Adjika with apples and carrots

Adjika is a spice from the Caucasus. It has a rich taste and aroma. Served with meat, complements its taste. The seasoning has migrated to the cuisines of other countries, is prepared by culinary specialists, and is always a huge success.

If initially adjika was prepared from pepper, garlic and various herbs, now other ingredients are added to it, aimed at softening the sharp, burning taste. It can be tomatoes, sweet or sour apples, carrots, sweet bell peppers.

In the middle lane, where it is customary to make winter preparations, the seasoning is preserved for long-term storage using vinegar and heat treatment. But even in the absence of vinegar in the recipe, the preparations are well stored in a city apartment, since the high content of garlic and pepper, natural antiseptics, does not allow the development of fungi and microbes.

The appearance of adjika has also changed. Now it is not only a thick seasoning based on red pepper, but also a spiced tomato sauce, caviar or vegetable appetizer. Which have moved from the category of seasonings to the category of independent dishes. And they are served not only with meat, but also with any second course. Good for a snack with a piece of white or black bread.

Methods for preparing adjika from carrots and apples for the winter

Adjika from carrots and apples does not have a burning taste, it turns out to be sour-sweet, no less fragrant and thick. Spicy lovers, by changing the proportions, can get a seasoning that meets their needs.

Recipe 1 (Basic recipe)

What will be required:

• Carrots – 3 pieces;
• Tomatoes – 1,3 kg;
• Table salt – to taste;
• Hot pepper – to taste;
• Bulgarian pepper – 0,5 kg;
• Garlic – 100 g;
• Sunflower oil – 100 g.

How to cook:

1. All vegetables and apples should be pre-washed, peppers and apples should be cleaned from seeds, carrots from the upper rough layer. Tomatoes can also be peeled. Do not be lazy and do this procedure: cut the tomatoes and pour boiling, then cold water over them. After such a contrast bathing, the tomato skin is easily removed. Then all vegetables are cut into pieces, a convenient size for feeding into a meat grinder.
2. Garlic is cleaned. Since garlic will need to be peeled a lot, you can use a tricky method. Divide the garlic into slices, make an incision at the bottom and place in a container with a lid. Shake vigorously for 2-3 minutes. Open the lid and select the peeled slices.
3. Vegetables are chopped with a meat grinder, seasoned with sunflower oil. And cook on moderate gas from 40 minutes to 1 hour, stirring occasionally.

   

   Do not use a lid, as the mass will thicken better. Cook in a thick-walled dish, preferably in a cauldron, then the vegetables will not burn.

4. At the end of cooking, the mass will begin to puff and splash. It’s time to loosely cover the dishes with a lid.
5. The garlic is crushed. Use some kitchen gadget for this, for example, a grinder. You will need to grind the garlic to the state of gruel.
6. At the end of cooking, add garlic, salt, bring to a boil again. Focus on your taste. You may need to add salt, you can also add granulated sugar if the taste seems sour.
7. The hot mass is laid out in prepared, sterilized jars, immediately corked, turned over and allowed to cool under a blanket.
8. Adjika from carrots and apples with tomatoes is stored at room temperature, in a dark place. A refrigerator is used to store an open container.

The recipe is simple, the most popular, as it is prepared from simple available products and does not require complex preparation. Such adjika can be used as a ready-made sauce for second courses or added to soups, stews.

Recipe 2 (With onions)

What will be required:

• Carrots – 1 kg;
• Sour apples – 1 kg;
• Bulgarian sweet pepper – 1 kg;
• Tomatoes – 2 kg;
• Onions – 1 kg;
• Hot pepper – 1-2 pods;
• Salt – to taste;
• Granulated sugar – 3 tbsp. l .;
• Garlic – 100-200 g;
• Sunflower oil – 50 g

How to cook:

1. Vegetables are washed, peppers and apples are peeled, onions and garlic are peeled. Seeds of bitter pepper are left by those who like it spicier.
2. Grind vegetables and apples through a meat grinder, put to cook for 40-60 minutes, stirring regularly.
3. At the final stage of preparation, the missing ingredients are reported in the form of chopped garlic, hot pepper, salt, sugar. Adjust the amount of spices to your liking.
4. The finished hot mass is laid out in clean, dry, sterilized jars. Immediately clogged, placed under a blanket, putting the jars on the lids.

Adjika is stored in an apartment in a dark place. An open jar is in the refrigerator.

Recipe 3 (With pumpkin)

• Carrots – 3 pc.;
• Sour apples – 3-4 pcs.;
• Bulgarian red pepper – 1 kg;
• Pumpkin – 1 kg;
• Tomatoes – 2-3 kg;
• Hot pepper – 1-2 pods;
• Salt – to taste;
• Granulated sugar – 3 tbsp. l .;
• Garlic – 100-200 g;
• Vinegar 70% — 2, 5 h. l. (100g – 9%);
• Coriander – 1 sachet;
• Sunflower oil – 1 tbsp.;
• Lavrushka – 2 leaves.

How to cook:

1. Vegetables are washed, cleaned of seeds, skins, cut into quarters, so that it is convenient to serve in a meat grinder.

   8

2. The whole mass is placed in a thick-walled pan for further boiling for 40-50 minutes, it may take 1,5 hours.
3. A few minutes before the end of cooking, vegetable oil is poured in, spices, salt, sugar, vinegar, chopped garlic and hot peppers are added. Waiting for boiling, adjust salt, sugar, spiciness.
4. Lay out in prepared jars, roll up. The workpiece cools under the blanket upside down.

