A bright, zesty, sour sauce made from fresh plums, tkemali underpins many dishes in Georgian cuisine. The classic version is made from the small green unripe plums that are prevalent in Georgia. Other plums can be used, as long as they’re not overripe — plum’s skin should contain enough acidity to give the sauce its characteristic tang. Traditionally tkemali is used to season stews and potato dishes and as a condiment for grilled meats and seafood.
Ingredients:
– fresh plums
– khmeli-suneli,
– ombalo [type of mint],
– salt,
– fresh coriander
– fresh garlic
– fresh red hot pepper.
Nutrition for 100g:
- 64 kcal
- 0 g (protein)
- 0 g (fat)
- 16 g (carbs)