Sour Plum Sauce Tkemali 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

TKEMALI (PLUM SAUCE)

Tkemali (Plum Sauce) image

If you can find tart green plums, they are best for this dish. Otherwise, use unripened red plums.

Provided by Marian Burros

Categories condiments, project

Time 20m

Yield Six to eight serving

Number Of Ingredients 7

Ingredients

2 pounds plums
teaspoon minced garlic
1/4 cup chopped fresh coriander
1/4 cup chopped fresh dill
1/8 teaspoon hot Hungarian paprika
2 tablespoons or more of lemon juice, depending on tartness of plums
1 teaspoon garlic

Steps:

Place the plums in a medium saucepan and cover with water. Simmer until the plums are soft, about 10 minutes, depending on their size. Drain, pit and sieve. Return the plums to the saucepan.
To the saucepan add the garlic, coriander, dill, hot pepper and lemon. Bring to a boil and cook about two minutes. Remove from the heat and allow to cool. Serve with shashlik or roast chicken.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 12 grams

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