Adjika with apples: the best recipes with photos. Adjika with apples and carrots.
Adjika is very popular in many countries because the recipes for its preparation are easy and do not require complex manipulations or expensive products.
In addition, adjika is prepared in a variety of ways different ways, and thanks to its spicy taste and indescribable aroma, you can transform absolutely any dish.
Spicy adjika with apples - general cooking principles
Initially, adjika was prepared from the main three ingredients - pepper, garlic, herbs, but the more the recipe spread, the more changes were made to it. Now adjika is prepared sweet, sweet and sour, spicy, and, of course, spicy. Tomatoes, paprika, onions, carrots, zucchini, apples, herbs and herbs, spices and spices and many other ingredients are added to it.
To prepare spicy adjika with apples, you can also use any ingredients. Adjika can be vegetable, herbal, red, green, or whatever you want. Apples remain an indispensable ingredient, but even here you can show your imagination and, using different varieties and degrees of ripeness of the fruit, give adjika new unusual tastes: spicy sweetness, light sourness and others.
All vegetables and fruits included in the composition are peeled, washed and chopped. Then it is boiled, adding spices, sunflower oil, salt and sometimes vinegar. But there are also recipes for adjika without cooking: here all the vegetables and apples also undergo preliminary preparation, after which they are mixed with other ingredients, left for some time, mixed and rolled up.
1. Spicy adjika with apples: a simple recipe
Ingredients:
1 kg 800 g tomatoes;
900 g sweet bell pepper;
600 g sweet and sour apples;
Two chili pods;
150-200 g garlic;
Salt and pepper;
210 ml vegetable oil.
How to cook:
1. Wash apples and vegetables.
2. Cut the skin off the apples, remove the center with the stalks.
3. Place the tomatoes in boiling water for 2-3 minutes and rinse. Gently lifting the skin, peel it off.
4. Remove seeds from bell and hot peppers.
5. Peel the garlic.
6. Grind all the prepared ingredients through a meat grinder and place them in a large saucepan for cooking.
7. Add salt and ground pepper to taste, pour in vegetable oil.
8. Cook, stirring occasionally, for about 2.5 hours.
9. Roll the finished spicy adjika into a sterile container.
2. Spicy adjika with apples, herbs and carrots
Ingredients:
1 kg of tomatoes;
320 g carrots;
550 g bell pepper;
3 pcs. hot pepper;
Two apples;
A small head of garlic;
A large bunch of basil and cilantro;
50 g granulated sugar;
2 tbsp. l. table vinegar;
2 tbsp. vegetable oil;
How to cook:
1. Wash apples, tomatoes, carrots, garlic, peppers and remove skins, seeds, and stalks.
2. Grind all the adjika components by passing through a meat grinder or blender. However, you should work with the blender carefully and not very intensively, so as not to bring the ingredients to a puree state; after all, adjika tastes better if small particles of vegetables remain than when it turns out to be a homogeneous mass.
3. Place the mixture in a saucepan and simmer after boiling over low heat for 35 minutes.
4. At this time, rinse all the greens, remove large branches, and chop the rest. Grate the garlic on a fine grater or pass it through a press.
5. After 35-40 minutes of simmering, add the prepared herbs, sugar and salt, and garlic to the adjika. Mix.
6. Pour in vegetable oil and simmer for about another hour.
7. Pour vinegar into the prepared adjika, mix and immediately roll it into jars.
3. Spicy adjika with apples and plums
Ingredients:
500 g green apples, Granny Smith type;
2 kg plums;
1 kg 100 g ripe tomatoes;
500 g onions;
Half a kilo of bell pepper;
350-400 g garlic;
Bell pepper pod;
125 g sugar.
How to cook:
1. Remove the pits from the washed plums, add a small amount of water to the fruits and boil until softened, about 10 minutes after boiling.
2. Transfer the slightly cooled plums to a sieve and grind to remove all the skin.
3. Peel garlic and onions, remove seeds and stems from bell and hot peppers.
4. Scald the tomatoes with boiling water and remove the skin.
5. Core the apples and trim off the skin.
6. Grind the pulp of red tomatoes, sweet and bitter peppers, onions, and apples in a meat grinder.
7. Mix the resulting mass with plum puree.
8. Cook adjika for two hours over low heat, remembering to stir so that it does not burn.
9. Add chopped garlic, sugar and salt, cook for another 22 minutes.
10. Transfer the finished adjika hot into jars and roll up.
4. Spicy adjika with apples and nuts without cooking
Ingredients:
A kilogram of bell pepper;
One green apple;
A head of large garlic;
Three chili peppers;
250 grams of peeled walnuts;
2 tbsp. l. coriander;
1 tbsp. l. khmeli-suneli;
Two pinches of cinnamon, salt.
