Tkemali is a vibrant, tangy Georgian sauce made from sour plums, garlic, cilantro, and spices. Perfect for drizzling over grilled fish, poultry, or pork, it adds a zesty kick to any dish. This recipe ensures a smooth, flavorful sauce with clear steps to avoid common pitfalls.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minPro Tips
- Plum Selection: Fresh sour plums (like damson or unripe green plums) give the best flavor. If unavailable, dried prunes work but ensure they’re soft after soaking.
- Consistency Control: Add reserved liquid slowly while blending to avoid a watery sauce. Aim for a smooth, pourable texture.
- Prevent Burning: Stir constantly during the final simmer to prevent the sauce from sticking to the pan.
- Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Reheat gently before serving.
Optional Variations
- Spicier Tkemali: Increase red pepper flakes to 1 teaspoon or add a small fresh chili pepper during blending for extra heat.
- Herb Swap: Replace cilantro with fresh dill or parsley for a different flavor profile, traditional in some Georgian variations.
- Sweeter Twist: Add 1 teaspoon honey or sugar if the sauce is too tart, especially with very sour plums.
- Green Tkemali: Use unripe green plums instead of red for a sharper, greener version of the sauce.
Ingredients
Directions
- Prepare Plums:
- If using dried prunes, soak them overnight in 1 cup apple cider vinegar, then drain.
- If using fresh sour plums, no soaking or vinegar is needed.
- Cook Plums: In a medium saucepan, bring 2 cups water to a boil. Add plums, remove from heat, and let stand for 10 minutes. Return to high heat and boil for 10 minutes or until plums are soft and tender.
- **Strain and Reserve Liquid: Drain plums through a fine sieve, reserving the cooking liquid. Let plums cool slightly.
- Blend Sauce: In a blender, combine plums, garlic, and cilantro. Add ¼ cup of reserved cooking liquid and blend on high until smooth. Gradually add remaining liquid, blending until desired consistency is reached (slightly thick but pourable).
- Season and Simmer: Transfer the blended mixture to a clean saucepan. Stir in salt and red pepper flakes. Bring to a boil over high heat, then reduce to a simmer. Stir in lemon juice and simmer for 3 minutes, stirring occasionally to prevent sticking.
- Serve: Let cool slightly before serving. Drizzle over grilled fish, poultry, or pork, or use as a dipping sauce.
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