Sour Plum Sauce (Tkemali)

Ingredients

• 1 1/2 lbs unripe fresh prunes
• 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

Directions

1. 1

   In a large non-metallic saucepan, combine the prunes and enough water to barely cover.

2. 2

   Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.

3. 3

   Drain the prunes, then pit and put them through a food mill.

4. 4

   Return the prunes to the saucepan.

5. 5

   Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, ¼ cup lemon juice, and salt.

6. 6

   Bring to a boil and heat for 2 to 3 minutes, then remove from the heat.

7. 7

   Taste and add more lemon juice, if needed.

8. 8

   Cool the sauce to room temperature and transfer to a sterilized 1 quart jar.

9. 9

   Top with the oil, seal, and refrigerate.

10. 10

    The sauce should stand for at least 4 to 6 hours before serving.

11. 11

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