Tkemali is a spicy sauce originally from Georgia. Like all national dishes of this mountainous country, it contains a large amount of natural herbs and spices, therefore it is good for health. The only people who should refrain from using the sauce are people with gastritis and gastric ulcer and duodenal ulcer.

Traditionally, tkemali is made from the sour yellow or red plums of tkemali (a type of cherry plum) or blackthorn. In Georgia, they grow in abundance both in the wild and in home gardens.

The classic sauce turns out to be sweet and sour, with a lemon-mint note, which it owes to a special marsh mint - ombalo.

Georgians argue that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes have appeared, allowing the use of various sour fruits, depending on the season and region of their growth.

It can be of different varieties of plums, gooseberries, red currants or some other berries. If ombalo is absent, housewives often use other varieties of mint, getting excellent results.

Tkemali is a worthy addition to meat, fish, pasta and vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.

Such a preparation can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, moreover, it does not contain a single gram of fat, only 8 grams of carbohydrates. For this reason, the sauce can, with a clear conscience, diversify your menu on a diet.

Useful properties of tkemali

Tkemali consists of fruits and herbs, does not contain oil, therefore it brings undoubted benefits to the human body. The active substances contained in the spices help to improve digestion and appetite.

A number of vitamins are preserved in the sauce - E, B1, B2, P and PP, ascorbic acid. Thus, flavoring food with a spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen to the cells of the body, brain function, the condition of the skin and hair.

Plums are a storehouse of pectin, which cleanses the intestines and revitalizes them. Therefore, any heavy food is digested easily and without problems.

Tkemali from plums for the winter - photo recipe

In the process of preparing blanks for the winter, housewives pay a lot of attention to various sauces. These are ketchups familiar to everyone with unusual ingredients, and sometimes just boiled tomato juice with spices. Have you tried plum sauce?

This is an amazing sauce that goes well with all meats from kebabs to fried chicken legs. And with cutlets, it will be incredibly tasty. Want to try? Then we prepare tkemali sauce for the winter at home.

Time for preparing: 1 hour 30 minutes

Quantity: 3 servings

Ingredients

• Plums: 1.5 kg
• Garlic: 1 goal
• Sugar: 8-10 tbsp l.
• Salt: 2 tbsp .l.
• Seasoning "Khmeli-suneli":1 tsp
• Vinegar: 50 g

Cooking instructions

The output is 1.5 liters of tkemali sauce.

P.S. To make the sauce identical to the legendary tkemali, sprinkle with plenty of chopped herbs and stir before serving.

For this, parsley and dill are suitable, half a bunch of each for a half-liter jar. It can be made richer by adding vegetable oil. This can be done both during cooking and before serving. No more than 30 ml per indicated container.

Classic Georgian plum tkemali - a step-by-step recipe at home

A real, specifically Georgian sauce must include tkemali plum, which gives it its characteristic taste. You also need to find an ombalo. This subspecies of mint does not grow in central Russia, however, sometimes it can be found in the markets in dried form or ordered on the Internet on specialized sites.

Ingredients for classic tkemali

At the exit from such a quantity of products, 800 grams of sauce is obtained.

• 1 kilogram of tkemali plum;
• 10 grams of salt;
• 25 grams of sugar;
• 5 medium or 3 large cloves of garlic;
• chili pepper (1 pod, you can slightly increase or decrease its amount);
• a bunch of fresh dill (about 30 grams);
• a bunch of ombalo, or dried herb (30-40 grams);
• 1 ounce bunch of cilantro
• 5-6 grams of dried coriander;
• 6 grams of dried fenugreek (aka utskho, or suneli).

Preparation

1. Rinse the plums and put them in a saucepan. It is important that there is no need to separate the pulp from the bone, pour over with boiling water and remove the skin. Fill with clean water - about 100 ml - and cook until the bone and peel begin to separate from the pulp. The fire should be small
2. We transfer the finished tkemali plum into a colander with small holes and begin to wipe it thoroughly. As a result, you should get a plum puree, but the skin and bones will remain.
3. Transfer the workpiece to a saucepan and bring to a boil over low heat. Remove from heat, add dry spices - coriander, suneli, as well as salt and sugar.
4. Chop the greens, previously washed and thoroughly dried, as small as possible and add to the future sauce.
5. Chili, washed and freed from seeds, finely chop and mix with the rest of the ingredients.
6. Garlic must be passed through a special press, added to tkemali.
7. Fill well sterilized small jars with ready-made tkemali sauce, close with lids. The dish is ready!

