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. More Condiment Recipes

Dmitry Leonov
June 2011

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Credit: © Martin Morrell

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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