How to prepare adjika from yellow plums? Cooking methods. Adjika from plums - how to prepare aromatic sauce at home Adjika from prunes

Did you really think that only sweet dishes can be made from plums? No no and one more time no! this has long been a misconception. You can make more than just dessert treats from plums. But even such a tasty and savory snack as adjika. It is very popular and loved by many, thanks to its sweetish taste and unobtrusive spiciness. And therefore it will definitely take pride of place on your table.

Adjika is a traditional Caucasian spice mixture. It is used in several forms: sauce, paste and powder. The composition usually includes herbs, cilantro, garlic, dill and salt. A common ingredient is walnut. Previously, adjika was brought to a liquid state by manually rubbing it on stones. Interestingly, the mixture is sometimes called “Abkhaz oil”.

People still argue where adjika came from in world cuisine: from Abkhazia or Georgia? One way or another, the product entered Russian cuisine in the 18th century, when Russian soldiers were often sent to serve in the Caucasus. Unfortunately, it is now difficult to find the recipe according to which our ancestors prepared. Seasoning from the store is diluted with water or vinegar. Modern manufacturers are also experimenting with colors - depending on the ingredients, the mixture can be either green or yellow.

The focus of our attention is adjika made from plums. In another way, such a product is called “adzhika in Russian”, since Russian housewives replace too spicy ingredients with vegetables and fruits, creating unique recipes.

Plum adjika for the winter will be an excellent addition to meat and fish dishes, and goes well with potatoes and beans. Thus, it is suitable for both meat lovers and vegetarians.

General rules for making plum adjika

To prepare delicious adjika from plums for the winter, you need to take fully ripened fruits, without traces of foulbrood. The variety is not so important - any variety will be appropriate here, even cherry plum.

The main principle is that the bone should be easily separated. This will significantly reduce the preparation time for the plums. There is no need to peel off the skin - it will give the finished adjika a pleasant acidity and a delicious aroma. Many housewives like to steam the plums before starting cooking, but this is, as they say, a personal matter.

To make adjika with plums for the winter, you will need a blender. But if you don’t have one in your apartment, a good old meat grinder will be an excellent substitute. Among other things, you will also need a stainless steel pan or basin where the sauce will be cooked.

Housewives often add garlic and hot pepper to this adjika. The amount of these additives can be controlled depending on your personal preference in terms of spiciness level.

Adjika must be rolled into sterilized jars so that it can be stored longer. But it will last a week or two in the refrigerator, if you suddenly want to cook a little just for testing.

Classic plum adjika

This is one of the most popular recipes that housewives turn to most often. This version of adjika with plums has a perfectly balanced sour-spicy flavor. This sauce will be just an excellent seasoning for meat.

For example, in Georgian cities it is always served with lamb shish kebab and other traditional dishes.

Components:

Plum – 1 kilogram;
Hot pepper – 2 pods;
Garlic – 0.1 kilograms;
Tomato sauce – 2 tablespoons;
Salt – 1 tablespoon;
Sugar – 2 tablespoons.

Peel the plums from seeds and hot peppers from seeds. Finely chop everything and cook on medium gas, adding tomato sauce. Don't forget that you will need to remove the foam from time to time. While the mixture is cooking, peel and finely chop the garlic.

When the future adjika boils, wait half an hour, and then add salt and sugar to the brew. Boil for literally another five minutes and add the very last ingredient - chopped garlic.

Let it boil for another three minutes, and you can take a sample. If the adjika turns out too acidic, add more sugar. If, on the contrary, the adjika comes out sweet, add vinegar or citric acid. A few drops of lemon juice can be a good substitute in the latter case..

When you are completely satisfied with the taste, pour the adjika into pre-prepared jars and close with metal lids.

Spicy adjika with plum

Such recipes for plum adjika for the winter are especially adored by the male sex. The final result is a spicy sauce, and will be an excellent addition not only to main courses, but even to liquid first courses.

Components:

Plum – 1 kilogram;
Onion – 0.5 kilograms;
Garlic – 0.2 kilograms;
Hot pepper – 5 pods;

Remove all seeds and seeds from plums and peppers. Wash and mince both ingredients. Peel the onion and garlic and finely chop. Place into separate bowls.

Add the onion to the plum and pepper and cook for about ten minutes. Then add tomato paste. After another ten minutes, add your chosen seasonings and garlic to the mixture. Boil the adjika for literally three minutes, and you're done. Now you can safely roll it into jars.

Helpful advice: if you don’t have any hot pepper, you can replace it with ground red pepper. It is added exactly to taste, along with other seasonings.

Adjika with plums based on Georgian recipes

To this day, there is debate about the real homeland of adjika. But, be that as it may, adjika with plums for the winter according to the Georgian recipe is still particularly popular and is considered almost the standard.

Components:

Plums – 2 kilograms;
Ready Georgian adjika – 0.3 kilograms;
Tomato juice – 0.5 liters;
Water – 0.5 cups;

Peel the plums. Place in a cooking vessel and, after pouring out the water, place on the stove. Please note that for production you will need ready-made Georgian adjika. When the plum pulp has steamed, pass it through a meat grinder or beat with a blender.

Add tomato juice and Georgian adjika to the plum mass. Mix everything well and can be sealed in jars. Which then need to be kept warm until they cool completely.

Helpful advice: if you don't mind experimenting, try adding a little bit of a special seasoning, which is known as liquid smoke, to the adzhika. It will give the sauce a smoked aroma and make the taste more piquant.

Adjika with plum and green hot pepper

Red and green varieties of hot pepper differ in their taste. And it’s quite difficult to truly establish which one tastes better. Perhaps everyone determines this for themselves.

But there are just as many fans of green hot peppers as there are red ones. And there are adjika lovers with the green variety of this pepper.

Components:

Plums – 2 kilograms;
Walnuts – 0.2 kilograms;
Green hot pepper – 0.6 kilograms;
Garlic – 0.2 kilograms;
Water – 1 glass;
Salt and seasonings - according to taste preferences.

Remove all pits from the plums as usual. Peel the pepper and garlic and put it through a meat grinder. Crush the nuts. Then add a glass of water and bring the whole mixture to a boil. It should cook for one hour. Stir occasionally.

Ten minutes before finishing, add salt and, if desired, your favorite seasonings. For example, coriander is perfect here. But spices are not necessary here - nuts and garlic themselves will give an excellent taste. After this, you can safely pour adjika into jars.

Adjika with plum and lettuce pepper

Salad peppers are a very common ingredient in the usual classic recipes for this hot sauce. But it goes quite well with plum. A pair of these components are a great complement to each other. Adjika comes out rich and spicy.

Components:

Plum – 1.5 kilograms;
Salad pepper – 2 kilograms;
Garlic – 0.3 kilograms;
Hot pepper – 3 pods;
Water – 1 glass;
Flavorful seasonings - according to taste preferences.

Wash the fruit, as well as both types of pepper, and remove all seeds and seeds. Cut the vegetables into small pieces; just halve the plums.

Place everything in a cooking vessel, add water and put on medium gas.
While the mixture is boiling, peel and finely chop the garlic. When the pepper softens, remove the mixture from the heat.

Wait until it cools, add garlic and beat until smooth. Add seasonings and mix well again.

Now just boil the adjika with plums for just a minute, and you can roll it up.

