How to make a delicious plum and tomato sauce for the winter

Plum ketchup with tomatoes

Traditionally, ketchup is made from tomatoes or tomato juice, but plums are used to give the dish an unusual flavor.

Attention! The basis of the Georgian dish, in addition to berries and garlic, includes spices, without which tkemali will lose its unusual taste.

Ingredients:

1.5 kg of medium-sized tomatoes;
700 g plums;
3-4 onions;
2 hot chilies;
head of garlic;
pennyroyal;
1 tbsp. l. fine table salt;
155 grams of granulated sugar;
2 tsp. peppercorns;
2 bay leaves;
50 ml 9% vinegar;
Dried or fresh herbs.

Stages of preparing a recipe for the winter:

Large blue berries are used for tkemali. These varieties have the sourness necessary for the dish. Wash the fruits and remove the seeds.
Wash the tomatoes and place them in boiling water for a few minutes. Remove the peel after this. Peel the onion and garlic, cut the onion into 4 parts. Trim the stem of the peppers and remove the seeds.
Grind the plums in a blender. Use the same method to make puree from tomatoes. Mix the tomatoes and plums, put on low heat and simmer for at least 2 hours, stirring.
Finely chop the onion, garlic, green pepper (if using fresh) with a knife. Add along with sugar, vinegar, bay leaf, salt and spices. Cook for another 30-35 minutes.

Pour the finished tkemali into jars, turn them over and cool to room temperature. Put it in the basement before winter sets in.

Ketchup with plums and apples for the winter at home

This option is especially suitable for meat and poultry. It has one drawback: once you try it, you will lose all desire to buy store-bought analogues.

We will use:

Plums - 0.5 kg
Tomatoes – 1.5 kg
Apples (medium size) - 0.5 kg
Onion - 2 pcs.
Sugar - 100 g
Vinegar (9%) - 1.5 tbsp. spoons
Salt - 1 teaspoon
Ground black pepper - 0.5 teaspoon
Cinnamon, red pepper - a pinch of each

Output - close to 2.3 liters

There are zero difficulties!

We clean the fruits from seeds and cores, cut them (together with tomatoes and onions) into pieces, which we pass through a meat grinder. Place it on the fire, wait for the optimistic gurgle - it’s boiling! - and cook, not forgetting to stir, for 2 hours.

Finally grind the mixture removed from the stove using an immersion blender. Add the missing ingredients and return to the burner - cook for another 40 minutes. Pour in the vinegar, mix - you can put it in jars! The family is delighted, the house guests are shocked!

Yellow plum ketchup

Plum tkemali is prepared not only from blue fruits. Berries with yellow pulp are also suitable. The dressing is served with hot dishes, meat, kebabs, poultry, fish and added to the traditional Georgian pickle - lobio.

Recipe ingredients:

5 kg yellow plums;
2 medium heads of garlic;
2 tbsp. l. fine salt;
2 tbsp. l. khmeli-suneli;
1 tsp. ground paprika;
2 tbsp. water;
4 tbsp. l. granulated sugar;
1 hot chili.

Preparation:

Peel the berries and remove the seeds. Place the fruits in a saucepan and add water. Place on the stove, cook until boiling.
Peel the pepper from seeds, remove the peel from garlic. Finely chop the vegetables and add to the plum puree. For a homogeneous consistency, grind the garlic and pepper in a blender. Add salt, sugar and spices.

Bring tkemali to a boil again. Pour the finished dish into jars and leave until winter.

Ketchup from plums and tomato paste for the winter “You will lick your fingers!”

The simpler the recipe, the easier it is to prepare it at home. If you don't like spending extra minutes in the kitchen, this variation is exactly what you need. It’s prepared in no time, the taste is amazing, there is no complexity. In combination with meat or fish, there is no equal, and such a sauce will work perfectly as a marinade. Let's try!

Ingredients:

Plums - 2 kg
Sugar - 200 g
Garlic – 200 g
Tomato paste - 2 tbsp. l.
Hot pepper - 3 pcs. (pods up to 10 cm long)
Salt - 2 tbsp. l.

Yield: approximately 2 liters

Preparation.

Grind the garlic, fruits, and peppers through a meat grinder. Add sugar, salt and paste, put on the stove, bring to a boil, reduce heat and simmer for 20 minutes. Place hot into pre-sterilized jars. Voila! The charm of summer fruits, sleight of hand and no fuss. We are completely ready to welcome winter!

Let's play with taste!

Do you want a richness of shades? We use coriander, cilantro, thyme, and various peppers. Need to remove the bitterness? Don't forget to remove the seeds from the hot pepper before cooking. Are you interested in a special additive - specifically for pasta (pasta)? We try basil with lemon juice. You will need a small bunch of the herb itself, and add the juice at the very end of boiling - after testing.

With sharpness - be careful!

For the first experiments, it is better to use not the entire supply of hot peppers, but only two out of three. It’s better to add a little bit of the last copy and try it 5 minutes before the end of cooking. Added, stirred, tasted. This will help you decide more accurately whether it’s worth continuing to accentuate the sauce or whether it’s time to stop.

