Who said that only desserts can be made from plums? Deep delusion!
We will tell you how to cook savory plum adjika for the winter, which will conquer with its extraordinary taste.
The sauce goes well with meat, fish, and goes well with legumes and potatoes.
Therefore, it can be a find not only for meat eaters, but also for vegetarians.
Adjika from plum for the winter - general principles of preparation
For the preparation of plum adjika for the winter, ripe fruits are suitable, without spoilage and traces of rot. The sauce can be prepared from any variety, including cherry plum. But it is better to choose plums, in which the bone separates well. This will take less time to prepare the fruit. The skin of the plum does not need to be removed, since it is she who adds spicy sourness and extraordinary flavor to the prepared sauce. Although some housewives prefer to steam the fruits and wipe through a sieve. But here is a matter of taste.
To harvest adjika from plums for the winter you need a meat grinder, but you can use a blender. If it is powerful, it will grind the mass into a uniform and tender puree, in which the skins will be invisible. You will also need a stainless steel pan for cooking sauce or a basin.
Often garlic with hot pepper is added to adjika from plums. Their number can vary, depending on the desired sharpness. The sauce must undergo heat treatment and roll up in sterile jars for long-term storage. But it can always be prepared in small quantities for testing and stored in the refrigerator for several weeks.
Recipe 1: Adjika Plum for the Winter
The classic winter plum adjika recipe has a harmonious, sour-spicy taste. The sauce is perfect for meat dishes. In Georgia, it is served with lamb shish kebab and other national meat dishes.
Ingredients Required:
• drain 1 kg;
• garlic 100g;
• salt 1 tbsp. l .;
• sugar 2 tbsp. l .;
• 2 pods of hot pepper;
• 2 tablespoons of tomato sauce.
Cooking method
Remove the seeds from the plums, peel the seeds. Grind everything and put to boil. Remove the foam periodically with a spoon. At this time, you need to peel the garlic and chop separately. 30 minutes after boiling, pour sugar and salt into the sauce, boil 5 minutes add ground garlic. Let it boil for 3 minutes and roll the adjika from the plums for the winter into sterile jars.
After laying salt and sugar, it is recommended to take a sample from the sauce. If it is sour, then you can still add sugar if desired. If on the contrary, the sauce turned out to be sweet and lacking piquancy, then you can add a little citric acid, apple or wine vinegar.
Recipe 2: Winter Plum Adjika with Quince
Quince is a wonderful fruit that can be used in the preparation of adjika from plums for the winter. The sauce acquired an unusual aroma and rich taste. No need to worry about the astringency of quince, in the finished dish it will not be felt.
Ingredients Required:
• Drain 2 kg;
• quince 1 kg;
• beetroot 1 pc .;
• 300 g garlic;
• 5 chilli pods;
• salt, sugar.
Cooking method
Rinse fruits, garlic and peppers. Remove pits from plums, cut quince into pieces and remove the core with seeds. Peel the garlic and beets, remove seeds from pepper. Grind all ingredients together, except for garlic. Its separate. Put cooked sauce on the stove for 40 minutes, then add spices and chopped garlic, boil for 5 minutes and you can roll adjika from plums for the winter.
Beets in this recipe are used to give the sauce a rich color. But if desired, this ingredient can be excluded.
Recipe 3: Winter Plum Adjika with Tomatoes
Tomatoes go well with pepper, garlic and, of course, plums. The sauce, cooked according to this recipe, tastes like store-based ketchup, but is much more natural and healthier. For cooking, you can use any spices to choose from: coriander, basil, cloves, turmeric.
Ingredients Required:
• tomatoes 3 kg;
• cherry plum or plum 1 kg;
• red pepper 1 tsp;
• onions 0.5 kg;
• spice mix.
Cooking method
The sauce will be tender if you remove the peel from the tomatoes. To do this, boil water in a saucepan, leave on low heat. Put tomatoes in a skimmer or a colander, dip in boiling water, hold for a minute. Then pull out and dip in cold water. Do this with the whole portion. Peel easily leaves the vegetable.
Free the plums and chop with onions and tomatoes. In this recipe, it is better to use a blender so that the mass becomes homogeneous. Put the sauce on the stove, boil for half an hour. As the foam appears, you need to remove it with a spoon. A few minutes before being ready to pour in spices, boil and close the adjika from the plums for the winter in banks.
