Tkemali

Instructions

1. Stone the plums and put them in a saucepan with the water and sugar.
2. Cook over medium heat for 20 minutes, until the plums have completely collapsed.
3. Pass the mixture through a sieve to obtain a smooth purée, then return it to the pan.
4. Finely chop the garlic, dill, coriander and chilli, then add them to the purée.
5. Add the ground coriander and salt, then simmer for 5 minutes.
6. Let it cool completely before potting it in jars.