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How to cook tkemali from yellow cherry plum. Culinary recipes and photo recipes

The classic Georgian sauce Tkemali is made from small blue cherry plums. In the Caucasus, it grows literally near every house. This is an incredibly sour fruit. Variants of yellow, green and red cherry plum are more common everywhere. In Russia, tkemali is prepared from any plum, but always sour plum.

Cherry plum is the basis. To make the sauce, add garlic, mint (it prevents fermentation) and a lot of herbs. This is a recipe for making cherry plum tkemali for the winter according to the rules. But both in Georgia and in other countries, every housewife can replace some ingredients with her favorite ones.

Nuances of preparation

Garlic, mint and hot pepper must be included in the recipe, but herbs and seasonings vary depending on tastes. Even in Georgia, every housewife has her own signature recipe. But there are some nuances that are present when preparing in any version:

1. If you take cherry plum (of any color), then you need to remember that during the cooking process they greatly, about 4 times, decrease in volume. Therefore, it is necessary to calculate the quantity especially carefully.
2. Add spices and herbs to taste. But in yellow tkemali they put only fresh herbs, in red - dried, and in green - any kind.
3. What is added to the sauce is not the usual peppermint, but pennyroyal.
4. Tkemali is stored well in the refrigerator, but if jars of sauce are to be stored at room temperature, they must be sterilized and hermetically sealed.
5. The jars should be small in volume, since once opened the sauce will not be stored for a long time; it must be used.
6. Reyhan herb goes well with red and green cherry plum. In Russia it is called either Reagan or blue basil.

If the sauce is made from plums, it must be quite sour, since acid is a natural preservative.

Tkemali for the winter from yellow cherry plum

Ingredients:

yellow cherry plum – 1 kg;
fresh greens (dill, cilantro, etc.) - several bunches;
garlic – 125 g;
salt – 50 g;
red pepper – 5-7 g.

Preparation:

1. Banks small size Wash thoroughly and sterilize along with the lids.
2. Sort the cherry plum, remove the stalks, rinse in cold running water.
3. Remove the seeds by cutting on one side.
4. Place in a saucepan and add salt to release the juice. Leave overnight.
5. Cook in own juice over low heat for about 30 minutes.
6. Place the cooked mixture on a sieve. Grind so that the pulp is in the pan and the cherry plum skin is on the sieve.
7. Continue cooking until the puree has reduced to approximately creamy consistency. It is impossible to determine the exact time at this stage - it depends on the juiciness of the plum.
8. Grind garlic and fresh herbs.
9. Now add garlic, red pepper, chopped herbs to the puree. And cook for another 5 minutes.
10. Remove from heat, immediately package, seal tightly with lids, turn over, wrap in a warm blanket - the workpieces should cool as slowly as possible.

Tkemali from green cherry plum

Ingredients:

green cherry plum – 5 kg;
fresh cilantro - 2 bunches;
cilantro in seeds – 3 tsp;
fresh fennel – 1 bunch;
fresh pennyroyal – 2 bunches;
fresh dill – 2 bunches;
garlic – 5 heads;
sugar - to taste;
salt – 1 tbsp. l.;
water – 1 tbsp.

Preparation:

1. The cherry plum needs to be sorted, the stalks removed, and washed in cold running water.
2. Place in a saucepan, add the specified amount of water. Cook over low heat until softened.
3. Place the cooked mixture in a colander and grind until pureed.
4. As a result, the cherry plum skin and seeds should remain in the colander.
5. Grind all herbs and garlic.
6. If there are no cilantro seeds, they can be replaced with coriander - the taste will not be affected. It is also advisable to grind the seeds in a mortar.
7. Turn garlic, herbs and herbs into a homogeneous mass using a blender.
8. Put the saucepan with the puree on the fire, add salt, mixture from the blender, ground pepper, sugar, hot water. Simmer the sauce for about 40 minutes over low heat.
9. Take a sample, if there is a need to balance the salt/sugar, add spices, and cook for another 15 minutes.
10. Sterilize prepared jars and lids.
11. Pack, hermetically seal with lids, turn over, wrap in a warm blanket.

Red cherry plum tkemali

Ingredients:

red cherry plum – 2 kg;
salt – 2 tbsp. l.;
fresh cilantro - 1 bunch;
garlic – 10 cloves;
hops-suneli - 2 tbsp. l.;
ground hot red pepper - to taste;
sugar (optional) – 2 tbsp. l.

