Georgian Sour Plum Sauce (Tkemali), With Fresh Herbs

Georgian sour plum sauce, called tkemali, is a tart, savory condiment made by simmering sour plums with garlic, herbs, coriander, and a little chile. It is served alongside grilled or roasted meats, potatoes, and vegetables, with regional and family versions varying in herbs and heat; this stovetop version keeps the bright, tangy character while using ingredients that are easier to find.

Ingredients

2 lb sour plums (900 g), such as green plums, tart cherry plums, or firm, underripe plums
1/2 cup water (120 ml), plus 1 to 3 tablespoons (15 to 45 ml) as needed to thin the sauce
1 teaspoon fine salt (6 g), then more to taste
1 tablespoon granulated sugar (12 g), optional, only if the plums are sharply sour
1/2 cup loosely packed fresh cilantro leaves and tender stems (15 g), finely chopped
1/4 cup finely chopped fresh dill (8 g)
2 tablespoons finely chopped fresh mint (5 g)
3 garlic cloves (about 9 g), finely grated or crushed
1 teaspoon ground coriander (2 g)
1/4 teaspoon red pepper flakes (about 0.5 g), or to taste

Instructions

Prepare the ingredients. Rinse the plums and discard any leaves or damaged fruit; leave the pits in place. Finely chop the cilantro, dill, and mint, and grate or crush the garlic. Measure the coriander and pepper flakes so they are ready to add. Set a fine-mesh sieve over a bowl to catch the plum cooking liquid later.
Soften the plums. Put the whole plums and 1/2 cup (120 ml) water in a medium, heavy-bottomed saucepan. Cover and bring to a gentle simmer over medium heat, stirring once or twice so the fruit does not stick. Reduce the heat to medium-low and cook for about 18 minutes, until the skins have split and the flesh is very soft. If the pan looks dry before the plums soften, add a tablespoon of water.
Separate the flesh from the pits. Tip the plums into the sieve set over the bowl. Let them drain briefly, reserving all the liquid. When the fruit is cool enough to handle, press it through the sieve with the back of a spoon, working the softened flesh away from the pits and skins. Discard the pits and skins. This takes about 8 minutes; a food mill also works well. The puree should be thick but pourable.
Simmer the puree. Return the plum puree to the saucepan and stir in the salt, coriander, and red pepper flakes. Bring it to a low simmer and cook uncovered for about 9 minutes, stirring frequently. The sauce should reduce slightly and coat a spoon. Keep the heat gentle: a hard boil can splatter, scorch the fruit, and make the sauce needlessly thick.
Add the herbs and garlic. Stir in the cilantro, dill, mint, and garlic. Taste carefully, then add the optional sugar if the sauce is so tart that the fruit flavor is difficult to taste. Simmer for 1 to 2 minutes, just until the garlic loses its raw edge and the herbs are fragrant. Avoid prolonged cooking after adding the herbs, which dulls their fresh aroma.
Adjust and serve. Add reserved plum liquid a tablespoon at a time until the sauce has the consistency you want: spoonable for a condiment or a little looser for drizzling. Taste and adjust the salt, chile, or sugar. Serve warm, at room temperature, or chilled. The flavor becomes more rounded after it rests for 15 to 20 minutes, though that rest is optional.

Tips

Choose tart fruit. Tkemali takes its characteristic sharpness from sour plums. Green plums and tart cherry plums are good choices when available. If you can only find ordinary purple plums, choose firm, underripe ones; ripe dessert plums are sweeter and make a softer, less tangy sauce. You can brighten a finished sauce with a small splash of lemon juice, but add it gradually because it will not reproduce the flavor of sour plums exactly.
Use a sieve or food mill for a smooth result. The cooked plums are usually too soft to pit neatly beforehand. Pressing the flesh through a sieve after simmering separates it from the pits and skins without requiring careful knife work. A food mill is convenient, but a blender alone will grind pits if they have not been removed first, so do not blend whole cooked plums.
Keep the texture under control. Plum varieties release different amounts of juice. Save the cooking liquid and add it back gradually rather than pouring it all into the puree at once. If the sauce gets too thick, loosen it with the reserved liquid or water; if it is thin, simmer it uncovered for a few more minutes, stirring often.
Season in stages. Sourness varies from fruit to fruit, and red pepper flakes vary in heat. Start with the listed amount, then adjust after simmering. Sugar is optional rather than a defining flavor: it should soften an unusually harsh edge, not turn the sauce sweet.

Serving Suggestions

Serve tkemali in a small bowl at the table so each person can add as much as they like. Its tartness cuts through the richness of grilled lamb, roasted chicken, pork, or beef, and it also works with grilled vegetables, baked potatoes, beans, and simple rice. Spoon a little over a plate rather than covering everything; the sauce is assertive, and a modest amount can bring a bright, herbal contrast to a rich main dish.

