Tkemali
10 servings
30 minutes
Tkemali is a legendary Georgian sauce that is an integral part of the national cuisine. Its history dates back to ancient times when Georgian housewives used sour plums to create a universal seasoning. The sauce has a rich sweet-sour taste with spicy notes of garlic, chili pepper, and aromatic herbs. Pomegranate juice gives it a delicate fruity tang, while spices reveal the depth of Georgian culinary traditions. Tkemali perfectly complements meat dishes, especially kebabs, adding freshness and brightness to them. It is also used with fish, vegetables, and traditional flatbreads. This sauce is believed not only to enhance the flavor of food but also to aid digestion due to its natural ingredients. The true taste of Georgia in one jar!
1
Prepare all the ingredients.
2
Cut the plums in half and remove the pits.
- Plums: 1 kg
3
Place the plums in a pot and add 100 ml of water. Bring to a boil and simmer for 15 minutes, stirring occasionally.
- Plums: 1 kg
- Pomegranate juice: 45 ml
4
Finely chop the chili pepper and garlic.
- Garlic: 4 cloves
- Chili pepper: 1 piece
5
Chop the greens.
- Coriander: 15 g
- Dill: 10 g
- Fresh mint: 5 g
6
Blend the prepared plums and strain through a sieve. Transfer back to the pot.
7
Add garlic, chili pepper, chopped herbs, dried tarragon, coriander, khmeli-suneli, salt, sugar, black pepper, and pomegranate juice to the plums. Simmer for another 5 minutes and taste the sauce. If it's too sour, add a little more sugar.
- Garlic: 4 cloves
- Chili pepper: 1 piece
- Coriander: 15 g
- Dill: 10 g
- Fresh mint: 5 g
- Dried tarragon: 1 tablespoon
- Ground coriander: 2 teaspoons
- Khmeli-suneli: 2 teaspoons
- Salt: to taste
- Sugar: 1 tablespoon
- Ground black pepper: to taste
- Pomegranate juice: 45 ml
8
Pour the prepared sauce into hot sterilized jars.
9
To store the sauce better, pour a little vegetable oil into the jars. Close the jars with lids.
- Vegetable oil: to taste
10
Store tkhemali in a dark, cool place for 2-3 months.