Preparation:

1. Sort the cherry plum, remove damaged and rotten fruits, wash in cold running water.
2. Remove the seeds.
3. Place the cherry plum in a cooking pan, add salt to release the juice.
4. Cook the cherry plum over low heat until completely softened.
5. Cool the resulting mass and grind in a blender, you should get a homogeneous puree.
6. Grind the garlic through a press, finely chop all the greens.
7. Stir garlic, chopped herbs, suneli hops, pepper, sugar into the cherry plum puree. Place everything in a saucepan and simmer for another 15 minutes.
8. Hot tkemali is packed into prepared jars while hot and immediately sealed.
9. Turn the jars upside down and wrap them in a blanket. Wait for it to cool naturally.

Tkemali for the winter with walnuts

Ingredients:

red cherry plum – 3.2 kg;
fresh cilantro – 220 g;
walnuts – 200 g;
sugar -150 g;
hot red pepper - to taste;
garlic – 1 head;
hops-suneli - 1 tbsp. l.;
salt – 2 tbsp. l. without slide;
fresh mint – 50 g;

Preparation:

1. Rinse the cherry plum, sort it out, remove the seeds, add salt and wait until the juice appears.
2. Place the pan on the fire until it boils, reduce the temperature and cook for about 20 minutes until the fruits are completely softened.
3. Throw the cherry plum along with the resulting liquid into a sieve and grind, separating the pulp from the skin.
4. Grind all the necessary herbs and garlic in a blender. Add everything to the puree, stir in hops-suneli and sugar.
5. Put on fire and simmer for another 10 minutes.
6. Peel and chop the walnuts.
7. Add nuts to the sauce and bring it to a boil. Simmer over low heat for another minute or two.
8. Remove from heat and pack into sterilized jars, seal tightly with lids.
9. Turn the jars upside down and wrap them in a blanket.

There is a nuance here: the nuts can be ground very finely. But some housewives like it when there are small particles in the sauce, then the nuts are not ground, but simply chopped into small pieces.

Note

In the recipe for making tkemali at home, three ingredients remain unchanged: cherry plum (any sour variety of plum), hot red pepper and garlic. And then each housewife adds to the sauce everything that suits her tastes. This mainly concerns greens. In addition to dill and cilantro, you can add parsley, ombalo (mint), basil, marjoram, fennel, coriander, dried bay leaf etc.

But housewives who were unable to get the necessary greenery in fresh. Dried herbs and spices are also suitable. And if there is a problem with this, you can add the popular seasoning khmeli-suneli to tkemali. It contains basil, parsley, cilantro, marjoram, celery and many others. useful herbs in dried form. The main thing to remember is that fresh herbs are added 3-5 minutes before the end of cooking, and dry spices 15 minutes before the end of cooking.

The most delicious tkemali can be prepared only from the cherry plum variety of the same name. If you can’t find real tkemali plums, you can take any plum with a sour taste (or ordinary unripe plums) and sloe berries, in the following proportions: for 3 kg of plums - 2 kg of sloe. The sloe gives the sauce a pleasant dark red color; thanks to this trick, the cherry plum tkemali recipe will be the most delicious, even without the necessary ingredients.

Another important ingredient is the special herb ombalo, also known as “mint.” Without it, it is difficult to achieve those specific rich shades of taste that are characteristic of real Georgian tkemali! In addition, it plays the role of an additional preservative. If you can't find ombalo herb, you can replace it with a mixture of peppermint and thyme. Then your sauce will also be tasty, but still a little different.

And instead of dry cilantro, you can put ground coriander (about two teaspoons for the specified amount of ingredients).

Ingredients of the delicious tkemali sauce:

5 kg tkemali plums
1 bunch of ombalo grass (dry or fresh)
1 bunch of fresh dill
1 large bunch of fresh cilantro
1 equally large bunch of dry cilantro
1 head of garlic
3-4 tbsp. spoons of salt
Sugar - to taste

