Unusual adjika from plums

Many people are accustomed to thinking that plums can be used to prepare exclusively sweet dishes, desserts, jams or compotes. In fact, this fruit is quite suitable for making homemade sauces. For example, delicious adjika is made from plums.

Adjika from plums for the winter

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

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

Components for adjika:

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

1. Plums must be pitted and seeds removed from peppers. These components are crushed and simmered over low heat, removing foam regularly.
2. While the plums are boiling, you need to peel the garlic and chop it.
3. After half an hour of cooking, add salt and granulated sugar, stir and cook for another 5 minutes.
4. Then add chopped garlic.
5. After 3 minutes, the adjika is removed from the heat and placed in pre-sterilized jars, immediately sealed tightly.

During preparation sauce After adding sugar and salt you need to taste it. If the taste is too sour, add a little extra sugar. If there is not enough piquancy and adjika is too sweet, then add a drop of wine vinegar or lemon juice.

Adjika from tomatoes and plums

To obtain this version of adjika you will need:

• Half a kilogram 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 cumin.

1. First, you need to remove the skin from the tomatoes by cutting it crosswise and pouring boiling water over the tomatoes. The same can be done with plums.
2. You need to remove the pits from the plums and cut the tomatoes into several pieces. These components are pureed using a blender or meat grinder and set to boil over low heat.
3. Separately, heat a small amount of vegetable oil in a frying pan, add chopped hot pepper, cumin and garlic to it. The peeled and chopped onion is also sent there.
4. After 2 minutes of sauteing, add tomato paste, stir and fry a little more.
5. The contents of the frying pan are transferred to a saucepan with boiling sauce, sugar and salt are added. To make the consistency more uniform, you can beat the sauce a little with a blender.
6. After cooking for another quarter of an hour, remove the adjika from the heat.

Adjika from pepper and plums

Adjika cooked according to this recipe has a very bright taste, since pepper and plums go well together.

Required components:

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

1. First, you need to discard the seeds from the plums and peel the seeds from the peppers.
2. Chop everything and put it in a saucepan, pouring 200 ml of water into it. Bring the contents of the saucepan to a boil over low heat and boil until the peppers are soft.
3. The garlic is peeled, crushed and added to the adjika after it has cooled.
4. Then beat the sauce using a blender and add spices and salt to it.
5. The mass is put back on the fire and boiled for some time, then the finished adjika and sterilized jars 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 prepare plum adjika without cooking, 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 garlic.

1. First, you need to remove the pits from the plums and remove the seeds from the hot peppers.
2. All components must be ground using a meat grinder and mixed with tomato sauce, granulated sugar and salt.
3. After infusing for half an hour, the sauce can be served. This adjika is stored in the cold for several days.