Tkemali

Origin: Georgia. A tart sauce made from sour plums (or occasionally sour cherries or unripe grapes), cooked down with garlic, dill, and coriander, ranging from bright green (unripe plum) to deep red (ripe plum) depending on the fruit used.

Flavor Profile: Sharply sour and tangy with garlic and herb depth, closer to a savory fruit sauce than a jam.

Culinary Uses: Condiment for grilled meats, particularly chicken and pork; used as a dipping sauce for khinkali (Georgian dumplings) in some households.

Regional Variations: Green tkemali (from unripe plums) is more acidic and considered by many Georgians the superior, more traditional version compared to sweeter red tkemali.

Storage: Refrigerate after opening; properly bottled and processed versions keep many months unopened.