Tkemali
Tkemali is named after the wild cherry plum from which it's made. It's the ketchup of Georgia, served with nearly every meat dish.
A sour, garlicky Georgian plum sauce with herbs and chilli. The classic accompaniment to grilled meat and shashlik.
Ingredients
Method
Put the plums and water in a pan, cover and cook over a medium heat for 15-20 minutes until the fruit is completely soft.
Push the pulp through a sieve to remove stones and skins.
Return the purée to the pan and simmer for 10 minutes until thick.
Stir in the garlic, herbs, spices, salt and sugar and cook for 2 more minutes.
Cool and serve with grilled meat. Keeps for 2 weeks in the fridge.
The sourness of the plums is what defines the sauce. Add a touch of sugar only if the plums are very acidic.
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