Tkemali plums (sour wild plums)
Small sour wild plums with firm flesh and high acidity for the Georgian tkemali sauce, sour dressings and marinades.
Tkemali plums (sour wild plums) are small sour wild plums (cherry plum) of green, yellow or red colour with firm flesh, high acidity and a light astringency. Their main use is the eponymous Georgian tkemali sauce with garlic, cilantro, dill, pennyroyal (ombalo) and spices, and also sour dressings, marinades and an addition to braised meat and fish.
Calories, proteins, fats and carbohydrates per 100 g of product
Tkemali plums (sour wild plums), Raw: Calories 91.0 kcal, Proteins 0.4 grams, Fats 0.2 grams, Carbohydrates 22.0 grams per 100 g of product.
Recipes with this ingredient
The green and red versions of tkemali are prepared using absolutely identical technology, but the red version is based on tkemali fruits, a Georgian variety of blackthorn, and the green version is based on sour, unripe plums or cherry plums. The first one goes well with red meat, the second , more sour, goes well with poultry, white meat and white fish. In Tbilisi, duck is prepared with green tkemali.
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Chef Marina Martiashvili shared the recipe with us.
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Tkemali is a traditional Georgian sauce with a bright sour-spicy taste and rich aroma. Its history is rooted in Georgian cuisine, where the sauce was an integral part of meat dishes, especially kebabs. The base of tkemali consists of sour plums that give it a characteristic freshness, while garlic, cilantro, dill, and red pepper add a rich spicy flavor. The sauce is cooked to the thickness of sour cream and then brought to a boil to reveal the richness of aromas. It perfectly complements meat, fish, and vegetables and can also be used as a spicy dressing for various side dishes. Tkemali not only enhances the taste of dishes but also aids digestion due to its natural acids and spices. Each spoonful of this sauce is a journey into the heart of Georgian gastronomy filled with passion and flavor.
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Tkemali is the number one Georgian sauce. It is believed that it is impossible to survive endless Georgian feasts without it - sour plums help to cope with fatty foods.
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This is the best dish in the world for a large company. It was invented by the Kakhetians. We have never eaten anything similar to chakapuli in any country - no one thought of mixing tarragon, lamb, wine and tkemali.
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