Plum is a fruit that is used not only for making desserts and decorating pastries, but also an excellent product for making juicy and unusual adjika. One such jar contains a whole complex of vitamins, which is simply necessary in the winter season. Here you will find the most best recipes plum adjika for the winter.

Adjika with plums

Adjika with plums - an unusual version of preparations for the winter! The combination of plums and peppers gives the sauce a special unforgettable taste: rich, moderately spicy and at the same time sour. Such adjika is perfect for fish, meat and potato dishes, as well as for fresh homemade bread.

Tip: if the sauce is being prepared for preparation, then at this stage you should add vinegar.

Ingredients

Servings: - + 1

• Plums 1 kg
• Garlic 14 teeth
• Red pepper (hot) 3 pods
• Bell pepper 1 kg
• Tomato paste 500 ml
• Sugar 1 glass
• Salt 2 tbsp
• Vinegar 1 tsp

45 minutes Seal

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

Adjika from plums and vegetables for the winter

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

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 hot pepper into 2-3 large pieces.
2. We remove the seeds from the bell pepper and cut it into wedges.
3. We cut the plums in half, after removing the seeds.
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 of the above vegetables in a meat grinder.
2. We take out a clean saucepan with a firm bottom and pour all the chopped vegetables into it.

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

1. We put the saucepan over medium heat.
2. Bring vegetables to a boil, then cook for 30 minutes on the very small fire stirring occasionally.

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

1. Add sugar, salt and mix everything thoroughly.
2. We timed another 30 minutes.
3. Add vinegar, vegetable oil, mix again.
4. Leave it 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 simmer for another 10 minutes. During this time, everything should be mixed another 1-2 times.
7. When the appetizer is ready, we transfer it to dry sterilized jars.
8. We turn the cans over, cover with a blanket or blanket and leave to cool completely.

Store in a basement or any other cool dark place. Bon Appetit!

Tkemali recipe

Tkemali is a Georgian version of ajika plum. This appetizer has a richer and 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 type of meat, and will also be 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
• Hops-suneli - 1 tsp.
• Salt to taste.

Cooking method:

1. First, you need to separate the plums from the rind. To do this easily, place them in a saucepan and boil them. Then we transfer the plums to a colander and wait for all the liquid to drain.
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 the adjika to be more spicy, then leave the pepper seeds, if you want the taste to be softer, remove.

1. When all the liquid is glass from the drain, they need to be rubbed through a sieve. This method is convenient in that the fruit does not need to be pre-pitted, since when rubbed, they remain in the sieve.
2. Pour the plum pulp into a saucepan and simmer over low heat.
3. Mix coriander, hop-suneli, 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 tkemali over sterilized jars and roll up.

Georgian adjika ready! Surprise your family and guests!

Homemade plum and apple adjika

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 to go. From such a dressing, very delicious sandwiches that everyone will like. And, most importantly, such a seasoning is prepared very quickly and easily!

Ingredients:

• Pitted plums - 2 kg.
• Apples - 0.5 kg.
• Tomato - 1 kg.
• Green pepper(spicy) - 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. We cut them in half to remove the bones.
2. We put the fruits on the fire and let them cook in own juice.
3. We grind the plums through a sieve.
4. Remove the skin from the tomatoes. To do this, we need to pour boiling water over the vegetables.
5. We clean the apples and remove the core.
6. We clean onion from the husk.
7. 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. Mix everything thoroughly.
9. We put the future adjika on a small fire and cook for 2 hours, stirring occasionally.
10. Add sugar, salt, chopped garlic. Mix well again.
11. We timed 45 minutes.
12. When the sauce is cooked, it must be removed from the heat and distributed over sterilized jars, closed with lids.

Adjika is ready! You can safely serve it to the table! Bon Appetit!

Adjika from plums and peaches without cooking for the winter

Surprisingly, peaches and plums can be used to make more than just desserts. These juicy fruits can also make delicious adjika which is definitely worth cooking. 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. We wash the tomatoes, cut the tails 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. Cut the vegetables into slices.
4. We turn to the fruits: rinse, remove the seeds and cut into pieces.
5. Peel the garlic.
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 the 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 to your health!

