Prune tkemali for winter

Cooking the sauce begins with the preparation of products:

- we sort out the prunes, remove the twigs, then wash the prunes under warm running water, washing off the plaque from the surface of the fruit. Next, cut the prunes into halves lengthwise, remove the bones. We put the halves of prunes in a saucepan with a thick bottom, in which we will prepare the sauce. You can use a cauldron instead of a saucepan;

- my hot capsicum, cut out the stalk, remove the seeds, then finely chop the pepper. Depending on the desired sharpness of the sauce, hot pepper can be put in a smaller or larger amount;

- peel the garlic cloves, then grind them, for example, with a grater. You can also pass garlic through a special press or even just cut it finely with a knife;

- wash the parsley and basil, dry them with paper towels. Next, chop the greens finely.

And now the most interesting thing begins - the direct cooking of tkemali sauce:

1. Fill the prune halves in a saucepan with salt and sugar, then put the pan on medium heat. Bring the future sauce to a boil, reduce the heat to a minimum and cook the fruit mass 7-8 min. In the process, we often mix it.

2. Add chopped hot pepper and spices to the pan, mix everything well. Cook everything together for another 5 minutes.

3. Put the chopped greens in a saucepan, mix, and cook the sauce for 10 minutes. The heating is still minimal, we interfere in the process.

4. Add garlic to the pan, keep on fire for another minute, then remove the pan from the stove and grind its contents with a blender into a homogeneous mass.

5. Return the saucepan with the sauce to a moderate heat, bring to a boil and cook after another 3 minutes, and then lay out the boiling sauce in pre-prepared sterile jars. We close them with hermetically sterile lids, turn them upside down and wrap them with a blanket. We keep the cans like this for a day.

Tkemali is ready!