Adjika from plums and tomatoes

Tomatoes go well not only with garlic and hot pepper, but also with plums. It is worth noting that adjika from plums and tomatoes, prepared in accordance with this recipe, is a little like factory-made ketchup. But at the same time it is much more natural and tasty.

Components:

Plum – 1 kilogram;
Tomatoes – 3 kilograms;
Onions – 0.5 kilograms;
Ground red pepper – 1 teaspoon;
Your favorite aromatic seasonings - according to taste preferences.

Adjika will be much softer and more pleasant to taste if you peel the tomatoes. The easiest way to do this is to boil the water and turn the heat to low. Dip the tomatoes into boiling water. Hold it for a minute, no longer. After which - into cool water. Follow this procedure with all tomatoes. You will see for yourself how easy it is to remove the skin.

You need to remove the pits from the plums and finely chop the pulp. You also need to finely chop the tomatoes and onions. But it would be best to use a meat grinder or blender for grinding to turn the components into a homogeneous paste. Boil the adjika for half an hour on medium gas. Don't forget to remove the foam.

Just before it's ready, add your favorite spices. Now you can seal the plum adjika in jars for the winter.

Helpful advice: by experimenting with aromatic spices, you can add new flavor notes to adjika. But be careful with cloves. If you use it very rarely, you may not know that its aroma becomes stronger over time. And in the future it can become quite intrusive. For this amount of ingredients, four stars are enough. But it will be better to crush them into powder.

Vegetable adjika with plums

This recipe differs from the traditional one in that the taste of the finished sauce is not too spicy. On the contrary, it is much softer and more delicate than standard adjika. But that doesn’t make it any less enjoyable.

Components:

Plum – 1.5 kilograms;
Salad pepper – 1 kilogram;
Carrots – 0.5 kilograms;
Onion – 0.5 kilograms;
Hot pepper – 0.2 kilograms;
Oil – 0.2 liters;
Vinegar – 2 tablespoons;
Salt - according to taste preferences.

Wash the plums as usual and remove the pits. Remove seeds from the pepper and cut into medium slices. Cut the onion into medium pieces.

Grate the carrots on a coarse grater or cut into thin rings - whichever you prefer.

Pour oil into the container prepared for cooking, add carrots and onions. And cook for about five minutes. Add pepper and plums to the vegetables. Close and simmer until completely softened. The ingredients should release their own juice. If it is not enough, add water.

Cool the softened vegetables and turn them into pulp using a meat grinder or blender. Then add salt and vinegar. Let it simmer for another couple of minutes, and that’s it.

Plum adjika with quince

You may be surprised, but quince can also be used in plum adjika recipes for the winter. With the addition of this fruit, the sauce acquires a delightful aroma and bright taste. And there is no need to worry about astringency - it will not be felt in adjika.

Components:

Plum – 2 kilograms;
Quince – 1 kilogram;
Beets – 1 piece;
Garlic – 0.3 kilograms;
Hot pepper – 5 pods;
Salt, sugar - according to taste preferences.

Wash and peel the plums, quinces and peppers. Be sure to remove pits and seeds from them. Also peel and wash the garlic and beets. Beetroot is used here only to make the color of adjika more saturated. If you wish, you can exclude this component from the recipe. Finely chop all the ingredients except garlic and place on a plate.

The sauce should simmer on medium gas for about forty minutes. Then add chopped garlic. Let it simmer for about five minutes and you can close it.

Plum adjika with added ginger

Adjika, in accordance with this recipe, has an amazing aroma. It will provide you and your family with additional protection against colds in winter.

Components:

Plums – 2 kilograms;
Ginger – 0.1 kilograms;
Hot pepper – 0.2 kilograms;
Tomato paste – 0.5 kilograms;
Vinegar – 1 tablespoon;
Sugar – 0.1 kilograms;
Salt - according to taste preferences.

To make adjika with plums and ginger, peel the plums and put them through a meat grinder with hot pepper. Then cook on medium gas for about half an hour.

Add tomato paste and finely chopped ginger to the mixture. Alternatively, ginger can be grated.

Later add salt and sugar. Cook for another ten minutes, add vinegar and that's it. You can pour it into jars. As you can see, everything is really very easy.

Adjika with prunes and nuts

Adjika with the addition of walnuts is something unimaginable. Especially because this recipe will use prunes. We are sure that you will definitely add this recipe to your home cookbook to delight your guests and family again and again.

Components:

Prunes – 3 kilograms;
Salad pepper – 1 kilogram;
Walnut kernels – 0.3 kilograms;
Garlic – 0.2 kilograms;
Sugar – 0.1 kilograms;
Black pepper – 1 tablespoon;
Salt - according to taste preferences.

Prepare prunes and lettuce peppers as usual - wash and peel, remove all seeds. Peel the garlic too. Put all the ingredients through a meat grinder and only then let it cook. Bring to a boil and simmer for about 45 minutes.

Peel the nuts from shells and internal partitions. Warm in a hot frying pan without oil for just a couple of minutes. Then cool and crumble. You can crush the nuts with a pestle or also pass them through a meat grinder, although this option is not very desirable.

When the allotted 45 minutes are over, pour sugar and seasonings into the adjika, mix well and add nuts. Boil for a couple more minutes. That's all.

With what dishes and how should you use adjika from plums?

Dishes suitable for adjika

Traditionally, in Russian cuisine, adjika is served with meat, but Caucasian chefs find it more widely used. The seasoning is added to the soup either during cooking or 5 minutes before the end of cooking. It goes well with any vegetables, steamed, stewed or baked. It is also unusual to add the product to fermented milk products: cottage cheese or cheeses.

But, of course, the most suitable product for the mixture is meat. Moreover, any living animal is suitable: chicken, beef, pork, fish. Adjika plums are used as a marinade for cooking and simply served. And the mixture is always very popular. Gourmets can try mild adjika for breakfast, replacing butter on sandwiches with it.

It’s easy to experiment with adjika from plums. You can add apples, carrots and other sweet fruits to it. You can make it a little spicier by adding more pepper. This varied-tasting sauce goes well with side dishes, from hard pasta to boiled rice. Often, a mixture with plums is simply called plum sauce, since the adjika spice is present, but the characteristic pungency is absent. Then the seasoning can be served to children.

Chefs note a good similarity between adjika and dumplings; for example, it can be served with manti. These dishes are usually eaten with mayonnaise or ketchup, but the seasoning will add variety to your table. The mixture generally goes well with baked goods - the seasoning benefits from their lean taste.

There are recipes with zucchini too. Vegetables must be cut into slices and fried over low heat. Later, rinse and blot with a napkin to remove excess fat. And then you can spread the hot sauce and serve. The dish is suitable for both a quick snack and a hearty lunch.

How to use adjika?

After we have learned what dishes the seasoning is served with, we need to understand how to eat it correctly. The easiest way is to use it as a sauce for meat, simply dipping the pieces into the mixture. But there are other interesting methods that have been developed and tested by Caucasian cooks for centuries.

Adjika can be rubbed on uncooked meat or vegetables before cooking in the oven. Please note that adjika itself is very hot and salty, so add other seasonings carefully. Some people use adjika as a filling for tartlets, and ordinary butter or puff pastries can be replaced with eggplant or pumpkin. An original serving would be adjika with jacket potatoes in a thick flatbread.

