Sour Plum Sauce – Tkemali

Perhaps your new favorite bean dish:

You need a heavy saucepan with a lid (that won’t be affected by acid), a small baking dish, a colander, and a medium baking dish.

Roughly chop the plums and put the whole thing with seeds in the heavy cooking pot. Add enough water to just cover the whole thing. Bring to a boil, then reduce the heat, cover, and simmer until the plums have cooked down to a mush (about 15 min), stirring occasionally so they don’t burn.

Meanwhile, in a small baking bowl, mix garlic and spices.

Place the plums in the colander over the medium baking dish form, removing the seeds. Add the powidl to the baking bowl form, mashing completely with a fork. Mix in the herb mixture. If the plums are very sour, such as Damask plums, possibly add no more lime juice. However, the sauce should have a distinctly sour flavor. Mix in the coriander leaves and season with salt. Cool. Keep in a glass jar well sealed in the refrigerator. This will keep the sauce in the refrigerator for several months.

Use as a spicy dip with any kind of bread, exceptionally well with Georgian quick bread with bread or possibly cheese filling with earth apple- kitchen herb filling – and as an ingredient in red beans with sour plum sauce. The sauce is also an interesting chutney-like accompaniment for grilled meat, such as

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