Adjika from apples and tomatoes for the winter: spicy, sweet, sour and piquant

You can prepare a spicy additive with or without vinegar. Some recipes use sterilization, heat treatment, while others involve spinning without cooking. The composition of the seasoning also varies. Experienced culinary specialists add not only tomatoes, apples, carrots, but also plums, pumpkin, horseradish, zucchini, even pears, chokeberries. Thanks to spices and herbs, a jar opened in winter exudes a mouth-watering aroma, stimulates appetite during lunch.

Preliminary preparation

Cooking spicy adjika requires the preparation of vegetables. Particular attention is paid to the quality of products, their freshness. It is important that the technology of cooking or stewing, sterilization of cans and lids. Experienced housewives know several important secrets to create delicious savory snacks.

• Explosion Prevention To prevent seaming and not explode, use only rock salt - not iodized, causing damage to the workpieces.
• Hand protection. When peeling, chopping hot peppers, use only thick rubber gloves. Hot chili can cause skin burns.
• Preparation of containers. For seaming, use clean, dry, pre-sterilized lids and jars. Process them with steam or boiling water, calcine in the oven, microwave.
• The choice of ingredients. Choose fleshy, ripe tomatoes for harvesting, and apples - sour, green. Take a tight pepper, one grade. Make sure that the fruits do not have spots of rot, cracks, dents.

Preliminary preparation of vegetables includes six simple procedures that are clear even to a beginner in conservation.

1. Tomatoes Scald with boiling water, then douse with cold water. Remove the skins from the fruit, cut out the dense parts next to the stalks.
2. Carrot. Wash, peel with a knife. Cut large root vegetables into pieces to make it more convenient to scroll with a meat grinder.
3. Apples Wash, peel, cut the stems, seeds. Then cut into slices.
4. Peppers. Wash. Wearing gloves, free from stalks, seeds, white internal partitions. Scald with boiling water to give softness.
5. Garlic. Divide the head into slices. Peel the teeth from the husk using a knife.
6. Greenery. Sort out the bunches, removing weeds, hard stems, roots. Rinse under the tap, dry.

Adjika with apples and tomatoes for the winter: the classic version

Features Sweet and sour adjika with apples, tomatoes and carrots is considered a classic option, it requires heat treatment of the ingredients. The basic recipe also contains garlic, vinegar, bell peppers. This combination gives the workpiece a piquant sour taste, light sweetness.

What to prepare:

• tomatoes - 3 kg;
• sour apples - 1 kg;
• bell pepper - 2 kg;
• carrots - 1 kg;
• vegetable oil - one glass;
• sugar - one glass;
• garlic - a whole head;
• salt - half a glass;
• vinegar 6% - 50 ml;
• chili - three pods.

How to do

1. Prepare vegetables in advance.
2. Skip through the meat grinder one by one, mix, while leaving the garlic aside.
3. Place a pot or bowl on the fire.
4. Extinguish after boiling on the stove for about 40-50 minutes.
5. Add all remaining components, mix, boil for another ten minutes.
6. Lay out a thick mass in banks, roll up.
7. Hold overturned containers overnight under the covers, send for long-term storage.

Other popular recipes

The classic recipe for apple and tomato adjika can be changed at your discretion, experimenting with spices and ingredients. Those who like more sharply, it is recommended to increase the amount of chili and garlic, to introduce horseradish. Fans of a mild taste will have to add carrots, zucchini, plums, pumpkin or sugar to the composition. Below are the most popular variations of spicy seasoning, which will not be difficult to cook.

Sharp

Features Spicy homemade adjika with apples differs from the usual appetizers in that the composition contains walnuts and cinnamon. She cooks quickly, does not require cooking. From a small amount of ingredients, about 1.5 liters of aromatic and tasty billets are added that add spice to the dishes.

What to prepare:

• Bulgarian red pepper - 1 kg;
• sour apple - one;
• meaty tomatoes - three pieces;
• garlic - head;
• coriander - two tablespoons;
• chili - three red pods;
• peeled walnuts - 240 g;
• seasoning hops-suneli - one tablespoon;
• cinnamon powder - two pinches;
• salt.

How to do

1. Peel vegetables and fruit, grind with a meat grinder.
2. Fry the nuts in a dry pan, grind in a mortar.
3. Mix all the ingredients from the recipe.
4. Let it brew for about an hour. Mix again, add salt if necessary.
5. Arrange on dried jars.
6. Close with nylon covers.

Sweet

Features Adjika from apples does not have to be fiery - many people like the sweetish taste with hints of pepper and garlic. Pumpkin will help make seasoning for meat or vegetables tender. She will give a piquant aroma, add color to the consistency after cooking.

What to prepare:

• tomatoes - 2.5 kg;
• pulp of sweet yellow pumpkin - 700 g;
• carrots - 200 g;
• Bulgarian pepper - 0.5 kg;
• table vinegar - 70 ml;
• salt - 70 g;
• apples - 200 g;
• vegetable oil - 250 ml;
• garlic - three heads;
• sugar - 50 g;
• laurel - two leaves;
• coriander - 1 g.