How to cook:
1. Peel and chop the bell pepper and apple, passing through a meat grinder twice.
2. Lightly fry the nuts in a hot dry frying pan and grind them in a mortar.
3. Peel the hot pepper and garlic and grind it in a blender.
4. Mix all the vegetables and walnuts, add salt, coriander and suneli hops to the mixture.
5. Let the mixture brew for half an hour, mix well again and place in dry, clean jars.
5. Green spicy adjika with apples without cooking
Ingredients:
800 grams of green bell pepper;
Two pods of green hot pepper;
A bunch of celery;
Two bunches of dill and cilantro;
Two green, non-sweet apples;
5-6 cloves of garlic;
4 tbsp. l. vegetable oils;
2 tbsp. l. khmeli-suneli;
Salt to taste;
30 g sugar;
50 ml vinegar 9%.
How to cook:
1. Wash celery, dill and cilantro. Dry and chop.
2. Remove the core from the apples and remove all the seeds from the peppers. Cut everything into not too large slices.
3. Place vegetables, peeled garlic, apples and herbs into a blender bowl. Grind the mass until smooth.
4. Transfer the resulting mass into a deep container, add salt to taste, add sugar and suneli hops, pour in sunflower oil and vinegar.
5. Mix adjika thoroughly, leave for 10-15 minutes and mix again.
6. Place the finished adjika into small sterile jars.
6. Spicy adjika with apples and green tomatoes
Ingredients:
2 kg 800 g green tomatoes;
1 kg of red tomatoes;
200 g chili;
500 g bell pepper (red or green);
3 pcs. carrots;
4 large sweet and sour apples;
240 g garlic;
1/2 cup sunflower oil;
Fresh dill, parsley, basil;
30-40 g hops-suneli, salt.
How to cook:
1. Wash the green tomatoes, remove the skin from them, after soaking the vegetables in boiling water for a couple of minutes, cut off the stalks, and cut into slices.
2. Sprinkle the tomatoes with a little salt and put them in the refrigerator for a couple of hours. This will remove the inherent bitterness from green tomatoes.
3. We also peel and cut all other vegetables and apples that make up adjika.
4. Grind red and green tomatoes, sweet and bitter peppers, carrots, apples, and garlic.
5. Add salt, suneli hops, sunflower oil. Mix.
6. Cook the resulting aromatic mass over low heat, stirring, for about 1 hour 10 minutes.
7. Rinse the greens thoroughly and chop them very finely. Add it 5-7 minutes before the end of cooking.
8. Place the spicy adjika into jars and roll up.
Spicy adjika with apples - cooking tricks and secrets
Garlic and chili pepper give adjika its spiciness. And if garlic does not require special skills for peeling and chopping, then you should work with hot pepper pods carefully so as not to accidentally burn your hands and mucous membranes. You should wear gloves when washing, peeling and grinding chili; while working with vegetables, you should not touch your eyes, nose, or other parts of the body. You should also be careful with your respiratory tract: work in a well-ventilated area. After all necessary procedures, be sure to wash your hands with soap.
Adjika, prepared without cooking, is especially useful: it retains all the vitamins and microelements of the vegetables and herbs used. But in order for such a product to be stored for a long time, more salt should be used - it is an excellent preservative. Typically, this adjika is not eaten in its pure form; it is added when preparing various dishes, which means be careful with the amount of salt when using the preparation in the future.
When cooking, do not cover the pan with a lid, as the moisture from vegetables and apples will evaporate faster, the adjika will boil down and turn out thick and rich.
Be sure to sterilize jars and lids before sealing. This simple procedure will facilitate long-term storage of adjika.
If you use spices and herbs, be careful when choosing them when purchasing. They should be fresh, not withered, and have a distinct, non-moldy aroma.
Although spicy adjika is incredibly tasty and has a lot of vitamins, this seasoning is not recommended for use by everyone. Those who suffer from any diseases of the gastrointestinal tract, stomach diseases, or those who have digestive problems should avoid it. It should also not be eaten by children or older people. And even a healthy person is better off consuming spicy adjika in its pure form, not on an empty stomach and only as a complement to the main dish.
Adjika is an excellent vitamin supplement for meat, cereals and vegetables.
This dish is popular in many countries as its taste adds piquancy. Adjika can be used in preparing some first courses.
