A tangy, vibrant sauce made from unripe wild plums simmered with garlic, pennyroyal mint, dill, and coriander — Georgia's essential condiment.
Ingredients
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500g unripe sour plums (tkemali or cherry plums)
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3 cloves garlic, minced
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1 tbsp dried pennyroyal mint (ombalo)
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1 tbsp fresh dill, chopped
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1 tsp ground coriander
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1 tsp dried marigold petals
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1 hot pepper, minced
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1 tsp salt
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1 tbsp fresh cilantro, chopped
Instructions
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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.
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2
When the plums are soft and splitting, pass them through a food mill or sieve to remove skins and pits, collecting the puree.
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3
Return the smooth plum puree to the saucepan and bring to a gentle simmer, stirring occasionally as it thickens slightly.
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4
Add minced garlic, ombalo, dill, coriander, marigold, hot pepper, and salt, then cook for five more minutes stirring constantly.
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5
Stir in fresh cilantro, taste and adjust seasoning, then remove from heat and let cool to room temperature before serving.
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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.