Georgian Sour Plum Sauce with Garlic, Cilantro, Dill and Chili

What you need

• 1 kg (2 lb) sour plums, cherry plums or other tart, firm plums, rinsed
• 100 ml (scant 1/2 cup) water
• 8 cloves garlic, minced
• 1 fresh red chili, seeded and finely chopped, or to taste
• 1 bunch cilantro, about 30 g (1 oz), finely chopped
• 1 bunch dill, about 30 g (1 oz), finely chopped
• 1 handful fresh mint, finely chopped; pennyroyal (ombalo) is the Georgian choice
• 1 tsp ground coriander
• 1 tsp dried blue fenugreek, utskho suneli
• 2 tsp salt, plus more to taste

Method

Restated from the original video

1. 1

   Put the plums and water in a heavy pot. Cover and bring to a simmer over medium heat.

2. 2

   Cook, stirring now and then, until the skins split and the plums collapse into pulp, 15-20 min. Add a spoonful of water if the bottom starts to catch.

3. 3

   Let the pulp cool for 10 min, then press it through a coarse sieve with a ladle, discarding the stones and skins.

4. 4

   Return the purée to the pot and simmer over low heat, stirring, until it thickens to the texture of thin sour cream, 8-10 min.

5. 5

   Stir in the garlic, chili, cilantro, dill, mint, ground coriander, fenugreek and salt. Simmer for 3 min more.

6. 6

   Taste. The sauce should be sharply sour, salty and garlicky. Add more salt for balance, or more chili for heat.

7. 7

   Cool completely before serving with grilled meat or fish. The flavor deepens after a few hours.

8. 8

   Store in a clean jar in the refrigerator for up to 1 week.

Imported from sousec.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.