Adjika with apples for the winter - general principles of preparation
This sauce is an Abkhazian seasoning, which was originally made from capsicum, garlic and various herbs. But over time, the recipes for preparing this sauce have changed, transforming into other tasty and savory seasonings.
Adjika is prepared on the basis of vegetables such as tomatoes, peppers, apples, carrots. Various herbs are also added to it, most often parsley, dill, basil and others, adding sharpness and piquancy.
Apples need to be firm, juicy and sour, ideally Antonovka. Soft and sweet varieties of apples are not suitable for adjika.
So, to prepare adjika, you need to grind all the ingredients in a meat grinder - in no case do you need to resort to cooking with a blender. This will spoil the pleasant taste of small lumps of vegetables and herbs. Adjika will no longer be adjika if all the vegetables are pureed. The sauce must be brought to readiness over a fire, and then used for food or closed for the winter.
Recipe 1: Adjika with apples for the winter (popular)
This recipe is popular among housewives as it is easy to prepare and very tasty.
Required ingredients:
Tomatoes - two kg;
1 kg of bell pepper, it is better to use red one so that it matches the main color of the sauce;
Apples with sweet and sour taste - 500 g;
There are as many carrots as there are apples;
100 g of hot pepper, you need to carefully add this ingredient if you do not like a very spicy taste;
Garlic - 200 g, if you want more piquancy, you can add more;
Sunflower oil - one glass;
Black pepper and salt to your taste.
Cooking method:
Vegetables need to be peeled. It is better to peel apples and tomatoes so that there is no pulp in the sauce.
Grind all ingredients and add sunflower oil, salt and ground pepper.
Then put everything in a saucepan and cook, stirring, for 2.5 hours.
Once cooked, you need to roll it up in sterilized jars or simply lay it out and close it with a nylon lid.
From the amount of ingredients indicated in the recipe, you get 6 cans of 0.5 liters each.
Recipe 2: Instant winter adjika with apples
The next option for preparing adjika with apples for the winter is a godsend for busy housewives, because it cooks much faster.
Required ingredients:
Apples, carrots and Bell pepper- one kilogram each;
Tomatoes - 3 kg required;
Hot pepper (capsicum) - 1-2 pieces, depending on the desired spiciness;
Garlic - approximately 200 g;
Salt - one tablespoon;
Sugar and vinegar - two tablespoons each;
Sunflower oil - one glass.
Cooking method:
To prepare such a quick adjika, you need to peel the apples and remove the cores from them. It is also necessary to peel other vegetables - carrots and peppers; it is better to peel the tomatoes.
All prepared ingredients must be passed through a meat grinder or a grater. Then place the vegetable mixture in a saucepan and simmer for 40-45 minutes. After this, add all the above spices and simmer for another 5-10 minutes. Add garlic at the end. It is better to add it to adjika with apples for the winter 2-3 minutes before the end of cooking, so that the aroma of garlic does not evaporate and it is not lost. beneficial features. After this, the sauce should be poured into jars and rolled up. As a result, it takes only 1 hour to prepare, which allows busy housewives to make the most of a minimum of time.
Recipe 3: Adjika with apples, sour and spicy
This recipe for seasoning first courses and meat is suitable for those who love a rich, spicy taste. In addition, this adjika has sourness, so it goes well with dry poultry dishes.
Required ingredients:
Apples - one kilogram, it is better if they are not sweet, but sour;
Sweet peppers and carrots - all one kg;
Tomatoes - three kg;
Garlic - 200 g;
Vinegar, sugar, vegetable oil - one glass each;
Capsicum - 2-3 pieces;
Salt - 5 tablespoons.
Cooking method:
Prepare vegetables for processing by grinding or mincing.
Place the vegetable mixture in a saucepan and simmer for 45-50 minutes. After this, you need to add spices and simmer for another 10-15 minutes.
As in the previous recipe, garlic must be added almost at the end of preparing adjika with apples for the winter. The mixture with garlic should be thoroughly mixed so that all ingredients are saturated with the aroma.
After adding the garlic, simmer for another 5 minutes and place in sterilized jars.
Recipe 4: Adjika with apples for the winter with pepper without preservation
A modified adjika recipe without tomatoes, but with apples, came from Moldova. From the listed ingredients you get 5 liters of seasoning.
Required ingredients:
Sweet pepper - three kg;
Hot pepper - 0.5 kg;
Carrots and apples, red or green - 0.5 kg each;
Sunflower oil - 0.5 l
This recipe requires a lot of garlic - 0.5 kg;
Sugar - one tablespoon;
Salt - added to taste;
A bunch of cilantro or parsley.
Cooking method:
To prepare such adjika, you need approximately 2 hours of free time.
