Tkemali

Tkemali (Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum also alucha and red-leaf plum is popular and common species in Georgia for making Tkemali. Both red and green varieties of plum are used. The flavor of the sauce varies, but generally tends to be pungently tart. To lower the tartness level, occasionally sweeter types of plums are added during preparation. Traditionally, besides plum the following ingredients are used: garlic, pennyroyal, cumin, coriander, dill, chili pepper and salt.

Red and brown Tkemali

Alternative names	Tqemali
Place of origin	Georgia
Main ingredients	Plums (cherry plum or alucha), garlic, pennyroyal, cumin, coriander, dill, chili pepper and salt
Media: Red and brown Tkemali

Tkemali is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to the one ketchup has in the United States. It can be made at home, but is also mass-produced by several Georgian and Russian companies.

Tkemali made from Alucha via fresh method

See also

• List of plum dishes
• List of dips
• List of sauces

References

• The Georgian feast: the vibrant culture and savory food of the Republic of Georgia by Darra Goldstein, University of California Press (1999) - ISBN 0-520-21929-5