Plum sauce for the winter with adjika. Adjika from plums for the winter: the best recipes with step-by-step photos

If you want to surprise your family with an unusual seasoning, prepare adjika from plums for the winter. Many people believe that sweet fruits are only suitable for jam and compotes, and they are very mistaken. In Georgian cuisine, a hot, spicy and extremely aromatic seasoning for meat has been known for a long time. The original fruity note was liked by many outside the country, so plum adjika became famous throughout the world. Our housewives have adopted the recipes and are successfully bringing them to life at home.

The seasoning can be prepared from any type of plum. Take yellow, red, white, blue, green, prunes, and you won’t go wrong. According to the proposed recipes, adjika will turn out to be spicy, appetizing - you will literally lick your fingers.

Adjika from plums for the winter - a simple classic recipe

A successful, years-tested simplest recipe for delicious adjika. Take plums of any variety - white, yellow, blue.

Take:

• Plums – 2 kg.
• Garlic – 200 gr.
• Hot chili – 3 pcs.
• Tomato paste – 2 tablespoons.
• Salt - the same amount.
• Granulated sugar – 200 gr.

How to cook:

1. Remove seeds from fruits. Cut off the tails of the chili (if you are afraid that there is too much pepper, take 1-2 pieces). Disassemble the head of garlic into cloves.
2. Grind using a blender or the old fashioned way by passing through a meat grinder.
3. Add salt and sugar, add tomato paste. Stir the contents thoroughly.
4. Place on the burner. When the puree boils, reduce the heat. Cook plum adjika at a gentle simmer for 20 minutes.
5. Place in sterilized glass containers. Turnkey. Turn it over and wrap it warmly. After cooling slowly, place it in the cellar for winter storage.

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

Plums in combination with fresh tomatoes make the taste of this 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 this winter preparation, you need the following ingredients:

• autumn plums (Ugorka type variety is good) - 2.5 kg;
• tomato paste from fresh tomatoes - 200 g;
• garlic and cayenne pepper - 1 pod.
• salt and granulated sugar - 1/4 cup each.

To begin, thoroughly wash the ripe plums and then carefully remove the pits from the inside. Peeled and dried fruits are passed through a meat grinder. Peel the garlic, crush it with a crush and add it 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 the traditional recipe, a few rings from the tip are enough.

All ingredients are thoroughly mixed together in a bowl, salt and, if necessary, sugar are added to them and the resulting homogeneous mass is poured into a saucepan to boil for 10-15 minutes.

During the cooking process, add a few tablespoons of tomato paste; you can prepare it yourself by grinding the tomatoes in a meat grinder, or purchase 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 a warm cloth.

How to cook plum adjika with pepper

Another popular option for winter preparation. It will turn out to be spicy, spicy, perfect for meat dishes, especially for barbecue.

Required:

• Blue plums – 1 kg.
• Garlic – 2 heads.
• Bell pepper – 5 pcs.
• Spicy pods – 3 pcs.
• Salt - a teaspoon.
• Khmeli-suneli – 15 gr.
• Sugar – 2 large spoons.

Step by step recipe:

Rinse the fruits and throw them into boiling water. Once boiling, immediately transfer to a bowl.

Cool slightly, remove the seeds. To do this, grind the fruit through a sieve.

Remove the seeds from the sweet peppers and cut the flesh into halves. Disassemble the garlic heads and peel the cloves.

Simply cut the chili pods into rings; no need to remove the seeds.

Using a meat grinder or blender, turn the prepared vegetables into puree.

Combine the vegetable and plum mixture in a saucepan. Put it on the stove to cook.

Immediately season with seasonings and spices, stir.

Wait for the adjika to boil, reduce the heat, and simmer for 20 minutes.

Place the seasoning into small jars. Screw on any lid - screw, iron. Store the sauce in the refrigerator.

Spicy adjika with hot pepper

Adjika for the winter, the best recipes for which housewives have been collecting for years, can consist of different vegetables and even fruits. For example, spicy adjika is prepared with the addition of apples. It is the combination of all products that gives the snack its piquancy.

The recipe is very simple; strict adherence to technology is not at all necessary. Even if the proportions of the products change, you will still get a tasty dish.

Preparation:

1. All vegetables and fruits, except garlic, need to be chopped. You can use a manual or electric meat grinder, blender, food processor - the consistency will be different in different cases.

