Adjika from Antonovka apples. Adjika with apples for the winter - the best recipes

Traditional hot adjika is made from chili peppers, garlic and herbs. Not everyone likes this “fiery” composition, so housewives often change the recipe, introducing ingredients that soften or neutralize the pungency. One of these sweet and sour variations is delicious adjika with apples and tomatoes for the winter. This appetizer goes well with soups, fish and meat dishes, and complements the taste of vegetable stew.

Medium difficulty

You can prepare a spicy addition with or without vinegar. Some recipes use sterilization and heat treatment, while others involve twisting without cooking. The composition of the seasoning also differs. Experienced chefs add not only tomatoes, apples, carrots, but also plums, pumpkin, horseradish, zucchini, even pears and chokeberries. Thanks to the spices and herbs, a jar opened in winter exudes an appetizing aroma and whets the appetite during lunch.

Adjika is not only a spicy product, but also very healthy. It accelerates metabolic processes in the body, increases blood circulation, increases potency, and has a bactericidal and antiviral effect.

Preliminary preparation

Preparing spicy adjika requires preparing vegetables. Particular attention is paid to the quality of products and their freshness. It is important to adhere to the technology of cooking or stewing, sterilization of jars and lids. Experienced housewives know several important secrets that allow them to create mouth-watering savory snacks.

Prevention of explosions. To prevent the seams from fermenting and exploding, use only rock salt - not iodized salt, which can cause spoilage.
Hand protection.
When peeling and chopping hot peppers, work only with thick rubber gloves. Hot chili can cause skin burns. Preparing containers.
To seal, use clean, dry, pre-sterilized lids and jars. Treat them with steam or boiling water, bake them in the oven or microwave. Selection of ingredients.

For harvesting, choose tomatoes that are fleshy and ripe, and apples that are sour and green in color. Take firm peppers of the same variety. Make sure that there are no rotten spots, cracks, or dents on the fruits.

Tomatoes. Scald with boiling water, then douse with cold water. Remove the skins from the fruits, cut out the dense parts near the stalks.
Carrot. Wash and peel with a knife. Cut large root vegetables into pieces to make it easier to grind with a meat grinder.
Apples. Wash, peel, cut out stalks and seeds. Then cut into slices.
Peppers.
Wash. Wearing gloves, remove the stalks, seeds, and white internal partitions. Scald with boiling water to make it soft.
Garlic. Divide the head into slices. Peel the husks from the cloves using a knife.

Greenery. Sort through the bunches, removing weeds, tough stems, and roots. Rinse under the tap and dry.

To chop vegetables, it is better to use a meat grinder or food processor. You can also take a blender, but the mixture pureed with it will be liquid, and the adjika will turn out watery.

Adjika with apples and tomatoes for the winter: a classic version

Peculiarities. Sweet and sour adjika with apples, tomatoes and carrots is considered a classic option; it requires heat treatment of the ingredients. The basic recipe also contains garlic, vinegar, and bell pepper. This combination gives the product a spicy sour taste and a slight sweetness.

What to prepare:
tomatoes – 3 kg;
sour apples – 1 kg;
bell pepper – 2 kg;
carrots – 1 kg;
vegetable oil - one glass;
sugar - one glass;
garlic - a whole head;
salt - half a glass;
vinegar 6% – 50 ml;

chili - three pods.

How to do
Prepare vegetables in advance.
Pass one by one through a meat grinder, mix, leaving the garlic aside for now.
Place the pan or basin on the fire.
After boiling, simmer on the stove for about 40-50 minutes.
Add all remaining ingredients, stir, cook for another ten minutes.
Divide the thick mass into jars and roll up.

Keep the inverted containers under a blanket overnight and send for long-term storage.

It is better to take sour varieties of apples for harvesting, for example, Granny Smith, Antonovka. It is advisable to choose red or at least orange pepper pods so that the appetizer turns out bright and appetizing in appearance.

Other popular recipes

Acute

Peculiarities. Spicy homemade adjika with apples differs from the usual snacks in that it contains walnuts and cinnamon. It cooks quickly and does not require cooking. From a small amount of ingredients you get about 1.5 liters of aromatic and tasty preparation, which adds spiciness to dishes.

red bell pepper – 1 kg;
sour apple - one;
fleshy tomatoes - three pieces;
garlic - head;
coriander - two tablespoons;
chili - three red pods;
peeled walnuts – 240 g;
khmeli-suneli seasoning - one tablespoon;
cinnamon powder - two pinches;
salt.

chili - three pods.

