Plum ketchup for the winter. Plum ketchup Recipe for making plum ketchup

Description

Ketchup made from tomatoes and plums for the winter is not only very tasty, but also immensely useful, because most vitamins and microelements are preserved even during heat treatment. In addition, this addition to main dishes turns out to be very tasty, which makes it superior to its store-bought counterparts. This plum and tomato ketchup can be added to sauce, made into delicious salads, or even served as an excellent snack.
If you are used to classic tomato ketchup and are worried that combined with plums it will not taste good, then you are mistaken. Plums and tomatoes go well together, as well as with the rest of the ingredients, and the result is a very tasty homemade ketchup.
Preserving such a dish for the winter is quite problematic, but not at all because it will quickly spoil, but because you will eat it until the cold season arrives. We advise you to make sure of this and try to cook at least one serving of this unrivaled ketchup at home using our step-by-step recipe with photo recommendations.

Ingredients

Tomato and plum ketchup for the winter - recipe

Prepare the required amount of plums to make delicious homemade ketchup. It is advisable to choose plums of large blue varieties, as they contain the sourness necessary for ketchup. Rinse them thoroughly and get rid of the seeds.

Tomatoes need to be blanched before cooking. To do this, boil water in a saucepan and lower the tomatoes into it for one or two minutes. Immediately after this, place the tomatoes in a bowl of cold water. This will make it easier to remove the peel and leave all the beneficial vitamins inside the vegetables..

Peel the onion, then cut it into four equal parts to make it easier to chop.

You should also peel the head of garlic, dividing it into cloves, which, in turn, also need to be peeled. Don’t forget to wash the peppers and then cut off the green tails..

Prepare a meat grinder with which you will grind the ingredients, and begin to twist the plums through it. You can use a blender if you want your homemade ketchup to be smoother and more uniform.

Chop the tomatoes in a similar way, and place the resulting mass on the fire in a bowl or pan. Ketchup must be cooked for two hours.

Meanwhile, while the ketchup is cooking, chop the greens with a knife, and chop the garlic and pepper with a blender or meat grinder to make the mass more homogeneous.

Add the freshly ground ingredients to the almost finished ketchup, then add salt and sugar, as well as other products to your taste, including vinegar. Cook your homemade ketchup for at least another half hour, constantly stirring the contents of the pan.

Sterilize the jars in which you will seal plum and tomato ketchup for the winter or rinse them with soda in advance. Then you can start filling them with hot ketchup and rolling up the lids. Turn them upside down and leave to cool, after which you can put them in the cellar until winter.

You will more than appreciate the incomparable taste of ripe plums in combination with the aromatic seasoning of hop-suneli and cilantro when preparing plum ketchup for the winter. If you find some similarity with tkemali in the recipe, you will be absolutely right.

But first, let’s find out the difference between plum ketchup and plum sauce. Ketchup for the winter, which we will prepare for you today, is an excellent addition to meat food, but it should not be used for preparing dishes and marinades.

So, to prepare homemade plum ketchup for the winter, you need to take the products according to the list. You won’t find vinegar in the photo of the ingredients, because during the process you will decide for yourself whether you need it or not. I store the twists out of the refrigerator, so I still add a little apple cider vinegar at the end of cooking.

The plums are taken ripe, but not crumpled. The fruits are carefully sorted and filled with cold water. Bring the pan with plums to a boil.

While the cream is softening, the greens are chopped.

The garlic is peeled and the hot pepper is prepared.

As soon as the skin of the plums begins to come off, the fruits are removed from the pan, placed in a colander and cooled. The pit is removed from the plums.

The plum pulp along with the peel is twisted in a meat grinder directly into a saucepan for cooking ketchup. Coriander and dill are also twisted there, as well as garlic and pepper. The contents are cooked for 10 minutes.

Then it is ground through a sieve.

Suneli hops, salt and sugar are added to ketchup. The pan is placed back on the stove.

Plum ketchup is simmered over low heat for 45 minutes. In the process, the foam is removed.

Dishes for winter storage are thoroughly sterilized over steam or in the oven. Opt for miniature glass jars with screw caps.

