Tkemali sauce

Wash the cherry plums and place in a saucepan with a thick bottom. Add water to the pan with the plums and put on high heat.

While the plums are cooking, peel 4-6 cloves of garlic and chop them. The amount of garlic depends on your taste, you can both increase or reduce the amount.

Wash a bunch of cilantro and a bunch of parsley and chop. Use only leaves, cut off the lower part with hard stems.

Finely chop the chili peppers. I like it when the sauce is a little spicy, but if you don't add less pepper or don't add it at all.

10 minutes after boiling, the peel of the plums can crack. You can proceed to the next stage of cooking. I had a lot of plum juice, and in order not to evaporate the sauce for a long time, I drained it a bit.

Place a sieve on a large bowl or pan and place all the plums from the pan along with the juice. You can grate the plums with a tablespoon, but if you have a whisk, use it. It turned out to be very convenient.

Grate the plum puree, return to the pan in which it was cooked, and put on medium heat.

Add half a teaspoon of hops-suneli, a quarter of a teaspoon of ground coriander, 1 tbsp. salt and mix well.

Now add 4 tbsp. sunflower oil. You can also use olive oil.

Put the chopped greens, garlic and chili peppers in a saucepan and mix well. Cook for another 5 minutes.

Додайте 100 г цукру і перемішайте соус, поки він повністю не розчиниться.

Add 100 g of sugar and stir the sauce until it is completely dissolved. A few minutes before the end of cooking, add 2 tbsp. wine vinegar. If you do not have the culprit, use the usual. The finished sauce can be closed in sterilized jars and stored until spring or simply transferred to a jar and stored in the refrigerator for a week.