The best recipes for harvesting plum adjika for the winter. Adjika from plums for the winter: recipes you will lick your fingers Adjika from prunes a classic recipe for the winter

And it turns out very tasty adjika with plums. Yes, yes, it is adjika. She has a very interesting taste - soft and spicy at the same time, and also an appetizing appearance.

An employee shared with me a successful recipe for adjika with plums: I wanted to cook some kind of non-standard sauce for the winter, I voiced this idea at work and immediately received detailed description the process of preparing delicious and tender adjika with plums.

Moreover, the next day, an employee brought me a jar of such adjika for testing and solemnly handed me a package with plums from her own garden. As you understand, I had nowhere to retreat, so I used both her plums and the recipe. I really liked the result, and now I close such a blank every year.

I will be happy to share with you, dear friends, how to cook adjika with plums - I'm sure you will like it too!

Ingredients:

• 1 kg plums;
• 1 kg of tomatoes;
• 0.5 kg of carrots;
• 350 g of bell pepper;
• 1-2 pieces of hot pepper;
• 10-14 cloves of garlic;
• 100 g sugar (or to taste);
• 2 teaspoons of salt with a large slide;
• 100 g of vegetable oil;
• 2 tablespoons 9% vinegar.

* The weight of already prepared ingredients is indicated: the plums have been pitted, the peppers have been cleaned of seeds and partitions. From this amount of ingredients, approximately 2-2.1 liters of adjika are obtained.

How to cook adjika with plums:

Wash all vegetables and plums thoroughly in running water. If the tomatoes are large, then cut them into small random pieces - so that they enter the meat grinder hole. Cut hot pepper into 2-3 parts. Cut the bell pepper lengthwise, cut out the stalk, remove the seeds and partitions. Cut the bell pepper into slices that will go into the meat grinder hole. We cut the plums in half and remove the seeds (since the plums are hard, you can’t do without a knife). And, if the plums are large, cut the halves in half again.

We peel the carrots, rinse again and rub on a coarse grater - to make it easier to work with a meat grinder. But you can also cut carrots into thin long pieces - so that a meat grinder can handle them.

Prepared ingredients: plums, hot and bell peppers, carrots and tomatoes are passed through a meat grinder. For cooking adjika, choose a stainless steel pan with a thick bottom. V enamel saucepan adjika will burn - its taste will be spoiled. Pour all twisted products into a saucepan and put it on fire.

Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

Put salt, sugar and mix. On the same low heat, cook for another 30 minutes.

pouring vegetable oil and vinegar, mix and continue to cook for another 10 minutes.

We put the garlic, passed through the garlic press, into the adjika, mix and taste for salt: you may need to add a little salt so that the adjika with plums turns out to be balanced in taste.

We again put the pan with adjika on the fire and cook for another 10 minutes, stirring a couple of times during this time.

Adjika from plums for the winter: recipes you will lick your fingers

Adjika is a seasoning from the national Abkhaz cuisine, piping hot and fragrant, which has become the basis for a wide variety of seasonings and sauces with the addition of herbs, tomatoes, sweet peppers or plums.

Considering the experience of previous seasons, when this adjika did not even survive until winter. Amazing flavor that hits the taste buds bright taste and fantastic color - these are the three main components of the success of this adjika. You can take absolutely any plums - red, yellow or green. But the most radical color of the sauce comes from blue plums. I also like the taste of them.

Universal sauce for meat and vegetable dishes.

Who said that only desserts can be made from plums? Deep delusion!

We will tell you how to cook spicy plum adjika for the winter, which will win you over with its unusual taste.

The sauce goes well with meat, fish dishes, goes very well with legumes and potatoes.

Therefore, it can be a godsend not only for meat-eaters, but also for vegetarians.

The set of spices remains unchanged: hot red pepper, suneli hops, garlic and rock salt. I tried to cook many adjika recipes, but most of all I was captivated by plum adjika, a recipe for the winter, so I use a lot of fruits and vegetables.

