6 amazingly delicious recipes for adjika from green tomatoes for the winter

Unripe tomatoes can be used to make an unusually tasty and healthy snack. Unripe tomatoes are not cheap, and harvesting them from every housewife is worth its weight in gold. It effectively complements the taste of any meat and decorates any side dish. What could be fragrant, appetizing, a finger-licking feeling at the moment - adjika from green tomatoes for the winter “Eating”, recipes with photos are unsurpassed in helping to see the future outcome.

Canning adjika does not take much time, and it is stored boiled and under a steel lid all winter at home. If you decide not to cook adjika, then cover it with any available lid and put it in the refrigerator for storage.

To seal adjika, I usually take half-liter or liter containers, because after opening, the jar can be stored in the cold for no more than 3 weeks.

The most delicious method of preparing adjika is the “Eating” recipe, which has long been kept in our home cookbook. The pungent taste and beautiful bright green color of this seasoning has become an invariable decoration of our table for the holiday.

Adjika from green tomatoes for the winter “Obedenie”

Unripe tomatoes – 2 kg
Greenish bell pepper – 1 kg
Greenish hot pepper – 300 g
Garlic – 3 heads
Parsley, celery and cilantro - only 300 g
Salt – 100 g
Vinegar 9% – 150 ml

Wash all vegetables and herbs, remove seeds from peppers.

Mince tomatoes, peppers and garlic. Pour into a saucepan. Add salt and place on high heat.

After boiling, cook over low heat for 20 minutes. Stir it with a long spoon so it doesn't burn.

Chop the greens very finely and pour into the pan.

After another 5 minutes, add vinegar. Raise the temperature of the stove and when you see powerful bubbling, turn it off.

Pour adjika into sterilized jars and seal with sterilized lids.

I usually get 6 cans of 500 ml each.

An important advantage of adjika as a preparation for the winter is that it is prepared without sterilizing the jars with the finished product. With horseradish and hot pepper, it is so hot that no bacteria are afraid of it - it is perfectly stored at room temperature.

Very tasty adjika without sterilization

For production of 3 – 3.5 l. adzhiki:

Greenish tomatoes – 3 kg
Sweet pepper – 0.5 kg
Garlic cloves – 20 pcs.
Chili – 10 pods
Horseradish – 3 large roots
Vinegar 6% – 4 tbsp.
Vegetable oil without aroma – 200 ml
Salt – 100 g

Wash everything well. Remove the seeds from the sweet peppers and leave the seeds in the bitter ones.

Grind the peeled horseradish, tomatoes and peppers in a blender or small meat grinder and pour into a cooking container. Cook over medium heat for an hour.

After this time, add chopped garlic, salt, vinegar and oil to taste. Keep on fire for 10 minutes.

Pour the hot adjika into boiled jars. Roll up with sterile lids and wrap to cool.

If you don’t understand how to cook adjika without cooking and whether it can be preserved for the winter, I suggest the usual and quick method of salting it. This appetizer with the freshest taste of tomatoes and garlic must be stored in the refrigerator. This raw adjika can be frozen in small portions in plastic bottles or ziplock bags.

Adjika from green tomatoes and garlic without cooking

Composition for 1 liter jar:

Unripe tomatoes – 800 g
Onions – 150 g
Garlic – 100 g
Horseradish root – 30 g
Parsley and cilantro - 3 branches each
Dry ground paprika – 2 tsp.
Salt – 1.5 tbsp.
Sugar – 2.5 tbsp.
Vegetable oil for frying – 6 tbsp.
Apple cider vinegar – 100 ml

Peel the onions, horseradish and garlic, rinse along with the tomatoes and sprigs of herbs. Pass through a meat grinder.

Add paprika to the vegetable mixture, add salt and sugar. Let it sit for 15 minutes. There's also oil and vinegar.

Stir and pour into boiled jars with screw-on lids. This seasoning will be completely ready after a couple of weeks of infusion in the refrigerator.

