“Can I have some more of this spicy sauce?”

- Yes, to health!

I am sure that you will hear similar requests from your guests, because it is simply impossible not to fall in love with this appetizer. It is very tasty, and even prepared simply and quickly. It is enough to grind all the components, mix and arrange in jars. It is not necessary to cook adjika from plums, it is perfectly stored all winter even without cooking.

The recipe for "cold" adjika with plums

Ingredients:

• 0.5 kg plums (or prunes),
• 1 kg of Bulgarian red pepper (12 peeled peppers were pulled out for this mass),
• 250 gr. tomato paste,
• 2 - 3 hot chili peppers,
• 100 grams of garlic (2 heads approximately),
• 6.5 st. spoons of sugar
• 1 st. l. salt,
• Vinegar 70% - 1 tbsp. a spoon.

The output of adjika for the specified amount of ingredients is 1.8 - 1.9 liters.

If you double the amount of all the ingredients (namely, it was in the original recipe, I already cut it in half), then the yield of adjika will be approximately 3.7 - 3.8 liters.

Cooking progress

We wash and clean the plums from the stones, in a purified form there should be 0.5 kg of plums. You can cook adjika with prunes, with it it will be thick and also very tasty. We take the same amount of prunes.

Sweet red pepper cut in half, remove the seeds and wash.

Sweet red pepper - 1 kg

We also clean the pitted pepper. It took me 2 things, the taste turned out to be slightly spicy, you could safely throw in another small peppercorn.

Peel the garlic - 2 heads.

All ingredients are passed through a meat grinder.

Add tomato, salt, sugar and vinegar. Mix everything very well.

We pre-wash the jars, wipe them and dry them in the oven. Boil the lids for a couple of minutes.

We put "cold" adjika in jars

We put “cold” adjika into the cooled jars and close the lids. You can store in the cellar and in the refrigerator. But I think that it’s better in the refrigerator, so we don’t do a lot at a time.

Spicy adjika from plums goes well with meat and poultry dishes. Moderately spicy - good even with plain bread.

Appetizing launch leaves with a bang, try to make sure of this. Happy 🙂

From this number of ingredients, 4-5 half-liter cans of juicy adjika are obtained, which are eaten instantly! Eat for health!

Adjika from plums and vegetables for the winter

Amazing adjika made from plums and a mixture of vegetables will certainly please your taste and will be an excellent addition to dishes, giving them a bright and unforgettable taste. This appetizer is perfect for meat eaters and vegetarians alike.

Ingredients:

• Plums - 1 kg.
• Carrots - 500 g.
• Bulgarian pepper - 350 g.
• Tomatoes - 1 kg.
• Garlic - 12 cloves.
• Pepper (bitter) - 1-2 pcs.
• Vinegar 9% - 2 tbsp. l.
• Sugar - 100 g.
• Salt - 3 tsp

Cooking method:

1. We wash all the vegetables well and prepare them for cooking.

Tip: large tomatoes should be cut into quarters so that they go well into the meat grinder.

1. Cut the hot pepper into 2-3 large pieces.
2. Remove the seeds from the bell pepper and cut it into slices.
3. Cut the plums in half, removing the pits first.
4. We clean the carrots and pass through a coarse grater.

Tip: if you want to grind carrots through a meat grinder, then cut them into long pieces.

1. Grind all the above vegetables in a meat grinder.
2. We take out a clean saucepan with a dense bottom and pour all the chopped vegetables into it.

Tip: it is advisable to use a stainless steel pan, since adjika can burn in other dishes and then its taste will be completely different.

1. Put the saucepan on medium heat.
2. Bring the vegetables to a boil, then cook for 30 minutes on the smallest fire, stirring occasionally.

Tip: be careful, as adjika does not boil at all, but “gurgles”.

1. Add sugar, salt and mix everything thoroughly.
2. Let's take another 30 minutes.
3. Add vinegar, vegetable oil, mix again.
4. Leave on fire for another 10 minutes.
5. Grind the garlic with a garlic press, add to the adjika. Salt if necessary.
6. Let the adjika cook for another 10 minutes. During this time, everything should be mixed 1-2 more times.
7. When the appetizer is ready, we shift it into dry, sterilized jars.
8. We turn the jars over, cover with a blanket or blanket and leave to cool completely.