For long-term storage, ready-made plum ketchup is supplemented with apple cider vinegar.

Pour into glass jars and close. Flips over onto lids and is insulated.

For the winter, put ketchup from plums in the cellar or refrigerator.

Homemade plum ketchup is incomparable as an addition to meat dishes! Cook it with love, enjoy the plum taste and aroma.

Not all housewives prepare plum and tomato ketchup at home for the winter. What for? After all, in stores and supermarkets there is such a huge selection of all kinds of sauces. But, if you look at the composition of store-bought sauce, you can see that they contain preservatives and various chemical additives.

Of course, natural ketchups are also on sale, but they are very expensive. So why not make the sauce at home in your kitchen? True, the preparation will take quite a lot of time, but the cost of the finished product will be quite low, and the ketchup will be made from natural products.

Delicate plum ketchup with tomatoes and peppers at home for the winter

Very tasty and simple recipe

Ingredients:

five kilograms of ripe plums;
one kilogram of tomato;
half a kilo of red sweet pepper;
garlic - two heads;
hot pepper – two pcs.;
granulated sugar - one and a half glasses;
salt - two tbsp. heaped spoons.

Preparation steps:

prepare glass containers for the finished product. It is better to take glass bottles or half-liter jars. Wash them thoroughly with soda and sterilize over steam;
prepare vegetables: remove seeds from plums, cut tomatoes into slices, peppers into small pieces;
mince the ingredients;
transfer the vegetable mass to a saucepan with high sides;
put on fire and simmer for about an hour;
remove the pan from the heat, let the vegetable puree cool;
grind the mixture through a fine sieve to remove seeds and peel;
put the puree on the fire and cook for three hours;
forty minutes before cooking, add finely grated garlic;
at the end of cooking, pour in a little vinegar, but this is optional;
pour the finished product into prepared containers;
put in a cellar or basement.

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.

Plum sauce can be prepared not only with tomatoes. Sweet and sour apples, such as Antonovka, will give ketchup a special aroma. Then it is advisable to add various spices to this sauce: cloves, cinnamon and a little ginger.

Plum and tomato ketchup for the winter “Sweet and sour”

Pizza and pasta, meat and fish, borscht and vegetable soup - you can add a couple of spoons of homemade ketchup to all these dishes and bring their taste to perfection. And if you just want to have a snack, then a piece of black bread with homemade ketchup is just a godsend. In order for the ketchup to have a delicate sweet and sour taste, plums are added to the tomatoes.

Recipe No. 1

Products:

tomatoes - two kilos;
plums - kilo;
ground black pepper;
allspice – 4 pcs.;
sweet bell pepper;
half a glass of sugar;
spoon of salt.

Preparation:

grind vegetables through a meat grinder;
boil for a quarter of an hour;
grind through a sieve;
add salt, sugar and spices, except vinegar;
cook with stirring for 2-2.5 hours;
Pour into glass containers and close with metal lids.

An excellent video recipe for plum and tomato ketchup for the winter:

Recipe No. 2

Ingredients:

tomatoes - two kilos;
plums - half a kilo;
a teaspoon of ground red pepper;
salt, sugar - to taste;
cloves - three pcs.;
laurel leaf - three pcs.;
6% apple cider vinegar – half a glass.

Preparation:

remove pits from plums;
grind vegetables with a meat grinder or blender;
boil the tomato-plum mixture for two hours;
grind through a sieve;
add all the spices to the puree, except vinegar and pepper;
ten minutes before the end of cooking, add the remaining ingredients;
let it boil for ten minutes, pour the finished product into prepared jars or bottles.

Sauce made from plums is a real storehouse of vitamins. It’s easy to make sweet and sour ketchup from plums and tomatoes for the winter at home. And in summer and autumn it will come in handy with meat dishes cooked on the grill. The spiciness and sweetness can be adjusted according to your taste preferences. The main product of the sauce is, of course, ripe, fleshy and juicy plums. Other products are optional.

