Adjika with apples: TOP 5 recipes for the winter

Adjika with apples: TOP 5 recipes for the winter

• Adjika with apples - life hacks and useful tips
• Adjika with apples
• Adjika with apples and tomatoes
• Adjika with carrots and apples
• Adjika from apples and peppers
• Adjika from apples, peppers and tomatoes
• Video recipes for adjika with apples for the winter

Adjika is a famous common Abkhaz and Georgian seasoning. Although now it is found in almost all cuisines of the world. Adjika decorates the most simple dishes and encourages housewives to experiment. They make sandwiches with it, use it to make complex marinades, season salads, and use it to make the latest versions of seasonings. Meat, fried chicken, sausages, grilled sausages, kebabs, etc. go well with adjika. This review offers a basic recipe for sweet adjika with apples and some options for its production. But, before moving on to the recipes, keep in mind some secrets that will be needed in the process of its production.

Adjika with apples - life hacks and useful tips

• It is better to use sour and dense apples for adjika.
• The skin of the fruit can be peeled or discarded if desired.
• For adjika, use coarse non-iodized salt.
• For spiciness, hot reddish pepper is usually added to the seasoning. If you remove the seeds from it, the adjika will turn out to be the least spicy.
• Hot red peppers can be consumed not only fresh, but also dried.
• If you want to create adjika, which is prepared in Abkhazia, do not use a meat grinder or blender. Grind all products manually using two stones: the larger one is the bottom one, and the small one is the working one. Or use a mortar.
• You can improve the recipe and make adjika taste better by adding garlic, cilantro, suneli hops and other spices.
• Adjika can be prepared in 2 ways: boiled or covered raw. For preparations for the winter, use the 1st option. Then adjika can be stored at room temperature without fear that it will spoil.
• For preparations, use small jars. Since open adjika does not stand in the refrigerator for a long time, because... will lose its rich taste.

See also how to cook spicy adjika with apples.

Adjika with apples

A fairly simple recipe for fragrant, special and tasty adjika with apples. Apples will give a smell and a fascinating taste note; the spiciness can be varied to suit your taste. The snack will perfectly diversify your diet, provide fun at any time of the year, strengthen your immune system and protect against colds in the winter.

• Calorie content per 100 g - 125 kcal.
• Number of servings - 1 l
• Production time - 1 hour of active work

Ingredients:

• Apples - 5 pcs.
• Tomatoes - 2.5 kg
• Carrots - 2 pcs.
• Hot pepper – 100-150 g
• Garlic – 150 g
• Sweet pepper - 3-4 pcs.
• Salt - 1 tbsp.

Making adjika with apples:

1. Peel the carrots, rinse and chop using a meat grinder or grater.
2. Chop the washed apples like carrots.
3. Peel the sweet peppers and chop them using a blender.
4. Place the crushed ingredients in a large saucepan and place on the stove.
5. Bring the mixture to a boil, remove from heat and leave to cool to room temperature.
6. Repeat the boiling and cooling process 3 times until the mixture thickens slightly.
7. After boiling, leave the mixture on very low heat for half an hour.
8. Remove the seeds from hot peppers to reduce the heat, and peel the garlic. Grind the ingredients using a meat grinder and add to the pan.
9. Season the adjika with apples with salt and cook the dressing for 25-30 minutes.
10. Place the fried adjika in sterile jars, roll up the lids, cool under a blanket and store in the refrigerator.

Adjika with apples and tomatoes

Adjika with apples and tomatoes comes out spicy and fragrant. You can add it to a bowl of soup, pour it over meat, or season dumplings. It is perfectly stored in the refrigerator throughout the year, even despite the lack of vinegar and sterilization of goods.

