Tkemali sauce

Tkemali sauce is a Georgian plum sauce, renowned for its tangy, sweet, and slightly spicy flavor profile. Originating from the country of Georgia, tkemali is made from the native sour plum varieties such as tkemali (cherry plum) or alucha. It is a staple of Georgian cuisine and is used similarly to how ketchup is used in Western cuisine, but with a much more complex flavor. Tkemali sauce is traditionally served with grilled meats, poultry, or fish, and it also complements potato dishes and traditional Georgian dumplings like khinkali.

• Wash the plums thoroughly. Place them in a large pot and add enough water to cover them. Bring to a boil and simmer until the plums are soft and fully cooked, about 15-20 minutes.
• Once the plums are cooked, drain them and let them cool slightly. Then, manually remove the stones, taking care to collect as much of the plum flesh and skin as possible.
• Puree the plum flesh and skin using a blender or food processor until smooth. For a more traditional texture, you can also push the plum mixture through a sieve.
• Return the plum puree to the pot. Finely chop the cilantro, dill, garlic, and hot pepper, then add them to the puree. Add the salt, sugar, ground coriander seeds, and dried fenugreek leaves (if using).
• Bring the sauce to a simmer over low heat, stirring frequently to prevent it from sticking to the bottom of the pot. Cook for about 10-15 minutes, or until it thickens to your desired consistency.
• Taste the sauce and adjust the seasonings if necessary, adding more salt, sugar, or herbs according to your preference.

Storage Tips

Tkemali sauce can be stored in sterilized jars in a cool, dark place for the winter months, or in the refrigerator for immediate consumption, where it will keep for several weeks. Make sure the sauce is cooled to room temperature before transferring it to jars.

Useful Properties of the Main Ingredient

Sour plums are rich in vitamins C and K, antioxidants, and dietary fiber. They support digestive health, improve the absorption of iron in the body, and have anti-inflammatory properties.

Interesting Facts

• Tkemali sauce comes in different variations, primarily green (made with unripe plums) and red (made with ripe plums), each offering a distinct flavor.
• The sauce is named after the Georgian word for sour plum, “tkemali,” which is the key ingredient.
• In Georgia, tkemali is more than just a condiment; it’s a symbol of Georgian hospitality and cuisine, showcasing the country’s rich tradition of using fresh, local ingredients.

This tkemali sauce recipe brings a piece of Georgian culinary heritage into your kitchen, offering a unique way to spice up everyday meals with its distinctive, tangy flavor.