Tkemali is a spicy sauce originally from Georgia. Like all national dishes of this mountainous country, it contains a large amount of natural herbs and spices, and is therefore good for health. The only people who should refrain from consuming the sauce are people with gastritis and peptic ulcers of the stomach and duodenum.

Traditionally, tkemali is prepared from sour yellow or red tkemali plums (a type of cherry plum) or sloe. In Georgia, they grow in abundance both in the wild and in garden plots.

The classic sauce is sweet and sour, with a lemon-mint note, which it owes to a special mint - ombalo.

Georgians claim that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes have appeared that allow the use of various sour fruits, depending on the season and region of their growth.

These could be plums of different varieties, gooseberries, red currants or some other berries. If ombalo is not available, housewives often use other varieties of mint, getting excellent results.

Tkemali is a worthy addition to meat, fish, pasta and vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.

This preparation can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, and there is not a gram of fat and only 8 grams of carbohydrates. For this reason, you can diversify your diet menu with a clear conscience.

Useful properties of tkemali

Tkemali consists of fruits and herbs, does not contain oil, and therefore brings undoubted benefits to the human body. The active substances contained in spices help improve digestion and appetite.

A number of vitamins are preserved in the sauce - E, B1, B2, P and PP, ascorbic acid. Thus, by flavoring food with a spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the body’s cells, brain function, and the condition of the skin and hair.

Plums are a storehouse of pectin, which cleanses the intestines and activates its work. Therefore, any heavy food is digested easily and without problems.

Tkemali from plums for the winter - photo recipe

In the process of preparing preparations for the winter, housewives pay a lot of attention to various sauces. These include the familiar ketchups with unusual ingredients, and sometimes just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that is perfect for all meat products from barbecue to fried chicken legs. And with cutlets it will be incredibly tasty. Want to try? Then we prepare tkemali sauce for the winter at home.

Your mark:

Cooking time: 1 hour 30 minutes

Quantity: 3 servings

Ingredients

Plums: 1.5 kg
Garlic: 1 goal
Sugar: 8-10 tbsp. l.
Salt: 2 tbsp. .l.
Seasoning "Khmeli-suneli": 1 tsp.
Vinegar: 50 g

Cooking instructions

Yield: 1.5 liters of tkemali sauce.

P.S. To make the sauce identical to the legendary tkemali, before serving it needs to be generously sprinkled with chopped herbs and stirred.

Parsley and dill are suitable for this, half a bunch of each for a half-liter jar. It can be made more saturated by adding vegetable oil. This can be done both during the cooking process and before serving. No more than 30 ml per indicated container.

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

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
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.
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.
Chop the greens, pre-washed and thoroughly dried, as finely as possible and add to the future sauce.
Chili, washed and freed from seeds, chop finely and mix with the rest of the ingredients.
Garlic must be passed through a special press and added to tkemali.
Fill well-sterilized small jars with prepared tkemali sauce and close the lids. The dish is ready!

Yellow plum sauce

Alternative versions of the famous sauce are no less tasty and impressive. One of the most common is the tkemali recipe, which uses yellow plums. The most important thing is that they are not sweet and completely soft, otherwise the dish will not work out and will look more like jam than a sauce.

Ingredients for yellow tkemali

1 kilogram of yellow plums of any variety;
50 grams of sugar;
30 grams of rock salt;
5-6 medium cloves of garlic;
a pod of bitter green pepper;
a bunch of fresh cilantro weighing 50 grams;
a bunch of fresh dill weighing 50 grams;
15 grams of ground coriander.

Preparation

Peel the plums and pass them through a meat grinder, or grind them in a food processor. Add salt and sugar and cook for 7 minutes.
Remove tkemali from heat, after 10 minutes add chopped spices, herbs, herbs, garlic. Stir
Without waiting for the sauce to cool completely, pour it into prepared small containers that have been pre-treated with steam. Close with lids tightly.

Yellow tkemali is ready!

Blue plums - the most delicious sauce recipe

The famous sauce can be prepared from blue plums, which are very common during the season. They grow in gardens, on personal plots, and are sold in vegetable and fruit shops. The main condition is not to take ripe soft fruits.

