Tkemali (sour plum sauce)

Tkemali is the most important sauce of Georgian cuisine: made from tart plums cooked with garlic and plenty of fresh herbs. It accompanies grilled meats and roast potatoes, and also goes into soups.

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Method

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1. Wash the plums, put them in a pot with the water, and cook covered over low heat for 15-20 minutes until they fall apart. ⏱ Timer: 15 min
2. Pass through a sieve so the stones and skins stay behind.
3. Return the purée to the pot and simmer over low heat, stirring, for 15-20 minutes until it reaches the consistency of sour cream. ⏱ Timer: 15 min
4. Very finely chop or purée the garlic and herbs, and stir them in together with the spices, salt and sugar.
5. Cook for another 2-3 minutes, then let cool. Serve with grilled meats, skewers or potatoes. ⏱ Timer: 2 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Poured into sterilised jars and sealed, it keeps for months.
• Red plums make a redder, sweeter version.

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