Store in a basement or any other dark cool place. Enjoy your meal!

Tkemali recipe

Tkemali is a Georgian version of plum adjika. This appetizer has a richer and more sour taste due to a special variety of plums. In Russian cuisine, ordinary red sour plums are most often used, which help to achieve a similar taste. This sauce is the best addition to any kind of meat, and will also become an unusual salad dressing.

Ingredients:

• Red sour plum - 2 kg.
• Garlic - 1-2 heads.
• Fresh red pepper (hot) - 2 pcs.
• Basil - 5-10 leaves.
• Dried basil - ½ tsp
• Dill - 1 bunch.
• Cilantro - 1 bunch.
• Dried coriander - 1 tsp
• Savory - ½ tsp
• Suneli hops - 1 tsp
• Salt - to taste.

Cooking method:

1. First you need to separate the plums from the peel. To make this easy, put them in a saucepan and boil. Then we transfer the plums to a colander and wait until all the liquid drains.
2. Grind basil, cilantro and dill in a blender or meat grinder.
3. We clean the garlic, cut off the tail of the pepper and pass it through a meat grinder separately into different containers.

Tip: if you want adjika to be spicier, then leave the pepper seeds, if you want the taste to be softer, remove it.

1. When all the liquid is drained from the glass, they need to be rubbed through a sieve. This method is convenient in that the fruits do not need to be freed from the stones first, since they remain in the sieve during grinding.
2. Pour the pulp of the plums into a saucepan and boil over low heat.
3. Mix coriander, suneli hops, savory and dried basil with garlic, hot pepper and chopped herbs in a separate bowl until smooth.
4. Add the resulting mixture to the plums when they boil, and mix everything thoroughly.
5. Let the mass boil and then leave on fire for 2-3 minutes.
6. Pour the tkemali into sterilized jars and roll up.

Georgian adjika is ready! Surprise your family and guests!

Homemade adjika from plums and apples

If you want to add an unusual sour-spicy taste to your dishes, then the recipe for homemade adjika from plums and apples is just the way. From such a dressing, very tasty sandwiches are obtained that everyone will like. And, most importantly, this seasoning is prepared very quickly and easily!

Ingredients:

• Pitted plums - 2 kg.
• Apples - 0.5 kg.
• Tomato - 1 kg.
• Green pepper (hot) - 2 pods.
• Garlic - 0.5 kg.
• Onions - 0.5 kg.
• Bulgarian pepper - 0.5 kg.
• Sugar - 330 g.
• Salt - 1.5 tbsp. l.

Cooking method:

1. My plums. Cut them in half to remove the bones.
2. We put the fruit on the fire and let them boil in their own juice.
3. We rub the plums through a sieve.
4. Remove the skin from the tomatoes. To do this, we need to pour boiling water over vegetables.
5. We clean the apples and remove the core.
6. We clean the onion from the husk.
7. We put apples, tomatoes, onions, peppers in a blender bowl and chop (you can use a meat grinder).
8. Pour the mass of plums into a saucepan, add the chopped mixture of vegetables there. We mix everything thoroughly.
9. We put the future adjika on a small fire and cook for 2 hours, stirring.
10. Add sugar, salt, chopped garlic. Mix well again.
11. We mark 45 minutes.
12. When the sauce is ready, it must be removed from the heat and distributed in sterilized jars, closed with lids.

Adjika is ready! Feel free to bring it to the table! Enjoy your meal!

Adjika from plums and peaches without cooking for the winter

Surprisingly, not only desserts can be made from peaches and plums. These juicy fruits can also make the most delicious adjika, which you should definitely cook. Moreover, such a preparation will help you cope with viral and colds in the cold season.

Ingredients:

• Blue or yellow plums - 400 g.
• Peaches (ripe) - 600 g.
• Nectarines - 600 g.
• Tomato - 2 kg.
• Red pepper (sweet) - 2 pcs.
• Hot pepper - 10 pods.
• Ground coriander seeds - 20 g.
• Ground black pepper - 10 g.
• Ground red pepper - 60 g.
• Salt - 60 g.

