Who said that only desserts can be made from plums? Deep delusion!
We will tell you how to cook piquant plum adjika for the winter, which will conquer with its extraordinary taste.
The sauce is great for dishes of meat, fish, very well with legumes and potatoes.
Therefore, it can be a godsend not only for meat eaters, but also for vegetarians.
Adjika from plum for the winter - general principles of cooking
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 from which the bone is well separated. It takes less time to prepare the fruit. It is not necessary to remove the skin from the plum, since it is it that adds spicy sourness and extraordinary flavor to the prepared sauce. Although some housewives prefer to stew the fruit and wipe through a sieve. But here is a matter of taste.
For harvesting adzhiki 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 saucepan for cooking the sauce or basin.
Garlic with hot pepper is often added to the adjika from plums. Their number can be varied, depending on the desired sharpness. The sauce must undergo heat treatment and rolled into sterile jars for long-term storage. But it can always be cooked in small quantities for sample and stored in the refrigerator for several weeks.
Recipe 1: Adjika from the plum for the winter
The classic recipe of adjika from plum for the winter has a harmonious, sour-spicy taste. The sauce is perfect for meat dishes. In Georgia, it is served with lamb shashlik and other national meat dishes.
Ingredients Required:
• drain 1 kg;
• garlic 100g;
• salt 1 tbsp. l .;
• sugar 2 tbsp. l .; • 2 hot peppers;
• 2 spoons of tomato sauce.
Method of preparation
Remove pits from plums, remove peppers from seeds. All grind and put stew. Periodically remove the foam with a spoon. At this time, you need to peel the garlic and chop separately. 30 minutes after boiling pour the sugar and salt into the sauce, boil 5 minutes add the minced garlic. Let it boil for 3 minutes and roll up the adjika from the drain for the winter in sterile jars.
After laying the salt and sugar, it is recommended to remove the sample from the sauce. If it is sour, then if you wish, you can still finish the sugar. 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: Adjika from plum for the winter with quince
Quince is a wonderful fruit that can be used in cooking adzhika from plum for the winter. Sauce purchased unusual flavor and rich taste. No need to worry about the quinceness 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.
Method of preparation
Wash fruit, garlic and pepper. Remove bones from plums, cut quince into pieces and remove the core with seeds. Peel the garlic and beets, remove the seeds from the pepper. All components, grind together, except garlic. Its separate. Put the sauce on the stove for 40 minutes, then add the spices and chopped garlic, boil for 5 minutes and you can roll the adjika out of the plums for the winter.
The beets in this recipe are used to give the sauce a rich color. But if desired, this ingredient can be excluded.
Recipe 3: Adjika from the plum for the winter with tomatoes
Tomatoes are well combined with pepper, garlic and, of course, plum. The sauce, prepared 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;
• plum or plum 1 kg;
• red pepper 1 tsp;
• onions 0.5 kg;
• mix of spices.
Method of preparation
The sauce will be tender if you remove the peel from the tomatoes. To do this, boil water in a saucepan and leave it on low heat. Put tomatoes in a skimmer or a colander, dip in boiling water, hold for a minute. Then pull and lower in cold water. Do this with the whole portion. Peel easily leaves the vegetable.
Free from plums and chop with onions and tomatoes. In this recipe, it is better to use a blender to make the mass 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 look and amount of spices you can make a spicy sauce or with a natural taste. But you need to be careful with the cloves. Its aroma dissolves with time and may become intrusive during storage. For this number of products 4-5 stars are enough, which are better crushed into powder.
Recipe 4: Spicy Adjika from the plum for the winter
This recipe for adzhika 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 1 kg;
• onions 500 gr .;
• garlic 200 gr .;
• 5 chilli pods;
• spices.
Method of preparation
Onions and garlic are peeled, minced 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, and after 10 minutes garlic and spices. The sauce is boiled for 3 minutes and the adjika plum is ready for winter. It will remain close to the banks and sent to storage.
If there are no chili pods, then in this recipe it can be replaced with red pepper. Add to taste at the end of cooking along with the rest of the spices.
Recipe 5: Adjika from the plum for the winter with bell peppers
Bulgarian pepper is a constant component of the classical adzhika. But with plums, it also combines 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.
