Adjika from plum: a classic recipe for appetizers for meat and vegetable dishes

Plum adjika has a bright purple color, a delicate fruit and vegetable smell with hints of garlic, pepper, herbs. Mistresses complement the classic recipe with a variety of ingredients: prunes, tomatoes, zucchini, apples or spices. The appetizer is combined with rice, meat dishes (especially barbecue), poultry, pasta.

Ingredient preparation

To make adjika from plum according to all the rules, it is necessary to select ripe fruits, follow the instructions in the recipe. Vegetables and fruits should be taken dense, without rot and cracks. Plums can be used in any variety, it is allowed to cook workpieces from prunes, cherry plum.

For grinding, you will need a food processor, an electric or manual meat grinder, a blender - at the choice of the hostess. Banks will have to be sterilized in a convenient way (by steam, in boiling water, in the oven or microwave), and scald the lids with boiling water.

Preliminary preparation of the ingredients includes the following steps.

• Plums. Billets will require seedless fruits. It is better to take varieties that have soft pulp, for example, Hungarian. The bones of such fruits are quickly separated by fingers or a knife. It is not necessary to remove the skin, it is it that is able to give the dressing a slight acidity and astringent aroma.
• Peppers. Sweet and burning fruits should be thoroughly washed, then cleaned of the stalk, seeds, partitions. This should be done with rubber gloves. If you need a sharp adjika, the seeds can not be removed - they are responsible for the hotness. Red vegetables are considered more acute, not green.
• Apples Fruits should be thoroughly washed, freed from the stalks and from a hard peel. Then cut into halves, remove seeds, internal hard parts. It is customary to use green apples of sour varieties for cooking, for example, Antonovka.
• Tomatoes For preservation, it is desirable to select ripe, fleshy, but not overripe fruits of red color, in extreme cases - orange. Too watery tomatoes will produce a lot of juice during cooking, make adjika liquid. It is necessary to scald them with boiling water, then with cold water, then remove the skin.

Onions and garlic should first be peeled, carrots - peeled. Greens need to be sorted out, washed under the tap and dried on a towel. The ingredients can be chopped individually or immediately scrolled into a pan, unless otherwise specified in the recipe. Garlic gruel is recommended to be added to the mass after cooking or insisting, just before rolling - this will allow you to preserve the piquant aroma of the workpiece longer.

The benefits and composition of savory snacks

Adjika from plums, vegetables and seasonings is not only distinguished by a memorable taste and aroma. With regular use in limited quantities, it saturates the body with vitamins, useful substances, helps normalize metabolism. The benefits of winter harvesting are explained by its composition. The content of valuable substances in 100 g of the product is shown in the table.

Table - The chemical composition of plum adjika

Adjika based on fruits and vegetables increases appetite, strengthens health, has health-improving properties:

• regulates metabolic processes;
• cleanses blood vessels of cholesterol plaques;
• stimulates blood flow;
• increases potency;
• increases the body's defenses
• facilitates the condition in acute respiratory infections;
• increases energy potential.

Adjika plum recipes for the winter

Plum adjika owes its birth to Georgian tkemali sauce. It was in old times that it was cooked from tart fruits, adding spicy herbs, salt, fragrant spices. Modern housewives have come up with the idea of ​​introducing tomatoes, zucchini, quince, beets into the composition of the traditional recipe in order to soften the spicy taste and add spicy sweetness to the dressing.

Classic

Features The classic step-by-step recipe allows you to cook a sour-spicy additive to the barbecue skewers of lamb, pork, and other dishes from baked or fried meat. Chilli and garlic are responsible for hotness, and thick tomato sauce is for piquancy.

What to prepare:

• ripe plums - 1 kg;
• garlic - 100 g;
• chili - two pods of red color;
• salt - one tablespoon;
• sugar - two tablespoons;
• tomato sauce - two tablespoons.

How to do

1. Grind fruits and pods, transfer to a thick-bottomed pan, put to boil.
2. Keep on fire for half an hour, sometimes removing foam.
3. Sweeten, salt.
4. Chop the garlic cloves, pour into the mixture after five minutes.
5. Boil for another three minutes, put into steamed glass containers.
6. Roll up, after cooling, remove in the cold.

Sharp

Features Men like this adjika from plum with tomato paste very much, adding it to stews, soups, just spreading it on bread. True, they don’t eat whole spoons - the mixture is too “fiery”. Also, an acute additive is served to meat dishes, used to coat chicken before baking in the oven.

