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.
My Private Note
Units: US | Metric
- 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
- 1In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
- 2Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
- 3Drain the prunes, then pit and put them through a food mill.
- 4Return the prunes to the saucepan.
- 5Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
- 6Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
- 7Taste and add more lemon juice, if needed.
- 8Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
- 9Top with the oil, seal, and refrigerate.
- 10The sauce should stand for at least 4 to 6 hours before serving.
- 11This sauce will keep in the refrigerator for up to 2 months.
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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
- Total Fat 5.5 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 8.2 mg
- Total Carbohydrate 149.5 g
- Dietary Fiber 16.8 g
- Sugars 87.1 g
- Protein 5.6 g