Method of preparation
Pepper sweet and hot free from seeds, plums from the seed. Vegetables cut into arbitrary pieces, plums divided into halves. Put everything in a saucepan, pour in a glass of water and put on the fire. At this time, peel the garlic and chop. After the pepper is soft, turn off the fire, cool the mass, add the garlic and punch the blender into the puree. Pour spices, mix. Boil a minute and pour the sauce over the banks, roll up.
Recipe 6: Adjika from plums with walnuts for the winter
Plum adjika with walnuts - spicy sauce, which is sure to appeal to the household as well as guests. This original preparation will tell about the culinary abilities of the hostess and replenish the treasury of the best recipes.
Ingredients Required:
• 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.
Method of preparation
Prune and pepper to prepare, free from bones. Garlic peel. Skip the plums, garlic and pepper through a meat grinder, send to the stove. Bring to a boil, cook for 45 minutes. Kernels to sort, remove partitions. Warm up on a dry skillet for 1-2 minutes, you can in the oven. Cool and grind through a meat grinder or with a rolling pin. 45 minutes after boiling the sauce, add sugar, salt, hot pepper, mix, add chopped nuts, boil for 2 minutes and roll the adjika plums for the winter into the jars.
Nuts can not be fried in a pan, but since they acquire a more pronounced taste, the sauce is fragrant.
Recipe 7: Adjika from plums for the winter in Georgian
There is still a lot of debate about the origin of adzhika. Some people consider the birthplace of the popular sauce Abkhazia, others 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.
Method of preparation
Empty the plums, add half a glass of water and put on the stove. For the preparation of adjika from plums for the winter, you 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.
Usually used basil, cilantro, you can add curry.
When the plums are steamed, they are crushed through a meat grinder or blender, tomato juice, salt and Georgian pepper adjika are added. Everything is mixed, brought to a boil, boiled for 5 minutes and laid out on the banks. Roll up, turn over the lid, cover with a warm blanket, hold under it until it cools completely. Adjika from plums for the winter in Georgian is ready!
According to the Georgian recipe, smoked pepper pods are used and ground 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: Adjika from the plum for the winter 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 somewhat resembles caviar.
Ingredients Required:
• plums 1.5 kg;
• carrots 0.5 kg;
• onions 0.5 kg;
• sunflower oil 0.2 kg;
• sweet pepper 1 kg;
• sharp pods 0.2 kg;
• Vinegar 70% 2 tbsp. l .;
• salt.
Method of preparation
Peel onions, chop arbitrarily, but not very finely. Grate carrots or cut into thin circles. Sweet and hot peppers free from seeds, cut into random 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 produce juice, but if it is not enough, you can pour a glass of water. When the vegetables are soft, you need to turn off the stove and cool the mass. Then punch it with a blender or mince. Add spices, boil the vinegar for 2 minutes, spread on the banks and roll up.
Recipe 9: Adjika from the plum for the winter with green pepper
Green and red peppers are different in taste and it is difficult to say which one is better. Someone likes an unripe product, and someone loves more vigorous red pods. For variety, 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.
Method of preparation
Green peppers and garlic peppers to clear, remove bone 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. 10 minutes before the end of cooking, salt, add any spices to taste. Coriander is good for this recipe. But you can add nothing, as the nuts with garlic themselves give a good taste. Spread the plum adjika for the winter in cans and store for storage.
Recipe 10: Adjika from the plum for the winter 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.
Method of preparation
To cook the plum adjika for the winter with ginger, you need to peel the fruit, twist through a meat grinder with pepper and put it on the stove. Boil for 25 minutes, pour in tomato paste and chopped ginger. It can also be minced 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.
Plum Adjika - Tricks and Tips & Tricks
• 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 hot pepper pods. Greens are not so vibrant, so they need to be taken 2 times more than red ones. • It is not necessary to plug all adjika. You can save a few metal lids, use kapron and put the jars in the fridge. The sauce will quietly stand for several weeks.
• Adding tomatoes to adjika was invented by Russian people to reduce its sharpness. 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. Especially delicious bake with her chicken. It is enough just to coat the carcass from all sides and place it in the oven. The chicken will acquire a bright and crisp 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.
• Unripe plum sauce will be very sour, from over-ripe fruits too sweet. It is important to choose dense, moderately ripe fruit.
Plum Adjika is a wonderful and versatile sauce that is easy to prepare. Any hostess must have several recipes for this wonderful and well-loved preparation.
