Pumpkin adjika: homemade recipe

With hot sauce - adjika, any dish becomes tastier and reveals its qualities more clearly. It can be served with meat and fish. The classic spicy dressing is made from tomatoes and sweet bell peppers with the addition of a large amount of garlic and hot pepper. But the imagination of our housewives can be envied, since there are original recipes in which the combination with cabbage, zucchini, eggplant, apples, carrots, leeks gives an amazing and unique taste to adjika.

Pumpkin adjika for the winter is not only tasty, but also healthy. After all, pumpkin has long been considered a dietary vegetable that helps cleanse the liver, kidneys, and blood vessels of toxins. This yellow or orange vegetable contains large amounts of vitamin C.

But it contains a minimum of calories, so it is recommended by nutritionists for people who prefer to go on a diet. Adjika also meets all requirements.

How to choose the right products for pumpkin adjika

Pumpkin is the main ingredient of this adjika. Any type of ripe vegetable is suitable for cooking. It is peeled and seeds removed, and the soft parts are cut out.

Choose carrots and tomatoes of all varieties. The most important thing is that the vegetables are ripe. Bulgarian is sweet, meaty and comes in a variety of colors. Tart seasonal apples and hot chilies are also essential. The garlic heads should have a purple tint.

Advice! You can experiment with onions and choose ones with a sweet or spicy flavor.

Add spices and herbs (parsley, dill, cilantro) to the pumpkin adjika as desired. Adjust the amount of sugar and salt to achieve the desired taste.

Adjika-tomato

The same “Russian” version with ripe tomatoes and a mixture of peppers. Usually seasonings and basil leaves are added to it. It is made using the mash method, so it requires patience and endurance to marinate it. When pouring it into jars, do not fill the volume to the end; a third of the space should remain in them.

Main products:

three-liter container with tomatoes;
10 pieces of sweet pepper;
500 grams each of garlic and chili pepper;
3 tablespoons of a mixture of dill, parsley, garlic, suneli hops and ground coriander;
a third of a glass of cilantro;
14 tablespoons horseradish;
salt and sugar;
7 tablespoons vinegar.

How to prepare:

Pass all the products into a meat grinder.
Then add sugar, salt, add vinegar and stir the resulting mass.
Leave to marinate at room temperature.
After two weeks, the fermentation process will take place. Now pour the resulting adjika into jars and put them in the cellar.

Basic recipe

Ingredients:

peeled pumpkin of any kind – 2 kg;
bell pepper – 0.6 kg;
apples – 4 pcs.;
carrots – 2 pcs.;

onion – 1 pc.;
tomatoes – 0.6 kg;
garlic – 8 cloves;
hot pepper - optional;

table salt – 2 tbsp. l.;
granulated sugar - 2 tbsp. l.;
table vinegar - 6 tbsp. l.

Rinse vegetables well before cooking. Grind the ingredients using a regular grater or equipment: a meat grinder, blender or food processor. Choose an enamel pan for cooking pumpkin adjika. Do not use metal containers as they will cause the product to oxidize.

Preparation:

Peel the carrots and apples and grate them on a coarse grater.
Cut the pumpkin into large pieces. Grind them in any way you like.
Cut the Bulgarians in half and discard the core and stems.
Halve large tomatoes and remove stems.
Use whole chili peppers for a spicy snack. If you don’t want the dish to be too hot, you can remove the seeds from the chili pods.
After preparing the vegetables, grind them through a meat grinder. It is convenient to grind the ingredients in a blender.
Add salt and sugar to the overall mixture. If the pumpkin is sweet enough, 2 tbsp is enough. l. Sahara. If the taste of the pulp is more bland, then you will need 3-4 tbsp. l.
Mix adjika well and put on fire.
Cover the dish with a lid. Cook the mixture over low heat for no more than an hour. Stir occasionally with a wooden spoon.
Press the garlic cloves through a press and add them to the vegetables.
Then pour in the vinegar.
Stir the adjika and taste it. If adjustments are needed, add spices, more salt or sugar.
Cook the mixture for another 5 minutes.
Grind additional adjika in a blender or food processor if desired. The result will be a puree-like consistency.
Let the dish cool, transfer to jars and store in the refrigerator. Before serving, add some fresh or dried herbs.

