Tkemali

Tkemali sauce is made primarily from tart, unripe plums, which give it its distinctive sour taste. Other common ingredients include garlic, chili peppers, and a mix of herbs and spices.
The sauce is characterized by its tangy and sour flavor, which is balanced by the heat from the chili peppers and the aromatic notes from the herbs and spices. The sourness of the plums is a key element that makes tkemali stand out.
There are several variations of the famous sauce, each with its own balance of flavors. Some versions may be spicier, while others might have a milder tang.
Tkemali is deeply rooted in Georgian culinary culture and is considered an essential component of many traditional dishes. Its unique flavor profile complements the bold and robust flavors found in Georgian cuisine.
Tkemali sauce is typically made during the late summer and early autumn when the plums are in season. It's a way to preserve the flavors of the plums for the rest of the year.
While commercial tkemali sauces are available, many Georgian households take pride in preparing their own homemade versions. Homemade tkemali allows for customization and experimentation with flavors.
Tkemali sauce can vary in color, ranging from yellow to deep red, depending on the type of plums used and whether additional ingredients like red peppers are included.