Tkemali (Georgian Sour Plum Sauce)
from the Barbecue Bible by Steven Raichlen

Tart and spicy, tkemali is used on most grilled meats and fish and just about everywhere in Georgia (the republic, not the state), much as Americans use ketchup. It is a sauce made of sour plums, called tkemalis, not generally available elsewhere. It is an important addition to Tabaka (grilled, flattened game hens) and Lobio Tkemali (a red bean dish). Steven Raichlen suggests using rhubarb in place of the sour plums, which are not available in the states. Brian and I made a good tasting sauce with unripe peaches.

1 pound sour plums (not too ripe) or rhubarb, cut into 1/2-inch pieces
1 cup water
2 tablespoons fresh lemon juice, or more, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon salt, or more, to taste
1/2 teaspoon hot pepper flakes
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh dill
1/2 teaspoon sugar, or more to taste.

Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones.

Combine plums, 1 cup water, lemon juice, olive oil, garlic, coriander, salt, and pepper flakes in a saucepan. Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill.

Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. The sauce should be quite sour. If too tart, add a little sugar. Serve at room temperature.

Yield: 2 cups.