Authentic Georgian Tkemali Sauce Recipe

Ingredients

  • 1 kg of plums
  • 4 cloves of garlic
  • 1 bunch of dill (about 1 cup finely chopped)
  • 1 bunch of cilantro (about 1 cup finely chopped)
  • 1 hot chili pepper
  • 1/2 cup of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground coriander
  • 1/2 cup of water

Steps and instructions

  1. Wash the plums and place them in a large pot. Add the water and bring to a boil over medium heat.
  2. Cook the plums until they completely soften and start to fall apart.
  3. Remove the pot from heat and let it cool slightly. Once cool enough to handle, take each plum and remove the pit, discarding it. Return the pitted plums and any juice back to the pot.
  4. Blend the plums using a blender or a hand blender until you get a smooth puree. Return the puree back to the pot.
  5. Crush the garlic and finely chop the dill, cilantro, and hot chili pepper.
  6. Add the garlic, dill, cilantro, hot chili pepper, sugar, salt, and ground coriander to the plum puree in the pot.
  7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally.
  8. Once the sauce has thickened to your desired consistency, remove it from heat and let it cool completely.
  9. Once cooled, transfer the Tkemali to sterilized jars and seal tightly. Store in a cool, dark place for up to one year.
  10. Before serving, allow at least 24 hours for the flavors to meld together.

Tools for making

  • Blender - Used to blend the cooked plums into a smooth puree.
  • Large pot - Used to cook the plums and other ingredients.
  • Knife - Used to chop the dill, cilantro, hot chili pepper, and garlic.
  • Cutting board - Provides a surface for chopping the ingredients.
  • Sterilized jars - Used for storing the Tkemali sauce.
  • Spatula - Used for stirring the sauce while it simmers.
  • Measuring cup - Used to measure the water, sugar, and other ingredients accurately.
  • Canning funnel - Helps to transfer the Tkemali sauce into the sterilized jars without making a mess.
  • Ladle - Used to transfer the sauce from the pot to the jars.
  • Sealing lids - Used to securely seal the sterilized jars.

Recipe variations

  • Use different types of plums such as red plums, yellow plums, or damson plums for a variation in flavor.
  • Add spices like cinnamon, cloves, or cardamom for a warm and aromatic twist.
  • Experiment with different herbs such as basil, mint, or parsley to customize the flavor profile.
  • For a spicier version, increase the amount of hot chili pepper or add other spicy peppers like jalapeno or serrano.
  • For a sweeter Tkemali, increase the amount of sugar or add honey or other sweeteners.
  • Add a splash of vinegar (such as red wine vinegar or apple cider vinegar) for a tangier taste.
  • For a thicker consistency, reduce the amount of water or simmer the sauce for a longer time.
  • Include other fruits like apples, pears, or apricots to add a fruity twist to the sauce.
  • For a smoky flavor, roast the plums before pureeing them.
  • Make it spicy and sweet by adding a touch of sriracha sauce or honey.

Recipe overview

Tkemali is a traditional Georgian sauce, made from plums and aromatic herbs. It's a staple in Georgian cuisine and is often served with meat dishes, providing a tangy, fruity and slightly spicy contrast that enlivens the meal. This recipe will guide you through the process of making your own homemade Tkemali. You'll start with fresh plums, boiling them until they're soft and then blending them into a smooth puree. After adding a blend of garlic, dill, cilantro, hot chili pepper, sugar, salt, and ground coriander, you'll simmer the mixture until it thickens into a sauce. After a day or two of resting, the flavors meld together to create a complex and delicious condiment. Expect a hands-on cooking experience and a rewarding result – a jar full of delicious, homemade Tkemali sauce that can be stored for up to a year. This sauce is sure to add a unique flair to your meals and impress your guests at the dinner table.

Common questions

  1. Can I use other fruits instead of plums? No, Tkemali is traditionally made with plums. However, you can experiment with different varieties of plums for slight variations in taste.
  2. Can I adjust the level of spiciness? Yes, you can adjust the level of spiciness by adding more or less hot chili pepper. Start with a small amount and gradually increase according to your preference.
  3. How long does it take to cook the plums? It usually takes about 15-20 minutes for the plums to soften and start falling apart. Cooking time may vary depending on the ripeness and size of the plums.
  4. Can I use dried herbs instead of fresh ones? While fresh herbs are preferred for their vibrant flavors, you can use dried herbs as a substitute. Keep in mind that the taste might differ slightly.
  5. Can I store Tkemali in the refrigerator? Yes, you can store Tkemali in the refrigerator for shorter-term storage. It will typically stay fresh for up to 2-3 months.

Serving dishes and utensils

  • Blender - A blender or a hand blender is needed to puree the cooked plums into a smooth consistency.
  • Large Pot - A large pot is required to cook the plums and prepare the Tkemali sauce.
  • Garlic Crusher - A garlic crusher will help in crushing the garlic cloves for easy incorporation into the sauce.
  • Chopping Board - A chopping board is useful for chopping the dill, cilantro, and hot chili pepper.
  • Knife - A knife is needed to remove the pits from the cooked plums and to chop the ingredients.
  • Sterilized Jars - Sterilized jars are necessary for storing the prepared Tkemali sauce.
  • Sealing Lids - Sealing lids are essential for tightly sealing the sterilized jars to maintain the freshness and longevity of the Tkemali sauce.

Origin stories

Tkemali is a staple in Georgian cuisine, a delightful sauce made from the native sour plum, and it holds an esteemed place in the hearts of the Georgian people. Traditionally, this sauce comes alive during summer, when the plums are ripe and plentiful. Every family has their own unique recipe and method for crafting this tangy condiment, with secrets passed down from generation to generation. It's not unusual for families to gather together for a day of "Tkemali-making," a ritual that strengthens familial bonds and celebrates the bounty of the Georgian landscape. The sauce is then stored for use throughout the year, bringing a taste of summer to meals even in the depths of winter.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.