2. Spicy adjika should be cooked for about two hours, then you need to add the rest of the ingredients and cook for another hour. During this time, the volume of the snack will decrease, it will become thicker and denser.
3. Only then can you add chopped garlic and after five minutes of cooking, turn off the heat.
4. Carefully place the hot mass into jars, seal and wrap them so that the sterilization process begins.

It is best to store jars in the basement, dark pantry, and after opening - in the refrigerator.

Adjika from tomatoes and plums - you'll lick your fingers

There are only the most admiring reviews about this recipe. The taste is somewhat reminiscent of store-bought ketchup, but of better quality and much tastier. It’s not for nothing that adjika is called “finger lickin’ good.”

Take:

• Tomatoes – 3 kg.
• Yellow plum – 1 kg.
• Onion – 500 gr.
• Red hot pepper - a small spoon.
• Coriander, basil, cloves, turmeric - optional.
• Salt.

How to do:

1. Take the time to peel the tomatoes. To do this, pour boiling water over them and make cross cuts. Quickly peel off the skin.
2. Remove the pits from the plums. Cut the onion into 4 parts.
3. Puree the prepared ingredients with a blender, turning them into a homogeneous mass.
4. Place in a saucepan and start cooking. Cooking time after boiling the mixture is 30 minutes. If foam appears, remove it.
5. Five minutes before turning off the burner, add seasonings and salt.
6. Distribute adjika into glass jars and close with any lid.

Adjika with plums and tomatoes

This is one of the best adjika recipes from plums and tomatoes for the winter. Any Georgian sauce is not complete without hot pepper and garlic. Ready-made adjika complements shish kebab, manti, and 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.

Steps:

Wash the vegetables and prepare them for pureeing. Cut out the stem of the tomatoes and pass through a meat grinder. Do similar steps with pitted plums. Remove seeds from sweet peppers before using.

Chili and carrots are also minced in a meat grinder. The spiciness of the sauce is controlled to taste, adding the amount of pepper to your personal discretion. Cook the resulting aromatic mixture on gas. Salt, add sugar, sunflower oil.

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

Place the adjika into sterile jars and roll up the lids. Place upside down and once cooled, place in a cool, dark place.

Adjika from apples and plums for the winter

The taste is sweet and sour, moderately spicy, and always tasty. Keep the homemade seasoning option simple but great. Spicy, vigorous, reminiscent in taste of adjika with apples , the recipes of which I have already introduced you to, only a little sour.

Compound:

• Plums, peeled – 1 kg.
• Apples – 200 gr.
• Bell pepper – 200 gr.
• Garlic cloves – 100 gr.
• Tomatoes – 400 gr.
• Capsicum – 50 gr.
• Onion – 200 gr.
• Sugar – 100 gr.
• Salt - a tablespoon.
• Coriander, suneli hops, cilantro - optional.

How to cook:

1. Remove the pits from the plums. Remove the skins from the tomatoes (dip them into boiling water, then into cold water and pull them off).
2. Remove seeds and membranes from the peppers and peel the garlic.
3. Grind into puree using any available method.
4. Transfer to a saucepan. Wait for it to boil. Boil at a gentle simmer for about 30-40 minutes.
5. Crush the garlic cloves with a press and place in the pan. Add salt and sugar. Decide to add seasonings and herbs - add at this stage.
6. Boil the adjika for another 7-10 minutes, then distribute it into sterilized containers.
7. Roll up and cool slowly, covering with a blanket. For winter storage, store in an unheated room.

Abkhazian adjika for the winter

Adjika for the winter, the best recipes for which came from Abkhazia and Georgia, is prepared there using ancient technologies. The recipe is based on hot pepper, but Abkhaz adjika also includes many seasonings.

When choosing suneli hops, it is important to pay attention to the quality and composition of the seasoning. A good product contains up to ten different spices. For preparing adjika, the most important is utskho-suneli, or blue fenugreek. If the purchased Khmeli-Suneli seasoning does not contain it, then you need to add it additionally.

It is best to take cilantro during the flowering period - this is how it has the most delicate aroma. If desired, you can slightly reduce the amount so that the taste of cilantro does not interrupt the taste of other herbs.