Yellow plum sauce

Alternative versions of the famous sauce are no less tasty and effective. One of the most common is the tkemali recipe, which uses yellow plums. The most important thing is that they are not sweet and completely soft, otherwise the dish will not work out and will, rather, look like jam rather than sauce.

Ingredients for yellow tkemali

• 1 kilogram of yellow plums of any kind;
• 50 grams of sugar;
• 30 grams of rock salt;
• 5-6 medium garlic cloves;
• a pod of bitter green pepper;
• a bunch of fresh cilantro weighing 50 grams;
• a bunch of fresh dill weighing 50 grams;
• 15 grams of ground coriander.

Preparation

1. We peel the plums and pass them through a meat grinder, or grind them in a food processor. Add salt and sugar, boil for 7 minutes
2. Remove the tkemali from the heat, after 10 minutes add chopped spices, herbs, herbs, garlic. Stir
3. Without waiting for the sauce to cool completely, we pour it into prepared small containers that have been pre-treated with steam. We close it tightly with lids.

Yellow tkemali is ready!

Blue plum sauce - the most delicious sauce recipe

The famous sauce can be made with blue plums, which are very common in the season. They grow in gardens, in personal plots, and are sold in vegetable and fruit shops. The main condition is not to take ripe soft fruits.

Ingredients for blue plum tkemali

• 1.5 kilograms of fruit;
• 2 hot peppers;
• a couple of teaspoons of dried sweet pepper;
• a tablespoon of a mixture of Provencal herbs;
• a dozen cloves of garlic;
• 5 large spoons of granulated sugar;
• 2 large spoons of salt.

Preparation

1. We remove the seeds from the fruit, transfer them to a saucepan or basin.
2. Mix with granulated sugar and a glass of purified water. Boil for 10 minutes, remove from heat and wait for the sauce to cool.
3. Chop garlic and hot peppers with a press and add to the plums.
4. After adding salt and dry spices, boil the tkemali for 10 minutes.
5. Hot sauce is poured into sterilized jars and sealed.

A simple recipe for t kemali from plums at home

There are sauce options for those who do not want to spend a lot of time and energy in order to get a great result. The simplest and quickest tkemali recipe allows you to get a homemade meal in less than an hour.

Ingredients

• ¾ kg of any sour plums;
• head of garlic;
• a bunch of fresh cilantro;
• 3 large spoons of dry hop-suneli seasoning;
• 2/3 red hot pepper;
• a large spoonful of sugar;
• a small spoonful of salt.

Preparation

1. We grind the fruit in a food processor or pass it through a meat grinder.
2. Cook with salt and sugar until it boils.
3. Remove, wipe, add spices and garlic.
4. Cook for five minutes.
5. We roll the tkemali into jars.

Tkemali tomato recipe

An alternative to the classic recipe is the option with the addition of tomatoes to the usual ingredients. In this case, a cross between ketchup and tkemali is obtained. The sauce perfectly complements the taste of grilled or charcoal meat, pasta dishes, vegetable stews.

Ingredients for plum and tomato tkemali

• 1 kilogram of ripe tomatoes;
• a quarter kilogram of chili pepper;
• 300 grams of unripe plums;
• head of garlic;
• a pinch of dried red pepper;
• incomplete tablespoon of salt;
• incomplete tablespoon of coriander;
• glass of water.

Preparation

1. Simmer the washed and cut into quarters tomatoes until the skin comes off. Usually half an hour of heat treatment is enough. Wipe through a sieve.
2. Chop chili, garlic and peeled plums in a food processor or meat grinder. Mix thoroughly with herbs and spices.
3. Add tomato puree to the resulting mixture.
4. In an enamel saucepan, boil over low heat for a quarter of an hour. Do not forget to stir with a wooden spatula.
5. We pour tkemali into sterilized jars, cork.