Indigenous Caucasians thank adjika for longevity and youth. It has a beneficial effect on digestion, cardiovascular and circulatory systems. The seasoning is a wonderful remedy for acidity of the body and colds. Introduce adjika into your regular diet, and you will notice how your health and well-being improve.

Basic tricks to simplify making adjika from plums

To make it easier to peel plums, steam them in water. This will make the pulp separate much easier. Try to choose fruits of medium ripeness in order to maintain a “golden mean” in taste. If the plum is unripe, the adjika will turn out sour. And if it’s overripe, the sauce will be too sweet.

Red and green hot peppers differ in their spiciness. Red is much sharper. Therefore, if you are preparing adjika with green hot pepper, you need to take a couple of times more of it.

If you don’t have the desire or don’t have enough time, there is no need to seal all the jars with metal lids. You can use regular plastic ones and put the adjika in the refrigerator. She will survive calmly for several weeks. This is especially suitable for cases if you are not preserving it for the winter, and you just want homemade adjika.

It is worth mentioning that traditionally tomatoes are not added to adjika. This move was invented by the Russians to reduce the spiciness level of the sauce. You can use tomatoes of any maturity for this recipe.

Recipes for plum adjika for the winter are very popular for a reason. This sauce is easy to make and completely suitable for any dish. Therefore, every self-respecting housewife must have at least a couple of recipes for adjika with plum in her own cookbook.

Plum adjika for the winter- without sterilization and without vinegar. The tomatoes and plums themselves provide the necessary sourness. The main thing is to thoroughly boil the adjika and sterilize the jars themselves. Any plums are suitable for the sauce: blue, red, green and even yellow, although the color of adjika with the latter will be less radical.

For this seasoning, it is better to take sour plums, such as cherry plums, so that the adjika does not end up being too sweet. Chop plums, garlic and pepper. Then add sugar, tomato paste and salt everything. Cook the mixture for 20 minutes, stirring constantly. After this, put the mass into prepared sterilized jars and roll up. Adjika made from plums turns out to be sour, sweet and spicy.
Adjika is an ideal appetizer for meat dishes. This snack will always come in handy in winter.

Plum adjika - recipe

Ingredients:

2 kg plums
200 g garlic (5-6 medium sized heads)
2-3 pods of hot pepper (to taste)
1 kg sweet pepper (preferably red)
a large bunch of dill, parsley, purple and green basil and tarragon leaves
2 tbsp. spoons of tomato paste
2-2.5 tbsp salt (to taste)
70-100 g sugar (to taste, depending on the variety and sweetness of the plum)
1/4-1/2 teaspoon each of ground black pepper, ground coriander, ground cloves, ground cumin (to taste)

Cooking method:

Peel the garlic, wash and dry.
Wash the plums, remove the pits.
Wash sweet and bitter peppers, remove seeds from sweet peppers, cut into quarters.
Wash the greens and dry. Remove leaves and young twigs from tarragon.
Pass the garlic through a meat grinder into a separate bowl.
Then mince the plums, sweet and bitter peppers, and all the greens, place the puree in a metal pan with a thick bottom.
Add salt and sugar to taste, ground spices, mix well and put on medium heat.
Bring the mixture to a boil, reduce heat to low and simmer for 15-20 minutes. Then add the garlic and boil for about 5 minutes.
Pour adjika into dry sterile jars and seal tightly with sterile, dry lids. Turn the jars upside down, wrap them and let them cool completely.
Store adjika in a dark, cool, dry place.

Spicy plum adjika for the winter

Adapted hot sauce recipes often include tomatoes, both red and green, bell peppers, plums, apples, even zucchini. I really like the scalding hot adjika made from plums. The presence of an ingredient more suitable for tkemali creates a surprisingly tasty product, a little reminiscent of tkemali. At the same time, adjika also includes tomatoes - and this, if you follow the Georgian taste, is similar to satsebeli.

Ingredients:

plum 1 kg
tomatoes 200 g
chili pepper 1 pc.
blue basil 0.5 bunch
dill 0.5 bunch
parsley 0.5 bunch
non-iodized salt 0.5 tbsp. l.
hops-suneli 1.5 tbsp. l.
garlic 5 cloves

Cooking method:

Wash the plums in cold water. Absolutely any variety of plum will do (I have a hybrid of the Alenka variety and cherry plum).
Remove the seeds. You can simply squeeze them out or cut each plum into pieces, as you prefer.
Finely chop the basil, dill and parsley. Place the greens in the pan with the plums.
Cut the tomatoes (along with the skin) into large pieces. Grind the chili pepper into rings. We do not remove the seeds from the chili, because we are preparing spicy adjika. Combine tomatoes and hot peppers with other ingredients.
Add salt and suneli hops.
Mix everything with your hands, lightly crushing the plums so that they release juice.
Place the pan on the stove and bring to a boil. Reduce heat to low and cook for 20 minutes, stirring with a spatula. We do not cover with a lid. During this time, enough juice will be released, and the plums and tomatoes will become very soft and boiled.
Puree the contents of the pan using an immersion blender - at medium speed for 3-4 minutes. Only after this add the garlic, passed through a press, and return the pan back to the stove.
Bring the sauce to a boil again, taste it - you may want to add more salt or spices. Cook at low boil for another 3-4 minutes, stirring with a spatula. Pour adjika into hot sterilized jars, seal and turn upside down.
Leave the jars upside down until they cool completely, wrapping them in a warm blanket. After 3 days, when the adjika has infused, you can already take the first sample.
But it’s better if the prepared spicy adjika for the winter stays for at least a month in the cold. Then it will become thicker and hotter. The workpiece should be stored in the basement or other cool place. The shelf life of homemade products is 1 year.

Adjika from plums

Ingredients:

Hungarian plums 1 kg
sweet bell pepper 1 kg
hot chili pepper 2-3 pcs.
garlic 1 head
granulated sugar 250 g
70% vinegar 1 tsp.

Cooking method:

Wash the plums thoroughly and remove the branches. For adjika, you need to use only whole, undamaged vegetables and fruits, without bruises or other defects.
Then adjika will be stored for a long time even without adding vinegar. Remove the pits from the plums. It’s easier to do this by cutting the plums lengthwise into several pieces.
Using a blender, grind the plums into a homogeneous mass. If you don't have a blender, you can use a meat grinder.
Let's wash the bell pepper. Cut each pepper in half, remove the seed box and membranes.
Cut the pepper into small pieces of arbitrary shape to make it easier to grind in a blender
Place the chopped bell peppers in a blender bowl. Grind it to a homogeneous consistency.
Let's wash the chili peppers. Remove seeds from each pepper and cut into small pieces. The amount of pepper can be adjusted according to your taste preferences.
Please note that pepper can have varying degrees of spiciness. Peel the garlic cloves. Place the peppers and garlic into a blender bowl.
Grind the ingredients until smooth.
Place chopped plums, sweet peppers and a mixture of chili and garlic into a saucepan (preferably with a thick bottom so that the adjika does not burn).
Mix the ingredients.
Add regular table salt (iodized salt will not work) and granulated sugar.
Lastly, add tomato paste to the adjika.
It is desirable that it be natural, without additives and various flavors. Mix again and taste the adjika. If necessary, add a little more salt or sugar.
Place the pan with adjika on low heat.
Stirring occasionally, boil adjika from plums for half an hour.
If you plan to seal plum adjika for the winter, add vinegar at the end of cooking.
If you store it in the refrigerator, you can do without vinegar.
Transfer the finished adjika while still hot into dry, sterilized glass jars. There are 3 ways to sterilize jars. One of the easiest is to heat the jars for 15 minutes in the oven at 150 degrees.
In addition, you can sterilize the jars in the microwave by pouring about 50 ml of water into them or placing a glass of water next to the jars.
This method is the fastest - 3 minutes will be enough. You can also steam the jars by turning them upside down.
To do this, use available means - a saucepan, a kettle or a special lid for a saucepan on which the jar is placed.
The jars are sterilized until droplets of water begin to flow down the glass (1 liter for 10 minutes, three liter for 15 minutes).
The aromatic adjika made from plums goes well with meat dishes, such as shish kebab, chops or homemade sausage. And just with fresh bread it’s very tasty.