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:

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.
Place the puree in a saucepan and wait until it boils. Then reduce the heat, cook for 2 hours, stirring constantly.
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.

How to make ketchup from tomatoes and plums, the best recipe. Making delicious tkemali

Home/Recipes and preparations/How to make ketchup from tomatoes and plums, the best recipe. Making delicious tkemali

Homemade ketchup is a very popular preparation. It can be made using tomatoes and plums. The berries make the taste sweet and sour and spicy, and the consistency of the sauce is thick.

Please note that if you still end up with too thin ketchup, but want it thick, you can add a little flour or starch to it.

The sauce itself goes well with meat dishes, fried potatoes, sausages and sausages, as well as boiled pasta. Let's find out how to make delicious ketchup based on tomatoes and plums.

We need the following ingredients:

Tomatoes 1 kg.
Plums 500 gr.
Sugar 25 gr.
Salt 10 gr.
Paprika and pepper to taste.
Cinnamon and cloves (optional).

Prepare ketchup as follows:

We take the ripest tomatoes. You can take some that are missing, with cracks, visibility and other defects. This way you can save money by buying fruits at the market. But rotten fruits will not work, although if they are partially rotten, you can simply remove the inedible part.
Tomatoes need to be thoroughly washed and coarsely chopped.
To prepare the sauce you will need a frying pan or saucepan.
Now let's take plums. Cut each berry in half. Remove the pit.
Add plums to tomatoes.
Cook the tomatoes and plums over moderate heat for about half an hour. Please note that the sauce must be covered with a lid.
Place the products in a sieve. Wipe them with a spoon. We only need the juice; the peels and seeds of the tomatoes will remain on the sieve; we don’t need them.
Pour the juice back into the saucepan and put on fire.
Add paprika, salt and sugar, and pepper. If you want the sauce to be spicy, you can add red pepper. Also don't forget about cloves and cinnamon.
Mix the sauce. Bring to a boil over low heat. Cook for 15 minutes. Please note that at this stage of cooking the lid is not used, we want the moisture to evaporate. This way the sauce will be thick.
Now let's prepare the jars. They need to be washed well and sterilized in the oven or steamed.
Pour hot ketchup into jars.
Sterilize the lids. We close our ketchup.
Pour hot water into the pan. We put it on fire. We pasteurize jars of ketchup in water, this will preserve it for a year (perhaps even more).
As soon as the water boils, sterilize for 15 minutes.
Place the jars upside down. We wrap ourselves in a blanket. We store it like this for 24 hours, then we take it to the cellar.

Please note that you can make ketchup not only from plums, but also from pears or apples.

Berries and fruits can also be spoiled - with wrinkled skin or watery. But they don’t use rotten ones, they will ruin the product.

Ketchup is one of the most important ingredients in the kitchen. The sauce goes well with meat, fried potatoes, sausages, sausages and other salty foods.

Please note that you can add bay leaf, cinnamon, cloves, black and red pepper to experiment with taste. Some people use sweet peppers, which are also ground through a sieve along with tomatoes and plums.

In this case, the sauce turns out more delicate. Don’t be afraid to experiment with products and their quantities, because this is the only way to make the ketchup you like the most.

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Plum ketchup with tomato paste

Homemade plum ketchup prepared according to this recipe turns out sweet and sour. You can add some spice by adding chili powder.

Ingredients for the recipe:

3.5 kg blue plum;
2 cans of tomato paste;
3 heads of garlic;
3-4 sweet peppers;
chili powder;
75 grams of granulated sugar;
30 grams of salt.

Preparing a recipe for the winter:

Peel the plums and grind in a blender. Finely chop the garlic and pepper. To obtain a uniform consistency, sweet peppers are ground in a blender. Place the puree in a container and pour in the tomato paste. Simmer over low heat for about 1 hour.
After the sauce has cooled, rub it through a sieve and boil again (about 3 hours). A few minutes before readiness, add hot pepper, sugar and salt.

The finished sauce is placed in sterilized jars. After the ketchup has cooled, the preparations are sent to the refrigerator or basement and preserved for the winter.

Recipe for “Ketchup with plums”:

Remove pits from plums. Peel and chop the onion. Scald the tomatoes with boiling water, remove the skin and cut out the stem.

We pass all the ingredients through a meat grinder. I took the smallest grate, as in the photo.

Peel the garlic and hot peppers.

Pour the resulting tomato-plum-onion puree into a saucepan and simmer for 2 hours over low heat.

We pass garlic, hot pepper and herbs through a meat grinder. Add salt, sugar, bay leaf, a mixture of peppers and chopped herbs, garlic, hot pepper to the future ketchup. Pour in the vinegar and cook the ketchup for another 30-50 minutes until thickened. Remove the bay leaf. Pour into clean, sterilized jars, roll up, turn over and wrap until cool.

Yield: more than 2 liters. Jars of ketchup are perfectly stored in the apartment.

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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.

Ingredients for the recipe:

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

Sequence of preparing tkemali for the winter:

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.
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.

