Classic Plum Adjika
A fragrant plum adjika to put up for winter, perfect with meat and fish. For this sauce, reach for ripe, meaty plums that give up their pits easily. It's a wonderful condiment that rounds out all kinds of dishes, comes together easily, and comes in handy year-round.
homjak
Recipe author
Classic Plum Adjika
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
2 g
Fats 0 %
0 g
Carbohydrates 90 %
18 g
74 kcal
GI:
61
/
0
/
39
- Wash the plums, cut them in half, and remove the pits. 2. Halve the hot peppers and scrape out the seeds with a knife (it's best to wear gloves so you don't burn your skin). 3. Peel the garlic cloves. Grind all the ingredients in a meat grinder or a blender. 4. Transfer to a pot and add the remaining ingredients. Bring to a boil and cook for 15–20 minutes. 5. Meanwhile, prep the jars — wash them well and sterilize them; I do this over steam or in the microwave. 6. Ladle the hot adjika into the jars and screw on the lids. Let the jars cool under a blanket, then move them to storage.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Frozen plum - 52 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Tomato paste - 28 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Salt - 0 kcal/100g
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