It is necessary to prepare all vegetables for processing - wash and peel.
Two types of peppers need to be chopped in a meat grinder, carrots and apples should be grated, then the garlic should be cut or passed through a garlic press.
Add chopped herbs.
This mixture does not need to be simmered.
It should be mixed thoroughly, distributed into jars and stored in the refrigerator.
Recipe 5: Cooking adjika with apples for the winter with herbs
This recipe has a particularly piquant taste due to the addition of a large amount of greens.
Required ingredients:
Bell pepper - 0.5 kg;
Tomatoes - one kg;
Carrots - two pieces;
Hot pepper - three pieces;
One apple;
A bunch of basil and cilantro;
Garlic - one medium head;
Salt - one teaspoon;
Sugar - 2 tbsp;
Vinegar 5% - 2 tbsp;
Sunflower oil - 2 tbsp.
Cooking method:
Prepare all vegetables and apples - wash and peel. Tomatoes do not need to be peeled if they are processed in a blender. The remaining ingredients can be grated or ground in a meat grinder.
Place the mixture of vegetables into the pan and simmer for 40 minutes after boiling.
Then you should add finely chopped herbs and garlic along with spices.
At the very end, you need to add vinegar and distribute it among the jars.
They must be sterilized before loading the jars.
Recipe 6: Spicy adjika with apples for the winter
The ingredients for spicy adjika with apples for the winter have something in common with previous recipes. But they are contained in a different proportion, which makes it spicy and different from other recipes.
Required ingredients:
Sweet peppers, carrots, apples - prepare 1 kilogram of all these ingredients;
Tomatoes - 2.5 kg;
Capsicum hot pepper - five pods;
Garlic - 6-8 heads;
Parsley and dill - 15 g each;
Sunflower oil - one glass;
Salt - approximately 35 g (this is up to 2 tablespoons);
Sugar - two thirds of a glass.
Cooking method:
Prepare the greens - tear off the leaves from the sticks, prepare the garlic, place separately along with the greens. The red pepper needs to be washed and the stem cut off, but there is no need to remove the seeds. Peel and remove the insides of peppers, tomatoes and carrots. It is also better to peel the apples.
Mix vegetables, apples and spices, transfer to a saucepan and simmer for 1 hour.
Make a mixture of green garlic and red pepper. These ingredients must be ground in a meat grinder in the described sequence.
After stewing the adjika for an hour, add salt, butter and sugar. When the seasoning comes to a boil, turn off the heat.
It is after the end of stewing that you need to add a separate mixture of herbs, pepper and garlic.
Mix thoroughly and roll up.
Recipe 7: Adjika from green apples for the winter with onions
Be sure to use only green apples in this recipe. Together with onions and sweet peppers, you get a refined, unobtrusive, spicy taste.
Required ingredients:
Green apples, carrots, sweet peppers, onions - prepare ingredients one kilogram at a time;
Tomatoes - 2.5 kg;
Hot pepper - 2 pods;
Garlic and vegetable oil - 200 g each;
Sugar - 100 g;
Salt - add to your taste.
Cooking method:
Peel the apples only from the seeds; the green peel should remain on them.
Vegetables, peeled from excess peel and entrails, are passed through a meat grinder.
Boil the prepared mixture for 45-50 minutes.
After the vegetables have been stewed, you need to add red pepper, chopped garlic and the rest of the ingredients.
After adding all the ingredients, simmer the adjika for another 10 minutes.
Then you need to put the adjika with apples into sterilized jars and roll up.
Recipe 8: Adjika with apples for the winter with wine
The recipe for this seasoning is not very common, although the sauce is very healthy and tasty. The preparation of this adjika is slightly different from all other recipes.
Required ingredients:
Red wine - one glass;
Medium-sized tomatoes - 8-10 pcs;
Green apples - four pieces;
Large red paprika - 1 piece;
Fresh hot pepper - one piece;
Chili sauce - 1 teaspoon;
Sugar - add to taste, approximately 1 glass;
Salt - 2 tablespoons (add to taste).
Cooking method:
Apples need to be peeled from the crust and the center. They need to be cut into pieces, put in a bowl, covered with sugar and poured with wine. The apples should be completely covered, but it is better not to overdo it with wine, as the taste of adjika will change. Place the coated fruit on the fire for 5 minutes so that they absorb the wine and soften.
Prepare the remaining vegetables - wash, peel, cut into small pieces.
After the apples are boiled, they can be chopped with a blender or passed through a meat grinder. They should turn into a non-liquid puree.
