My F&W
quick save (...)
Spicy Plum Sauce
© Martin Morrell

Spicy Plum Sauce

  • ACTIVE: 20 MIN
  • SERVINGS: Makes about 1 cup
  • FAST

This Georgian plum sauce, called tkemali, is especially tasty with the pork shashlik. It's traditionally made with underripe fruit, so it's more tangy than sweet.

  1. 3 red or black plums (about 3/4 pound), quartered and pits reserved
  2. 2 1/2 cups water
  3. 2 teaspoons sugar
  4. 1 long red fresh chile, seeded and minced
  5. 2 tablespoons chopped cilantro
  6. 1 tablespoon chopped dill
  7. 1 teaspoon red wine vinegar
  8. Salt
  1. In a small saucepan, cover the plums and pits with the water and bring to a boil. Cover partially and simmer over moderately low heat until the plums are very soft, about 20 minutes. Drain the plums, reserving 1/4 cup of the water; discard the pits.
  2. Transfer the plums to a blender. Add the sugar, half of the chile and the reserved cooking liquid and puree. Strain the puree through a fine mesh strainer into a bowl. Stir in the cilantro, dill, vinegar and the remaining chile. Season with salt and serve.
Make Ahead The plum sauce can be refrigerated for up to 4 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.