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Plum sauce for meat. Chinese sweet and sour plum sauce

Appetizing plum sauce is a great addition to dishes. Prepare a plum sauce for the winter, and you will have a delicious seasoning for meat, pasta or fish. Choose any variety of plums, but look at their degree of maturity. Learn about the secrets of making sauce in our article.

Preparing plum sauce for the winter - preparation

Take whole and elastic blue, yellow or red plums without defects for the sauce. Overripe fruits will not work, as well as green ones. Fruit preparation:

remove stems and leaves from plums;
rinse under cold water;
if you are peeling, pour boiling water over the plums or soak in hot water for 5 minutes;
take out the seeds from the fruit.

Prepare plums for cooking for the big winter enamel pan and cans of 0.5 liters. Banks pre-sterilize.

Cooking tkemali plum sauce for the winter - a classic recipe

Products:

3 kg of blue plums;
0.5 st. spoons of salt;
5 st. spoons of sugar;
one bunch of fresh dill, cilantro and parsley;
head of garlic.

Peel the garlic from the husk, remove the seeds from the plums. Cut the fruit in half. Dry the washed greens. Your next steps are:

mince plum halves together with parsley, cilantro and garlic cloves. You can grind with a blender;
place the mixture in a deep bowl or pan and place on the stove;
boil over low heat, stir several times;
put dill into the boiling mass;
stir and boil for 40 minutes;
salt at the end of cooking, add sugar and cook for 15 minutes;
Pour the sauce into prepared jars and screw on the lids. Store in a cool place.

Preparing yellow plum sauce for the winter

Products:

5 kg of yellow plums;
2 heads of garlic;
460 g of water;
40 g of sugar;
20 g of salt;
hot chili pepper to taste;
20 g seasoning hops-suneli.

Place the prepared plums in a saucepan and add water. Boil over medium heat. Put the plums together with the liquid in a blender, add the de-seeded peppers and garlic cloves to them. Grind. Return the mass to the pot. You also send hops-suneli, salt and sugar there. Boil until the mass thickens and transfer the sauce to prepared jars. Roll up the lids, and after cooling, store in a cool place.

Preparing plum sauce with apples for the winter

This sweet and sour sauce prepared by the Chinese. An amazing combination of plums with curry and apples gives the sauce an unusual taste. Prepare:

3 heads of garlic;
2 kg of any plums;
1 kg of apples;
100 g of ginger;
a glass of cold water;
0.1 l of balsamic vinegar;
1 st. a spoonful of soy sauce;
ground pepper, curry to taste.

Finely chop the peeled ginger and prepared plums. Put in a saucepan, pour water. Put on the stove to boil. Until the mixture begins to boil, add the garlic squeezed out by the garlic, finely chopped apples, seasonings and soy sauce. After boiling, screw the fire, and boil for half an hour. Don't forget to stir. Give ready mix cooling time. Then grind with a blender. We return the resulting mass to the pan, bring it to a boil again, cook for 5-10 minutes and pour into jars. It remains to roll up the container with lids, and in winter add the sauce to different dishes.

There are many more recipes for making plum sauce. Be sure to include capsicum, suneli hops, coriander and cilantro in recipes. These seasonings will give the sauce a spicy amazing taste, and in winter the whole family will enjoy tasting it.

Culinary experts in many countries in various parts of the world have long paid attention to these juicy and tender fruits. And sauces for meat are present in several national cuisines at once. This is the name, for example, of one of the most common Chinese seasonings, quite often used for cooking national dishes. A Georgian recipe plum sauce for meat - tkemali - is probably distributed throughout the entire post-Soviet territory. Thus, juicy fruits are used almost everywhere where they grow, adding their national flavor to the dish. But the basis remains the same: various seasonings, spices, sometimes other vegetables and fruits. Each recipe for plum sauce for meat has its own original and unique taste, tested for centuries. Let's start with the notorious tkemali - the legendary dish

Plum Recipe from sunny Georgia

An amazing taste is given to it by a special variety of plums, common in Georgia. Already in the middle of spring, the first fruits of the splayed plum (cherry plum) appear here. These not quite ripe fruits are used for making tkemali. It is served with many, mostly meat dishes. It is prepared during the whole summer time, and according to the existing tradition, friends, neighbors, relatives are invited to feasts: Georgia is a very hospitable country. In different parts of the country, the recipe for plum sauce for meat may vary, but the Georgian flavor always remains.