The Caucasian people are famous for their hot spices and sauce. One of these is adjika from plums for the winter, which will be discussed today. It is prepared from plums, and is based on pepper, garlic and various herbs. To make the taste softer, a variety of vegetables are added to it.

Adjika from plums - hot seasoning, which was invented on the basis of the Georgian tkemali sauce, which is made from plums. The result is a new way of cooking with an exquisite taste, which, like the pungency of this dish, is regulated by vegetables, spices and other things. Consider several variations from the photo. By the way, there are a lot of cooking options, for example, adjika for the winter with plums and tomatoes.

Basic recipe

Among many other recipes for adjika from plums for the winter, this one is taken as the basis from which new equally tasty dishes are obtained.

Required Ingredients:

• Prunes kilogram;
• A little garlic - 100 grams;
• A little hot pepper - one hundred grams;
• A little table salt (tablespoon);
• A couple of tablespoons of tomato paste;
• Half a tablespoon of granulated sugar;
• A tablespoon of salt.

Recipe for the winter adjika with plums:

1. Wash the prunes, remove the seeds.
2. Wash peppers and remove seeds.
3. Using a meat grinder to help you, you should grind peppers, prunes and garlic cloves.
4. Then you need to boil it all for half an hour.
5. Next, add pepper, tomato paste, sugar, and salt to them.
6. Let it boil, then boil again.
7. Now, you need to put the mixture in containers and seal them. Afterwards, turn over and cover until cool.

This is the basic, classic recipe for preparing adjika plum for the winter, and if desired, it can be supplemented or changed, new types of adjika can be created.

Homemade plum and apple adjika

In winter, you will be delighted with this recipe, because it will definitely pamper you with its unique aroma and taste. It is suitable for all dishes as a dressing, for example. Excellent sandwiches are obtained from adjika prepared according to the recipe presented. You can easily prepare this seasoning at home, and it does not take a lot of time.

Necessary:

• Sugar (sand) - three hundred thirty grams.
• Coarse table salt - one and a half tablespoons.
• Two kilograms of pitted plums.
• A kilogram of tomatoes.
• Hot peppers(green) - two pods.
• Apples of any kind - half a kilo.
• Half a kilo of garlic.
• Half a kilo of bell pepper.
• Half a kilo of onions.

1. Wash the plums and cut them in two. It is necessary to remove the seeds and put the prunes on the fire, so that the fruits are cooked in their own juice. Next, you need to grind them using a sieve.
2. Now you should prepare boiling water and pour over the tomatoes, then remove the skin from them. By the way, apples also need to be peeled and cored.
3. Next, take onions. You should rid it of the husk, and then, along with peppers, apples and tomatoes, drive it through a meat grinder or use a blender.
4. Now you need to take a pan with an enamel coating and mix a mass of vegetables and plums in it, put this case on low heat, let it boil for two hours. Be sure to stir.
5. When two hours have passed, you can safely throw sugar, twisted garlic, and salt into the adjika, but that's not all. Let it cook for another 45 minutes.

When the dish is finally ready, you need to scatter it over the already sterilized jars, and then tightly seal it with lids. You will get incredibly delicious adjika.

Adjika with apples

This is another one delicious recipe adzhiki, which you should definitely cook.

Required Ingredients:

• A couple of kilograms of plums.
• A few apples - 0.5 kg.
• Literally two hundred grams of garlic.
• Tomatoes - a kilogram.
• Half a kilo of bell pepper.
• Two tablespoons of table salt.
• Three hundred grams of sugar (sand).
• One hundred grams of hot pepper.
• Half a kilo of onions.

