the recipe—it's perfect with pasta, meat, and vegetables.

Red plum sauce

Red plum sauce

An aromatic sauce that we'll make will transform any meat dish. You can prepare it in advance and store it in the refrigerator. Feel free to adjust the proportions of garlic and pepper: add more for a spicier taste or less for a sweeter sauce. The seasoning will have a beautiful color. Perfect for pasta, meat, and vegetables.

Tkemali sauce with adjika

Tkemali sauce with adjika

A delicious addition to everyday and festive dishes. I'll share with you how to make it. Serve the sauce with meat, fish, or use it as a salad dressing.

Tkemali sauce with khmeli-suneli

Tkemali sauce with khmeli-suneli

Perfectly complements meat, poultry, and side dishes. The recipe for "Tkemali" sauce is not complicated; the main thing is to obtain sour plums, as traditionally the sauce is made precisely from them. In Georgia, this sauce is served with meat, fish, and vegetables. Tkemali ingredients always include garlic, coriander, red pepper, salt, and sugar. Herbs and spices (such as cilantro, dill, and fenugreek) are also often added, enhancing the flavor of the finished dish. I'll explain and show you how. Serve chilled or at room temperature.

Tkemali sauce from bullace

Tkemali sauce from bullace

Homemade sauce is easy and quick to prepare. These berries make an excellent sauce-appetizer. The consistency, aroma, color, and taste—all are perfect! The taste is a tangy, sour-sweet blend, an indescribable tkemali that will delight the whole family. The ingredients are simple, except for the main one: it's usually available only in summer and autumn. The finished sauce can be stored in the refrigerator for several days.

Sauce (recipe for a multicooker)

Sauce (recipe for a multicooker)

Universal dressing for salads and hot dishes. This traditional Georgian sauce is made on a base of sour cream. Mint is a must, but not regular mint — it should be the ombalo variety. Unfortunately, it's unavailable in our latitudes, so I used regular mint instead. There are different types of tkemali, but today we'll make the yellow version with cilantro and basil. It's perfect with pasta, meat, and vegetables.

Walnut sauce

Walnut sauce

Universal dressing for salads and hot dishes. I'll tell you more below. Perfect for pasta, meat, and vegetables.

Apricot tkemali sauce

Apricot tkemali sauce

Homemade sauce recipe. Of course, this sauce is somewhat experimental, yet it has a very interesting flavor. Sweetish and spicy, it goes well with meat or chicken. You can adjust the amount of herbs and spices to your taste. Sugar can be omitted, as the sauce is sweet enough on its own. Good luck! Serve the sauce with meat, fish, or use it as a salad dressing.

Tkemali sauce from red currant

Tkemali sauce from red currant

Minimal ingredients — excellent result. It should be noted right away that the specified amount of ingredients yields one 700-gram jar. This amount will last about a month. The sauce pairs perfectly with meat dishes, as well as simple side dishes like pasta or boiled potatoes. I'm sharing with you an easy recipe for making tkemali sauce from red currants. Good luck! The finished sauce can be stored in the refrigerator for several days.

Tkemali sauce from red plum damsons

Tkemali sauce from red plum damsons

Perfectly complements meat, poultry, and side dishes. This homemade tkemali sauce made from red apricots can be either thin, almost syrup-like, or thick and rich, resembling jelly. I chose the second option, simply cooking the prepared purée for a longer time on the stove. It's important to stir the sauce constantly, as it can easily burn on the pot's walls. I wish you good luck! The finished sauce can be stored in the refrigerator for several days.

Tkemali sauce from yellow plums for winter

Tkemali sauce from yellow plums for winter

Recipe for homemade sauce. In the end, my homemade tkemali sauce made from yellow plums turned out a bit thicker than intended. I think the reason is that I overcooked it on the stove—I didn't cook it on low heat, but rather on medium and high heat. Apparently, that's why it became so thick. However, it didn't affect the taste at all: the sauce turned out very delicious. I recommend serving it with meat or fish, or using it as a salad dressing.

Tkemali sauce with tomatoes

Tkemali sauce with tomatoes

Homemade sauce is easy and quick to prepare. This homemade tkemali sauce with tomatoes is quite simple to make, especially if you don't plan to make a large quantity. You can reduce the amount of ingredients to your liking, for example, making just one half-liter jar of sauce for winter using one kilogram of tomatoes. I wish you successful cooking! The sauce is ready. Store it in the refrigerator and serve with dishes.

Gooseberry Tkemali Sauce

Gooseberry Tkemali Sauce

Minimal ingredients — excellent result. This gooseberry tkemali sauce recipe will appeal to everyone who enjoys unusual flavor combinations and meat accompaniments. By the way, I really like serving it with French fries: a worthy alternative to sweet and sour sauce or barbecue sauce. Serve chilled or at room temperature.

Tkemali sauce from yellow plum

Tkemali sauce from yellow plum

The sauce takes just a few minutes to prepare. Here's a simple recipe. The finished sauce can be stored in the refrigerator for several days.

Kiwi tkemali

Kiwi tkemali

Minimal ingredients — excellent result. Recipe for making tkemali from kiwi: 1. Take kiwis and peel them. 2. Place the peeled kiwis into a thick-bottomed pot. 3. Pour water into the pot, cover with a lid, and start cooking until the kiwis are soft. There's no need to stir the sauce mixture during the first 25–35 minutes. Cook until smooth, until the kiwis turn into a puree and begin sticking to the spoon. 4. Let it cool slightly. If the mixture turns out too thin, continue cooking to reduce it. 5. Finely chop garlic, red pepper, and omboolo (the finer, the better). Using a blender is the best option, but not essential. 6. Add the chopped spices to the pot with the cooked kiwis and season with salt to taste. Be careful not to over-salt! 7. Stir well, then place the pot back on the heat for another 10–15 minutes, stirring constantly to prevent burning. 8. The simple kiwi tkemali recipe is ready. Serve the cooled sauce as an accompaniment to dishes. Store in the refrigerator and serve with meals.