1
Simmer the plums
10 minPut the pitted plums in a pot and add enough water to cover them.
Sauce
A staple of Georgian feast tables, Tkemali is made by simmering sour plums with garlic, coriander and dill until thick. Jarred and served alongside grilled meats, it is a party-table favorite.
Step by Step
How to make it?
2
Cook until soft
45 minSimmer over low heat for 45 minutes until the plums fall apart completely into a coarse pulp.
3
Strain and season
15 minPass the plums through a sieve to make a purée. Stir in the garlic, coriander, dill, chili flakes and salt.
4
Thicken the sauce
10 minSimmer the sauce again over low heat for 10 minutes to thicken, then pour it into jars.
Reminder
Make sure no pits remain when pitting the plums — any hard fragments left after straining will spoil the sauce's texture.
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