Adjika from plums without cooking: a recipe for a spicy snack for the winter. Recipes for making adjika from plums for the winter Adjika from plums is the best recipe for the winter

From this number of ingredients you get 4-5 half-liter jars of juicy adjika, which are eaten instantly! Eat for your health!

Adjika from plums and vegetables for the winter

You will definitely like this amazing adjika made from plums and a mixture of vegetables and will be an excellent addition to dishes, giving them a bright and unforgettable taste. This snack is perfect for both meat eaters and vegetarians.

Ingredients:

Plums – 1 kg.
Carrots – 500 g.
Bell 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:

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

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

Cut the hot pepper into 2-3 large pieces.
Remove the seeds from the bell pepper and cut it into slices.
Cut the plums in half, removing the pits first.
Peel 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.

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

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

Place the pan on medium heat.
Bring the vegetables to a boil, then cook for 30 minutes over low heat, stirring occasionally.

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

Add sugar, salt and mix everything thoroughly.
We time it for another 30 minutes.
Add vinegar vegetable oil, mix again.
Leave on the fire for another 10 minutes.
Grind the garlic using a garlic press and add to the adjika. Salt if necessary.
Let the adjika cook for another 10 minutes. During this time, everything should be mixed 1-2 more times.
When the snack is ready, transfer it to dry, sterilized jars.
Turn the jars over, cover with a blanket or blanket and leave until completely cool.

Store in the basement or any other dark, cool place. Bon appetit!

Tkemali recipe

Tkemali is a Georgian version plum adjika. This snack 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 achieve a similar taste. This sauce is the most best supplement 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.
Khmeli-suneli – 1 tsp.
Salt - to taste.

Cooking method:

First you need to separate the plums from the peel. To do this easily, place them in a saucepan and boil. Then we transfer the plums to a colander and wait until all the liquid has drained.
Grind basil, cilantro and dill in a blender or meat grinder.
We peel 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 spicier, then leave the pepper seeds; if you want the taste to be milder, remove it.

When all the liquid has drained from the drains, they need to be rubbed through a sieve. This method is convenient because the fruits do not need to be pitted first, since they remain in the sieve when grinding.
Pour the plum pulp into a saucepan and boil over low heat.
Mix coriander, suneli hops, savory and dried basil with garlic, hot pepper and chopped herbs in a separate bowl until smooth.
Add the resulting mixture to the plums when they boil, and mix everything thoroughly.
Let the mixture boil and then leave on the fire for 2-3 minutes.
Pour 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 homemade adjika made from plums and apples just in time. From such a dressing you get very delicious sandwiches, which 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(spicy) – 2 pods.
Garlic – 0.5 kg.
Onions – 0.5 kg.
Bell pepper – 0.5 kg.
Sugar – 330 g.
Salt – 1.5 tbsp. l.

Cooking method:

Wash the plums. Cut them in half to remove the seeds.
We put the fruits on the fire and let them cook in their own juice.
Grind the plums through a sieve.
Remove the skin from the tomatoes. To do this, we need to pour boiling water over the vegetables.
Peel the apples and remove the core.
Peel the onions.
Place apples, tomatoes, onions, peppers in a blender bowl and grind (you can use a meat grinder).
Pour the plum mixture into a saucepan and add the chopped vegetable mixture there. Mix everything thoroughly.
Place the future adjika on low heat and cook for 2 hours, stirring.
Add sugar, salt, chopped garlic. Mix well again.
We time it for 45 minutes.
When the sauce is ready, remove it from the heat and distribute it into sterilized jars and close the 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 the most delicious adjika, which is definitely worth preparing. Moreover, this preparation will help you cope with viral and colds during 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:

Wash the tomatoes, cut off the stems and cut into quarters.
We wash the peppers, also cut off the tails and remove the seeds from the bell peppers, and leave the hot ones for piquancy.
Cut vegetables into slices.
Let's move on to the fruit: wash it, remove the seeds and cut it into pieces.
Peel the garlic.
We pass all of the above products through a blender or meat grinder.
Add spices, sugar and salt and mix everything thoroughly.
Let the adjika brew for 1 hour.

Plum-peach adjika is ready - you can serve it! A jar of this sauce can be stored for about 4 weeks in the refrigerator, so to avoid wasting food, you can make adjika from half of the indicated ingredients. Eat for your health!

Many people are accustomed to thinking that plums can be used to prepare exclusively sweet dishes, desserts, jams or compotes. In fact, this fruit is quite suitable for making homemade sauces. For example, delicious adjika is made from plums.

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 for vegetarian dishes, and not just in traditional cuisine.

Cooked according to classic recipe adjika produces a harmonious, sharp-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 garlic.
1 large spoon of salt.
2 large spoons of granulated sugar.
2 large spoons of tomato sauce.
2 pods of hot pepper.

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

During the cooking process, after adding sugar and salt, you need to taste it. If the taste is too sour, add a little extra sugar. If there is not enough piquancy and adjika is too sweet, then add a drop of wine vinegar or lemon juice.

Adjika from tomatoes and plums

To obtain this version of adjika you will need:

Half a kilogram 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 cumin.