General principles of preparation

For the preparation of adjika from plums for the winter, ripe fruits are suitable, without damage 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 stone is well separated. This will take less time to prepare the fruit. The skin of the plum does not need to be removed, since it is it that gives the spicy sourness and an unusual aroma to the finished sauce. Although some housewives prefer to steam the fruit and wipe it through a sieve. But here it's 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, then it will grind the mass into a homogeneous and gentle puree in which the skins will be invisible. You will also need a stainless steel saucepan or basin.

Often, garlic with hot pepper is added to adjika from plums. Their number can be varied, depending on the desired sharpness. The sauce must undergo heat treatment and roll up into 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.

Spicy plum adjika for the winter

Ingredients for 2 liters of adjika:

• plum (blue, elongated) - 3 kg,
• basil (blue) - 3 bunches,
• celery greens - 3 bunches,
• dill - 3 bunches,
• parsley - 3 bunches,
• tomatoes - 600 grams,
• chili pepper - 3 pieces,
• suneli hops - 6 tablespoons
• coarse salt - to taste (I put 3 tablespoons),
• garlic - 1.5 heads

Cooking time - 50 minutes

Step by step recipe. lick your fingers

1. First of all, plums need to be sorted out and washed thoroughly. For the sauce, it is not necessary to take only strong fruits. The main thing is that they do not have rotten fragments.

2. We extract the bones from the plums. You can cut them with a knife, and the bones are removed from soft plums without additional tools. We do not remove the skin, it will give the sauce that amazing color and the necessary acid.

3. Finely chop the blue basil and pour it into the plums.

4. Just as finely chop the rest of the greens - celery, parsley and dill. Pour into a saucepan where adjika will be cooked.

5. Mandatory ingredient - chili pepper. we do with you spicy sauce, so we do not remove the pepper seeds, just cut them into several pieces. We cut the tomatoes into pieces of any shape, the sizes also do not matter - the sauce will break through with a blender.

6. Add suneli hops and salt. Be sure to take rock salt. The usual cookbook is not suitable - it will ruin any preservation. As for the amount of salt, here I recommend proceeding from your tastes. If you are preparing adjika from plums for the first time, then put 1.5-2 tablespoons. And then try the sauce after cooking. If you find it unsalted, add salt.

7. Mix everything. I do this with my hands while mashing the plums to release their juice.

8. Put the pan on the stove. Bring to a boil. (We do not add water! The juice that stands out from the plums is enough.) Then we reduce the heat to a minimum - the sauce should only gurgle slightly. And cook adjika for 20 minutes, stirring. We do not cover with a lid.

9. Punch the cooked plums with an immersion blender for at least five minutes until a smooth, shiny homogeneous mass is formed.

10. And only after that add garlic - you can grate it on a fine grater if there is no garlic press. (And at the same moment you can try the sauce, is it salted enough and add salt if necessary.) After all this, the sauce must be boiled again (literally a minute). That's all. Pour the sauce into dry sterilized jars. We close with pre-boiled screw caps or specially designed for seaming. After that, we turn the jars upside down, wrap them in a blanket and leave them in this form until they cool.

cooking recipes

Plum adjika is a surprisingly tasty and fragrant sauce with a pronounced spicy tinge, unlike anything else. We are used to making fruit compotes, jams and preserves, and we are very surprised when we have to try meat sauce made from plums or other berries at a party.

Adjika has Caucasian roots. In Abkhazia, Georgia, they treat hot sauces with respect, pouring them over traditional shish kebab or lamb on a skewer. Making a plum dressing is not much more difficult than an identical product made from tomatoes, hot peppers and other vegetables. The manufacturing technology also has a preparatory stage and the main one, and if you want to make blanks for long-term storage, you need to process containers designed for this purpose. Any adjika, the recipe for which you can choose for the winter by reading the article below, requires mandatory heat treatment of containers.

