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Zucchini-Apple Adjika for Canning

A zesty vegetable sauce — for all kinds of dishes or as a relish! This is a good adjika recipe made not just from vegetables but with fruit added in. The tastier and sweeter the apples, the richer the finished sauce. It's wonderful with vegetable and meat dishes!

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Adjika of zucchini for winter with apples
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 1 g
Fats 0 % 0 g
Carbohydrates 86 % 6 g
28 kcal
GI: 100 / 0 / 0
  • Start by washing and drying all the vegetables well. Halve the bell and hot peppers and remove the seeds — if you want the adjika to come out fiery, leave the seeds in the hot pepper. Peel the zucchini. Then run the peppers and zucchini through a meat grinder (twice, for a smoother texture). Transfer the purée to a stainless-steel pot. Peel the carrots and grate them on the coarse side of a box grater. Grate the apples with the skin on. Add the carrots and apples to the pepper-and-zucchini purée. Halve the tomatoes and grate each half so the skins are left behind. Add the tomatoes to the rest of the vegetables. Set the pot on the stove and cook for 2 hours over low heat, stirring now and then. Purée the cooked vegetables smooth with a blender, add the salt and ground black pepper, and pour in the vinegar. Return the pot to the stove and cook the adjika for another 5 minutes. A couple of minutes before the end, press the garlic into it. Ladle the finished adjika into sterilized jars, seal with lids, and let cool somewhere warm. Then store the sauce in a cool place.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • White vinegar - 11  kcal/100g

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