What do you need to cook tkemali

Cooking

Tkemali - plum sauce for meat. The recipe for its preparation is not so complicated. The main thing (if you have everything necessary ingredients) - observe the sequence of actions, temperature conditions and cooking time.

Sour plums (let's take a whole bucket - 10 kg, so that it is enough for conservation, otherwise the sauce turns out so tasty that it is eaten very quickly) must be thoroughly washed and sorted out. Then we cook it in a large container for 40 minutes, filling it with water so that it covers the product.
Then we wipe the plum through a large sieve, at the same time pulling out the seeds and removing the peel. It turns out a slurry of the consistency of green mashed potatoes. We continue to boil the puree over low heat.
When a sour cream consistency is reached, we introduce seasonings in a fairly large amount, previously pounded and chopped, crushed garlic or finely chopped, hot red pepper. Here you already vary the quantity yourself: you like it spicier - more pepper and garlic, if not, then we prefer herbs and spices (based on approximately a bunch of herbs and a head of garlic for each kilogram of the main product - plums). Be sure to add a small teaspoon of pennyroyal. It will add extra flavor to the dish.
We carefully knead everything in a bowl and turn it off almost immediately, since many spices do not like a long heat treatment. Ours is ready. Let it brew a little and you can serve it to the table.
If you intend to prepare it for the future, then you can use half-liter glass jars. Decompose the sauce and sterilize directly in jars for a while. Then roll up.

A few secrets from experienced chefs

meat sauce. Recipe with photo

Among the Chinese, this seasoning is also quite in demand and is often used with some dishes. Chinese plum sauce for meat (recipe with photo - below) is prepared no less simply than Georgian. It's all about the ingredients, which differ quite significantly. Another fundamental difference is the use of vinegar. It tastes sweet and sour, spicy and spicy.

Ingredients

Cooking

Usually stewed plum sauce for meat (Chinese recipe) is prepared from plums that have been pitted and peeled. Scalding the fruit with boiling water will help to cope with this.

A wonderful addition to any dish is an appetizing sauce that fills the food with an exquisite aroma, subtly emphasizes the uniqueness of taste. Plums are the perfect base for an amazing seasoning that you can use on barbecue, fish or pasta. And so that this fruit can be eaten in the winter, preserve ketchup from it. Such a spin for the winter will be an indispensable tool for the hostess to prepare delicious holiday dinners. How to cook it and what are the important secrets of canning - later in the article.

How to choose and prepare plums for harvesting for the winter

The fruits must first be selected and carefully prepared for the seasoning preparation procedure. If you approach this stage lightly, the result may disappoint you with fermented spins in the winter. Therefore, read on for the basic recommendations on how to choose and process plums correctly.

Choose firm, whole fruits that are free from defects.
Avoid using overripe specimens, as they can spoil the taste during the preparation of the sauce.
In order for the spins to be stored for a long time, it is important to remove the bones.
Thoroughly wash each cream, remove the stalks and leaves.

What utensils do you need

Prepare the necessary utensils in advance. It is important to take into account all the recommendations in this regard, otherwise you risk getting an unsuccessful result, and the sauce cannot be stored in canned form. Next, study the detailed list of dishes that you will need:

Large plastic bowl for washing plums.
Enameled cooking pot.
Glass jars. A volume of 0.5 liters is optimal.
You may need additional kitchen appliances: a blender, a slow cooker, a meat grinder.

Delicious step-by-step recipes for plum sauce for meat

With the help of plums, incredibly appetizing seasonings are obtained that perfectly emphasize the taste of any meat or fish dish. Having tried plum seasoning at least once, you will dream of repeating it, realizing that you haven’t eaten anything tastier for a long time.

As a rule, cooks of Caucasian nationality specialize in the preparation of such sauces, which is worth only the original "Tkemali", which is easy to spread just on bread and enjoy. You can also cook such yummy at home with your own hands.

"Tkemali" from cherry plum in Georgian

wonderful Georgian cuisine is in great demand among the Slavic peoples. She is adored for her amazing meat dishes and sauces for them. "Tkemali" has become the most popular, it is served with lamb, beef or pork. This unsurpassed sweet and sour taste brings to bliss everyone who is lucky enough to try a thick and aromatic addition to the main course. Not a single inquisitive hostess refuses to learn how to cook it, so you will find further detailed recipe.

