Georgian Tkemali
A tart Georgian plum sauce whose sharp fruitiness cuts through rich meats, beans and stews.
This is a practical home-kitchen version intended to support the recipes in the Fringe Table collection. Household and regional versions vary, so treat the quantities as a useful starting point rather than a claim to one definitive formula.
Ingredients & method
Ingredients
- 1 lb tart plums, pitted and chopped
- 1/3 cup water
- 2 garlic cloves
- 1/2 cup chopped cilantro
- 2 tbsp chopped dill
- 1 tbsp chopped mint
- 1 small green chile, optional
- 1/2 tsp ground coriander
- Salt to taste
Method
- 1. Simmer the plums with water until very soft, 10 to 15 minutes.
- 2. Blend or mash until smooth, then return to low heat.
- 3. Stir in garlic, herbs, chile if using and coriander. Simmer 3 to 5 minutes; the sauce should remain distinctly tart and spoonable.
- 4. Season with salt, cool and refrigerate.