Peel vegetables and fruits and grind with a meat grinder.
Fry the nuts in a dry frying pan and grind in a mortar.
Mix all ingredients from the recipe.
Let it brew for about an hour. Stir again, add salt if necessary.
Place into dried jars.
Close with nylon lids.

Salt should be added to taste, adding small pinches, tasting the mixture after each stirring. After a couple of days, it is advisable to taste the adjika again, and if necessary, add more salt.

Sweet

Peculiarities. Adjika made from apples does not have to be fiery and hot - many people like the sweetish taste with notes of pepper and garlic. Pumpkin will help make the seasoning for meat or vegetables tender. It will add a piquant aroma and add color to the consistency after cooking.

tomatoes – 2.5 kg;
sweet yellow pumpkin pulp – 700 g;
carrots – 200 g;
bell pepper – 0.5 kg;
table vinegar – 70 ml;
salt – 70 g;
apples – 200 g;
vegetable oil – 250 ml;
garlic - three heads;
sugar – 50 g;
laurel – two leaves;
coriander – 1 g.

chili - three pods.

Peel all fruit and vegetable ingredients and grind with a meat grinder.
Stir in a saucepan and put on fire.
Bring to a boil, reduce.
Cook for an hour and a half, stirring, pour in oil, add spices.
Boil the mixture for another 30 minutes.
At this time, sterilize the jars by steaming or in the microwave.
Divide the hot mass into containers with a volume of 250-450 ml, seal with a key or a seaming machine.

Raw

Peculiarities. It is called raw adjika because it is prepared without cooking, allowing you to preserve all the vitamins and nutrients for the winter. If all the rules for preparing the ingredients are followed, the product will be stored for about two to three months in the refrigerator.

paprika pepper – 3 kg;
sour apples – 500 g;
hot chili – 450 g;
cilantro - medium bunch;
carrots – 0.5 kg;
salt – 100 g;
vegetable oil – 0.5 l;
sugar - tablespoon;
garlic – 500 g.

chili - three pods.

Grind the seeded paprika in a blender.
Grate the apple and carrot slices on a coarse grater.
Finely chop the chili and garlic cloves with a knife.
Combine products with spices, add oil, stir.
Pack into clean, sterilized small containers, leaving 1.5 cm empty.
Pour two or three tablespoons of vegetable oil on top. Cover with plastic caps or screw on.

Vegetable oil on the surface of the vegetable mass will protect the product from mold and spoilage. After filling, you can no longer turn the container over, shake or mix the contents.

With red wine

Peculiarities. Spicy adjika with apples for the winter will attract praise from guests if you prepare it with the addition of a glass of red wine. This aromatic and tasty additive will keep everyone guessing about its composition and will transform the taste of meat, fish dishes and even an ordinary slice of bread.

tomatoes - ten pieces;
red wine – 200 ml;
green apples - four sour fruits;
bell pepper - one fruit of any color;
chili - two pods;
sugar - two thirds of a glass;
salt - to taste.

What to do

Cut the peeled green fruits into cubes, pour into a saucepan and pour in wine.
Sprinkle sugar on top.
Place the pan on the fire, and after boiling, keep it on the stove for five minutes.
Grind the vegetables in a meat grinder and grind the apple slices stewed in wine.
Mix the ingredients, boil for 15 minutes, add the remaining ingredients of the recipe.
Cook for five minutes, then remove from heat and leave covered for 20 minutes.
Distribute the hot mass into containers and preserve.
Store in the refrigerator in winter.

With plums

Peculiarities. The idea of preparing a delicately sweet, but at the same time spicy adjika originates from tkemali - a spicy Georgian sauce based on plums. The combination of fruits, herbs and vegetables creates a rich, unique taste that successfully complements the main dishes. The additive is prepared for about an hour and a half and rolled into sterilized containers.

carrots – 2 kg;
ripe tomatoes – 4 kg;
onion – 2 kg;
bell red pepper – 2 kg;
apples – 2 kg;
plums – 2 kg;
chili – 400 g;
sugar – 300 g;
coarse rock salt - four tablespoons;
fresh parsley - three large bunches;
garlic – 600 g;
fresh dill - two large bunches;
vinegar 9% – 200 ml.

chili - three pods.