Then you need to mix all the ingredients, bring to a boil and simmer for 15 minutes, adding chili sauce and red pepper at the very end.
After removing from the heat, the mixture should be left for 10 minutes to infuse.
Then you can distribute it into jars, or let it cool and store it in the refrigerator.
This adjika recipe is perfect for meat dishes, ratatouille, salads and even sandwiches.
Recipe 9: Georgian recipe for adjika with apples for the winter
This adjika is unique due to the content of purely Georgian herbs. They give the sauce its southern shades and piquant taste.
Required ingredients:
Carrots - three pieces;
Tomatoes - 1 kg;
Sweet pepper - five pieces;
Sour green apples - three pieces;
Sunflower oil - half a glass;
Garlic - one head;
Hot pepper - 1-2 pods;
Cilantro - half a bunch;
Tarragon - one teaspoon;
Add salt to taste.
Cooking method:
The sauce for this recipe is prepared in almost the same way as previous adjika recipes.
Remove peels and cores from all vegetables and apples. Finely chop or grind them.
Chop the garlic. If you want to achieve a more piquant taste, you can increase the amount of garlic.
Place all the chopped ingredients in a saucepan and simmer for 30 minutes.
According to this recipe, adjika can not be rolled up, but placed in the refrigerator (cellar) until winter.
Recipe 10: Adjika with apples and plums for the winter
Do you think it’s impossible to make a delicious spicy seasoning for meat from fruits? So you are very mistaken! The following recipe is evidence of this.
Required ingredients:
Fresh plums - 2 kg;
Tomatoes - 1 kg;
Green apples - 500 g;
Hot pepper - one pod;
Bulgarian pepper and onion - 500 g;
Garlic - 500 g;
Salt and sugar - one and a half glasses each.
Cooking method:
The plums must be boiled, then rubbed through a sieve or colander.
Prepare all vegetables: peel, remove cores. It is better to remove the skin from the tomato.
Grind onions, tomatoes, peppers, paprika and apples in a meat grinder. The resulting mixture must be added to the plums.
Adjika needs to be boiled for 2 hours over low heat, remembering to stir.
Then add chopped garlic, as well as salt and sugar.
Boil the finished mixture of ingredients for another 40 minutes.
After this, distribute into jars and roll up.
You will get a very unusual sweet-spicy adjika.
In order for excess water to evaporate, it is better not to cover adjika with apples for the winter while stewing. Then the mixture will be rich and thick.
A cool place to store the sauce will help keep the product natural, without mold or bulging lids. Even if the adjika freezes a little, it will not change its taste.
And apples, which goes great with main courses. You can prepare it by simple recipes, which we have chosen for this article.
Adjika with Antonovka apples
A tasty addition to meat, fish and pasta is prepared from available ingredients. You will need:
- Tomatoes - 2.5 kilograms.
- Carrots - 2 kg.
- Bell pepper - kilogram.
- Apples - one kg.
- Garlic - 300 grams.
- Hot pepper - four pieces.
- Refined vegetable oil - 300 ml.
- Salt and sugar as desired.
Adjika with Antonovka and bell pepper is prepared according to this recipe:
- Place the tomatoes in boiling water and remove the skins.
- After this, pass them through a meat grinder, and put the finished puree to boil over low heat.
- Also chop the peeled apples and carrots using a meat grinder. Place the ingredients in the pan with the tomatoes and cook everything together for half an hour.
- Add chopped peppers (sweet and bitter) and garlic to the rest of the vegetables for another 30 minutes.
- Finally, pour vegetable oil into the pan, add salt and sugar.
Place the finished snack in clean jars, close the lids and cover with a warm blanket. Store jars in a cool, dark place.
Adjika with apples
This original appetizer is suitable for both festive and everyday tables. For it you will need:
- Two kilograms of tomatoes.
- A kilogram of apples.
- One kg each of carrots and sweet peppers.
- 100 grams of capsicum.
- 200 grams of garlic.
- Half a glass of sugar.
- 100 grams of salt.
- Vinegar 9% - 200 ml.
- A glass of vegetable oil.
How to prepare adjika with Antonovka? Read the recipe below:
- Peel and wash the carrots.
- Cut off the tails of hot peppers. Wear gloves to avoid damaging your hands.
- Remove the peel from the garlic.
- Peel the sweet peppers and remove the stems.
- Wash the tomatoes, pour boiling water over them for a couple of minutes, and then peel them.
- Grind all prepared products using a meat grinder and place in a saucepan.
- half an hour after it boils.
- Add vinegar, vegetable oil, sugar and salt to it. Cook the dish for another ten minutes.
- Wash jars and lids with baking soda and sterilize.
