Georgian Pickled Plum Sauce Tkemali Recipes
GEORGIAN PICKLED PLUM SAUCE / TKEMALI
Number Of Ingredients 9
Steps:
- 1. Fill a large saucepan half full of water and bring to a boil over medium-high heat. Immerse the plums in the water for 1 minute, then drain and rinse under cold running water. Slip off the skins, using a sharp paring knife. Cut each plum around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone. Cut each plum half in half again. 2. Combine the plums, water, 3 tablespoons lemon juice, the oil, garlic, coriander, 1/2 teaspoon salt, and 1/2 teaspoon hot pepper flakes in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, covered, until the plums are very soft, about 5 minutes. Transfer the mixture to a food processor or blender and process to a smooth purée. Return the purée to the saucepan and stir in the cilantro. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is reduced to about 2 cups, about 5 minutes. Remove from the heat and taste for seasoning, adding salt, pepper flakes, or lemon juice as necessary the sauce should be highly seasoned. Cool to room temperature and serve at once, or store, tightly covered in the refrigerator, for up to 2 weeks.Makes about 2 cupsNote: Prepare rhubarb as described above in step 2, substituting 1 pound fresh rhubarb, trimmed and diced, for the plums. You may need a tablespoon or so more sugar to balance the rhubarb's acidity.
Nutrition Facts : Nutritional Facts Serves
GEORGIAN PICKLED PLUM SAUCE / TKEMALI
Number Of Ingredients 9
Steps:
- 1. Fill a large saucepan half full of water and bring to a boil over medium-high heat. Immerse the plums in the water for 1 minute, then drain and rinse under cold running water. Slip off the skins, using a sharp paring knife. Cut each plum around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone. Cut each plum half in half again. 2. Combine the plums, water, 3 tablespoons lemon juice, the oil, garlic, coriander, 1/2 teaspoon salt, and 1/2 teaspoon hot pepper flakes in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, covered, until the plums are very soft, about 5 minutes. Transfer the mixture to a food processor or blender and process to a smooth purée. Return the purée to the saucepan and stir in the cilantro. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is reduced to about 2 cups, about 5 minutes. Remove from the heat and taste for seasoning, adding salt, pepper flakes, or lemon juice as necessary the sauce should be highly seasoned. Cool to room temperature and serve at once, or store, tightly covered in the refrigerator, for up to 2 weeks.Makes about 2 cupsNote: Prepare rhubarb as described above in step 2, substituting 1 pound fresh rhubarb, trimmed and diced, for the plums. You may need a tablespoon or so more sugar to balance the rhubarb's acidity.
Nutrition Facts : Nutritional Facts Serves
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- Add plums to a large pot or saucepan and fill with cold water until just covered. Bring to a simmer over medium heat and cook until plums are very tender and just beginning to break down, about 20 minutes. Remove plums from water using a slotted spoon. Reserve the cooking water.
- Over medium-low heat in a small saucepan heat 1 tablespoon of neutral oil until shimmering. Add onion and a generous pinch of salt and cook until softened and translucent but not browned, about 5 minutes. Reduce the heat to low and add garlic. Cook for another 30 seconds to 1 minute.
- In a sieve set over the pot, add the cooked plums and press them through the sieve removing the stones and scooping any remaining flesh into the pot. Add the cilantro and dill to the pot. Stir to combine, adding a splash of the plum cooking water, if needed, to loosen the consistency of the sauce.
- Bring the sauce to a simmer and allow to cook for another five minutes. Remove from the heat and allow to cool completely before serving.
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- Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones.
- Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan. Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill.
- Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature.
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