Playing with the appearance and quantity of spices, you can make a spicy sauce or with a natural taste. But you need to be careful with cloves. Its aroma blooms over time and during storage can become too intrusive. For this number of products, 4-5 stars are enough, which are better to grind into powder.
Recipe 4: Adjika Plum for the Spicy Winter
This recipe for adjika with plum for the winter is especially loved by men. The sauce is very spicy, well suited not only to meat, but also to a dark bread with first courses.
Ingredients Required:
• tomato paste 500 gr.;
• plums of 1 kg;
• onions 500 gr .;
• garlic 200 gr .;
• 5 chilli pods;
• spices.
Cooking method
Onions and garlic are peeled, chopped separately. A bone is removed from the plums, seeds are removed from the pepper, then they are scrolled through a meat grinder, onions are added and placed on the stove. The mass is boiled for 10 minutes, tomato paste is added, after another 10 minutes, garlic and spices. The sauce is boiled for 3 minutes and adjika from the plum is ready for the winter. It will remain to close it in banks and send for storage.
If there are no chili pods, then in this recipe it can be replaced with red ground pepper. Add it to taste at the end of cooking along with the rest of the spices.
Recipe 5: Adjika from plum for the winter with bell pepper
Bell pepper is an invariable component of classical adjika. But with plums, it also works well. These two products perfectly complement each other, the sauce is pleasant and rich.
Ingredients Required:
• sweet pepper 2 kg;
• plums 1.3 kg;
• 300 g garlic;
• hot pepper 3 pods;
• spices.
Cooking method
Sweet and hot peppers free from seeds, plums from seeds. Cut vegetables into arbitrary pieces, split plums into halves. Put everything in a pan, pour a glass of water and put on fire. Peel and chop the garlic at this time. After the pepper is soft, turn off the fire, cool the mass, add the garlic and beat the blender into the puree. Add spices, mix. Boil for a minute and pour the sauce into banks, roll up.
Recipe 6: Winter Plum Adjika with Walnuts
Plum adjika with walnuts - spicy sauce, which is sure to appeal to the household as well as guests. This original blank will tell about the culinary abilities of the hostess and replenish the piggy bank of the best recipes.
Required ingredients:
• prunes 3 kg;
• walnuts 0.3 kg;
• Bulgarian pepper 1 kg;
• garlic 0.2 kg;
• sugar 0.1 kg;
• ground pepper 1 tbsp. l .;
• salt.
Cooking method
Prepare prunes and peppers, free from seeds. Peel the garlic. Skip the plums, garlic and pepper through a meat grinder, send to the stove. Bring to a boil, cook for 45 minutes. Sort the kernels, remove the septum. Warm up in a dry frying pan for 1-2 minutes, you can in the oven. Cool and grind through a meat grinder or crumble with a rolling pin. 45 minutes after cooking the sauce, add sugar, salt, hot pepper, mix, add the chopped nuts, boil for 2 minutes and roll the adjika from the plum for the winter in jars.
Nuts can not be fried in a pan, but since they acquire a more pronounced taste, the sauce turns out more fragrant.
Recipe 7: Georgian plum for winter in Georgian
There is still much debate about the origin of adjika. Some people consider Abkhazia to be the birthplace of the popular sauce, others to Georgia. But today the recipe has been changed a huge number of times, and you can even cook Russian adjika in Georgian, but with the addition of a national sauce.
Ingredients Required:
• plums 2 kg;
• Georgian adjika 0.3 kg;
• tomato juice 0.5 l;
• salt.
Cooking method
Free the plums, add half a glass of water and put steamed on the stove. To prepare adjika from plums for the winter, you will need a ready-made Georgian sauce. If not, then you need to cook. Make it easy. It is necessary to grind the pods of hot peppers with 3-4 cloves of garlic, salt and herbs.
Commonly used basil, cilantro, curry can be added.
When the plums are steamed, they are crushed through a meat grinder or a blender, tomato juice, salt and Georgian pepper adjika are added. All is mixed, brought to a boil, boiled for 5 minutes and laid out in jars. Roll up, turn over the lid, cover with a warm blanket, hold under it until it cools completely. Adzhika from plums for the winter in Georgian is ready!