Traditionally in Russia for capping use glass jars volume of 500 or 700 grams. Their sterilization occurs by boiling or exposure in an oven at high temperatures. The average time for this procedure is about 10 minutes.

simple recipe

I offer you amazing delicious recipe adjika from plums for the winter that you will lick your fingers. Adjika from plums for the winter requires the following proportions:

• for 2 kilograms of fruit
• -200 grams of garlic,
• three pods of red hot pepper,
• 200 grams of granulated sugar,
• 2 tablespoons salt
• and the same amount of tomato paste.

After purchasing all the ingredients according to the list provided, they must be prepared. Wash the fruit, remove the stones and cut into slices for convenience. Next, collect the meat grinder and pass the plum and pepper through it. Transfer the resulting raw puree to a saucepan, add tomato paste, salt and sugar to it. Simmer the sauce over low heat for forty minutes. At this time, the garlic should be crushed in a press and transferred to the pan five minutes before the end of cooking. Hot adjika from plums for the winter is poured into sterile jars and rolled up with lids scalded with boiling water. Then the blanks must be turned upside down and kept in this position under several blankets for two to three days.

Adjika from plums has many recipes, but in any case, you should remember that you need to cook with desire, love and kindness, then it turns out to be especially tasty and really homemade.

Fruit sauce can be prepared not only from one plum, adding, for example, quince. This option has an unforgettable tart taste and amazing aroma. In general, adjika can be prepared different ways, but almost always in its composition there are garlic and red pepper. This is due to the fact that the original purpose of the sauce is to give the main dish a spicy taste.

Recipe with quince

So, adjika from plums for the winter with quince. This recipe calls for the following:

• 700 grams of fruit,
• 1.5 kilograms of bell pepper,
• one head of garlic
• capsicum red pepper (2 pieces),
• salt to taste
• and 1 tbsp. a spoonful of sugar.

Wash, clean all components and grind them. Pass the ingredients through a meat grinder and cook over low heat for about an hour. The finished product is laid out in pre-treated jars and rolled up with sterile lids.

Adjika from plums for the winter always helps out for festive table. There are almost never any guests who are indifferent to this dish. Believe me, once you try this delicious sauce, you will cook it every year!

The recipe for the easiest and fastest adjika from plums for the winter

The classic plum adjika recipe for the winter has a harmonious, sour-spicy taste. The sauce is perfect for meat dishes. In Georgia, it is served with lamb barbecue and other national meat dishes.

• plum 1 kg;
• garlic 100 gr.;
• salt 1 tbsp. l.;
• sugar 2 tbsp. l.;
• 2 pods of hot pepper;
• 2 spoons of tomato sauce.

Remove pits from plums, remove seeds from peppers. 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 for 5 minutes, add ground garlic. Let it boil for 3 minutes and roll adjika from plums for the winter into sterile jars.

After laying the salt and sugar, it is recommended to take a sample from the sauce. If it is sour, then you can add more sugar if desired. If, on the contrary, the sauce turned out to be sweet and lacks piquancy, then you can add a little citric acid, apple or wine vinegar.

Recipe with beets

Quince is a wonderful fruit that can be used when preparing plum adjika for the winter. The sauce acquired an unusual aroma and rich taste. No need to worry about the astringency of quince, ready dish it won't be felt.

• plum 2 kg;
• quince 1 kg;
• beets 1 pc.;
• garlic 300 gr.;
• 5 chili pods;
• salt, sugar.

Rinse fruits, garlic and pepper. Remove the stones from the plums, cut the quince into pieces and remove the core with seeds. Peel the garlic and beets, remove the seeds from the pepper. Grind all ingredients together, except garlic. Him separately. Put the sauce on the stove to cook for 40 minutes, then add spices and chopped garlic, boil for 5 minutes and you can roll adjika from plums for the winter.

Beets are used in this recipe to give the sauce a rich color. But if desired, this ingredient can be excluded.