How the appetizer is prepared:

1. As usual, the first step is to wash the plums and remove the seeds.
2. Then rinse the tomatoes and remove the skin.
3. Wash peppers, apples and remove seeds from them.
4. Remove the husks from the garlic.
5. Take a device for chopping meat and pass plums, apples, garlic, vegetables through it.
6. Put it all on the stove, let it boil for an hour.
7. Then toss in the garlic and boil for about half an hour. If you need a thicker mixture, cook for longer.
8. The finished dish must be scattered over the jars, close them, put under the covers until they cool down.

Adjika can be stored in an apartment. By the way, it can completely replace ketchup when pizza is being prepared, or it can be used in stewing meat and chicken.

Adjika plum for the winter with quince

Quince is a fruit that will add elegance to a dish. The sauce will become more aromatic and much tastier. By the way, if you are worried about the astringency of quince - in vain. You will not feel it when the spicy adjika is ready.

Ingredients needed:

• Two kilograms of plums.
• A kilogram of quince.
• One beet.
• Three hundred grams of garlic.
• A little chili - 5 pods.
• Table salt and, of course, sugar.

Recipe for preparing adjika with plums and quince:

Start by rinsing fruits, garlic, and pepper. Be sure to remove the seeds from the plums, and the quince needs to be chopped into pieces, the core with the seeds must be removed. All ingredients, excluding garlic, should be chopped and mixed together. Chop the garlic separately. Put the dish on the fire, let it cook for about forty minutes. Then you can throw in the spices and garlic, which we chopped separately. Next, start rolling adjika for the winter. Beets can be removed, because they are needed exclusively for color.

Adjika with tkemali

Ingredients needed:

• Three kilos of plums (sometimes you can cook with yellow plums);
• Optionally - dill;
• If you want - cilantro;
• A bit of parsley;
• Table salt - 4 tbsp. l .;
• Six tablespoons of sugar (sand);
• A little garlic (100-200 grams is enough);
• Vegetable oil - two hundred grams;
• A couple of tablespoons of apple cider vinegar;
• A little hot pepper.

Method of cooking adjika with spices:

1. Of course, the plums must be clean, wash them well. Then remove the seeds and cover the prunes with salt, let them release the juice.
2. Next, put them on the stove, but make a low heat, and let them cook for about a quarter of an hour.
3. Then you need to grind the result with a blender or meat grinder.
4. Then, if you want, chop the herbs, peppers, and garlic and toss them in the same place. Then let it boil for about half an hour. If you need the workpiece to stand until winter, cook for about an hour longer.
5. When the dish is ready, add the acetic acid.

Now the resultant needs to be scattered among the banks, which should have been sterilized in advance. Then roll them up, turn them over and cover, for example, with a blanket, until they cool. This recipe is simple, as it is adapted to Russian conditions. It does not contain any unavailable products, everything can be easily found at home and on the market.

Interesting! In Georgia, a sauce is often prepared, it is called tkemali - this is a type of adjika, in which a certain variety of plums (tkemali) and various spices are used. This sauce is served not only with meat, but also with fish, and even with pasta.

Ingredients

• Plums 1 kg
• Chili pepper 1 pc.
• Garlic 6 cloves
• Tomato paste 1 tbsp. l.
• Edible salt 1 tbsp l.
• Granulated sugar 1 tbsp. l.
• Sweet bell pepper 3 pcs.
• Hops-suneli 1 tbsp. l.

Preparation

Wash the blue plums and peel them. Next, place the plums in a saucepan and cover with salt to taste and sugar. Place the saucepan on the stove and bring to a boil. After a few minutes, the drain will let the juice out, so you don't need to add liquid. After the fruit has boiled, let it simmer for another 5 minutes. Then add the hop-suneli seasoning and tomato paste. Stir all the ingredients and leave to simmer over low heat.



Next, take sweet bell peppers (it is better to choose red, since green can overpower the color, and ready-made sauce will not be saturated), wash it, remove the stalk and peel from the seeds. Cut the bell peppers into cubes. Wash the chili peppers and cut them into pieces (you don't need to remove the seeds in this pepper, they add spice to the dish).



Add the chopped peppers to the plum. Stir and leave the adjika for another 10 minutes.



