Yellow plum tkemali

1. Carefully sort and wash the plum, then put it in a slow cooker pan.
2. Fill the plums with water so that they are completely covered with it.
3. Close the lid of the slow cooker, select the "Soup" mode, the time is 3 minutes.
4. Time has passed - immediately open the slow cooker. Plums need to be thrown into a colander. Do not pour out the liquid - it will still be useful to us.
5. Let the plum cool down to a warm state, and at this time chop the greens, squeeze the garlic through the press.
6. Put the herbs and garlic in a blender bowl, add coriander, pepper and salt.
7. Remember the cooled plums, for example, with the help of a regular tablespoon, remove the bones from the fruit mass, and transfer the pulp and skins also into the bowl of a blender.
8. Pour in 100 ml of plum broth.
9. Whisk everything together until smooth. Try on salt and other spices - it's time to add if you feel that something is missing.
10. Transfer the resulting mass into a slow cooker pan and again in the "Soup" mode, warm up the sauce for 3 minutes.
11. Arrange the sauce in sterile jars, if you want to keep it for the winter (be sure to pour it with vegetable oil on top), or serve it to the table, pre-cooled.

Bon appetit!