After 2 weeks, you can transfer the finished adjika into food-grade plastic and put it in the freezer for the winter. If you leave it in the refrigerator, you can eat it for another month.

Try to prepare an unusually tasty adjika from unripe tomatoes in combination with carrots and apples. The appetizer does not come out bitter. You can eat a whole ladle at one time. And they will literally say to you: “You will lick your fingers.” Manufacturing is not at all difficult.

Adjika with greenish tomatoes and apples “Povareshka”

Tomatoes – 1 kg
Juicy sour apples (Simirenko can be used) – 300 g
Carrots – 300 g
Snow-white onion – 1 pc.
Garlic – 10 – 15 cloves
Hot pepper – 2 cm
Sugar – 2 tbsp.
Salt – 1 tbsp.
Vinegar 70% – 1 tsp.

Wash the vegetables. Peel the seeds from onions and peppers. Cut out the core from the apples. Grind in a meat grinder.

Cook over low heat, stirring for about 40 minutes.

Then dissolve sugar and salt in the vegetable mixture and pour in the essence. Continue cooking for another 5 minutes.

Yield: about 2 liters. adzhiki. Place in prepared sterilized jars with lids and seal.

And this is my favorite option for making winter adjika from green, brown and burgundy tomatoes. The colorful appetizer constantly amazes guests who try it for the first time. Ordinary dishes seasoned with it become very tasty and inimitable!

Adjika recipe from green and brown tomatoes

Greenish and brown tomatoes – 1 kg each
Reddish tomatoes – 0.5 kg
Reddish sweet pepper – 0.5 kg
Chili – 100 g
Garlic – 200 g
Onion – 1 pc.
Refined sunflower oil – 1 cup
Vinegar 9% – 5 tbsp.
Sugar – 5 tbsp.
Salt – 6 tsp.

Grind through all the tomatoes, onions, non-bitter peppers without seeds, and bitter peppers with seeds. Let it cook for 30 minutes after it starts boiling. Stove temperature is average.

Squeeze the garlic through a garlic press and add to the vegetables. There are also other ingredients.

After 10 minutes, you can pour adjika into boiled jars with steel lids and seal.

Adjika from sweet peppers with greenish tomatoes

Sweet green pepper – 2 kg
Unripe tomatoes – 1 kg
Hot pepper (greenish) – 100 g
Garlic - 4 cloves
Green onions – 5 feathers
Salt – 1.5 tbsp.
Sugar – 1 tbsp.
Acetic acid 70% - 1 tsp.

It is necessary to remove the stalks and seeds from the peppers, peel the garlic and wash everything thoroughly.

Next you need to chop the vegetables with a meat grinder, finely chop the onion and put it in a saucepan for cooking.

After waiting for it to boil, continue to cook slowly for 40 - 45 minutes.

Now you can dissolve sugar and salt in a saucepan, and then acid.

Sterilize 3 liter jars and steel lids. Pour hot adjika into them and roll up.

Now you understand how to prepare a magical snack from unripe tomatoes using various methods. Use my best recipes for adjika made from green tomatoes for the winter “Eating” - you will lick your fingers, and the glory of a good housewife will constantly accompany you.

Watch a video about preserving greenish adjika.

Adjika from green tomatoes

Adjika from green tomatoes with horseradish and garlic

Adjika made from green tomatoes with horseradish and garlic will be a cheap and unusually tasty preparation for various meat dishes. In this recipe, you are invited to prepare it using the traditional method, in other words, with cooking.

Adjika from green tomatoes through a meat grinder

For lovers of spicy food, we suggest preparing this adjika. All products are twisted into a meat grinder, which significantly saves time. In this recipe, adjika from green tomatoes is prepared without adding garlic. This will seem unusual to you, but adjika will be very tasty.

Adjika from green and burgundy tomatoes

Adjika is a spicy sauce that can be made from ripe tomatoes, green tomatoes, plums or juicy apples. I suggest preparing adjika from green tomatoes with the addition of burgundy ripe fruits. The sauce comes out rich and quite spicy. The amount of hot pepper and garlic can be reduced to suit your requirements.

