How to make
This is the Georgian equivalent of ketchup. It's not that they don't use ketchup in Georgia, but Tkemali is a traditional product that they garnish with roasted and fried meats, stews, vegetables, fried or baked potatoes and what not.
The meat sauce Tkemali is made with plums. In some places in Georgia it is also made with blue plums and this is the recipe I am presenting today. In spring, green Tkemali is prepared from unripe, green plums.
Recipe with plums (unripe or red)
The plums are washed and put in a pot with water to boil.
When cooked, mash and rub then through a colander to remove the pits and scales.
Then the puree is boiled with the spices.
Recipe with BLUE plums
The plums are washed and pitted.
Grind the plums with a meat grinder / blender.
Place the plums in a pot, add the water and place them over medium heat.
Garlic is passed through a press and added to the plums along with: coriander powder, black pepper powder, dill, tarragon, cayenne pepper, salt. It is stirred at all times.
After boiling for 20 minutes, add vinegar, stir, wait 2-3 minutes for the pungent smell to evaporate and add sugar.
Boil for another 2-3 minutes, taste and balance the flavors if needed.
Remove from the heat (the consistency is similar to ketchup) and add a bunch fresh coriander, finely chopped. It is mixed and jars are filled with the hot mixture, which are sterilized with lids. They are boiled 10 minutes after boiling the water.
From the given quantities, 4 bottles of 1 cup (250 ml) are obtained.
Tkemali Georgian Plum Sauce Recipe Notes
I have slightly modified the recipe and in addition to the spices listed above, I add very little (1/2 tsp.) cumin and 1/2 tsp. SMOKED paprika which adds richer flavor in my opinion. I have prepared Tkemali with red wine instead of water and put 2/3 cup (150 ml) of water and 2/3 cup (150 ml) of wine. An unique taste with which you can pamper yourself and provoke your guests.
