0 Cut plums in quarters or halves, remove stones and place in a pot with a little water. Bring them to a boil over medium heat and simmer over medium low heat for 15 minutes, stirring occasionally.
5 When plums are soft, drain them using a sieve and keep the juice (it's delicious and healthy). Using a wooden spoon, rub plums through the sieve and transfer them back into the pot. Alternatively, pulse them in a blender.
2 Add garlic, chili pepper, cilantro, dill, peppermint, dried tarragon, ground coriander, khmeli suneli, salt, sugar, black pepper and pomegranate juice. You might need more sugar if you use sour plums (see notes). Stir to combine. Simmer for 5 more minutes.
4 Pour the sauce into hot and dry jars. Cover with 1-2 teaspoons of olive oil to preserve. Seal and store in the fridge or in a cool place for at least 2-3 months. To store it longer, see the canning instructions below. Enjoy!