A recipe for those who don’t really like pumpkin. In adjika, it is not felt, the taste of the workpiece is slightly sour, turning into a subtle sweetness.

Watch the video recipe for cooking adjika:

Recipe 4 (With Georgian notes in taste)

What will be required:

• Carrots – 0,5 kg;
• Sour apples – 0,5 kg;
• Bulgarian pepper – 0,5. kg;
• Tomatoes – 1 kg;
• Hot pepper – 1-2 pods;
• Salt – to taste;
• cilantro – 1 small bunch;
• Tarragon (tarragon) – a couple of pinches;
• Garlic – 100-200 g;
• Sunflower oil – 100 g

Procedure:

1. Vegetables are prepared: washed, cut into quarters, freed from seeds, chopped through a meat grinder.
2. The mass is boiled for 40-60 minutes.
3. At the end, chopped garlic, herbs, salt, sunflower oil are added. Adjust the taste to your liking by adding salt or garlic.
4. The finished product is laid out in jars for further storage in a dark, cool room.

Southern herbs add an unexpected touch of savory flavor to a familiar dish.

Recipe 5 (With walnuts)

What is required for cooking:

• Tomatoes – 2 kg;
• Onion – 1 kg;
• Carrots – 1 kg;
• Apples of any variety – 1 kg;
• Hot pepper – 300 g;
• Bulgarian sweet pepper – 1 kg;
• Walnuts (kernels) – 0,4 kg;
• Table salt – to taste;
• Greens (parsley, dill) – 0,4 kg
• Garlic – 0,4 kg.

How to cook:

1. Vegetables and apples are prepared: washed, dried, peeled and seeds removed. Cut into small pieces for better feeding into the meat grinder.
2. Pass through a meat grinder. The mass is salted lightly, at the end it will be possible to add salt to taste.
3. Put on gas, after boiling, make the fire moderate and cook for up to 2 hours, stirring constantly.
4. Chopped garlic and herbs are added at the end of cooking, waiting for re-boiling.
5. The hot mass is laid out in prepared jars, closed with metal lids.
6. Adjika with walnuts is stored in a city apartment in a dark room or in the basement.

Walnut adds new unusual flavors. Despite the high cost of nuts, it’s worth it. Adjika turns out not like everyone else, quite sharp. The spiciness can be adjusted by reducing the amount of hot pepper and removing its seeds.

Recipe 6 (Raw without tomatoes)

What will be required:

• Bulgarian pepper – 2 kg;
• Carrots – 0,5 kg;
• Apples – 0,5 kg;
• Hot pepper – 0,3 kg;
• Garlic – 0,2-0,3 kg
• Salt – to taste;
• Granulated sugar – 1 tbsp. l .;
• Sunflower oil – 0,3 l;
• Cilantro – 1 bunch.

How to cook:

1. All vegetables and apples are washed, peeled and peeled.
2. Cut into small pieces and grind bell pepper, hot pepper and garlic with a meat grinder.
3. Apple and carrots are rubbed on a medium grater.

   

4. All components are combined by adding seasonings and finely chopped cilantro. Once again, everything is mixed until the sugar and salt are dissolved.
5. Lay out in ready-made jars.

Raw adjika is stored only in the refrigerator. It retains a lot of vitamins and microelements, which is especially lacking in the long winter.

Recipe 7 (With zucchini)

What will be required:

• Zucchini – 2 kg;
• Carrots – 0,5 kg;
• Bulgarian pepper – 0,5 kg;
• Apples – 0,5 kg;
• Garlic – 0,1 kg;
• Hot pepper – 0,3 kg;
• Salt – to taste;
• Sugar to taste;
• Vinegar 9% — 0,1 l;
• Greens – optional.

How to cook:

1. Prepare vegetables for heat treatment: wash, remove seeds and skins, cut into small pieces.
2. Grind through a meat grinder or food processor.
3. Place zucchini, apples, carrots, sweet peppers in a cooking container for half an hour after boiling.
4. Then add hot pepper, garlic, salt, sugar to taste, pour in vinegar, bring to a boil, boil for another 10 minutes.
5. Divide the finished mass into jars and roll up. Turn upside down, cover with a blanket and let cool.
6. Adjika is stored in a city apartment in a dark place.

It may seem to someone that such a preparation is similar to squash caviar, however, the presence of a large amount of hot pepper and garlic in it puts it on a par with adjika.

Recipe 8 (Bonus for those who read to the end)

Required:

• Green tomatoes – 3 kg;
• Red tomatoes – 0,5-1 kg;
• Bulgarian pepper – 0,5 kg;
• Carrots – 2-3 pcs.;
• Garlic – 200 g;
• Hot pepper – 0,2 kg;
• Greens to taste;
• Salt – to taste;
• Sugar to taste;
• Suneli hops – optional.

How to cook:

1. Green tomatoes are washed and cut into slices.
2. Bulgarian pepper, carrots, red tomatoes are crushed through a meat grinder.
3. Combine with green tomatoes and boil the mixture for 40 minutes.
4. Then add chopped garlic, hot pepper, sugar, salt. Bring back to a boil and pour into jars.

An excellent recipe for making a culinary masterpiece based on the basic adjika recipe from green tomatoes.

Conclusion

If you have never cooked adjika with apples and carrots, then be sure to do it. Spicy seasoning is a good help for housewives in order to diversify the winter menu, the ability to keep the summer harvest in a jar. In addition, many recipes give you the opportunity to be creative, use different ingredients to get a variety of flavors. Adjust the amount of salt and oil, spices and herbs and get your new ones based on the basic recipe, which you will not be ashamed to boast of.