Tkemali from Hungarian
10 servings
40 minutes
Tkemali from Hungarian plums is a fragrant Georgian sauce made from ripe Hungarian plums. Its roots trace back to the ancient culinary traditions of Georgia, where tkemali served as a universal addition to meat, fish, and vegetables. The sauce has a harmonious balance of sourness and spiciness, highlighted by the aroma of khmeli-suneli and utsho-suneli. In this version, the recipe gains exquisite notes from capers and garlic that add zest. Its soft texture resembles thick puree, making it an ideal complement to dishes requiring rich flavor. Tkemali not only enriches the palette of Georgian cuisine but also symbolizes hospitality, adorning tables and delighting gourmets with its bright and intense taste.
1
Remove the pits from the plums, add a glass of water, and place on the heat, stirring.
- Plums: 1 kg
2
When the plums soften and change to a dark red color, add a teaspoon of suneli and taste for salt and sugar.
- Khmeli-suneli: 1 teaspoon
- Utskho-suneli: 1 teaspoon
- Salt: to taste
- Sugar: to taste
3
If the acid is insufficient, add lemon juice, and for zest, add a few rinsed capers.
- Lemon juice: to taste
- Capers: 7 pieces
4
Crush garlic in a mortar with coriander seeds, add a teaspoon of any neutral vegetable oil.
- Garlic: 6 cloves
- Coriander seeds: 1 teaspoon
5
When the tkhemali thickens and reaches a puree-like consistency with chunks, add garlic, coriander, and red hot pepper (if too thick, add more water).
- Garlic: 6 cloves
- Coriander seeds: 1 teaspoon
- Ground chili pepper: to taste
6
Cook the sauce for another 5 minutes.