Cooking method:

1. Wash the tomatoes, cut off the stems and cut into quarters.
2. We wash the peppers, also cut off the tails and remove the seeds from the bell pepper, and leave the hot ones for piquancy.
3. Vegetables cut into slices.
4. We turn to the fruit: wash, remove the bones and cut into pieces.
5. We clean the garlic from the peel.
6. We pass all of the above products through a blender or meat grinder.
7. Add spices, sugar and salt and mix everything thoroughly.
8. Let adjika brew for 1 hour.

Plum-peach adjika is ready - you can serve it to the table! A jar with such a sauce can be stored for about 4 weeks in the refrigerator, therefore, so that food does not go to waste, you can make adjika from half of the indicated ingredients. Eat for health!

Adjika is a traditional Georgian meat seasoning. Garlic and hot peppers are added to the classic sauce to add spice and oriental flavor. They prepare a winter preparation from the fleshy fruits of plums or tomatoes. The most delicious adjika recipes from plums for the winter are only here.

The sauce is prepared from natural ingredients at home and winters well in jars. If desired, add hot pepper to adjika or make the taste more tender.

Ingredients:

• apple cider vinegar - 1 full tbsp. l.;
• cherry plum - 1.5 kg;
• hot pepper - optional or 1 pod;
• salt - 2 tbsp. l.;
• any greens - to taste;
• garlic - 100 g;
• sugar - 2 tbsp. l.

Rinse the plums with running water, remove the stone. Leave the fruits for a couple of hours until the natural juice appears. At this time, peel the garlic and pepper, chop the vegetables through a meat grinder.

Transfer the plums to a saucepan, put to boil on fire for 25 - 30 minutes. Then let cool, then twist the plum mass through a meat grinder. Add garlic and pepper mixture.

Cut the greens to taste, cilantro, parsley, basil will do. Salt, add sugar. Stir the general consistency in the pan, cook for another 50 - 60 minutes.

While adjika is cooking, sterilize glass jars and lids. 5 minutes before the end, pour in the vinegar, stir with a wooden spoon and distribute the hot mass into sterile jars. Winter preparation of adjika tkemali is ready.

yellow plum adjika recipe

Sweet and sour yellow plums make delicious adjika for the winter. A spicy sauce is prepared with the addition of hot ingredients and seasonings. The recipe is simple, so even a beginner can handle it.

Ingredients:

• tomato paste - 2 tbsp. l.;
• sugar - 200 g;
• yellow plums - 2 kg;
• chili - 2 pods;
• salt - 2 full tbsp. l.

Take hard plum fruits, wash and remove all the seeds. Next, grind the chili pods and yellow plums in a meat grinder. Place the mass in a large bowl, salt, add sugar, tomato paste.

Put on gas consistency, cook for 40 minutes. Don't forget to stir the sauce so it doesn't burn. 10 minutes before the end, add a portion of crushed garlic.

Glass jars must be sterilized. Pour the sauce into a clean container, seal the lid tightly. Let cool at room temperature.

Adjika with plums and tomatoes

This is one of the best plum and tomato adjika recipes for the winter. Any Georgian sauce is complete without hot pepper and garlic. Ready adjika complements barbecue, manti, any poultry dishes.

Ingredients:

• sugar - 2 full glasses;
• tomatoes - 2 kg;
• carrots - 1 kg;
• 9% vinegar - 4 tbsp. l.;
• bell pepper - 1 kg;
• garlic - 17 cloves;
• vegetable oil - 1 cup;
• chili - to taste;
• plum - 2 kg;
• salt - 2 tbsp. l.

Wash vegetables and prepare for mashing. Cut the stalk from the tomatoes, pass through a meat grinder. Do the same with pitted plums. Deseed sweet peppers before use.

Chili and carrots also scroll in a meat grinder. The spiciness of the sauce is controlled to taste, adding the amount of pepper at your discretion. Put the resulting fragrant mixture to cook on gas. Salt, add sugar, sunflower oil.

Cook for an hour after boiling the mass. At this time, peel the garlic cloves, squeeze through a press. After an hour, mix with the total mass, cook for another half hour. Pour vinegar 5 minutes before cooking.

Arrange adjika in sterile jars, roll up the lids. Put upside down, after cooling, place in a cool dark place.