• The plums you use should be slightly unripe - sour and hard. This is the main condition for choosing a leading ingredient.
• Cook in an enamel bowl, stirring better with a wooden spoon or spatula.
• Don't add fresh herbs to hot sauce. Let it cool down a little and get warm. In this case, vitamin C will be preserved, which is destroyed at high temperatures.
• Try to make sure that all the garlic that gets into the tkemali is properly crushed. Large chunks that can accidentally get caught in a dish will not make it better.
• It is important to keep the sauce in small jars. This is necessary so that it does not deteriorate. An open jar should be eaten within a week at most, otherwise mold may develop.
• If it is not important for you to get a classic tkemali at the output, you can add or exclude certain ingredients. Some housewives do not use fresh cilantro because of its specific aroma, others add sweet bell pepper, grinding it and adding lemon juice or even apples to mashed potatoes. It all depends on taste and individual preferences.

Homemade tkemali is a great alternative to store-bought sauces that contain artificial preservatives and colors. Another advantage of the dish is the absence of vinegar, which negatively affects the mucous membranes of the gastrointestinal tract.

While resting on the Black Sea coast of the Caucasus, a rare tourist will not bring tkemali with him - a Georgian sweet and sour sauce with a spicy pungency and ideal for any type of meat, no matter how it is prepared. Traditionally, it is made from a sour variety of plums, although other recipes for this sauce are popular today, when blackthorns, gooseberries, apples and other fruits and berries are taken as a basis. However, the classic tkemali sauce is made from plums.

Plum tkemali sauce for the winter should be prepared for several reasons. It improves appetite, saturates the body with vitamins, is low in calories, keeps well and gives meat dishes a unique taste. We present for our readers 7 recipes for tkemali plum sauce, including the classic one, as well as tips for making a popular Caucasian seasoning.

Culinary secrets

Any housewife can cook tkemali sauce for the winter at home, even if she does not have significant culinary experience. It is enough to follow a few simple recommendations and try to follow the recipe. The last requirement does not apply to housewives with experience in home canning: they can show imagination by combining seasonings to their liking. Moreover, in Georgia, tkemali is prepared in different ways, there is no single recipe for this sauce, and the version that is considered classic can only be called such. However, some rules when preparing tkemali will not hurt anyone who wants to get a plum sauce identical to the original.

• For tkemali, it is better to choose sour plums, it is even permissible to use slightly unripe fruits.
• It is not customary to add vinegar and oil to tkemali sauce. The hot spices included in its composition, as well as long-term heat treatment, allow you to store the workpiece for a long time at home, even at room temperature. It is only important that the jars are sterilized and hermetically sealed.
• When cooking plums, stir them so that they do not burn. It is best to use a wooden spoon or spatula for this, although stainless steel appliances are acceptable.
• Enamel containers are used for cooking. They can be replaced by any ones, except for aluminum ones. The taboo on the use of aluminum cookware is imposed because this material forms harmful substances in contact with acids.
• An important component of tkemali is a seasoning like marshmint. It is often replaced with peppermint. The taste is not quite identical, but only a real gourmet, who is well acquainted with Caucasian cuisine, can distinguish it from the original.
• Chop plums for the sauce. To do this, they are first boiled for some time, then ground through a sieve. This allows the sauce to be obtained as fine as possible. If this does not seem important to you, then the fruits can be broken with a blender or cranked through a meat grinder - this will greatly simplify and speed up the process of preparing a liquid seasoning.
• In order for the plum sauce to be thick enough, it is boiled 3-4 times.This must be taken into account when calculating the amount of products to obtain the desired volume of preparation for the winter.

By following these guidelines, you will surely make a sauce that you can be proud of. Just keep in mind that if you make it a little, it won't even last until winter - almost everyone likes the seasoning, regardless of which cuisine eaters prefer.

Classic recipe for tkemali sauce

What do you need:

• plums (pitted) - 3 kg;
• garlic - 2 heads;
• fresh cilantro - 0.2 kg;
• sugar - 0.5 cups;
• salt - 4 tbsp. l .;
• hops-suneli - 20 g;
• swamp mint (can be replaced with peppermint) - 10 g;
• bitter pepper - 2 pods.

How to cook:

1. Peel the plums, cover them with spoons of sugar on the crown and leave them in a cool place for a while to let the juice flow.
2. Put on fire, if necessary, pour some boiled water into a container with plums.
3. Bring to a boil, cook for 5-10 minutes and rub through a sieve.
4. Return to fire. Simmer, stirring occasionally, until the contents of the pot are reduced by three.
5. Add finely chopped herbs, crushed garlic, blended pepper, salt and remaining sugar, and suneli hops. Continue cooking for 10-15 minutes.
6. Spread the sauce on sterilized glass containers of small volume, screw them with boiled lids.

