Sour Plum Sauce (Tkemali) - cooking recipe

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

Preparation

In a large non-metallic saucepan, combine the prunes and enough water to barely cover.
Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
Drain the prunes, then pit and put them through a food mill.
Return the prunes to the saucepan.
Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, 1/4 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.