Place the hot snack in jars and roll up. After this, turn the dishes upside down and wrap them in a warm blanket. When the adjika has cooled, store it in a suitable place.
Adjika zucchini-apple
This time we propose to cook tasty dish no tomatoes. Ingredients:
- Zucchini - five kilograms.
- Apples - one kg.
- Bell peppers and carrots - one kilogram each.
- Red hot pepper - 200 grams.
- Vegetable oil - 500 ml.
- Vinegar - 125 ml.
- Sugar - 200 grams.
- Salt - 100 gr.
Zucchini adjika with Antonovka is prepared as follows:
- Wash and peel all the indicated vegetables and fruits. If you don’t like too spicy a snack, then reduce the amount of hot pepper.
- Pass the food through an electric meat grinder. Add to them the required amount of sugar, vinegar, salt and vegetable oil.
- Cook adjika in a large saucepan for two hours. Then place the finished snack into clean jars. Place another spoonful of vinegar in each container.
Roll up the adjika and store it until winter.
Adjika with onions and Antonovka
If you are lucky and have collected a large harvest of apples, then use them to prepare a fragrant and beautiful snack. To do this you will need the following products:
- A kilogram of bell pepper.
- One and a half kg of tomatoes.
- 500 grams of apples.
- One kilogram of onions.
- Three pods of hot pepper.
- 800 grams of carrots.
- 200 grams of sugar.
- 200 ml sunflower oil.
- Three tablespoons of salt.
- 250 grams of garlic.
- 200 ml vinegar.
Adjika with Antonovka for the winter is prepared as follows:
- Process all prepared products and grind them using a meat grinder.
- Place them in a suitable pan, add granulated sugar, salt and sunflower oil. Cook adjika for one and a half hours.
- Add finely chopped garlic and vinegar to vegetables and fruits. Cook everything together for another quarter of an hour.
Place the snack in a clean bowl and roll it up. From the specified quantity of products you will receive four liter jars.
Apple adjika
We will prepare this dish according to an old Latvian recipe. You will certainly enjoy the original combination of flavors. The recipe contains the following ingredients:
- Apple - 700 gr.
- Garlic - 70 gr.
- Root celery - 135 gr.
- Sugar - 30 gr.
- Salt - 20 gr.
- Sweet paprika - 4 gr.
- Chalked chili pepper - 2 gr.
- Pepper - one bunch.
Adjika with Antonovka is prepared as follows:
- Peel the apples and remove their seeds. Finely chop the pulp.
- Fill the mixture with water and cook over medium heat. Simmer the dish until the fruits become soft.
- Peeled celery and garlic, as well as washed parsley, pass through a meat grinder.
- Combine the ingredients together and cook for ten minutes.
- Add sugar, salt, seasonings and cook adjika for another minute.
Cool the appetizer, put it in a vase and serve.
Ossetian adjika
This versatile, bright appetizer goes well with literally any dish. Serve it for lunch or dinner and surprise your guests with its original taste. Required ingredients:
- Tomatoes and apples - one kilogram each.
- Garlic - 200 grams.
- Bell pepper - 300 gr.
- Chili - 100 gr.
- A large bunch of fresh herbs.
- Salt - two tablespoons.
How to prepare adjika with Antonovka? The recipe is very simple:
- Cut the peppers (sweet and chili) in half and remove the seeds.
- Wash the apples, cut into slices and remove the core.
- Twist prepared vegetables and fruits, peeled garlic and herbs.
- Add salt, stir the resulting mass and let it stand for ten minutes.
Place the adjika into dry sterilized jars, close them with lids and store them in the refrigerator.
Adjika from apples and pumpkin
Here is another option for preparing an appetizer from Antonovka and different vegetables. To prepare you will need the following ingredients:
- Pumpkin - 500 grams.
- Apple - 150 gr.
- Bell pepper - 170 gr.
- Onions - 130 gr.
- Garlic - five cloves.
- Oregano - 15 grams.
- Olive oil - 30 ml.
- Salt - one teaspoon.
- One level teaspoon each of tarragon, ground black pepper, basil, thyme and rosemary.
- Lemon - 150 grams.
- Chili pepper - two pieces.
Adjika with Antonovka and pumpkin is prepared as follows:
- Peel vegetables and fruits.
- Wrap the pepper, onion, apple and pumpkin in foil and place in the oven for half an hour.
- Grind the garlic, lemon and oregano in a blender bowl. Add spices and vegetable oil to them.
- Place the baked pumpkin on cheesecloth and squeeze out.