Adjika recipe from plums with tomatoes

Tomatoes go well with peppers, garlic and, of course, plums. The sauce prepared according to this recipe tastes like store-bought ketchup, but is much more natural and healthier. For cooking, you can use any spices to choose from: coriander, basil, cloves, turmeric.

• tomatoes 3 kg;
• cherry plum or plum 1 kg;
• red pepper 1 tsp;
• onion 0.5 kg;
• spice mix.

The sauce will turn out tender if you remove the skin from the tomatoes. To do this, you need to boil water in a saucepan, leave it on a small fire. Put tomatoes in a slotted spoon or colander, dip in boiling water, stand for a minute. Then pull out and drop into cold water. Do this with the whole batch. The peel will easily leave the vegetable.

Free the plums from the stone 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 readiness, add spices, boil and close adjika from plums for the winter in jars.

Playing with the type and amount of spices, you can make a spicy sauce or with a natural taste. But you need to be careful with cloves. Its aroma dissolves over time and can become overbearing during storage. For this amount of products, 4-5 stars are enough, which are best ground into powder.

Recipe for spicy plum adjika for the winter

This recipe for adjika with plum for the winter is especially loved by men. The sauce turns out to be very spicy, it goes well not only with meat, but also with dark bread with first courses.

• tomato paste 500 gr.;
• plums 1 kg;
• onion 500 gr.;
• garlic 200 gr.;
• 5 chili pods;
• spices.

Onions and garlic are peeled, chopped separately. A stone is removed from the plums, seeds from the pepper, then they are scrolled through a meat grinder, onions are added and put 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 plum adjika is ready for the winter. It remains to close it in banks and send it 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 with bell pepper

Bulgarian pepper is an invariable component of classic adjika. But it also pairs well with plums. These two products perfectly complement each other, the sauce is pleasant and rich.

• sweet pepper 2 kg;
• plums 1.3 kg;
• garlic 300 gr.;
• hot peppers 3 pods;
• spices.

Sweet and spicy pepper free from seeds, plums from pits. Cut the vegetables into random pieces, divide the plums into halves. Put everything in a saucepan, pour a glass of water and put on fire. At this time, peel the garlic and chop. After the pepper becomes soft, turn off the fire, cool the mass, add the garlic and mash with a blender. Add spices, mix. Boil for a minute and pour the sauce into jars, roll up.

Recipe for adjika from plums with walnuts for the winter

Plum adjika with walnuts - spicy sauce, which is sure to please 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.

• prunes 3 kg;
• walnuts 0.3 kg;
• bell pepper 1 kg;
• garlic 0.2 kg;
• sugar 0.1 kg;
• ground pepper 1 tbsp. l.;
• salt.

Prepare prunes and peppers, free from stones. Peel the garlic. Pass plums, garlic and pepper through a meat grinder, send to the stove. Bring to a boil, cook for 45 minutes. Sort out the nut kernels, remove the partitions. Heat in a dry frying pan for 1-2 minutes, you can in the oven. Cool and grind through a meat grinder or ceiling with a rolling pin. 45 minutes after cooking the sauce, add sugar, salt, hot pepper, mix, add chopped nuts, boil for 2 minutes and roll adjika from the plum into jars for the winter.

Nuts can not be fried in a pan, but this way they acquire a more pronounced taste, the sauce is more aromatic.

Recipe: Homemade plum adjika for the winter in Georgian

There is still a lot of controversy about the origin of adjika. Some people consider Abkhazia to be the birthplace of the popular sauce, 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 national sauce.

• plums 2 kg;
• Georgian adjika 0.3 kg;
• tomato juice 0.5 l;
• salt.

Remove the pits from the plums, add half a glass of water and put it on the stove to steam. To prepare adjika from plums for the winter, you will need ready-made Georgian sauce. If not, then you need to cook. It's easy to do. You need to chop the pods of hot pepper with 3-4 cloves of garlic, salt and herbs.

