Tkemali Sauce (Georgian Tart Plum Sauce)

Tkemali Sauce, georgian plum sauce

This fragrant Georgian sauce is made of tart green, yellow, or red plums and garlic with some traditional herb mixture. It gained popularity in Russia as a condiment to traditional dishes such as pelmeni (meat dumplings), pork chops, etc. It’s used in a manner similar to ketchup.

Outside of Russia and Georgia, commercially prepared tkemali sauce can be found in Russian food stores. I’m sure there is at least one Russian store in all major cities in the US and Canada. They are often named something like Euro Foods or European Foods.

If you happen to find some tart plums, it’s easy to make tkemali at home.

Tkemali Sauce, georgian plum sauce Tkemali Sauce, georgian plum sauce Tkemali Sauce, georgian plum sauce Tkemali Sauce, georgian plum sauce

This fragrant Georgian sauce is made of tart green, yellow, or red plums and garlic with some traditional herb mixture. It gained popularity in Russia as a condiment to traditional dishes such as pelmeni (meat dumplings), pork chops, etc. It’s used in a manner similar to ketchup.

Outside of Russia and Georgia, commercially prepared tkemali sauce can be found in Russian food stores. I’m sure there is at least one Russian store in all major cities in the US and Canada. They are often named something like Euro Foods or European Foods.

If you happen to find some tart plums, it’s easy to make tkemali at home.

 

Recipe:

0.5 kg (1 lb) (yellow sour) plums

0.5 tsp salt (or to taste)

1 tsp sugar

0.5 tsp salt (or to taste)

4 garlic cloves, crushed

1 bay leaf

1 tsp sugar

1 tbsp chopped cilantro

1 tbsp chopped dill

1 tbsp chopped mint

1/2 tsp chilli powder

1 tsp khmeli-suneli herb mix

Steps:

1. Place sour plums into a large pot, add enough water to completely cover plums. Bring to boil, and boil until the skin starts to crack and come off. Drain the water off. Let plums cool until comfortable to touch.

2. Place boiled plums on a metal sieve and rub them on the sieve until the plum flesh  goes through and skin and the pits remain behind. If you don’t have a metal sieve, peel off skins and remove pits by hands and then process plums in a food processor until smooth.

3. Return the plums to a pot, add salt, sugar, crushed garlic, and bay leaf. Bring to boil and boil for 5 minutes, stirring often.

4. Stir in  cilantro, dill, mint, chilli powder, and khmeli-suneli. Turn off the heat and let stand until cool.

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