Tkemail (Sour Plum Sauce) 2 Recipes

By stancec44

Ingredients

• NY Times:
• 2 pounds plums (tart green preferably)
• teaspoon minced garlic
• 1/4 cup chopped fresh coriander
• 1/4 cup chopped fresh dill
• 1/8 teaspoon hot Hungarian paprika
• 2 tablespoons or more of lemon juice, depending on tartness of plums
• Internet:
• 0.5 kg (1 lb) plums
• 0.5 tsp salt (or to taste)
• 1 tsp sugar
• 0.5 tsp salt (or to taste)
• 4 garlic cloves, crushed
• 1 bay leaf
• 1 tsp sugar
• 1 tbsp chopped cilantro
• 1 tbsp chopped dill
• 1 tbsp chopped mint
• 1/2 tsp chilli powder
• 1 tsp khmeli-suneli herb mix (see below)
• khmeil – suneli herb Mix:
• 0.5 tsp finely ground basil
• 0.5 tsp finely ground parsley
• 0.5 tsp finely ground dill
• 0.5 tsp finely ground coriander
• 0.5 tsp finely ground mint
• 0.5 tsp finely ground bay leaf
• 0.5 tsp finely ground savoury
• 0.5 tsp finely ground fenugreek
• 0.5 tsp finely ground marjoram
• 0.5 tsp finely ground basil
• 2 strands of saffron
• 1/8 tsp hot chilli pepper

Details

Adapted from georgianrecipes.net

Preparation

Step 1

NY times:
Place the plums in a medium saucepan and cover with water. Simmer until the plums are soft, about 10 minutes, depending on their size. Drain, pit and sieve. Return the plums to the saucepan.
2.
To the saucepan add the garlic, coriander, dill, hot pepper and lemon. Bring to a boil and cook about two minutes. Remove from the heat and allow to cool. Serve with shashlik or roast chicken.

Internet:
1. Place sour plums into a large pot, add enough water to completely cover plums. Bring to boil, and boil until the skin starts to crack and come off. Drain the water off. Let plums cool until comfortable to touch.

2. Place boiled plums on a metal sieve and rub them on the sieve until the plum flesh goes through and skin and the pits remain behind. If you don’t have a metal sieve, peel off skins and remove pits by hands and then process plums in a food processor until smooth.

3. Return the plums to a pot, add salt, sugar, crushed garlic, and bay leaf. Bring to boil and boil for 5 minutes, stirring often.

4. Stir in cilantro, dill, mint, chilli powder, and khmeli-suneli. Turn off the heat and let stand until cool.