Basil, cilantro are usually used, curry can be added.

When the plums are steamed, they are crushed through a meat grinder or blender, tomato juice, salt and Georgian adjika from pepper are added. Everything is mixed, brought to a boil, boiled for 5 minutes and laid out in jars. Roll up, turn on the lid, cover with a warm blanket, keep 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 rubbed with spices by hand. 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.

adjika recipefor the winter with vegetablesfrom plums

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 amount of vegetables, has a lighter taste and is somewhat reminiscent of caviar.

• 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.;

Peel the onion, cut arbitrarily, but not very finely. Grate carrots or cut into thin circles. Free sweet and hot peppers from seeds, cut into arbitrary pieces. Remove pits from plums.

Pour oil into a cauldron or pan with a thick bottom, pour onions and carrots and sauté for 5 minutes, add pepper, put plums, cover and simmer until soft. Products will secrete 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 pass through a meat grinder. Add spices, boil vinegar for 2 minutes, arrange in jars and roll up.

Plum adjika recipe for the winter 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, while someone likes vigorous red pods more. For a change, you can cook adjika from plums for the winter with green hot peppers.

• plums 2 kg;
• hot green pepper 0.6 kg;
• walnuts 0.2 kg;
• garlic 0.2 kg;
• salt, spices.

Peel the green pepper pods and garlic, remove the stone from the 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 goes well with this recipe. But you can not add anything, as nuts with garlic themselves give a good taste. Arrange adjika from the plum for the winter in jars and put away for storage.

Plum adjika recipe for the winter with ginger

This sauce has an amazing ginger flavor, and it will also protect against colds and flu during the cold season.

• plum 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.

To prepare plum adjika for the winter with ginger, you need to peel the fruits from the stone, 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. Pour sugar, salt.

Boil for 10 minutes, pour in vinegar essence, stir and arrange in jars. Roll up for the winter with a key.

1. If the seeds from the plum are poorly removed, then you can put the fruits in a saucepan, add a little water and steam. Then it remains only to take out the beans.
2. The most spicy adjika is obtained with the addition of red pods hot pepper. Greens are not so vigorous, so they need to be taken 2 times more than reds.
3. It is not necessary to clog the entire adjika. You can save a few metal lids, use nylon and just put the jars in the refrigerator. The sauce will sit quietly for several weeks.
4. Adding tomatoes to adjika was invented by Russian people to reduce its spiciness. If the recipe contains tomatoes, then they can be of any degree of ripeness, but not overripe.
5. Adjika can not only be used in its pure form, but also added to various dishes. It is especially delicious to roast chicken with it. Simply coat the carcass on all sides and place in the oven. The chicken will acquire a bright and crispy crust, excellent aroma and taste.
6. You can add any spices and herbs to adjika, but if walnuts are included, then it’s better not to get carried away. Otherwise, their special taste will be lost.
7. Sauce from unripe plums will be very sour, from overripe fruits too sweet. It is important to choose firm, moderately ripe fruits.

Here you will find recipes for adjika from plums for the winter at home, you will lick your fingers. Plum adjika is a wonderful and versatile sauce that is easy to prepare. Any housewife must have several recipes for this wonderful and beloved preparation.

In Georgia, a traditional hot sauce with a sweet and sour taste called “tkemali” is prepared from plums for the winter. An interesting alternative is adjika from the same fruits collected from a fruit tree. Lick Your Fingers recipes allow you to quickly prepare a fragrant sauce that goes well not only with meat and fish dishes, but also a potato side dish, Italian pasta.

The taste of any dish is easy to supplement or even change with a variety of sauces. Spicy adjika from plums is distinguished by a delicate structure that allows you to make poultry meat or pork chops softer and juicier. Sour fruits are used to prepare the sauce.