Ingredients for tkemali from blue plums

1.5 kilograms of fruits;
2 hot peppers;
a couple of teaspoons of dried sweet pepper;
a tablespoon of a mixture of Provencal herbs;
a dozen cloves of garlic;
5 large spoons of granulated sugar;
2 large spoons of salt.

Preparation

Remove the seeds from the fruits and place them in a saucepan or basin.
Mix with granulated sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
Garlic and hot pepper need to be crushed using a press and added to the plums.
After adding salt and dry spices, you need to boil the tkemali for 10 minutes.
The hot sauce is poured into sterilized jars and sealed.

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

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

Recipe for tkemali with tomatoes

An alternative to the classic recipe is the option of adding tomatoes to the usual ingredients. In this case, the result is something between ketchup and tkemali. The sauce perfectly complements the taste of meat cooked on the grill or charcoal, pasta dishes, and vegetable stews.

Ingredients for tkemali from plums and tomatoes

1 kilogram of ripe tomatoes;
a quarter kilogram of chili pepper;
300 grams of unripe plums;
head of garlic;
a pinch of dried red pepper;
half a tablespoon of salt;
half a tablespoon of coriander;
glass of water.

Preparation

Simmer the washed and quartered tomatoes until the skin comes off. Usually half an hour of heat treatment is enough. We wipe through a sieve.
Grind the chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
Add tomato puree to the resulting mixture.
Boil in an enamel pan over low heat for a quarter of an hour. Don't forget to stir with a wooden spatula.
Pour tkemali into sterilized jars and seal.

The plums you use should be slightly unripe - sour and hard. This is the main condition for choosing the leading ingredient.
Cook in an enamel bowl; it is better to stir with a spoon or wooden spatula.
Do not add fresh herbs to hot sauce. Let it cool a little and become warm. In this case, vitamin C will be preserved, which is destroyed at high temperatures.
Try to ensure that all the garlic that gets into the tkemali is properly crushed. Large pieces that may accidentally end up in a dish will not make it better.
It is important to store the sauce in small jars. This is necessary so that it does not spoil. An open can should be eaten within a week at most, otherwise mold may appear.
If it is not important for you to get a classic tkemali as a result, you can add or exclude certain ingredients. Some housewives do not use fresh cilantro because of its specific aroma, others add sweet bell pepper, grinding it and adding it to mashed potatoes, lemon juice or even apples. It all depends on taste and individual preferences.

Homemade tkemali is an excellent alternative to store-bought sauces that contain artificial preservatives and colorings. Another advantage of the dish is the absence of vinegar, which negatively affects the mucous membranes of the gastrointestinal tract.

That is why tkemali is a rare spicy additive that can be given even to children without allergies. Traditional noble taste and benefits are combined in this classic dish of Georgian cuisine.

We look forward to your comments and ratings - this is very important to us!

I advise lovers of meat and Caucasian cuisine to try plum ketchup for the winter. My cookbook has accumulated several options for a savory snack made from plums and other vegetables. The ingredients are different, but all sauces made from plums go harmoniously with any meat dishes.

For ketchup, take 2 kg of the ripest and sweetest plums, wash them, dry them with a towel and put them in a saucepan with a thick bottom. The fruits need to be simmered for 40-50 minutes over low heat so that they release the juice. The temperature will make the berries soft. Place them in a colander and rub with a masher or large wooden spoon. We will take the pulp for cooking, and discard the plum pits and skins.

Peel and chop the garlic. You need about 100 g of it. Wash a medium bunch of fresh dill and blot it with a napkin. Let's cut the dill quite finely. From a 400 g jar of tomato paste, take 2 full tablespoons of paste, mix it with garlic and dill. Use a blender to puree everything into a fine consistency.

Place the plum base on the stove and heat to a boil. Cook for 7 minutes, pour out all the tomato paste from the jar, stir vigorously, and continue cooking for 15 minutes.

Add to ketchup:

garlic and green dill puree;
sugar - 25 g;
table salt -12 g;
a little pepper, preferably black.

Mix everything thoroughly and cook for another 20 minutes. Pour the finished plum ketchup into sterile jars.

