“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.

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 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 🙂

Do you like spicy food? Then adjika from plums must be on your table. IN Georgian recipe includes tomatoes, hot peppers and spicy garlic. Together, these products create a savory and pronounced taste.

Adjika from plums for the winter: recipe, ingredients

Adjika can be rolled up for the winter for the future, and also safely poured into jars with a nylon lid. This sauce keeps well in the refrigerator for several weeks.

How to make adjika from plums? To do this, prepare the following products:

• plum varieties "Ugorka", or "Hungarian", - 2 kg;
• tomato paste - 2 tbsp. l.;
• hot capsicum - 4 pcs.;
• garlic - 200 g;
• sugar - 200 g;
• salt - 2 tbsp. l.

To get tasty and fragrant sauce, which will be instantly swept off the table, follow these recommendations:

• Choose firm, medium-ripe plums.

Overripe fruits will make adjika too sweet and watery, and unripe ones - sour.

• For spinning, use any variety of plums, but it is better to take those in which the stone is easily separated.

You can leave the peel on, it will give the sauce a special piquancy and aroma.

• To make adjika spicy, choose red capsicum.

Green is not as sharp, so it takes twice as much.

• Use spices and herbs as desired, but do not overdo it.

Be careful with hot peppers. It is better to wear gloves when handling it and avoid contact with eyes.

Adjika from plums in Georgian: how to cook

The products are collected, it remains to prepare the banks. Wash containers with baking soda and sterilize.

Learn how to cook adjika from plums:

1. Wash the plum and remove the pits. If the core does not separate well, grate the fruit.
2. Peel the garlic from the skin. Cut the hot pepper into two parts and remove all the seeds.
3. If the plum has been divided into slices, then pass its fruits, garlic and pepper through a meat grinder.
4. Add tomato, sugar, salt to the mass. Mix and send to the fire.
5. Cook, stirring, for half an hour.
6. As soon as the sauce becomes homogeneous and acquires a burgundy color, you can remove it from the stove.
7. Pour adjika into jars and twist. Turn over, cover with a blanket and leave to cool.

Be careful when preparing adjika. The sauce gurgles and steams a lot, so you can easily burn yourself. After cooling, place the jars with nylon lids in the refrigerator, send the rest of the blanks to the basement.

Plum adjika is ready. This is an excellent dressing for meat both on weekdays and on festive table. Surprise your guests with an unusual hot sauce home cooking.

Recipes are also written in the notebook of many housewives. plum sauces. Adjika with plum does not historically come from Caucasian, Georgian, Abkhaz or Turkish cuisines. Spicy tomato sauces are also mistakenly called adjika. The name of the seasoning has Abkhaz roots and means "salt", the original paste-like mass of pepper does not contain tomatoes.

Nevertheless, the idea of ​​adjika as a spicy tomato sauce with the addition of various ingredients is so firmly rooted in our minds that it's time to rewrite history.

In stores, there are canned adjika with bright red plums on the shelves. However, the pasta that Georgians make has a brown-black hue and a salty taste. However, today there are hundreds of variations of recipes. But we must not forget about the main spices and additives, which are very important for the national Georgian sauce which are coriander, garlic and suneli hops.

Industrially produced adjika includes Bell pepper, Tomatoes, Apples And Carrots. At home, you can experiment with taste by adding stone fruits. Adjika with plums - the recipe is given below - you will lick your fingers!

Adjika for the winter with plum has a rich color of burgundy shades, differs spicy taste. Let's make a reservation in advance that vinegar is not added according to this recipe, but preservation is still perfectly stored in closed jar in a dark and cool place. It does not require a reminder that banks are subject to mandatory sterilization.

For cooking, stock up on the following ingredients:

• Plum varieties Hungarian ordinary;
• Tomato juice;
• Sweet and hot pepper;
• Onion;
• Garlic;
• dried coriander;
• dried thyme;
• Khmeli-suneli;
• Salt and sugar.

If the pulp of the plum does not separate from the stone, the fruit should be grated. This complicates the task somewhat, but what can not be done for the sake of such a pleasant disposal of excess fruit from the backyard. If the stone is removed easily, the pulp (1.5 kg) is crushed in a blender or meat grinder.

Next, peel the hot pepper pod, sweet pepper (4 pcs.) And onions (2 pcs.), Cut into pieces and place in a blender bowl. After a couple of seconds, pour tomato juice(200 ml), continuing to stir. If a meat grinder is available, then the juice is added after the vegetables are completely chopped. The resulting mass is cooked for 10 minutes over medium heat.

When boiling, spices, salt and sugar are added to taste. The longer the pasta is cooked, the more saturated the adjika becomes for the winter with plums. A minute before turning off the fire, garlic, passed through a meat grinder, is added, then laid out in jars. From the specified amount of ingredients, one and a half liters of delicious seasoning are obtained. If you have any fruit left, you can always boil it.

While adjika is being prepared (recipe with plums), consider the option of making cherry plum sauce. So, a kilogram of fruit should be boiled until soft and free from stones. Pre-chopped hot pepper pod and garlic (2 heads) are mixed with spices (saffron - 1 tsp, coriander - 1 tsp). Then you should add the pulp of cherry plum, salt (2 tsp) and sugar (3 tsp). Everything is mixed in a blender until smooth.

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 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. A plum is twisted through a meat grinder, bell pepper and tomatoes.

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

1. In a saucepan, for cooking, pour vegetable oil and pour twisted ingredients (tomato, plum, pepper). On the 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

How easier recipe dishes, 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 adjika from plums is a great substitute for store-bought spicy sauce. 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 from seeds. 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 burning). 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 very delicious sauce, a 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.