Tkemali

Tkemali is a traditional Georgian sauce made from sour plums. These plums, known as tkemali plums, are a specific variety of wild plum that grow in Georgia and are characterized by their tartness. The preparation of tkemali typically involves boiling the plums until they soften, then pressing them through a sieve to remove the skins and pits. The resulting puree is then seasoned with a variety of ingredients, which can vary by region and family recipe, but commonly include garlic, coriander, dill, and sometimes chili peppers for heat.

The sauce has a distinctively sour and slightly sweet flavor profile with herbaceous undertones. Tkemali is a versatile condiment in Georgian cuisine, often served with meat dishes like grilled meats (mtsvadi) and chicken, as well as with fish and various vegetable preparations. It is also used as a dipping sauce for khinkali, Georgian dumplings. The color of tkemali can range from pale green to a richer, darker shade depending on the ripeness of the plums used and the inclusion of other ingredients like herbs. It is a staple in Georgian households and is widely enjoyed for its unique taste and culinary applications.