Plum ketchup with tomatoes

You can prepare plum and tomato ketchup for the winter using my recipe. We will cook from large, red, lettuce tomatoes. You will need 2 kg of them. This sauce is best made with prunes; take 1 kg of them, pure, pitted. Remove the seeds using a knife.

We will remove the skins from the tomatoes. Boil water in a large saucepan. Place the tomatoes first in boiling water, then in cold water. The skin will be easy to clean after such a contrast bath. Cut the naked tomatoes into 4 parts.

Let's start with onions. You need 250 g. Peel the onion, wash it, and cut it into large pieces. Let's get to the garlic. You need 100 g of clean, peel-free slices. For spiciness, take 2 hot peppers, and for aroma, herbs:

cilantro;
parsley;
basil;
dill.

We use herbs at our discretion.

We take out a meat grinder and grind onions, tomatoes, plums. Cook the resulting mixture for 2 hours. Grind herbs, hot pepper, garlic in a meat grinder. We send the resulting paste to the vegetables. We also add there:

Table salt – 30 g.
Sugar – 200 g.
Seasoning from a mixture of peppers - 0.5 tsp.
Vinegar (table) 6% - 2 tbsp. l.

Boil for 45 minutes, the sauce should thicken. For the winter, we pour ketchup into jars and sterilize them in advance. Boil the lids for 5 minutes. We roll up the jars and send them for storage.

Cooking tkemali from yellow cherry plum

Recipes for sauces made from yellow plums are rare. I found a successful yellow cherry plum ketchup. To prepare it you need to take 5 kg. To make it easier to remove the bones, boil the cherry plum in a small amount of water. Temperature and water make the fruit soft.

Place the berries in a colander and grind. The pulp will separate, but the seeds and skins will remain in the colander. Simmer the pulp over low heat for 2 hours, it gradually boils down and becomes thick.

While the plum arrives, peel the garlic (3 heads), chop it with a knife or press. Prepare the spices, take 2 tablespoons of each:

Coriander powder.
Provençal herbs.
Mint.

Add 2 teaspoons of ground black pepper to them. Pour all the spices plus garlic into the sauce, add 0.7 kg of sugar and a tablespoon of salt. Cook tkemali for another 30 minutes. Pour into clean jars and store. There are other recipes for tkemali, which are made from red cherry plum.

Making delicious cherry plum ketchup

Recipes for sauces and ketchups with cherry plum are very tasty. Let's try to make cherry plum ketchup according to a traditional recipe. To prepare it you need 3 kg of berries and seasonings:

hops-suneli seasoning – 1 pack;
chopped coriander – 2 tsp;
finely ground red pepper – 1 tbsp. l;
paprika on the tip of a dessert spoon.

First we sort the berries, then wash them. We cut each one and remove the seeds. Place the slices in a saucepan and cook until softened. Grind the berries with a blender to a soft puree.

Mix all the dry spices with two tablespoons of tomato paste. Mix them well and add them to the cherry plum puree. Add 2 tbsp to the puree. l salt and 0.4 kg of sugar, cook for 15 minutes, stir the mass with a spatula. Add chopped garlic and cook the ketchup until thick. This will take 15 to 30 minutes. We put the cherry plum preparation into steamed jars for the winter.

According to reviews from friends, this ketchup is so delicious that you will lick all your fingers.

Plum ketchup with apples

Let's prepare plum ketchup for the winter at home. I like recipes that contain apples in addition to plums. The taste of such sauces is more harmonious in my opinion. This recipe for plum ketchup is very easy to prepare.

You need to take a 3 kg tomato, squeeze the juice out of it using a home juicer. Set the juice aside and work on the fruit. Wash 4 apples, peel them, cut out the seeds with a knife and cut into 4 parts.

Wash a kilogram of ripe plums and remove the seeds. Peel 5 onions. Grind plums, apples, and onions in a meat grinder. Pour the resulting mass into tomato juice, add 2 tbsp sugar, 2 tbsp table salt. l., cook for 60 minutes under the lid and the same amount without the lid. The mass should boil down well and excess moisture should completely evaporate.