Sour Plum Sauce (Tkemali)

By stancec44

Ingredients

• 1 1/2 lbs unripe fresh plums
• 3/4 cup finely chopped fresh cilantro
• 5 large garlic cloves, crushed in a garlic press
• 1 1/2 teaspoons crushed coriander seeds
• 1/4 teaspoon ground fenugreek
• 1/4-1/2 teaspoon dried red pepper flakes
• 1/4 cup fresh lemon juice (to taste)
• salt, to taste
• 1 tablespoon olive oil

Details

Servings 3

Preparation

Step 1

In a large non-metallic saucepan, combine the plums and enough water to barely cover. Bring to a boil, then reduce the heat to low and simmer, covered, until the plums are soft, 10 to 15 minutes.

Drain the plums, then pit and put them through a food mill. Return the plums to the saucepan. Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.

Bring to a boil and heat for 2 to 3 minutes, then remove from the heat. Taste and add more lemon juice, if needed.

Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil, seal, and refrigerate. The sauce should stand for at least 4 to 6 hours before serving.

This sauce will keep in the refrigerator for up to 2 months.