Do you think that prunes are mainly used for desserts and sweet dishes? Today we want to dispel this deepest delusion and teach you how to cook adjika from prunes, which will definitely conquer anyone with its piquant taste. If you like spicy and unusual, then this sauce will simply win you over from the first spoon.

Prune adjika is a spicy-spicy, insanely fragrant, with sweet fruity notes of seasoning that goes well with meat and poultry, perfectly complements rice, pasta and potatoes, turns such simple and familiar dishes into original and interesting ones. Even just spreading it on bread, you will be extremely tasty. This adjika has such a harmonious taste that will conquer any gourmet. This versatile sauce is just a godsend for both meat-eaters and vegetarians, everyone without exception likes it.

If you want to surprise with your culinary skills, then we offer you the best recipes for spicy adjika from prunes. You might think that the taste will be the same as plum sauce, but it is not. It is prunes that give adjika spicy notes of smoked meats.

Adjika from prunes with pepper

A big plus of this adjika is that it is prepared very easily and quickly. True, she eats even faster.

Ingredients:

• prunes - 1 kg
• tomato paste - 2 cups
• sweet pepper - 1 kg
• chili - 1 pc.
• salt - 1 table. spoon
• garlic - 200 g

We prepare all the ingredients: remove the seeds from the prunes, the seeds from the pepper, peel the garlic. We scroll everything in a meat grinder, mix with tomato paste and put it in jars. We don’t store it for a long time, and it’s unlikely to work out, such adjika is eaten very quickly.

Spicy adjika with prunes

Take:

We pass prunes with pepper and all herbs through a meat grinder, put on fire, adding salt, sugar, pepper and all spices. Bring the adjika to a boil, boil for 25 minutes, add the garlic passed through the press and cook for another 10 minutes, lay out the spicy hot adjika in sterilized jars, store in the cellar.

Adjika from prunes

Components:

• prunes - 1 kg
• tomato juice - 1 glass
• curry - 1 teaspoon
• salt - 1 tbsp. spoon
• chili pepper - 2 pcs.
• garlic - 1 head
• cilantro - 1 bunch

Grind cilantro with chili pepper and garlic in a blender, add curry and salt. We steam the prunes for 15 minutes, then grind them in a meat grinder, add a spicy spicy mass and tomato juice, boil for 10 minutes. If desired, a couple of drops of liquid smoke can be added to adjika for a special smoked flavor. Let the adjika cool down, after which it is ready for use, store in the refrigerator for 5-7 days.

Prune adjika is an original and not boring seasoning that can advantageously diversify the taste of any dish, make it much more appetizing and fragrant. Give yourself the opportunity to enjoy this divine taste - make a few jars with such an adjika for the winter. Do not be afraid to experiment - it's all more than justified.

Choose the best proven adjika recipes from plums to the site. Try options with a variety of spices, herbs, paprika and various varieties of plums.

Plum adjika is not only an original, but also a very simple recipe. Ripe plums are suitable for cooking, without rot, with a well-separated stone. The amount of garlic and hot pepper may vary depending on how spicy and with what accent you would like to get adjika. You can also diversify the recipe with different variations of spices.

The five most commonly used ingredients in plum adjika recipes are:

Interesting recipe:
1. Thoroughly wash the plums. Remove the stalks, pull out the bones.
2. Peel the garlic. Remove seeds from chili.
3. Thoroughly grind plums, garlic, chili in a blender or meat grinder. The more homogeneous the mass, the juicier and more delicate the sauce.
4. Now add salt, sugar, tomato paste and dry seasonings as desired and to your taste.
5. Mix everything well and put on a slow fire.
6. Cook for 20 minutes from the moment of boiling, stirring constantly.
7. Arrange the boiled adjika in carefully washed soda and sterilized jars.
8. Spin the adjika. Turn the jars upside down and wrap them in a "fur coat" until completely cooled.
9. Store preferably in a refrigerator or cellar.
10. Awesome sauce is ready. Bon appetit.

The five fastest plum adjika recipes:

Helpful Hints:
. For adjika from plums, the eel variety is best
. When adjika is cooked, it does not boil like a liquid, but “gurgles”. Be careful.
. From 1 kilogram of plum, 1 liter of adjika is obtained.

