Tkemali - Georgian Plum Sauce
A tangy, punchy and aromatic sauce made with sour plums, sugar, fresh herbs and green chilies.
Equipment
- 1 small or medium pot
- 1 colander
- 1 large bowl
- 1 Hand blender
- 1 airtight container for storage
Ingredients
- 5 large sour plums like South African red plums
- 200 ml water
- 1 tbsp sugar see notes
- 1/2 cups mint leaves
- 1/2 cups parsley leaves
- 1/2 cups coriander leaves
- 4 garlic cloves
- 1/2 small green chili see notes
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- A squeeze of lemon
- 1/2 tsp salt
Instructions
- Add the plums to 200ml boiling water and boil for 15 minutes until soft inside.
- In a sink, place a colander over a large bowl and transfer the plums with their liquid. Let the liquid run through into the bowl.
- Use a whisk to rub the plums against the bottom of the colander. The skin will stick to it and the flesh will fall through.
- When there is no more flesh coming off, remove the colander and whisk the contents of the bowl to incorporate the pulp.
- Once smooth, return the puree to the pot. Add 1 tbsp sugar and simmer over medium heat for 15 minutes until slightly reduced.
- In the meantime, blitz together herbs, garlic, green chili with 1 tbsp of oil and 1 tbsp vinegar into a smooth paste.
- Once the sauce has thickened, add the paste and stir to combine.
- Add a drizzle of lemon and 1/2 tsp salt and taste to adjust for sweetness.
- Transfer to an airtight container and let cool at room temperature.
- Keep in the fridge for up to two months.
Notes
- Start with 1 tbsp of sugar and add more in the end if the sauce seems too tart.
- You can use more chilies or skip it altogether and add a small pinch of dried chili flakes instead.