- Peel the apples and peppers, chop the pulp and combine them with the pumpkin.
- Grind vegetables and fruits in a blender and then mix them with the dressing.
Ready adjika can be eaten both hot and cold.
Adjika with ketchup
A simple recipe will help you quickly prepare an original snack for lunch or dinner. But for this you need to buy the following products:
- Red bell pepper - one kilogram.
- One hot pepper.
- Two big apples.
- Four cloves of garlic.
- Three tablespoons of ketchup.
- One tablespoon each of vinegar, sugar and salt.
- Peel vegetables and fruits from peels and seeds. Cut them into small pieces.
- Scroll the prepared products through a meat grinder or chop with a blender.
- Add salt, vinegar and sugar to them.
- Stir the adjika and immediately bring it to the table.
We hope that you will find the recipes for an original spicy snack made from vegetables and apples useful. Adjika with Antonovka is an excellent addition to meat and vegetable dishes, which can be safely served even at the holiday table.
Calories: Not specified
Cooking time: Not indicated
Everyone has different ideas about what adjika is and what it should be. Some are sure that this is a very hot seasoning made from red pepper, others think that adjika is tomato sauce with spices, and some believe that adjika is vegetable caviar or a spicy vegetable appetizer. And accordingly, everyone prepares adjika in their own way and to their own tastes. In fact, all our favorite recipes for the so-called adjika have very little relation to the original. Real Adjarian adjika is prepared from a mixture of garlic, hot pepper, spices and salt. The seasoning, it should be noted, is very much an acquired taste. What cannot be said about “folk” adjika recipes. There are tomatoes, peppers, garlic, and spices, which are often added, so the result is a moderately spicy product of universal use. This adjika can be used as a seasoning for meat, as a sauce for porridge and pasta, added to stews and marinades, and simply with bread, croutons and sausage, it is also very tasty.
Adjika with apples and carrots for the winter is moderately spicy, sweet and sour, thick and very aromatic. If you prefer hot seasonings, add more hot peppers and garlic, and if you like a mild taste, then increase the amount of apples and carrots.
Ingredients:
- ripe fleshy tomatoes (“cream”) - 3 kg;
- apples – 600 gr;
- carrots – 600 gr;
- peeled garlic – 150 g;
- red bell pepper – 700 gr;
- hot capsicum – 4-6 pods;
- salt - to taste;
- refined vegetable oil – 250 ml.
Preparation
Let's prepare vegetables for adjika with apples and carrots. Wash the tomatoes and cut out the place where the stalk was attached.
To make adjika bright for the winter, bell pepper for it we take red. Cut the pepper in half lengthwise and remove the seeds.
To make it easier to twist the carrots in a meat grinder, cut them into small pieces or cut them into washers.
We also take red hot peppers. We cut off only the stalk, leaving the seeds (adjika with apples and carrots will be spicier with them).
Apples for adjika need to be sour or sweet and sour with a predominance of sourness. Sweet apples will not give the desired taste and will not be felt at all. Cut the apples into slices, peel them from the seeds (leave the skins on).
Grind all vegetables and apples through a meat grinder. In this case, a blender is not needed - the adjika should not be completely homogeneous, with small pieces of vegetables.
It is better to cook adjika in a cauldron. First, bring it to a boil. As soon as the foam begins to rise, reduce the heat and cover the cauldron with a lid so that the ground vegetables steam better. Then the liquid can be evaporated. Cook adjika for 1.5-2 hours at a very low boil. When the adjika boils down a little and thickens, add refined vegetable oil. Stir. Continue cooking for another 30-40 minutes. If the mass begins to “puff” and splash, cover the cauldron with a lid so that the steam escapes and the adjika continues to boil.
Peeling garlic for adjika. It’s very quick and convenient to do this in a saucepan. Trim the garlic heads so that they break into separate cloves (cut the bottom). Place the cloves in a saucepan, cover with a lid and shake vigorously for 1-2 minutes. We open the lid and see that the garlic cloves have popped out of the skin. All that remains is to select the peeled garlic from the husk.
After cleaning, rinse the garlic with water, transfer it to a chopper (blender) and turn it into a pulp.
Add garlic to adjika with apples and carrots 5 minutes before the end of cooking so that it does not lose its pungency and aroma. Salt the adjika to taste, be sure to try it. If it seems sour, you can balance the taste by adding sugar.
Pour the boiling adjika into clean, hot jars and screw on the lids. Leave to cool, then transfer to storage.
Boiled adjika with apples and carrots is well stored at room temperature for 1-3 years in a dark place (adjika may darken in the light) until winter. Of course, you need to keep the opened jar in the refrigerator.
