Tkemali is the go-to sauce in Georgia, the country and as ubiquitous there as Tomato ketchup is in the USA. It also has masses of antioxidants, the good news is that while enzymes are lost in cooking (eat fresh plums and blackberries in the morning) cooking boosts antioxidants.
To make the sauce here (or for that matter anywhere outside of the Caucasus) tweaks have to be made. We do not grow plums here so unripe plums are impossible to find, the same goes for unripe grapes and blue fenugreek.
For this reason I have added lemon juice, the Green apple juice, redcurrants and pomegranate to give that sharp kick. The garlic, herbs and chilli give the sauce an interest that takes it into the savoury, rather than sweet sphere and pairs well with meat and poultry. In Georgia, they also make a blackberry sauce (Rachuli) that is along the same conceptual lines and is a must at celebrations where roast chicken is the centrepiece.
Of course, the herbs and spice quantities are a guide as different people have different tastes in these matters. I dare say, the quantities will vary in Georgian households too. One thing is for sure, the Georgians are in love with coriander!
Either way, since I came back from Georgia I have made this as a weekly event and am much taken with it as a condiment of choice.