What to prepare:

• plums - 1 kg;
• tomato paste - 500 ml;
• onions - 0.5 kg;
• garlic - 200 g;
• chili red - five pods,
• spice;
• rock salt.

How to do

1. Pass the ingredients through the meat grinder one by one, set the garlic mass aside.
2. Put on the fire, boil for ten minutes, then pour the tomato paste.
3. After another ten minutes, add garlic, salt, spices.
4. Boil for three minutes, twist, spreading over sterilized jars.

With quince and beetroot

Features The unusual composition of the recipe will initially surprise guests, but after tasting it will force them to ask for supplements. Quince will add the flavor of plum seasoning, enhance the piquant taste. Beetroot will give brightness.

What to prepare:

• plums - 2 kg;
• quince - 1 kg;
• beets - one root crop;
• garlic - 300 g;
• chili - five pods;
• sugar - a teaspoon;
• salt to taste.

How to do

1. Chop garlic separately. Grind the rest of the products, having previously removed the kernels with seeds from the quince. To mix.
2. Boil the mixture over medium heat for 40 minutes.
3. Introduce the garlic slices, add salt and sugar, mix.
4. Boil for another two to three minutes, spread over prepared cans, preserve for the winter.

No cooking

Features Adjika from plums without cooking is distinguished by its vitamin composition, contains substances useful to the body.“Raw” seasoning is not stored as long as boiled, but it has a more rich aroma and taste of fresh vegetables. Aspirin acts as a kind of preservative, does not allow the mixture to deteriorate or mold under the nylon cover.

What to prepare:

• tomatoes - 3.5 kg;
• Hungarian - 1 kg;
• carrots - 1 kg;
• paprika pepper - 1.1 kg;
• onion - one;
• garlic - 100 g;
• aspirin - ten tablets;
• spice;
• salt.

How to do

1. Prepare all components of the recipe, twist it with a meat grinder.
2. Salt, pepper, mix with spices.
3. Introduce aspirin tablets crushed to powder.
4. Stir, let stand for a couple of hours, covering with gauze.
5. Distribute into cans with a volume of 250-350 ml.
6. Do not roll up, store under nylon covers in the refrigerator.

With hot pepper

Features Adjika from plums and hot peppers for the winter protects in the winter cold from colds, flu, has a ginger aroma. This combination allows you to cook a piquant-sharp mixture that complements meat, chicken dishes.

What to prepare:

• Hungarian plums - 1 kg;
• ginger (rhizome) - 100 g;
• sugar - 100 g;
• red chili - 200 g;
• tomato paste - 500 ml;
• vinegar 9% - one tablespoon;
• salt.

How to do

1. Scroll plum and pepper fruits, put to cook for 20 minutes.
2. Pour in tomato paste, add chopped or grated ginger.
3. Add sugar, salt, mix.
4. Ten minutes later, pour vinegar, immediately after mixing, distribute the mass in sterile jars. Tighten with a wrench.

With apples and pears

Features The combination of sweet and sour fruits with vegetables gives the seasoning an unusual pleasant aftertaste. Garlic and chili are responsible for hotness, pears with plums for sweetness. Maroon sauce is suitable for any first and second courses, perfectly complements the taste of barbecue, roast.

What to prepare:

• Hungarian ripe plum - 1 kg;
• sour apples - 0.5 kg;
• green pears - 0.5 kg;
• tomatoes - 1 kg;
• chili pepper - 0.5 kg;
• garlic - 30 cloves;
• apple cider vinegar - 200 ml;
• fresh parsley - 100 g;
• Suneli hops - 20 g;
• vegetable oil - 200 ml;
• salt - 100 g.

How to do

1. Peel and grate fruits.
2. Grind vegetables and herbs with a blender or combine.
3. Combine all components of the recipe, mix.
4. Warm up over low heat until thick, then again pass the mass through a blender.
5. Arrange the contents in sterilized jars, twist and turn.
6. After cooling, remove the blanks with adjika for storage.

With vinegar

Features Adjika from plum with apple cider vinegar is familiar to many housewives, has an original taste and strong smell. It is cooked without cooking, retains all the nutrients.

What to prepare:

• plum - 1 kg;
• apple cider vinegar - 200 ml;
• sweet bell pepper - 1 kg;
• chili - four pods;
• chopped dried cilantro - one tablespoon;
• hops-suneli - three tablespoons;
• sugar - two tablespoons;
• salt - two teaspoons.

