Spicy Plum Adjika with Garlic and Chili
A spicy, aromatic plum adjika with garlic and hot chili peppers — a Georgian-style condiment put up for the winter. This wonderful sauce pairs beautifully with all kinds of dishes: spoon it on as a relish alongside meats, or stir it into a meal. Feel free to play with the chili, garlic, and seasoning to suit your taste — I often add fresh cilantro, dried coriander, and khmeli-suneli (a Georgian spice blend). Make your adjika just the way you like it!
Gera
Recipe author
Spicy Plum Adjika with Garlic and Chili
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
2 g
Fats 0 %
0 g
Carbohydrates 87 %
13 g
49 kcal
GI:
100
/
0
/
0
- First, prepare the plums for the adjika: wash them and remove the pits. Run them through a meat grinder, transfer to a saucepan, and set over low heat to cook. 2. Peel and grind the onion and chili peppers the same way, then add them to the pot. Skim off any foam that forms with a slotted spoon. After 15 minutes, stir in the salt, dry spices, and tomato paste. Cook for 10 minutes, then add the minced garlic. 3. Simmer the adjika for another 5 minutes, then ladle it into clean, sterilized jars. Seal with the lids and store until winter.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Garlic - 143 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Chili pepper - 40 kcal/100g
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