What is Georgian tkemali sauce, and what other sauces are there?
Tkemali, satsebeli, adjika, bazhe and narsharab.
Short answer
Tkemali is a sour, spicy sauce made from cherry plums, in green and red versions, served with meat, potatoes and khinkali. Other popular Georgian sauces are tomato satsebeli, spicy adjika, walnut bazhe and pomegranate narsharab. Chicken in walnut sauce is called satsivi.
Why
- Green tkemali is made from unripe plums in spring, red from ripe ones in summer.
- Garlic, coriander, dill and ombalo mint go into tkemali.
- Walnut sauces are especially popular at New Year, when satsivi is made.
Details
Bottled tkemali is sold in every supermarket, and homemade versions at markets. In Georgia khinkali are usually eaten with black pepper rather than sauce.
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Dish names and recipes vary across Georgia's regions; the most common versions are given here.
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