How to do

1. Grind prepared foods in a convenient way.
2. Combine all ingredients in a basin, mix.
3. Leave for an hour, covered with gauze.
4. Mix again, transfer to sterilized containers.
5. Store on refrigerator shelves.

With zucchini

Features Delicate adjika with zucchini turns spicy, pleasant to the taste, combined with vegetable, meat dishes, hot appetizers from poultry. Green fruits add sourness to the workpiece, and wine vinegar enhances aroma.

What to prepare:

• young zucchini - 1 kg;
• carrots - 200 g;
• unripe green plums - 350 g;
• bell pepper - 350 g;
• table salt - 25 g;
• sugar - 70 g;
• wine vinegar - 20 ml;
• vegetable oil - 150 ml;
• garlic - 40 g;
• greens (cilantro, parsley) - a large bunch.

How to do

1. Sweeten, salt and mix the pitted ground plums, mix with vegetable oil.
2. Bring plum puree to a boil.
3. Transfer the remaining vegetables to the marinade, leaving only the greens and garlic.
4. Boil again, cook for 40 minutes.
5. Pour garlic mass and chopped herbs, boil.
6. Pour in wine vinegar.
7. Try the mixture, add salt if necessary.
8. Spread adjika on prepared banks.

With prunes

Features The Adzhika recipe with prunes for the winter is in demand by many chefs. Thanks to walnuts, the seasoning has a sharp aroma that stimulates appetite. Roasting them before grinding adds piquancy to the appetizer.

What to prepare:

• prunes - 3 kg;
• sweet pepper - 1 kg;
• peeled walnuts - 300 g;
• garlic - 200 g;
• ground black pepper - one tablespoon;
• sugar - 100 g;
• salt to taste.

How to do

1. Pass the garlic cloves, Bulgarian pods and stoned prunes through a meat grinder.
2. Bring to a boil on fire, then cook for 40 minutes.
3. Warm nuts cleaned from shells and bitter partitions in a dry frying pan for a couple of minutes, then cool, transfer to a bag, grind with a rolling pin.
4. Pour the remaining ingredients into the pan at the end, grate the garlic in a mortar.
5. Boil for three to four minutes, roll up for the winter.

With tomatoes

Features Adjika with plums and tomatoes for the winter turns out to be soft and sweet in taste, has a uniform juicy consistency. It is well spread on bread, goes well with soups, side dishes, meat. If desired, seasonings such as cloves, turmeric, coriander, basil are added to the composition.

What to prepare:

• ripe tomatoes - 3 kg;
• plum or cherry plum - 1 kg;
• onions - 0.5 kg;
• ground red pepper - one teaspoon;
• spices, salt - to taste.

How to do

1. Grind the ingredients with a blender to make a mashed mass. To salt.
2. Put on the stove, boil for half an hour, removing the foam.
3. Five minutes before ready to pour spices to your taste, boil.
4. Distribute to sterilized banks, close for the winter.

In a slow cooker

Features Spicy adjika for the winter is obtained from plums mixed with coriander, caraway seeds and garlic. Cooking in a slow cooker allows you to get a delicate and tart workpiece that literally “knocks you down” with an appetizing aroma of spices. The appetizer is prepared within an hour, both men and women like it.

What to prepare:

• plums - 2 kg;
• chili - two pods;
• garlic - two heads;
• salt - one tablespoon;
• sugar - eight tablespoons;
• laurel - two leaves;
• coriander - two tablespoons;
• caraway seeds - two tablespoons;
• black ground pepper - one and a half teaspoons.

How to do

1. Grind the products with a meat grinder, or better with a blender. The bones in the chilli can be left to peel when cleaned.
2. Mix fruit and vegetable puree with ground spices, sugar, salt.
3. Pour the mixture into the multicooker bowl, send laurel leaves there.
4. Set the cooking mode to an hour.
5. After the signal, pour the contents of the bowl into the prepared jars, tighten.
6. Turn the containers upside down, leave it overnight under the covers.

Plum adjika for the winter is an excellent appetizer, combined with soups, meat, vegetables. Recipes are not difficult even for inexperienced housewives, do not contain abstruse recommendations and expensive products. Such blanks are stored from two weeks to eight to nine months, depending on the method of preservation.

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