Tkemali is a traditional Georgian sauce made from sour plums and seasoned with cumin, garlic, chili, and fresh herbs. This tangy, herbaceous condiment is essential for serving alongside grilled or roasted meats.
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In a dry skillet over medium heat, toast the cumin seeds until fragrant.
Transfer the toasted cumin seeds to a mortar and pestle.
Roughly chop the garlic clove and green chili, then add them to the mortar.
Add a pinch of kosher salt to the mortar and grind all ingredients into a paste.
Heat olive oil in a pot over medium-low heat. Add the paste and sauté for about 30 seconds.
Add the washed sour plums to the pot.
Pour in cold water, just enough to cover the plums.
Add the lemon peel, dill stems, and cilantro stems to the pot.
Bring to a boil, then reduce heat to medium and cook until the plums are softened, about 20 minutes.
Using a slotted spoon, remove the cooked plums and transfer them to a fine-mesh sieve set over a bowl.
Mash the plums and press them through the sieve to extract the pulp, discarding the seeds and skins left behind.
Taste the sauce and season with more kosher salt and a pinch of sugar to balance the sourness.
Stir in the chopped fresh dill, cilantro, and mint.
Let the sauce rest for the flavors to meld before serving.
Store tkemali in an airtight container in the refrigerator for up to 2 weeks, or freeze in portions for up to 3 months. Serve cold or at room temperature.
Sour plums are essential for authentic tkemali—they provide the signature tartness. Regular sweet plums will produce a less authentic, sweeter sauce.
Refrigerated in an airtight container, tkemali lasts 1–2 weeks. For longer storage, freeze in ice cube trays for up to 3 months.
This recipe makes green tkemali using unripe or sour plums. Red tkemali uses fully ripe plums and has a milder, slightly sweeter flavor.
The heat level depends on the green chili used. A serrano adds moderate heat; adjust quantity to taste or omit for a milder sauce.
Fresh dill and cilantro stems are traditional and add authentic flavor. Dried herbs are a poor substitute; omit rather than replace with dried versions.
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