Adjika with plums for the winter

Ingredients:

plum - 1 kg
garlic - 100 g
bell pepper (red) - 1 kg
chili pepper - 5-6 pcs.
dill - 25 g
parsley - 25 g
basil - 25 g
tomatoes – 1 kg
salt - 1.5 tbsp.
sugar - 5 tbsp.
sunflower oil – 50 ml
vinegar – 50 ml

Cooking method:

Rinse the plums under running water and remove the pits. Wash the peppers and tomatoes, remove the core and stems from the pepper, cut into pieces.
Cut the stems out of the tomato and cut into pieces. Add butter, salt and sugar. Wash the greens, peel the garlic. Grind plums, peppers and tomatoes through a meat grinder.
Place the pan on the fire, let it boil and reduce the heat, cook for 15 minutes. Using gloves, carefully cut the hot peppers, remove the tails and seeds and pass through a meat grinder with garlic and herbs.
Add to adjika and cook for 5 minutes.
At the end, add vinegar, mix, pour into sterilized jars and close with sterilized lids.

Adjika from Ugorka plum

Moving away from the classic adjika recipe, many different variations of this sauce have appeared - from tkemali plums, ugorka, horseradish, with curry seasoning and much more. Some of them can be prepared for the winter without cooking, others must definitely be sterilized. We decided to offer you the best recipe with a photo, which will show in detail how to make homemade adjika from red plums.

Ingredients:

Hungarian plums 1 kg
sweet bell pepper 1 kg
hot chili pepper 2-3 pcs.
garlic 1 head
granulated sugar 250 g
fine table salt 2 tbsp. l.
natural tomato paste 3 tbsp. l.
70% vinegar 1 tsp.

Cooking method:

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.
Just like plums, bell peppers, onions, hot peppers, pass through a meat grinder.
Pour in tomato juice. The mass will turn out awkward. Stir it. Place the mixture on the stove and cook over medium heat for 10 minutes.
As it cooks, the mixture will become a uniform burgundy-red color and the longer you cook it, the darker it becomes. Add spices to the mixture: thyme, coriander. Add salt and sugar. You can adjust the balance of salt and sugar yourself. Cook for another 10 minutes.
During the cooking process, adjika does not boil like water. It gurgles, releasing hot air from its mass in pockets. Be careful. Don't get burned. Now add the garlic squeezed through a press. Cook for another 1 minute.
Stirring, bring adjika to readiness. Place in sterile jars and seal. You can simply transfer it to a bowl and store it in the refrigerator. From the specified amount of plums we got 1.5 liters of adjika (3 jars of 0.5 ml each).

Adjika from plums for the winter

According to this recipe, adjika from plums turns out to be very aromatic and unusual in taste: sweet-savory with a strong smell of garlic. For meat - just a fairy tale! The delicate harmonious taste of this preparation will be appreciated even by those who do not like or eat spicy food.

Ingredients:

plums - 2 kg;
hot red pepper - 3-4 pcs.;
tomato paste - 2 tbsp. spoons;
fresh garlic - 200 g;
granulated sugar - 200 g;
salt - 2 tbsp. spoons.

Preparation:

Wash jars and lids with baking soda and sterilize in any way.
Rinse the plums well and remove the pits.
Wash the hot peppers, remove seeds and trim the tails.
Peel the garlic.
Grind plums, garlic and hot peppers through a meat grinder.
Mix everything thoroughly, add sugar, tomato paste, salt and put on fire.
Cook adjika from plums for 20 minutes, stirring constantly.
Place the prepared adjika into sterile jars.
Seam the cans of adjika with a seaming wrench.
Turn the jars upside down and wrap them in a warm blanket until they cool completely.
Store rolled adjika from plums in a cool place.
It is not necessary to peel the plums; this will give the adjika a nice deep color. After pureeing the plums, you still cannot feel the skin.
Therefore, you can limit yourself to only extracting the pits from the plums.
The amount of red hot pepper can be used to regulate the spiciness of plum adjika.
You need to be very careful when working with hot peppers. Even on dry hands it leaves its particles. And 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.
Experienced housewives work without gloves: holding the pepper by the tail, cut it in half with a sharp knife and remove the seeds with the same knife, then cut off the tail and throw the pepper pulp into a meat grinder.

Adjika from plum and pepper for the winter

Adjika is a spicy seasoning that is representative of Georgian cuisine. According to history, it originally included hot pepper, garlic, a lot of salt and herbs. Over time, other vegetables and fruits began to appear in the composition, for example, tomatoes, plums, nuts, and cherry plums. At the moment, on store shelves you can find various variations of the seasoning under the general name “adjika”, which are united by the spiciness of red pepper.

Ingredients:

Plums - 1 kg.
Hot pepper - two ripe medium-sized pods.
Tomatoes – 2 pcs.
Salt and sugar - 2 tbsp. l.
Garlic - 100 gr.

Cooking method:

First, remove the seeds from the peppers and remove the pits from the plums. We pass the food through a meat grinder and put it in a saucepan over low heat. While the sauce is cooking, peel the garlic and finely chop it.
We rub the tomatoes through a sieve, after removing their skin. This can be done very simply by first immersing the tomatoes in boiling water for 30 seconds.
Just choose only ripe and firm tomatoes. There is an easier option - to use tomato paste, but why does adjika need extra preservatives and the richness of flavor of the seasoning with real tomatoes is much greater. This is especially felt in winter, when there are so few fresh vegetables around.
The plums and peppers should be cooked for about 30 minutes, then add tomatoes, garlic, sugar and salt to the pan. All ingredients are cooked for another 5 minutes and the plum adjika is ready.
It can be rolled into sterilized jars. It is best to use them in small volumes, since it is not advisable to store an open jar for a long time, even in the refrigerator.

Plum adjika with sweet pepper

Another interesting recipe for adjika, which turns out to be especially bright in taste. Plum and bell pepper go very well in this sauce, complementing each other.

Ingredients:

Sweet pepper – 2 kg.
Ripe plums – 1.5 kg.
Hot red pepper – 4 pods.
Garlic – 350 gr.
Spices and salt to taste.

Cooking method:

First of all, we clean the sweet and hot peppers from the seeds, and remove the seeds from the plums. We cut the vegetables into small pieces and the plums into halves.
Place the ingredients in a saucepan and add about a glass of water. Bring to a boil and simmer over low heat until the pepper is soft. Then the entire contents of the pan must be cooled and the garlic must be added; it is better to chop it first.
Using a blender, puree our sauce into a homogeneous mass and return it to the pan, after adding spices and salt to your liking. Cook everything for a few minutes, then pour it into jars and roll up.

