Tkhemali (ტყემალი)

Tkhemali is the iconic sour plum condiment of Georgia, made from wild cherry plums (tkemali) that ripen green and tart in spring before darkening to red in summer. Simmered with fresh herbs and spices, it is the Georgian equivalent of ketchup — spooned over grilled meats, roast potatoes, and fish, or used as a dipping sauce. Two seasonal versions exist: green (spring) and red (autumn).

Serves: 8 (makes approx. 400 ml)

Ingredients

• 700g (1.5 lb) tart green or red plums (or sour damsons as substitute)
• 4 garlic cloves, minced
• 1 tsp ground coriander seed
• 1 tsp dried fenugreek (utskho suneli)
• 1 small fresh chilli, finely chopped
• 1 bunch fresh dill (20g), finely chopped
• 1 bunch fresh coriander (20g), finely chopped
• 1 tsp salt, or to taste
• 60 ml (4 tbsp) water

Instructions

1. Wash plums and place them whole in a saucepan with water. Bring to a simmer and cook 15–20 minutes until skins split and flesh is very soft.
2. Pass plums through a sieve or food mill, discarding skins and stones. You should have a smooth, tart purée.
3. Return purée to the pan. Add garlic, ground coriander, fenugreek, and chilli. Simmer gently over low heat for 8–10 minutes, stirring often, until the sauce thickens slightly.
4. Remove from heat. Stir in fresh dill and coriander. Season with salt — the sauce should be distinctly sour, herby, and garlicky.
5. Cool completely. Store in sterilised jars in the fridge for up to 2 weeks, or freeze in portions.

Cook's Notes: Utskho suneli (blue fenugreek) is essential for the authentic Georgian flavour — find it at Georgian or Eastern European grocers. Regular fenugreek seed, lightly toasted and ground, works as a substitute.