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Plum is suitable not only for jams, marshmallows and compotes, but also for preparing a completely unsweetened preparation - adjika, a seasoning invented by the Caucasian peoples.
Its base is pepper, garlic and aromatic herbs. To soften the spicy taste of seasonings, in the middle zone they came up with the idea of adding various vegetables: tomatoes, bell peppers, pumpkin, zucchini. And you will already have sauce, vegetable caviar and seasoning in one dish.
The idea of preparing plum adjika originates from tkemali – Georgian sauce based on plums. A wonderful symbiosis of 2 recipes resulted in a completely new one with an unusual taste. At the same time, its pungency and flavor nuances can be changed by adding different vegetables, spices, herbs, changing their quantity.
Recipes for adjika from plums
Recipes for adjika from plums are simple, universal, they allow you to make preparations for the winter, which are stored in the apartment and will always help out the hostess, giving familiar winter dishes a new taste.
Recipe 1 (basic)
What you will need:
- Prunes – 1 kg;
- Garlic – 0.1 kg;
- Hot pepper – 0.1 kg;
- Table salt – 1 tbsp. l.;
- Tomato paste – 2 tbsp. l.;
- Granulated sugar – 1/2 cup;
- Salt – 1 tbsp. l.
How to cook:
- Prunes are washed and pitted.
- The peppers are washed and the seeds are removed to prevent excessive spiciness.
- Grind prunes, peppers and garlic cloves using a meat grinder and boil for about half an hour.
- Then add garlic, hot pepper, tomato paste, sugar and salt. Wait for it to boil and cook for another 10-15 minutes.
- Place the hot mass into jars prepared in advance, seal, turn over, and cover with a blanket for further gradual cooling.
The adjika recipe with plum is basic. It can be varied with other ingredients and spices. New types of adjika will be obtained.
Recipe 2 (with bell pepper)
What you will need:
- Bell pepper – 0.5 kg;
- Prunes – 2 kg;
- Garlic – 0.2 kg;
- Hot pepper – 0.1 kg;
- Spicy herbs (cilantro, dill, parsley) - to taste and desire;
- Salt – 3 tbsp. l.;
- Granulated sugar – 0.2 kg;
- Cumin – half 1 tsp. optional;
- Tomato paste – 2 tbsp. l.
How to cook:
- Prunes, herbs, peppers are washed and dried. Plums are pitted, peppers are seeded.
- Vegetables, prunes and garlic are chopped in a meat grinder.
- They set it to cook. Bring to a boil and simmer over medium heat for half an hour.
- Then add chopped garlic, chopped herbs, tomato paste, salt and sugar. Bring to a boil and continue cooking for another quarter of an hour.
- The hot mass is placed in jars that have been washed and sterilized in advance. Seal, place on the lid and cover with a blanket.
Spicy adjika made from plums is always a success for the winter. It can be served with meat, fish and other main courses.
Watch the video recipe:
Recipe 3 (with apples)
What you will need:
- Prunes – 2 kg;
- Apples - 0.5 kg;
- Garlic – 0.2 kg;
- Tomatoes – 1 kg;
- Bell pepper – 0.5 kg;
- Table salt – 2 tbsp. l.;
- Granulated sugar – 0.3 kg;
- Hot pepper – 0.1 kg;
- Onions – 0.5 kg.
How to cook:
- Washed prunes are freed from seeds.
- The tomatoes are washed and peeled.
- Wash peppers and apples and remove seeds.
- Garlic is peeled.
- Apples, prunes, vegetables, garlic are chopped in a meat grinder.
- Set to cook for 1 hour.
- Then add garlic and cook for another 30 minutes. Cooking time may be longer. If you want a thicker consistency.
- Hot adjika is placed in jars, sealed and placed under a blanket to cool.
Plum adjika with apples keeps well in the apartment. It can be served as a sauce for main courses, used instead of ketchup for making pizza, or stewed over meat or chicken.
Recipe 4 (with quince)
What you will need:
- Plum – 2 kg;
- Quince – 1 kg;
- Beets – 2 medium size;
- Table salt - to taste;
- Granulated sugar - to taste;
- Garlic – 0.3 kg.
