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.

40 min✻12 servings✻35 kcal
Tkemali

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

  1. 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.
  2. 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.
  3. 3Finely chop the cilantro, dill, and mint, and crush the garlic.
  4. 4Stir the garlic, red pepper flakes, ground coriander, and salt into the puree and simmer gently for 5 minutes.
  5. 5Stir in the chopped cilantro, dill, and mint and simmer 1 minute more so they keep their aroma.
  6. 6Taste and add the sugar only if the plums are too sharp; adjust the salt.
  7. 7Cool, then store in sterilised jars in the refrigerator. Serve with grilled meat, chicken, or potatoes.