Adjika for the winter with walnuts

Walnuts in plum adjika give the seasoning an incredible aroma that will certainly excite not only the family, but also the guests. And the spicy spiciness of the seasoning will open up a new taste for already familiar dishes.

Ingredients:

Prunes - 3 kg.
Walnut – 300g.
Sweet pepper – 1 kg.
Sugar – 200g.
Ground black pepper – 1 tbsp. l.
Garlic – 200g.
Salt, spices to taste.

Cooking method:

The process of preparing plum seasoning for the winter with nuts is quite simple, but it takes longer due to the prunes, which need to cook longer.
We remove the seeds from the peppers and prunes, and peel the garlic. We pass all these products through a fine sieve of a meat grinder and place them in a saucepan. They should cook over low heat for no more than 40 minutes.
At this time, peel the walnut kernels from the partitions and heat them in a frying pan for two minutes. Of course, it is not necessary to roast the nuts, but then they will not give the bright aroma of adjika.
After they have cooled, grind them until smooth. After 40 minutes of boiling the base, add black pepper, sugar, nuts and salt to the pan with seasoning at your discretion.
All ingredients are cooked together for a few more minutes. Now all that remains is to roll the adjika into small jars for the winter. But you can also use this recipe to prepare a small amount of adjika, as they say “for now.”
By the way, adjika does not have to be used as a seasoning for dishes. It can be used to marinate chicken or meat dishes before baking in the oven.
This way you can get a new taste for your favorite recipes not only in winter, but all year round. And you should not store open jars of plum adjika in a warm place, only in the refrigerator or in a cold room. To add a special aroma to the plum seasoning recipe, various herbs are added at your discretion, but these are the individual preferences of the cook.

Blue plum adjika recipe

Ingredients:

2.5 kg blue plums
2-3 heads of garlic
3-5 pods of hot pepper
2 tablespoons tomato paste
200 g sugar
2 level tablespoons salt

Cooking method:

Wash the plums and remove the pits. Wash the peppers and cut off the stems. Divide the garlic into cloves and peel.
Pass all the products through a meat grinder, add salt, sugar and tomato paste and mix well.
Place over low heat, bring to a boil and cook, remembering to stir, for 20 minutes.
Pour the finished adjika from blue plums into sterilized half-liter jars and roll up the lids. Turn upside down and cover with a blanket until cool.

Adjika from plums and tomatoes

Ingredients:

pitted plums - 1 kg
tomatoes - 2 kg
onion - 2 pcs
garlic - 2-3 heads
sugar - 100 g
salt - 2 tbsp. l. used slides
ground paprika - 1 tsp.
hot pepper - 2 pods
celery - 2 stalks
a bunch of dill and basil

Cooking method:

Wash the tomatoes and herbs, peel the onions and garlic. Peel the pepper from seeds and membranes and finely chop. Read more:
Mince plums, tomatoes, onions, celery and basil. Transfer to a saucepan and bring to a boil over high heat. Add sugar and salt, stir. Reduce heat and simmer for 1.5 hours.
Grind the garlic with a garlic press, chop the dill and add 20 minutes before the end of cooking.
Paprika and finely chopped hot pepper are added in 10 minutes.
Pour into sterilized jars and seal with lids.
If you store it in a cold place, cool the sauce and put it in sterilized jars. Close with clean nylon lids and store.

The traditional Georgian seasoning for meat is adjika. Garlic and hot pepper are added to the classic sauce to add piquancy and oriental flavor. A winter preparation is prepared from the fleshy fruits of plums or tomatoes. The most delicious recipes for adjika from plums for the winter are only here.

The sauce is prepared from natural ingredients at home and overwinters well in jars. If desired, add hot pepper to adjika or make the taste more delicate.

Ingredients:

apple cider vinegar – 1 full tbsp. l.;
cherry plum – 1.5 kg;
hot pepper - optional or 1 pod;
salt – 2 tbsp. l.;
any greens - to taste;
garlic – 100 g;
sugar – 2 tbsp. l.

Rinse the plums with running water and remove the pit. Leave the fruits for a couple of hours until natural juice appears. At this time, peel the garlic and pepper, grind the vegetables through a meat grinder.

Place the plums in a saucepan and simmer for 25 - 30 minutes. Then let it cool, then grind the plum mass through a meat grinder. Add the garlic and pepper mixture.

Chop the greens to taste; cilantro, parsley, and basil are suitable. Add salt and sugar. Mix the general consistency in the pan and cook for another 50 - 60 minutes.

While adjika is cooking, sterilize glass jars and lids. 5 minutes before the end, pour in the vinegar, stir with a wooden spoon and distribute the hot mass into sterile jars. Winter preparation of adjika tkemali is ready.

Yellow plum adjika recipe

Sweet and sour yellow plums make delicious adjika for the winter. A spicy sauce is prepared with the addition of spicy ingredients and seasonings. The recipe is simple, so even a beginner can do it.

Ingredients:

tomato paste – 2 tbsp. l.;
sugar – 200 g;
yellow plums – 2 kg;
chili – 2 pods;
salt – 2 full tbsp. l.

Take hard plum fruits, wash and remove all the seeds. Next, grind the chili pods and yellow plums in a meat grinder. Place the mixture in a large bowl, add salt, sugar and tomato paste.

Put the mixture on gas and cook for 40 minutes. Don't forget to stir the sauce so it doesn't burn. 10 minutes before the end, add a portion of crushed garlic.

Glass jars must be sterilized. Pour the sauce into a clean container and seal the lids tightly. Let cool at room temperature.

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.

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.

Spicy plum adjika

The recipe for spicy adjika from plums for the winter involves adding a large amount of hot ingredients and spices. It is important not to remove the skin from the plums, as this is what gives the sauce its bright flavor. Walnuts will add piquancy.

Ingredients:

garlic – 200 g;
walnut kernels – 300 g;
plums – 2-3 kg;
sugar – 100 g;
sweet pepper – 1 kg;
salt - to taste;
ground black pepper – 1 full tbsp. l.

Prepare food: wash, remove seeds and seeds, cut off stems. Grind peppers, plums and garlic cloves in a meat grinder or chop in a food processor. Put the mixture on gas and simmer for 50 minutes.

Sort out the nut kernels, fry for a minute in a frying pan, and grind with a mortar. After 50 minutes, add sugar, ground pepper, salt, and nuts to the sauce. Cook for 2-3 minutes.

Wash jars and lids with soda and sterilize. Pour adjika into jars and screw on the lids. The sauce is especially aromatic and tasty due to the walnuts.

Adjika for the winter from plums and apples

Different plum varieties are used as the main component. Ugor, which has delicious sweet flesh, is suitable for this sauce. It is better to choose the Antonovka variety for apples. The adjika turns out to be finger-licking sweet and sour!

Ingredients:

onion – 200 g;
sweet pepper – 200 g;
plum – 1 kg;
garlic – 100 g;
sugar – 100 g;
apples – 200 g;
hot pepper – 50 g;
salt – 1 tbsp. l.;
tomatoes – 450 g.

Wash the apples, cut out the core and seeds. Cut the eel in half and remove the seeds. Wash the tomatoes and pour boiling water over them to remove the skin easily. Wash and peel the garlic and pepper.