How to make the sauce

Rinse the tkemali cherry plum fruits well, place in a saucepan, pour about 100 ml of cold water. Bring to cook over low heat. When the plums have boiled until softened and cooled, transfer them little by little to a suitable container, removing the pits with your hands.
Press the plum mixture through a sieve.
Remove thick stems from fresh and dried herbs, rinse under running water and chop into small pieces. Divide the peeled head of garlic into cloves and finely chop. Also cut the hot pepper and combine with herbs and garlic.
Place everything in a blender and, adding a little softened boiled plums, grind until smooth. Now pour the resulting spicy mixture from the blender into a bowl with chopped fruits, add salt and sugar if the sauce turns out to be too sour. Place the container with the sauce on the stove and boil all the ingredients for about 7 minutes. Amazingly delicious tkemali sauce is ready!
Part of the finished sauce can be poured into sterile jars and poured on top small quantity boiled vegetable oil, close with plastic caps. This tkemali sauce can be stored in the refrigerator.
You can roll the rest of the mixture into sterilized jars to enjoy the magical summer taste of a wonderful vitamin sauce in winter. At the same time hot pepper you can put more - about 500 g, since over time the spiciness of the sauce decreases slightly. Bon appetit!

Tkemali from red cherry plum “Winter spiciness”

Treat yourself in winter to delicious tkemali sauce - a real storehouse of vitamins! This version of red cherry plum sauce has a delicate sour taste and, thanks to its rich red color, looks especially appetizing. You can also make this sauce from red plums, preferably not too sweet, although this is a matter of taste. This recipe for winter tkemali made from red cherry plum is a piquant combination of sweet and sour notes with spicy seasonings and aromatic herbs that will appeal to many.

To make red cherry plum tkemali especially tasty, there is one little secret: add a little basil to it, or chopped dried basil. It will give the sauce additional shades of taste and aroma and prolong its storage.

When selecting ingredients, keep in mind that the sauce boils down well for the winter, so 1 kg of cherry plum will yield approximately 500 ml of tkemali. However, if you like a less thick sauce, then you can simmer it until the volume is reduced not by half, but by about a third. The boiling process will not take you more than 30-40 minutes, but it is necessary for good preservation of the sauce.

Products

So, for 500-700 ml of finished sauce you will need:

Red cherry plum – 1 kg
A handful of fresh or dried mint (or better yet, ombala plants)
Garlic – 3 or 4 cloves
Dill with umbrellas - from 3 to 5 stems (can be replaced with a pinch of dill seeds)
Coriander seeds – half a teaspoon
Cilantro – 1 bunch (can be dried)
Hot red pepper – 1 small pod
Thyme – 1 sprig (can be dried)
Purple basil – 1 sprig (preferably, but not necessary)
Salt and sugar - to taste

Preparation

First, sort through the cherry plum well and select defective specimens, then thoroughly wash the remaining strong and beautiful fruits. Since fresh cherry plum seeds are very difficult to separate from the pulp, you need to steam it first.
Wash the dill stems, cut them, place them on the bottom of the saucepan, and place the cherry plum fruits on top. If you use dill seeds instead of stems, then you don’t need to take them, put one cherry plum in a saucepan. Pour in about one glass of water and place over low heat until the fruit gradually softens. After about 15 minutes, the fruits will begin to burst, opening to the seeds, and release juice. Place the steamed cherry plum on a sieve and forget about it for a while until it cools down.
Catch the dill stems from the saucepan; do not throw away the remaining juice; you will still need it to dilute the sauce.
Select the seeds from the slightly cooled cherry plum, separate the skins and throw it all away without regret. Place the remaining pulp and boiled dill stems in a blender, add peeled and chopped hot peppers. If the dill is in seeds, then put only the cherry plum and pepper into the blender. Grind everything well until smooth, pour the resulting mass into another saucepan, dilute with the juice from the boiled cherry plum and place on low heat to simmer.
The sauce for preparations for the winter should be reduced by at least a third when boiled, and it must be stirred from time to time so as not to burn.
After about 30 or 40 minutes, add seasonings: dill seeds (if you haven’t used the stems before), mint (or better yet, ombala), thyme, basil, salt, add sugar to taste. Add a little juice, if there is any left, and simmer for about 5-7 minutes so that the spices reveal their aroma. At the end of cooking, add chopped garlic and cilantro, cook for a minute and turn off.
Pour the sauce into sterilized jars and seal with sterilized lids. Cover with a towel until cool, then store in a cool place.

Don't be afraid to experiment with ingredients, reducing or increasing the amount of seasonings to suit your taste. Add your own ingredients - for example, tomato paste, cinnamon, cloves. Then you will have your own signature and fragrant tkemali for the winter!

Tkemali from yellow cherry plum: the most delicious recipe for the winter

Cherry plum with yellow fruits is a fairly common crop in our latitudes, characterized by good productivity, but, unfortunately, not sufficiently appreciated by housewives. Many delicious fruits are wasted, crumbling and covering the ground with a yellow carpet, but a considerable number of original vitamin-rich dishes can be prepared from them.

