Recipes adjika of plums


Adjika is a seasoning originally from Abkhazia and Georgia. It can be made entirely from various ingredients and seasonings. The classic adzhika is spicy, but there are recipes for burning adzhika, spicy, weakly sharp, sour and even sweetish. Use adjika in the form of pasta, as a seasoning or dilute it to get a sauce for the dishes. Adjika from plums is a type of simple adjika, sometimes also called tkemali. And thanks to its unsurpassed taste, it is often prepared at home and even harvested for the winter.

What to choose plums for adzhika?

Photo plums for adzhika

Almost any grade of plum is suitable for adzhika. However, depending on the variety, the dish may have a different taste. After all, plums are very sweet, sour or with a spicy flavor, with a soft or elastic flesh. After cooking, the taste may or may not change much, and the pulp may soften well or remain hard. That is why it is worth experimenting with different varieties to determine the best for a particular recipe.

Interesting! Experimenting with different varieties of plums in adjika can be very interesting. But, if the ingredients indicate a certain type of plums, then it is best to take it in order to achieve the taste stated in the recipe.

Plums for adjika are used only fresh and whole. Initially, they must be with bones (they are selected during preparation). Fruits are taken without damage, with a good smell. It is also important to ensure that they are ripe, if the recipe does not require immature fruits.

Recipe adjika of plums for the winter

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Adjika from plums

Quality adjika from plums for the winter has a pleasant aroma, and its taste only improves over time. This recipe is also called - you will lick your fingers, as it has a rich and unique taste.


  • Plum (variety Ugorka, aka Hungarian) - 3 kg;
  • Tomatoes - 2 kg;
  • Bulgarian pepper (preferably red) - 2 kg;
  • Hot red pepper (fresh) - 8 pieces;
  • Garlic - 3 medium heads;
  • Granulated sugar - 125 g;
  • Parsley - 2 bunches;
  • Salt - 90 g;
  • Vinegar - 50 ml;
  • Olive oil - 50 ml.


  1. All vegetables must be thoroughly rinsed under running water and cleaned. Do tomato is important to remove the peel.
  2. The plum is washed and cleaned of the pits.
  3. Through the meat grinder plum, Bulgarian pepper and tomatoes are twisted.

Important! Instead of a meat grinder, a kitchen combine is often used. It is quite convenient if a small portion of adzhika is made.

  1. In a pan, for cooking dishes, pour vegetable oil and pour twisted ingredients (tomato, plum, pepper). On a small fire they are boiled for up to 10 minutes, constantly disturbing, because the mass quickly burns.
  2. Now it is necessary to chop the garlic, hot pepper and parsley thoroughly. To do this, use a blender, food processor or the same meat grinder - which is more convenient. Then all these ingredients need to be sent to a common saucepan.
  3. In adjika, add salt, sugar, vinegar and boil for another 5 minutes on low heat, stirring regularly.
  4. Ready adzhika is poured into sterilized containers and rolled. The jars are gently turned upside down and wrapped in a blanket. After 24 hours, when they are completely cooled, you can hide them for storage in the cellar or storeroom.

Simple recipe adjika from plums

Photo ordinary adjika from plums

The simpler the recipe is, the easier it is for the hostesses to do it. The adjika recipe from plums, presented below, is made elementary, but in taste is not inferior to more complex types of dishes.


  • Plums (sour) - 2 kg;
  • Garlic - 200 g;
  • Red hot pepper (fresh) - 3 pods;
  • Granulated sugar - 200 g;
  • Salt large - 60 g;
  • Tomato paste - 60 g


  1. The plums are washed away from the dirt, cut in half and the bones are removed.
  2. Hot red pepper is washed, cleaned and passed through a meat grinder with plums.
  3. The resulting mass of plums and pepper must be poured into a container where adjika will cook, add tomato paste, granulated sugar, salt and put on low heat, boil for 40 minutes.
  4. Garlic is cleaned and chopped (you can press or grater). 5 minutes before the end of cooking, pour it into the container with adzhika.
  5. When adjika is fully prepared, it is poured into sterile containers and rolled. The jars are turned upside down and covered with a blanket. When they cool they can be transferred to the rest of the conservation.

