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Tkemali Georgian Plum Sauce on the Blue Fabrics and Wooden Table
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Tkemali – Georgian Plum Sauce Recipe

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!
Course Condiment
Cuisine Georgian
Keyword tkemali
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20
Calories 29kcal

Ingredients

  • 3 glass jars 220 ml or 8 oz, sterilized
  • 1 kg or 2.2 lbs ripe red plums
  • 100 ml or 1/2 cup water
  • 4-5 large cloves garlic minced
  • 1 small red chili pepper finely chopped
  • 5 tablespoons chopped fresh cilantro (or 5 teaspoons dry)
  • 3 tablespoons chopped fresh dill (or 3 teaspoons dry)
  • 2 teaspoons chopped fresh peppermint (or 2/3 teaspoon dry)
  • 1 tablespoon dried tarragon
  • 2 teaspoons ground coriander
  • 2 teaspoons khmeli suneli (see the recipe below)
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2/3 teaspoons ground black pepper
  • 3 tablespoons pomegranate juice
  • olive oil

Instructions

  • Cut plums in quarters, remove stones and place in a pot with a little water. Bring it to a boil over medium heat and simmer for 15 minutes, stirring occasionally.
  • When plums are soft, drain them using a sieve and keep the juice (it's delicious and healthy). Using a wooden spoon, rub plums through the sieve and tranfer them back into the pot. Add garlic, chili pepper, cilantro, dill, peppermint, dried tarragon, ground coriander, khmeli suneli, salt, sugar, black pepper and pomegranate juice. Stir to combine. Simmer for 5 more minutes.
  • Pour the sauce into hot and dry jars. Cover with 1-2 teaspoons of olive oil to preserve. Seal and store in the fridge or in a cool place for at least 2-3 months. Enjoy!

Video

Notes

From 1 kilogram of plums (2.2 lbs) you will get around 650 ml (0.7 liquid quart) of 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.
To make tkemali last longer, 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.
Serve tkemali with with roasted vegetables, (red) beets, burgers, potato wedges, any kind of protein and grilled food, in salad dressings, as a bread spread... You can replace ketchup with it.

Nutrition

Serving: 20g | Calories: 29kcal | Carbohydrates: 7g | Sodium: 233mg | Potassium: 103mg | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 8.4mg | Calcium: 8mg | Iron: 0.2mg