Adjika is a very tasty spicy snack that came to our cuisine from eastern countries. If you prepare this sauce correctly, then plum adjika for the winter according to the traditional recipe turns out to be very fragrant. Most often, additives such as hot red pepper, allspice black pepper, table salt, chili pepper and garlic are added to the workpiece. Some housewives, in addition, use suneli hops, cardamom and other spices, which give the finished sauce a unique flavor.
There are many options on how to cook this spicy appetizer, some prepare adjika according to plum recipes for the winter, others prefer a sauce based on bell peppers or tomatoes. We will talk in more detail about the first version of the snack. In this article, we will describe the most interesting options for preparing the workpiece, as well as clarify the nuances of cooking this sauce.

Plum adjika for the winter

Ingredients:

Ripe plums - 750 grams;
red tomatoes - 410 grams;
garlic spicy - 3 heads;
granulated sugar - 1 spoon;
coarse salt - 2 tablespoons;
hot pepper - 85 grams.

Cooking:

To begin with, fruits are prepared for plum adjika for the winter, for this, the berries are crushed with a meat grinder into a puree. Tomatoes are also sent there, they are twisted in a meat grinder immediately after draining. The seeds are cleaned from the pepper, and then it is crushed, if you want to get a spicier sauce, you can twist the peppers along with the seeds.

The garlic is peeled and sent to the vegetable composition. At the very end, a couple of tablespoons of salt are laid, and one spoon of granulated sugar. Everything is mixed, and then closed in jars of a small volume.

Advice! You can make adjika with plums and tomatoes for the winter according to this recipe by boiling the sauce for about half an hour. Then the snack will be stored longer.

Plum adjika with ginger

Ingredients:

Ripe plums - 2 kg;
granulated sugar - 1 glass;
hot pepper - 3 pieces;
coarse salt - 2 tablespoons;
tomato paste - 2 tablespoons;
young garlic - 210 grams;
ginger root - 35 grams.

Cooking:

If the hostess is looking for a way to cook adjika from plums for the winter, she should turn to this particular recipe. First you need to rinse and chop the plums with a blender. After that, garlic cloves and hot peppers, peeled from seeds, are added to the mass. The mass is again interrupted with a blender to get a homogeneous sauce.

In addition, you can finely chop the ginger root, and then make a puree out of it, ginger is the last to be added to plum adjika for the winter, prepared according to the recipe with a photo. Only after that, granulated sugar and coarse salt begin to be added to the snack.

At the last moment, a couple of tablespoons of tomato paste are introduced into the workpiece. The sauce is transferred into jars and then corked with screw caps. If desired, you can boil adjika with plums for the winter, according to this recipe, over low heat for twenty minutes.

Plum adjika for the winter in Georgian

Ingredients:

Salt - to taste;
ripe plums - 2.3 kg;
tomato juice - 520 ml;
Georgian adjika - 340 grams.

Cooking:

This is really the best and easiest recipe for adjika with plums for the winter, for it the plums are first peeled, then chopped into pieces and sent to cook for 35 minutes over low heat. Additionally, it is worth buying a special Georgian sauce in the store, it is also called Georgian adjika.

As soon as the fruits become soft, they can be mashed with a blender. About half a liter of good tomato juice is poured there, as well as salt and Georgian sauce. Everything is thoroughly mixed and put on fire again. It is enough to boil the workpiece for five minutes after the moment of boiling, and then adjika from plums for the winter, according to the best recipe, is rolled into small jars.

Advice! It is best to use homemade juice, as the purchased one contains dyes and thickeners.

Plum adjika with quince

Ingredients:

ripe quince - 1 kg;
table salt - to taste;
beets - 2 pieces;
ripe plums - 2 kg;
young garlic - 310 grams;
granulated sugar - to taste.

Cooking:

To begin with, it is worth preparing all the components of the recipe, for this, plums and quince are washed, after which they are cut into pieces of berries, and beets and garlic are also peeled. Now you can tell how to cook adjika from plums for the winter.

To begin with, plums and quince are simmered over low heat for 40-55 minutes until they become soft, beets, cut into small pieces, are also boiled with berries. The ingredients are ground with a blender, and then boiled for five minutes and garlic is added there. In addition, the sauce is adjusted to taste with granulated sugar and salt. The appetizer is cooked for 5 additional minutes and poured into jars.

Advice! You can make such an adjika with plums with the addition of tomatoes, one kilogram of vegetables will be enough.

