Tkemali (sour-plum sauce)

Yield: 1 servings

Measure Ingredient
24 \N Plums (Golden Gage) (Unripe)
\N \N OR
36 \N Plums (Japanese)
3 mediums Garlic Cloves -- finely
\N \N Chopped
1½ cup Coriander Leaves And
\N \N Feathery Tops -- finely
\N \N Chopped
¼ cup Coriander Seed, Fresh Green
\N \N Or 1 Tbs Dried
½ small Hot Red Pepper -- finely
\N \N Chopped
1 teaspoon Salt

Wash the plums, then prick the skin of each one. Put in a large enameled pot, cover with cold water, and bring to a boil. Reduce the heat and simmer for at least an hour. The long slow simmering process helps to extract the fruit's pectin which makes the tkemali nice and thick. Add water as necessary to maintain a volume of approximately 1 to 1½ qts. Once well cooked, cool and put through a sieve or colander. Separate the pits from the skin and pulp that won't go through, then put the skin and pulp in a food processor and liquidize. Add to the sieved plum sauce. Return to the pot and add the garlic, coriander, hot pepper, and salt. Bring to a boil, stirring constantly with a wooden spoon, and cook for 8 to 10 mins.

Put immediately into a sterilized quart jar and keep in the refrigerator. The tkemali will keep for months in a cool place.

(Author's Note) Mirabelle or Japanese plums are identical to the Alycha plum used by Georgians.

Recipe By : The Classic Cuisine of Soviet Georgia - ISBN 0-13-138215-2

From: Dan Klepach Date: 03-01-95 (9) Cooking

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