Ingredients:

• Antonovka apples – 1.5 kg
• Tomatoes – 1 kg
• Carrots - 0.5 kg
• Bell pepper - 0.5 kg
• Hot pepper - 3 pods
• Salt - 2.5-3 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - 150 ml
• Vinegar - 40 ml
• Garlic – 200 g

Making adjika with apples and tomatoes:

1. Wash the apples, peel the seeds and cut into comfortable pieces.
2. Peel the carrots and wash them together with the tomatoes.
3. Peel the bell pepper from seeds and grind through a meat grinder.
4. Grind apples, carrots, bell peppers and tomatoes through a meat grinder, combining them in one pan with a thick bottom.
5. Add vegetable oil to the products, add salt and sugar, stir and place the pan on the fire.
6. After boiling, cook the adjika, stirring occasionally for 20 minutes.
7. Peel the garlic, remove the seeds from the chili. Twist the products and after 20 minutes add to the boiling adjika.
8. Immediately pour in the vinegar, bring to a boil and cook for 10 minutes.
9. Pour the finished adjika with apples and tomatoes into sterile jars and seal with clean lids.

Adjika with carrots and apples

Homemade boiled adjika with carrots and apples is a good preparation for the winter. It will be a delicious addition to meat and fish dishes and will also serve as a good seasoning for first courses.

Ingredients:

• Apple – 1 kg
• Carrots – 800 g
• Tomatoes – 500 g
• Reddish sweet pepper – 500 g
• Chili pepper - 1 pc.
• Parsnip root - 1 pc.
• Salt - 2.5-3 tbsp.
• Sugar - 1 tbsp.
• Vinegar - 40 ml

Making adjika with carrots and apples:

1. Remove seeds from reddish sweet peppers and chili peppers.
2. Peel the carrots and parsnip root.
3. Peel the apple from the seed box and cut into pieces.
4. Pass all ingredients through a meat grinder.
5. Wash the tomatoes, cut into pieces, boil for 10 minutes and squeeze through a colander, separating the pulp from the skin.
6. Add all the ingredients to the tomato mass and cook for 2.5-3 hours.
7. 15 minutes before readiness, season the sauce with salt and sugar, and 5 minutes with table vinegar.
8. Pack the fried adjika with carrots and apples into jars and close with lids.

Adjika from apples and peppers

This is a gentle version of the traditional hot adjika. According to this recipe, it turns out to be moderately spicy, so even those who do not like extremely spicy food can eat it.

Ingredients:

• Apples – 1 kg
• Bitter pepper - 100 g
• Sweet pepper – 1 kg
• Garlic – 100 g
• Vegetable oil - 0.5 tbsp.
• Sugar - 0.25 tbsp.
• Salt - 1 tsp. or to taste

Making adjika from apples and peppers:

1. Remove the garlic from the husk, the hot pepper from the stalk, and chop the products in a meat grinder or finely chop with a knife. Place them in a plate, cover with a lid and leave until ready to use.
2. Peel the sweet pepper from the seed box and grind it in a meat grinder.
3. Remove the grains and stems from the apples and grind through a meat grinder.
4. Combine apple and pepper puree in a saucepan, stir and simmer for 2 hours over low heat.
5. 30 minutes before cooking, add the garlic and chili pepper mixture, salt, vinegar, sugar and oil.
6. Preserve adjika from apples and peppers in small sterilized jars and close with a reusable or disposable iron lid.

Adjika from apples, peppers and tomatoes

Reddish hot pepper is the main component of adjika, but those who don’t like it can replace the spice with garlic and horseradish. The result will be no less fragrant and moderately spicy sauce, which will diversify meat and vegetable dishes.

Ingredients:

• Apples - 10 pcs.
• Tomatoes - 10 pcs.
• Reddish sweet pepper - 10 pcs.
• Onions - 10 pcs.
• Carrots - 5 pcs.
• Garlic - 4 heads
• Horseradish root - 10 cm
• Vegetable oil - 500 g
• Sugar - 100 g
• Salt - 50 g
• Vinegar - 50 g

Making adjika from apples, peppers and tomatoes:

1. Peel carrots, onions, garlic and horseradish root, remove seeds from reddish sweet peppers and apples. Pass the products together with the tomatoes through a meat grinder.
2. Add vegetable oil, sugar and salt to the vegetable mass.
3. Place the food on the fire, boil and cook for 30 minutes.
4. 5 minutes before readiness, pour in vinegar.
5. To prepare for the winter, place adjika from apples, peppers and tomatoes into sterilized jars and roll up with clean lids.