After cooling, the classic tkemali can be put into the pantry - the sauce is well worth it under normal conditions, even if the room temperature is room temperature.

A simple recipe for tkemali sauce

What do you need:

• plum - 1.5 kg;
• salt - 20 g;
• sugar - 50 g;
• hops-suneli - 20 g;
• garlic - 2 heads;
• hot pepper - 1.5-2 pods.

How to cook:

1. Grind the pitted plum with a blender.
2. Mix with salt and sugar, put on fire and boil two to three times.
3. Grind the garlic with a blender along with the pepper. If you want the seasoning to be less pungent, remove the seeds from the pepper first.
4. Add the garlic-pepper mixture to the sauce and add the dry seasoning to it.
5. After boiling the sauce for another 6-7 minutes, remove it from the heat and pour it into sterilized containers.

This sauce, like the classic one, also does not require special storage conditions. It turns out to be less tender, but more spicy and not as salty as brewed using traditional technology. But preparing such a seasoning will not be difficult even for a novice housewife. Besides, it won't take long. We can say that according to the given recipe, the seasoning is prepared in haste.

Tkemali from yellow plum

What do you need:

• plum (peeled) - 1 kg;
• sugar - 20-40 g (depending on how sweet your plum is);
• salt - 30 g;
• garlic - 1 head;
• hot pepper - 1 pod;
• fresh cilantro - 50 g;
• fresh dill - 50 g;
• ground coriander - 10 g.

How to cook:

1. Turn the plums into mashed potatoes in any way convenient for you.
2. Press the garlic with a press.
3. Chop the pepper as small as possible.
4. Chop the herbs finely and finely with a knife.
5. Pour salt and sugar into plum puree, boil it to the desired thickness.
6. Cool it down. Add herbs, pepper, garlic and coriander.
7. Bring to a boil, simmer for 2-3 minutes.
8. Distribute in jars (sterilized, of course), screw them tightly.

You can store the yellow plum sauce in the conditions in which it is convenient for you - the seasoning is not capricious, it lasts all winter even at 23-24 degrees.

Plum tkemali with pomegranate juice

What do you need:

• plum - 2 kg;
• sugar - 60-80 g;
• salt - to your taste;
• coriander, hops-suneli - to taste;
• garlic - 1 head;
• pomegranate juice (natural) - 100 ml.

How to cook:

1. Chop the peeled plum, mix the puree with salt, sugar, dry seasonings. Bring to a boil and cook until thick.
2. Pass the garlic through a press, mix with the sauce. Pour pomegranate juice into it.
3. Stir and cook for literally 5 minutes.

After distributing the sauce into the jars, seal them and, after cooling, remove for the winter. You can store it in a regular closet.

Tkemali from plums and tomatoes

What do you need:

• plum - 1 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 0.75 kg;
• onions - 0.5 kg;
• sour apples - 0.5 kg;
• hot pepper - 1 pc.;
• salt, granulated sugar, fresh herbs - to taste.

How to cook:

1. Pour boiling water over the tomatoes, remove the skin from them, break the pulp with a blender.
2. Pour the plums with a small amount of water, cook for 5 minutes, rub through a sieve.
3. Peel apples, grate.
4. Chop the onion with a grater or blender.
5. Do the same with sweet and hot peppers, after removing the seeds from the vegetables.
6. Combine all ingredients, boil down the sauce to the desired consistency.
7. Place in sterilized jars, roll up.

Strictly speaking, it is only a stretch to call the tkemali sauce prepared according to this recipe, but its taste will definitely not disappoint you.

Tkemali without cooking

What do you need:

• plum (already pitted) - 1.2 kg;
• bitter pepper - 2-4 pods;
• garlic - 1 head;
• basil - 50 g;
• cilantro - 50 g;
• peppermint - 25 g;
• salt - 20 g;
• sugar - 20 g

How to cook:

1. Put the peeled plums, garlic and peppers into a blender bowl and chop.
2. Grind the herbs in the same way.
3. Mix everything by adding salt and sugar. For reliability, use a mixer or blender.
4. Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).

As soon as the sauce is ready, it must be put into the refrigerator - only in this case it will stand all winter without spoiling. After all, it is prepared without cooking. But this method of preparing tkemali allows you to preserve the maximum of useful substances contained in its constituent components.

