Sour Plum Sauce (Tkemali)

"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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Ready In:
1hr
Ingredients:
9
Yields:
3 cups
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat! Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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