Photo: Kurt Stüber [1], CC BY-SA 3.0 · source

Dish · From Bladwijzer

Cherry plum sauce (Georgian tkemali style)

Updated on 9 October 2026

• Makes: ± 500 ml
• Time: 45 min
• From: Cherry plum

Ingredients

• 1 kg cherry plums (preferably slightly sour ones)
• 100 ml water
• 5 cloves of garlic
• 1 bunch of fresh coriander (± 30 g)
• 1 small bunch of dill (± 20 g)
• 1 teaspoon dried mint
• 1 teaspoon chilli flakes (or to taste)
• 2 teaspoons salt
• 1–2 tablespoons sugar

Method

1. Wash the cherry plums and remove the stalks. Put them in a pan with the water and simmer gently for 15 minutes, until they burst.
2. Pass the plums through a food mill or a sieve: the stones and skins stay behind.
3. Return the purée to the pan with the salt, sugar and chilli and simmer for 10 minutes, until slightly thickened. Stir often.
4. Crush the garlic and chop the coriander and dill finely. Stir them into the sauce with the mint and cook for another 3–5 minutes.
5. Taste and adjust with salt, sugar or chilli if needed.
6. Spoon the sauce into clean, sterilised bottles or jars and let it cool before putting it in the fridge.

Storing: 2 weeks in the fridge; it can be frozen for up to 6 months. Good with grilled meat, fish or fried potatoes.