Redcurrant tkemali
4 servings
20 minutes
Tkemali made from red currants is an exquisite Georgian sauce that surprises with its balance of sourness and spices. Although traditionally tkemali is made from plums, variations with red currants are becoming increasingly popular. This sauce carries a rich history of Caucasian cuisine where spices play a key role. The aroma of fresh cilantro, coriander, and cumin creates a unique bouquet while garlic adds spiciness. Tkemali pairs perfectly with meat, especially roasted or baked dishes, as well as fish and vegetables, adding freshness and depth of flavor. It can be used as a marinade or dip sauce, and thanks to the natural acidity of currants, it aids digestion. In Georgia, such a sauce often graces family tables, turning ordinary dishes into true culinary masterpieces.
1
In a mortar, crush coriander, cumin, cilantro leaves, and garlic into a uniform aromatic paste.
- Coriander seeds: 10 g
- Caraway: 10 g
- Coriander: 70 g
- Garlic: 3 cloves
2
Pour water over the currants and boil for five minutes.
- Red currant: 250 g
3
Then strain through a sieve into a clean saucepan, add the mixture from the mortar, stir, and place on the heat to reduce until thickened.
- Red currant: 250 g
- Coriander seeds: 10 g
- Caraway: 10 g
- Coriander: 70 g
- Garlic: 3 cloves
- Salt: to taste