Prepare fruits and vegetables. Remove the pits from the plums. You don't have to remove the skin from the tomatoes.
Set aside the garlic for now and pass the remaining ingredients through a food processor.
Place in a saucepan and place on the stove to cook.
Boil, reduce heat, cook for about an hour. Stir.
Chop the garlic cloves and herbs with a knife, add to the boiled mixture, add salt and sweeten.
Add oil and vinegar here.
Stir and cook for another 20 minutes.
Place the hot adjika into jars and preserve.
Wrap up. Leave it overnight under a blanket.
Store in the basement in winter.

If you want a spicier preparation, do not remove the seeds from the chili. Take any variety of plums, you can use yellow ones - the additive will turn out to be a beautiful color.

With zucchini

Peculiarities. The recipe for making adjika with apples and zucchini for the winter is familiar to many housewives. It allows you to create a delicate additive with a slightly spicy taste imparted by hot pepper, tomato paste and garlic. Zucchini and apples soften the heat, olive adds piquancy.

medium-sized zucchini - 0.5 kg;
apples – 200 g;
bell pepper - three fruits;
chili - two pods;
garlic - six cloves;
carrots – 200 g;
tomato paste - one tablespoon;
sugar - four tablespoons;
olive oil – 100 ml;
table vinegar – 20 ml.

chili - three pods.

Grate the fruits and carrots on a coarse grater, pass the prepared vegetables through a meat grinder.
Combine the ingredients in a large saucepan or basin, reserving the garlic pulp for later.
After boiling, cook over low heat for an hour and a half, stirring.
Then add salt, sugar, and garlic mass to the mixture. Pour in tomato paste and olive.
Stir and cook for another 40 minutes.
Five minutes before the end of cooking, pour in the vinegar.
Divide the mixture into 0.5 liter jars and roll up.

With horseradish

Peculiarities. “Live” seasoning with horseradish is suitable for fish dishes and complements the taste of meat and borscht. The absence of heat treatment will allow you to retain all the beneficial substances and vitamins in the mixture. The unpreserved supplement will appeal to men who will appreciate both the aroma and the pungency of spicy adjika.

fleshy ripe tomatoes – 1 kg;
horseradish rhizomes – 100 g;
garlic – 100 g;
carrots - one;
apple - one;
onion - one;
bell pepper – one;
lemon juice – squeezed from half a lemon;
ginger root – 50 g;
parsley - a bunch;
cilantro - a bunch;
sugar - tablespoon;
salt - tablespoon;
spices.

chili - three pods.

Prepare vegetables. Remove the top layer from the horseradish and ginger roots with a knife.
Cut into pieces, grind with a meat grinder.
Chop the greens.
Mix all the ingredients of the recipe, squeeze lemon juice into the mixture, and leave for a couple of hours.
Place in sterilized jars and close with nylon lids.
Store in the refrigerator in winter.

For spices and dry seasonings, you can use ground pepper mixture, suneli hops, coriander, paprika, cumin or cinnamon to add flavor. Parsley can be easily replaced with basil or dill if desired.

Without vinegar

Peculiarities. Adjika with apples without vinegar tastes more delicate and does not have a specific smell. The natural product is stored no worse than other preparations without cooking, and does not become moldy in jars under iron lids. The preservatives in vinegar-free seasoning are chili and garlic.

sweet paprika – 2 kg;
tomatoes – 2.5 kg;
apples – 0.5 kg;
chili - four pods;
carrots – 0.5 kg;
garlic - one head;
onion – 0.5 kg;
salt - three tablespoons;
sugar - three tablespoons;
vegetable oil – 250 ml.

chili - three pods.

Prepare the ingredients, mix everything in a saucepan except the garlic mass.
Simmer for an hour on low heat.
Add finely chopped pieces of garlic.
Immediately pour into small jars and roll up.

In a slow cooker

Peculiarities. You can cook adjika with apples not only on the stove. A slow cooker is also suitable for this purpose. The stewing process will not take much time and will simplify the housewife’s work. The preparation will be tender, not too spicy, pleasant in taste and color.

firm tomatoes – 1 kg;
Antonov apples – 0.6 kg;
garlic – medium sized head;
hot chili - two pods;
carrots - three root vegetables;
salt - one and a half tablespoons;
bell pepper – seven pieces;
sunflower oil – 100 ml;
sugar - two tablespoons.

chili - three pods.

Prepare the products without touching the garlic and chili for now, grind with a blender or process in a meat grinder.
Pour in oil, stir.
Transfer the mixture into the multicooker bowl and simmer with the lid closed in the “Stewing” or “Cooking” mode.
Grind salt, sugar, seeded chili and peeled garlic in a mortar until a homogeneous paste is obtained.
Add to the vegetable mixture, mix, simmer for another 35-40 minutes until thickened.
Place in dry glass containers and seal for the winter.

