Georgia · Sauces and Dips
Tkemali
A Georgian sour plum sauce, the country's answer to ketchup: plums simmered soft, sieved smooth, and seasoned with garlic, chili, cilantro, dill, and mint.
Ingredients
- sour plums1 kg
- garlic5 cloves
- fresh cilantro1 cup
- fresh dill0.5 cup
- fresh mint1 tbsp
- ground coriander1.5 tsp
- red pepper flakes0.5 tsp
- salt1 tsp
- sugar1 tsp
- water120 ml
Method
- 1Halve the sour plums and remove any loose pits. Place them in a pot with the water, bring to a gentle simmer, and cook 15 to 20 minutes until very soft.
- 2Press the cooked plums through a fine sieve or a food mill to leave the pits and skins behind. Return the smooth puree to the pot.
- 3Finely chop the cilantro, dill, and mint, and crush the garlic.
- 4Stir the garlic, red pepper flakes, ground coriander, and salt into the puree and simmer gently for 5 minutes.
- 5Stir in the chopped cilantro, dill, and mint and simmer 1 minute more so they keep their aroma.
- 6Taste and add the sugar only if the plums are too sharp; adjust the salt.
- 7Cool, then store in sterilised jars in the refrigerator. Serve with grilled meat, chicken, or potatoes.