Ingredients:

• plums - ½ kg;
• Bulgarian pepper - the same;
• garlic heads - 2 pcs.;
• hot pepper - 2 pcs.;
• tomato paste - 30 g;
• sugar - 100 g;
• vinegar - 10 ml;
• salt - a stack.

Progress:

1. Pepper fruits are cleaned of seeds, and fruits are pitted, garlic heads are divided into cloves and peeled.
2. Prepared ingredients are passed through a meat grinder.
3. The mass is laid out in a saucepan, where the remaining components from the grocery set are thrown, except for vinegar.
4. The contents are brought to a boil and simmered for about half an hour.
5. Vinegar is added to the composition 2-3 minutes before the end of the heat treatment.
6. ready sauce poured into pre-sterilized jars, corked, turned over and in this state, covered with a warm blanket, left to cool.

Plum sauce without cooking

Contrary to popular belief that only heat-treated products can be harvested for the winter, delicious adjika prepared cold. Instead of plums collected from a tree, you can use prunes: the sauce at the exit will turn out to be thicker. Its quantity will be similar to fresh fruits.

Ingredients:

• plums - ½ kg;
• Bulgarian pepper - 12 pcs. red;
• garlic heads - 2 pcs.;
• hot pepper - 3 pcs.;
• tomato paste - 250 g;
• sugar - 180 g;
• vinegar - 30 ml;
• salt - 30 g.

The dish is prepared in the following order:

1. Fruits are pitted (should be ½ kg).
2. Peppers are cut into slices, after removing the seeds.
3. Do the same with chili pods. To make the taste softer, use 2 fruits.
4. garlic heads divided into teeth.
5. Prepared vegetables and fruits are passed through a meat grinder.
6. Concentrated paste, sugar, salt and vinegar are introduced into the resulting mass.
7. The jars are washed and dried in the oven, and the lids are boiled for about 5 minutes.
8. The sauce is laid out in containers, which are rolled up and sent to a cool place - a refrigerator, a deep basement.

Advice!

If you double the amount of all the ingredients, you can roll up about 8 jars with a volume of 0.5 liters.

Without sterilization

Adjika, like other sauces and snacks originating in the mountainous landscapes of the Caucasus, is characterized by spicy notes, which are obtained through spices and a combination of various ingredients. Highlanders love spicy dishes, including dressings. But if the sauce will be eaten by children, it is better to exclude chili from the composition.

Ingredients:

• plums - 4 kg;
• garlic - 300 g;
• hot pepper - 100 g;
• tomato paste or tomatoes - to taste;
• sugar - 160 g;
• salt - 100 g;
• greens - to taste.

Progress:

1. The drains are thoroughly washed so that no impurities remain.
2. The pits are removed either by hand or with a knife if the fruit is firm.
3. Vegetables are prepared: garlic is divided into cloves, which are peeled, seeds are extracted from different types of pepper.
4. All the ingredients are ground in the blender bowl, and then the slightly whipped mass is sent to the pan.
5. When the future adjika boils, the tomato component is thrown into it (if the tomatoes are fresh, they are pre-skinned and mashed), salt and sugar.
6. Simmer the sauce for 90 minutes over low heat.
7. 15 minutes before the end of the stew, chopped greens are added.
8. The sauce is distributed in sterile jars, which are rolled up, and after complete cooling they are sent for storage in the basement.

Plum adjika is traditionally a spicy sauce. However, depending on personal preferences, the cook regulates the amount of hot pepper in the composition. tomato paste and housewives often introduce tomatoes in different proportions, also relying on their own taste.

To prepare plum adjika, you will need ripe fruits without flaws (wormholes and rotten areas). You can use any variety of berries. But if there is a choice, it is recommended to give preference to varieties with a well-separated bone. The skin of the fruit cannot be removed, because it is to her that the plum adjika recipes for the winter owe their unique sourness and enchanting aroma.

