Georgian Pickled Plum Sauce Tkemali Recipes

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GEORGIAN PICKLED PLUM SAUCE / TKEMALI



Georgian Pickled Plum Sauce / Tkemali image

Number Of Ingredients 9

1 pound plum, underipe, red
3/4 cup water
3 tablespoons lemon juice, fresh, or red wine vinegar, or more to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/2 teaspoons coriander, ground
1/2 teaspoon salt, or more to taste
1/2 teaspoon red pepper flake, hot, or more to taste
1/4 cup cilantro, minced fresh or dill

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



Georgian Pickled Plum Sauce / Tkemali image

Number Of Ingredients 9

1 pound plum, underipe, red
3/4 cup water
3 tablespoons lemon juice, fresh, or red wine vinegar, or more to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/2 teaspoons coriander, ground
1/2 teaspoon salt, or more to taste
1/2 teaspoon red pepper flake, hot, or more to taste
1/4 cup cilantro, minced fresh or dill

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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Top Asked Questions

What is tkemali sauce made of plums?
GREEN TKEMALI – SOUR PLUM SAUCE. Tkemali (Georgian ტყემალი) is the Georgian name for a variety of wild, sour plum, as well as a sauce made from the plums. Tkemali sauce is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to tomato ketchup in America.
What kind of plums do you use for Georgian tkemali?
However, other types of plums can be used as well, as you’ll soon see! There are two varieties of Georgian tkemali: the green one, made of sour unripe plums and the red one, made of ripe plums (which is what this recipe uses).
What is the best way to cook plums in a sauce?
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.
What is Georgian tkemali made of?
There are two varieties of Georgian tkemali: the green one, made of sour unripe plums and the red one, made of ripe plums (which is what this recipe uses). While the type of plum you use may vary, the result of the sauce is still delicious tartness.

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