The best sharp adjika from plums

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Photo of acute adzhika from plums

This sharp adjika from plums is an excellent substitute for spicy sauce from the store. It is pleasant to the taste, tender and gives any dish spice.


  • Plums - 1 kg;
  • Tomato paste - 500 g;
  • Onions (it is better to take sharp varieties) - 500 g;
  • Garlic - 200 g;
  • Chili (fresh) - 5 pods;
  • Spice.


  1. Garlic and onion are peeled and ground into two containers.
  2. Plums are washed out and cleaned of seeds, and spicy chili seeds. Clean halves of plums and chillies must be mixed through a meat grinder.
  3. In a saucepan, mashed plum, chili and onion. They need to cook for 10 minutes on low heat. Then tomato paste is added to them, and after 10 minutes garlic and spices are also added.
  4. The mixture should boil for 3 minutes and then adjika will be fully prepared.
  5. The mixture can be poured into the banks and roll up.

Recipe adjika of plums and tomatoes

Photo adjika from plums and tomatoes

Often adjika from plums made with the addition of tomatoes. They make the dish more interesting and unusual, similar to store ketchup.


  • Plums (variety Hungarian) - 1 kg;
  • Fresh tomatoes - 3 kg;
  • Onions - 500 g;
  • Red hot pepper (dry) - 1 tsp;
  • Spices (basil, turmeric, cloves, coriander - to choose or in mixtures).


  1. Fresh tomatoes and plums washed out. Peel is removed from the tomatoes, and the bone is removed from the plums.

Interesting! Plums varieties Hungarian used in many recipes adjika. If you take not overslept, they will be moderately sweet. Although this is an amateur, they can be replaced by more acidic or honey varieties.

  1. Onions, tomatoes and plums are crushed. You can use a combine, blender or meat grinder for this. But in any case, the mass should be homogeneous, so that the knife is not suitable for grinding.
  2. The sauce is poured into a saucepan, hot pepper is added to it, and the whole final mixture is cooked for half an hour. The sauce must be stirred in order not to burn. When the foam begins to appear, it is removed with a spoon. 3-5 minutes before the dish is ready, spices are added.
  3. In winter, ready-made adjika from plums is distributed over the banks and rolled up.

Tkemali Recipe

Photo recipe adjika Tkemali

Georgian tkemali sauce is essentially the same adjika from plums, however, it has a more sour and rich taste. And yet, the plum adjika is often called tkemali, so in this article I would like to present one of the most popular recipes of this sauce.


  • Red plum (sour) - 2 kg;
  • Red hot pepper (fresh) - 2 pcs;
  • Garlic - 1 medium head;
  • Cilantro - 1 bundle;
  • Dill - 1 bunch;
  • Green basil - 5-10 leaves;
  • Hops-suneli - 1 tsp;
  • Savory - ½ tsp;
  • Dried basil - ½ tsp;
  • Dried coriander - 1 tsp;
  • Coarse salt to taste.


  1. Plums are poured into the pan and boiled whole until the flesh begins to separate easily from the stone. Then the stove is turned off, and the plums are drained into a colander so that they drain. Liquid will need to be drained - it will not be useful further.
  2. Greens (cilantro, dill, green basil) are ground in a meat grinder.
  3. Peeled garlic and red pepper are crushed in the meat grinder (without a tail, but with seeds, so that the taste is hot). Each ingredient must be ground in a separate container.
  4. Drained plums are wiped through a sieve. The stones, therefore, remain in the sieve, and the whole pulp in the form of mashed potatoes passes down into the bowl.
  5. After the pulp of the plums is ready, it is poured over a saucepan and boiled over low heat.
  6. In a separate container, chopped greens, hot pepper, garlic, and spices (savory, hop-suneli, dried basil, coriander) interfere. The mixture should be homogeneous.
  7. When the plums boil, they add a mixture of greens and spices and mix well. It is not necessary to remove the heat from the fire. Tkemali should boil and boil for 2-3 minutes.
  8. Now it only remains to pour the tkemali into jars, sterilized and roll them.

Adjika from plums is a very tasty sauce, seasoning that can be used as a dressing for salads, appetizers or as an addition to meat and fish. And thanks to the variety of recipes, you can choose the one that the whole family will love, with its special composition of spices, herbs and possibly additional, secret ingredients.