Spicy plum adjika

The recipe for spicy adjika from plums for the winter involves the addition of a large amount of spicy ingredients and spices. It is important not to remove the skin from the plum, as it is this that gives the sauce a strong flavor. The walnut will add piquancy.

Ingredients:

• garlic - 200 g;
• walnut kernels - 300 g;
• plums - 2-3 kg;
• sugar - 100 g;
• sweet pepper - 1 kg;
• salt - to taste;
• ground black pepper - 1 full tbsp. l.

Prepare products: wash, remove bones and seeds, cut off the stalks. Pepper, plums and garlic cloves scroll in a meat grinder or chop in a food processor. Put the mixture on gas, boil for 50 minutes.

Sort out the kernels of nuts, fry for a minute in a pan, grind with a mortar. After 50 minutes, add sugar, ground pepper, salt, nuts to the sauce. Cook for 2-3 minutes.

Rinse jars and lids with baking soda and sterilize. Pour adjika into jars, screw on the lids. The sauce is especially fragrant and tasty due to walnuts.

Adjika for the winter from plums and apples

As the main component, different plum varieties are used. Eel, which has delicious sweet pulp, is suitable for this sauce. Apples are better to choose Antonovka varieties. Adjika turns out sweet and sour, you will lick your fingers!

Ingredients:

• onion - 200 g;
• sweet pepper - 200 g;
• plum - 1 kg;
• garlic - 100 g;
• sugar - 100 g;
• apples - 200 g;
• hot pepper - 50 g;
• salt - 1 tbsp. l.;
• tomatoes - 450 g.

Rinse the apples, cut the core with seeds. Cut the eel in half, also remove the bones. Wash the tomatoes, pour over boiling water to remove the peel easily. Wash and peel garlic and pepper.

Pass the prepared ingredients through a meat grinder. Put the vegetable mass on the stove, bring to a boil. Cook for at least an hour. Next, salt the mixture, add sugar, crushed garlic. Boil the sauce for another half an hour.

Arrange hot adjika in sterilized jars, roll up with sterile lids. Leave blanks for the winter upside down, wrapped in a blanket. Transfer the cooled cans to the cellar.

Plum adjika with vegetables

Traditional adjika is always spicy, but every housewife loves to experiment. Plum sauce with vegetables has a delicate taste and universally complements fish and meat dishes.

Ingredients:

• carrots - 500 g
• 70% vinegar - 2 tbsp. l.;
• odorless oil - -200 g;
• bell pepper - 1 kg;
• onion - 500 g;
• plum - 1.5 kg;
• hot pepper - 150 g;
• salt - to taste.

Peel the carrots, rub on a grater. Onions are chopped into medium cubes. Pepper hot and bulgarian clear of seeds. Wash plums, remove pits.

Saute carrots and onions in vegetable oil in a thick-bottomed bowl. After 5 - 7 minutes, add plums, sweet and hot peppers. Stew the mass in its own juice for 40 minutes until the vegetables are soft.

When the vegetables have cooled down a bit, grind the mass into a puree with a meat grinder. Put the mixture on fire, salt, add sugar and vinegar. After boiling, turn off after 5 minutes. Pour adjika into sterilized jars, tightly cork with lids.

Recipe for raw plum adjika

You can save the benefits of fruits in an unusual way of winter harvesting without cooking. Fruits are chosen as desired, but for this recipe it is better to use a red plum variety. Horseradish acts as a natural preservative here, preserving the benefits and shelf life of the sauce.

Prepare vegetables: wash, remove seeds and seeds, remove the skin from the tomatoes for the tenderness of the sauce.

Chili, white horseradish root and garlic cloves scroll into porridge through a meat grinder. Then twist the plums, tomatoes and bell peppers.

Add vinegar, sugar and salt to the vegetable mixture. Stir with a wooden spoon, leave for half an hour until the spices dissolve.

At this time, sterilize jars and lids. Mix the raw mass, arrange in jars, tightly rolling up the lids. Store adjika in a cool place.

Tuesday, August 02, 2016 04:23 AM + to quote pad

One of the favorite seasonings for many dishes is adjika, which traditionally consists of pepper, garlic and salt. Most people make it with tomatoes, but the recipes don't end there. A very fresh and interesting solution is plum adjika, which always turns out with a beautiful shade of dark purple and a multifaceted velvety taste.