Preparation:

1. Peel the pepper and remove the seeds.
2. Remove the peel from the garlic.
3. Cut off tough stems from greens.
4. Grind all ingredients together with nuts through a meat grinder.
5. Add salt to the resulting mass, mix until smooth and then grind this adjika again in a meat grinder.
6. Lastly, suneli hops are added.
7. Mix the resulting snack thoroughly, place in a convenient container, cover with cling film and poke several small holes in it.

Next, the adjika should brew for two days. During this period, fermentation occurs, as well as the evaporation of excess moisture. Periodically remove the film and stir the snack. After two days, you can transfer the adjika into small jars and store it in the refrigerator.

Delicious prune adjika with walnuts

Plum seasoning with walnuts has a special taste that everyone, without exception, will appreciate. Be sure to offer it to your guests, they will certainly ask for the recipe.

Compound:

• Prunes – 3 kg.
• Bell pepper – 1 kg.
• Walnut kernels – 300 gr.
• Garlic – 200 gr.
• Sugar – 100 gr.
• Salt - to taste.
• Ground pepper - a large spoon.

Blank:

1. Remove the pits from the prunes. Cut out the seed pod from the bell peppers.
2. Mince it in a meat grinder, adding garlic cloves.
3. Put it on the stove to cook. From the first signs of boiling, cook over low heat for 40-45 minutes.
4. Remove the kernels from the nuts and chop them with a knife. Fry briefly in a dry frying pan. Then grind into crumbs.
5. Send the nuts to adjika. Next, add all the spices listed in the composition.
6. Stir well and let it boil vigorously. After a couple of minutes of intense cooking, turn off the burner.
7. Pour the seasoning into jars and roll up.

How to prepare “Adjika from Ugorka plum” step by step with photos at home

To prepare adjika from blue plums we need: Ugorka plum, freshly prepared tomato juice, salt, sugar, bell pepper, hot pepper, onion, dried ground coriander, dried thyme, garlic. Plum weight is indicated without pit.

The Ugorka plum comes in several varieties. The difference is in size and how well the bone is separated. Mine separates well. There are varieties when the bone cannot be separated. In this case, you need to wash the plum. Grate it. The bone will remain in your hands.

My plum separates easily. I removed the pit and ground the plum pulp in a meat grinder. Peel the onion, hot pepper, bell pepper. When working with hot peppers, you must adhere to certain safety rules. Even on dry hands it leaves its particles. If you touch the skin with such a hand, you can get unpleasant sensations (it is especially dangerous to touch your eyes). It is better to work with gloves. I do everything without gloves. I hold the pepper by the tail. Using a sharp knife, cut the pepper in half. I use the same knife to remove the seeds. All that remains is to cut off the tail and throw the pepper pulp into the meat grinder.

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.

Recipe for plum tkemali for the winter in Georgian

to the recipes for tkemali sauce for meat, I invite you if you are interested. Here I offer the most popular seasoning option. As a rule, sour red plums are used for preparation, then adjika is more reminiscent of the real Georgian taste.

We take:

• Red plum – 2 kg.
• Hot pepper – 2 pods.
• Dill, cilantro - a small bunch each.
• Garlic – 1-2 heads.
• Fresh basil – 5-10 leaves.
• Dried basil – ½ small spoon.
• Savory - the same amount.
• Coriander, suneli hops - a small spoon each.
• Salt - to taste.

How to prepare:

1. Place the plums in boiling water. Boil for a couple of minutes, then remove. Rub through a sieve to remove the skin along with the seeds. Transfer to a cooking pot.
2. Grind cilantro, dill, and basil in a blender.
3. Peel the garlic and puree in a blender.
4. Remove the seeds from the pepper pods. If you want the seasoning to be spicier, leave it out. Grind the chili into a puree, placing it in a separate bowl.
5. When the plums boil, add herbs, garlic, and hot pepper to them. Add suneli hops and dried basil.
6. Stir well. Bring to a boil again, reduce heat to low.
7. Cook for literally 2-3 minutes. Then distribute into pre-sterilized glass containers.
8. Roll up and cool slowly under a warm shelter. Store in a low temperature area.

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
• salt - 15 g

Fill the plums with water, put on fire, cook for 45 minutes after boiling, rub through a sieve, remove the seeds. Grind the garlic in a blender, add salt, herbs, coriander, chili pepper and sugar, mix with plum puree, boil the mixture for 10 minutes, and roll into sterilized containers.

