Tkemali Sauce

Tkemali Sauce

Tart Georgian plum sauce simmered with herbs into a sour-savory condiment for grilled meats.

Total 2 hr 5 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Tkemali is a Georgian sour plum sauce made from unripe or tart plums simmered down with garlic, fresh herbs, and chile until thick and tangy. It's traditionally served alongside grilled meats, roasted chicken, or fried potatoes as a piquant counterpoint to rich, fatty dishes. The sauce keeps well refrigerated and deepens in flavor after a day or two.

Ingredients

  • 2 pounds tart plums (such as sour greengage or unripe red plums), pitted
  • 1/2 cup water
  • 4 cloves garlic, minced
  • 1 red chile pepper, finely chopped (such as cayenne or Fresno)
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground Georgian blue fenugreek (utskho suneli), or substitute regular fenugreek
  • 1 teaspoon salt
  • 1 tablespoon sugar, or to taste

Method

  1. Combine the pitted plums and water in a 6-quart saucepan. Bring to a simmer over medium heat.

  2. Cover and cook, stirring occasionally, until the plums have completely broken down and softened, about 15 minutes.

  3. Pass the cooked plums through a fine sieve or food mill, discarding the skins and pits, to yield a smooth puree back into the saucepan.

  4. Stir in the garlic, chile, cilantro, dill, coriander, and fenugreek. Return to a simmer over medium-low heat.

  5. Simmer uncovered, stirring frequently to prevent scorching, until thickened to a ketchup-like consistency, about 20 minutes.

  6. Stir in the salt and sugar, tasting and adjusting the balance of sour, salty, and sweet as needed.

  7. Remove from heat and let cool to room temperature before transferring to a clean jar or bottle.

  8. Refrigerate for at least 24 hours before serving to let the flavors meld; keeps refrigerated for up to 3 weeks.

Rate this recipe

★ 3.2 (1)

Tkemali Sauce

Tkemali is a Georgian sour plum sauce made from unripe or tart plums simmered down with garlic, fresh herbs, and chile until thick and tangy. It's traditionally served alongside grilled meats, roasted chicken, or fried potatoes as a piquant counterpoint to rich, fatty dishes. The sauce keeps well refrigerated and deepens in flavor after a day or two.

2 hr 5 min 16 oz 35 cal

Ingredients

  • 2 pounds tart plums (such as sour greengage or unripe red plums), pitted
  • 1/2 cup water
  • 4 cloves garlic, minced
  • 1 red chile pepper, finely chopped (such as cayenne or Fresno)
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground Georgian blue fenugreek (utskho suneli), or substitute regular fenugreek
  • 1 teaspoon salt
  • 1 tablespoon sugar, or to taste

Method

  1. 1

    Combine the pitted plums and water in a 6-quart saucepan. Bring to a simmer over medium heat.

  2. 2

    Cover and cook, stirring occasionally, until the plums have completely broken down and softened, about 15 minutes.

  3. 3

    Pass the cooked plums through a fine sieve or food mill, discarding the skins and pits, to yield a smooth puree back into the saucepan.

  4. 4

    Stir in the garlic, chile, cilantro, dill, coriander, and fenugreek. Return to a simmer over medium-low heat.

  5. 5

    Simmer uncovered, stirring frequently to prevent scorching, until thickened to a ketchup-like consistency, about 20 minutes.

  6. 6

    Stir in the salt and sugar, tasting and adjusting the balance of sour, salty, and sweet as needed.

  7. 7

    Remove from heat and let cool to room temperature before transferring to a clean jar or bottle.

  8. 8

    Refrigerate for at least 24 hours before serving to let the flavors meld; keeps refrigerated for up to 3 weeks.