Georgian plum sauce (Tkemali)

Ingredients

• 10 steps
• 650g plums cut in half, remove pits
• puree, return to clean pan, bring to boil, cook over medium heat, stirring, 3 minutes
• 1/4 cup water
• bring to boil, simmer covered 15 minutes or until soft
• 3/4 teaspoon coriander seed
• grind in pestle and mortar
• cook 5 minutes or until slightly thickened
• 1 teaspoon fennel seed
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 cloves garlic peeled, roughly chopped
• grind to a fine paste
• 1 tablespoon fresh mint minced finely
• stir in
• 1/3 cup fresh coriander