The article contains 9 recipes for plum sauces - ingredients and step by step preparation.
Tomato plum sauce
Ripe tomato seasoning has won international acclaim as it goes well with all hot and cold dishes and snacks. Each country makes its own adjustments to the recipe of this useful product, but tomatoes continue to be its basis, to which you can add anything you want. We offer to try an unusual tomato-plum sauce, which will ennoble the dishes, helping them to reveal their true taste.
Ingredients:
- Tomatoes - 2 kg
- Plums - 2 kg
- Onions - 2-3 pcs.
- Sugar - 150 g
- Garlic - 100 g
- Salt - 1, 5 tablespoons
- Chili pepper - 1-2 pods
- Celery stalk - 2 pcs.
- Basil - bunch
- Dill - bunch
- Cilantro greens - bunch
Cooking tomato-plum sauce:
- Wash the tomatoes and plums. Make cruciform incisions on them and place them in a container with hot water for 15 minutes. Then carefully remove the skin from them and remove the bone from the drain. Twist the tomatoes and plums through a meat grinder.
- Peel the onions, dry them and pass them through the middle wire rack of the meat grinder.
- Rinse celery and basil and mince.
- Put the twisted plums, tomatoes, onions, celery and basil into a saucepan, add salt, sugar and simmer over high heat. After that, reduce the temperature to the lowest and cook the mass for 1, 5 hours.
- Peel the garlic and squeeze it through a press. Wash the dill and cilantro and chop finely. Add these spices to the pot 30 minutes before the end of cooking.
- Peel the chili peppers and seeds, chop finely and add to the sauce 15 minutes before the end of cooking.
- Cool the sauce and roll into sterilized jars.
Plum sauce with garlic
The recipe for plum sauce with garlic is very popular in many cuisines of the world. It can, of course, be purchased in bottles in a number of grocery supermarkets, but it is better to try to prepare it yourself, following this recipe. This sauce perfectly diversifies your usual food, adding unusual notes of taste to it.
Ingredients:
- Ripe tomatoes - 1 kg
- Plums - 0.5 kg (pitted)
- White onions - 1 pc. (large size)
- Garlic - 2 heads
- Apple cider vinegar - 1, 5 tablespoons
- Ground chili - 1/2 tsp
- Ground cloves - 1/2 tsp
- Bay leaf - 2 pcs.
- Salt - 1, 5 tablespoons (with a slide)
- Sugar - 150 g
Preparing the garlic-plum sauce:
- Wash the plums and tomatoes. Remove the seeds from the plums, while carefully examining the inside of the fruit, if you find worms, then remove them. Pour 100 ml of drinking water into a saucepan, put plums with tomatoes, cover, boil and evaporate for 5-6 minutes so that they boil and turn into a soft mass. Then remove the peel from them by rubbing the plum and tomato mass through a sieve.
- Wash the peeled onions, cut into 4 parts and chop with a meat grinder.
- Place the plum and tomato puree and the onion mass in a saucepan, boil, reduce the heat and boil the food for 2 hours.
- After 1, 5 hours, add salt, sugar, cloves, pepper, bay leaf, vinegar and garlic squeezed through a garlic to the mass.
- At the end of cooking, remove the bay leaf from the ketchup and purée the sauce with a blender until smooth.
- Once again, let the sauce boil the ketchup and pour it into sterile jars, rolled up with sterile lids. Store the sauce either in the refrigerator or in the cellar.
Video recipe for making spicy plum sauce in a slow cooker:
Tkemali plum sauce
Tkemali is a traditional Georgian plum sauce. It is prepared from ripe or unripe sour plums of a special type - tkemali (cherry plums). However, experience shows that the sauce is delicious from any variety of plums, depending on which it turns out to be sweeter or more sour, and the color of the ketchup also varies.
Ingredients for tkemali:
- Fresh plums - 4.5 kg
- Ground coriander - 1.5 tsp
- Mint - bunch
- Garlic - 5 cloves
- Sugar - 2.5 tsp
- Salt - 1 tsp or to taste
- Drinking water - 450 ml
Cooking tkemali:
- Wash the plums, put them in a 5 liter saucepan and add water. Locate a saucepan on the stove and simmer over high heat. Reduce the temperature to medium and boil the plums for about 2 hours. During this time, they should become soft, the skin should burst, and the pulp should separate from the seeds. Then remove the plum mass from heat and cool to room temperature.
