Plum ketchup

Plum ketchup

Plum ketchup is an unusual sauce that doesn't use tomatoes at all. Its base is plums, while spices and herbs add a rich flavor and aroma. Unlike tkemali, where the plum's bright tartness usually takes center stage, plum ketchup is milder and sweeter, with a consistency reminiscent of tomato sauce. Boiling concentrates the fruity richness, resulting in a fairly thick ketchup. It pairs well with meat, poultry, potatoes, and grilled dishes.

Step 1

Coarsely chop the plums and onion. Chop the garlic and ginger.

Step 2

Heat vegetable oil in a heavy-bottomed saucepan over medium-low heat. Sauté the onion, stirring occasionally, for 6–7 minutes.

Step 3

Add garlic, ginger, allspice, and mustard seeds. Cook for another 4–5 minutes.

Step 4

Place the plums in a saucepan. Add vinegar, sugar, and salt. Bring to a boil. Reduce heat to low and simmer for 30 minutes.

Step 5

Remove the lid and cook for another 30 minutes, stirring occasionally.

Step 6

Blend with an immersion blender. Strain through a sieve.

Plums can be used to make almost anything! They're great for more than just jams, compotes, and preserves. Here's a simple recipe for plum ketchup for the winter—it's better than store-bought. It's somewhat reminiscent of the famous tkemali sauce, but you'll also need ripe tomatoes, a little onion, and aromatic spices. Many cooks prefer to skip the vinegar altogether, as plums are already quite acidic. But we recommend adding a little anyway. Homemade ketchup is not only delicious but also healthy. Plums contain vitamin C, as well as many nutrients and trace elements. This sauce pairs beautifully with meat, and indeed, with almost any dish. Enjoy!

Be sure to make this aromatic tomato and plum ketchup during the bountiful harvest season! Plums are a common ingredient in savory homemade preserves, and their pleasant tartness pairs perfectly with tomatoes. You'll agree, this piquant fruit and vegetable mix is ​​worth trying, if only out of curiosity! But chances are, once you've made it once, you'll never eat store-bought sauces again. Plus, below you'll find a tried-and-true step-by-step recipe for delicious plum ketchup.

Tkemali is a Georgian sauce made from sour plums (tkemali or cherry plum). It's usually served with baked or boiled potatoes, fried fish, meat, or poultry. But what if this plum's season is over? Make it with a different plum, using tried-and-true home recipes!

In this recipe, I'll show you in detail how to make tkemali plum sauce at home—it's simple, and most importantly, the ingredients are readily available! It's best to use sour plums. Otherwise, trust my recipe—it's been tried and tested for years! I've tried to describe the step-by-step process in as much detail as possible! Tkemali sauce pairs perfectly with meat and fish, prepared in various ways. Georgian chefs also add tkemali to popular dishes like chakapuli or lobio.