Plum adjika for the winter with vegetables

Ingredients:

Acetic acid 9% - 55 ml;
ripe plums - 1 kg;
red tomatoes - 1 piece;
salt - 1 spoon;
granulated sugar - 95 grams;
hot pepper - 2 pieces;
sweet pepper - 510 grams;
young garlic - 3 heads.

Cooking:

To create adjika with plums and tomatoes for the winter, it is worth starting the process of preparing the plums, they are ground through a meat grinder, and then the tomato puree and chopped sweet pepper are sent there. After that, you can grind hot peppers and garlic cloves with a meat grinder. Salt and granulated sugar are added to the mixture, after which vinegar is poured.

The prepared plum mass is put on fire and boiled for 45-55 minutes, while the spicy adjika from the plum for the winter, according to this recipe, is cooked, it is worth sterilizing the jars. The finished sauce is poured into jars and twisted with lids.

Plum adjika for the winter with pepper

Ingredients:

Sour plums - 1.5 kg;
granulated sugar - 110 grams;
coarse salt - 55 grams;
sweet pepper - 1 kg;
hot pepper - 5 pods;

young garlic - 10 cloves;
table vinegar - 1 spoon;
parsley or dill - 1 bunch.

Cooking:

To create a spicy plum snack for the winter, you need to chop all the vegetable components with a blender. Next, add granulated sugar, tomato paste and a little salt to them. The sauce is mixed and put on fire for 45 minutes. After that, acetic acid is poured in, mixed and boiled for another 10 minutes. The finished snack is transferred to glass containers.

Adjika from prunes

Ingredients:

Tomato paste - 490 grams;
sweet pepper - 1 kg;
prunes - 1 kg;
young garlic - 210 grams;
hot pepper - 1 piece;
coarse salt - 1 tablespoon.

Cooking:

To begin with, it is worth preparing all the ingredients for adjika for the winter from prunes. To do this, hot peppers are cleaned of seeds, and the husk is removed from the garlic. If there are bones in the prunes, then it is better to remove them. All components are ground with a meat grinder, and then salt is added to them and mixed. The finished sauce is poured into glass containers.

Advice! To get a spicier snack, you can use more hot peppers.

Spicy plum adjika for the winter

Ingredients:

Sour plums - 1 kg;
spicy onion - 490 grams;
young garlic - 215 grams;
chili pepper - 5 pieces;
tomato paste - 510 grams;
various spices - to taste.

Cooking:

To begin with, it is worth peeling the onions and garlic, it is also necessary to prepare peppers and plums. These products are transferred to a bowl and crushed with a blender. After that, the sauce is put on the stove and boiled for ten minutes, then tomato paste is added to the appetizer, adjika is cooked for an additional 10 minutes. After the allotted time, salt and grated garlic are added to it. Leave the composition on the stove for 5 minutes, when the cooking is finished, you can add spices, then pour the workpiece into jars.

Advice! If there is no chili pepper at home, it can be replaced with ground red pepper.

Plum adjika with walnuts for the winter

Ingredients:

Walnuts - 310 grams;
sweet pepper - 1 kg;
salt - to taste;
sugar - 1/2 cup;
prunes - 3 kg;
black pepper - to taste;
garlic - 190 grams.

Cooking:

All fruits are crushed to get mashed potatoes, the workpiece is boiled on fire for forty minutes. After that, crushed nuts, salt, ground pepper and granulated sugar are added to it. Boil the composition for 5 minutes and pour into jars.

Plum adjika for the winter with green pepper

Ingredients:

cilantro - 1 bunch;
hot green pepper - 2 pieces;
garlic - 1 head;
curry - 1 spoon;
tomato juice - 1 glass;
prunes - 1 kg;
salt - 1 spoon.

Cooking:

All products are crushed with a blender, a glass of tomato juice is poured into the puree and the mass is boiled for ten minutes. To give an interesting taste, you can pour a few drops of liquid smoke into adjika. The finished sauce is poured into jars and stored in the refrigerator.

Advice! For hot sauce, jars should also be sterilized so that the appetizer is stored longer.

How to choose and prepare plums for adjika

It is best to pick acidic fruits that have dense pulp. If you use soft and juicy plums, then the finished adjika will come out too liquid. It is also important to select fruits that are not spoiled or dented. To prepare adjika "tkemali" from plums for the winter, you need to use only a variety of fruits called "tkemali", other types of plums simply will not work.

