Title: Tqemali (Sour Plum Sauce)
Categories: Jewish Georgian Israel Sauce Condiment
Yield: 1 Servings

1	lb	Fresh sour or unripened plums
4	c	;Water
1/2	c	Fresh coriander, fine chpped
3		Cloves garlic, put through a press or crushed w/ mortar & pe
1/8	ts	Hot red chili flakes
1	ts	;Salt, or to taste

I prefer to think of this sauce as a rather liquid chutney that can be served w/meat dishes. It has a sour intensity seasoned w/coriander & heightened w/garlic & hot chili, an Asian flavor. Sour plums are not difficult to find during spring & early summer months. They are supermarket variety green or re plums, which invariably are picked unripe for marketing. I suggest for off-season preparation of tqemali that you prepare plum puree & freeze it. Then when wanted it can be defrosted & mixed w/other ingredients. The tqemali (sour plum) is used exclusively by Georgians or their imitators.

1. Put plums & water in a pan, cover, & bring to a boil. Reduce heat to low & cook, covered, for 20 to 25 mins, enough to soften plums completely. Discard plum stones. Press plum & liquid through a colander or a metal sieve. 2. Mix this tart plum puree w/coriander, garlic, chili flakes, & salt. Store in a jar w/tight cover & refrigerate for up to 1 month. Serve at room temp w/Georgian meat dishes. This is most popular sauce & can be found on every table during meal or celebrations. Makes 2 to 3 cups.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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