Plum adjika with curry

Ingredients:

• plums - 3 kg
• curry - 30 g
• carnation - 10 pcs.
• sugar - 5 table. spoons
• salt - 1 tbsp. a spoon
• chili pepper - 3 pcs.
• garlic - 2 heads

We twist plums and chili peppers in a meat grinder, cook on low heat for half an hour, then add curry, ground cloves, salt, sugar and garlic passed through a press.

Plum adjika with herbs

Components:

• plums - 2 kg
• sweet red pepper - 1 pc.
• chili - 2 pcs.
• garlic - 2 heads
• basil - 1 bunch
• tarragon - 1 bunch
• dill - 1 bunch
• parsley - 1 bunch
• sugar - 50 g
• salt - 2 tbsp. spoons
• ground black pepper - 5 g

Grind plums, peppers and herbs in a meat grinder, cook the resulting mass, mixing thoroughly. Add sugar, salt, pepper, cook for about half an hour, add chopped garlic 5 minutes before the end of cooking.

Plum-tomato adjika

Components:

• tomato paste - 3 table. spoons
• plums - 2 kg
• garlic - 200 g
• ground red pepper - 1 tbsp. a spoon
• salt - 20 g
• cumin - 1 tsp. a spoon
• sugar - 100 g

We pass garlic and plums through a meat grinder, add sugar, salt, cumin and red pepper. Mix everything well with tomato paste, cook for 20 minutes, stir constantly.

Adjika plum-apple

Take:

• apple - 1 kg
• plums - 3 kg
• garlic - 1 head
• ground ginger - 1 tbsp. a spoon
• sugar - 200 g
• red and black pepper - 5 g

Boil pitted plums and apple slices with a little water, then wipe the whole mass through a colander, add garlic, sugar, ginger, red and black pepper, cook for a few more minutes.

Spicy plum adjika

Products:

• plums - 2 kg
• cilantro - 1 bunch
• garlic - 1 head
• chili pepper - 1 pc.
• coriander - 1 tbsp. spoons
• mint - 0.5 bunch
• dill - 0.5 bunch
• sugar - 2 tbsp. spoons
• saffron - 1 teaspoon

Fill the plums with water, put on fire, cook for 15 minutes, rub through a sieve, remove the seeds. Grind garlic in a blender, add salt, herbs, coriander, chili peppers and sugar, mix with plum puree, boil the mass for 2-3 minutes.

Adjika from plums without cooking

Ingredients:

We pass the plums through a meat grinder, do the same with garlic, chili and parsley, mix everything with tomato sauce, salt and sugar, let the adjika brew for half an hour.

Multi-component adjika from plums and vegetables

Components:

• tomatoes - 2 kg
• plums - 1 kg
• apples - 0.5 kg
• sweet pepper - 0.5 kg
• onion - 500 g
• sunflower oil - 0.5 l
• sugar - 100 g
• chili pepper - 5 pods
• carrots - 500 g
• salt and pepper - 1.5 tsp

We pass all prepared vegetables, plums and apples through a meat grinder, mix with butter, salt and sugar. Cook for 1.5 hours over low heat, at the end add pepper to taste.

Plum adjika with vinegar

Components:

• plum - 1 kg
• apple cider vinegar - 200 ml
• Bulgarian pepper - 1 kg
• hops-suneli - 3 table. spoons
• chili pepper - 4 pcs.
• salt - 2 teaspoons
• sugar - 2 tbsp. spoons
• cilantro - 1 tbsp. a spoon

We chop all the vegetables and plums in a meat grinder, add salt, sugar, suneli hops and apple cider vinegar to this mixture. Mix everything well, add cilantro, insist an hour.

Green adjika with plums and nuts

Take:

• plums - 1 kg
• walnuts - 200 g
• basil - 200 g
• tarragon - 200 g
• dill - 100 g
• parsley - 1 bunch
• mint - 50-70 g
• garlic - 1 head
• green chili pepper - 5 pcs.
• salt - to taste

Grind plums, peeled nuts, dill, tarragon, parsley, basil, chili, garlic and mint in a blender or meat grinder. Boil everything for about 10 minutes and salt to taste.

