(No Ratings Yet)
Loading...Georgia's signature table sauce, this bright, puckery condiment balances tangy ripe plums with garlic, cilantro, dill, and warm coriander. Spoon it over grilled meats or roasted vegetables, mop it up with flatbread, or stir a spoonful into stews for a vivid tang. A jar in the refrigerator keeps the heart of Georgian home cooking within easy reach.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings (about 2 cups)
Nutrition Facts
Per serving (estimated)
- 75 kcalCalories
- 0.5 gFat
- 0 gSaturated Fat
- 18 gCarbs
- 3 gFiber
- 13 gSugar
- 1 gProtein
- 1280 mgSodium
- 260 mgPotassium
- 28 mgCalcium
- 0.5 mgIron
- 14 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the sauce
- 2 lb (about 1 kg) ripe red sour plums, pitted and halved
- 1 cup (240 ml) water
- 4 garlic cloves, minced
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh dill
- 2 teaspoons ground coriander
- 1 to 2 fresh red chili peppers, finely chopped, seeds optional
- 1 tablespoon kosher salt, plus more to taste
Directions
- Combine the pitted plums and water in a heavy saucepan over medium heat. Bring to a gentle boil, then reduce the heat and simmer, stirring occasionally, for 12 to 15 minutes until the plums are completely soft and falling apart.
- Press the warm plum mixture through a fine-mesh sieve or food mill set over a bowl, discarding pits and skins for a smooth sauce. You should have about 2 cups of thick purée.
- Return the purée to the rinsed saucepan and stir in the garlic, cilantro, dill, ground coriander, chili, and salt. Bring to a low simmer over medium-low heat.
- Cook, stirring frequently, for 8 to 10 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt or chili; add 1 to 2 teaspoons sugar if the plums are intensely sharp.
- For a smoother texture, blitz briefly with an immersion blender; leave it as-is for a rustic, spoonable sauce.
- Remove from the heat and let cool to room temperature. The sauce will continue to thicken as it cools.
- Pour into a clean glass jar, cool completely, then refrigerate. Use within 3 weeks, or freeze in small containers for up to 3 months.
- Serve alongside grilled meats, kebabs, fish, or potatoes, with warm flatbread for mopping.
Cook’s Notes
- Cherry plums (alcha) are traditional; if unavailable, use the reddest, sourest plums you can find, or substitute half regular plums with a generous squeeze of lemon juice.
- For deeper color and a mild fruity body, stir in 2 tablespoons of tomato paste along with the spices.
- A few torn fresh mint leaves stirred in at the end brighten the finish beautifully.
- Keep the heat low once the fresh herbs are added; high heat dulls cilantro and dill and turns the sauce muddy.
- To can for long storage, ladle the hot sauce into sterilized half-pint jars, seal, and process in a boiling-water bath for 12 minutes.