Video recipes for adjika with apples for the winter.

Adjika with apples for the winter

Friday, September 25, 2020

We prepare homemade adjika with cooking for the winter: from tomatoes, peppers, carrots, garlic... with apples. Fragrant, special, so colorful and appetizing - a beautiful addition to meat and baked vegetables. Adjika is moderately spicy, sweet and sour, very pleasant - I recommend it!

The proportions of vegetables can be changed according to your own taste and the availability of fruits. Take sweet and sour apples, but be careful with the amount of bitter pepper. I used whole peppercorns, with seeds, so 50 grams was completely enough. If, before rolling into jars, the finished adjika does not seem spicy enough for you, just add more ground hot pepper.

9% table vinegar not only allows you to preserve the product for a long time, but also gives the appetizer sharpness and piquancy. If you use 6% vinegar, add 90 ml. Naturally, natural apple or wine will do (however, their exact quantity will depend on the percentage).

Ingredients:

Making a dish step by step:

To make homemade adjika for the winter, we will need the following ingredients: tomatoes, apples, sweet and bitter peppers, carrots, garlic, refined sunflower oil, sweet sand, vinegar and salt. The weight of goods is indicated in already prepared (cleaned) form.

Carefully wash and dry the vegetables. We remove the skin from carrots (400 grams), cut out the stalks from tomatoes (1 kilogram), and cut out the seed boxes from apples (500 grams). Cut sweet pepper (400 grams) in half lengthwise and cut out the inner light veins with seeds. I used bitter pepper (50 grams) directly with the seeds. We cut the vegetables with apples into pieces to make it easier to chop them.

Choose: using a meat grinder or a food processor (with an iron knife attachment). I prefer the 2nd option: we put everything in portions and in almost 15-20 seconds we get small, small pieces.

It doesn’t matter how you chop the vegetables – either separately or combine them. Everything together, in my opinion, is even better.

Pour the vegetable mixture into a thick-walled saucepan or cauldron and place on the stove. Bring to a boil over high heat, then turn on low heat and cook the adjika under the lid for 1 hour. During this period of time, it is imperative to stir the contents of the dishes two or three times.

Meanwhile, peel and chop the freshest garlic (100 grams). You can chop it finely with a knife, pass it through a press, or grind it on a grater.

After the allotted time, add crushed garlic, 70 grams of sweet sand, 100 ml of vegetable oil and 1 full tablespoon of salt to the adjika. Stir and cook for another 15 minutes.

At this step, it is important to definitely test the vegetables for salt and sugar and, if necessary, adjust the taste of adjika. If it's not spicy enough, add dry ground hot pepper.

At the end of production, add 60 ml of 9% table vinegar, mix and turn off the stove.

Place boiling adjika in pre-prepared jars to the very top. Decide for yourself how to sterilize dishes with lids: on the stove, in the oven or in the microwave (the latter option is not suitable for lids).

We screw it tightly with new screw-shaped lids or roll it up with ordinary tin lids using a seaming wrench.

We turn the containers with adjika upside down and wrap them in something warm (a blanket, a blanket or an old jacket). Leave to cool completely (about a day). You can store homemade adjika with apples both in the cellar or basement, and in a city apartment (just not where it’s hot).

In total, the amount of ingredients indicated in the recipe yields about 2.2 liters of ready-made adjika for the winter.

Fragrant, special, so colorful and appetizing - a beautiful addition to meat and baked vegetables. Adjika with apples is moderately spicy, sweet and sour, and very pleasant. Cook for your health, friends, successful preparations for you and bon appetit!