How to do

1. To clean all fruit and vegetable ingredients, grind with a meat grinder.
2. Stir in a saucepan, put on fire.
3. Bring to a boil, reduce.
4. Boil for an hour and a half, stirring, pour in oil, pour in spices.
5. Boil the mixture for another 30 minutes.
6. At this time, sterilize the jars for a couple or in the microwave.
7. Arrange the hot mass in containers with a volume of 250-450 ml, plug with a key or a seaming machine.

Raw

Features Raw adjika is called because it is cooked without boiling, it allows you to save all the vitamins and nutrients for the winter. If all the rules for preparing the ingredients are observed, the product should be stored in the refrigerator for about two to three months.

What to prepare:

• paprika pepper - 3 kg;
• sour apples - 500 g;
• hot chili - 450 g;
• cilantro - the middle bunch;
• carrots - 0.5 kg;
• salt - 100 g;
• vegetable oil - 0.5 l;
• sugar - a tablespoon;
• garlic - 500 g.

How to do

1. Grind paprika cleaned from seeds with a blender.
2. Grate apple and carrot slices on a coarse grater.
3. Finely chop chili and garlic cloves with a knife.
4. Combine the products with spices, pour oil, mix.
5. Pack on clean, sterilized containers of a small volume, leaving 1.5 cm empty.
6. Pour two to three tablespoons of vegetable oil on top. Close with plastic caps or tighten.

With red wine

Features Piquant adjika with apples for the winter will cause praise of guests if you cook it with the addition of a glass of red wine. Fragrant and tasty additive will make everyone wonder about its composition, will transform the taste of meat, fish dishes and even an ordinary slice of bread.

What to prepare:

• tomatoes - ten pieces;
• red wine - 200 ml;
• green apples - four sour fruits;
• bell pepper - one fruit of any color;
• chili - two pods;
• sugar - two-thirds of a glass;
• salt to taste.

What to do

1. Cut the peeled green fruit into cubes, pour into a saucepan and pour the wine.
2. Pour sugar on top.
3. Put the pan on the fire, after boiling keep on the stove for five minutes.
4. Twist the vegetables with a meat grinder, grind apple slices stewed in wine, too.
5. Mix the components, boil for 15 minutes, pour in the remaining components of the recipe.
6. Cook for five minutes, then remove from stove, leave under the lid for 20 minutes.
7. Distribute the hot mass into containers, preserve.
8. Store in the winter in the refrigerator.

With plums

Features The idea of ​​making a sweet, but at the same time spicy adjika originates from tkemali - a spicy Georgian sauce based on plums. The combination of fruits, herbs and vegetables creates a rich, unique taste that successfully sets off the main dishes. The additive is prepared for about an hour and a half, rolled up in sterilized containers.

What to prepare:

• carrots - 2 kg;
• ripe tomatoes - 4 kg;
• onion - 2 kg;
• Bulgarian red pepper - 2 kg;
• apples - 2 kg;
• plums - 2 kg;
• chili - 400 g;
• sugar - 300 g;
• coarse rock salt - four tablespoons;
• fresh parsley - three large bunches;
• garlic - 600 g;
• fresh dill - two large bunches;
• vinegar 9% - 200 ml.

How to do

1. Prepare fruits and vegetables. Remove the seeds from the plums. The skin of tomatoes can not be removed.
2. Put the garlic for now, skip the rest of the products through the food processor.
3. Transfer to a pan, put on a stove to cook.
4. Boil, reduce heat, cook for about an hour. Stir.
5. Grind the garlic cloves and greens with a knife, add to the boiled mass, salt and sweeten.
6. Pour oil and vinegar here.
7. Stir, cook for another 20 minutes.
8. Put hot adjika on the banks, preserve.
9. Wrap up. Leave overnight under a blanket.
10. Store in the winter in the basement.

With zucchini

Features The recipe for cooking adjika with apples and zucchini for the winter is familiar to many housewives. It allows you to create a delicate supplement with a slightly pungent taste, imparted by hot pepper, tomato paste and garlic. Zucchini and apples soften hotness, olive adds piquancy.

What to prepare:

• the average size of zucchini - 0.5 kg;
• apples - 200 g;
• bell pepper - three fruits;
• chili - two pods;
• garlic - six cloves;
• carrots - 200 g;
• tomato paste - one tablespoon;
• salt - one and a half tablespoons;
• sugar - four tablespoons;
• olive oil - 100 ml;
• table vinegar - 20 ml.

How to do

1. Grate fruits and carrots, pass the prepared vegetables through a meat grinder.
2. Combine the ingredients in a large saucepan or basin, leaving the garlic gruel for later.
3. Cook after boiling over low heat for an hour and a half, stirring occasionally.
4. Then pour salt, sugar, garlic mass into the mixture. Pour in tomato paste, olive.
5. Stir, cook another 40 minutes.
6. Five minutes before the end of cooking pour vinegar.
7. Arrange the mixture in jars of 0.5 l, roll up.

