Tkemali – Georgian Plum Sauce

Tkemali is a very flavorful and nutrient-dense Georgian plum sauce that is a great healthier alternative to ketchup or cranberry sauce. Use this sweet-sour vibrant condiment for almost about everything: grilled food, roasted veggies, burgers, potato wedges, any kind of protein, in salad dressings, as a bread spread and so much more!

Tkemali is so delicious and yet so little-known to the world outside of the former Soviet Union, I just need to share this awesome Georgian plum sauce with you.

Georgian word “tkemali” stands for a variety of sour plum, which is the main ingredient of this sauce. The sauce owes its name to this plum, which is nearly impossible to find outside Georgia. However, other types of plums can be used as well, as you’ll soon see!

There are two varieties of Georgian tkemali: the green one, made of sour unripe plums and the red one, made of ripe plums (which is what this recipe uses). While the type of plum you use may vary, the result of the sauce is still delicious tartness.

You can find an interesting recipe for the green tkemali (as well as many other delicious recipes) in The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, which I recommend to everyone who is interested in Georgian food.

Where Do You Use Georgian Sour Plum Sauce?

Tkemali sauce is a perfect condiment for almost anything. Just like you’d ketchup in North America, so you’d use Tkemali in Eastern Europe.

It is perfect with:

• roasted vegetables,
• (red) beets,
• burgers,
• potato wedges,
• any kind of protein,
• in salad dressings,
• as a bread spread,
• grilled food,
• tempeh,
• fresh bread,
• as a dip for stir fried veggies.

This plum sauce is pretty much as universal as ketchup.

A jar of tkemali (or khmeli suneli) is a perfect gift for a person who likes homemade preserved food and is eager to try new flavors.

Tkemali is pungent, sweet-sour, aromatic and very flavorful. It’s truly one of a kind, so you might even want to make a double batch and share!

What’s In Tkemali?

While the foundation of Georgian Tkemali is plums, it’s the added herbs and spices combined with the sweet tartness of the plum that complete its unique flavor profile.

Traditionally, herbs like dill, cilantro, summer savory and pennyroyal are used for tkemali but you are free to experiment with whatever herbs you like. 

I used fresh dill, cilantro, peppermint and dried tarragon, as well as dried coriander and khmeli suneli mix. You can skip it, as it is not traditionally used, but I found that tkemali tastes better if you do use it.

Other ingredients include garlic, herbs and Georgian spices. The good news is you can make tkemali at home from scratch from any plums that you have on hand! Just adjust the sugar as needed (more on that below).

This Georgian plum sauce is more than just delicious, too. It’s a nutrient-dense condiment that is a healthier substitute for ketchup. Plums contain organic acids, pectin, vitamins C, E, B1, B2, P, minerals, tannins and carotene.

Tkemali improves digestion and works as a metabolism booster, just like North African Harissa sauce, mojo verde, mojo rojo, chimichurri or roasted garlic dressing.

How to Make & Store Tkemali

I make a big batch every year during plum season. Because it’s so easy, you may find yourself doing the same thing!

Plus, making extra means you can give some to friends and family.

From 1 kilogram of plums (2.2 lbs) you will get around 650 ml (0.7 liquid quart) of sauce.

See how to make this sauce step-by-step in this tkemali web story. And make sure to check the full recipe directions below.

You can store it in the fridge or in a cool place for up to 3 months. The natural preservatives used here are peppermint and coriander.

Depending on the type of plums you use, you’ll need to adjust the taste by adding more sugar if the sauce tastes too sour. If you use common plums or red plums that are sweet enough, you won’t need to add the extra sugar. If the plums are tart, then you will.

To make your Georgian plum sauce last longer, proper canning techniques should be utilized.

You should sterilize your jars (boil them for 15 minutes in water) and pour some olive oil on the surface before you seal them.

Make sure the jars are hot and dry when you pour the hot sauce in.

Top Tips

• Tkemali is a flavorful and nutrient-dense Georgian plum sauce that is a great healthier alternative to ketchup or cranberry sauce.
• Georgian tkemali sauce is pungent, sweet-sour, aromatic and full of flavor.
• Serve it with roasted vegetables, (red) beets, burgers, potato wedges, any kind of protein, grilled food, tempeh, fresh bread, in salad dressings, as a bread spread, or as a dip for stir fried veggies.
• From 1 kilogram of plums (2.2 lbs) you will get around 650 ml (0.7 liquid quart) of sauce. Double the amounts to make a bigger batch.
• Depending on the type of plums you use, you’ll need to adjust the taste by adding more sugar if the sauce tastes too sour.
• You can store it in the fridge or in a cool place for up to 3 months.
• To make your sauce last longer, sterilize your jars (boil them for 15 minutes in water) and pour some olive oil on the surface before you seal them. Make sure the jars are hot and dry when you pour the hot sauce in.

Recipe Variations

• Traditional tkemali is made from a variety of green sour plum. However, you can use  other types of plums as well. Depending on the type of plums adjust the amount of sugar you use for the sauce.
• Traditionally, herbs like dill, cilantro, summer savory and pennyroyal are used for tkemali but you are free to experiment with whatever herbs you like. I used fresh dill, cilantro, peppermint and dried tarragon, as well as dried coriander and khmeli suneli mix. You can skip it, as it is not traditionally used, but I found that tkemali tastes better if you do use it.

Check the recipe (and the recipe video) below and enjoy your homemade tkemali with your favorite dishes. If you can’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page.