Original do-it-yourself cherry plum adjika at home
Cherry plum adjika is a unique seasoning for fans of spicy food. Its spicy taste is emphasized by a fruity aroma, which is not found in the tomato analogue of the dish. Plum acid, garlic, hot peppers and dried spices combine harmoniously with various products. Adjika is served with chops, kebabs, cutlets, croutons, fried eggs, potatoes and pasta. Even prepared for future use, the delicacy does not lose its valuable properties. Consider several popular recipes for creating an original dish.
Classic cherry plum adjika for the winter
The simplest spicy sauce recipe is prepared from the available products:
- yellow cherry plum;
- hot pepper;
- garlic;
- coriander seeds;
- turmeric;
- cilantro;
- parsley;
- green onions;
- mint;
- granulated sugar;
- salt.
Ripe fruits are thoroughly washed in cold water. Various debris, crumpled and rotted fruits are removed so as not to spoil the original taste of adjika. Cherry plum is dried a little in a natural way or wiped with paper towels.
The fruits are transferred to a saucepan and poured with water so that it completely covers the fruit. They put it on the stove. Boil for about 10 minutes.
Using a slotted spoon, the cherry plum is transferred to a sieve and grinded.
Only ripe cherry plum has an original sweet-sour taste, which is ideal for creating adjika for the winter.
The garlic is passed through a press. Prepared greens and hot peppers are finely chopped with a knife. Then the grated fruit slurry is poured into the blender bowl. Connect it with the rest of the products, after which the unit is started. The resulting mixture is diluted with plum broth and poured into a saucepan.
The product is boiled for about 10 minutes, stirring constantly. Thanks to this, all the valuable components that stimulate the immune system will be preserved in the dish.
The finished sauce is transferred to sterile jars, sealed and stored in a cool room.
Autumn mosaic of fruits
Culinary experts who are not afraid to experiment suggest cooking ajika from yellow cherry plum for the winter.
For the sauce you will need:
- green bell peppers and hot peppers;
- ripe yellow tomatoes;
- onion;
- cherry plum yellow;
- garlic;
- coriander seeds;
- granulated sugar;
- salt;
- spice.
Peeled onions. They are washed under the tap and finely chopped.
The bell pepper is cut in half. The seeds are removed and then crushed. Bitter peppers are cut into small pieces. The garlic is passed through a hand press. The washed yellow cherry plum fruits are placed in a large saucepan. Pour over water and simmer over moderate heat for about 15 minutes. The boiled fruits are discarded in a colander or sieve. Grind to remove the skin and bones. A similar procedure is carried out with tomatoes.
Garlic, onions, peppers, seasonings, granulated sugar and salt are added to the resulting gruel. Grind with a blender. Pour into the pot again. Boil for 10-15 minutes. Ready adjika is poured into small jars. Sealed and stored in the basement.
To store the sauce, it is advisable to use a not very bulky container. The maximum size of cans is 0.5 liters.
Spicy gourmet cherry plum adjika
Since there are many recipes for ajika from cherry plum for the winter in cooking, consider the original version of the dish.
Required Ingredients:
- garlic;
- cherry plum;
- burning chilli;
- sugar;
- dry seasoning hops-suneli;
- salt;
- bell pepper;
- parsley;
- dill.
The cook chooses the number of products for the sauce on his own, taking into account his preferences.
Cherry plum is boiled in a separate container for no more than 15 minutes. Thrown back in a colander. Grind, separating the peel and bones. The resulting pulp is sent to the blender bowl and the appliance is started. Ultimately, you should get a homogeneous mass.
Chopped vegetables are poured into the resulting slurry. Add chopped greens, salt, sugar, suneli hops. The product is poured into a refractory container. Boil for about 15 minutes, stirring continuously. Cherry plum adjika is transferred to a sterilized container. Sealed with metal lids. Served in the cold season as a sauce for meat, potatoes, pasta and various cereals.
The product retains its texture and taste for about 12 months at a temperature not exceeding 5 ° C.
Divine adjika with saffron
In the East, meat products were served with a sweetish sauce and wine. Taking into account the originality of this approach, culinary experts have created an unusual version of adjika.
Unusual components will be needed:
- cherry plum of any color;
- garlic;
- bitter chili;
- cilantro;
- saffron;
- dill;
- mint;
- coriander;
- salt, granulated sugar.
Cherry plum is boiled in the classical way, and then grind well. Greens and garlic are carefully chopped with a knife. The components are put into a blender. Pour in fruit gruel. Salt to taste. Add some granulated sugar.
The unit is started. The resulting mixture is transferred to a saucepan. Cook for about 15 minutes, stirring constantly so that the sauce does not burn.
Hot laid out in steamed jars. Cork or cover with nylon caps. Store in a basement or refrigerator for no more than 12 months. Serve as a filling for main courses or meat products.
As you can see, preparing cherry plum adjika for the winter is quite simple. Almost all recipes are performed according to traditional instructions. However, the variety of seasonings gives the dish a special flavor and aroma. If cherry plum grows in the garden, why make such a delicious sauce.