To get a spicy snack, you should use only hot red peppers, green peppers are not so hot, so they are used twice as much. Some jars of boiled snacks can be put in the refrigerator, having previously covered them with nylon lids.

Adjika is a spice originally from Abkhazia and Georgia. It can be made completely from various ingredients and seasonings. Classic adjika is spicy, but there are recipes for burning adjika, spicy, slightly spicy, sour and even sweet. They use adjika in the form of a paste, as a seasoning, or dilute it to get a sauce for dishes. Adjika from plums is a kind of simple adjika, sometimes it is also called tkemali. And thanks to its unsurpassed taste, it is often cooked at home and even harvested for the winter.

Which plums to choose for adjika?

Photo plums for adjika

Almost any variety of plum is suitable for adjika. However, depending on the variety, the dish may have a different taste. After all, plums are very sweet, sour or with a spicy aftertaste, with tender or elastic pulp. After cooking, the taste may or may not change much, and the pulp itself may soften well or remain hard. That is why it is worth experimenting with different varieties to determine the best one for a particular recipe.

Interesting!

Experimenting with different varieties of plums in adjika can be very interesting. But, if a certain type of plum is indicated in the ingredients, then it is best to take it in order to achieve the taste stated in the recipe.

Plums for adjika are used only fresh and whole. Initially, they should be with bones (they are selected during cooking). The fruits are taken without damage, with a good smell. It is also very important to make sure that they are ripe, if the recipe does not call for unripe fruits.

Adjika recipe from plums for the winter

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High-quality adjika from plums for the winter has a pleasant aroma, and its taste only improves over time. This recipe is also called - you will lick your fingers, as it has a rich and unique taste.

Ingredients:

• Plum (variety Ugorka, she is also Hungarian) - 3 kg;
• Tomatoes - 2 kg;
• Bulgarian pepper (preferably red) - 2 kg;
• Hot red pepper (fresh) - 8 pieces;
• Garlic - 3 medium heads;
• Sugar - 125 g;
• Parsley - 2 bunches;
• Salt - 90 g;
• Vinegar - 50 ml;
• Olive oil - 50 ml.

Cooking

1. All vegetables must be thoroughly washed under running water and peeled. It is important to remove the peel from the tomato.
2. The plum is washed and cleaned of drupes.
3. Plums, bell peppers and tomatoes are twisted through a meat grinder.

Instead of a meat grinder, a food processor is often used. This is quite convenient if a small portion of adjika is made.

1. Vegetable oil is poured into a saucepan for cooking a dish and twisted ingredients (tomato, plum, pepper) are poured. On a small fire, they are boiled for up to 10 minutes, constantly stirring, because the mass burns quickly.
2. Now you need to carefully chop the garlic, hot pepper and parsley. To do this, use a blender, a food processor or the same meat grinder - whichever is more convenient. Then all these ingredients must be sent to a common pan.
3. Salt, sugar, vinegar are added to adjika and boil for another 5 minutes over low heat, stirring regularly.
4. Ready-made adjika is poured into sterilized containers and rolled up. The jars are carefully turned upside down and wrapped in a blanket. After 24 hours, when they have completely cooled down, you can hide them for storage in a cellar or pantry.

A simple recipe for adjika from plums

Photo of ordinary adjika from plums

The simpler the recipe for a dish, the easier it is for hostesses to make it. The recipe for adjika from plums, presented below, is done elementarily, but the taste is not inferior to more complex types of dishes.

Ingredients:

• Plums (sour) - 2 kg;
• Garlic - 200 g;
• Red hot pepper (fresh) - 3 pods;
• Sugar - 200 g;
• Coarse salt - 60 g;
• Tomato paste - 60 g.

Cooking

1. Plums are washed from dirt, cut in half and the bones are removed.
2. Hot red pepper is washed, peeled and passed through a meat grinder with plums.
3. The resulting mass of plums and peppers must be poured into a container where adjika will be cooked, add tomato paste, granulated sugar, salt and put on low heat, cook for 40 minutes.
4. Garlic is peeled and chopped (you can use a press or a grater). 5 minutes before the end of cooking, it is poured into a container with adjika.
5. When adjika is fully prepared, it is poured into sterile containers and rolled up. The jars are turned upside down and covered with a blanket. When they cool down, they can be transferred to the rest of the preservation.