- Take another saucepan, place a colander on it, transfer the plum mass and grind it, leaving the skins and discarding the seeds.
- Send the wiped and cleaned mixture back to the stove. Add coriander, washed mint leaves, garlic squeezed through a press, sugar and salt. Bring the mixture to a boil over medium heat, stirring constantly, and cook for another 5 minutes. Since tkemali sauce is a Georgian sauce, you can add pepper to it to your liking - hot red or black.
- Prepare sterilized jars, in which you put the hot mass, and screw it with metal sterilized lids. Wrap the jars with a warm blanket and leave to cool completely.
Video recipe:
Chinese plum sauce
In the shops where everything for sushi is sold, Chinese plum sauce can be bought ready-made. But why? After all, we will tell you how to make it yourself at home.
Chinese plum sauce can be served not only with Chinese dishes. It will also add flavor to the usual ubiquitous food. For example, it is delicious to use with meat, and especially with pork and duck.
Ingredients:
- Plums - 1 kg
- Sugar - 100 g
- Rice vinegar - 120 ml
- Ginger root - 40 g
- Garlic - 40 g
- Badian - 2 stars
- Cinnamon stick - 1 pc.
- Carnation - 4 buds
- Coriander seeds - 1.5 tsp
Making Chinese Plum Sauce:
- Wash the plums, remove the pits and skin. You can get rid of the peel in 2 ways: pour boiling water over the fruits for 15 minutes and remove the peel, or boil them for 5 minutes and rub through a sieve.
- Then place the plum mass in a saucepan, preferably with a thick bottom. Add all the ingredients for the sauce: sugar, rice vinegar, peeled and finely chopped ginger root, pressed garlic, star anise, cloves, coriander seeds and cinnamon stick.
- Place the saucepan on the stove, bring to a boil over medium heat and simmer for about 30 minutes, until the plums are tender.
- Remove the star anise star, clove buds, coriander seeds and cinnamon stick from the pan, and beat the sauce with a blender until smooth.
- Pour the hot sauce into sterilized bottles and close with sterilized lids. Wrap the sauce in a warm towel and leave to cool completely.
Apple plum sauce
All plum sauce recipes are a bit similar to each other, but if you add different spices and products, you can always get a completely new dressing. By preparing a sauce from plums and apples, you can get a spicy, moderately tart and slightly sweet sauce, where sweetness is pleasantly combined with pungency.
Ingredients:
- Plums - 0.5 kg
- Apples - 0.5 kg
- Drinking water - 50 ml
- Sugar - 500 g (You may need more or less sugar. It depends on the sweetness of the fruit.)
- Ground cinnamon - 1/2 tsp
- Carnation - 5 buds
- Ginger root - 1 cm. (2-4 g)
Cooking Apple Plum Sauce:
- Wash the plums and apples. Cut the core from the apples with a special knife, and remove the bone from the plums. Cut the fruit into 4-6 pieces, dip in a saucepan, add water and boil for 10 minutes. When the mass is steamed and soft, rub it through a sieve.
- Place the puree in another saucepan, add the sugar and simmer for about 10 minutes. Then add the peeled ginger root, cinnamon and cloves. Boil the mass for at least 5 minutes and the density of ketchup that you want to get. The longer the sauce evaporates, the thicker it becomes. Also, be sure to taste the sauce, you may need to add salt or sugar.
- Remove the clove buds from the finished ketchup. After the hot sauce, roll it up in sterile jars and seal with sterilized lids.
- Such a sauce will go great with various desserts, such as ice cream, pancakes or pancakes, and if you add cilantro greens, chopped garlic and season with salt before serving, then it can be used as a sauce for meat, fish, poultry, etc.
Beef in plum sauce
Besides the fact that plum sauce is served with meat dishes, it can also be used for pickling and cooking different types of meat. In the following recipes, you will learn how to do this. So, we present the recipe for beef in plum sauce. With this method of preparation, the meat acquires a slightly sour taste, spicy-garlic aroma, softness and juiciness.
Ingredients:
- Beef - 0.5 kg (lean part is better)
- Red onions - 1 pc.
- Green onions - 2 feathers
- Soy dark sauce - 200 ml.