Plum adjika recipes

Being engaged in the preparation of this variety of sauces, each housewife is guided by her own preferences and wishes of the household. You can steam the berries before you start creating a dish, you can grind the ingredients as much as possible. It all depends on personal preferences.

Advice! Plum sauce goes well with meat and fish dishes, as well as potatoes and legumes.

Adjika from prunes

For the recipe you need:

• 4 kg of prunes;
• 450 g nuts;
• 1.5 kg of red bell and 50 g of any ground pepper;
• 200 g of garlic;
• salt to taste;
• 1 kg of sugar.

1. Peel vegetables and prunes, combine with garlic, grind and cook for 45 minutes.
2. Cool the nuts, heated in a pan, chop and add to the already cooked mass along with the remaining components.
3. Boil for 2 minutes, put in pre-steamed jars, roll up for the winter.

Adjika from yellow plums

Required Ingredients:

• 2 kg yellow plums;
• 2 tsp coriander;
• 1 st. l. allspice, the same amount of grated ginger root;
• 150 g of granulated sugar;
• 2 tbsp. l. salt;
• 6 cloves of garlic.

Step-by-step creation of adjika from yellow plums for the winter:

1. Remove the seeds from the berries, put the halves in a saucepan.
2. Add ground spices: ginger, coriander, pepper.
3. Pour in some water, add the remaining seasonings.
4. Boil fruits with spices for 20 minutes, rub through a sieve after a while.
5. Let it boil again, put it in jars, roll it up for the winter.

Plum adjika for the winter "Tkemali"

Required ingredients for the recipe:

• 4 kg plums;
• 200-250 g of tomato sauce;
• 5 st. l. salt;
• 300-350 g of garlic;
• 400 g of granulated sugar;
• 5-6 small sweet peppers and 2-3 hot ones;
• 2-3 tbsp. l. seasonings hops-suneli.

Recipe preparation process:

1. Remove the seeds from the berries, grind together with other ingredients.
2. Bring the resulting mixture to a boil, mix with the rest of the ingredients.
3. Allow the sauce to boil again, then pour into jars, roll up for the winter.

Spicy adjika from plums for the winter

To prepare this recipe, you will need the following products:

• 2 kg of large plums;
• 2 tbsp. l. salt (no slide);
• 2 hot peppers;
• 200-250 g of garlic;
• 4 tbsp. l. sugar and the same amount of vinegar.

Cooking sequence:

1. Remove seeds and pits from fruits.
2. After grinding the components, mix, cook for half an hour, stirring and removing the foam.
3. After half an hour, put spices and garlic into the boiling mixture.
4. Leave on fire for 5 minutes, make sure that at least 3 of them the mixture boils continuously.
5. Pour the finished dish into glass jars, roll up for the winter.

Plum adjika with tomatoes

Required components:

• 2 kg of tomatoes;
• 800 g plums;
• 500 g of onion;
• 1 tsp hot pepper.

In this plum adjika recipe, you can add basil, coriander, turmeric, cloves.

Cooking sequence:

1. Put the tomatoes in a colander and briefly immerse in a container of boiling water, then quickly dip in cold water. After such manipulations, the tomatoes can be easily removed from the skin, and the dish can be made more tender.
2. Combine pitted berries with onions and tomatoes, then finely chop all the ingredients in a blender, and then cook for half an hour over low heat.
3. As foam appears on the surface of the sauce, it is removed. Shortly before the end of cooking, add spices, and, having simmered a little, pour into jars, roll up for the winter.

Important! Adjika, made according to this recipe, is similar to the store-bought version.

Adjika with plums and beets

To prepare this recipe, you will need:

• 2.5-3 kg plums;
• 1 small beet;
• 1 kg of sweet and sour apples;
• 400 g of garlic;
• 5-7 pcs. Chile;
• salt and sugar.

Cooking sequence:

1. Rinse the components, remove the bones and seeds.
2. Grind all the ingredients, put in an enamel pan.
3. After boiling the prepared components for half an hour, season with garlic and spices.
4. Cook for another 5 minutes, put in steamed jars, close for the winter.

