How to make Georgian tkemali, sour plum sauce
Recipe Information
Tkemali
Cultural Context
Tkemali is a traditional Georgian sauce made from sour plums, often served with grilled meats and other dishes. It embodies the rich flavors of Georgian cuisine, showcasing the country's love for bold and tangy tastes. The sauce is a staple in Georgian households, particularly during the summer when plums are in season. Today, Tkemali has gained popularity beyond Georgia, enjoyed by food enthusiasts worldwide for its unique flavor profile and versatility.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
plums
🥗Healthier: apricots
💰Cheaper: peaches
Apricots provide a similar tartness and flavor profile.
vinegar
🥗Healthier: lemon juice
💰Cheaper: apple cider vinegar
Lemon juice adds acidity while being fresher.
Wash and halve the plums, removing the pits.
Place the plums in a pot with water over medium heat.
Cook the plums until they soften, about 10-15 minutes.
Mash the plums with a fork or potato masher until smooth.
Add minced garlic, chopped fresh herbs, and coriander seeds to the pot.
Stir in salt, sugar, and black pepper to taste.
Add vinegar and chili peppers, mixing well.
Simmer the mixture for another 5-10 minutes to blend flavors.
Remove from heat and let cool slightly.
Transfer to a blender and puree until smooth.
Adjust seasoning as needed before serving.
Cooking Techniques
Spice Level:
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