Tkemali is a tangy plum sauce hugely popular in Georgian cuisine. It is made from small tart plums that give the sauce its distinctive sourness. The plums are poached then pureed and mixed with fresh herbs, garlic and chilies. Tangy, aromatic and with a kick, tkemali is a versatile condiment that goes very well with a wide variety of dishes.
The Flavour Affair:
Plums + Sugar + Mint + Parsley + Coriander + Garlic + Chili + Red Vinegar
Bright and refreshing, tkemali gives an instant flavour boost to soups, stews, meats, fish or vegetables.
Plums: the defining characteristic of tkemali is its sourness which comes from tart plums. Traditionally they use a particular type called “alycha“, but it may be quite hard to find it outside of Georgia. Red sour plums are a great alternative.
Sugar: the plums for tkemali should be sour, so we need a little sugar to balance the tartness which otherwise would be too overpowering.
Mint: an essential herb in tkemali, mint adds a fresh, cooling element that balances the heat from the chilies. It is also highly aromatic with a scent that is both uplifting and calming and reminiscent of bright summer days.
Parsley and coriander: they each have a particular scent and flavour and adding both increases the complexity of the sauce. However, you can also just use one of them (if so – go for parsley!).
Garlic: a staple in Georgian cuisine, it enhances the sauce with its pungent, savory taste and a distinctive aroma.
Chili: the heat in tkemali comes from green chilies. Traditionally, the sauce has quite a noticeable kick – if you like it milder, start by adding just a little. You can always adjust it upwards.
Red vinegar: the acidity of vinegar helps preserve the sauce. It also makes sure the sauce stays tangy if the plums are on a sweeter side.
Preparation tips for Tkemali:
I often notice people are taken aback when they hear that tkemali requires pouching plums. For some reason, poaching is perceived as something lengthy and complex. But it’s not! In fact, it couldn’t be easier. And the little pureeing trick I’m about to show you makes the whole thing a breeze! Here goes:
- Place the plums into a pot with about 200ml boiling water. Boil for about 15 minutes so that they soften completely inside. The skin will pop and they will look like this:
- Place a colander over a large bowl. Transfer the plums with their liquid to the colander and let the liquid run through into the bowl.
- Then, use a whisk to rub and smear the plums against the surface of the colander. The skin will stick but the flesh will fall through. About a minute of energetic whisking, and you are done.
- Remove the colander and keep whisking the contents of the bowl until the pulp is incorporated and the puree is smooth:
- Return the puree back to the pot, place over medium heat, add sugar (see the recipe card) and simmer for 10-15 minutes until slightly reduced. It should not be too thick or too runny.
- In the meantime, work the rest of the ingredients: wash the herbs, pick the leaves, peel the garlic and ponder on how much heat you are willing to go for. I used a half of a very small green chili which was plenty for us.
- You can finely chop the aromatics or pop them into a blender. Add a tablespoon each of oil and red wine vinegar and blitz into a smooth paste.
- Once the sauce has thickened, add the paste to the pot and stir to combine. Squeeze over a little lemon juice and add 1/2 tsp salt. Then taste and add a little more sugar if you find the sauce too sour.
- Remove from heat, transfer to a glass airtight container and let cool down to room temperature.
- You can easily keep tkemali in refrigerator for a couple of months.
How to use Tkemali sauce:
Where do I start! From hearty stews to vibrant salads, the options are vast. Use tkemali as a dip for grilled meats or a marinade for white fish. Add it to a beef or lamb soup like Georgians do with their Kharcho. Tkemali is equally great with vegetables – try it as a dressing for a ripe tomato salad or drizzle over grilled eggplant. Whatever you choose, this flavourful condiment will surely win your heart! Check these recipes for inspiration:
Eggplant Toast with Burrata, Tomatoes and Tkemali
Pork Chops in Tkemali Glaze with Roasted Vegetables
Braised Veal Shanks with Tkemali and Tomato Sauce
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Tkemali – Georgian Plum Sauce
Equipment
- 1 small or medium pot
- 1 colander
- 1 large bowl
- 1 Hand blender
- 1 airtight container for storage
Ingredients
- 5 large sour plums like South African red plums
- 200 ml water
- 1 tbsp sugar see notes
- 1/2 cups mint leaves
- 1/2 cups parsley leaves
- 1/2 cups coriander leaves
- 4 garlic cloves
- 1/2 small green chili see notes
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- A squeeze of lemon
- 1/2 tsp salt
Instructions
- Add the plums to 200ml boiling water and boil for 15 minutes until soft inside.
- In a sink, place a colander over a large bowl and transfer the plums with their liquid. Let the liquid run through into the bowl.
- Use a whisk to rub the plums against the bottom of the colander. The skin will stick to it and the flesh will fall through.
- When there is no more flesh coming off, remove the colander and whisk the contents of the bowl to incorporate the pulp.
- Once smooth, return the puree to the pot. Add 1 tbsp sugar and simmer over medium heat for 15 minutes until slightly reduced.
- In the meantime, blitz together herbs, garlic, green chili with 1 tbsp of oil and 1 tbsp vinegar into a smooth paste.
- Once the sauce has thickened, add the paste and stir to combine.
- Add a drizzle of lemon and 1/2 tsp salt and taste to adjust for sweetness.
- Transfer to an airtight container and let cool at room temperature.
- Keep in the fridge for up to two months.
Notes
- Start with 1 tbsp of sugar and add more in the end if the sauce seems too tart.
- You can use more chilies or skip it altogether and add a small pinch of dried chili flakes instead.