Ingredients:

0.7 kg of cherry plum.
A bunch of cilantro.
5 garlic cloves.
Half a teaspoon of coriander and a quarter of red pepper, finely ground..
Half a regular glass of lemon juice.
1/4 tsp salt.
1 st. l. vegetable oils.

Cooking algorithm:

Put the cherry plum in an enamel pan. Pour in enough water to cover the fruits, bring to a boil.
Reduce the intensity of the fire, cover with a lid and boil until soft (10-15 minutes).
Drain the water through a colander, remove the bones, wipe on a fine sieve.
Put the grated mixture back into the pan, add the squeezed garlic, finely chopped cilantro and the rest of the ingredients, except for the oil. Put on fire.
Bring the mass to a boil, hold for a couple more minutes and remove.
Pour the plum sauce into sterilized jars.
Top with oil, tightly preserve with lids.
Not canned "Tkemali" can be perfectly stored in the refrigerator for up to two months.

Anyone who has never tried ordinary ketchup made with plums does not know how tasty such a condiment can be. Be sure to try this recipe to be sure of this statement. The combination of tomatoes and plums gives an extraordinary taste, the appetizingness of which lies in sweet and sour notes. Stock up a little for the winter with this recipe and you'll see how popular plum sauce will prove to be among your family and guests.

Components:

2 kg of tomatoes.
1 kg plums.
0.2 kg of onion.
One and a half st. l. salt.
0.2 kg of sugar.
3 chili peppers.
0.5 tsp hops-suneli.
A couple of bay leaves.
Two tablespoons vinegar 9%.
0.1 kg of garlic.
A bunch of dill, cilantro, parsley, basil.

Step-by-step instruction:

Rinse the tomatoes, peel them, cut across the top and dip in boiling water for a moment.
Separate the pits from the plums.
Cut the onion into 4 pieces too.
With a blender, break the tomatoes, onions, plums into gruel.
Boil the resulting mixture in an enamel pan over low heat for about two hours.
Greens with garlic, chili, also chop with a blender.
Add all the ingredients to the tomato-plum mass and boil again for half an hour, until the ketchup begins to thicken.
Take out the bay leaves.
Pour plum sauce into clean jars, preserve.

Many appreciate sauces for their spiciness, so chefs do not regret hot pepper chili when preparing a plum supplement for meat. So the culinary ace tries to achieve a special taste of a hot dish with notes of acidity and sweetness. You can easily prepare such a seasoning for harvesting for the winter, because it retains its amazing taste for a long time and does not deteriorate. So see how it's done below. spicy sauce with blue plums.

Components:

4 kg of blue plums.
5 st. l. salt.
4 chili peppers.
4 heads of garlic.
Dried cilantro.
Coriander seeds.
Dill, basil.
A handful of shelled walnuts.

How to prepare:

Rinse the plums, remove the pits.
Boil for half an hour, grind on a fine sieve with a silicone spatula.
Add the chopped remaining ingredients and simmer again until the seasoning begins to thicken.
Pour plum sauce into jars, twist, wrap.

Unusual homemade adjika from plums and bell peppers

The traditional preparation for the winter is adjika. It is closed in parallel with tomatoes and used as a seasoning for many dishes. However, few people know that ordinary adjika can be easily turned into a sauce of extraordinary taste by adding a little plum. You can immediately serve such a preparation with a dish to pamper your guests. Below you will find a detailed recipe for cooking.

Required Products:

2 kg plums.
1 kg bell pepper.
0.2 l tomato paste.
0.2 kg of garlic.
0.2 kg of sugar.
4 chili peppers.
2 tbsp. l. salt.

Action algorithm:

Separate the pits from the plum. Grind the pulp with a meat grinder along with peeled garlic, bell pepper and chili.
Add remaining ingredients and simmer for 20 minutes. Stir the sauce constantly.
Spread over sterilized glass jars, roll up the lids tightly.

With curry without sterilization

Not only Caucasians cook seasonings with plums - in Chinese national cuisine can't do without it too sweet and sour sauce and eat literally everything with its addition. There are few secrets to preparing such an addition to dishes, but the result exceeds all expectations thanks to the magical combination of fruit and curry. It turns out an insanely delicious seasoning that deserves to be prepared for the winter. And to quickly master this recipe, study step by step instructions cooking next.

Ingredients:

2 kg plums.
1 kg of apples.
Three heads of garlic.
0.1 l of balsamic vinegar.
0.1 kg of ginger.
1 tbsp soy sauce.
A glass of drinking water.
Curry, ground pepper - to taste.

