Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lbs tkemali plums (or very unripe plums)
- 1/4 cup water
- 3/4 tsp whole coriander seeds
- 1 tsp fennel seed
- 2 cloves garlic, finely chopped
- 1/2 tsp salt
- 1tsp cayenne pepper
- 1 tbsp minced fresh mint
- 1/3 cup minced fresh coriander
Directions
Sterilize 3 one cup ball jars. Cut the plums in half, cut out the seeds and put in a heavy pot with the water. Bring to a boil, cover and cook til soft- about 15 minutes. Meanwhile, grind everything but the green herbs in a mortar, to a paste.
Put the plums through a chinois or food mill and return puree to pot. Bring back to boil, add spice paste, and cook about 5 minutes, until thickened. Remove from heat and stir in the herbs. Pour hot into sterilized jars, and seal, if desired. Otherwise, store in fridge.
Category:Abkhazian Cuisine
Category:Condiment Recipes
Category:Georgian Recipes
Category:Plum Recipes