While the ingredients are simmering, peel the garlic and run it through a press. Add it to the pot. You will now need a hand blender. Use it to beat all the food in the pan until puree. After that, let the adjika boil again. At this stage, you can close the adjika in jars (if you decide to make preparations for the winter). Just don't forget to sterilize the container!



The finished sauce must be cooled - and can be served. Georgian adjika from blue plums very aromatic, it has a sweet and sour taste, and its rich red color awakens the appetite. Just lick your fingers! It turns out hot, but to fix this, simply reduce the amount of hot pepper. Having prepared this sauce at home at least once, you will forever give up the usual adjika. Bon Appetit!

Many people are accustomed to thinking that plums can be used to cook exceptionally sweet dishes, desserts, preserves or compote. In fact, this fruit is quite suitable for making homemade sauces. For example, plum is used to make delicious adjika.

Adjika from plums for the winter

Homemade plum adjika perfectly complements meat and fish dishes, combined with potatoes or legumes. Therefore, it can be safely recommended even to vegetarian meals, not just in traditional cuisine.

Cooked by classic recipe adjika is obtained with a harmonious spicy-sour taste. Traditionally, this sauce is used in dishes Georgian cuisine where it is offered to many.

Components for adjika:

• 1 kilogram of plums.
• 100 g of garlic.
• 1 large spoonful of salt.
• 2 large spoons of granulated sugar.
• 2 large spoons of tomato sauce.
• 2 hot pepper pods.

1. The plums must be pitted and the seeds must be removed from the pepper. These components are crushed and set to cook over low heat, regularly removing the foam.
2. While the plums are boiling, you need to peel the garlic and chop it.
3. After half an hour of cooking, add salt to the sauce and mix and cook for another 5 minutes.
4. Then add chopped garlic.
5. After 3 minutes, the adjika is removed from the heat and placed in pre-sterilized jars, immediately sealed tightly.

In the cooking process, after adding sugar and salt, you must taste it. If the taste is too sour, add some additional sugar. If there is a lack of piquancy and adjika is too sweet, then add a drop of wine vinegar or lemon juice.

Adjika from tomato and plum

To obtain this option for adjika, you will need:

• Half a kilo of large tomatoes.
• 300 g plums.
• 1 medium onion
• 2 cloves of garlic.
• 1 pod of hot pepper.
• 2 large spoons of tomato paste.
• 3 large spoons of granulated sugar.
• 2 small spoons of salt.
• A pinch of caraway seeds.

Adjika from pepper and plums

Adjika cooked according to this recipe turns out to have a very bright taste, since peppers and plums go well with each other.

Required components:

• 2 kilograms of bell pepper.
• One and a half kilograms of plums.
• 4 hot pepper pods.
• 350 g of garlic.
• Spices, salt.

1. First, you need to throw the seeds out of the plums, and peel the seeds from the pepper.
2. Everything is crushed and put into a saucepan, pouring 200 ml of water there. The contents of the saucepan are brought to a boil over low heat and boiled until the pepper is soft.
3. Garlic is peeled, crushed and added to adjika after it cools down.
4. Then beat the sauce with a blender and add spices and salt to it.
5. The mass is again put on the fire and boiled for a while, then the ready-made adjika and sterilized cans are laid out and hermetically sealed.

Adjika from plums without cooking

If the sauce is not prepared for long-term storage, then it is not at all necessary to use heat treatment... To cook adjika plum without boiling, you will need:

• 3 kg of ripe plums.
• 3 pods of red hot pepper.
• 1 bunch fresh parsley
• 200 g granulated sugar.
• 200 g tomato sauce.
• 1.5 large spoons of salt.
• 300 g of garlic.

1. At the plums, you must first remove the bones, and hot pepper clean from seeds.
2. All components must be chopped with a meat grinder and mixed with tomato sauce, granulated sugar and salt.
3. After half an hour of infusion, the sauce can be served. Such adjika stays in the cold for several days.