Homemade apple adjika for the winter, prepared with your own hands, benefits the body, increases appetite, and lifts your mood. However, when used without restrictions, the spicy additive sometimes causes irritation of the gastric mucosa, so it should be added to dishes without fanaticism.

Reviews: “The combination is unusual and tasty”

I have been making this adjika for many years, salt 2 tbsp. I cook tomatoes, apples, carrots, sweet and hot peppers for 1 hour (everything is minced in a meat grinder). I turn it off, let it cool and add crushed garlic, sugar, salt, vinegar, oil, mix everything well and put it in jars. it turns out 5 liters. Try it my way; garlic does not lose its flavor and aroma when cooked. it sits in a hole all winter.
Irina, http://www.russianfood.com/recipes/recipe.php?rid=124350

Evgenia Zhikhareva, http://flap.rf/Food/Adjika

I simply adore adjika, I have tried thousands of cooking recipes and settled on only a few proven ones that have been prepared several times, but every year I look for something new and really tasty. So I decided to experiment with apples this year. Thank you very much for the detailed recipe. Truly an unusual and delicious combination! I was satisfied!
Knopa, https://1000.menu/cooking/3337-adzhika-s-yablokami

Other homemade recipes

Adjika is a collective recipe, every nationality, and what’s more, almost every village in the Caucasus and Transcaucasia is proud of its truly correct sauce.

There is nothing strange about this; there are, perhaps, no less kebabs and pilafs. They are often served with spicy seasoning.

Adjika from tomatoes and garlic with apples - general principles of preparation

A spicy sauce of tomatoes and garlic with apples is prepared by chopping vegetables and fruits with or without further boiling.

It is preferable to take vegetables and apples that are well-ripened and unripe, without signs of spoilage or rot. Before use, they are washed well and dried. Those that require cleaning are washed again after this.

Grind vegetables and apples in a meat grinder, grater or food processor. This is done before or after cooking.

The spiciness of any adjika is given by hot pepper; usually it is used without seeds, but if you want to get a hotter sauce, the seeds are not removed.

Garlic saturates adjika with its aroma and gives additional pungency. It, like other vegetables, is chopped and added 5-10 minutes before the end of cooking. If you do this earlier, the flavor will dissipate when boiled.

Spices are placed together with garlic so that they have time to open. They are added to taste or according to the recipe.

Adjika made from tomatoes, garlic and apples can be stored for the winter if it has undergone appropriate heat treatment. The boiled sauce, while still hot, is packaged in sterile jars of suitable volume and rolled up with boiled lids, while observing all the rules of preservation. Raw adjika has a short shelf life. Even storing such a sauce in the cold will not save it from souring.

Thick homemade adjika made from tomatoes and garlic with apples – “Ogonyok”

Ingredients:

Five kilos of ripe tomatoes;

2 kg of sweet pepper;

1 liter of lean, frozen butter;

Capsicum bitter (red) pepper – 300 gr.;

2 kilos of carrots;

300 gr. peeled garlic;

2 kilos of sweet and sour apples.

Cooking method:

1. Cut the tomatoes in half. You can often see light, hard pulp inside tomatoes - you need to remove that too.

2. Cut the sweet pepper lengthwise, remove all the insides from the peppers along with the seeds, rinse each half again to wash off their remains.

3. Process hot peppers in the same way. But, if you want the adjika to be spicier, leave the seeds and cut off only the stalk.

4. Peel carrots and apples. Cut the root vegetables into small pieces, cut the apples into four slices and remove the seeds from them along with the seed capsule.

5. Grind all the prepared vegetables with a meat grinder and, transferring them into one large container, mix.

6. Press the garlic into the vegetable mixture through a press, add oil and table salt. Stir well again and place the container over medium heat.

7. As soon as the vegetable mass boils, lower the heat slightly and cook the vegetable mass at a slight simmer for 2 hours. Don't forget to stir, otherwise the sauce will burn.

8. Without cooling the adjika, package it in sterile glass containers and seal tightly with sealing lids, rolling them with a special key.

Adjika from tomatoes and garlic with apples and herbs without cooking

Ingredients:

Half a kilo of ripe tomatoes;

One kilogram of fleshy sweet pepper;

A small bunch of parsley;

Three pods of large hot pepper;

Three small heads of garlic;

A bunch of dill;

Two large apples.