How to cook:
- Plums and quinces are washed. The pits are removed from the plum, the quince is cut into slices, cutting out the seeds.
- The beets are washed, peeled, and cut into pieces for ease of feeding into a meat grinder.
- The garlic is peeled.
- Plums, quinces, and beets are ground in a meat grinder and set to cook for 40-50 minutes.
- Then chop the garlic and add it along with salt and sugar at the end of cooking. Wait for it to boil again, boil for another 10 minutes.
- Place into prepared jars.
In the plum adjika recipe, quince does not play a solo role, but, combined with other components, loses its astringency and brings new shades of taste, different from other plum adjika recipes.
Recipe 5 (yellow plums)
What you will need:
- Bell pepper – 1 kg;
- Onions – 0.5 kg;
- Carrots – 0.5 kg;
- Yellow plum – 1 kg;
- Bitter pepper – 0.1-0.2 kg;
- Table salt - to taste;
- Granulated sugar - to taste;
- Sunflower oil – 1 tbsp.
- Acetic acid 9% – 2 tbsp.
How to cook:
- Wash the plums and vegetables, remove the seeds from the peppers and remove the pits from the plums.
- Cut everything into small pieces, put it in a container and simmer over low heat until cooked (30-40 minutes).
- Then the mass is crushed with a blender or using a meat grinder.
- Add salt, sugar, oil, vinegar, and heat everything again. The hot mass is placed in jars that have been washed and sterilized in advance.
- You can go another way of preparation: chop raw vegetables and plums. And then cook.
Adjika from yellow plums more reminiscent of vegetable caviar. Here the less intense taste of yellow plums, which differs from prunes, is played up. The color of the workpiece will be different; it will not be as bright.
Recipe 6 (tkemali)
What you will need:
- Plum – 3 kg;
- Dill - to taste;
- Cilantro - to taste;
- Parsley - to taste;
- Table salt – 4 tbsp. l.;
- Granulated sugar – 6 tbsp. l.; Garlic – 0.1-0.2 kg
- Sunflower oil – 100 g;
- Apple cider vinegar – 2 tbsp. l.;
- Hot pepper - to taste.
How to cook:
- The plums are washed, pitted, sprinkled with salt, and stirred until they yield juice.
- Set to cook over low heat for a quarter of an hour.
- Grind with a blender or meat grinder.
- Add chopped aromatic herbs, chopped garlic and pepper. And boil for another half hour. In order for the preparation to be successfully preserved until winter, the mass is boiled for an hour longer.
- At the end of cooking, add acetic acid 9% (2 tbsp) or apple cider vinegar to adjika.
The hot mass is placed in prepared (pre-washed with soda and sterilized in any way) jars. Cover with metal lids, turn over onto the lid, cover with a blanket, and allow to cool slowly.
The recipe for adjika tkemali from plums for the winter is adapted for Russian conditions. Prepared from available products.The following would be quite appropriate in recipes: ginger, mint, fenugreek, suneli hops, other spices and aromatic herbs. Experiment, each time you can get a completely different flavor bouquet.
Recipe 7 (with walnuts)
What you will need:
- Bell pepper – 1 kg;
- Walnuts – 0.3 kg;
- Prunes – 3 kg;
- Garlic – 0.2 kg;
- Black pepper - to taste;
- Table salt - to taste
- Granulated sugar - half a glass.
How to cook:
- Paprika and prunes are washed and freed from seeds and seeds.
- Grind in a meat grinder and boil over medium heat for 40-50 minutes.
- The nuts are crushed through a meat grinder or rolling pin, added to the boiling mass along with salt, sugar and ground black pepper.
- Bring to a boil again, cook for 5-10 minutes, and roll into jars.
The combination with walnuts is unusual. Adjika can be used as a snack.
Conclusion
Plum adjika for the winter is easy to prepare and involves many cooking options with different ingredients and spices. Spend about an hour to have a flavorful sweet and sour sauce available all winter long, applicable to almost all dishes.
