Tkemali: Georgian Sour Plum Sauce
This sour plum sauce is a staple condiment in Georgia, commonly used to accompany barbecued meat or roasted potatoes. Deeply flavourful and simple to make, this is sure to become one of your favourite sauces.
Ingredients
- 1 kg (2 lb) unripe plums
- 1 medium yellow onion finely diced
- 10 cloves garlic minced
- 25 g (1 cup) fresh cilantro chopped
- 20 g (½ cup) fresh dill chopped
Instructions
- Add plums to a large pot or saucepan and fill with cold water until just covered. Bring to a simmer over medium heat and cook until plums are very tender and just beginning to break down, about 20 minutes. Remove plums from water using a slotted spoon. Reserve the cooking water.
- Over medium-low heat in a small saucepan heat 1 tablespoon of neutral oil until shimmering. Add onion and a generous pinch of salt and cook until softened and translucent but not browned, about 5 minutes. Reduce the heat to low and add garlic. Cook for another 30 seconds to 1 minute.
- In a sieve set over the pot, add the cooked plums and press them through the sieve removing the stones and scooping any remaining flesh into the pot.
- Add the cilantro and dill to the pot. Stir to combine, adding a splash of the plum cooking water, if needed, to loosen the consistency of the sauce.
- Bring the sauce to a simmer and allow to cook for another five minutes. Remove from the heat and allow to cool completely before serving.
Video
Nutrition
Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 213mg | Fiber: 2g | Sugar: 10g | Vitamin A: 669IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 0.4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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