Tkemali with nuts for barbecue and meat

1. Wash the cherry plum and put it in a saucepan. Pour water - just enough so that it is slightly higher than the berries. Put the pan on medium heat and cook for 10-15 minutes - the cherry plum should become soft.
2. At this time, wash, dry and finely chop the greens - mint and cilantro.
3. Discard the contents on a sieve, wait for the liquid to drain (do not pour it into the sink), then remove all the bones.
4. Put the alychev mass in the bowl of a blender and chop, then transfer it back to the pan. If too thick, add the broth.
5. Put the pan on the stove (heating is minimal), put the greens, add garlic passed through the press.
6. Pour sugar, salt and hops-suneli. Mix everything together.
7. Cook the future sauce for 8 minutes, then put the nuts in it, stir, bring to a boil.
8. Pour the finished sauce into sterile jars, roll up the lids and let cool in the heat. After that, put the tkemali in a cold place for storage.

Bon appetit!