Tkemali is a plum-based sauce from Georgia, used like ketchup in eastern countries. It is made from boiled plums, lemon juice or wine, olive oil, garlic, cayenne pepper, salt, dill, and coriander. The sauce is tart and can be served with meat, fish, and poultry. Other popular Georgian sauces include adjika and satsivi.
Tkemali is a type of plum-based sauce from the country of Georgia. It is prepared using various prunes. The types of plums used affect the taste of the final sauce, which can range from sweet to very sour. Tkemali is used in eastern countries just like ketchup is used in western countries. It is also known as Georgian plum pickle sauce.
Salsa is a staple of Georgian cuisine and reflects the country’s tendency to use a variety of natural, healthy herbs and spices in cooking. Red plums are used in the traditional tkemali sauce, although green plums can also be used, depending on taste preferences. The plums are boiled in water to release their skins, pitted, and then simmered again in boiling water until very soft. Most recipes combine lemon juice or wine, olive oil, garlic, cayenne pepper or red pepper flakes, salt, dill and coriander with the prunes, although other spices such as coriander, paprika, mint can also be added or fennel seeds. After simmering in a saucepan, the mixture is then combined in a food processor and can be refrigerated or bottled for later use.
In traditional Georgian recipes, plums from the local tkemali tree are used to make this sauce, but other plum varieties can easily be substituted for wild Georgian plums. The sauce is used to complement a variety of dishes, including meat, fish and poultry. It is relatively easy to make at home, but can also be purchased in grocery stores in eastern countries and can be found in some international supermarkets or through online retailers. Recipes are available on many websites. Most versions of the gravy are tart, but sweeter prunes can be used to reduce the tart taste of the tkemali.
The sauce is often served at traditional Georgian feasts, which feature a number of regional dishes. Each area of Georgia has its own special dishes, but tkemali is generally used all over the country and in other countries close to Russia. The sauce’s popularity likely spread to other Eastern countries following the immigration of Georgians to other former Soviet nations, and Russian food establishments often have Georgian items on their menus. Other popular sauces in Georgia include adjika, a spicy paste, and satsivi, a nut sauce. Georgian cuisine is prepared with fresh ingredients and often features a variety of vegetarian dishes.
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