Adjika from green tomatoes for the winter

For lovers of hot sauces, I suggest preparing adjika from green tomatoes for the winter. Even if you don’t like or for some other reason don’t eat spicy foods, still prepare this adjika, adjusting the amount of hot pepper and garlic according to your preferences.

Spicy adjika from green tomatoes for the winter

Greenish adjika is a bright and spicy snack that can be prepared from green tomatoes. It is necessary to store such a preparation in the refrigerator or cellar, and it will become 100% ready only after a week and a half after seaming. Adjika is successfully mixed with meat and potatoes, and also perfectly dilutes vegetable stew.

Adjika from green tomatoes with horseradish

Raw adjika made from horseradish and green tomatoes, otherwise known as horseradish or gorloder, is a very necessary snack that contains a lot of vitamins. It’s easier to prepare than usual, but you can only store it in the refrigerator. The ratio of ingredients can be adjusted to your own taste, so there is no one idea. But we want to suggest using our recipe as a base for such adjika.

Adjika from green tomatoes with garlic traditional

Adjika perfectly complements meat, poultry and potato dishes. In this recipe, we “balance” the taste of this hot sauce with the help of plums and apples - this will add a slight note of sweetness and soften the heat of the chili and the intensity of the garlic. By the way, the amount of this hot pepper can be adjusted to your own taste, because not everyone likes hot spiciness. After making adjika, we offer two options for its storage processing. All details are below in the recipe.

Adjika from green tomatoes without cooking

A very tasty appetizer that will be a good addition to various meat and vegetable dishes. It's very easy to prepare and only takes a couple of minutes. And dishes with such adjika will acquire completely new, special notes!

Adjika from green tomatoes with apples

A fragrant, very tasty snack made from green tomatoes and sweet and sour apples. It will perfectly complement the main dish and make it even more appetizing. And you can enjoy it all winter!

Adjika from green tomatoes in Georgian style

Adjika made from green tomatoes is a very tasty Georgian appetizer. It can be spread on sandwiches or added to hot dishes. It turns out very tasty and special. And it will make any dish more appetizing!

Greenish adjika – 9 of the most unique and delicious recipes for a special snack

Greenish adjika is a tasty sauce that any housewife will happily enjoy for the winter. A similar preparation is perfect for meat and fish dishes. It is very simple to prepare, so the cooking process does not take much time.

How to create greenish adjika?

Thinking about how greenish adjika is prepared for the winter, housewives study almost all the recipes. Each of them is special in its own way, which is due to the presence of different ingredients. The following distinctive features of this dish can be noted:

Basil, parsley and other types of herbs, hot peppers, tomatoes, apples, gooseberries, and onions are used as greenish components. They will be organically complemented by various spices, seasonings and garlic.
Greenish adjika will be an excellent addition to almost all types of dishes: porridge, pasta, stew, meat treats, fish, it can be used as a dressing full of vitamins for cabbage soup.
A necessary condition for obtaining a savory preparation is that the greens must be crushed into a pulp. The main component processed in this way will release juice, this will help obtain a paste-like mixture.
It is recommended to store adjika in the refrigerator.

Adjika greenish Abkhazian – recipe

Fans of traditional Caucasian recipes will like greenish adjika in Abkhazian style. To make it, the most ordinary products are useful, and to give it a wonderfully fresh smell, you should purchase ingredients such as tarragon, basil, dill and parsley. Hot pepper, garlic and large salt are recognized as permanent ingredients of the recipe.

chili pepper – 250 g;
garlic – 1 head;
coriander – 150 g;
dill and basil - 100 g each;
parsley – 250 g;
tarragon – 60 g;
salt – 300 g.

Wash the pepper, remove the seeds, cut into pieces.
Sort out the greens, rinse, cut off the stems, finely chop the leaves and place in a saucepan.
Add pepper there too. Grind the ingredients with an immersion blender until a homogeneous mass is obtained, which makes up the greenish adjika.
As the greens give juice and turn into paste, add salt to the mixture. Mix everything well.

