How to make it
7 steps. Take it one step at a time.
Wash the plums and place them
Wash the plums and place them in a large pot. Add the water and bring to a boil over medium heat.
Simmer for about 15-20 minutes
Simmer for about 15-20 minutes until the plums are very soft and the skins have burst.
20 minDrain the plums, but reserve the cooking liquid
Drain the plums, but reserve the cooking liquid. Rub the plums through a fine sieve into a clean bowl to remove pits and skins.
Place the plum puree back
Place the plum puree back into the pot. If it's too thick, add a small amount of the reserved cooking liquid to reach your desired sauce consistency.
Finely chop the cilantro, dill, and pennyroyal
Finely chop the cilantro, dill, and pennyroyal. Crush the garlic cloves into a paste.
Add the garlic paste, chopped herbs, ground coriander, blue fenugreek
Add the garlic paste, chopped herbs, ground coriander, blue fenugreek, red pepper flakes, salt, and sugar to the plum puree.
Stir well and simmer
Stir well and simmer for another 5-10 minutes. Taste and adjust seasoning. Allow to cool completely before transferring to glass jars.
10 min
A little kitchen wisdom
Authentic Tkemali requires 'Ombalo' (pennyroyal), which provides its signature flavor and helps preserve the sauce. If unavailable, use a mix of peppermint and dried basil. Adjust the sugar based on the tartness of your plums.
