📝 About This Recipe
Tkemali is the soul of Georgian cuisine, a vibrant and tangy condiment that replaces ketchup on every local table. Crafted from sour green or red plums and infused with the cooling aroma of pennyroyal (ombalo) and fresh cilantro, this sauce offers a complex profile of tartness, spice, and herbal brightness. It is the ultimate palate cleanser, cutting through the richness of grilled meats and adding a legendary depth to stews.
🥗 Ingredients
The Fruit Base
- 2 kg Sour Plums (Tkemali or Cherry Plums) (unripe green or slightly tart red varieties work best)
- 1 cup Water (just enough to start the steaming process)
The Aromatic Herb Paste
- 150 g Fresh Cilantro (large bunch, including tender stems)
- 50 g Fresh Dill (finely chopped)
- 1 tablespoon Dried Ombalo (Pennyroyal) (essential for authentic flavor; can substitute with peppermint)
- 6-8 pieces Garlic Cloves (peeled and crushed)
- 1-2 pieces Green Chili Pepper (seeded for less heat, or kept whole for a kick)
Spices and Seasoning
- 1 tablespoon Ground Coriander
- 1 teaspoon Blue Fenugreek (Utskho Suneli) (provides a nutty, earthy depth)
- 1.5 tablespoons Sea Salt (adjust to taste)
- 1-2 tablespoons Sugar (only if plums are excessively tart)
👨🍳 Instructions
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1
Thoroughly wash the plums and remove any stems or leaves. Place them in a large, heavy-bottomed stainless steel pot.
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2
Add one cup of water to the pot. Cover and bring to a gentle boil over medium heat. Simmer for 15-20 minutes until the plums have burst and the flesh is completely soft and falling away from the pits.
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3
Set a large colander or sieve over a clean bowl. Pour the cooked plums and their juices into the sieve.
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4
Using a wooden spoon, rub the plum pulp through the sieve. This process separates the smooth puree from the skins and pits. Discard the pits and skins left in the sieve.
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5
Return the smooth plum puree to the pot. If the consistency is too thick, add a little of the reserved cooking liquid back in until it resembles heavy cream.
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6
In a food processor or mortar and pestle, blend the garlic, cilantro, dill, and green chili into a fine, bright green paste.
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7
Bring the plum puree back to a low simmer. Stir in the herb paste, ground coriander, blue fenugreek, and ombalo.
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8
Season with salt. Taste the sauce; if it is aggressively sour, add sugar one tablespoon at a time to balance the acidity without making it sweet.
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9
Simmer the sauce on very low heat for another 5-10 minutes, stirring constantly to prevent scorching on the bottom.
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10
The sauce is ready when it coats the back of a spoon. It will thicken further as it cools.
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11
Prepare sterilized glass jars. Pour the hot Tkemali into the jars, leaving about 1cm of headspace.
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12
To preserve for long-term storage, pour a thin layer of neutral oil over the top of the sauce before sealing to create an airtight barrier.
💡 Chef's Tips
If you cannot find Ombalo, use a mix of dried mint and a pinch of dried oregano to mimic the flavor profile. Always use a wooden spoon for stirring to avoid reacting with the high acidity of the plums. For a smoother texture, you can use an immersion blender after adding the herbs, though a rustic texture is more traditional. Adjust the heat level by choosing red chilies for a riper, sweeter spice or green chilies for a sharper, grassy heat. If the sauce is too thin, continue simmering uncovered; if too thick, whisk in a small amount of boiled water.
🍽️ Serving Suggestions
Serve alongside Mtsvadi (Georgian grilled pork skewers) to cut through the fat. Drizzle over fried potatoes or roasted root vegetables for a tangy flavor explosion. Use as a dip for fresh Khachapuri or crusty sourdough bread. Stir a few spoonfuls into a beef stew or Kharcho soup to add traditional Georgian acidity. Pairs beautifully with a crisp, dry white wine like a Georgian Rkatsiteli.