Georgian greenish adjika – recipe

Greenish adjika in Georgian is considered a very interesting variation of the preparation. It differs from the previous production method by the introduction of walnuts. What makes the sauce unique is the cinnamon, which you won’t find in other recipes. The main component is not the freshest hot pepper, but dried one.

dry hot pepper – 1 kg;
coriander – 50 g;
garlic – 300 g;
fresh cilantro – 500 g;
walnuts – 200 g;
hops-suneli – 100 g;
salt – 100 g.

Pour dry pepper with cool water for 1.5 hours.
Grind nuts, cilantro, garlic and pepper through a meat grinder.
Add spices and salt to the mixture and mix. Greenish Georgian adjika is ready.

Adjika from greenish hot pepper

Fans of spicy foods will appreciate this preparation option as adjika from greenish hot pepper. Even the spicy celery present in it will not be able to reduce the spiciness. The truly Caucasian taste of adjika comes from garlic, cilantro and other herbs. The sauce mixes well with stews.

greenish pepper (hot) – 500 g;
fresh cilantro, dill and parsley – 250 g;
celery – 50 g;
garlic – 1 head;
coriander – 1 tsp;
salt – 150 g.

Remove the seeds from the pepper, chop its pulp, herbs, celery and garlic.
Mix all ingredients thoroughly. Greenish spicy adjika is ready.

Adjika from greenish bell pepper for the winter

No less spicy appetizer for the winter will be adjika made from greenish bell pepper. This is justified by the fact that it contains capsicum. Vinegar will help slightly smooth out the bitterness and pungency, which will also enhance the smell of spices and herbs, so housewives who want to get the mildest taste can add this component if desired.

greenish bell pepper – 500 g;
parsley – 250 g;
dill – 100 g;
capsicum – 4 pcs.;
garlic – 4 cloves;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar – 2 tsp.

Finely chop all the products and transform them into a homogeneous mass, from which adjika consists of greenish pepper.
Add sugar, vinegar and salt to the prepared mass and mix.

Adjika from green tomatoes for the winter - recipe

Gourmets especially highly appreciated the recipe for preparing adjika from green tomatoes for the winter. Basil, paprika and khmeli-suneli add piquancy to the sauce. The sweet and sour note comes from the combination of tomatoes and carrots. The sauce is not bad because it can be stored at room temperature, because it is heat-treated.

greenish tomatoes – 4 kg;
hot pepper – 200 g;
reddish tomatoes – 250 g;
greenish bell pepper – 500 g;
garlic – 300 g;
carrots – 3 pcs.;
vegetable oil – 0.5 cups;
salt – 150 g;
khmeli-suneli – 50 g:
greens (dill, parsley, basil).

Process greenish tomatoes - remove the skin, scald with boiling water, cut into quarters, cover with salt, leave for 6 hours, then drain the liquid.
Pass all vegetables through a meat grinder.
Add hops-suneli to the mixture, pour in oil.
Mix thoroughly and set aside for 30 minutes. Boil the sauce over low heat for about an hour.
2 minutes before the greenish spicy adjika is ready, add chopped greens.

Adjika with greenish apples

Another successful combination for lovers of special snacks is adjika made from green apples for the winter. Its personality is its unique sweet and sour taste, which is obtained by combining components such as apples, peppers and carrots. If desired, you can use any spices and seasonings.

apples – 1 kg;
sweet pepper – 1 kg;
onion – 1 kg;
carrots – 1 kg;
tomatoes – 2.5 kg;
garlic – 4 cloves;
hot pepper – 2 pods;
vegetable oil – 200 g;
sugar – 100 g;
salt.

Grind the apples and all the vegetables in a meat grinder and simmer for 45 minutes.
10 minutes before the end of cooking, add the garlic. After finishing the process, mix everything.

