RCI-SC.005.0175.001
Tkemali Sauce
Tart plum sauce Both Darra Goldstein and cookbook author Anya von Bremzen suggest the substitution of other kinds of unripe plums for the unobtainable tkemalis. The Georgian Feast recipe calls for Santa Anna plums.
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultybeginner
Ingredients
- dried tart plums200 g
- 1 unit
- chopped kindza (coriander) or dill1 unit
- 1 unit
Method
1
Wash the sour plums thoroughly under cold running water, then place them in a medium saucepan and add just enough water to cover them.
5 minutes
2
Bring the plums to a boil over medium-high heat, then reduce the heat and simmer until the skins split and the flesh is completely soft.
20 minutes
3
Drain the plums and allow them to cool slightly, then press them through a fine-mesh sieve or food mill to extract a smooth pulp, discarding the skins and pits.
10 minutes
4
Return the plum pulp to the saucepan over low heat and simmer, stirring occasionally, until the sauce thickens to a pourable consistency.
15 minutes
5
Peel and mince the garlic clove finely, then stir it into the simmering plum sauce.
3 minutes
6
Season the sauce generously with salt and pepper, tasting and adjusting until the balance of tartness and seasoning is to your liking.
2 minutes
7
Remove the sauce from the heat and allow it to cool to room temperature before transferring to a sterilized glass jar or serving vessel.
20 minutes