- Plum sauce - 2, 5 tablespoons
- Honey - 1, 5 tsp
- Salt - 1/2 tsp or to taste
- Freshly ground black pepper - 1/2 tsp or to taste
- Peanut butter - 1, 5 tablespoons
- Refined vegetable or other oil - for frying
Cooking beef in plum sauce:
- Wash the beef, cut off the film and all the fat, and cut into thin strips, 5 cm long and 1 cm thick, which are laid out in any shape. If you pre-place the meat in the freezer for 25 minutes, it will be easier and thinner to cut.
- Prepare the marinade. In a small bowl, combine honey, salt, pepper, soy sauce, and plum sauce. Pour the beef slices with the resulting mixture, mix them carefully so that all the slices are evenly covered with it and send to the refrigerator for 2 hours, or better overnight.
- After this time, remove the meat from the refrigerator and place on the table for 20 minutes to warm up to room temperature.
- In a skillet, heat the vegetable oil to high heat. Add the marinated beef and onions, peeled and chopped in half rings. Cook for 10 minutes, stirring continuously.
- The dish is ready. Remove the beef from the stove, place it in a serving bowl, drizzle with peanut butter, and serve hot or warm. Sprinkle with sesame seeds and chopped green onions on top.
Pork in plum sauce
Pork is always delicious, and if it is also in plum sauce, then it is simply excellent. The sauce will give the meat a special piquancy, light spice aroma, slight sourness, pleasant pungency and barely perceptible sweetness. In addition, this method of cooking improves the appearance of the finished dish, making the pork much more beautiful in comparison with traditional recipes.
Ingredients:
- Pork fillet - 500 g
- Garlic - 2 cloves
- Green onions - 3 feathers
- Refined vegetable oil - 2.5 tsp for frying
- Plum sauce - 6 tablespoons
- Fresh ginger root - 3 cm
- Soy sauce - 1, 5 tablespoons
- Nuts - 10 g
Cooking pork in plum sauce:
- Cut off all the fat from the pork fillet. Heat the oil well in a large, heat-resistant skillet over high heat and place the meat in one piece. Fry it at medium heat for 15 minutes, turning it every 3 minutes until it turns evenly brown.
- Then wrap the meat in foil and immerse it in a saucepan of a suitable size with boiling salted drinking water. Boil and simmer for 7 minutes. Then remove the meat from the pan, remove the foil, dry it and cut into slices.
- Peel and grate the ginger on a medium or coarse grater, or cut into 0.5 mm cubes. Peel and chop the garlic. Add these spices to the pan in which the meat was fried and cook for 30 seconds. Then add soy and plum sauces and 4 tbsp. drinking filtered water.
- Place the chopped pork in a skillet and heat well. Then add finely chopped green onions and fry the food for another 2 minutes.
- Put the finished dish on plates, and sprinkle with any crushed nuts. An ideal side dish for such pork is stewed beans with cabbage. It will be very tasty if vegetables are also cooked in plum ketchup.
Chicken in plum sauce
A light and delicate dish with an exquisite and piquant taste can be prepared with chicken and fresh plums. Poultry goes well with sweet and sour fruity notes. It quickly becomes saturated with the aroma of spices and sauce. The original recipe can be used for a festive feast. It will be appreciated by lovers of combining poultry with fruits and aromatic spices.
Ingredients:
- Chicken (part of chicken) - 1 kg.
- Plum sauce - 4 tablespoons
- Plums - 300 g
- Garlic - 3 cloves
- Ground coriander - 1 tsp
- Ground black pepper - 1/2 tsp or to taste
- Salt - 1 tsp or to taste
Cooking Chicken with Plums:
- Rinse the chicken under running water, dry, cut into portions and brush well with salt, black pepper and ground coriander.
- Peel the garlic and cut into thin slices, which are placed under the skin of the chicken parts.
- Brush the chicken liberally on all sides with plum sauce and marinate at room temperature for one hour.
- Wash the plums under running water, dry, cut in half and remove the seeds.
- Grease a baking sheet with oil, place the chicken on it, sprinkle it with chopped plums and cover with cooking foil. Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before the meal is fully cooked, remove the foil and let the poultry brown.
We have given you examples of simple recipes for making aromatic plum sauces, as well as hearty dishes that can be prepared on their basis. If you like to flavor your food with different sauces, I advise you to stock up on plum sauce for the winter. Also, I note that although the sauce is mainly made from plums, but according to the same basic recipes, the sauce can be prepared using pumpkin, peaches, apricots and even some varieties of melons.
