Tkemali (Plum Sauce)

If you can find tart green plums, they are best for this dish. Otherwise, use unripened red plums.

Ingredients

• 2 pounds plums
• teaspoon minced garlic
• ¼ cup chopped fresh coriander
• ¼ cup chopped fresh dill
• ⅛ teaspoon hot Hungarian paprika
• 2 tablespoons or more of lemon juice, depending on tartness of plums
• 1 teaspoon garlic

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    73 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 1 gram protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight serving

Preparation

1. 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.

20 minutes