Georgian tkemali sauce from red plums

Delicious, aromatic tkemali sauce. Suitable for meat and fish dishes. Regarding the proportions, I will say right away that all this is selected individually to your taste, the approximate proportions are as follows per kilogram of cherries 100 g of sugar one tablespoon of salt half a teaspoon of suneli hops half a teaspoon of ground coriander 1 teaspoon of dill seeds, 4-5 cloves of garlic, half of hot pepper now we proceed directly to the preparation of the alychee, wash it, pour it into a pan, add a glass of water and let it boil for 20 minutes, then remove it from the heat, let it cool a little and grind it through a metal sieve, grind the garlic and pepper in a mortar or in another way separately grind the spices, coriander, dill seeds, hops-suneli put the puree on the fire and add garlic, spices, salt, sugar and cook for 5 minutes, pour the finished sauce into jars, you can roll it up, you can close it with a nylon lid, store it in a cool place