Cooking instruction:

Peel the ginger with plums, finely chop, dip into an enamel pan, pour water over it.
While the mixture is boiling, squeeze the garlic into it, add finely chopped apples, vinegar, soy sauce and seasonings.
When the apple-plum mass boils, reduce the heat and cook for another 30 minutes. Do not forget to stir.
Grind the cooled mixture with a blender.
Boil again, pour into clean jars and roll up.

With tomatoes in a slow cooker

If your kitchen has such a wonderful assistant to any housewife as a slow cooker, then you should definitely use it to prepare a delicious seasoning for the winter with tomatoes and plums. The process itself will not take you a lot of time, and the result will surely delight you with an amazing appetizing property. Prepare such a sauce to cook incredible meat dishes with plum dressing for the new year and any other holiday. Check out the step by step recipe below.

What you need:

1.5 kg plums.
1 kg tomato.
Three hundred grams of greens (cilantro and basil) and the same amount of sugar.
Two-thirds of a glass of fruit vinegar.
1.5 medium chili peppers (one large)
A pinch of salt.

How to cook:

In the plum, remove the stones, cut in half.
Peel the skin off the tomatoes by dipping each in boiling water. Cut into 4 pieces.
Place the tomatoes with plums in the multicooker bowl, set the “Steaming” mode, cook for up to 10 minutes.
Grind boiled tomatoes with plums with a blender.
Add the rest of the products on the list. Again, use the blender.
On the multicooker display, set the “Steaming” program again and bring the mixture to a boil.
Pour into a glass container and seal.

If you didn’t have time to roll up the Tkemali sauce for meat dishes during the plum conservation season, then seasoning from plum jam will easily cope with this task. With this wonderful dessert, you can prepare a delicious sweet and sour sauce that will complement any dish. The manufacturing process will be surprisingly fast, and the result is perfect. How to cook such a seasoning - see below.

Components:

Half a liter of plum jam.
8 cloves of garlic.
1 chili.
50 grams of apple or balsamic vinegar.
A bunch of cilantro.
0.5 tsp salt.

Preparation description:

Peel the garlic, chop with a blender, adding jam, herbs, chili.
Add salt gradually, tasting the sauce.
Serve immediately as a seasoning for meat.

Chinese sweet and sour plum sauce

Plum is a common fruit in China, with which they prepare a variety of dishes, wine, sauces, etc. The Eastern nation highly appreciates the original sour taste that this fruit gives to any meal. Russians are also not alien to the love of such seasonings, so they are often used as an addition to meat. The result is a dish that is very balanced in taste, which even a sophisticated gourmet will not refuse. Step by step recipe you will find below.

Components:

1.5 kg of sweet and sour plums.
2 bulbs.
1 clove of garlic.
0.1 kg of ginger root.
Half of a chili pepper.
0.2 kg of sugar.
Three carnations.
1 tsp coriander.
0.5 tsp cinnamon.
0.5 st. fruit vinegar.
0.5 tsp salt.
Glass of water.

Cooking:

Chop onion with ginger and garlic.
Separate the pits from the plums cut in half.
Put everything in a saucepan, fill with water, boil. Boil over low heat for half an hour.
Grind with a blender, add sugar with vinegar, spices. Boil up to 45 minutes.
Transfer the sauce to jars, roll up, wrap with a blanket, leave to cool.
After a day, you can take the blanks to the cellar.

Video recipes: how to make plum sauce at home

There is still a lot delicious options plum sauce, which are easy to make with your own hands. For this, it is not always necessary to waste precious time. Below, watch the video recipes for plum seasonings, one of which describes in detail how quickly and for barbecue in nature. And the second clearly tells the recipe for a spicy preparation using soft plums in combination with garlic and basil. Use the suggested secrets to deliciously feed your family.

RECIPE #1

Plum sauce for meat - homemade recipes with photos

Ingredients:

Plum (preferably red, but I have Hungarian) 1 kg.
Hot red pepper to taste - my pepper was not very hot, so I added 3 pods
cilantro
Sugar to taste - I took about 2 tablespoons
Salt to taste - I took about 1 tsp.
Ground coriander 1 tsp

Cooking:

Rinse the plum, pat dry, cut in half and remove the pits.
Scroll the plum halves through a meat grinder or chop in a blender.
Peel the pepper from the seeds and finely chop, lay out to the plum.
Put the plum on a small fire and cook for 20 minutes.
Now add very finely chopped cilantro, salt, sugar and ground coriander to the plum. Bring to a boil and cook for 10 minutes.
Beat the plum sauce again with a blender, put it in a sterilized jar and roll up the lid.