Pass the prepared ingredients through a meat grinder. Place the vegetable mixture on the stove and bring to a boil. Cook for at least an hour. Next, add salt to the mixture, add sugar and crushed garlic. Cook the sauce for another half hour.

Place hot adjika into sterilized jars and seal with sterile lids. Leave the preparations for the winter upside down, wrapped in a blanket. Transfer the cooled jars to the cellar.

Plum adjika with vegetables

Traditional adjika is always spicy, but every housewife likes to experiment. Plum sauce with vegetables has a delicate taste and universally complements fish and meat dishes.

Ingredients:

carrots – 500 g
70% vinegar – 2 tbsp. l.;
odorless oil - -200 g;
bell pepper – 1 kg;
onion – 500 g;
plum – 1.5 kg;
hot pepper – 150 g;
salt - to taste.

Peel the carrots and grate them. Chop the onion into medium cubes. Remove seeds from hot and bell peppers. Wash the plums and remove the pits.

In a thick-bottomed bowl, sauté carrots and onions in vegetable oil. After 5 - 7 minutes, add plums, sweet and hot peppers. Simmer the mixture in its own juice for 40 minutes until the vegetables are soft.

When the vegetables have cooled slightly, grind the mixture into puree using a meat grinder. Put the mixture on fire, add salt, sugar and vinegar. After boiling, turn off after 5 minutes. Pour adjika into sterilized jars and seal tightly with lids.

Raw plum adjika recipe

You can preserve the benefits of fruits using an unusual method of winter preparation without cooking. Choose fruits as desired, but for this recipe it is better to use a red plum variety. Horseradish acts as a natural preservative here, preserving the benefits and shelf life of the sauce.

Prepare the vegetables: wash, remove seeds and seeds, peel the tomatoes to make the sauce tender.

Grind chili, white horseradish root and garlic cloves into the porridge through a meat grinder. Then twist the plums, tomatoes and bell peppers.

Add vinegar, sugar and salt to the vegetable mixture. Stir with a wooden spoon and leave for half an hour until the spices dissolve.

At this time, sterilize the jars and lids. Mix the raw mass and place it in jars, closing the lids tightly. Store adjika in a cool place.

Preparations from plums are not only compote, preserves and jam. In the East, adjika is prepared from them - a hot spicy sauce. More than 20 variants of this dish are known: from blue plums, from cherry plums, with the addition of pepper, walnut kernels, quince and ginger.

Origin

The word “adjika” comes from the Abkhaz language, but this dish has long been prepared in Georgia. Initially, this was the name for thick hot sauces made from pepper, salt and herbs. Abkhazian recipes were based on a mixture of garlic, walnuts, hot peppers and spices. Georgian ones are based on a combination of sweet and hot peppers. And there were no tomatoes in any of them. In Russia, on the contrary, the more famous version of this snack is made from tomatoes, apples, sweet peppers and carrots.

Housewives pass on variations of these recipes from generation to generation. It is believed that Georgians invented cooking adjika from plums. The snack prepared according to their recipes turns out to be dark brown and salty in taste. An unusual taste and aroma are added by traditional seasonings for this cuisine - suneli hops, garlic and coriander, as well as herbs - basil and cilantro, parsley and dill. Spices were ground together with smoked hot pepper pods.

Peculiarities

Plum adjika complements fish and meat dishes and bread. When consumed in moderation, this snack is very healthy:

improves digestion and metabolic rate;
slightly reduces blood cholesterol levels;
increases blood flow to the genitals, increases potency;
strengthens the immune system and supports the body during the season of viral diseases.

At the same time, there is a category of people who should not add this sauce to their food, when the harm caused to health turns out to be greater than the benefits. It is better to avoid using adjika if you have diseases of the liver and kidneys, gastrointestinal tract and cardiovascular system, or with high blood pressure. In addition, the snack should not be eaten by women during pregnancy or breastfeeding, as well as by children under 12 years of age.

A savory snack can be prepared from plums of any variety, ripe, without rotten barrels. It’s good if the bone is easily separated from the pulp, this will significantly speed up the process. The skin is usually not removed from the fruit; it makes the taste of adjika brighter and adds a pleasant sourness. To grind the plums to a puree consistency, you will need a meat grinder or blender. In the first case, you will feel the skin, but the blender will turn the fruits into a homogeneous mass. When the pit is difficult to separate, the plums can be steamed and rubbed through a sieve, but the plum flavor will become less pronounced.

Other important ingredients of plum adjika are bell and hot peppers, spices and garlic. The recipes indicate approximate quantities, which can be adjusted to your taste. Vinegar is an optional component of adjika; plums already make it sour, especially in combination with tomatoes. The seasoning prepared for the winter is sealed in sterilized jars.

It is advisable to store it in a dark and cool place, this makes the taste more piquant and sharper.

Before laying out the finished sauce, the dishes must be processed in one of several ways. You can place it in the oven, preheated to 150 degrees for 15 minutes. Pour 50 ml of water into jars and microwave for 3 minutes. Or you can leave the containers empty, but place a glass of water nearby. Heat over steam, turning upside down until condensation begins to drain from the walls. For liter jars you will need to wait about 10 minutes, for three liter jars - 15 minutes.

It is not necessary to preserve a small amount of sauce. It will keep for several weeks in a glass container and in the refrigerator. The rolled up jar needs to be turned upside down, covered with a blanket and left to cool. The product does not spoil even without vinegar, although some recipes still advise adding it.

The maximum shelf life of plum adjika is one year. But there is a high probability that the household and guests will really like it, and therefore it will end much faster.

How to cook?

There are recipes for adjika made from cherry plums, as well as red and blue plums. The taste of these preparations is somewhat different; there are sharper and softer options. It may be worth trying to make several different sauces and choosing the most suitable recipe.

The first version of adjika with plums is closest to the traditional hot sauce. Necessary:

700 g plums;
bell pepper – 1 kg;
garlic – 2 heads;
2 chili peppers;
parsley;
dill;
coriander;
khmeli-suneli;
salt.

First you need to prepare the ingredients: cut the plums in half and remove the seeds, peel both types of peppers from stalks and seeds, and then cut into small pieces. When working with pepper, it is better to wear gloves. Place the fruits in a saucepan and add a glass of water. After the adjika base boils, cook it over low heat until the pepper becomes soft. Remove the mixture from the stove, let cool slightly and add finely chopped garlic. Grind the preparation with a blender with spices and herbs, add salt to taste. You need to simmer for another five minutes and then pour into jars.

Tomatoes help soften the heat of the pepper. They are found in almost every recipe for plum adjika. Choose vegetables that are not too ripe, otherwise the sauce will turn out sweet. It’s better if the plums are also sour, like cherry plums. Sometimes fresh tomatoes are replaced with tomato juice or paste.

The appetizer will be more tender if you remove the skins from the tomatoes before cooking. Boil water in an empty container, place the fruits in a colander and keep in boiling water. After a minute, transfer them under cold water and remove the skin.

Here is another recipe for plum adjika with tomatoes. Necessary:

plums – 0.5 kg;
2 onions;
2 heads of garlic;
basil and dill;
tomatoes – 1 kg;
salt - a tablespoon (without a slide);
sugar – 50 g;
ground paprika;
chili pepper – 1 pod;
celery - 1 stalk.