For winter storage, prepare 1-2 liter glass jars. First, wash them with baking soda. Then place in a preheated oven for 15-20 minutes or place in a water bath to sterilize. Pour the pumpkin product into containers while they are hot. Boil metal lids for 10-15 minutes, then roll up containers.

Pasteurization is another way to prepare products for long-term storage. The product is poured into jars and kept in a water bath for 30 minutes. Then they roll it up.

Hot adjika with basil

Photo: natalielissy.ru Spicy!
Very spicy! Even hotter! The versatility of the recipe is that this adjika can be used not only for meat dishes, but also for sandwiches, sauces, soups and even pasta. What do you need:

500 g hot red pepper (you can add a couple of green peppers)
400 g garlic
2 bunches green basil
1 bunch of cilantro
1 bunch of parsley
2 tbsp. spoons of salt

How to prepare hot adjika with basil:

Cut off the stems of the peppers, but do not remove the seeds.

Photo: natalielissy.ru
Read also: Top 10 tomatoes from the Samara Seeds farm
Wash and dry the greens.
Pass all ingredients together with salt through a meat grinder 4-5 times to make the mass as homogeneous as possible.

Photo: natalielissy.ru
Transfer the adjika into a glass or enamel bowl and leave at room temperature for 4 days.
Then pour into clean jars and store in the refrigerator.

Simple recipe

Ingredients:

2 kg peeled pumpkin;
1.5 kg of sweet red pepper without seeds;
1 hot chili pepper;
60 grams of garlic cloves;

150 grams of sugar;
30 grams of salt;
“Adjika” spice mixture;
1 tbsp. l. 70% vinegar.

Preparation

Slice the pumpkin and peppers and bake in the oven, then puree in a blender to a smooth paste.
Chop the garlic and hot pepper, combine with pumpkin puree, season with salt and sugar, stir and cook over medium heat for 30 minutes.
Add vinegar to the mixture, stir, transfer to small jars and place in the oven for 20 minutes at 100 °C.

Gorloder, or Siberian adjika with horseradish

Photo: loverofcreatingflavours.co.uk A recipe from Siberia is quite capable of providing healthy competition to fiery sauces from sunny Abkhazia.
The basis of the horloger is vigorous horseradish root. Suitable for meat and fish dishes, corned beef, and especially for barbecue and homemade grilled sausages. What do you need:

500 g tomatoes
50 g horseradish root
50 g garlic
1.5 teaspoons salt
1 teaspoon sugar

How to cook gorloder, or Siberian adjika with horseradish:

Grind tomatoes, garlic and horseradish in a meat grinder.
Combine all ingredients, add salt and sugar, mix.
Place in sterilized jars and roll up.

Sweet and sour with apples

Ingredients:

pumpkin – 2 kg;
1 kg of fresh peeled apples;
1.5 kg of sweet red pepper without seeds;

30 grams of garlic cloves;
50 g parsley root;
30 grams of salt;

200 g sugar;
a mixture of spices (hops-suneli, red pepper, coriander, dried basil and dill);
vinegar 70% – 2 tbsp. l.

Preparation

Grind the pumpkin, apples, peppers, garlic and parsley in a food processor, add sugar and salt and simmer for an hour. Add spices and vinegar, mix until smooth and transfer to small jars.

Sterilize containers in the oven for 20 minutes at 100°C.

Adjika boiled with apples for the winter

What will be needed:

tomatoes - 5 kg;
carrots - 1 kg;
apples - 1 kg;
sweet pepper - 1 kg;
granulated sugar - 540 g;
hot pepper - 150 g;
refined oil - 495 ml;
garlic - 250 g;
salt;
vinegar.

What to do:

Everything indicated in the recipe must be thoroughly washed under a stream.
Remove the stems from the tomatoes. Cut randomly.
Peel the carrots and cut into half slices.
Remove the stem from the pepper. Cut into halves, eliminate internal partitions and seeds.
Remove the husks from the garlic and separate into slices.
Place all processed products, excluding garlic, in a blender container and puree at high speed. Grind the garlic with salt in a mortar.
Then pour the vegetable puree into a saucepan of a suitable size. Add sugar and a little salt. Stir again. Place on the stove. Cook until it boils. After this, add vegetable oil. Cook adjika for half an hour. Stir regularly so that the adjika does not burn.
Add chopped garlic and salt to the mixture being prepared. Add vinegar. Cook for another hour. Be sure to check the mixture for taste. If there is a lack of salt and vinegar, add them to taste.
After the specified time has passed, remove the pan from the stove. Carefully pour the sauce into sterilized containers. Close with lids, cool and transfer to the refrigerator, where this exceptionally tasty “winter brew” according to one of the best recipes for boiled adjika will be stored for quite a long time.

Adjika with apples

In Siberian

Ingredients:

2 kg peeled pumpkin;
2 kg of tomatoes;
1 kg of onion;

1 kg carrots;
2 kg of sweet red Bulgarian;
2 hot chili peppers;

70 grams of vegetable oil;
40 grams of salt;
200 g sugar;
spices to taste.

Preparation

Wash all vegetables thoroughly, peel and cut into cubes.
Fry one at a time in a hot frying pan with the addition of vegetable oil, then grind in a blender, add sugar and salt, hot pepper, spices and simmer everything over medium heat for 3 hours.
Place the mixture into small jars.
Sterilize the containers for 20 minutes, close them with dry lids and leave to cool.

Ingredients for pumpkin adjika

Preparing the sauce will take 2 hours, from the proposed amount of products you will get 1 liter of finished seasoning. You need to prepare the following ingredients:

pumpkin (any variety will do) – 1 kg;
sweet bell pepper – 300 grams;
apples (preferably sour, for example Granny Smith) – 2 pcs.;
large carrots – 1 pc.;
tomatoes – 300 grams;
hot pepper - to taste;
table salt for pickling – 1 tbsp. spoon.;
granulated sugar – 1 tbsp. spoon;
table vinegar 9% – 3 tbsp. spoons;
garlic – 4 cloves.

If it is necessary for the output to be more than 1 liter, then the number of products increases proportionally.

Green

Ingredients:

200 grams of peeled pumpkin;
200 grams of green Bulgarian;
5 grams of hot chili pepper;
100 grams of fresh cilantro;

5 grams of peeled garlic;
10 g salt;
20 grams of sugar;
spices to taste.

Preparation

In the traditional recipe, vegetables for adjika were dried in the sun or smoked over a fire. At home, this is replaced by baking in the oven, which gives the finished product a richer and more delicate taste.
To make this sauce, wash the vegetables, chop them and bake in a medium oven for an hour, covering with foil if necessary.
Wash and dry the greens, chop the garlic and hot pepper, then crush all these ingredients in a mortar along with sugar and salt.
You can add a little khmeli-suneli to the resulting sauce.

Adjika prepared according to this recipe does not last long.

Pairs well with boiled or fried meat and traditional lavash. This adjika is not too spicy and goes well with grilled meat. Its name in the Abkhaz language is akhushu adzhika.

Green adjika

What do you need:

6–8 large hot green peppers
1 head of garlic
1 bunch of cilantro
1 tbsp. spoon of salt

How to prepare green adjika:

Cut the pepper into small pieces without removing the seeds.

Grind the pepper and garlic in a mortar or mince several times.

Add salt, stir and leave to brew for 15–20 minutes.

The incomparable host of the “Home Kitchen” program Lara Katsova shared with us her family recipe for adjika, turn on the video!

Spicy

Ingredients:

200 grams each of red and green Bulgarian;
200 grams of peeled pumpkin;
1 hot chili pepper;

100 g fresh basil;
50 grams of lemon;
30 grams of salt;

50 grams of sugar;
10 gr. garlic;
spices to taste.

Preparation

Wash, peel and bake the vegetables in the oven.
Rinse the lemon, cut it, and then blend it with basil and garlic in a blender.
Also chop the baked vegetables with sugar and salt, combine with lemon dressing and mix well.

The sauce has a sharp, piquant taste with hints of lemon.

and can be served with both fish and meat. The combination of natural cheese and spicy adjika in lavash with a crispy crust will not leave even the most spoiled gourmet indifferent.

Spicy adjika recipe

It should be remembered that the weight of the ingredients for spicy pumpkin adjika for the winter is given in the recipe in its pure form, that is, after cleaning.

So, what products will you need to prepare:

dessert pumpkin – 2 kg;
garlic – 100 grams;
tomato paste – 350 grams;
unrefined vegetable oil – 1 cup;
granulated sugar - half or a whole glass;
bay leaf – 8-9 pieces;
rock salt – 2 level tablespoons;
ground black and red hot pepper - one teaspoon each;
table vinegar 9% – 125 ml.

As you can see from the recipe, the set of ingredients is minimal, but the taste of pumpkin adjika for the winter is no worse. It takes 45-50 minutes to cook.

Cooking features

Preparing vegetables

Since the pumpkin lies on the ground, grains of sand and even small pebbles stick to it. Wash the vegetables thoroughly, changing the water several times. Wipe the pumpkin with a clean napkin and cut it into several pieces. We take out the pulp along with the seeds. Using a regular spoon, scrape the surface well from any remaining fibers.
Read also: large pink cherry variety description photo reviews
Peel the pumpkin and cut into strips. Then we make cubes from them. Grind the vegetable in a meat grinder, food processor or blender. Depending on what tool you have.

Walnut

Ingredients:

200 grams of peeled pumpkin;
100 grams of tomatoes;
200 grams of red Bulgarian;
10 grams of hot chili pepper;

10 g garlic;
10 g salt;
20 grams of sugar;
greens – basil, parsley;

40 grams of peeled walnuts;
juice of half a lemon;
spices to taste;
olive oil.

Preparation

Wash, peel and dice the vegetables and garlic.
Fry in olive oil one by one, then grind in a blender and add spices.
Finely chop the herbs and walnuts, add to the sauce and stir, then add lemon juice for a piquant taste.

Adjika is used in various dishes, served hot or chilled. It goes well with all types of meat and fish prepared in different ways. It can be served with fried vegetables: zucchini, eggplant, added to stews or various soups, salads, rice and legume dishes, used as a base for more complex sauces or as a filling for pies.

The right bouquet of spices and the classic pungency of pumpkin spice will add a piquant taste to any dish, fill it with aroma and create an unforgettable composition.

Cooking step by step:

The recipe for this original vegetable dish includes the following ingredients: pumpkin, water, sugar, lemon juice, cinnamon stick, cardamom boxes, clove buds, allspice (peas). I recommend using all the spices in their whole form, but if this doesn’t work out for you, use ground ones to taste.

First of all, let's process the fresh pumpkin - I give the mass (800 grams) already prepared. We cut off the peel from it (if it is not very strong, you can do this with a special housekeeper knife), and cut the pulp itself into cubes. The size, by the way, is not at all important - cut it so that later it is convenient to stick it on a fork and eat it.

Transfer the pumpkin pieces into a suitable saucepan.

Fill it with cold water.

Add granulated sugar. By the way, if you want an even more flavorful pumpkin spice, use brown sugar (it has a caramel flavor).

All that remains is to add aromatic spices: a cinnamon stick, clove buds, peppercorns and cardamom boxes (be sure to crush them with the flat side of the knife).

At the end, squeeze lemon juice into the saucepan - the amount depends on your preferences. If you plan to serve spiced pumpkin with meat, for example, add more juice and less sugar to create a sweet and sour snack option. Mix everything and leave the pumpkin on the table for 30-40 minutes so that the sugar dissolves and the slices release juice.

Then place the saucepan over high heat and bring the contents to a boil. Reduce the temperature to below medium and boil the pumpkin in the aromatic syrup for about 5-7 minutes (no longer needed!). The pumpkin pieces should soften slightly. After this, turn off the heat, cover the saucepan with a lid and leave it until the contents cool completely (I did not indicate the time for this process, I only wrote the cooking time itself).

When the spiced pumpkin in syrup has cooled completely, transfer it to a jar and store in the syrup for 5-7 days. Serve as an independent aromatic dessert, as an addition to ice cream, custard or as a cold appetizer. Spicy pumpkin also goes well with meat - anyone who loves meat with fruit will definitely appreciate it.

If you've never made pumpkin spice before, give it a try! Juicy, quite crispy, tasty and very aromatic slices with a sweet and sour taste - a dish for pumpkin lovers and those who are just starting to get acquainted with this sunny product.

Terms and conditions of storage

Classic adjika has a long shelf life due to the presence of salt and hot pepper. Sterilization and pasteurization of jars helps extend this period. Store canned pumpkin sauce in the refrigerator, basement, or basement. Thus, adjika can be stored for about a year.

If the product has not been preserved, it can be used within 30 days. Opened jars can be stored in the refrigerator for 1-1.5 months.

Adjika with plums

What you need:

500 g plums (choose plums that are not sweet or even sour)
500 g bell pepper
2 heads of garlic
2 hot peppers
1 tbsp. tomato paste
100 g sugar
2 teaspoons vinegar 9%
2 tbsp. spoons of salt

How to cook adjika with plums:

Remove seeds from bell peppers and seeds from plums.

Pass sweet peppers, plums, garlic, hot peppers along with seeds through a meat grinder.

Place the crushed ingredients in a saucepan, add tomato paste, salt and sugar.

Bring to a boil and cook, stirring, over low heat for 30–40 minutes.

Add vinegar 2 minutes before the end of cooking.

Transfer the finished mixture into sterilized jars, roll up, turn over and leave until completely cooled.

Benefits for the body

It is also worth noting the usefulness of this sauce; in ancient times it was used as a medicine. Adjika increases appetite, improves metabolism, prevents diseases of the digestive tract and improves blood circulation, and helps cleanse the body. It is useful in winter because it strengthens the body's defenses, improves immunity and fights harmful bacteria.

The use of this product is not recommended for people with chronic gastritis, pregnant women and children.

Cooking tips

Since the recipe for pumpkin adjika has some differences from the classic version, the process itself also has its own preparation nuances, which will allow you to get a real spicy seasoning identical to the original. It is worth considering the following tips:

adjika, in any preparation, should be very bright and thick, so it is better to choose dessert varieties of pumpkin with richly colored pulp;
You should not take a large fruit; in medium and small pumpkins the fiber is softer, which will make the consistency more delicate;
salt should be coarse, but it is not recommended to use iodized salt, as it can affect the taste of the future seasoning;
Hot pepper gives the pumpkin adjika its full-fledged pungency; its seeds do not need to be removed;
In addition to pumpkin, you can also add tomatoes, onions and carrots to the recipe; some recipes even call for the presence of sweet and sour apples.

If I plan to prepare such a seasoning for the winter, then it is better to use small glass jars up to 500 ml, which are thoroughly washed and sterilized.

Source

Pumpkin appetizer with adjika Pumpkin – 500 g, oil growing...

1. Wash the pumpkin, remove peel and seeds, cut into cubes. 2. Peel the carrots and onions, wash and dry. Cut the carrots into cubes, onions into half rings. 3. Wash the tomatoes, cut them into halves and pass through a meat grinder (alternatively, you can grind the tomatoes using a blender). 4. Peel the garlic, place it on a cutting board and crush it with the handle of a knife. 5. Heat sunflower oil in a large frying pan, cauldron or saucepan. 6. Fry the pumpkin, carrots and onions one by one. 8. Place the fried vegetables in a cauldron, add tomato puree, favorite spices, sugar and salt to taste. 9. Mix all ingredients thoroughly. 10. Simmer the lecho until the vegetables are ready. 11. 5-10 minutes before the end of cooking, add chopped garlic to the lecho and pour in apple cider vinegar. Mix the food thoroughly again. 12. Place the finished pumpkin lecho into previously prepared (sterilized) jars, cover with lids and roll up. 13. Turn the jars with the preparation upside down, wrap them and leave until they cool completely. 14. For storage, place jars of cooled lecho in the refrigerator or cellar.