Important! An appetizer with the addition of beets becomes more satisfying and acquires a rich color.

Plum adjika for the winter with bell pepper

For the sauce according to this recipe you will need:

• 2.5 kg sweet and 4 large hot peppers;
• 1.5 kg of large plums;
• 400 g of garlic;
• spices to taste.

Cooking sequence:

1. Peel the peppers from the grains, and the berries - from the seeds.
2. Chop the vegetables and cut the berries in half.
3. Put all the ingredients in a saucepan, add 200-250 g of water and cook until all the ingredients are soft.
4. Cool the finished mixture, season with mashed garlic and grind with a blender to a puree consistency.
5. Add spices and cook for a few minutes.
6. Pour into steamed jars, close for the winter.

Adjika recipe with plums and zucchini

Required Ingredients:

• 1-1.5 kg of zucchini;
• 400 g plums and the same amount of bell pepper;
• 300 g carrots;
• 150 g of granulated sugar;
• 50 g of vinegar;
• 100 g sunflower oil(refined);
• 8 cloves of garlic;
• seasonings, herbs to taste.

Cooking process:

1. Grind the ingredients one by one and cook with the addition of sunflower oil for 20 minutes.
2. After this time, add the rest of the ingredients.
3. Let it boil again, pack in sterile jars and close.
4. Turn the jars over, cover with a thick cloth and leave in this position until completely cooled.

With walnuts

For the recipe you will need:

• 2-2.5 kg plums;
• 250 g nuts;
• 600 g of hot pepper;
• 200 g of garlic;
• salt, spices to taste.

Recipe step by step:

1. Remove the seeds from the fruits, and the seeds from the bitter pepper.
2. Grind all components with a meat grinder, pour in 250 g of water, cook for an hour.
3. 10 minutes before the end, add the rest of the components.
4. The finished mixture can not be rolled up. Keep refrigerated.

with ginger

For the recipe you will need:

• 2.5 kg plums;
• 600 g of sugar;
• 200 g fresh ginger;
• 150 g of tomato sauce;
• 250-300 g of hot pepper;
• 50 g of vinegar;
• salt to taste.

Cooking sequence:

1. Remove seeds and seeds from the fruits, mix everything, put on the stove.
2. After a quarter of an hour of cooking, add tomato sauce and finely chopped ginger. Add salt and sugar and cook for another 10 minutes.
3. Then add vinegar and, having thoroughly mixed all the components, put them in pre-steamed jars, roll them up for the winter.

with quince

Required Ingredients:

• 0.5 kg of plums, the same amount of quince;
• 1.5 kg of red sweet pepper;
• 8-10 garlic cloves;
• 30 g of sugar and salt;
• other spices to taste.

Recipe preparation sequence:

1. Grind fruits.
2. Mix the resulting puree, put on fire, bring to a boil.
3. Pour in all the spices and, after cooking for another 3-4 minutes, put the grated garlic.
4. Stir the cooled mixture again, bring to a boil, distribute in jars and roll up for the winter.

Terms and conditions of storage

If the dish is prepared for the winter, it must be subjected to heat treatment and roll up in sterile jars. In this form, the snack can be stored for a long time.

If you want to enjoy plum adjika immediately, you can cook it in small quantities, do not roll it up and store it in the refrigerator. The snack will not go bad for several weeks.

Conclusion

Plum adjika recipes for the winter are presented in a wide variety. By increasing or decreasing the amount of spices, the dish can be given the desired flavor. Experienced housewives caution is advised when dressing the sauce with cloves. The aroma of this spice tends to "bloom" after some time.

Adjika can be used as an ingredient in other dishes, such as baked chicken meat. Underripe berries will add unnecessary acidity to the sauce, while overripe ones will make it too sweet. Traditionally, for the preparation of this dish, fruits of moderate maturity are used.