Adjika with apples for the winter

Sweet and sour adjika with apples for the winter is first a sauce that mixes well with meat dishes. But they also eat it with pasta, potatoes, and cereals. There are many recipes for making it: with tomatoes, carrots, apples.

Dry adjika is originally an Abkhazian seasoning. It suited the character of almost all nations. Trials of improvement began, they began to bring something of their own into it. This is how adjika sauce with apples came into being in different variations.

Subtleties of manufacturing

In order for adjika with apples to come out delicious, you need to choose the right ingredients correctly, and also not push around with some advice:

• To make adjika, it is better to use a meat grinder rather than a blender. Then all edible components will have a granular structure.
• For cooking, it is better to use enamel dishes and wooden spatulas. Iron objects can oxidize under the influence of sour apples, which will spoil the taste.
• Apples must be selected that are unripe, firm, juicy, and sour. Such varieties as Antonovka and Granny Smith are perfect.
• It is better to take bell peppers that are reddish, fleshy and without bitterness. Its color does not completely affect the taste, but it will provide aesthetic pleasure.
• Tomatoes must be of sugary, thin-skinned varieties.
• Do not use iodized salt.
• To obtain a very hot sauce, hot pepper seeds are added to it. Also, to give more flavor, they and the spices are heated in a frying pan.
• Before rolling into jars, adjika must be tasted. If it is not rich enough, you can add a little sugar or other spices.

Traditional recipe

Classic recipes are considered basic. You can bring something of your own into them by changing the proportions, adding or excluding a certain component. The traditional method of preparing adjika for the winter with apples is considered one of the most common, for which we will need:

• tomatoes – 2 kg;
• bell pepper – 1 kg;
• apples, carrots – 0.5 kg;
• hot pepper – about 100 g (depending on the appropriate spiciness);
• garlic – 2 heads;
• refined oil - a glass;
• salt - to taste.

1. Wash all products. Peel tomatoes and apples.
2. We scroll everything in a meat grinder. Add spices.
3. Cook for 2.5 hours, stirring occasionally.
4. We sterilize the jars, put the purchased sauce into the jars, and roll them up.

From this amount of ingredients, it turns out to prepare 3 liters of sauce.

Vitamin adjika

This seasoning does not require cooking and therefore contains more vitamins than traditional adjika with apples, tomatoes and carrots. For this we will need:

• sweet pepper – 3 kg;
• apples, carrots, hot peppers, garlic – 0.5 kg;
• sunflower oil – 0.5 ml;
• cilantro - a bunch;
• salt – 100 gr.;
• sugar – 1 tbsp. l.

1. Wash and peel all ingredients.
2. Grind the spicy ingredient and chop the garlic.
3. Grate carrots and apples on a large grater.
4. Mix everything until smooth, add chopped cilantro, spices, sunflower oil.
5. Place the purchased sauce into containers and cover with sterilized lids.

Fragrant and fortified adjika must be stored in the refrigerator.

Adjika in an hour

In order not to stand at the stove for 2.5 hours, there is a recipe for frisky adjika with apples and tomatoes for the winter. The following products are needed:

• tomatoes – 3 kg;
• apples, carrots, paprika – 1 kg;
• capsicum – 1-2 pcs.;
• garlic – 200 gr.;
• vegetable oil - glass;
• salt – 1 tbsp;
• sugar, vinegar - 2 tbsp;
• hops-suneli, coriander - to taste and desire.

1. Remove the skins from apples and tomatoes.
2. We pass all products through a meat grinder.
3. Simmer for 40 minutes, add spices, cook for another 10 minutes. Then add the garlic and leave on low heat for 2 minutes.
4. We roll up the banks. Turn the lid down and cover with a blanket or towel until it cools completely.

This recipe is optimal for busy housewives. In addition, during this period of time all the vegetables have time to cook to a suitable mixture.