Adjika is a spice originally from Abkhazia and Georgia. It can be made completely from various ingredients and seasonings. Classic adjika is spicy, but there are recipes for burning adjika, spicy, slightly spicy, sour and even sweet. They use adjika in the form of a paste, as a seasoning, or dilute it to get a sauce for dishes. Adjika from plums is a kind of simple adjika, sometimes it is also called tkemali. And thanks to its unsurpassed taste, it is often cooked at home and even harvested for the winter.

Which plums to choose for adjika?

Photo plums for adjika

Almost any variety of plum is suitable for adjika. However, depending on the variety, the dish may have a different taste. After all, plums are very sweet, sour or with a spicy aftertaste, with tender or elastic pulp. After cooking, the taste may or may not change much, and the pulp itself may soften well or remain hard. That is why it is worth experimenting with different varieties to determine the best one for a particular recipe.

Interesting!

Experimenting with different varieties of plums in adjika can be very interesting. But, if a certain type of plum is indicated in the ingredients, then it is best to take it in order to achieve the taste stated in the recipe.

Plums for adjika are used only fresh and whole. Initially, they should be with bones (they are selected during cooking). The fruits are taken without damage, with a good smell. It is also very important to make sure that they are ripe, if the recipe does not call for unripe fruits.

Adjika recipe from plums for the winter

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High-quality adjika from plums for the winter has a pleasant aroma, and its taste only improves over time. This recipe is also called - you will lick your fingers, as it has a rich and unique taste.

Ingredients:

• Plum (variety Ugorka, she is also Hungarian) - 3 kg;
• Tomatoes - 2 kg;
• Bulgarian pepper (preferably red) - 2 kg;
• Hot red pepper (fresh) - 8 pieces;
• Garlic - 3 medium heads;
• Sugar - 125 g;
• Parsley - 2 bunches;
• Salt - 90 g;
• Vinegar - 50 ml;
• Olive oil - 50 ml.

Cooking

1. All vegetables must be thoroughly washed under running water and peeled. It is important to remove the peel from the tomato.
2. The plum is washed and cleaned of drupes.
3. Plums, bell peppers and tomatoes are twisted through a meat grinder.

Instead of a meat grinder, a food processor is often used. This is quite convenient if a small portion of adjika is made.

1. Vegetable oil is poured into a saucepan for cooking a dish and twisted ingredients (tomato, plum, pepper) are poured. On a small fire, they are boiled for up to 10 minutes, constantly stirring, because the mass burns quickly.
2. Now you need to carefully chop the garlic, hot pepper and parsley. To do this, use a blender, a food processor or the same meat grinder - whichever is more convenient. Then all these ingredients must be sent to a common pan.
3. Salt, sugar, vinegar are added to adjika and boil for another 5 minutes over low heat, stirring regularly.
4. Ready-made adjika is poured into sterilized containers and rolled up. The jars are carefully turned upside down and wrapped in a blanket. After 24 hours, when they have completely cooled down, you can hide them for storage in a cellar or pantry.

A simple recipe for adjika from plums

Photo of ordinary adjika from plums

The simpler the recipe for a dish, the easier it is for hostesses to make it. The recipe for adjika from plums, presented below, is done elementarily, but the taste is not inferior to more complex types of dishes.

Ingredients:

• Plums (sour) - 2 kg;
• Garlic - 200 g;
• Red hot pepper (fresh) - 3 pods;
• Sugar - 200 g;
• Coarse salt - 60 g;
• Tomato paste - 60 g.

Cooking

1. Plums are washed from dirt, cut in half and the bones are removed.
2. Hot red pepper is washed, peeled and passed through a meat grinder with plums.
3. The resulting mass of plums and peppers must be poured into a container where adjika will be cooked, add tomato paste, granulated sugar, salt and put on low heat, cook for 40 minutes.
4. Garlic is peeled and chopped (you can use a press or a grater). 5 minutes before the end of cooking, it is poured into a container with adjika.
5. When adjika is fully prepared, it is poured into sterile containers and rolled up. The jars are turned upside down and covered with a blanket. When they cool down, they can be transferred to the rest of the preservation.