Cooking method:

1. Cut off the stalks of sweet and hot peppers. Then cut the peppers in half and carefully select the seeds from them. Rinse the halves under running water and dry thoroughly.

2. Cut off the rough stems of the dill parsley. Sort through the greens, wash each sprig separately with cold water and place on a towel to dry thoroughly.

3. Cut the peeled apples into slices and remove the core and seeds.

4. Pass all the vegetables through a large grill in a meat grinder. Chop the garlic in the same way.

5. Finely chop the dill and parsley with a knife or also grind in a meat grinder.

6. Mix all the crushed ingredients in one large container, adding salt to your taste.

7. Place adjika in clean, preferably sterile containers and cover with boiled plastic lids. Store the seasoning only in the refrigerator.

Adjika from tomatoes and garlic with apples and vinegar

Ingredients:

Antonovka apples – one kilogram;

Ripe large tomatoes – 2.5 kg;

One kilo of carrots;

200 gr. garlic;

Seven hot peppers;

200 gr. Sahara;

A glass of ordinary 9% vinegar;

Refined sunflower oil – 1 tbsp.;

A kilo of fleshy sweet pepper;

A quarter glass of salt.

Cooking method:

1. Peel the carrots and apples, peel the husks from the garlic. Cut the carrots into small rings, crush the garlic cloves or grate them into the smallest chips.

2. Select seeds from both types of pepper by cutting the peppers in half lengthwise.

3. Cut the tomatoes into large slices. Remove the stems and white, dense pulp that is often found in tomatoes.

4. Cut the apples into large slices and remove the seeds; do not remove the peel.

5. Grind apples, carrots, hot and sweet peppers with a meat grinder. Mix the vegetable mixture well and simmer over low heat for one hour.

6. After this, cool a little, add salt, chopped garlic, granulated sugar, mix.

7. As soon as the salt and sugar are well dissolved, pour vinegar and vegetable oil into the adjika. Mix well again and pack into clean jars. Top each with a little high-quality sunflower oil and close the lids, but do not seal them tightly.

Spicy adjika from tomatoes and garlic with apples and wine for the winter

Ingredients:

Green sour apples – 4 pcs.;

One sweet fleshy pepper (red);

Ten fleshy tomatoes;

Hot pepper – 1 pc. or a spoonful of hot pepper sauce (for example, “Chili”);

Head of garlic;

A glass of sugar;

A glass of dry wine;

Three tablespoons of salt, without a slide.

Cooking method:

1. Peel the sweet pepper from the seeds and cut into pieces together with the tomatoes.

2. If you add fresh hot pepper, also chop it with a knife and grate the garlic into small chips.

3. Peel and cut the apples into large slices, cut out the seeds. Then place the fruit in a deep saucepan and pour in wine until it almost completely covers the pieces. Simmer the apple slices over low heat until they soften, i.e. about 7 minutes.

4. Temporarily remove the pan from the heat and puree its contents with a blender. You can simply mash with a fork or mash with a masher.

5. Add all the chopped vegetables to the applesauce along with the garlic. Add sugar, stir thoroughly and, after adding salt, return the pan to medium heat.

6. Bring to a boil, stirring constantly, and after boiling for 25 minutes, remove from heat. Cover with a towel and leave for a quarter of an hour.

7. Blend the vegetable mass with a blender until it is clearly “smooth” and put it back on the fire. Stirring constantly to create as little foam as possible, simmer for 25 minutes.

8. Seal the hot adjika in sterile jars and put them under a blanket until completely cooled, turning the containers over onto their lids.

Adjika from tomatoes and garlic with apples and nuts for the winter

Ingredients:

300 grams of hot pepper;

Ripe tomatoes – 2.5 kg;

A kilogram of juicy sweet pepper;

420 gr. walnut kernels;

A kilo of carrots;

300 gr. very hot garlic;

A kilogram of apples;

White salad onions – 1 kg;

300 gr. fresh parsley and dill.

Cooking method:

1. Peel the husks from the onions and garlic, cut off the stalks of the peppercorns and select the seeds. Cut the apples in half and cut out the core from the halves. Peel the carrots, wash the greens, cut off the stems and dry thoroughly.

2. Cut all the prepared ingredients into small pieces and grind in a meat grinder along with nuts and herbs.

3. Add salt to taste, stir well and place over medium heat. As soon as the vegetable mixture boils, lower the heat and simmer over low heat for two hours. Stir the vegetable mixture from time to time to prevent it from burning.