Spicy adjika - the best recipe

Seasonings for real men. Excellent with any meat dishes, good on bread with borscht and other first courses.

Take:

• Plums – 1 kg.
• Hot chili pepper – 5 pods.
• Tomato paste – 0.5 kg.
• Onion – 0.5 kg.
• Garlic – 200 gr.
• Pepper, salt.

How to prepare:

1. Peel the onion and cut into very small cubes. Peel the garlic cloves and chop.
2. Remove the pits from the plums. Remove the seeds from the chili pods. If you like it “hot”, you can leave the seed part, but be careful, there will be real fire.
3. Pass the hot peppers and plums through a meat grinder or through a blender.
4. Place in a saucepan, add chopped onion. Bring to a boil, simmer at a gentle simmer for 10 minutes.
5. Add tomato paste, simmer for another 10 minutes
6. Then add chopped garlic, salt and pepper. Taste and adjust if necessary.
7. Boil for 3 minutes, then pour into sterile jars. Roll up and cool. Let cool and store in a cool place for winter.

Tkemali sauce from cherry plum with spices - a universal Georgian dressing

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

For preparation, fresh, yellow cherry plum is usually used. But the main secret of an unforgettable taste lies in the mixture of spices and herbs that are included in this recipe.

A real Georgian sauce should include the following set:

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

The cherry plum is thoroughly washed, then placed in a saucepan with water, turned on low heat and cooked for 20-30 minutes in its natural form, as when preparing jam or compote.

As soon as the skin begins to peel off and the pit separates, the plums are passed through a sieve and only the resulting fruit puree is left.

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

The entire mixture of seasonings is poured into boiling puree and stirred. Cooking lasts another 10 minutes. Then turn off the flame and cover the pan with a lid, let everything sit like this until it cools to room temperature.

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

Plum adjika with fried vegetables (without sterilization)

This adjika has a mild taste compared to other preparation options, since the vegetables are fried and hot seasonings are used in moderation. I think that the recipe was invented by our hostesses, but it has the right to be implemented, without a doubt.

You will need:

• Plums – 1.5 kg.
• Onion – ½ kg.
• Carrots - the same amount.
• Bell pepper – 1 kg.
• Hot chili – 200 gr.
• Sunflower oil – 200 ml.
• Salt - to taste.
• Essence 70% - 2 tablespoons.

How to cook:

1. Chop the vegetables and remove the pits from the plums. Cut the carrots and onions into cubes. Fry in oil in a frying pan. Then transfer to a saucepan.
2. Remove seeds from both types of peppers and chop the pulp.
3. Add peeled plums, peppers, and salt to taste. If desired, add any seasoning or herbs.
4. Simmer over low heat until soft. Then puree. Pour in the remaining oil, adjust the taste for salt. If necessary, splash a drop of water.
5. Continue simmering for another 5-10 minutes. Add vinegar and boil for a couple of minutes. Afterwards, pour it, roll it up and hide it for the winter.

Apple adjika for the winter

Even though apple is a fruit, it is often used in vegetable snacks.

The only note is that for adjika recipes it is best to take so-called winter varieties of apples; they are most often sour and not as juicy as summer ones.

The basis of apple adjika is two components - tomatoes and apples in a 3:1 ratio. That is, for 1.5 kg of tomatoes you will need 0.5 kg of sour apples. The amount of chili pepper and garlic is to taste. For the specified amount of vegetables, two heads of garlic and two peppers are enough; with their help, you can adjust the spiciness of the final product.

Salt and sugar are also taken to taste, the classic combination is 1 tbsp. salt and 3 tbsp. sugar for 1.5 kg tomatoes. You will also need vegetable oil in the amount of 0.5 tbsp. The amount of ingredients can be changed without disturbing the proportions.

Preparation:

1. Grind the tomatoes and apples separately, and the garlic and pepper separately. Before chopping, tomatoes and apples can be peeled - this way the snack will turn out to be very tender and pleasant in texture.
2. Place the apple-tomato mixture over low heat.
3. After two hours, add the pepper-garlic mixture and the remaining ingredients and keep on the fire for another half hour.
4. Place the appetizer in a hot glass container and immediately seal it tightly.