Keto Tkemali
10
servings5
minutes20
minutes300
kcal3
grams2
grams3
grams1
gramTkemali is a popular condiment in the Republic of Georgia, made from sour plums, herbs and spices. I got the inspiration to keto-fy this recipe from an old recipe from grillmaster, Steven Raichlen, substituting rhubarb for the plums.
This sauce is amazing when paired with any grilled protein (fish, chicken, pork) or vegetable that pairs well with citrus. The bright and tangy taste make for a great counterpoint to the taste of almost anything grilled. This i a pretty intense condiment, so I recommend serving it in a small bowl for dipping.
Ingredients
1 lb chopped rhubarb (450g)
1 cup water (240mL)
2 TB lemon juice (30mL)
2 TB extra virgin olive oil (30mL)
1 tsp ground coriander seed
1/2 tsp coarse or kosher salt
1/2 tsp sweetener, such as allulose or erythritol
1/2 tsp red pepper flakes
3 cloves garlic, minced
2 TB finely chopped cilantro
2 TB finely chopped dill
Directions
- In a large saucepan over medium high heat, bring the rhubarb and water to a low boil and cook until the rhubarb is soft (8-10 minutes).
- Add the lemon juice, olive oil, ground coriander, salt, sweetener, red pepper flakes and garlic. Bring the heat down to medium low and simmer for 5 minutes.
- Transfer sauce to a blender and blend until the consistency is your desired smoothness.
- Return to the saucepan and add the cilantro and dill. Simmer for another 2-3 minutes.
- This sauce is best served slightly warm in a dipping bowl along with the grilled protein of your choice. It can be refrigerated for up to a week.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1/4 cup (60mL)
I made this last week. It finally got me to try out rhubarb (I had been avoiding it due to the vast majority of recipes seemed to be for some kind of desert). So thanks Steve for that! The taste of rhubarb was not what I expected. The sauce was interesting, we made a big batch of pork loin steaks to go with this and I was true to the end using this sauce on all the leftovers. I enjoyed the sauce cold more thank warm as it seemed to take some of the bite away. I love sour and tart but I felt like those notes where a little too forward in this recipe, I think at some point I may try and cut it with maybe kohlrabi or maybe fennel bulbs.
Overall thank you for being so detailed with so much that you do! If I had to only have 1 outlet for keto stuff, it would be you Steve!
Hi Steve, I’m a visually impaired subscriber. I love all your videos, and have listened to a bunch of them! What is a pogo whisk? also where can you get pork belly? that recipe sounds really good!
Here is the link to the pogo whisk (it is like a spring loaded plunger that whisks super fast): https://amzn.to/3RRnOEv
I get pork belly at Costco.