Chef-tested recipe
Tart Georgian plum sauce sharpened with garlic, herbs, chilli, and coriander seed
Tkemali is Georgia’s defining sour plum sauce, valued for the way its fruit acidity cuts through rich grilled and roasted foods. Tart plums are softened, strained to remove skins and stones, then simmered briefly with garlic, chilli, coriander, dill, and ombalo mint. The finished sauce should taste distinctly sour, herbal, savoury, and only gently sweet—not like a dessert preserve.
Recipe at a glance
- Servings
- About 750 ml, or 24 servings
- Prep Time
- 25 mins
- Cook Time
- 45 mins
- Total Time
- 1 hour 10 mins
- Cuisine
- Georgian
- Course
- Sauces, dips, and condiments
- Cooking Method
- Plum simmering, sieving, herb pounding, and sauce reduction
- Difficulty
- Intermediate
- Best Served With
- Best served with mtsvadi grilled meat, roast chicken, fried or boiled potatoes, lobio, grilled vegetables, fish, or khinkali.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Heavy saucepanpaid link
- Food mill or fine-mesh sievepaid link
- Mortar and pestlepaid link
- Wooden spoonpaid link
- Heatproof storage jarspaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the plum base
- Tart green or red plums, washed: 1200 g
- Water: 250 ml
- Fine sea saltpaid link: 12 g
- Granulated sugarpaid link: 20 g
For the herb seasoning
- Garlic cloves: 30 g
- Fresh coriander leaves and tender stems: 50 g
- Fresh dill: 30 g
- Fresh ombalo mint or peppermint: 15 g
- Green or red chilli, chopped: 20 g
- Ground coriander seedpaid link: 5 g
- Ground blue fenugreek: 2 g
Preparation Overview
Choose firm, distinctly tart plums rather than sweet dessert varieties. Wash the herbs carefully and dry them. Prepare a fine sieve or food mill for separating the plum pulp from the stones and skins.
Method
Place the whole plums and water in a heavy saucepan.
Bring to a simmer, cover, and cook for 15 to 20 minutes until the fruit collapses and the stones loosen.
Press the hot plums and their liquid through a food mill or fine sieve, discarding stones and skins.
Return the smooth plum purée to the saucepan.
Pound the garlic, coriander, dill, mint, chilli, coriander seed, blue fenugreek, and salt into a coarse fragrant paste.
Stir the herb paste into the plum purée.
Add the sugar and bring the sauce to a gentle simmer.
Cook uncovered for 12 to 15 minutes, stirring frequently, until the sauce lightly coats a spoon.
Add a small amount of hot water if it becomes thicker than pouring yoghurt.
Taste and adjust salt, chilli, and sugar while keeping the sauce decisively tart.
Ladle the hot tkemali into a clean heatproof container.
Cool promptly and refrigerate, or process using a tested canning method for longer storage.
Beginner Technique Notes
Do not pit every small plum before cooking; sieving the softened fruit is faster and captures more pulp.
Keep the final boil gentle so the fresh herbs retain their aroma.
Tkemali should pour easily when cool because it thickens during refrigeration.
Sugar corrects excessive sharpness but should never turn the sauce into jam.
Tips and Variations
Unripe green plums make pale spring tkemali, while ripe red plums make a darker, rounder sauce.
Peppermint is the closest practical substitute when Georgian ombalo is unavailable.
For a smoother finish, blend the herb paste before adding it to the plum purée.
Use sour damsons or tart cherry plums when true tkemali plums are unavailable.
Serving Ideas
- Serve at room temperature in a small pitcher so diners can pour a bright ribbon of sauce over meat or potatoes.
Storage
Refrigerate in a clean airtight container for up to 2 weeks. Freeze in small portions for up to 6 months. For shelf-stable storage, use only a laboratory-tested canning recipe and process.
Nutritional Value
Allergen Notes
No major allergens are intentionally included. Check spices for cross-contact. Mint may aggravate reflux in sensitive people.
Frequently Asked Questions
Does tkemali have to be sour?
Yes. Its defining purpose is to provide tartness and herbal freshness beside rich food.
Can I use sweet supermarket plums?
Yes, but reduce or omit sugar and sharpen the sauce with a small amount of lemon juice if needed.
What is ombalo?
Ombalo is a Georgian pennyroyal mint traditionally used in tkemali; peppermint is a safer widely available culinary substitute.
Can I serve tkemali cold?
Serve it cool or at room temperature; very cold sauce can mute its herb aroma.