We bring to your attention a Caucasian recipe for tkemali made from yellow cherry plum for the winter, which is distinguished by its rich taste and exceptional healthiness. It is rightfully considered a calling card Georgian cuisine and goes well with dishes of meat, chicken, fish, potatoes and other vegetables. You can add it to kharcho soup, use it when stewing cabbage, even just spread it on a piece of bread or lavash - it will turn out very tasty! Preparing such a sauce is not at all difficult; even a novice housewife can easily cope with this task. The key is to find the right ingredients, especially herbs and spices.

According to classic recipe aromatic tkemali made from yellow cherry plum should be slightly sour, but not particularly spicy. Therefore, to prepare it you will need the following ingredients:

2 kg yellow cherry plum
10 dried mint leaves or half a bunch of fresh mint (ideally ombala, if you can find it)
1 bunch of fresh dill
1 tbsp. spoon of khmeli-suneli seasoning
1 tbsp. spoon coriander
10 small cloves of garlic
1 tbsp. spoon of salt
4 tbsp. spoons of sugar
1 teaspoon black pepper

Gather all the ingredients and you can start cooking.

Since cherry plum differs from plums in its sour skin and seeds that are difficult to separate from the pulp, it requires heat treatment before preparing various dishes. Therefore, first rinse the yellow fruits well, and without regret, get rid of wrinkled or slightly rotten fruits.
Place the selected fruits in an enamel pan and pour in about a glass of water. Light a small fire on the stove and place a pan with cherry plum. Stirring occasionally, bring to a boil. Then reduce the heat a little and cook the fruit for another 15-20 minutes.
When the fruits become very soft, turning into a mess, place them in a colander or sieve placed on another pan. Press the fruit thoroughly through a sieve, removing the seeds and skin as you go. Place the resulting puree on the fire, add salt, sugar and heat slowly. Stirring, bring to a boil. Add peeled and finely chopped garlic (you can put it through a garlic press).
Wash the dill and chop it very finely. If you have fresh mint, then you can cut it together with dill. Add dill and fresh mint to the sauce. If the mint is dried, chop it well, mix with coriander, ground black pepper and hop-suneli seasoning. Pour everything into the sauce and stir. Let the tkemali simmer over low heat for another 10 minutes, until the garlic pieces are soft, after which you can turn off the heat. The sauce is ready!
Carefully pour the aromatic tkemali sauce into sterilized hot jars, or bottles. Cover with hot, sterilized lids. Turn the jars over and make sure the lids are tight and not leaking. Cover the glass containers with a thick blanket and leave them to cool completely. Now you can put them in the refrigerator or other cool place to store preserves.

Now you know the most delicious recipe tkemali from cherry plum, and at any time of the year you can please yourself, your family and guests with a fragrant thick sauce with light sour notes. It will provide pleasant variety to your daily table, increase appetite, improve digestion and reveal new flavors of ordinary dishes. We wish you new gourmet experiences!

Yellow cherry plum tkemali is a simple and easy-to-cook recipe at home. And the taste of this Caucasian sauce is simply excellent; it goes well with all kinds of meat dishes. You can cook it just like that or prepare it for the winter.

How to prepare cherry plum tkemali for the winter?

Everyone likes yellow cherry plum from the first try. The technique for preparing it is very simple: the fruits are boiled until soft and the resulting pulp is crushed into puree. The recommendations below will help even beginners cope with the task perfectly.

This sauce cannot be prepared without seasonings, and therefore spices for cherry plum tkemali play an important role. Garlic, mint, pepper and herbs are ingredients that you can’t do without in cooking.
You can steam the cherry plums in a double boiler or boil them so that the berries simply become softer.
If the seeds in the fruit are easily separated before cooking, it is advisable to remove them immediately.

Yellow cherry plum tkemali, a simple recipe for which is presented below, can be classified as a classic version of preparing this sauce. Greens used include dill, cilantro and mint. If you don’t have hot pepper flakes on hand, you can take a mixture of peppers and adjust the spiciness of the sauce to taste.

Ingredients:

yellow cherry plum – 1.5 kg;
water – 50 ml;
granulated sugar – 150 g;
garlic – 5 cloves;
greens – 50 g;
hot pepper flakes – 1 teaspoon;
salt – 30 g;
oil – 60 ml.

