Fresh Georgian Tkemali Plum Sauce

Tart Georgian-inspired plum sauce with garlic, coriander and warming spices.

By Savva LoginovUpdated
Total 50 minMakes About 500 ml
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This fresh tkemali-style sauce simmers tart plums with garlic, coriander and a little chilli, then gets blended until smooth. The source suggests sealing jars for winter, but it provides no tested canning process; this version is for refrigerated or frozen storage only. Taste before adding sugar, since ripe plums vary in acidity. Serve the sauce with grilled foods or roasted vegetables. Place plums and water in a saucepan. Cover and simmer over medium-low heat 15 to 20 minutes until very soft. Pass through a sieve for a smooth sauce, or blend the cooked fruit with skins for a rustic texture. Return puree to pan. Stir in garlic, chilli, coriander, spice and salt. Cook uncovered 5 to 10 minutes, stirring often, until sauce lightly coats a spoon. Add vinegar or sugar only to balance taste.

Fresh Georgian Tkemali Plum Sauce

Recipe card

Fresh Georgian Tkemali Plum Sauce

Prep 20 minCook 30 minTotal 50 minYield About 500 ml

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

Instructions

  1. Cook plums

    Place plums and water in a saucepan. Cover and simmer over medium-low heat 15 to 20 minutes until very soft.

  2. Strain or blend

    Pass through a sieve for a smooth sauce, or blend the cooked fruit with skins for a rustic texture.

  3. Add seasonings

    Return puree to pan. Stir in garlic, chilli, coriander, spice and salt.

  4. Simmer

    Cook uncovered 5 to 10 minutes, stirring often, until sauce lightly coats a spoon. Add vinegar or sugar only to balance taste.

  5. Cool

    Cool in a shallow container, then refrigerate promptly.

  6. Serve or store

    Serve chilled or at room temperature. Refrigerate up to 1 week or freeze in portions; do not store at room temperature.

How to tell when it is ready

Serve chilled or at room temperature. Refrigerate up to 1 week or freeze in portions; do not store at room temperature.

Tips

  • Place plums and water in a saucepan.
  • Pass through a sieve for a smooth sauce, or blend the cooked fruit with skins for a rustic texture.
  • Return puree to pan.
  • Cook uncovered 5 to 10 minutes, stirring often, until sauce lightly coats a spoon.

Troubleshooting

  • If sauce is too thick, stir in a spoonful of water.
  • If it tastes too sour, add sugar a little at a time.

Substitutions

  • Use parsley if coriander is not available.
  • Use lemon juice instead of cider vinegar.

Variations

  • Add mint with the coriander.
  • Leave the chilli out for a mild sauce.

Serving suggestions

  • Serve with grilled lamb.
  • Add beside roasted chicken.
  • Offer with grilled vegetables.
  • Use as a dip for flatbread.

Make ahead

Prepare components ahead and store safely. Refrigerate in a clean sealed container up to 1 week or freeze up to 3 months. This is not a tested shelf-stable canning recipe.

Storage

Refrigerate in a clean sealed container up to 1 week or freeze up to 3 months. This is not a tested shelf-stable canning recipe.

Food safety

Keep refrigerated after cooking; discard if left at room temperature over 2 hours.

Frequently asked questions

Can I use yellow plums?

Yes. Adjust sugar to taste because varieties differ in tartness.

How should I store fresh georgian tkemali plum sauce?

Refrigerate in a clean sealed container up to 1 week or freeze up to 3 months. This is not a tested shelf-stable canning recipe.

Serve with grilled lamb. Refrigerate in a clean sealed container up to 1 week or freeze up to 3 months. This is not a tested shelf-stable canning recipe.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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