RECIPE #2

Ingredients

Pitted plum - 2 kg.

Fresh basil - 1 bunch

Ground coriander - about 1 tbsp. spoons (to taste)

Hot pepper - 1-2 pods

Salt, sugar to taste

Cooking plum sauce for meat
Remove the pits from the plum. Put in a blender and grind together with peeled hot peppers.

We spread the finished mass in a stainless pan.

Bring the plum puree to a boil. Boil for about ten minutes.

Add salt, sugar, to taste.

Chop the basil and put it in a bowl.

Season the sauce with coriander.

Boil the whole mass for another five minutes. Then turn off the fire. Let cool slightly. Grind again with a blender. This time you can do it right in the pan with a puree attachment. We take a test for the last time. The sauce should turn out with a pleasant sourness, a little sweet and spicy. We give the spiciness to the plum sauce the one that, in our opinion, is optimal. To do this, put as much capsicum as you need. The spiciness also depends on the pepper itself. It's not always sharp enough.

Bring the homogeneous finished mass back to a boil, boil for about five minutes.

Sterilize lids and jars. We put boiling sauce in half-liter jars and roll it up.

Plum sauce can decorate any meat dish and become your favorite. From this amount of plums, about three half-liter jars can be obtained. Therefore, when harvesting, plan how much sauce you will need in the winter.

Plums can be taken any, especially valuable in this case, sour varieties. And our plum sauce for meat is ready, enjoy your meal.

http://interesnye-recepti.ru/sous-iz-sliv-k-myasu/

RECIPE #3

Cooking time: 35 min.

Preparation time: 15 min.

Number of servings: 10 pcs.

Ingredients for the recipe "Sauce for cherry plum meat":

Sweet and sour meat sauce

I propose to cook a very tasty sweet and sour cherry plum sauce. It goes great with meat or chicken. Such a sauce is prepared from cherry plum puree with the addition of red ground pepper, garlic, sugar and dill seeds. If desired, parsley, cilantro or mint can be added to such a sauce at the end of cooking. The finished sauce is stored in the refrigerator in a sealed container.

Choose soft juicy sweet and sour plums for the sauce. You will also need as main ingredients fresh root ginger, rice vinegar and cinnamon. A substitute for rice vinegar is fruit vinegar or balsamic, fruit or berry juice, fresh ginger root can be replaced with dry ground, cinnamon sticks can also be replaced with ground powder.

If desired, onion, fresh or canned pineapple, garlic cloves, star anise or anise seeds can be added to the composition of the plum sauce, hot peppers black, red or chili, carnation inflorescences. The amount of sugar, demerara, honey or sweet natural syrup is adjusted to taste depending on the acidity or sweetness of the plums.

Pour water into the bottom of a saucepan or small saucepan, put slices of ginger root pulp and a cinnamon stick in it. Bring to a boil and cook for a couple of minutes.

Then add plums, sugar, other spices and lightly salt. Plums need to be cut into halves or quarters, be sure to remove the seeds. Leave or remove the peel - it's up to you.

The easiest way to remove the peel is in the following ways. Cut soft plums in half and grate each half on a coarse grater, the pulp will be crushed, and the peel will remain in your hand. Cut off a thin layer of peel from whole dense plums with a vegetable knife. In this version, the peel is left.

Simmer the plums over low heat until they are soft, about 20 minutes, making sure not to burn. You may need to add a little more water if the plums do not release enough juice. At the end of cooking, pour in the selected vinegar, add chili. Then remove large spices, i.e. cinnamon stick (and star anise).

Puree the plum pieces with any remaining spices using the immersion attachment of a blender or in the small bowl of a blender with rotating blades. If you want to get the sauce in the form of a homogeneous mass, then chop the plums with spices in a continuous mode until the desired result is achieved. If you want to get a sauce with pieces of plums, then grind the mass cyclically, i.e. for a few seconds 2-4 times.

This plum sauce can be stored in the refrigerator for up to three days. For more long-term storage you need to add vinegar before seaming, i.e. bring the pureed sauce to a boil again, pour in the vinegar, pour the plum mass into sterile jars and roll up.

The sweet and sour Chinese plum sauce for pork is especially good, but in general it is used with the same dishes as ketchup.