Georgian plum sauce (Tkemali)
Tkemali is the universal condiment in Georgia. It can be used on chicken, vegetables, grilled lamb or beef, or to flavour soups and stews.
Georgian sauces are so delicious in and of themselves that a common expression goes: with a Georgian sauce you can swallow nails.
The Georgian Feast
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
Use tart plums, not too sweet or ripe.
This is simple to make and strikingly exotic.