Adjika from pepper and plums

Adjika cooked according to this recipe has a very bright taste, since pepper and plums go well together.

Required components:

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

First, you need to discard the seeds from the plums and peel the seeds from the peppers.
Chop everything and put it in a saucepan, pouring 200 ml of water into it. Bring the contents of the saucepan to a boil over low heat and boil until the peppers are soft.
The garlic is peeled, crushed and added to the adjika after it has cooled.
Then beat the sauce using a blender and add spices and salt to it.
The mass is put back on the fire and boiled for some time, then the finished adjika and sterilized jars 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 prepare plum adjika without cooking, you will need:

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

For plums, you must first remove the seeds, and hot pepper remove seeds.
All components must be ground using a meat grinder and mixed with tomato sauce, granulated sugar and salt.
After infusing for half an hour, the sauce can be served. This adjika is stored in the cold for several days.

Do you think that prunes are mainly used to prepare desserts and sweet dishes? Today we want to dispel this deepest misconception and teach you how to prepare adjika from prunes, which will definitely conquer anyone with its piquant taste. If you love spicy and unusual things, then this sauce will simply win you over from the first spoon.

Adjika from prunes is a spicy-hot, incredibly aromatic seasoning with sweet fruity notes that goes perfectly with meat and poultry, perfectly complements rice, pasta and potatoes, and turns such simple and familiar dishes into original and interesting ones. Even just spreading it on some bread will make you feel extraordinarily delicious. This adzhika has such a harmonious taste that will conquer any gourmet. This universal sauce is a godsend for both meat-eaters and vegetarians; everyone without exception likes it.

If you want to surprise with your culinary skills, then we offer you best recipes spicy prune adjika. You might think that it will taste the same as plum sauce, but it doesn't. It is prunes that give adjika its piquant notes of smoked meats.

Adjika from prunes with pepper

The big advantage of this adjika is that it is prepared very easily and quickly. True, it gets eaten even faster.

Ingredients:

prunes – 1 kg
tomato paste – 2 cups
sweet pepper – 1 kg
chili – 1 pc.
salt - 1 table. spoon
garlic – 200 g

We prepare all the ingredients: remove the pits from the prunes, the seeds from the peppers, and peel the garlic. We grind everything in a meat grinder, mix it with tomato paste and put it in jars. We don’t store it for a long time, and this is unlikely to happen; such adjika is eaten very quickly.

Spicy adjika with prunes

Take:

We pass the prunes with pepper and all the herbs through a meat grinder, put it on the fire, adding salt, sugar, pepper and all the spices. Bring the adjika to a boil, boil for 25 minutes, add the garlic passed through a press and cook for another 10 minutes, place the spicy hot adjika in sterilized jars and store in the cellar.

Adjika from prunes

Components:

prunes – 1 kg
tomato juice– 1 glass
curry – 1 teaspoon
salt – 1 tbsp. spoon
chili pepper – 2 pcs.
garlic – 1 head
cilantro – 1 bunch

Grind cilantro with chili pepper and garlic in a blender, add curry and salt. Steam the prunes for 15 minutes, then grind them in a meat grinder, add the spicy mixture and tomato juice, and boil for 10 minutes. If desired, you can add a couple of drops of liquid smoke to adjika for a special smoked aroma. Let the adjika cool, after which it is ready for use; store in the refrigerator for 5-7 days.

Adjika from prunes is an original and not boring seasoning that can beneficially diversify the taste of any dish, making it much more appetizing and aromatic. Give yourself the opportunity to enjoy this divine taste - make several jars of this adzhika for the winter. Don't be afraid to experiment - it's all more than justified.

Choose the best proven adjika recipes from plums on the site. Try options with a variety of spices, herbs, paprika and different varieties of plums.

Plum adjika is not only an original, but also a very simple recipe. Ripe plums, without rot, with a well-separable pit, are suitable for cooking. Amount of garlic and hot pepper may vary depending on how sharp and with what accent you would like to receive adjika. You can also vary the recipe various variations spices

The five most commonly used ingredients in plum adjika recipes:

Interesting recipe:
1. Wash the plums thoroughly. Remove the stems and remove the seeds.
2. Peel the garlic. Remove seeds from chili.
3. In a blender or meat grinder, thoroughly grind the plums, garlic, and chili. The more homogeneous the mass, the tastier and more delicate the sauce.
4. Now add salt, sugar, tomato paste and dry seasonings as desired and to your taste.
5. Mix everything well and put on low heat.
6. Cook for 20 minutes from the moment of boiling, stirring constantly.
7. Place the boiled adjika into jars thoroughly washed with soda and sterilized.
8. Twist the adjika. Turn the jars upside down and wrap them in a “fur coat” until completely cooled.
9. Preferably store in the refrigerator or cellar.
10. The amazing sauce is ready. Bon appetit.

Five fastest recipes for adjika from plums:

Helpful Tips:
. For adjika from plums, the “ugorka” variety is best suited
. When adjika is cooked, it does not boil like a liquid, but “gurgles.” Be careful.
. From 1 kilogram of plum you get 1 liter of adjika.