Georgian Tkemali Sauce (Sour Plum Sauce)

About This Recipe

Georgian Tkemali Sauce is a real, traditional Georgian dish, known as Sour Plum Sauce. A tangy, garlicky sauce made from sour green or red plums, simmered with herbs, a staple condiment for grilled meats across Georgia.\n\nTkemali takes its name from the sour wild plum variety native to Georgia, and this sauce is a cornerstone condiment of Georgian cuisine, traditionally made in both green (early season, tarter) and red (later season, sweeter) versions.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 10

• 1 kgsour plums (or tart red plums)(pitted)
• 200 mlwater
• 6garlic cloves
• 1 tspchili flakes
• 2 tbspchopped fresh dill
• 2 tbspchopped fresh cilantro
• 1 tspfine sea salt(to taste)
• 1 tspsugar(if plums are very tart, optional)

Instructions

1. 1

   Simmer the plums

   Combine plums and water in a pot and simmer for 15 to 20 minutes until the plums fully break down and soften.

2. 2

   Strain

   Push the softened plums through a fine sieve to remove skins and pits, collecting the smooth pulp.

3. 3

   Blend with aromatics

   Return the strained pulp to the pot, or blend it with garlic, chili flakes, dill and cilantro until smooth.

4. 4

   Simmer again

   Simmer the sauce for another 10 minutes to meld the flavors and reduce slightly.

5. 5

   Season

   Season with salt, and sugar if the plums were especially tart.

6. 6

   Cool and store

   Let cool completely, then store in a sealed jar in the refrigerator; serve as a condiment with grilled meats, khinkali or bread.

Variations

• •

  Use unripe green plums for a sharper, more traditional early-season tkemali.

• •

  A red plum version, made later in the season, is naturally a bit sweeter.

• •

  Add a pinch of ground coriander seed for extra complexity.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions