Tkemali Plum Sauce Recipes

SOUR PLUM SAUCE (TKEMALI)

Sour Plum Sauce (Tkemali) image

The Georgians have this special dark red tart plum, called a tkemali they use in a lot of their recipes, especially sauces. It lends a sharp, tart flavor to the foods it is used with. To reproduce the flavor (unless you have a tkemali tree in your backyard) is to use slightly unripe fresh prunes and add lemon juice.

Provided by Witch Doctor

Categories Sauces

Time 1h

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 1/2 lbs unripe fresh prunes
3/4 cup finely chopped fresh cilantro
5 large garlic cloves, crushed in a garlic press
1 1/2 teaspoons crushed coriander seeds
1/4 teaspoon ground fenugreek
1/4-1/2 teaspoon dried red pepper flakes
1/4 cup fresh lemon juice (to taste)
salt, to taste
1 tablespoon olive oil

Steps:

In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
Drain the prunes, then pit and put them through a food mill.
Return the prunes to the saucepan.
Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
Taste and add more lemon juice, if needed.
Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
Top with the oil, seal, and refrigerate.
The sauce should stand for at least 4 to 6 hours before serving.
This sauce will keep in the refrigerator for up to 2 months.

Nutrition Facts : Calories 603.2, Fat 5.6, SaturatedFat 0.8, Sodium 8.2, Carbohydrate 149.6, Fiber 16.9, Sugar 87.1, Protein 5.7

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