Tkemali – Georgian Plum Sauce Recipe
Tkemali is a Georgian plum sauce featuring ripe red plums cooked and strained, then flavored with minced garlic, chili pepper, and a blend of herbs including cilantro, dill, peppermint, and dried tarragon, with spices like coriander, khmeli suneli, and pepper. The sauce has a sweet-sour balance, enhanced by pomegranate juice and sugar adjusted to plum tartness. It is preserved by covering with olive oil in sterilized jars, allowing storage in the fridge for months. This tangy and aromatic sauce complements roasted vegetables, meats, bread, and can be used as a dip or dressing ingredient.
Ingredients
- 3 glass jars 220 ml or 8 oz, sterilized
- 2.2 lbs lbs or 1 kg plum ripe red
- 1/2 cup or 100 ml water
- 4-5 large cloves garlic minced
- 1 small red chili pepper finely chopped
- 5 tablespoons cilantro chopped (or 5 teaspoons dry, fresh
- 3 tablespoons dill chopped (or 3 teaspoons dry, fresh
- 2 teaspoons Peppermint chopped (or 2/3 teaspoon dry, fresh
- 1 tablespoon tarragon dried
- 2 teaspoons ground coriander
- 2 teaspoons khmeli suneli
- 2 teaspoons salt
- 1 tablespoon sugar
- 2/3 teaspoons black pepper ground
- 3 tablespoons pomegranate juice
- olive oil
Instructions
- Cut plums in quarters or halves, remove stones and place in a pot with a little water. Bring them to a boil over medium heat and simmer over medium low heat for 15 minutes, stirring occasionally.
- When plums are soft, drain them using a sieve and keep the juice (it's delicious and healthy). Using a wooden spoon, rub plums through the sieve and transfer them back into the pot. Alternatively, pulse them in a blender.
- Add garlic, chili pepper, cilantro, dill, peppermint, dried tarragon, ground coriander, khmeli suneli, salt, sugar, black pepper and pomegranate juice. You might need more sugar if you use sour plums (see notes). Stir to combine. Simmer for 5 more minutes.
- Pour the sauce into hot and dry jars. Cover with 1-2 teaspoons of olive oil to preserve. Seal and store in the fridge or in a cool place for at least 2-3 months. To store it longer, see the canning instructions below. Enjoy!
Notes
- Tkemali is a flavorful, nutrient-rich sauce that serves as an alternative to ketchup or cranberry sauce in Georgian cuisine.
- Adjust the sugar level to balance tartness depending on the plum type used.
- Use sterilized, hot, and dry jars, and pour olive oil on the surface before sealing for longer storage.
- The sauce pairs well with roasted vegetables, grilled meats, breads, and can be used as a dip or salad dressing component.
- This recipe yields approximately 650 ml (0.7 liquid quart) of sauce from 1 kg of plums.
Nutrition Information
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 27
% Daily Value*
| Serving | 20g | |
| Calories | 27kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.