Plum and tomato ketchup for the winter: how to cook at home? * Recipes

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If the family is tired of ordinary ketchup and monotonous sauces, then you can try ketchup with a “twist” in the form of plums. This sauce will complement the main dishes and will delight you with a rich taste and aroma. You will find the best step-by-step recipes in this article.

Selection and preparation of ingredients

In Georgia, tomato and plum sauce is called tkemali. Now this sauce is popular all over the world due to its rich taste and aroma. The sauce got its name thanks to the main ingredient - plum Tkemali. This is a subspecies of sour cherry plum.

Such fruits are much more acidic than usual, but in the composition of the sauce or ketchup they give a spicy sourness and a characteristic plum flavor. It is these plums that are needed for subsequent recipes. The quality and taste of homemade ketchup depends on the selected ingredients.

When choosing tomatoes, it is important:

so that the tomato has a dense pulp;
To taste, choose better sweet and sour;
the fruit is richer and brighter in color, the better.

Did you know? At a time when tomatoes were considered poisonous, American Colonel Robert Gibbon Johnson proved all their edibility. In 1820, on a crowded square, he defiantly ate a basket of tomatoes, and since then they have been widely used in cooking.

There are varieties of tomatoes that are ideal for pickling - dense, small and round. To prepare ketchup, you need varieties that have excellent taste, fleshy, with a high sugar content.

The best varieties will be:

Big Beef (color is bright red, the taste is sweet);
De Barao Royal (pink-red color);
Brown sugar (burgundy brown, rich sweet taste);
King of the early (the color is bright red, good taste with a bright aroma);
Mazarin (red color, great taste);
Mikado pink (pink, great taste).

In preparation for cooking, Tkemali tomatoes and plums are thoroughly washed. A bone is extracted from the plums (there are special tools for removing seeds from berries, if this is not at hand, you can handle it with a knife).

Important! The total weight of prepared plums will be less due to the lack of seeds. When calculating the amount of ingredients for recipes, it is better to take plums with a margin.

The best recipes

Ready plum ketchup is suitable for such dishes:

Main dishes. Ideally served with fish and poultry, a combination with kebab, kebab, lamb and other meat dishes is also popular.
Side dishes. The sauce is suitable for pasta, potatoes, grilled vegetables and some cereals.
Gas stations. Tkemali can be added to kharcho, cabbage rolls and meatballs.

Tkemali classic recipe

Experienced chefs advise serving such a workpiece on a cold table. Due to the presence of tannins and pectins in the plum, meat dishes with such a sauce are digested much better.

3 cans of 0.5 l each 40 min.

Nutritional value per 100 g:

Rinse the pepper under water and peel off the seeds.
Grind with prepared plums (seedless) and peeled garlic in a meat grinder.
Throw salt, curry and sugar. Then mix everything thoroughly.
Put cook on medium heat for about 20 minutes. After boiling, reduce heat and simmer for another 20 minutes.
Ready ketchup can be immediately added to ready meals or corked in jars.

Video recipe

Tkemal classic recipe

Easiest recipe

1 can of 0.5 L30 min.

Vengerka plums
1 kg

Nutritional value per 100 g:

Rinse plums with pepper under water. Extract seeds from the plum, and grains from the pepper. Fans of hot sauce can leave hot pepper grains, however, it is worth considering that such a sauce will become “burning”.
Grind plums with garlic in a meat grinder. Do the same with pepper. Throw spices, knead tomato paste and mix until smooth.
Put the resulting mixture on a small fire and wait until it boils. After that, reduce the heat and leave for another half hour.

Video recipe

The easiest recipe

Important! If unripe plums are taken to prepare ketchup, it is not recommended to leave such a preparation for long-term storage.

Plum and Tomato Ketchup

4 cans of 0.5 l5 hours

Nutritional value per 100 g:

Rinse plums, tomatoes and peppers thoroughly. Peppers cut and remove seeds. Grind everything with a meat grinder and mix.
Put the finished mass on a small fire and cook for 3 hours, not forgetting to stir.
Wipe the mixture through a sieve.
Return to the fire and bring to a boil. After the heat, reduce and leave to languish for another hour.
Add sugar, salt and pour vinegar. Put spices to taste.
Let it boil for another 30 minutes. After pour into banks.

Video recipe

Plum and Tomato Ketchup

Important! To ensure that the home ketchup does not deteriorate quickly during storage, the container must be washed well with soda and sterilized over steam.

Features of storage of blanks

Banks are best kept in a dark, cool place, cellar or pantry. You can also store blanks on the balcony. The main thing is that the temperature there does not fall below zero, otherwise the banks may burst. Also, banks need to be protected from sunlight.

The recommended shelf life for preservation with vinegar or citric acid in the composition is not more than one and a half years. If the amount of preservative is minimal, it is recommended to use canned food within 10-12 months from the date of seaming. An open billet should be stored in the refrigerator for no longer than 14 days.

Using the recipes from this article, in any cold winter you can please yourself and loved ones with delicious and fragrant ketchup, which is ideal for dishes of meat, poultry and fish.

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