The best spicy plum adjika

Photo of spicy adjika from plums

This spicy plum adjika is a great substitute for spicy sauce from the store. It tastes good, tender and adds spice to any dish.

Ingredients:

• Plums - 1 kg;
• Tomato paste - 500 g;
• Onion (it is better to take spicy varieties) - 500 g;
• Garlic - 200 g;
• Chili pepper (fresh) - 5 pods;
• Spices.

Cooking

1. Garlic and onion are peeled and chopped into two containers.
2. Plums are washed and pitted, and hot chili is de-seeded. Pure halves of plums and chili must be mixed through a meat grinder.
3. Plum puree, chili and onion are mixed in a saucepan. They need to cook for 10 minutes on low heat. Then tomato paste is added to them, and after 10 minutes garlic and spices are also added.
4. The mixture should boil for 3 minutes and then the adjika will be completely ready.
5. The finished mixture can be poured into jars and rolled up.

Plum and tomato adjika recipe

Photo of adjika from plums and tomatoes

Often adjika from plums is made with the addition of tomatoes. They make the dish more interesting and unusual, similar to something like store-bought ketchup.

Ingredients:

• Plums (variety Hungarian) - 1 kg;
• Fresh tomatoes - 3 kg;
• Onion - 500 g;
• Red hot pepper (dry) - 1 teaspoon;
• Spices (basil, turmeric, cloves, coriander - to choose from or in mixtures).

Cooking

1. The tomatoes are fresh and the plums are washed. The peel is removed from the tomatoes, and the stone is removed from the plums.

Interesting!

Vengerka plums are used in many adjika recipes. If you take not overripe, then they will be moderately sweet. Although this is not for everyone, they can be replaced with more sour or honey varieties.

1. Onions, tomatoes and plums are chopped. You can use a combine, blender or meat grinder for this. But in any case, the mass must be homogeneous, so the knife is not suitable for grinding.
2. The sauce is poured into a saucepan, hot pepper is added to it, and the whole final mixture is boiled for half an hour. The sauce must be stirred so that it does not burn. When the foam begins to appear, it is removed with a spoon. Spices are added 3-5 minutes before the dish is ready.
3. Ready-made adjika from plums for the winter is distributed in jars and rolled up.

Tkemali recipe

Photo recipe adjika Tkemali

Georgian tkemali sauce is essentially the same plum adjika, however, it has a more sour and rich taste. Nevertheless, plum adjika is often called tkemali, so in this article I would like to present one of the most popular recipes for this sauce.

Ingredients:

• Plum red (sour) - 2 kg;
• Red hot pepper (fresh) - 2 pcs;
• Garlic - 1 medium head;
• cilantro - 1 bunch;
• Dill - 1 bunch;
• Green basil - 5-10 leaves;
• Suneli hops - 1 tsp;
• Savory - ½ tsp;
• Dried basil - ½ tsp;
• Dried coriander - 1 tsp;
• Coarse salt - to taste.

Cooking

1. Pour plums into the pan and boil whole until the pulp begins to easily separate from the stone. Then the stove is turned off, and the plums are poured into a colander to drain. The liquid will need to be drained - it will not be useful further.
2. Greens (cilantro, dill, green basil) are ground in a meat grinder.
3. In a meat grinder, peeled garlic, red pepper are also crushed (without a tail, but with seeds, so that the taste is hot). Each ingredient must be ground into a separate container.
4. The drained plums are rubbed through a sieve. The bones thus remain in the sieve, and all the pulp in the form of a puree passes down into the bowl.
5. After the pulp of the plums is ready, it is poured into a saucepan and boiled over low heat.
6. In a separate container, chopped greens, hot peppers, garlic, and spices (savory, suneli hops, dried basil, coriander) interfere. The mixture should be homogeneous.
7. When the plums boil, add a mixture of herbs and spices to them and mix well. It is not necessary to remove the tkemali from the fire; it should boil and boil for 2-3 minutes.
8. Now it remains only to pour the tkemali into sterilized jars and roll them up.

Adjika from plums is a very tasty sauce, seasoning that can be used as a dressing for salads, snacks or as an addition to meat, fish. And thanks to the variety of recipes, you can choose one that the whole family will love, with its own special composition of spices, herbs and possibly additional, secret ingredients.