Sour Plum Sauce (Tkemali)

Witch Doctor's Note:

The Georgians have this special dark red tart plum, called a tkemali they use in a lot of their recipes, especially sauces. It lends a sharp, tart flavor to the foods it is used with. To reproduce the flavor (unless you have a tkemali tree in your backyard) is to use slightly unripe fresh prunes and add lemon juice.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 3 cups

• 1 ½ lbs unripe fresh prunes
• ¾ cup finely chopped fresh cilantro
• 5 large garlic cloves , crushed in a garlic press
• 1 ½ teaspoons crushed coriander seeds
• ¼ teaspoon ground fenugreek
• ¼-½ teaspoon dried red pepper flakes
• ¼ cup fresh lemon juice (to taste)
• salt , to taste
• 1 tablespoon olive oil

Directions:

1. In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
2. Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
3. Drain the prunes, then pit and put them through a food mill.
4. Return the prunes to the saucepan.
5. Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.
6. Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.
7. Taste and add more lemon juice, if needed.
8. Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.
9. Top with the oil, seal, and refrigerate.
10. The sauce should stand for at least 4 to 6 hours before serving.
11. This sauce will keep in the refrigerator for up to 2 months.