Adjika from plums is a healthy winter seating with a unique taste, which is prepared in combination with a variety of vegetables and fruits. Spices and herbs make the taste of the workpiece richer and softer and allow it to retain its properties longer. Plum sauce and especially tkemali cooked by Georgian recipe served as a main dressing for fried or baked meat, fish, vegetables or delicious side dishes.

Adjika from ripe plums with tomato paste - a delicious dressing for the winter

Plums in combination with fresh tomatoes make the taste of such a preparation surprisingly pleasant and aromatic. Adjika prepared according to this recipe is used as an excellent sauce for meat, as well as as a dressing for various side dishes.

To prepare such winter harvesting the following ingredients are required:

• autumn plums (a variety like Ugorka is well suited) - 2.5 kg;
• fresh tomato paste - 200 gr;
• garlic and Cayenne pepper- 1 pod.
• salt and granulated sugar - 1/4 cup each.

To begin with, the ripe plums are thoroughly washed, after which the seeds are carefully removed from the inside. Peeled and dried fruits are passed through a meat grinder. The husks are removed from the garlic, crushed with a crusher and added to the twisted plum puree.

Hot peppers are peeled from seeds and cut into small rings, and then passed through a meat grinder along with the main fruits. Spicy lovers can use the whole pod, in traditional recipe a few rings from the tip are enough.

All ingredients are thoroughly mixed with each other in a bowl, salt is added to them, sugar, if necessary, and the resulting homogeneous mass in a saucepan for boiling for 10-15 minutes.

In the process of cooking, put a few tablespoons of tomato paste, you can cook it yourself by twisting the tomatoes in a meat grinder, or you can buy it ready-made.

Hot adjika is sorted into clean and sterile jars, the lids are closed, turned upside down and allowed to cool for a day, wrapping the rolls in warm cloth.

Adjika sweet with bell pepper - a juicy snack at home

Such a workpiece is ideal for serving hot meat dishes, especially baked. Adjika will make their taste richer and softer. To prepare the sauce for the winter, use the following set of ingredients:

• round plums, medium ripeness - 2 kg;
• onions - 2 pcs.;
• bell pepper, sweet - 4-5 large fruits;
• chili and garlic - 1 pc each;
• salt, sugar to taste.

The plums are carefully sorted out, then washed under running water and the bones are carefully removed. Pepper is also washed, seeds and core are removed and cut into large slices lengthwise.

It's the same with other vegetables, hot chili peeled and chopped with a knife, and then all the ingredients obtained are twisted 2 times in a meat grinder.

The finished fruit and vegetable puree is transferred to a suitable container and cooked on the stove. The mixture is boiled usually for 30-40 minutes until a thick mass is formed. In the process, add the required amount of salt and sugar (at least 1 tbsp. L.) And a little vinegar and chopped garlic at the finish of cooking.

The resulting adjika is sorted into hot jars and sent to storage in a refrigerator or other room with an optimal and constant temperature.

Tkemali cherry plum sauce with spices - universal Georgian dressing

According to an ancient Georgian recipe, such a sauce turns out to be very tasty, moderately sweet and is excellent as a main dressing for hot meat dishes.

For cooking, they usually use fresh, yellow cherry plum... But main secret unforgettable taste lies in the mixture of spices and herbs that go into this recipe.

Real Georgian sauce should include a set like this:

• fresh cilantro and parsley leaves;
• paprika, coriander, hot pepper;
• a mixture of ground pepper, garlic, salt and sugar,

Cherry plum is thoroughly washed, then placed in a saucepan with water, turn on low heat and cook for 20-30 minutes in its natural form, as when making jam or compote.

As soon as the skin begins to detach itself, and the stone is separated, the plums are passed through a sieve and only the resulting fruit puree is left.

The resulting sauce is again put on the stove, sugar, salt and ground pepper are poured into it and allowed to cook for 10-15 minutes. Then finely chop parsley and cilantro, chop the garlic, peel the cayenne pepper and prepare other spices.