Cut the plums in half and remove the pits. Finely chop the pepper. Peel the garlic and onions. Grind the plums in a meat grinder along with herbs, onions and tomatoes. Transfer to a saucepan and bring to a boil over high heat. After boiling, add salt, sweeten and stir. Simmer over low heat for an hour and a half, skimming off the foam from time to time. Twenty minutes before the end, add the garlic and dill. After ten minutes, add a teaspoon of paprika and chili minced through a meat grinder. Place in a treated bowl and roll up.

If you don’t want to preserve adjika, wait until it cools down and put it in the refrigerator. If fresh tomatoes are not available, substitute tomato paste. Then the cooking process will take even less time.

For the sauce according to the following recipe, sweet plums are more suitable. The spiciness of the dish depends on the amount of red pepper. If desired, it can be reduced or removed completely, and for lovers, on the contrary, the taste can be enhanced by ground black pepper. Prepare the following products:

plums – 1 kg;
garlic – 100 g;
chili pepper – 1-2 pcs.;
salt – 1 tablespoon;
tomato paste;
sugar – 100 g;
cilantro and parsley – 50 g each;
dried mint;
paprika and suneli hops - 1-2 teaspoons.

Clean all ingredients from seeds and seeds. Pass the pepper and plum pieces through a meat grinder along with the garlic. Add a tablespoon of tomato paste, sugar, and salt to the puree. Let the mixture cook for twenty minutes, stirring it from time to time. Ten minutes before the end of cooking, add spices, minced parsley and cilantro, and a pinch of mint. Pour the prepared sauce into clean containers.

The taste of plum sauce can be enriched not only with tomatoes and sweet peppers. Try experimenting with carrots and onions, zucchini and apples. The resulting snack will be milder and may appeal to those who don’t like spicy food. We suggest trying this recipe:

apples – 0.5 kg;
plums of any type – 0.5 kg;
sweet pepper – 0.5 kg;
carrots – 0.5 kg;
tomatoes – 1 kg;
onions – 0.5 kg;
garlic – 2-3 heads;
sugar – 75 g;
hot pepper – 100 g;
salt – 1 tablespoon;
sunflower oil – 1 cup;
a bunch of dill and parsley;
9% vinegar – 50 ml.

Peel all the fruits, remove the pits from the apples and plums, and prepare the peppers. Chop all the fruits except the garlic. For convenience, you can grate the carrots. Mix the base thoroughly and start cooking. If there is not enough liquid, add a glass of water. Continue cooking over low heat for another hour. Grind the garlic and herbs through a meat grinder, mix with a mixture of vegetables and fruits. All that remains is to add salt, add vinegar, oil and sweeten. Cook, stirring every now and then, for twenty minutes. The sauce can be stored for the winter.

A slightly more exotic version of the sauce with fruit is an appetizer with plums and quince. The tart quince taste will not be felt when you boil the fruits. In addition, the recipe calls for beets - they will change the shade of the snack to a noble burgundy. Necessary:

quince – 0.5 kg;
plums – 1 kg;
beets – 1 pc.;
5 chili pods;
garlic – 300 gr;
a little sugar and salt.

As with the previous recipes, wash and prepare the chillies and plums. Cut out the core and seeds from the quince, and finely chop the remaining parts. Peel the beets and garlic. Chop all the ingredients and mix, only leave the garlic “for later.” Cook the sauce for forty minutes, then add garlic, salt and sweeten, cook for another five minutes. After this, adjika from plums and quince can be removed from the heat and placed in jars.

Thanks to garlic, the traditional Caucasian sauce is a good antiviral and warming agent. And the next recipe uses ginger instead. As a result, the dish remains just as healthy, and even acquires a unique aroma. Necessary:

plums – 1 kg;
sugar – 50 g;
ginger root – 50g;
hot pepper – 100 g;
tomato paste – 250 g;
vinegar – 1-2 teaspoons;
a little salt.

Cut the peppers and plums, start cooking over low heat. After twenty-five minutes, mix with ginger root and add tomato paste. You can grind the ginger with a meat grinder or grater. Mix well, sweeten and salt. After 10 minutes, add vinegar and stir again. Remove from the stove, pour into containers and preserve.

Here is another unusual version of plum adjika, close in spirit to Abkhaz cuisine. It is not made from cherry plums with tomatoes and hot peppers, but from prunes and walnuts. The remaining ingredients remain unchanged. Prunes take longer to cook than other varieties, so the sauce may take longer to prepare. Necessary:

prunes – 1.5 kg;
walnut kernels – 150 g;
sweet pepper – 0.5 kg;
sugar – 50 g;
garlic – 2 small heads;
salt - of your choice.

Prepare prunes, garlic and both types of peppers as described earlier, grind them in a meat grinder or in a blender. Cook the mixture over low heat for 30-40 minutes. Fry the nuts a little, then the snack will acquire a richer aroma. Then grind the nuts until smooth. Crush the garlic. Mix the processed nuts into the base of the dish, along with salt and sugar, pepper and garlic. Cook for five minutes. Turn off the heat and pour the adjika into containers.

There are variations of this recipe with basil and ground black pepper. The cooking technology remains the same, but it’s better to grind the greens through a meat grinder with the fruits. You can also cook homemade adjika, diversifying it into ready-made ones, but only without plums. To do this you will need 2 kg of any plums, 300 g of Georgian adjika, half a liter of tomato juice and salt. Pour half a glass of water over the pitted plum pulp and steam over low heat.

When the fruits become softer, chop them as you prefer. Add the prepared adjika and juice, add salt. When the mixture boils, simmer it over low heat for five minutes. Transfer the prepared snack into sterile containers and preserve.

What dishes can I add it to?

Plum adjika is a good addition to chops, kebabs, and sausages made from any meat. Many housewives replace marinade with it or bake meat in the oven with it. The chicken turns out to be especially tasty: it acquires a crispy crust and smells very appetizing. No special preparations are needed: brush the whole carcass with sauce and bake in the oven.

Hot plum sauce complements not only meat dishes. It goes well with baked and fried fish, bread and various side dishes: rice, pasta, beans.

Note to the hostess

Here are some useful tips to help housewives prepare delicious adjika from plums.

Red chili can be replaced with green chili in recipes. It is less hot, so its amount needs to be approximately doubled.
Pepper seeds add extra heat to the appetizer; it is not necessary to remove them.
The more sour the plum, the more sour the adjika, and vice versa.
Too sour taste can be adjusted with additional sugar, but you should not cook from overripe fruits.
If you are not going to prepare adjika for a long time, just close the jar with a nylon lid.
Experienced housewives often deviate from the recipe, improvising with the composition and amount of spices. But if there are walnuts among the ingredients, other spices must be added more carefully, as the nutty flavor may disappear.
If you grind the fruits using a meat grinder, the consistency of the sauce will be closer to the original.

To prepare plum adjika, you will have to spend a maximum of 1.5 hours. The result will be several jars of thick, aromatic sauce, which will be much tastier than what is available in stores. It will decorate any dish, help out during the unexpected arrival of guests and help maintain health during the cold season.

To learn how to prepare adjika from plums, see the following video.

To prepare plum adjika, you will need ripe fruits without flaws (wormholes and rotten areas). You can use any variety of berries. But if you have a choice, it is recommended to give preference to varieties with well-separable seeds. The skin of the fruit cannot be removed, because it is to it that recipes for adjika from plums for the winter owe their unique sourness and enchanting aroma.

