Unusual adjika from plums

Many people are accustomed to believe that plums can be used to cook exceptionally sweet dishes, desserts, preserves or compote. In fact, this fruit is quite suitable for making homemade sauces. For example, they make delicious adjika from plums.

Adjika from plums for the winter

Homemade plum adjika perfectly complements meat and fish dishes, goes well with potatoes or legumes. Therefore, it can be safely recommended even for vegetarian dishes, and not only in traditional cuisine.

Adjika, prepared according to the classic recipe, produces a harmonious spicy-sour taste. Traditionally, this sauce is used in Georgian cuisine, where it is offered to many meat dishes.

Components for adjika:

• 1 kilogram of plums.
• 100 g of garlic.
• 1 large spoonful of salt.
• 2 large spoons of granulated sugar.
• 2 large spoons of tomato sauce.
• 2 hot pepper pods.

1. The plums must be pitted and the seeds must be removed from the pepper. These components are crushed and set to cook over low heat, regularly removing the foam.
2. While the plums are boiling, you need to peel the garlic and chop it.
3. After half an hour of cooking, salt is added to the sauce and granulated sugar, mix and cook for another 5 minutes.
4. Chopped garlic is then added.
5. After 3 minutes, the adjika is removed from the heat and placed in pre-sterilized jars, immediately sealed tightly.

During cooking sauce after adding sugar and salt, you must taste it. If the taste is too sour, add a little extra sugar. If there is a lack of piquancy and adjika is too sweet, then add a drop of wine vinegar or lemon juice.

Adjika from tomato and plum

To obtain this option for adjika, you will need:

• Half a kilo of large tomatoes.
• 300 g plums.
• 1 medium onion
• 2 cloves of garlic.
• 1 pod of hot pepper.
• 2 large spoons of tomato paste.
• 3 large spoons of granulated sugar.
• 2 small spoons of salt.
• A pinch of caraway seeds.

1. First, you need to free the tomatoes from the skin by cutting it crosswise and pouring boiling water over the tomatoes. The same can be done with plums.
2. Pits must be removed from the plums, and the tomatoes must be cut into several pieces. These components are mashed with a blender or meat grinder and boiled over low heat.
3. Separately, in a frying pan, heat a small amount of vegetable oil, add chopped hot peppers, cumin and garlic to it. Peeled and chopped onion is also sent there.
4. After 2 minutes sauté add tomato paste, mix and fry a little more.
5. The contents of the pan are transferred to a saucepan with boiling sauce, sugar and salt are added. To make the consistency more uniform, the sauce can be whipped a little with a blender.
6. After cooking for another quarter of an hour, the adjika is removed from the heat.

Adjika from pepper and plums

Adjika cooked according to this recipe turns out to have a very bright taste, since peppers and plums go well with each other.

Required components:

• 2 kilograms of bell pepper.
• One and a half kilograms of plums.
• 4 hot pepper pods.
• 350 g of garlic.
• Spices, salt.

1. First, you need to throw the seeds out of the plums, and peel the pepper from the seeds.
2. Everything is crushed and put into a saucepan, pouring 200 ml of water there. The contents of the saucepan are brought to a boil over low heat and boiled until the pepper is soft.
3. Garlic is peeled, crushed and added to adjika after it cools down.
4. Then beat the sauce with a blender and add spices and salt to it.
5. The mass is again put on the fire and boiled for a while, then the ready-made adjika and sterilized cans are laid out and hermetically sealed.

Adjika from plums without cooking

If the sauce is not prepared for long-term storage, then it is not at all necessary to use heat treatment. To cook adjika plum without boiling, you will need:

• 3 kg of ripe plums.
• 3 pods of red hot pepper.
• 1 bunch of fresh parsley
• 200 g granulated sugar.
• 200 g tomato sauce.
• 1.5 large spoons of salt.
• 300 g of garlic.

1. At the plums, you must first remove the seeds, and peel the hot pepper from the seeds.
2. All components must be chopped with a meat grinder and mixed with tomato sauce, granulated sugar and salt.
3. After half an hour of infusion, the sauce can be served. Such adjika stays in the cold for several days.