Prep 30 mins
Cook 30 mins
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.
- 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
- 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.