Cooked sour-plum sauce

Tkemali Sauce

Tkemali sauce is a cooked sour-plum sauce blended with cilantro, dill, garlic, hot pepper, coriander, optional fenugreek leaves, salt, and sugar.

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How to make Tkemali Sauce

The quantities and six-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.

Tkemali Sauce

A source-preserved sour-plum sauce recipe with cilantro, dill, garlic, hot pepper, coriander, optional fenugreek leaves, salt, and sugar.

Ingredients

Method

  1. Wash the plums thoroughly. Place them in a large pot and add enough water to cover them. Bring to a boil and simmer until the plums are soft and fully cooked, about 15-20 minutes.
  2. Once the plums are cooked, drain them and let them cool slightly. Then, manually remove the stones, taking care to collect as much of the plum flesh and skin as possible.
  3. Puree the plum flesh and skin using a blender or food processor until smooth. For a more traditional texture, you can also push the plum mixture through a sieve.
  4. Return the plum puree to the pot. Finely chop the cilantro, dill, garlic, and hot pepper, then add them to the puree. Add the salt, sugar, ground coriander seeds, and dried fenugreek leaves (if using).
  5. Bring the sauce to a simmer over low heat, stirring frequently to prevent it from sticking to the bottom of the pot. Cook for about 10-15 minutes, or until it thickens to your desired consistency.
  6. Taste the sauce and adjust the seasonings if necessary, adding more salt, sugar, or herbs according to your preference.

What changed in this migration

This recipe was migrated from Sauce Wiki's former WordPress page at the same URL. Its ingredient lines and method are copied from the frozen structured source. Unsupported history, health, rating, nutrition, storage, and media claims were not added.

Recipe remains visible

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