Spicy Plum Sauce

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.

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  • Servings: Makes about 1 cup

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  • 3 red or black plums (about 3/4 pound), quartered and pits reserved
  • 2 1/2 cups water
  • 2 teaspoons sugar
  • 1 long red fresh chile, seeded and minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped dill
  • 1 teaspoon red wine vinegar
  • Salt

How to make this recipe

  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.

Contributed By Photo © Martin Morrell Published June 2011

488461 recipes/spicy-plum-sauce 2013-12-06T23:50:57+00:00 Dmitry Leonov summer|eastern-european|sauces-and-condiments|fast|healthy|make-ahead june-2011,dmitry leonov,katya drozdova,plum sauce,spicy sauce,tkemali,dipping sauce recipes,spicy-plum-sauce 488461

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