Georgian: Tkemali (Sour Plum Sauce)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 1 pint)

This popular Georgian condiment has a similar flavor profile as ketchup but is made with plums instead of tomatoes. It has a distinctive sweet-sour, savory, and slightly spicy flavor profile that complements both meats and vegetables. The secret ingredient in the sauce is a khmeli suneli spice mix which contains blue fenugreek sourced from the mountains of northern Georgia. Blue fenugreek has a milder, sweeter, and less bitter taste compared to regular fenugreek, with notes of maple and celery. The sauce can be made with either red or unripe green plums (which are more sour).

Ingredients:

• 2 pounds red plums (not too ripe)
• 1 cup pomegranate juice
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 teaspoons ground coriander
• ½ teaspoon hot pepper flakes
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• 2 teaspoons khmeli suneli (blue fenugreek spice mix)
• 5 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint leaves, chooped
• ½ teaspoon salt, or more (to taste)
• 1 tablespoon sugar (or agave nectar)
• 2 tablespoons fresh lemon juice, or more (to taste)

Procedure:

1. Cook plums in boiling water to cover for 1 minute; drain, rinse with cold water, pull off skins, remove stones
2. Combine plums, pomegranate juice, olive oil, vinegar, garlic, coriander, pepper flakes, black pepper, cumin, and khmeli suneli spice mix in a saucepan; simmer until plums are very soft (about 5 minutes)
3. Transfer cooked plums to a food processor; add cilantro, dill, and mint; puree mixture until all ingredients are well combined
4. Return sauce to saucepan, simmer until thickened (about 5 minutes)
5. Adjust seasoning: add salt, sugar, lemon juice and/or vinegar to taste

Note: Tkemali sauce can be stored in a covered jar in the fridge for at least 2-3 months if you top off the sauce with 1-2 teaspoons of olive oil.