INGREDIENTS

• 1 kg. cherry plums;
• a medium bunch of flowering cilantro, dill, young garlic and ombalo (marsh mint);
• 1-3 pods of hot red pepper;
• sugar;
• salt.

METHOD

1. Fill the cherry plum in a saucepan with water so that it only covers the fruits, boil and drain the water. Fill with water again, this time take a little more water to cover the fruits by two fingers, and cook the cherry plum until soft, about 30 minutes.
2. Cool the cherry plum together with the broth for 30 minutes, wipe it through a colander with large holes, discard the seeds and peel, try to squeeze out the cake completely.
3. Chop all the greens very finely or pass through a meat grinder. Mix the greens with the pureed cherry plum mass, add salt and chopped hot pepper to taste, mix and taste for salt, spiciness, sourness. If it is very sour, you can add sugar or sugar syrup, dilute the excessive density with boiled water.
4. Pour into sterile bottles and refrigerate.
5. Tkemali goes well with young potatoes, scrambled eggs, chicken fish, barbecue - in general, with everything fried, besides, it is generally believed that it neutralizes excess fats and promotes their combustion. Ripe red cherry plum and dry spices are used in the winter version of tkemali. All this is boiled, poured into sterilized jars and bottles, poured with oil and tightly closed with a lid. Store tkemali winter sauce in a cold dark place.