Ingredients
| 1kg frozen gooseberries (or use unripe plums) | |
| a few sprigs of summer savory and/or pennyroyal (optional) | |
| 1 teaspoon coriander seeds | |
| ¼ teaspoon fenugreek seeds (or use 1⁄2 teaspoon blue fenugreek powder) | |
| 3 cloves garlic | |
| 1 teaspoon salt (or svaneti salt) | |
| 3 green chillies, finely chopped | |
| a good handful of coriander (approx 50g) finely chopped | |
| 1 tablespoon sugar | |
| a good handful of fresh dill, (approx 30g) chopped (or use 1 tablespoon dried) |
Tkemali is the Georgian version of plum sauce; its use is ubiquitous and it often accompanies grilled meats, vegetables and bean dishes and roasted potatoes. It’s made from sour plums, either green or red. Use any unripe plum here (damsons would be great). As I was testing this when no plums were available and pondering what I could use instead, I hit upon the idea of frozen gooseberries (purchased online from Mamaku Blue), figuring that their tart acidity would work well for this piquant sauce. Use the same method if you are going to use plums. Pennyroyal and summer savory are traditional additions to this sauce, so if you grow some add a few sprigs for the initial boil.
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Instructions
| 1. | Put the gooseberries in a saucepan with 1⁄4 cup of water and the summer savory or pennyroyal if using. |
| 2. | Simmer, covered, until soft, around 10 minutes. |
| 3. | Discard the herbs and strain the gooseberries through a sieve or a food mill to catch any stalks or the pits (if using plums). |
| 4. | Toast the coriander and fenugreek seeds over a low heat until fragrant. |
| 5. | Put into a mortar and pound with the garlic and salt. |
| 6. | Return the gooseberries to a cleaned pan, add the garlic paste, the chillies, coriander and sugar. |
| 7. | Bring up to a simmer and cook for 3 minutes. |
| 8. | Taste the sauce and add a little more sugar if it is too tart (it is meant to be on the astringent side). |
| 9. | Stir through the dill. |
| 10. | Pour into hot sterilised jars or bottles. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe