Georgian adjika is spicy and tasty. Real Georgian adjika, Georgian adjika traditional recipe

Homemade preparations help out many people in winter. Among them is Georgian adjika, a recipe for cooking, the composition of which we will now consider, as well as the features and subtleties of cooking, beneficial properties, who can eat this dish, and who should abstain from it.

Adjika classic - composition

Adjika is a mixture of spices, herbs and salt. This dish was traditionally prepared by Abkhazian shepherds. This hot seasoning was enjoyed not only in her homeland, but throughout the world, especially in the countries of the former Soviet Union.

What is included in the composition of classic adjika? This is first of all: hot red pepper, garlic, salt, cilantro, thyme, basil, dill, as well as other herbs and spices. The composition of the ingredients for this dish is quite variable, but only one thing can be said unequivocally - in original recipe there are no and never were tomatoes. Initially there was only salt, pepper and spices. However, many housewives add tomatoes to this dish, and not only them. Therefore, in our understanding, classical adjika is not at all the same as it was originally. Well, let it be new recipe Georgian adjika will be as it is.

And, nevertheless, no matter how you dilute it tomato juice, but adjika is still incredible spicy seasoning. The benefits of its use are obvious and are determined by the combined influence of individual components: pepper, garlic, spices, and so on. We can talk about the benefits of this product only in the context of moderate use.

Adjika classic - benefits and harm

All spicy dishes to one degree or another stimulate metabolic processes, improve the metabolism of proteins, fats and carbohydrates, enhance the work of the nonspecific part of the immune system, and normalize the activity of the nervous system.

Adjika can improve the condition of the vascular wall, preventing the development of atherosclerotic lesions. Regular use This product, in the absence of contraindications, can have a positive effect on the condition of the heart muscle.

Adjika lovers claim that this product is a strong aphrodisiac. Taking small amounts of this seasoning, especially regularly, can relieve minor functional disorders of the sexual sphere.

All spicy dishes are strong stimulants of the secretion of gastric juice and digestive enzymes. Because of this, persons suffering from inflammatory diseases stomach and intestines, and if available peptic ulcer, it is better to stay away from this food (exacerbation of the disease is guaranteed).

In addition to diseases of the gastrointestinal system, pregnant women and nursing mothers should refrain from consuming adjika. If you have kidney pathology, you should stick to very moderate amounts of seasoning. The same is true for hypertensive patients (increased blood pressure).

Georgian adjika - recipe for the winter

The ingredients for the dish will be:

Hot pepper - 0.5 kilograms;
Garlic - 4 heads;
Parsley - 200 grams;
Green cilantro - 200 grams;
Khmeli-suneli - 50 grams;
Coriander (seeds) - 25 grams;
Salt - 3 tablespoons;
Walnuts - 100 grams.

When preparing adjika, you only need to wear rubber gloves. Some components of the dish, in particular hot peppers and garlic, can cause quite significant burns with prolonged contact with the skin. Garlic should be removed from the husk.

The recipe itself for classic adjika:

First, you need to rinse the hot peppers and herbs, then dry them thoroughly on paper towels, after which you should remove the stalks of the peppers and, if desired, you can remove the seeds (this is not necessary).

Next you should skip the peppers, walnuts and garlic through a meat grinder or any other grinding machine kitchen device. To obtain the most homogeneous mass, you can repeat this procedure several times.

IN homogeneous mass you need to add suneli hops, cilantro and parsley (pre-chopped), coriander seeds mashed in a mortar, salt and all other ingredients.

Mix the resulting mixture thoroughly using a regular spoon. The salt should disperse evenly, leaving not a single unmixed area. Strictly speaking, that’s all the wisdom, the dish is ready. True, you shouldn’t eat it now, it should stand in the cold and “ripen.” After some time has passed, several days (at least) aromatic herbs and the spices will give off their odors to the pepper, and the aroma will be much stronger.

For storage should be used sterile jars which need to be hermetically sealed. It is not necessary to store in the refrigerator or vegetable pit. In view of high content essential oils and phytoncides adjika is perfectly stored in room temperature.

Georgian adjika recipe for dinner

The ingredients for the dish are:

Hot red pepper - 220 grams;
Garlic - 1 head;
Dill (can be dried) - 1 tablespoon;
Basil (can be dried) - 2 tablespoons;
Green cilantro (fresh) - 1 medium bunch;
Khmeli-suneli - one and a half tablespoons;
Coriander beans - one and a half tablespoons;
Salt, if possible coarse and non-iodized.

Direct recipe for classic adjika:

Washed and dried peppers should be peeled and seeds removed. Garlic should be peeled. Coriander seeds need to be crushed using a mortar and pestle.

Next, peppers, garlic and spices should be minced, possibly several times. Upon completion of this process in almost ready dish salt is added and everything is thoroughly mixed. Salt should be added until it dissolves in the thick mass of adjika. First, add 2 tablespoons and mix thoroughly. If the crystals have completely dissolved, you can repeat this procedure. It is recommended to taste the degree of salinity on the tip of the tongue.

Exactly the same as Ukrainian borscht or Russian cabbage soup, does not have a single correct and exact recipe preparations. Today, several dozen varieties of Georgian are known, since each region of Georgia prepares it in its own way.

In addition, adjika has become so popular outside of Georgia that more and more new recipes for its preparation are appearing here. It should be noted that Georgian adjika The classic one is in any case prepared on the basis of hot pepper and garlic. The amount of spices and herbs in recipes differs, as does the presence of additional ingredients.

You can often find walnuts in Georgian adjika recipes. They give it a special aroma, piquancy and make it even more delicious. Georgian adjika with addition walnuts It turns out to be higher in calories due to nuts, and therefore more satisfying. In addition, adding walnuts to adjika makes it not so spicy, which makes it possible to eat it with bread.

Georgian classic adjika with walnuts is most often prepared without cooking, that is, it belongs to recipes raw adjika. This is preserved due to the fact that it contains large number hot pepper, which is a powerful preservative. And if you add a little more salt, the shelf life of such adjika will increase significantly.

Georgian adjika recipes, which are posted on the Internet, can be divided conditionally into those that provide heat treatment, in other words, boiling, and those that are prepared with meringues - the ingredients of such adjika are simply ground in a meat grinder. There is also dry Georgian adjika, which has a powdery appearance and is prepared from dried pepper pods.

Ingredients:

Hot pepper - 200 gr.,
Garlic - 100 gr.,
Walnuts - 200 gr.,
Bulgarian sweet pepper— 2 pcs.,
Coriander - 1 teaspoon,
Khmeli-suneli - 1 teaspoon,
Paprika - 1 teaspoon,
Salt - 1 teaspoon,
Grape or apple cider vinegar- 1 tbsp. spoon

Georgian adjika classic – recipe

After all the ingredients have been prepared, you can begin preparing the Georgian classic adjika with walnuts. Wash the hot pepper pods.

Cut them and remove the seed pod with the stalk. Rinse the seeds under running water. Do the same with bell peppers.

Peel the garlic.

Lightly dry the walnut kernels, stirring with a spatula, in a dry frying pan.

Place all the ingredients of Georgian adjika - sweet and hot peppers, garlic and nuts in a bowl. Blend with an immersion blender. If you have a food processor or blender with a bowl, you can use it to grind the adjika ingredients. In addition, you can grind the components of adjika in a meat grinder. The choice is yours.

Now the almost finished Georgian classic without cooking with walnuts should be seasoned. Coriander is definitely added to this adjika. Most often, coriander seeds are crushed in a mortar. If you have ground coriander, then you can add that too.

After the coriander, add suneli hops to the adjika.

Salt the adjika from the hot pepper.

For a slight sourness, add to vinegar. Apple or grape cider vinegar works great.

Thoroughly stir the Georgian adjika with a spoon so that all its components are mixed as well as possible.

Sterilize the jar for storing adjika using any method you like. By the way, it is also advisable to sterilize the lid.

This adjika looks beautiful in 200 ml jars. Store the finished product in the refrigerator. Unlike the spicier Abkhazian classic adjika, which is prepared without nuts and bell pepper, this adjika does not last that long. It should be used up within about two months. Bon appetit. I will be glad if you liked this adjika recipe and will find it useful in the future.

Georgian adjika classic. Photo

I would also like to bring to your attention other recipes for Georgian adjika from hot peppers.

It turns out delicious with the addition large quantity greens, and a wide variety of greens are used. It's no secret that Georgian cuisine characterized by the use of a large amount of herbs, spices and herbs.

From herbs and leafy vegetable crops, cilantro, chard, thyme, beet leaves, hyssop, ekala, klekachka, tsitsmati, purslane, arugula, thyme, sage, leaf salads, sorrel, parsley, cilantro, basil, mint, savory, aveluk (horse sorrel), tarragon.

Ingredients:

Spicy capsicum- 300 gr.,
Garlic - 200 gr.,
Cilantro - 50 gr.,
Dill - 20-30 gr.,
Thyme - 20 gr.,
Walnuts - 100 gr.,
Ground coriander - 1 teaspoon,
Paprika - 1 teaspoon,
Salt - 1 tbsp. spoon

Georgian adjika from hot peppers with herbs - recipe

Pre-roast the walnuts in a dry frying pan. Wash the dill, thyme and cilantro. Pat dry from moisture. Wash the pepper. Cut it. Select seeds with a seed pod.

Peel the garlic cloves. Grind the greens along with garlic, walnuts and hot peppers.

Add paprika and ground coriander. Add salt and stir. Transfer to clean jar. Seal it.

Place in the refrigerator for storage, as in a warm place Georgian adjika from hot pepper may ferment.

As a spice for many meats and fish dishes You can also prepare hot dry adjika, which will have a powdery appearance.

Unlike previous recipes, to prepare this one we will need not raw (fresh) hot peppers, but dry ones.

Ingredients:

Hot pepper pods - 100 gr.,
Salt - 4 tbsp. spoons,
Dill seeds – 1 teaspoon,
Dried garlic - 1 tbsp. spoon,
Khmeli-suneli – 1 teaspoon,
Coriander grains - 1 teaspoon,
Fenugreek seeds or mushroom grass - 1 teaspoon,

Dry adjika in Georgian - recipe

Cut dry pepper pods. Cut off the stem containing the seeds. Pass dry pepper through a meat grinder. Pour all the spices into a mortar. Pound them as best you can. Add spices and salt to a bowl with peppers.

Mix all the ingredients of dry Georgian adjika with a spoon. When mixed, the salt will absorb moisture from the hot pepper pulp, and the seasoning will not be very wet. Before sending it for further storage, it should be dried.

Place dry adjika on a clean surface covered with paper, napkins or a towel.

Let it dry for a couple of days. As soon as you see that it has become completely dry, pour it into a clean, dry jar. Dry adjika in Georgian style can be stored for several months, the main thing is that it does not become damp.

You definitely need spicy Georgian adjika if you like to treat yourself to pork chops or fried chicken wings. The spicy seasoning goes well with vegetables, fish and flatbreads. The main thing is that you can use spicy food because the main ingredient in any of best recipes Georgian adjika will be hot pepper for the winter.

In the store, stock up on dry, ready-to-eat seasonings: coriander, suneli hops, dry cilantro. Take a packet of each seasoning. Check the expiration date before purchasing. You need fresh, flavorful spices.

For the Georgian snack you need to buy walnuts; our recipe will require 7 of them. You also need about 5 hot peppers and half a sweet bell pepper. Wouldn't hurt fresh herbs, you can get by with a bunch of dill. Don't forget about garlic. If the heads are large, one is enough, clean it, disassemble it into slices and use a small press.

Everything you need to prepare the dish is on the table; it’s time to start cooking. First, finely chop the walnut kernels and coriander seeds. I did it in a mortar, it’s very pretty.

In a blender, grind the peppers first, followed by the greens. We take out a large salad bowl, glass or porcelain, put all the ingredients in it, except for the nut mass, garlic and vinegar. Mix the mixture thoroughly. When it becomes uniform, add the nuts chopped with coriander and dill, garlic paste, salt, vinegar. Add 2 teaspoons of salt and vinegar. Stir the adjika for a few minutes, then transfer it to a dry, clean jar. To store adjika in Georgian style for the winter, seal the jars hermetically.

Adjika in Russian with tomatoes

TO traditional cuisine The recipe has nothing to do with Georgia - it is a purely Russian, culinary variation on the theme of adjika. We will make it from tomatoes and garlic. Let's take tomatoes more than 1 kg, because the output should be 1 liter of pulp. To grind them we use an electric meat grinder.

We also grind the peeled garlic cloves (you need 1 cup) in a meat grinder. Pour the resulting sauce with tomatoes into a bowl and add salt. Salt will take from 1 to 2 tbsp. l. Keep adjika in a dish for several hours and stir occasionally. When the salt has dispersed, pour the adjika into small jars.

Adjika classic

Classic adjika is, first of all, hot pepper. According to the recipe, you need 250 g. Walnut kernels need only 20 g, the same amount of garlic. We will sprinkle salt to taste, and take the following spices:

savory - 5 g;
cilantro - 10 g;
dill - 5 g;
basil - 5 g.

Pepper is very hot, so we wear gloves when working with it.. We first clean it of seeds and partitions, then wash it and soak it in water for 2–3 hours. To prevent the pepper from floating to the top, place a weight on it.

After soaking, dry the pepper with a towel and grind together with all the spices in a mortar until smooth. If necessary, add more salt. Thick, classic adjika transfer to a dry jar - the seasoning will remain in the cold for a long time.

Georgian adjika made from tomato and garlic

Adjika Georgian - excellent marinade for chicken baked in the oven. Let's prepare more so that we have enough for the whole winter.

Autumn is full ripe tomatoes, which can quickly deteriorate if they are not processed in time. Red Georgian adjika homemade- a good alternative to store bought.

Take 5 kg of ripe, fleshy tomatoes and the same amount of sweet pepper. To make the mixture spicier, add hot peppers to the recipe. For this volume of tomatoes, 3 chili pods will be enough for lovers of moderately spicy adjika, 5 - for lovers of spicy food.

Garlic will add special spiciness. You need 500 g of it. In addition to vegetables, you will need salt, and for better preservation vinegar. Add salt to taste: if vinegar is 9%, then 1 tablespoon. Grind the vegetables in a blender bowl (you can grind them in a meat grinder).

To shredded vegetable mass pour in the prepared salt, pour in the vinegar. Cover the basin with the preparation clean towel and leave for one hour. During this hour, stir the adjika at least 3 times. Pour adjika into jars. You should take small jars. In winter, store jars in the refrigerator. Adjika can be used to diversify any meat delicacy.

Original adjika with apples

I don’t know whether it can be called Georgian adjika for the winter if it contains apples, but I know that it has an excellent taste. Tomatoes are also in the recipe, you need 1.5 kg of them. Sweet and sour varieties of apples are better suited for this adjika; you need exactly 500 g, the same amount of sweet pepper and orange carrots. You need less garlic - only 300 g. Hot peppers vary in spiciness and size, so everyone decides for themselves how many pods to take. I took 3 things.

Peel the apples with a knife, be sure to cut out the core with seeds, cut the pulp into cubes and set aside. You will also have to remove the skin from the tomatoes. To do this, keep the tomatoes in boiling water for 5-6 seconds and in very hot water for the same amount. cold water. The skin is removed much easier after such contrast baths. We divide the “naked” tomatoes into 4 parts and put them aside.

Peppers are next. Let's start with the sweet ones. Wash, dry, remove the core along with the partitions and seeds, cut each into 2 parts. Repeat the same with hot peppers. Wash the carrots thoroughly, remove the skin, cut into medium-sized squares. The only vegetable left was garlic. Clean it and chop it.

All the vegetables are prepared, it's time to stew them. To cook, take a large saucepan, mix all the vegetables except garlic, grind them in a blender, and pour them into the saucepan. Salt the adjika by eye and pour 0.5 liters of oil into it. It will sit on the stove and cook for 2 hours.

Towards the end, pour chopped garlic into the pan, boil for 5 minutes and remove the pan from the heat. Georgian-style adjika prepared for the winter can be poured into jars and sent to the shelf.

Adjika with horseradish in Abkhazian style

This recipe is mostly chilli based. You need 20 chili peppers. Knowing his vigor, one can imagine how real fiery snack it will work out. In addition to chili, you need horseradish and garlic. You will need 4 roots, and 200 g of garlic. Sweet pepper will reduce the severity. Choose 10 pieces of the largest, fleshiest, preferably red ones.

Wash all the vegetables well, peel the garlic, divide into cloves, crush with a garlic press. Peel the horseradish from the top skin, cut into pieces, and grind in a meat grinder. Grind all types of pepper using a meat grinder. The consistency of adjika will be better if you skip the vegetables a second time.

Place the ground vegetables in a saucepan with a lid, add 4 tablespoons of salt and sugar. The workpiece should stand in a warm room for two days. On the third day, pour in a glass of vinegar and stir once or twice at an interval of 30 minutes. After which the vigorous snack can be packaged in jars and placed in the refrigerator.

Conclusion

Choose any recipe you like, prepare a snack and you won’t be afraid of any cold in winter. Hot peppers and garlic will kill any germs that have entered the body. Eating homemade adjika is much healthier than a snack from the supermarket.

For true connoisseurs Georgian cuisine we offer traditional recipes for adjika in Georgian. This spicy preparation has a divine aroma and is very pungent taste. It can be added to first courses, to meat or served as an independent seasoning.

Real classic Georgian adjika - recipe

Ingredients:

hot pepper – 0.5 kg;
cilantro and parsley – 0.4 kg;
garlic – 4 heads;
– 0.1 kg;
hops-suneli – 50 g;
coriander seeds – 25 g;
salt – 3 tbsp. spoons.

Preparation

To protect yourself from the “hot” consequences of working with peppers, before preparing adjika in Georgian according to the traditional recipe, be sure to wear rubber gloves.

First of all, wash the hot peppers and herbs and dry them thoroughly. Then we remove the stems from the peppers and, if desired, the seeds, and dry the walnuts in a dry frying pan. Peel the garlic and, if necessary, wash and dry.

We pass the peppers, garlic cloves and walnuts through a meat grinder two or three times. Then add salt, suneli hops, coriander seeds crushed in a mortar and very finely chopped cilantro and parsley. Mix everything thoroughly until the salt dissolves, place it in sterile jars, cover with lids and place in the refrigerator.

Dry Georgian adjika

Ingredients:

hot pepper – 0.7 kg;
coriander seeds – 75 g;
– 75 g;

Preparation

We wash the hot peppers, string them on a thread and hang them in a well-ventilated area for two weeks. When the burning pods dry, cut off the stalks from them, and pass the rest through a meat grinder several times. Add suneli hops, coriander seeds ground in a mortar and salt to taste. Mix the mixture well, spread it in a thin layer on a clean sheet of paper and let it dry for several days. Then we put it in any convenient container or bag and store it in a cool place.

Spicy Georgian adjika with basil

Ingredients:

hot red pepper – 220 g;
garlic – 1 large head;
dried basil – 2 tbsp. spoons;
dried dill – 1 tbsp. spoon;
Utskho-suneli – 1.5 tbsp. spoons;
ground coriander - 1.5 tbsp. spoons;
fresh basil - 1 bunch;
fresh cilantro - 1 bunch;
coarse salt, not iodized.

Preparation

We put on rubber gloves and start preparing adjika in Georgian style. Rinse hot peppers, dry and clean them of stalks and seeds. Peel the garlic and grind the coriander seeds in a coffee grinder or grind in a mortar.

If you have a blender, put the peeled peppers and garlic cloves into a bowl, add all the spices, add pre-washed and dried cilantro and basil and grind everything well.

To grind the components, you can also use a meat grinder, passing peppers, garlic and fresh herbs through it several times, and then add all the spices and mix.

Now all that's left is to add salt. It should be large and non-iodized to provide more long-term storage adzhiki. The amount of salt depends on how much adjika can dissolve it in its mass. First, add two tablespoons and mix. If the crystals have completely dissolved, add a little more. And we do this until the salt stops dissolving.

Green Georgian adjika - recipe

Ingredients:

Preparation

Wash the hot peppers and all the greens, dry them, and grind them in a blender or meat grinder with peeled garlic and nuts. Don’t forget to first remove the stems and seeds from the peppers. Season the mixture with salt and ground black pepper, mix well, put into jars and put in the refrigerator for storage.

An in-depth study of the question of the origin of “real adjika” led nowhere. This is a Georgian-Abkhaz complex seasoning. Many authors of adjika recipes from Georgia themselves write in the title: “Georgian (Abkhazian) adjika” and vice versa. There are still differences, although insignificant. Abkhazian adjika can be dry and damp. The recipe for Georgian adjika tends to fresh ingredients. It is closer to homemade adjika, although it does not contain tomatoes. Sweet peppers are often added to Georgian adjika; many herbs are used in fresh. There are recipes where Georgian adjika ferments in a warm place, and then is put in the refrigerator. Adding walnuts, ground into flour, is the main distinguishing feature adjiki in Georgian from traditional Abkhazian recipes. This shows the love of Georgian chefs for these wonderful nuts. Meet: adjika in Georgian traditional recipe

Recipe author: Ivan Nazarov
After cooking you will receive 10 servings
Cooking time: 1 hour

Ingredients:

pepper hot chili– 5 pcs.;
fresh bell pepper – 0.5 pcs.
garlic, head – 1 pc.;
fresh dill – 1 bunch;
hops-suneli – 2 packs;
dry coriander – 1 pack;
dried green cilantro – 1 pack;
salt – 2 tsp;
walnuts – 7 pcs.;
vinegar 3% - 2 tsp.

Cooking method

Let's start preparing real Georgian adjika

Let's cook raw ingredients Adzhiki in Georgian style, we will need hot chili peppers, half a large sweet bell pepper, one head of garlic, one bunch of dill.
Dry ingredients are also included in the recipe for raw adjika, otherwise it will not be an oily paste, but a spicy liquid sauce. Let's prepare the main ingredient - dry seasoning khmeli-suneli. It contains the entire bouquet of Caucasian spices, and especially fenugreek. In addition, we will need coriander, walnuts, dried herbs cilantro, salt and a little vinegar.
Coriander beans and peeled walnut kernels need to be ground to flour. Walnuts are included in almost everything Georgian sauces. They give a slight hint of taste to real Georgian adjika.
Let's cut it into small pieces hot and sweet peppers and put them in a blender, you can add a little diluted vinegar.
Let's chop the dill and add it to the blender too.
After grinding, Georgian adjika acquires a pleasant color and a real aroma of hot chili.
Pour the ground adjika components into a deep bowl.
Add the dry ingredients of this complex seasoning. Pour in suneli hops, ground coriander and dry cilantro.
Add salt and mix everything for the first time. Gradually, in our deep vessel, real Georgian adjika is born.
Add ground walnuts and peeled and crushed garlic - these are the finishing ingredients for the raw adjika recipe.
Mix the adjika very thoroughly. We spare no effort and time. Gradually, the dry components of the seasoning absorb moisture and juices, adjika begins to look like soft butter. This means that we are on the right way. In 5 minutes real Georgian adjika ready. It must be placed in an airtight jar and stored in the refrigerator.