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    You are in: Home / Recipes / Sour Plum Sauce (Tkemali) Recipe
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    Sour Plum Sauce (Tkemali)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Witch Doctor's Note:

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
    2. 2
      Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
    3. 3
      Drain the prunes, then pit and put them through a food mill.
    4. 4
      Return the prunes to the saucepan.
    5. 5
      Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
    6. 6
      Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
    7. 7
      Taste and add more lemon juice, if needed.
    8. 8
      Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
    9. 9
      Top with the oil, seal, and refrigerate.
    10. 10
      The sauce should stand for at least 4 to 6 hours before serving.
    11. 11
      This sauce will keep in the refrigerator for up to 2 months.

    Ratings & Reviews:

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    Nutritional Facts for Sour Plum Sauce (Tkemali)

    Serving Size: 1 (789 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 603.2
     
    Calories from Fat 50
    33%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 8.2 mg
    0%
    Total Carbohydrate 149.5 g
    49%
    Dietary Fiber 16.8 g
    67%
    Sugars 87.1 g
    348%
    Protein 5.6 g
    11%

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