Tkemali is the national fruit sauce of Georgia — a bright, tart condiment made by cooking down sour wild plums with garlic, coriander, dill and the pungent herb ombalo (pennyroyal mint), then seasoning it hot, sour and gently spiced. Named for the tkemali cherry plum itself, it comes in a tart green version from underripe fruit and a deeper red version from ripe plums, and is served almost universally with grilled and fried meats, roast and fried potatoes, khinkali and chicken, where its sharp, herb-laced acidity cuts through fat exactly as a squeeze of lemon or a spoon of chutney might elsewhere.