Classic plum ketchup recipe

Plum ketchup for the winter can be prepared according to the classic recipe if you don’t want to experiment. You can get different shades of taste thanks to spices.

Ingredients:

3 kg of ripe berries;
water;
fresh cilantro and dill;
chili powder;
2-3 heads of garlic;
2 tbsp. l. pennyroyal;
1 tbsp. l. granulated sugar;
salt is added to taste;
15 g hops-suneli;
3.5 tbsp. l. vinegar.

Preparing a classic recipe for the winter:

Rinse the berries, place in a saucepan, add water and bring to a boil. After the peel begins to separate from the pulp, the tkemali base is removed from the heat. Strain the cooled puree through a colander.
The greens are finely chopped. Peel the garlic and chop coarsely. Place the puree in a saucepan, add herbs and spices. Cook for half an hour. 10 minutes before the end of cooking, add sugar, salt and vinegar.

Hot tkemali is transferred to jars and sealed. Store plum sauce in the basement until winter.

Homemade plum and tomato ketchup: a simple recipe for the winter

This is the perfect sauce! The aroma, taste, simplicity and speed of preparation are countless advantages. Are you making ketchup for the first time? Start with this recipe.

We need:

Tomatoes – 1 kg
Plums – 1 kg
Garlic - 2 goals.
Hot pepper - 1 pc.
Sugar - 120 g
Salt - 1 tsp.
Cilantro - 1 bunch
Cumin, suneli hops, coriander - 1 tsp each.
Fresh ginger - 2 cm piece
Allspice, fresh mint - to taste and desire

Preservation yield: up to 2 liters

Which plum to choose?

Our favorite is Hungarian. Differences: oblong dark fruits with a seed that is easy to separate.

Let's cook it easily and with pleasure.

Grind the tomatoes in a meat grinder and remove the pits from the plums. Combine the two fruits in a saucepan and put it on the fire. Bring to a boil, add hot pepper and let simmer for 10-15 minutes. Grate the garlic and ginger into a separate container. Let's add seasonings there. Finely chop the cilantro and mint, and grind the cumin in a mortar.

Grind the mixture of the main ingredients using a blender. If you don’t have a miracle of technology at hand, you can grind the additives through a sieve the old fashioned way. Place the dishes on the fire and simmer until the sour cream thickens. Add spices, salt, sugar.

That's all - hurry up and pour the hot deliciousness into jars and roll up tightly. On the cold days of winter, such a spicy sauce will warm you up and lift your spirits!

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.

Preparing a recipe for the winter:

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.
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.

Plum ketchup with basil or oregano

Spicy herbs, such as basil, mint or cilantro, are added to any Georgian dish.

Advice! Expensive oregano is an oregano that grows in the forests of the central regions of Russia and the Volga region. Therefore, to prepare this recipe for the winter, you can prepare the spice yourself.

Ingredients for the recipe:

2 kg of berries;
a bunch of fresh basil;
2 tbsp. l. oregano;
4-5 garlic cloves;
1 tbsp. l. Sahara;
salt to taste.

Preparing the sauce:

To prepare the recipe, the fruits are peeled, washed and pitted. Grind in a blender. Place the puree in a saucepan and add oregano. If oregano is used, it can be added fresh (only the leaves are used).
Cook over low heat for 40 minutes. Finely chop the basil and peeled garlic. Place in sauce and add sugar and salt. Cook for another 10 minutes.

Pour into jars and store in the basement until winter.

Plum ketchup with bell pepper

For the winter, you can cook sweet and sour ketchup with sweet bell peppers. It can be served with steaks, spaghetti and roasts. Ingredients for preparing winter dressing:

2.5 kg of damsons (or cherry plum);
1 kg of sweet pepper;
2 tbsp. l. Sahara;
dried basil, cilantro and dill;
1 tbsp. l. finely ground salts;
2 bay leaves;
carnation.

Preparing a recipe for the winter:

Peel vegetables from seeds, grind in a blender or grind through a meat grinder. You can also chop finely so that the consistency of the dressing is not uniform.
Peel the prunes and mix with chopped pepper. Cook for 40 minutes. 20 minutes before the end, add salt, sugar and spices. Pour hot dressing into jars.

Tomato ketchup with starch for the winter

Tomato ketchup with the addition of starch turns out thick and tastes no different from a similar product from the store. Ingredients:

2.5 liters of thick tomato juice;
200 grams of granulated sugar;
2.5 tbsp. l. salt;
3 garlic;
2 tsp. Chile;
70 ml vinegar;
85 grams of starch.

Preparing the recipe:

You can prepare tomato juice yourself. But if you want to make ketchup faster, you can buy ready-made ketchup in the store. Bring the juice to a boil. Salt, add sugar and chopped garlic. Heat for another 15 minutes.
Add chili and vinegar. Cook for half an hour. You need very little chili so that the dressing does not turn out spicy.
Dilute the starch in a small amount of ice water and add to the juice, stirring constantly. Boil the juice again for 15 minutes.

If desired, add any spices to taste.