The best spicy plum adjika

Photo of spicy adjika from plums

This spicy plum adjika is a great substitute for spicy sauce from the store. It tastes good, tender and adds spice to any dish.

Ingredients:

• Plums - 1 kg;
• Tomato paste - 500 g;
• Onion (it is better to take spicy varieties) - 500 g;
• Garlic - 200 g;
• Chili pepper (fresh) - 5 pods;
• Spices.

Cooking

1. Garlic and onion are peeled and chopped into two containers.
2. Plums are washed and pitted, and hot chili is de-seeded. Pure halves of plums and chili must be mixed through a meat grinder.
3. Plum puree, chili and onion are mixed in a saucepan. They need to cook for 10 minutes on low heat. Then tomato paste is added to them, and after 10 minutes garlic and spices are also added.
4. The mixture should boil for 3 minutes and then the adjika will be completely ready.
5. The finished mixture can be poured into jars and rolled up.

Plum and tomato adjika recipe

Photo of adjika from plums and tomatoes

Often adjika from plums is made with the addition of tomatoes. They make the dish more interesting and unusual, similar to something like store-bought ketchup.

Ingredients:

• Plums (variety Hungarian) - 1 kg;
• Fresh tomatoes - 3 kg;
• Onion - 500 g;
• Red hot pepper (dry) - 1 teaspoon;
• Spices (basil, turmeric, cloves, coriander - to choose from or in mixtures).

Cooking

1. The tomatoes are fresh and the plums are washed. The peel is removed from the tomatoes, and the stone is removed from the plums.

Interesting!

Vengerka plums are used in many adjika recipes. If you take not overripe, then they will be moderately sweet. Although this is not for everyone, they can be replaced with more sour or honey varieties.

1. Onions, tomatoes and plums are chopped. You can use a combine, blender or meat grinder for this. But in any case, the mass must be homogeneous, so the knife is not suitable for grinding.
2. The sauce is poured into a saucepan, hot pepper is added to it, and the whole final mixture is boiled for half an hour. The sauce must be stirred so that it does not burn. When the foam begins to appear, it is removed with a spoon. Spices are added 3-5 minutes before the dish is ready.
3. Ready-made adjika from plums for the winter is distributed in jars and rolled up.

Tkemali recipe

Photo recipe adjika Tkemali

Georgian tkemali sauce is essentially the same plum adjika, however, it has a more sour and rich taste. Nevertheless, plum adjika is often called tkemali, so in this article I would like to present one of the most popular recipes for this sauce.

Ingredients:

• Plum red (sour) - 2 kg;
• Red hot pepper (fresh) - 2 pcs;
• Garlic - 1 medium head;
• cilantro - 1 bunch;
• Dill - 1 bunch;
• Green basil - 5-10 leaves;
• Suneli hops - 1 tsp;
• Savory - ½ tsp;
• Dried basil - ½ tsp;
• Dried coriander - 1 tsp;
• Coarse salt - to taste.

Cooking

1. Pour plums into the pan and boil whole until the pulp begins to easily separate from the stone. Then the stove is turned off, and the plums are poured into a colander to drain. The liquid will need to be drained - it will not be useful further.
2. Greens (cilantro, dill, green basil) are ground in a meat grinder.
3. In a meat grinder, peeled garlic, red pepper are also crushed (without a tail, but with seeds, so that the taste is hot). Each ingredient must be ground into a separate container.
4. The drained plums are rubbed through a sieve. The bones thus remain in the sieve, and all the pulp in the form of a puree passes down into the bowl.
5. After the pulp of the plums is ready, it is poured into a saucepan and boiled over low heat.
6. In a separate container, chopped greens, hot peppers, garlic, and spices (savory, suneli hops, dried basil, coriander) interfere. The mixture should be homogeneous.
7. When the plums boil, add a mixture of herbs and spices to them and mix well. It is not necessary to remove the tkemali from the fire; it should boil and boil for 2-3 minutes.
8. Now it remains only to pour the tkemali into sterilized jars and roll them up.

Adjika from plums is a very tasty sauce, seasoning that can be used as a dressing for salads, snacks or as an addition to meat, fish. And thanks to the variety of recipes, you can choose one that the whole family will love, with its own special composition of spices, herbs and possibly additional, secret ingredients.