Tkemali

Name: Tkemali
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Georgian
Ingredients: 500g unripe sour plums (tkemali or cherry plums); 3 cloves garlic, minced; 1 tbsp dried pennyroyal mint (ombalo); 1 tbsp fresh dill, chopped; 1 tsp ground coriander; 1 tsp dried marigold petals; 1 hot pepper, minced; 1 tsp salt; 1 tbsp fresh cilantro, chopped

ტყემალი (t-KEH-mah-lee)

Sour Plum Sauce

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 46 kcal

A tangy, vibrant sauce made from unripe wild plums simmered with garlic, pennyroyal mint, dill, and coriander — Georgia's essential condiment.

Nutrition & Info

Protein 0.5g

Carbs 10.0g

Fat 0.5g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

saucepan food mill or sieve sterilized jars

Presentation Guide

Vessel: small ceramic bowl

Garnishes: herb sprig

Accompaniments: grilled meats, potatoes, bread

Ingredients

500g unripe sour plums (tkemali or cherry plums)
3 cloves garlic, minced
1 tbsp dried pennyroyal mint (ombalo)
1 tbsp fresh dill, chopped
1 tsp ground coriander
1 tsp dried marigold petals
1 hot pepper, minced
1 tsp salt
1 tbsp fresh cilantro, chopped

Instructions

1
Wash the sour plums and place them in a saucepan with just enough water to cover, then bring to a boil and simmer ten minutes.
2
When the plums are soft and splitting, pass them through a food mill or sieve to remove skins and pits, collecting the puree.
3
Return the smooth plum puree to the saucepan and bring to a gentle simmer, stirring occasionally as it thickens slightly.
4
Add minced garlic, ombalo, dill, coriander, marigold, hot pepper, and salt, then cook for five more minutes stirring constantly.
5
Stir in fresh cilantro, taste and adjust seasoning, then remove from heat and let cool to room temperature before serving.
6
Store in sterilized jars in the refrigerator for up to two weeks, or serve immediately alongside grilled meats and potatoes.

💡

Did You Know?

Georgians produce both green tkemali from unripe plums in spring and red tkemali from ripe plums in autumn, using each for different dishes.

Chef's Notes

Equipment Tips

saucepan
food mill or sieve
sterilized jars

Garnishing

herb sprig

Accompaniments

grilled meats, potatoes, bread

The Story Behind Tkemali

Tkemali sauce is as fundamental to Georgian cuisine as ketchup is to American food, but far more ancient. Made from the wild sour plums that grow abundantly across Georgia, this sauce has accompanied Georgian meals for millennia.

🕐 Traditionally enjoyed condiment with any meal 📜 Origins: Ancient Georgian

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