Tkemali

Name: Tkemali
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Georgian
Ingredients: Sour green plums (or greengages) — 500 g (1.1 lb); Garlic cloves — 3; Fresh coriander, chopped — 15 g (3 tbsp); Fresh dill, chopped — 10 g (2 tbsp); Dried marigold petals or ground coriander seed (omedo) — 3 g (1 tsp); Ground Georgian blue fenugreek (utskho suneli, optional) — 2 g (1/2 tsp); Hot red chile, minced — 1; Salt — 8 g (1.5 tsp)

The Quirky Foodster Team

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15 min

Prep

30 min

Cook

Ingredients

Sour green plums (or greengages) — 500 g (1.1 lb)
Garlic cloves — 3
Fresh coriander, chopped — 15 g (3 tbsp)
Fresh dill, chopped — 10 g (2 tbsp)
Dried marigold petals or ground coriander seed (omedo) — 3 g (1 tsp)
Ground Georgian blue fenugreek (utskho suneli, optional) — 2 g (1/2 tsp)
Hot red chile, minced — 1
Salt — 8 g (1.5 tsp)

Method

Simmer plums with a small amount of water in a saucepan over medium heat until very soft, about 15-20 minutes.
Pass through a food mill or sieve to remove skins and pits, yielding a smooth plum purée.
Return purée to the pan; add minced garlic, chile and salt, simmer 5 minutes.
Stir in chopped coriander, dill, and spices; simmer 5 minutes more to combine.
Adjust salt and chile to taste; cool before bottling.

Cultural Background: A tart plum sauce made from unripe sour plums, tkemali is a defining sauce of Georgian cuisine, its sharp acidity traditionally used to cut through the richness of grilled meats, and made in both green (unripe) and red (ripe) versions depending on the season.

Tips: • Sour, unripe plums are essential for the sauce's characteristic sharp tartness — ripe sweet plums won't give the same result. • The sauce should be quite thin and pourable, more like a vinaigrette than a thick paste.

Variations: • Use ripe red plums for a milder, sweeter red tkemali (traditionally made later in the season). • Adjust herbs and spice levels to taste, as recipes vary significantly by household.

Storage: Refrigerate in a sealed bottle up to 3 weeks, or can in sterilised jars for longer shelf-stable storage.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 20 kcal, 0.3 g protein, 0 g fat, 4.5 g carbohydrate per 30 ml serving.

FAQs: What is tkemali traditionally served with? Grilled meats (mtsvadi), roasted chicken, and as a table condiment throughout Georgian meals. Can I substitute a different fruit? Sour green plums are traditional; tart greengages or under-ripe damsons are the closest reasonable substitutes.