Sour Plum Sauce (Tkemali)

Recipe by Witch Doctor
YIELD: 3 cups




  • 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, 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.