This authentic Tkemali sauce offers a burst of sour and savory flavors, making it an ideal companion for rich dishes like roasted lamb, grilled chicken, or pork. Made primarily from sour prunes, it delivers a complex taste profile balanced by the acidity of cider vinegar and fresh lemon juice. The addition of garlic, cilantro, and red pepper flakes provides aromatic depth and a gentle warmth. Unlike sweet prune sauces, this version is tart and refreshing, cutting through fatty proteins beautifully. It is simple to prepare using basic pantry staples and yields a smooth, glossy condiment that elevates any meal with its traditional Georgian charm. Perfect for weeknight dinners or special occasions.
Tkemali
Description
This authentic Tkemali sauce offers a burst of sour and savory flavors, making it an ideal companion for rich dishes like roasted lamb, grilled chicken, or pork. Made primarily from sour prunes, it delivers a complex taste profile balanced by the acidity of cider vinegar and fresh lemon juice. The addition of garlic, cilantro, and red pepper flakes provides aromatic depth and a gentle warmth. Unlike sweet prune sauces, this version is tart and refreshing, cutting through fatty proteins beautifully. It is simple to prepare using basic pantry staples and yields a smooth, glossy condiment that elevates any meal with its traditional Georgian charm. Perfect for weeknight dinners or special occasions.Ingredients
Directions
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Bring 2 cups of water to a boil in a saucepan.
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Add the pitted sour prunes to the boiling water, remove from heat, and let stand for 10 minutes.
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Return the saucepan to high heat and bring back to a boil.
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Reduce heat and cook for 10 minutes, or until the prunes are tender.
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Pour the prunes and liquid through a sieve into a bowl, reserving the liquid.
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Place the softened prunes, peeled garlic clove, and chopped cilantro into a blender.
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Pour 1/4 cup of the reserved prune liquid into the blender.
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Blend on high speed until smooth.
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Slowly add the remaining reserved liquid while blending until all liquid is incorporated and the sauce is smooth.
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Transfer the blended mixture back into the saucepan.
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Add the salt and red pepper flakes to the saucepan.
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Bring the sauce to a boil over high heat.
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Reduce heat to low to simmer and stir in the fresh lemon juice.
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Simmer gently for 3 minutes, stirring occasionally.
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Remove from heat and let cool slightly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1520.0kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 5851.7mg244%
- Total Carbohydrate 285.1g96%
- Dietary Fiber 12.6g51%
- Sugars 12.4g
- Protein 55.6g112%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried prunes instead of fresh sour prunes, soak them overnight in the cider vinegar before cooking to ensure they soften properly and absorb the flavor.
This sauce can be stored in an airtight jar in the refrigerator for up to 2 weeks. The flavor may intensify after a day or two.
Traditionally served with grilled meats such as chicken, pork, or lamb. It also pairs well with fish or as a marinade.
Adjust the amount of red pepper flakes to control the level of heat according to personal preference.