Preparation

Rub the softened cherry plum through a colander, salt and sugar.
Boil over low heat for 15 minutes, stirring.
Grind the greens and garlic and add them to the puree along with pepper.
Boil for 15 minutes.
Place yellow cherry plum tkemali in jars, pour oil on top and roll up.

The recipe for tkemali from yellow cherry plum in Georgian will help you prepare an excellent one at home. It goes well not only with meat, but also with fish dishes. It is important that the cherry plum is ripe, then excellent taste the dish is guaranteed. Spices can be ground in a mortar before adding to the sauce.

Ingredients:

yellow cherry plum – 1 kg;
garlic – 1 head;
sugar – 3 teaspoons;
coriander seeds – 1 teaspoon;
hot pepper – 1 pc.;
salt – 20 g;
dill, cilantro, mint - half a bunch each;
Imeretian saffron – 1 teaspoon.

Preparation

Boil the cherry plum for 15 minutes and puree.
Garlic, coriander, salt, chopped herbs, sugar, saffron and pepper are added to the resulting mass.
Pour the mixture into a saucepan and dilute it with the cooking liquid from the cherry plum. The consistency should be like sour cream.
Boil tkemali sauce from yellow cherry plum for the winter for 20 minutes, distribute into jars and seal them.

The recipe for tkemali from yellow cherry plum for the winter with the addition of ready-made adjika allows you to prepare a very aromatic and hot sauce. Additionally, there is no need to use herbs and spices here; what is contained in adjika is quite enough. If the sauce is prepared in winter, then the cooking time is increased to 20 minutes.

Ingredients:

yellow cherry plum – 2 kg;
water – 150 ml;
ready adjika – 250 g;
heads of garlic – 2 pcs.

Preparation

The cherry plum is boiled until softened, and then pureed.
Add adjika, garlic and boil for 10 minutes.

Yellow cherry plum tkemali, the recipe for which is presented below, is prepared with the addition of ready-made tomato paste. This is not a completely traditional cooking option, but it’s worth a try, because the sauce turns out incredibly tasty. From the specified amount of components, about 3.5 liters of tkemali are obtained.

Ingredients:

yellow cherry plum – 4 kg;
celery – 1 bunch;
water – 250 ml;
parsley – 1 bunch;
garlic – 1 head;
hot red pepper – 1 pc.;
tomato paste – 500 g;
dried basil, suneli hops - 10 g each;
sugar – 500 g;
salt – 80 g.

Preparation

Peppers, herbs and garlic are ground in a blender.
The cherry plum is boiled until softened and rubbed through a sieve.
Add the remaining ingredients to the puree and stir.
Let the mixture boil and cook for 20 minutes, stirring.
Hot tkemali sauce made from yellow cherry plum is poured into containers and sealed.

A recipe that catches on with all housewives who have tried it at least once. This sauce will be an excellent alternative to various store-bought ketchups, because it is prepared exclusively from natural ingredients, does not contain harmful preservatives, and therefore turns out much tastier and healthier.

Ingredients:

yellow cherry plum – 2 kg;
tomatoes – 500 g;
garlic – 6 cloves;
mint, dill – 30 g each;
chili pepper – 1 pc.;
coriander – 30 g;
apple cider vinegar 6% - 1 tbsp. spoon;
honey - 1 tbsp. spoon;
water – 200 ml;
granulated sugar – 120 g;
salt – 50 g.

Preparation

The cherry plum is separated from the seeds, water is added, boiled for 10 minutes and rubbed through a sieve.
Grind garlic, peppers, tomatoes and herbs in a blender.
Add honey, sugar, vinegar, salt and spread it all into a puree.
Boil tkemali from yellow cherry plum for the winter for 10 minutes, and then distribute it into jars and seal.

Yellow cherry plum tkemali, the recipe for which is given below, has a real Georgian taste, because it contains the whole range of herbs and spices - cilantro, mint, garlic, pepper and suneli hops. The last component gives the sauce a special piquancy. Depending on personal preference, you can use more or less spices.

Ingredients:

yellow cherry plum – 3 kg;
fresh cilantro – 200 g;
sugar – 150 g;
salt;
hops-suneli, dried mint - 1 dessiatine each. spoon;
garlic – 12 cloves;
chili pepper – 1 pod.

Preparation

The boiled cherry plum is crushed to a puree, spices, herbs, pepper, garlic, sugar and salt are added.
Boil suneli with hops for 10 minutes and pour into jars.