Recipe for greenish adjika with walnuts

Greenish adjika with nuts is considered a classic Abkhaz snack. It can not only be added to dishes, but also consumed as an independent dish. As for salt, it is better to take stone salt; iodized or flavored salt is absolutely not suitable for sauce. If adjika is used as a dressing for first courses, then it is important not to overdo it with its quantity.

cilantro – 1 bunch;
dill – 0.5 bunch;
sweet pepper – 4 pcs.;
greenish hot pepper – 1 pc.;
garlic – 1 head;
walnuts – 2 tbsp. l.;
hops-suneli – 1 tsp;
salt;
vinegar – 2 tsp.

Chop all the vegetables.
Add spices, salt, vinegar, ground nuts. Mix everything.

Adjika from green onions

Greenish adjika, the recipe for which includes the same ingredient as onion arrows, is indescribably tasty. It has a fascinating and specific taste; it’s worth cooking just for the experience. It is possible that, having tasted the wonderful taste, adjika will become an invariable preparation for the winter. In this version, the sauce can be served with baked potatoes or simply spread on bread.

green onions - 2-3 huge bunches;
cilantro – 1 bunch;
parsley – 1 bunch;
garlic – 1 head;
celery – 50 g
coriander – 1 tsp;
salt.

Chop the greens.
Add garlic, coriander, salt, mix everything.

Adjika from greenish gooseberry

For almost all gourmets, a real discovery will be the recipe for adjika made from greenish gooseberries. This unique appetizer will be an ideal addition to any meat dish; it can be served at a formal table. The cooking method is very simple, a minimum of ingredients are required, but they are amazingly combined with each other.

gooseberries – 1 kg;
dill – 200 g;
garlic – 300 g.

Sort and wash the ingredients.
Grind everything in a meat grinder and mix.

Adjika from green tomatoes for the winter - 6 stunning recipes

You can prepare various winter snacks from green tomatoes. One of the options is adjika. This is a delicious sauce that can be served with a variety of dishes or even eaten just like that, spread on bread.

Main principles

Adjika is prepared from unripe vegetables that have reached marketable size. You can use tomatoes that have begun to turn brown.

The cooked tomatoes and other vegetables included in the sauce must be chopped. To do this, use a meat grinder or blender.

There are two options for making adjika. 1st - without cooking, the sauce is the most useful, since all vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . But this version of the sauce must be stored strictly in the refrigerator under a plastic lid. Shelf life is about six months.

2nd manufacturing option - with cooking. In this case, the hot sauce is poured into sterile small jars (0.5-0.75 liters) and sealed tightly.

Adjika “Obedenie” from green tomatoes

This is a very tasty and easy to make sauce.

greenish tomatoes – 2 kg;
greenish bell pepper – 1 kg;
greenish hot pepper – 300 g;
garlic – 3 medium heads;
greens – 300 g, you can take a mixture of greens to your own taste, for example, dill, parsley, cilantro;
salt – 100 g;
vinegar (9%) – 150 ml.

Wash, sort and peel vegetables and herbs. Cut the tomatoes into halves or slices. Remove the seeds from the peppers. Mince the tomato, both types of pepper, and garlic. Pour the mixture into a saucepan and cook for half an hour from the moment it boils, stirring occasionally.

Finely chop the greens. Dip it into boiling adjika, add salt, mix well. Cook for another 5 minutes, add vinegar. Wait until it boils again and remove the pan from the heat. Pour the hot sauce into sterile jars and roll up immediately. Makes about 6 0.5 liter cans. Adjika is ideally stored at room temperature.

Spicy adjika from green tomatoes

This adjika is quite spicy, and thanks to the use of horseradish and hot pepper, it can be stored unsurpassedly. To obtain 3-3.5 liters. sauce required:

unripe tomatoes – 3 kg;
bell pepper, preferably greenish in color – 500 g;
garlic – 20 cloves;
chili pepper – 10 pods;
horseradish – 3 huge roots;
vinegar (6%) – 4 tbsp. l.;
refined vegetable oil – 200 ml;
salt – 100 g.

