Tkemali (sour-plum sauce)

1 servings

Ingredients

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

Directions

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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