5 best recipes for making adzhika from cherry plum for the winter
For the winter, cherry plum adjika has been closed for a long time. The finished product has a spicy taste with a slight sourness. By its consistency, it turns out to be homogeneous and sharp. Combines the taste of pepper, coriander and garlic. It goes well with meat dishes, especially kebabs. Cherry plum should not be replaced with plum, the latter loses to taste. Cooking adjika is quite simple.
Taste features of the workpiece
Adjika has a pleasant aroma. It smells like spices and garlic. Her taste is spicy, sour. It simultaneously resembles classical adjika and tkemali.
Rules for serving to the table
Adjika should be served as a sauce for meat, fish, French fries. I often use it as a snack, just spread on toasts. You can fill the first courses. She will add flavor to kharcho soup and Russian cabbage soup.
Required ingredients
To prepare adjika, you will need spices, salt and sugar. Greens are often added to it. It can be mint, dill, or cilantro. Saffron is used for aroma. Sometimes the classic recipe is diluted with zucchini or tomato.
We prepare fruits and vegetables
First, the cherry plum is prepared. It is washed and lightly boiled. When it cools down, the bones are removed. The rest of the vegetables are washed under running water. Pepper is peeled from the stalk and bones.
Ways and subtleties of cooking cherry plum adjika for the winter
The most delicious is adjika from yellow fruits.
So it is more aromatic. If using red fruits, then add tomatoes.
Classic recipe
Prepared from dark blue fruits. The recipe includes:
- 5 kilograms of fruit;
- 1.5 liters of water;
- half a kilo of garlic;
- 60 grams of red ground pepper;
- 30 grams of black ground pepper;
- slightly less than a kilogram of sugar;
- a little more than half a glass of salt;
- a glass of 9% vinegar.
The prepared fruits are rubbed through a sieve, the remaining ingredients are added and cooked for 5 minutes. Chop the garlic finely. While still hot, they are laid out in banks and rolled up.
From red cherry plum
It will take no more than an hour to prepare such a blank. You need to take:
- a kilogram of fruit;
- 2 heads of garlic;
- chilli;
- 2 bell peppers;
- a bunch of parsley and dill;
- 30 grams of suneli hops and salt;
- a teaspoon of sugar.
Bulgarian pepper, cut into large pieces, is placed in the blender's thicket. It is pre-cleaned of bones. Then add herbs, peeled chili and garlic. Pour in salt, sugar and spices. Fruits do not need to be boiled, you just need to remove the seeds. All are ground to a state of porridge, poured into an enamel saucepan and boiled for 15 minutes.
From red cherry plum
Here's another red fruit recipe. This sauce includes:
- 2 kilograms of fruit;
- large head of garlic;
- a bunch of cilantro;
- 60 grams of suneli hops and salt;
- 30 grams of sugar;
- ground red pepper.
The fruit is pitted and boiled until soft. Then grind in a blender. Put it back in a saucepan and bring to a boil.
Add the rest of the ingredients and cook for 15 minutes.
From yellow or green cherry plum
The color of such ajika is light brown. To prepare it you will need:
- 3 kilograms of fruit;
- half a kilo of sugar;
- 30 grams of salt;
- 15 grams of ground coriander and paprika;
- chilli;
- head of garlic;
- a bunch of cilantro and parsley.
Cherry plum is rubbed through a colander. You should get a liquid yellow-green solution. They put it on the stove to cook. Sugar, salt, spices are added to the container. Chop the greens with a knife, finely chop the red pepper, pass the garlic through a press. Add them to fruits. Cook for 10 minutes and turn off.
Tomato recipe
Yellow cherry plum works well for this recipe. It will take about a kilogram. You also need to take:
- 3 bell peppers;
- 3 red hot peppers or 6 green ones;
- one and a half kilograms of tomato;
- 8 grams of paprika;
- 15 grams of suneli hops and a mixture of spices;
- 60 grams of sugar;
- 30 grams of salt;
- 5 cloves of garlic.
Tomatoes crushed with a blender, hot and bell peppers are poured into an enamel pan. The seeds are removed from the cherry plum and also chopped in a blender, poured into vegetables. The garlic is passed through a press. The pan is put on fire. The rest of the ingredients are added. After boiling, boil for an hour. This will make it thicker. You do not need to cover the pot with a lid.
Storage rules and periods
In the form of seaming, cherry plum adjika should be stored in a cellar or pantry for no more than a year. If you want to eat it right away, then close it with plastic lids. A little more salt should be added to such blanks.
They can stand in the refrigerator for up to six months.