Pour the whole mixture of seasonings into a boiling puree, mix. Cooking takes another 10 minutes. Then turn off the flame and cover the pan with a lid, let everything infuse in this form until it cools down to room temperature.

After 20 minutes, you can transfer the sauce to sterile jars and send it for winter storage.

Plums in a tomato with apples - a delicious Caucasian sauce

Another very original version To prepare plum adjika, use plums in combination with apples, fresh tomatoes or tomato paste. The result is a very juicy, tasty and healthy dressing for a wide variety of dishes on the table.

To prepare sweet-spicy adjika using this technology, the following products are used:

• plum "classic" late varieties - 2 kg;
• sweet apples (Simirenko, etc.) - 1 kg;
• fresh tomatoes or ready-made pasta;
• chili peppers (optional) and fresh herbs;
• garlic, salt, sugar, and wine vinegar.

Hot peppers in this recipe can be replaced with regular allspice or ground, but for lovers spicy sauces red or green chili is irreplaceable when cooking.

The plums are washed and pitted. Soft fruits can be cut by hand, with a harder structure it is better to handle with a sharp knife. Chili is washed and the stalk and seeds are removed from the inside, the garlic is peeled. If you use fresh tomatoes, then to prepare the pasta, they must be washed, blanched and passed in a blender, but it is better to use a regular meat grinder.

All prepared vegetables are mixed and alternately passed through a press. You can do the procedure 2 times to make the fruit puree softer and thinner.

Then it is sent to a saucepan with a small amount of water (100-150 ml), tomato paste is poured homemade or bought in a store, everything is thoroughly mixed and boiled over low heat for 20-25 minutes.

As soon as the sauce is well sweated and then infused under the lid, it is cooled in the refrigerator. After a day or immediately, it can be served as a dressing for hot dishes. Or add a little vegetable oil and roll up in glass jars, then sterilize them with boiling water or steam.

Tkemali with walnut, mint and fennel

Adjika or tkemali from fruits with spices and herbs is prepared by many peoples of the Caucasus. Recipes with cherries or dogwood are known, but even more fragrant and tender dressing is obtained from fresh plums with the addition of mint, walnut and fennel. They make aroma and taste ready meal just "lick your fingers."

For the preparation of fragrant tkemali by original recipe take the following ingredients:

• plum or red cherry plum - 1-2 kg;
• cilantro and its seeds - 100 g each;
• coriander, red and black ground pepper;
• walnut - 100-150 gr;
• mint and fennel leaves;
• garlic, salt, sugar to taste.

The first step is to thoroughly wash the plum and put it in a deep pot of water. If you are using the regular "elongated" variety, you must remove the seeds with a knife or by hand. Red or yellow cherry plum is immediately sent to cook for 20-30 minutes until the peel and bone begin to move away on its own.

As soon as this happens, strain the contents of the pan through a sieve or cheesecloth. The liquid is poured into one container, the resulting fruit pulp into another. The pulp is crushed with a crush or spoon, and then additionally passed through a colander to obtain a homogeneous puree.

The peel and bones are thrown away, and the juice and mashed potatoes are mixed with each other in a saucepan and again put on the stove to boil for 15-20 minutes. While the cherry plum is languishing on the fire, the greens are taken away. Cilantro leaves and seeds are mixed in a blender with mint leaves and fennel fruits and twisted into a homogeneous, aromatic powder.

In another bowl, stir in coriander, ground pepper (one or both), salt and sugar. Garlic chopped under the press is also added there and walnuts.

Stems from spicy herbs tied in a bunch and sent to cook with plum juice. After 10-15 minutes, take out the herb and replace it with a mixture of spices: first a bowl of dried powder, then garlic and other spices and cook for half an hour.

Hot poured fragrant and sweet sauce on well-washed and sterile jars, roll up the lids, turn them over, wrap them in a blanket and let them brew. Then they are sent either to the refrigerator or to dark shelves in the cellar or basement. Such adjika will not leave anyone indifferent and will please even the most demanding gourmets.