Wash the vegetables, remove the seeds from the peppers, cut out the mark from the tomatoes where the stem is attached, peel the horseradish and garlic. Grind the vegetables in a blender or meat grinder, horseradish, tomatoes, both types of pepper. Pour the vegetable mixture into a saucepan and cook over medium heat for 1 hour. Then add crushed garlic to the boiled mass, pour in vinegar and oil, and add salt. Continue cooking for another 10 minutes. Pour the hot sauce into sterilized jars and roll up immediately.

Adjika from unripe tomatoes with apples

Spicy adjika with a refreshing taste. It's not difficult to prepare. To obtain 3 half-liter jars of sauce you need:

unripe tomatoes – 900 g;
sweet apples – 2 pcs.;
onion – 1 large;
greenish bell pepper – 3 pods;
hot pepper – 1 pod;
garlic – 5 cloves;
dry herbs – 1 tsp;
mustard seeds – 0.25 tsp;
dark peppercorns – 10 peas;
vinegar (9%) – 3.5 tbsp. l.;
sugar – 3.5 tbsp. l.;
salt – 1 tbsp. l.;
refined vegetable oil – 6 tbsp. l.

Wash and peel all vegetables. Cut out the stems of tomatoes, cut out the seeds and seed pods of apples, and cut out the seeds of peppers. Cut all the fruits into pieces and pass through a meat grinder or blender.

Immediately add salt, sugar, vinegar, oil and spices. Spices can be placed in a gauze bag, which should be removed after cooking. Cook adjika for 40 minutes over low heat. Pour the hot adjika into sterile jars and roll up immediately.

Adjika from tomatoes with quince

This is an unusual way of making it, but the sauce comes out very tasty and tender. It will especially appeal to those who do not like very spicy and strong taste.

For 4 liters of finished sauce you need to prepare:

unripe tomatoes – 2.5 kg;
sweet pepper – 0.5 kg;
quince – 0.5 kg;
carrots – 250 g;
zucchini – 250 g;
onion – 250 g;
hot pepper – 0.5 pods;
finely chopped greens (selection of types of greens - to taste) - 0.5 cups;
sugar – 0.5 cups;
salt – 1/3 cup;
vegetable oil – 1 cup.

Wash tomatoes, bell peppers, quince, zucchini, carrots and onions, peel and cut into randomly shaped pieces. Pass through a meat grinder or blender. Pour the vegetable mixture into a saucepan and cook for 1 hour from the moment it boils. Then add chopped garlic, finely chopped herbs and hot pepper. Cook for another 1 hour.

Add salt, sugar and butter, let simmer for another 2-3 minutes. Pour into sterile jars and roll up immediately.

Adjika from green and burgundy tomatoes

This sauce contains ripe and unripe tomatoes. 3-3.5 liters of finished product comes out.

unripe tomatoes (can be brown or greenish) – 2 kg;
reddish tomatoes – 500 g;
reddish sweet pepper – 500 g;
hot reddish pepper – 100 g;
garlic – 200 g;
onion – 1 pc.;
refined vegetable oil – 1 cup;
vinegar (9%) – 5 tbsp. l.;
salt – 6 tsp;
sugar – 5 tbsp. l.

Wash and peel the vegetables. Grind them by turning them through a meat grinder. Also chop the onion, bitter and sweet pepper. Bring to a boil, cook for half an hour after boiling. Pass the garlic through a press and add it to the boiled mass. Salt, add sugar, oil and vinegar. Cook for another 10 minutes. Pour the hot sauce into sterile jars and roll up.

Raw adjika from unripe tomatoes

This recipe does not use heat treatment. For production of 3 l. sauce needed:

unripe tomatoes – 2.5 kg;
garlic – 150 g;
hot pepper (preferably greenish) – 70 g;
horseradish root – 100 g;
salt – 30 g;
sugar – 15 g.

Wash and peel the vegetables. Grind tomatoes, garlic, horseradish root and hot pepper through a meat grinder. Add salt and sugar, mix well. You need to stir for a couple of minutes so that the salt and sugar have time to dissolve. Pour adjika into a dry, clean jar. Cover with a plastic lid and store in the refrigerator.