The recipe for making tkemali from yellow cherry plum in a slow cooker is no different from the traditional version. You still need to soften the fruits, and then use a sieve or blender to puree them and boil them with spices. If the workpiece is intended for long-term storage, then for better preservation, 20 ml of vinegar can be added to the mass at the end.

Cherry plum sauce is the pride of the cuisine of the peoples of the Caucasus. Herbs and spices are added to the sweet and sour mass: pepper, basil, tarragon, and so on. The most delicious sauce comes from ripe yellow fruits containing citric acid. This cherry plum helps digest heavy foods, including fatty meat and potatoes, with which the sauce is served. In winter, this dish will take pride of place on your table.

Name:
Date added:	24.01.2017
Cooking time:	60 min.
Recipe servings:	1 l
Rating:	(No rating)

Ingredients

Recipe for cherry plum sauce for the winter

Wash the cherry plum, place it in a deep saucepan, add half a glass of water and place on medium heat. Add fresh thyme and simmer for 15-20 minutes until softened. When the plums have cooled, grind them in a colander. Place the puree in a saucepan and discard the skins and seeds.
It is better to store cherry plum sauce in the refrigerator or a cold basement. Cook the cherry plum for about 40 minutes over low heat, skimming off the foam. Prepare the spices and herbs that you will add to the sauce. Chop the washed cilantro or parsley and peeled garlic with a knife or blender. Then add them to the sauce. Add sugar, salt, and a little black pepper to the dish.

Mix the mixture well and keep it on the fire for another 15 minutes. Fill pasteurized jars with sauce. To avoid spoilage of the product, pour a few spoons over the sauce sunflower oil. Cover the dishes with sterilized lids. Store the sauce in a dry, dark and cool place. You can serve it with meat, poultry and even fried potatoes.

Georgian tkemali sauce - real, correct - is made from yellow cherry plum. Of course, they also cook from green ones, and even from plums it turns out well, but still the classic of the genre is yellow cherry plums, and they are quite sour, more sour than green ones. However, the sour taste of the tkemali base is not a hindrance at all.

Depending on what the additives are ( fresh herbs and dry spices), the shade of taste of the cherry plum sauce will also differ. Georgians add ombalo, a herb that is difficult to find here. But we have cilantro. Without cilantro, garlic and hot pepper Georgian tkemali is difficult to imagine - be sure to use them. The rest is up to you and for those who like to experiment with the flavors of classic dishes.

Ingredients

small cherry plum 700 gr
red basil 1 bunch
cilantro to taste
parsley
hot pepper 1 pc.
garlic 2-3 cloves
salt 0.5 tbsp. l.
sugar 4-5 tbsp. l.
cumin 1 tsp.
khmeli suneli 1 tsp.

How to cook tkemali from yellow cherry plum

The first thing to do is to thoroughly wash all the ingredients, which is important in canning. Place the cherry plum in a saucepan, pour half a glass of water. Turn the heat to medium and cook for 10-15 minutes until the plums are soft. Then remove the saucepan from the stove, cover with a lid, and let stand for 10 minutes.

Using a metal sieve, strain the entire plum. Pour the liquid in which the cherry plum was cooked into pureed puree.
(And the cake won’t go to waste. Pour boiling water over it, add sugar and you’ll get a compote.)

Since cherry plum is a rather sour variety of plum, add sugar to it, stir and put it on the stove to cook again. There should not be a violent boil; it is better to immediately turn the heat to low.

Meanwhile, finely chop the purple basil, cilantro and parsley, and chop the garlic and hot pepper.

Not only herbs, but also dry spices will add aroma and taste to the sauce. A lot depends on the aromatic additives: try others, and you will get a completely different taste of tkemali.

Cook, stirring constantly, for another 5-10 minutes, add herbs and spices to the sauce. Add them in parts and be sure to taste them to determine the right concentration of aromas for you. Add salt and sugar if necessary.

The consistency of the cherry plum is not liquid, plus, when it cools well, it will thicken a little more. If you want it to be even thicker, try boiling the tkemali by keeping it on the stove for an additional 10-15 minutes.

Pour the prepared cherry plum tkemali sauce into small, pre-sterilized jars. It is good to use jars with screw caps.

Twist the jars tightly and turn them over, wrap them in a towel until they cool completely.

You can store yellow cherry plum tkemali sauce in a cool pantry and refrigerator. You can keep it at room temperature for a short time, provided that the sauce is quickly used up.