Adjika with greens

To give the dish more piquancy, lovers of greens will like the sauce recipe with dill, parsley, and cilantro. To do this you need to prepare:

• tomatoes – 4 kg;
• apples, sweet and hot peppers – 10 pcs.;
• garlic - head;
• dill, parsley, cilantro - a bunch each;
• sugar, salt - to taste;
• sunflower oil 0.5 ml;
• vinegar - glass.

1. Wash the products, clean them and grind them through a meat grinder.
2. Add salt to the apple mixture and simmer for 30 minutes over low heat.
3. Chop the greens, crush the garlic and add them to the pan together with sunflower oil. Cook for 10 minutes.
4. We sterilize the jars and put them in the sauce.

Spicy adjika

For those who like it spicy, this recipe is for you. Need to purchase:

• greenish tomatoes – 3.5 kg;
• reddish tomatoes, paprika – 0.52 kg;
• hot pepper – 0.22 kg;
• apples – 2 huge;
• dill, parsley - a bunch;
• vegetable oil – 50 gr.;
• salt – 155 gr.;
• hops-suneli – 50 gr.

1. Cut greenish tomatoes into halves or quarters, depending on size. Approximately, they should be no larger than a walnut.
2. Pass all other products through a meat grinder, not counting greens.
3. Stir, bring to a boil and simmer over low heat, stirring occasionally.
4. Chop the greens, add to the marinade, turn off when it boils.
5. Sterilize the jars and spread out the adjika. Wrap it up and let it cool.

Sweet adjika

The recipe also has another name - seven. This sauce contains seven vegetables. It has the sweetest taste compared to other harvesting methods. For this we will need:

• tomatoes – 3 kg;
• carrots, apples, sweet peppers – 1.5 kg each;
• onions, garlic – 1 kg each;
• capsicum – 0.5 kg;
• onions, parsley, cilantro (optional) – a bunch each;
• refined oil - glass;
• salt – 3 tbsp. l.;
• sugar – 5 tbsp. l.;
• vinegar.

1. We peel the tomatoes from the stalks and pass them through a meat grinder.
2. We do the same with other products.
3. Place the resulting mixture on the fire and let it boil.
4. Finely chop the greens and add them to the saucepan. Simmer for 3 hours over low heat, stirring occasionally. Leave it for a day.
5. Then we boil again. Add spices and vegetable oil. Let it simmer for 2 hours.
6. Add vinegar and stir.
7. Divide into jars.

Having prepared adjika with apples once, you will make it once a year. Some people like it the hottest, some sweeter, some prefer a lot of greenery, others will like its complete absence. You can always find your own recipe for this delicious sauce.

Adjika apple

The most delicious adjika. I make it every year, 2-3 servings each, so it gets eaten quickly. Suitable for almost all dishes (meat, poultry, puree). Can be used as a seasoning (for example, for borscht, stew). In general, it’s so good that you can’t describe it, you need to try it and enjoy the beautiful taste :-). (sorry if there is such a recipe on the website, I looked it up using a search engine and couldn’t find it)

Ingredients for Adjika Apple:

• Tomato – 2 kg
• Bell pepper (any kind, preferably reddish) - 1 kg
• Apple (sour) – 500 g
• Carrots – 500 g
• Garlic – 200 g
• Reddish hot pepper (if you don’t like it hot, add less) - 100 g
• Sunflower oil - 1 cup.
• Dark pepper - to taste
• Salt - to taste

Production time: 210 minutes

Number of servings: 1

Nutritional and energy value:

Recipe for “Apple Adjika”:

Peel all vegetables (peel carrots and apples).
Grind everything in a meat grinder (you can grind it in a blender),
add salt, black pepper, sunflower oil and cook for 2.5 hours, stirring occasionally.
Later, roll up in sterilized jars or close with nylon lids.

Bon appetit.
Yield: 6 cans of 0.5 l.

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