For a casual meal, set it out with warm bread, roasted potatoes, and a platter of grilled vegetables. It can also be used as a finishing sauce for kebabs or spooned onto a sandwich in place of a sharper chutney. If serving it chilled, let it sit out briefly while the meal is being prepared so it is not refrigerator-cold; stir before serving because the puree can settle. Keep the serving bowl separate from the storage container, and return unused sauce to the refrigerator promptly.

Variations

There is no single fixed herb blend for every Georgian household or region. Cilantro, dill, garlic, and coriander give this version a fresh, savory profile, while some traditional preparations use pennyroyal or other local herbs. Pennyroyal can be difficult to find and is not necessary here; mint provides a practical, easily sourced herbal note, though it tastes different. If you have access to a suitable local herb used in a family recipe, use it in place of some of the mint rather than adding a large amount on top of the listed herbs.

For a milder sauce, omit the red pepper flakes. For more heat, add a pinch at a time after the herbs have gone in, tasting between additions. If fresh sour plums are unavailable, firm tart plums are the most practical substitute; their flavor may be less sharp and their sauce may need less or no sugar. Frozen sour plums can also work if they are unsweetened: thaw them in the refrigerator, include their juices, and simmer until completely soft. The cooking time can vary with the fruit, so rely on texture rather than the clock alone.

You can make the texture rustic by mashing the softened fruit instead of pressing it completely smooth, but first remove every pit. For a pourable table sauce, use more of the reserved cooking liquid. For a thicker condiment, simmer the strained puree a few minutes longer before adding the herbs. Avoid adding vinegar automatically; sour plums already supply acidity, and extra vinegar can overwhelm the fruit and herbs.

Storage and Reheating

Cool the sauce in a shallow container and refrigerate it within 2 hours of cooking. Keep it covered in the refrigerator for 3 to 4 days. The flavors may mingle as it rests, and the sauce can thicken when cold; stir in a teaspoon of water at a time if needed. Use a clean spoon each time you serve it, and discard it if it has been left at room temperature for more than 2 hours.

To reheat, warm only the portion you plan to use in a small saucepan over low heat, stirring often. Add a splash of water if it has become too thick, and remove it from the heat as soon as it is warm; boiling is unnecessary and can flatten the herbs. A microwave also works: heat a small portion in a covered microwave-safe bowl in short intervals, stirring between intervals. If you prefer to serve the sauce cold, there is no need to reheat it.

For longer storage, freeze the sauce in a freezer-safe container, leaving a little room for expansion, for up to 2 to 3 months for best quality. Thaw it in the refrigerator, stir well, and adjust the thickness with water if needed. Freezing may soften the fresh-herb aroma, so you can stir in a little freshly chopped cilantro or dill after thawing. Keep this homemade sauce refrigerated or frozen; this recipe is not a shelf-stable preserving method.

Frequently Asked Questions

What does tkemali taste like?
Tkemali is tart, fruity, savory, and herbal, with garlic and coriander adding depth and chile contributing optional warmth. The balance depends on the plums: very sour fruit makes a sharper sauce, while less-tart fruit tastes rounder. It is generally meant to be a lively condiment, not a sweet plum jam.

Can I make Georgian sour plum sauce with regular plums?
Yes. Choose firm, underripe purple plums rather than soft, sweet, fully ripe fruit. The finished sauce will usually be less acidic and may have a deeper, sweeter flavor than one made with green sour plums. Taste before adding the optional sugar, and use a little lemon juice only if the sauce needs more brightness.

Do I need to peel or pit the plums first?
No. Simmering the plums whole softens the fruit, making it easier to press the flesh through a sieve after cooking. This removes pits and most skins in one step. If you choose to pit them before cooking, take care to remove every pit and expect the fruit to soften more quickly; check it early so it does not stick.

Can I use dried herbs instead of fresh?
Fresh herbs give the sauce its bright, green character, so fresh cilantro and dill are strongly preferred. Dried herbs can be used in a pinch, but they produce a more muted, less fresh-tasting result. Use smaller amounts than the fresh measurements, add them during the simmer rather than at the end, and taste before adding more. Dried mint is especially easy to overdo.

Why is my sauce too sour, thin, or thick?
If it is too sour, add the optional sugar in small increments and taste after each one; a little extra salt can also help the fruit taste more balanced. If it is thin, simmer it uncovered until it coats a spoon. If it is too thick, add reserved plum liquid or water a tablespoon at a time. Different plum varieties vary considerably in juice and acidity, so these small final adjustments are normal.

Can I prepare tkemali ahead?
Yes. Make it up to 3 to 4 days ahead and refrigerate it promptly in a covered container. The herbs may lose some of their just-chopped freshness, but the flavors will blend. Stir before serving and adjust with a little water if it has thickened. For the freshest herbal aroma, you can reserve a small amount of chopped cilantro or dill and stir it in just before serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).