Tkemali sauce with walnuts

What do you need:

• tkemali sauce (made according to any of the above recipes) - 1 liter;
• walnut kernels - a glass;
• garlic - 1 head;
• hot pepper - 1 pod;
• fresh herbs - 1 bunch.

How to cook:

1. Chop the garlic, pepper and herbs finely.
2. Grind the nuts in a mortar.
3. Dilute the nut butter with sauce.
4. Add garlic, pepper and herbs.
5. Stir with a blender.

This sauce can be eaten immediately or left for the winter. Store it in the refrigerator no matter how soon you are going to eat it.

Tkemali sauce is a classic seasoning for meat. It is equally pleasant to eat at any time of the year, but especially in winter, when there is much less fresh fruit on the table. This seasoning will be especially liked by those who are not indifferent to the classic Georgian cuisine.

Good afternoon, dear readers. Autumn has already come, and there is an opportunity to make many useful blanks. Therefore, today we offer recipes for making plum tkemali for the winter.

To prepare a delicious Georgian sauce, you need to prepare the following set of ingredients:

• 1 kg of tkemali plums;
• 5 cloves of garlic;
• 1 chilli pod
• 2 tsp fine salt;
• 1 tbsp. l. white sugar;
• 1 bunch of fresh dill;
• 1 bunch of ombalo;
• 1 bunch of cilantro;
• a pinch of coriander;
• a pinch of fenugreek.

The main stages of preparation:

1. We wash the fruits thoroughly under running water, making sure that there are no beaten or rotten ones. We transfer them to a saucepan and fill with a small amount of water - about 100 ml.
2. We put the plums on medium heat and boil until the peel begins to separate from the stone.
3. We throw the resulting mass into a colander with small holes, wait for the excess liquid to drain, and then carefully grind the fruit with our hands to make a sweet puree.
4. Transfer the resulting mixture to a saucepan again and bring to a boil. We turn off the comfort, fill with all the listed spices.
5. Finely chop the prepared greens with a sharp knife, and pass the garlic through a press. Add everything to the future sauce and mix thoroughly.
6. We sterilize the jars in any convenient way and fill them with tkemali sauce with cilantro. Tightly tighten the lids and hide in the refrigerator or closet until use.

Tkemali can be prepared not only from blue plums, but also from other varieties of these berries.

To do this, it is enough to purchase the following set of ingredients:

• 1 kg yellow plums;
• 3 tbsp. l. white sugar;
• 15 g ground coriander;
• 3 cloves of garlic;
• 3 tsp rock salt;
• 2 bunches of your favorite greens;
• 1 pod of green pepper (bitter).

The main stages of preparation:

1. We wash the plums well under running water, cut them into two parts and remove the seeds. Pass the pulp through a meat grinder several times or grind it in a blender at high speed.
2. Transfer the resulting mass to a saucepan, season with sugar and salt, and then simmer for 7 minutes.
3. Turn off the comfort, and after 10 minutes add the remaining spices, chopped herbs and pressed garlic. Mix the sauce well and pour it into sterilized jars.
4. Tighten the lids tightly and store in a cool and dark place until requested.

The next version of the sauce can be prepared from both white and red plums.

In addition, you will need the following set of ingredients:

• ¾ kg of ripe berries;
• 3 tbsp. l. hops-suneli;
• 1 tbsp. l. granulated sugar;
• 1 tsp table salt;
• 2/3 red hot pepper;
• a bunch of cilantro;
• head of garlic.

The main stages of preparation:

1. We clean the fruit of dirt, cut it into two equal halves and remove the seeds. We cut off rotten or badly bruised places.
2. We pass the plums through a meat grinder several times to get a homogeneous mass. Another option is to grind in a food processor.
3. We transfer the resulting mixture to a deep saucepan and put on low heat. Season with sugar and salt, simmer on the stove until it boils. It is not recommended to cover the container with a lid.
4. Turn off the comfort and, without waiting for the sauce to cool down, add the suneli hops and garlic. Mix everything well and put it on a small fire again for exactly 5 minutes.
5. Pour the tkemali into sterilized glass containers and roll up the lids.

In order to prepare an interesting preparation for the winter, it is enough to buy affordable and inexpensive products:

• 1 kg of ripe tomatoes;
• 300 g green plums;
• 250 g chili peppers;
• 1 tbsp. filtered water;
• 0.5 tbsp. l. coriander;
• 0.5 tbsp. l. table salt;
• garlic is added to taste;
• a pinch of ground red pepper.

