Plum Tkemali
A tangy, unsweetened plum sauce with garlic, cilantro, and khmeli-suneli—perfect for drizzling over grilled meats, chicken, or roasted potatoes.
- Time
- 40 min
- Serving
- 79 kcal
- Ingredients
- ≈ $1.03
- Protein
- 2 g
Ingredients
- 1 Plums≈ $5.00 per kg 150 g
- 2 Garlic≈ $10.00 per kg 3 g
- 3 Cilantropack 50 g ≈ $1.20 6 g
- 4 Dillpack 50 g ≈ $1.80 3 g
- 5 Khmeli-suneli to taste
- 6 Ground coriander to taste
- 7 Chili flakes to taste
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Use tart plums1, wash them, and simmer in 50 ml water per serving, covered, for 10 minutes until soft.
Mash through a sieve or blend until smooth, removing pits.
Return the purée to the pot, stir in minced garlic2, khmeli-suneli, coriander, chili flakes, and salt, then simmer gently for 10 minutes, stirring occasionally.
Turn off the heat, fold in chopped cilantro3 and dill4, then cool. Keeps in the fridge for up to two weeks.
Tips
- Why it works
- Simmer plums gently to break down fibers and release natural pectin, which thickens the sauce without added starch. Overcooking burns the garlic and turns it bitter.
- Substitutions
- Use 100g frozen tart cherries instead of plums. Add 1 tbsp lemon juice to balance sweetness. Skip khmeli-suneli and double the coriander for a milder flavor.
- Common mistakes
- If the sauce smells sharp or tastes overly acidic, you used unripe plums or added too much salt; adjust with a pinch of sugar or a splash of water.
- Storing and reheating
- Stores for 10 days in the fridge; reheat gently in a saucepan for 3–4 minutes, stirring. Freezes for 3 months but may separate. Stir before using.
- Serve with
- Drizzle over warm roasted potatoes with a sprinkle of feta for a quick snack. Pair with pickled cucumbers to cut through the tang.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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