Recipes for adjika from plums

When preparing this type of sauce, each housewife is guided by her own preferences and the wishes of her household. You can steam the berries before starting to create the dish, you can grind the ingredients as much as possible. It all depends on personal preferences.

Advice! Plum sauce goes well with meat and fish dishes, as well as potatoes and legumes.

Adjika from prunes

For the recipe you need:

4 kg prunes;
450 g nuts;
1.5 kg of red bell pepper and 50 g of any ground pepper;
200 g garlic;
salt to taste;
1 kg sugar.

Peel vegetables and prunes, combine with garlic, grind and cook for 45 minutes.
Cool the nuts heated in the frying pan, chop them and add them to the already cooked mixture along with the remaining ingredients.
Boil for 2 minutes, place in pre-steamed jars, and seal for the winter.

Adjika from yellow plums

Required ingredients:

2 kg yellow plums;
2 tsp. coriander;
1 tbsp. l. allspice, the same amount of grated ginger root;
150 g granulated sugar;
2 tbsp. l. salt;
6 cloves of garlic.

Step-by-step creation of adjika from yellow plums for the winter:

Remove the seeds from the berries and place the halves in a saucepan.
Add ground spices: ginger, coriander, pepper.
Pour in a little water and add the remaining seasonings.
Boil the fruits with spices for 20 minutes, after which time rub through a sieve.
Let it boil again, put it in jars, and roll it up for the winter.

Adjika from plum for the winter “Tkemali”

Products needed for the recipe:

4 kg plums;
200-250 g of tomato sauce;
5 tbsp. l. salt;
300-350 g garlic;
400 g granulated sugar;
5-6 small sweet peppers and 2-3 hot ones;
2-3 tbsp. l. Khmeli-Suneli seasonings.

Recipe preparation process:

Remove the seeds from the berries and grind them together with other ingredients.
Bring the resulting mixture to a boil, mix with the remaining ingredients.
Allow the sauce to boil again, then pour into jars and seal for the winter.

Spicy adjika from plums for the winter

To prepare this recipe you will need the following ingredients:

2 kg of large plums;
2 tbsp. l. salt (without a slide);
2 hot peppers;
200-250 g garlic;
4 tbsp. l. sugar and the same amount of vinegar.

Cooking sequence:

Remove seeds and seeds from the fruit.
Having previously crushed the components, mix and cook for half an hour, stirring and removing foam.
After half an hour, add spices and garlic to the boiling mixture.
Leave on the fire for 5 minutes, making sure that at least 3 of them the mixture boils continuously.
Pour the finished dish into glass jars and seal for the winter.

Plum adjika with tomatoes

Required components:

2 kg of tomatoes;
800 g plums;
500 g onions;
1 tsp. hot pepper.

You can add basil, coriander, turmeric, and cloves to this recipe for plum adjika.

Cooking sequence:

Place the tomatoes in a colander and briefly immerse them in a container of boiling water, then quickly lower them into cold water. After such manipulations, the tomatoes can be easily peeled and the dish made more tender.
Combine seedless berries with onions and tomatoes, then finely chop all the ingredients in a blender and then cook for half an hour over low heat.
As foam appears on the surface of the sauce, remove it. Shortly before the end of cooking, add spices, and, after simmering a little, pour into jars and pack up for the winter.

Important! Adjika made according to this recipe is similar to the store-bought version.

Adjika with plums and beets

To prepare this recipe you will need:

2.5-3 kg plums;
1 small beet;
1 kg of sweet and sour apples;
400 g garlic;
5-7 pcs. Chile;
salt and sugar.

Cooking sequence:

Wash the ingredients, remove the seeds and seeds.
Grind all the ingredients and place in an enamel pan.
After boiling the prepared ingredients for half an hour, season with garlic and spices.
Cook for another 5 minutes, place in steamed jars, and seal for the winter.

Important! A snack with the addition of beets becomes more satisfying and acquires a rich color.

Plum adjika for the winter with bell pepper

For the sauce for this recipe you will need:

2.5 kg sweet and 4 large hot peppers;
1.5 kg of large plums;
400 g garlic;
spices to taste.

Cooking sequence:

Remove seeds from peppers and remove seeds from berries.
Chop the vegetables and divide the berries into halves.
Place all ingredients in a saucepan, add 200-250 g of water and cook until all ingredients are soft.
Cool the finished mixture, season with grated garlic and grind in a blender to a puree consistency.
Add spices and cook for a few minutes.
Pour into steamed jars and close for the winter.

Adjika recipe with plums and zucchini

Required ingredients:

1-1.5 kg zucchini;
400 g plums and the same amount of bell pepper;
300 g carrots;
150 g granulated sugar;
50 g vinegar;
100 g sunflower oil (refined);
8 cloves of garlic;
seasonings, herbs to taste.

Cooking process:

Grind the ingredients one by one and cook with the addition of sunflower oil for 20 minutes.
After this time, add the remaining ingredients.
Let it boil again, pack into sterile jars and close.
Turn the jars over, cover with a thick cloth and leave in this position until they cool completely.

With walnuts

For the recipe you will need:

2-2.5 kg plums;
250 g nuts;
600 g hot pepper;
200 g garlic;
salt, spices to taste.

Step-by-step preparation of the recipe:

Remove the seeds from the fruits and the seeds from the hot peppers.
Grind all components using a meat grinder, add 250 g of water, cook for an hour.
10 minutes before the end, add the remaining ingredients.
The finished mixture does not need to be rolled up. Keep refrigerated.

With ginger

For the recipe you will need:

2.5 kg plums;
600 g sugar;
200 g fresh ginger;
150 g tomato sauce;
250-300 g hot pepper;
50 g vinegar;
salt to taste.

Cooking sequence:

Remove seeds and seeds from the fruit, mix everything, and place on the stove.
After a quarter of an hour of cooking, add tomato sauce and finely grated ginger. Add salt and sugar and cook for another 10 minutes.
Then add vinegar and, having thoroughly mixed all the ingredients, put them in pre-steamed jars and seal them for the winter.

With quince

Required ingredients:

0.5 kg plums, the same amount of quince;
1.5 kg red sweet pepper;
8-10 cloves of garlic;
30 g each of sugar and salt;
other spices to taste.

Recipe preparation sequence:

Grind the fruits.
Mix the resulting puree, put on the fire, and bring to a boil.
Add all the spices and, after cooking for another 3-4 minutes, add the grated garlic.
Stir the cooled mixture again, bring to a boil, distribute into jars and seal for the winter.

Terms and conditions of storage

If the dish is prepared for the winter, it must be heat treated and rolled into sterile jars. In this form, the snack can be stored for a long time.

If you want to enjoy plum adjika immediately, you can prepare it in small quantities, do not roll it up and store it in the refrigerator. The snack will not spoil for several weeks.

Conclusion

Recipes for plum adjika for the winter are presented in a wide variety. By increasing or decreasing the amount of spices, you can give the dish the desired flavor. Experienced housewives advise caution when seasoning the sauce with cloves. The aroma of this spice tends to “bloom” after some time.

Adjika can be used as an ingredient for other dishes, for example, baked chicken. Unripe berries will add unnecessary acidity to the sauce, and overripe ones will make it too sweet. Traditionally, moderately ripe fruits are used to prepare this dish.