My drain, put in pot and fill with water so that the drain was barely closed by the water. Boil the plums for 20 minutes to become soft and cracked and broken. Ready plum recline on a sieve and metal spoon begin to knead it. Under the sieve to expose a clean saucepan. The liquid that remains from boiling the plums to leave, to pour.

Here the sieve should remain skin and bone. But such flesh remains with us.

The cilantro just take the leaves without sticks. Finely chop the garlic too finely shinkuem. With the pepper, remove the seeds and also cut as small as possible. Throw all into blender along with all spices except salt. Grind to a pulp. It is better to scroll through a meat grinder. Adjika dry or hot red pepper you add at will, given what sharpness want to obtain the sauce, maybe you will have enough Cayenne peppers. The pan with the sauce put on low heat, add the weight of the blender, mix thoroughly and allow to simmer.

Add salt ( I have the Svan), and if required add the strained liquid left from cooking the plums. It you focus what is the sauce the thickness you need, you can skip this step if the sauce is acceptable on density. All the spices you can buy in the market in the spice aisle, mint I found at the pharmacy.

All the spices it is advisable to scroll in a meat grinder or mash these in a mortar, so they were like dust. Plums are now ripe and not sour, very meaty, so I poured the strained plum water. Tkemali needs on a slow fire to simmer for 5 minutes. If you have a lot of draining, sterilize your jars and order tkemali in winter. It is preserved perfectly. All the proportions given for 1 kg of plums, it turns out the sauce with these products 350 ml. We always do lots of sauce. Sugar real Georgian tkemali not put.