Tkemali

Steps

1. 1
   Simmer the whole plums in the water for 15 minutes until the skins split and the flesh is soft.
2. 2
   Cool slightly, then push everything through a sieve or food mill, discarding the stones and skins.
3. 3
   Return the purée to the pan and simmer 20-25 minutes, stirring, until it thickens to the consistency of ketchup.
4. 4
   Pound the garlic, fresh coriander and dill with the salt into a rough paste.
5. 5
   Stir the herb paste into the hot purée off the heat — cooking the fresh herbs would dull the sharp, grassy flavour that defines tkemali.
6. 6
   Add the ground coriander, dried mint and chilli flakes.
7. 7
   Cool and adjust the salt and heat. Serve with grilled meat or potatoes; it keeps two weeks in the fridge.