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Georgian Pickled Plum Sauce / Tkemali |
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Print this Recipe REPUBLIC OF GEORGIA Makes about 2 cups Tkemali, a deliciously tart table sauce made with sour plums and cilantro, is the Republic of Georgia’s answer to ketchup. Pronounced "tek-ma-lee," it accompanies everything from grilled sausages to fish. Since dark red tkemali plums are very sour, I suggest using large underripe red plums found at most American supermarkets. They work well for this recipe. You can also use other tart fruits, like rhubarb (see Note). 1 pound plums, underipe, red 3/4 cup water 3 tablespoons lemon juice, fresh, or red wine vinegar, or more to taste 1 tablespoon olive oil 3 cloves garlic, minced 1 1/2 teaspoons coriander, ground 1/2 teaspoon salt, or more to taste 1/2 teaspoon red pepper flakes, hot, or more to taste 1/4 cup cilantro, minced fresh or dill 1. Fill a large saucepan half full of water and bring to a boil over medium-high heat. Immerse the plums in the water for 1 minute, then drain and rinse under cold running water. Slip off the skins, using a sharp paring knife. Cut each plum around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone. Cut each plum half in half again. 2. Combine the plums, water, 3 tablespoons lemon juice, the oil, garlic, coriander, 1/2 teaspoon salt, and 1/2 teaspoon hot pepper flakes in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, covered, until the plums are very soft, about 5 minutes. Transfer the mixture to a food processor or blender and process to a smooth purée. Return the purée to the saucepan and stir in the cilantro. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is reduced to about 2 cups, about 5 minutes. Remove from the heat and taste for seasoning, adding salt, pepper flakes, or lemon juice as necessary; the sauce should be highly seasoned. Cool to room temperature and serve at once, or store, tightly covered in the refrigerator, for up to 2 weeks. Makes about 2 cups Note: Prepare rhubarb as described above in step 2, substituting 1 pound fresh rhubarb, trimmed and diced, for the plums. You may need a tablespoon or so more sugar to balance the rhubarb’s acidity. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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