Yield
Serves 4

Tkhemali

  • 3/4 lb (375 g) plums or greengages, pitted and roughly chopped
  • 1 clove garlic, grated or crushed 
  • 1/2 teaspoon smoked paprika 
  • 1/2 tablespoon black treacle or blackstrap molasses 
  • 2 sprigs dill, chopped 
  • sea salt flakes

1. Place the plums or greengages in a saucepan, add a splash of water, cover with a lid, and boil over medium-low heat until the fruits start to soften, about 10 minutes.

2. Mash them with a fork, then add the garlic, paprika, and treacle, and season with salt.

3. Cook with the lid off for another 10 minutes.

4. Add the dill and serve with the Garlicky Georgian Poussins. You can keep the chutney for a few days in the refrigerator. If sealed in a sterilized jar, it will keep for ages.

From Mamushka by Olia Hercules, Weldon Owen 2015.