Sour Plum Sauce (Tkemali)

• 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

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, 1/4 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.

unripe, fresh cilantro, garlic, coriander seeds, ground fenugreek, red pepper, lemon juice, salt, olive oil

Taken from www.food.com/recipe/sour-plum-sauce-tkemali-227279 (may not work)