Name: Tkemali: Georgian Green Cherry Plum Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Georgian
Ingredients: 1,000 g unripe green cherry plums, washed and stems removed; 300 ml potable water, divided: 250 ml for simmering and up to 50 ml to loosen the puree; 20 g fresh cilantro leaves and tender stems, finely chopped; 12 g fresh dill fronds, finely chopped; 5 g fresh mint leaves, finely chopped; used instead of pennyroyal, with a gentler aroma; 4 garlic cloves (12 g), peeled and finely grated or crushed; 10 g fresh green chile, stemmed, seeded and finely minced; 1 g ground coriander seed; 1 g ground dill seed; 6 g fine salt; 12 g granulated sugar

Wide view of a clay bowl of green tkemali sauce with fresh green cherry plums on rustic linen and wood.

Yield10 condiment portions, about 75 g each

Preparation20 minutes

Cooking25 minutes

Passive time40 minutes, including cooling and chilling

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The dish

About Tkemali: Georgian Green Cherry Plum Sauce

ტყემალი · 10 condiment portions · Easy · 85 minutes

Tkemali is both the Georgian name for sour cherry plum and the name of a tart plum sauce. Its color depends on the fruit and recipe: green versions use unripe plums, while ripe fruit makes darker sauces. This version is a fresh green sauce built around firm, sour fruit, garlic, cilantro and dill. It is associated especially with western Georgia and is now served throughout the country.

The fruit is simmered whole until the flesh softens, then pressed through a fine sieve to separate it from the skins and stones. A little of the cooking liquid loosens the puree without making it runny. Fresh herbs and ground seeds give the sauce its savory, aromatic finish; the small amount of sugar rounds the sharp fruit without turning the sauce sweet.

Pennyroyal is characteristic of some Georgian tkemali preparations. This practical version uses common fresh mint, which has a gentler, different aroma. The sauce is refrigerated and intended for prompt use. This is not a tested canning formula and should not be stored at room temperature.

Cook the dish

Ingredients

ტყემალი · 10 condiment portions · Easy · 85 minutes

Green plum base

1,000 gunripe green cherry plums, washed and stems removed
300 mlpotable water, divided: 250 ml for simmering and up to 50 ml to loosen the puree

Herb seasoning

20 gfresh cilantro leaves and tender stems, finely chopped
12 gfresh dill fronds, finely chopped
5 gfresh mint leaves, finely chopped; used instead of pennyroyal, with a gentler aroma
4garlic cloves (12 g), peeled and finely grated or crushed
10 gfresh green chile, stemmed, seeded and finely minced
1 gground coriander seed
1 gground dill seed
6 gfine salt
12 ggranulated sugar

Method

Prepare the produce. Inspect and wash the plums, discarding damaged fruit, and remove their stems. Finely chop the cilantro, dill and mint. Peel and grate or crush the garlic. Stem, seed and mince the chile; wash your hands after handling it.
Soften the plums. Put the fruit and 250 ml water in a heavy saucepan. Cover, bring to a gentle boil over medium heat, then simmer gently for 18–22 minutes, turning the fruit once, until skins split and flesh is very soft. Avoid a vigorous boil.
Sieve the fruit. Lift the plums into a heatproof bowl and cool until safe to handle, about 10 minutes. Reserve the cooking liquid. Rub the fruit through a fine-mesh sieve into a clean saucepan, leaving skins and stones behind. Stir in up to 50 ml reserved liquid until the puree is thick but spoonable; discard the rest.
Crush the seasoning. Combine the garlic, chile, cilantro, dill, mint, ground coriander and dill seed in a mortar, or pulse briefly in a food processor. Stop while the herbs still look fresh rather than turning them into a completely smooth paste.
Simmer the sauce. Stir the herb mixture, salt and sugar into the plum puree. Bring to a gentle simmer over medium-low heat and cook for 5 minutes, stirring often, until the raw garlic aroma softens and the sauce coats a spoon. Remove from the heat.
Cool and chill. Transfer the sauce to a clean shallow container and cool promptly. Cover and refrigerate for 30 minutes before serving cold. Keep refrigerated between servings.

Excerpt

Simmer tart green cherry plums until soft, sieve them smooth, then season the puree with garlic, herbs and warm spices for a bright Georgian table sauce.

Practical guidance

Choose firm, unripe sour cherry plums; ripe sweet plums produce a different sauce. The puree should be tart and thick enough to cling to a spoon. Add only the measured reserved liquid, up to 50 ml. Mint replaces pennyroyal here and changes the aroma, so use it lightly. Serve cold beside cooked meat, fish, potatoes or vegetables; those accompaniments are not part of this recipe. Refrigerate at 4 °C or below within 2 hours and use within 4 days. Do not store at room temperature or treat this recipe as shelf-stable.

Nutrition per serving

Nutrition per portion

Serving size: about 75 g
Energy: approximately 50 kcal
Carbohydrates: 12 g
Protein: 1 g
Fat: 0 g
Fibre: 1 g
Sodium: approximately 300 mg

Allergens and food safety

No major allergens are present in the listed ingredients; check packaged spices for cross-contact information. Use sound fruit, potable water, clean utensils and a clean covered container. Cool promptly and refrigerate within 2 hours at 4 °C or below; use within 4 days. Discard sauce left at room temperature for more than 2 hours. This fresh sauce has not been formulated or tested for canning. Handle chile carefully and wash hands after chopping it.

To serve

Serve the sauce cold in a clean bowl as a tart condiment with a meal.
Stir before serving and use a clean spoon; return the container to the refrigerator promptly.