Tkemali Recipe: Georgian Sour Plum Sauce

plums

🥗Healthier: apricots

💰Cheaper: peaches

Apricots provide a similar tartness and flavor profile.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity while being fresher.

Add 1 kilo of unripe plums to a large pot and cover with cool water.

Bring the pot to a simmer and cook the plums for about 20 minutes until tender.

Remove the plums with a slotted spoon and reserve the cooking water.

Finely dice 1 medium yellow onion.

Chop 50 grams of fresh cilantro and 20 grams of fresh dill.

In a large saucepan over medium heat, heat 1 tablespoon of oil until shimmering.

Add the diced onion and a generous pinch of salt, cooking for about 5 minutes until softened.

Add 10 cloves of minced garlic and cook until fragrant, about 30 seconds.

Set a fine mesh sieve over the pot and add half of the plums, pushing the flesh through and discarding the pits.

Stir in the chopped cilantro and dill, then add some reserved plum cooking water to thin the sauce.

Bring to a simmer and cook for another 5 minutes to combine flavors.

Taste and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level: