A staple of Georgian feasts, tkemali is made by simmering sour plums with garlic, cilantro and dill until thick. It is put into jars and served alongside grilled meats at parties.
Put the pitted plums in a saucepan and add enough water to cover them.
Simmer over low heat for 45 minutes, until the plums have completely broken down and the mixture is pulpy.
Press the plums through a sieve to make a purée. Stir in the garlic, cilantro, dill, red pepper flakes and salt.
Simmer the sauce over low heat for 10 minutes to thicken, then fill jars.
Make sure to remove every pit from the plums. Any hard pieces left after the sauce is strained will spoil its texture.
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