Tkemali is a traditional Georgian plum sauce that has been loved for generations. It’s a staple on Georgian tables, often served alongside grilled meats, potatoes, and khachapuri. While there are many variations of this tangy and aromatic sauce, today we’re sharing a special, fresh version that brings out the best of Georgia’s natural ingredients. This particular recipe is designed specifically for those who appreciate authentic Georgian flavors and want to enjoy tkemali made with freshly harvested plums and vibrant herbs.
Ingredients You’ll Need:
To prepare this delicious sauce, you’ll need the following:
- Fresh tkemali plums – 1 kilogram (about 2.2 pounds)
- Garlic – 100 grams (approximately 3.5 ounces)
- Fresh dill and coriander (cilantro) – 300 grams (about 10.5 ounces combined)
- Ombalo (pennyroyal) – 50 grams (1.8 ounces)
- Green chili peppers – 2 pieces
These ingredients work together to create a tangy, herbal, slightly spicy sauce with an unforgettable taste. The use of pennyroyal (ombalo) gives Georgian tkemali its signature aroma, and the balance of herbs and garlic provides richness and complexity.
Step-by-Step Preparation:
- Boil the Plums
Begin by washing the fresh tkemali plums thoroughly. Place them into a large pot and boil for about 15 to 20 minutes. The goal is to soften the plums enough that their skins separate easily and the flesh becomes tender. Make sure to stir occasionally so they cook evenly and don’t stick to the bottom. - Drain and Cool
Once boiled, transfer the plums onto a fine strainer or colander. Allow them to cool completely. This step is important because it prevents the sauce from becoming overly watery. Once cooled, use a spoon or your hands to mash and strain the plums. Discard the pits and skins, and collect the smooth pulp in a large mixing bowl. - Prepare the Herb Mixture
While the plums are cooling, take the garlic, green chilies, dill, coriander, and ombalo, and place them into a blender. Add a small amount of water—just enough to help the blending process. Blend until you get a smooth, aromatic green paste. If you don’t have a blender, a meat grinder or food processor will also do the job just fine. - Combine the Ingredients
Pour the herb mixture into the bowl of strained plum pulp. Stir well until everything is evenly mixed. The vibrant green herbs will blend beautifully with the dark plum base, creating a colorful and fragrant sauce. - Season and Final Touches
Add salt to taste and, if you prefer, a pinch of ground chili or black pepper to enhance the flavor. Mix thoroughly once more. At this stage, the tkemali sauce should be thick, aromatic, slightly tart, and ready to enjoy.
Serving Suggestions:
This fresh tkemali sauce can be served immediately, but the flavor deepens if it’s left to rest in the refrigerator for a few hours. It pairs wonderfully with grilled pork, lamb, chicken, or even roasted vegetables. Many Georgians also love dipping bread into it or adding a spoonful to soups and stews for an extra layer of flavor.
Final Thoughts:
What makes this recipe special is the freshness of the ingredients and the balance of herbs that highlight the natural taste of the tkemali plums. Unlike commercial sauces, this homemade version contains no preservatives or artificial ingredients—just the pure essence of Georgia’s countryside in every bite. Whether you’re preparing a family feast or a casual dinner, this tkemali will bring an authentic Georgian touch to your table.