The main stages of preparation:

1. We wash the tomatoes thoroughly under running water and cut off the tops. Cut the fruit into quarters (preferably the same size) and simmer over low heat for 20-30 minutes.
2. We grind the resulting tomato paste through a sieve and make sure that there are no large pieces of peel left in it. Otherwise, the finished sauce will be uncomfortable to chew.
3. Put clean and peeled plums in the blender, along with chopped chili and garlic cloves. Grind them at high speed for several minutes.
4. Add spices and herbs to a homogeneous mass and mix everything thoroughly with a wooden spatula.
5. Combines the resulting composition with tomato puree, and knead again until smooth.
6. We transfer the future sauce to a deep enamel saucepan and simmer over low heat for a quarter of an hour. Stir the composition periodically so that nothing burns.
7. We sterilize glass jars with lids. We pour still hot tkemali over them and twist the containers very well.

Another interesting option for winter spinning can be made from very simple products.

Namely:

• 5 kg of ripe plums;
• 0.5 kg of garlic;
• 700 g granulated sugar;
• 200 g of store adjika.

The main stages of preparation:

1. We clean the plums of dirt, cut them in half and remove the seeds. We also cut out all the rotten or badly bruised places.
2. We twist the fruits together with garlic through a meat grinder. We transfer the resulting mass to a deep saucepan and boil it over medium heat for 7 minutes.
3. After the specified time has elapsed, add adjika and granulated sugar in small portions. Mix everything well and cook for another 20 minutes.
4. Pour the finished sauce into sterilized glass jars and tighten the lids well. After complete cooling, we hide it in the refrigerator.

It should be noted right away that this recipe used a sour berry variety. If you make a piece of sweet plums, then the amount of sugar is reduced several times.

For the preparation of the next recipe, products that can always be found in the nearest store will come in handy.

Namely:

• 0.5 kg of tomato paste;
• 300 g of garlic;
• 100 ml of cold water;
• 2 tbsp. l. salt;
• 1 red pepper (hot);
• 1 tbsp. granulated sugar;
• 1 tbsp. vinegar (9%).
• 1 bunch of parsley.

The main stages of preparation:

1. We wash the vegetables well under running water and dry them on a kitchen towel.
2. Transfer the plums to a large saucepan, fill them with water and cover with a lid. Boil over medium heat until soft, so that the bones "come off" more easily.
3. Grind the fruit through a metal sieve. Again we put them on a small comfort and cook for 20 minutes, constantly stirring the composition.
4. During this time, we pass the red pepper through a meat grinder along with the garlic and season them with spices. Add the mass to the plum puree, then pour in the tomato paste, sugar and salt and mix everything well. Cook under the lid for another half hour, at the end add vinegar and remove from heat.
5. Pour the hot sauce into sterilized jars, quickly roll up and cover with warm towels. After cooling, store in a dark and cool place.

If you want to cook winter tkemali with basil and without a long cooking on the stove, we recommend using the recipe with the following ingredients:

• 0.5 kg plums;
• 3 cloves of garlic;
• 1 handful of mint;
• ½ bunch of cilantro;
• ½ bunch of basil;
• 0.5 tsp coriander;
• 0.5 tsp kitchen salt;
• 0.25 tsp red pepper.

The main stages of preparation:

1. We wash the plums under running water and put them in the multicooker bowl. Fill with water so that it just covers the fruit and turn on the "Soup" mode for 5-10 minutes.
2. As soon as the peel begins to burst, we throw off the fruits in a colander and give them a little time to cool down. Pour the remaining water into a convenient container.
3. Finely chop the herbs with a knife and transfer them to the blender bowl. On top we put garlic cut into slices (or grated on a fine grater) and all the specified spices.
4. Knead the cooled plums with a spoon, take out all the bones. Combine the pulp and rind with herbs, add half of the set aside water and interrupt at high speed for several minutes.
5. We send the resulting mass to a slow cooker and cook for 2-3 minutes in the "Soup" mode. Do not forget to stir the sauce with a silicone spatula.
6. Pour the workpiece into sterilized jars, add vegetable oil on top so that there is no air left, and quickly roll up the lids.

As you can see, recipes for making tkemali from