Tkemali Plum Sauce Food
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.
Provided by Witch Doctor
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 9
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
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- Cut plums in quarters, remove stones and place in a pot with a little water. Bring it to a boil over medium heat and simmer for 15 minutes, stirring occasionally.
- When plums are soft, drain them using a sieve and keep the juice (it's delicious and healthy). Using a wooden spoon, rub plums through the sieve and tranfer them back into the pot. Add garlic, chili pepper, cilantro, dill, peppermint, dried tarragon, ground coriander, khmeli suneli, salt, sugar, black pepper and pomegranate juice. Stir to combine. Simmer for 5 more minutes.
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