Tkemali (Georgian Pickled Plum Sauce)

Tkemali is the Georgian sour plum sauce made of cherry plums. Tkemali is made from both red and green varieties of plum. The flavor of the sauce varies, but generally tends to be pungently tart

INGREDIENTS
1 pound plums (not too ripe)
2 tablespoons fresh lemon juice, or more, to taste
2 tablespoons olive oil
1 teaspoon red wine vinegar, or more, to taste
3 cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon salt, or more, to taste
½ teaspoon hot pepper flakes
¼ teaspoon black pepper
¼ teaspoon ground cumin
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped fresh dill
½ teaspoon sugar, if desired

PREPARATION

Cook plums in boiling  water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones.Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt,pepper flakes, black pepper and cumin in a saucepan.
Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill.Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature.

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