According to the Georgian recipe, smoked pepper pods are used and mashed by hand with spices. But it has long been simplified. If desired, you can add a few drops of liquid smoke to the finished adjika, which will give the sauce a light smoked flavor.
Recipe 8: Winter Plum Adjika with Vegetables
Traditional adjika is very spicy and cannot be eaten with spoons. But this is not always the case.
Below is the recipe - interpretation. The sauce is prepared with the addition of a large number of vegetables, has a lighter taste and is somewhat reminiscent of caviar.
Ingredients Required:
• plums 1.5 kg;
• carrots 0.5 kg;
• onion 0.5 kg;
• sunflower oil 0.2 kg;
• sweet pepper 1 kg;
• sharp pods 0.2 kg;
• Vinegar 70% 2 tbsp. l .;
• salt.
Cooking method
Peel the onion, chop randomly, but not very finely. Grate the carrots or cut into thin circles. Sweet and hot peppers free from seeds, cut into arbitrary pieces. Remove pits from plums.
Pour butter into a cauldron or saucepan with a thick bottom, pour onions and carrots and sauté for 5 minutes, add pepper, put plums, cover and simmer until soft. Products will give off juice, but if it is not enough, then you can add a glass of water. When the vegetables become soft, you need to turn off the stove and cool the mass. Then punch it with a blender or mince it. Add spices, boil vinegar for 2 minutes, arrange in banks and roll up.
Recipe 9: Winter Plum Adjika with Green Pepper
Green and red peppers differ in taste and it is difficult to say which one is better. Someone likes an unripe product, and someone likes vigorous red pods more. For a change, you can cook adjika from plums for the winter with green hot pepper.
Ingredients Required:
• plums 2 kg;
• hot green pepper 0.6 kg;
• walnuts 0.2 kg;
• garlic 0.2 kg;
• salt, spices.
Cooking method
Pods of green pepper and garlic, peel, remove seeds from plums. Grind everything through a meat grinder, pour in 200 ml of water, bring to a boil and cook for 1 hour, stirring regularly from the bottom. Salt salt for 10 minutes before the end of cooking, add any spices to taste. Coriander is good for this recipe. But you can add nothing, since nuts with garlic by themselves give a good taste. Arrange adjika from plums for the winter in jars and put away for storage.
Recipe 10: Winter Plum Adjika with Ginger
This sauce has a stunning ginger flavor, and it will also become a protector against colds and flu during the cold season.
Ingredients Required:
• Drain 2 kg;
• sugar 0.1 kg;
• ginger 0.1 kg;
• hot pepper 0.2 kg;
• tomato paste 0.5 kg;
• Vinegar 1 tbsp. l .;
• salt.
Cooking method
To prepare adjika from plum for the winter with ginger, you need to clear the fruits from the seeds, twist through a meat grinder with pepper and put on the stove. Boil for 25 minutes, pour in tomato paste and chopped ginger. It can also be passed through a meat grinder or grated. Add sugar and salt.
Boil for 10 minutes, pour in vinegar essence, stir and spread on the jars. Roll up for the winter key.
Adjika from plum - tricks and useful tips
• If the bones from the plum are poorly removed, then you can put the fruit in the pan, add a little water and steamed. Then it remains only to remove the bobs.
• The sharpest adjika is obtained with the addition of red pods of hot pepper. Greens are not so vigorous, so they need to be taken 2 times more than red ones.
• It is not necessary to clog all adjika. You can save a few metal lids, use nylon and put the jars just in the refrigerator. The sauce will quietly stand for several weeks.
• Russian people came up with adding tomatoes to adjika to reduce its severity. If there are tomatoes in the recipe, they can be of any degree of ripeness, but not overripe.
• Adjika can not only be used in its pure form, but also added to various dishes. It is especially tasty to bake chicken with it. It is enough just to coat the carcass from all sides and place in the oven. The chicken will acquire a bright and crispy crust, excellent aroma and taste.
• You can add any spices and herbs to adjika, but if walnuts are included, it is better not to get involved. Otherwise, their special taste will be lost.
• Sauce from unripe plums will be very sour, from overripe fruits too sweet. It is important to choose dense, moderate-ripened fruits.
Plum adjika is a wonderful and versatile sauce that is easy to prepare. Any housewife must have several recipes for this wonderful and beloved workpiece.