With horseradish

Features "Live" seasoning with horseradish is suitable for fish dishes, complement the taste of meat, borsch. The absence of heat treatment will save all beneficial substances and vitamins in the mixture.The supplement without preservation will appeal to men who will appreciate both the aroma and the pungency of piquant adjika.

What to prepare:

• meaty ripe tomatoes - 1 kg;
• horseradish rhizomes - 100 g;
• garlic - 100 g;
• carrots - one;
• an apple is one;
• onion - one;
• bell pepper - one;
• lemon juice - squeezed from half a lemon;
• ginger root - 50 g;
• parsley - a bunch;
• cilantro - a bunch;
• sugar - a tablespoon;
• salt - a tablespoon;
• spice.

How to do

1. Prepare the vegetables. Remove the top layer with a knife from the roots of horseradish and ginger.
2. Cut into pieces, scroll with a meat grinder.
3. Chop greens.
4. Mix all the components of the recipe by squeezing the lemon juice into the mass, leave for a couple of hours.
5. Arrange on sterilized jars, close with nylon covers.
6. Store in the refrigerator in winter.

No vinegar

Features Adjika with apples without vinegar turns out to be more tender in taste, has no specific smell. The natural product is stored no worse than other blanks without cooking, it is not covered with mold in banks under iron lids. Preservatives in seasoning without vinegar are chili and garlic.

What to prepare:

• bell pepper paprika - 2 kg;
• tomatoes - 2.5 kg;
• apples - 0.5 kg;
• chili - four pods;
• carrots - 0.5 kg;
• garlic - one head;
• onions - 0.5 kg;
• salt - three tablespoons;
• sugar - three tablespoons;
• vegetable oil - 250 ml.

How to do

1. Prepare the ingredients, mix everything in a pan, except for the garlic mass.
2. Put out the hour on low heat.
3. Add finely chopped pieces of garlic.
4. Immediately lay out on small banks, roll up.

In a slow cooker

Features Cooking adjika with apples is possible not only on the stove. For this purpose, multivarka is also suitable. The process of putting out will not take much time, it will simplify the work of the hostess. The workpiece will be tender, not too sharp, pleasant in taste and color.

What to prepare:

• dense tomatoes - 1 kg;
• Antonov apples - 0.6 kg;
• garlic - medium-sized head;
• hot chili - two pods;
• carrots - three root crops;
• salt - one and a half tablespoons;
• bell pepper - seven pieces;
• sunflower oil - 100 ml;
• sugar - two tablespoons.

How to do

• Prepare the products without touching the garlic and chilli, grind it with a blender or process it with a meat grinder.
• Fill with oil, mix.
• Transfer the mixture to the multicooker bowl, simmer with the lid closed in the "Extinguishing" or "Cooking" mode.
• Grind salt, sugar, chili without seeds and peeled garlic in a mortar until a homogeneous gruel is obtained.
• Introduce into the vegetable mass, mix, simmer another 35-40 minutes, until thickened.
• Arrange on dry glass containers, tighten for the winter.

Homemade apple adjika for the winter, cooked with your own hands, benefits the body, increases appetite, improves mood. However, when used without restrictions, the acute supplement sometimes causes irritation of the gastric mucosa, so you need to add it to dishes without fanaticism.

Reviews: “The combination is unusual and tasty”

I have been doing such adjika for many years, I cook 2 tablespoons of salt for 1 hour, tomatoes, apples, carrots, sweet and burning peppers (everything is scrolled in a meat grinder). I turn it off, let it cool and add the crushed garlic, sugar, salt, vinegar, oil, mix everything well and in jars. it turns out 5 liters. Try it my way, garlic does not lose its flavor during cooking. worth all winter in the hole.

Irina, http://www.russianfood.com/recipes/recipe.php?rid=124350

I like sweet adjika, not very sharp, I used to just take ready adjika from my mother, but for many years now I have been cooking it myself according to my mother’s recipe. And so, I want to share my mother’s recipe: tomatoes-5 kg, Bulgarian pepper - 1 kg, apples - 1 kg, carrots - 1 kg, scroll in a meat grinder. Salt 3 table. tablespoons, sunflower oil (preferably aromatic) 0.5 liters, sugar - 0.5 kg, stir and simmer for 1 hour 40 minutes, 20 minutes before the end of cooking add 4 pods of hot red pepper, 200 gr.9% vinegar, 2 heads of garlic, roll up and cover with towels. So adjika is ready, much tastier and more useful than store ketchups, since all the adjika components from your garden.

Evgenia Zhikhareva, http: //flap.rf/Food/Ajika

Adjika simply adore, I tried thousands of recipes and stopped only on a few proven and not the first time cooked, but every year I look for something new and really tasty. So I decided to experiment with apples this year. Thank you very much for the detailed recipe. Really a combination of unusual and tasty! I was satisfied!

Knopa https://1000.menu/cooking/3337-adzhika-s-yablokami

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