Author Elena Litvinenko (Sangina)
Let us remind you that last time we prepared
Do you like adjika? Spicy, aromatic, sour or sweet, tasty, delicious? Without which both fried meat and stewed potatoes, and all other dishes. If so, then our article today is just for you!
Vegetable pleasure
The same adjika that we eat with such pleasure in winter actually has little in common with its original source - the hot, salty seasoning, whose homeland is the Caucasus. Mountain peoples make it from garlic, herbs, and walnuts. Naturally, little seasoning should be added to dishes, and you cannot spread such a delicacy on bread. Adjika with apples and tomatoes is another matter! An excellent appetizer, it is suitable both as a salad and as a dressing for borscht, soups, and gravies. The main condition is that all products must be of high quality: bell peppers are well-ripened, meaty, and without bitterness. If adjika is prepared with apples and tomatoes, then take only sugary, thin-skinned tomatoes, and the fruits are sour or sweet and sour. Be sure to use herbs and spices. As for spiciness, sugar and salt, then you can experiment and choose a ratio of components that will make your adjika with apples and tomatoes a real pleasure and a rich source of vitamins.
Recipe seven
The name of the recipe is no coincidence. From it you can learn how to prepare a twist from the most complete set of vegetables and spices. This adjika with apples and tomatoes also includes onions, garlic, bell and hot peppers, and carrots. And salt, sugar, vinegar, vegetable oil. Among the aromatic herbs, you can include dry dill, cilantro, as well as ground coriander or cinnamon in the recipe. The vinegar provided for in the recipe should not be table vinegar, but natural fruit vinegar. So, take 3 kg of tomato, remove the stems and grind through a meat grinder. Next - one and a half kg of apples, carrots and bell peppers - also peel, remove the seeds, and also scroll. In the same way, chop 1 kg of onion and garlic, 500 grams of hot pepper (capsicum). Finely chop a bunch of dill or parsley. Mix the resulting mass well and put on fire. Let it boil, turn down the heat and cook for about 3 hours, stirring occasionally. Then set the basin aside and start cooking again in a day. Boil again, add 3 tablespoons of salt and 5 sugar, pour in a glass of vegetable oil and simmer again for 2 hours. At the very end, pour in half a glass of vinegar and stir. Without removing from heat, pack into sterilized jars and seal. If the resulting snack seems too sweet to you, then try the “Adjika with apples and tomatoes without carrots” recipe.
Instant recipe
Culinary reference books give different compositions of the described dish. Like experienced housewives, there are always 3-4 options for preparing it. And if you are interested in how adjika is prepared with apples and tomatoes without carrots, then it is done this way. Mince 1 kg of tomatoes, one and a half kg of bell peppers, 400 grams of apples and the same amount of onions. Pour in one and a half cups of oil and add salt. Cook over medium heat for about 50 minutes, stirring to prevent burning. During this time, chop the garlic (300 g), put it in adjika. Pour in 100 grams of vinegar, add a pinch of coriander, chopped bay leaf or hop-suneli mixture. Simmer for another 5-7 minutes and place directly from the heat into jars. Roll it up, turn it upside down, wrap it in a twist, and after a day put it on a shelf in the pantry. If you find this adjika a little sour (tomatoes, peppers, and apples provide little sweetness), add a little sugar, although it is not provided for in the recipe.
Adjika from green apples
As already written, it is recommended to add sweet apples to the appetizer, especially since you have to add vinegar to the dish to preserve the canned food. However, in cooking there are many recipes for using sour fruits. Thanks to them, the housewife can either significantly reduce the amount of vinegar or eliminate it from the recipe altogether. For example, here’s adjika made from tomatoes, apples, and carrots. For it you need: 2 kg of tomatoes, bell peppers or salad peppers - a kilogram, the same amount of carrots, onions and green, sour apples. For spiciness, add 2-3 pods of hot pepper (red). Add salt, put on the stove, cook, without letting it boil, for 40 minutes. Then add garlic (100 grams of chopped garlic is enough), cook for another 5 minutes and roll up boldly, the preserved food will last all winter and will not spoil!
Adjika from tomatoes and peppers
This dressing is almost ideal and irreplaceable if you need to prepare a first or second course. It’s very simple: grind bell peppers (preferably red) and tomatoes in a meat grinder in equal quantities. Add 2.5-3 tablespoons of salt, maybe a little heaping. And also half a teaspoon of citric acid, a handful of allspice and hot pepper in peas. Boil the mixture for 10-15 minutes. Add ground garlic (200-250 g), stir, place hot in jars and close.