4. Place the boiled, thickened adjika into sterile containers and seal tightly with metal lids.

Vigorous adjika from tomatoes and garlic with apples

Ingredients:

2 kg of large tomatoes;

Five large carrots;

A kilogram of apples, any sweet and sour variety;

A kilogram of bell pepper;

Five onions;

Three medium horseradish roots;

5 gr. dry savory and marjoram;

80 gr. fine salt;

9% table vinegar – 80 ml;

100 ml refined oil;

Garlic – 100 gr;

300 gr. hot pepper.

Cooking method:

1. Peel the vegetables, remove the seeds and wash them well, dry and cut into small pieces.

2. Cut the apple pulp into centimeter cubes, making sure to remove the seeds.

3. Grate the horseradish with a medium grater and the garlic with a fine grater.

4. Pass tomatoes, carrots, onions and peppers through the middle rack in a meat grinder or grind with a food processor, mix.

5. Place the tomato-vegetable mixture on low heat and add chopped apples and horseradish into it. Stirring occasionally to prevent burning, simmer for an hour at a low simmer.

6. After this, add salt, sugar and all the spices. Stir thoroughly and continue cooking, boiling until desired thickness.

7. Five minutes before readiness, add crushed garlic and pour in vinegar, stir well.

8. Without removing the container from the heat, place the finished adjika into prepared glass containers and seal the lids tightly. Leave the jars upside down until they cool. Then turn them over, shake the containers slightly so that the mass settles to the bottom, and put them away in storage.

Adjika from tomatoes and garlic with apples - cooking tricks and useful tips

When working with hot pepper pulp, wear gloves. This will help prevent burns that occur when hands wet with juice accidentally come into contact with the eyes or other delicate parts of the body.

Heat-treated adjika can be prepared for long-term storage. To do this, pack the sauce into sterilized jars and seal them with canning lids.

Was the cooked adjika not spicy enough? Add ground red pepper and bring the sauce to the desired spiciness.

For adjika prepared without cooking, you should take only high-quality vegetables and fruits; they should not be overripe. The surface should be smooth and even, without any damage or signs of rot. If there are even minor affected areas, set such vegetables and fruits aside or prepare a sauce from them by boiling.

Unheated adjika made from tomatoes, garlic and apples is stored only in the refrigerator or cold cellar. At high temperatures it quickly sours.

And apples, which goes great with main courses. You can prepare it using the simple recipes that we have chosen for this article.

Adjika with Antonovka apples

A tasty addition to meat, fish and pasta is prepared from available ingredients. You will need:

Tomatoes - 2.5 kilograms.
Carrots - 2 kg.
Bell pepper - kilogram.
Apples - one kg.
Garlic - 300 grams.
Hot pepper - four pieces.
Refined vegetable oil - 300 ml.
Salt and sugar as desired.

Adjika with Antonovka and bell pepper is prepared according to this recipe:

Place the tomatoes in boiling water and remove the skins.
After this, pass them through a meat grinder, and put the finished puree to boil over low heat.
Also chop the peeled apples and carrots using a meat grinder. Place the ingredients in the pan with the tomatoes and cook everything together for half an hour.
Add chopped peppers (sweet and bitter) and garlic to the rest of the vegetables for another 30 minutes.
Finally, pour vegetable oil into the pan, add salt and sugar.

Place the finished snack in clean jars, close the lids and cover with a warm blanket. Store jars in a cool, dark place.

Adjika with apples

This original appetizer is suitable for both festive and everyday tables. For it you will need:

Two kilograms of tomatoes.
A kilogram of apples.
One kg each of carrots and sweet peppers.
100 grams of capsicum.
200 grams of garlic.
Half a glass of sugar.
100 grams of salt.
Vinegar 9% - 200 ml.
A glass of vegetable oil.

How to prepare adjika with Antonovka? Read the recipe below:

Peel and wash the carrots.
Cut off the tails of hot peppers. Wear gloves to avoid damaging your hands.
Remove the peel from the garlic.
Peel the sweet peppers and remove the stems.
Wash the tomatoes, pour boiling water over them for a couple of minutes, and then peel them.
Grind all prepared products using a meat grinder and place in a saucepan.
half an hour after it boils.
Add vinegar, vegetable oil, sugar and salt to it. Cook the dish for another ten minutes.
Wash jars and lids with baking soda and sterilize.

Place the hot snack in jars and roll up. After this, turn the dishes upside down and wrap them in a warm blanket. When the adjika has cooled, store it in a suitable place.

Adjika zucchini-apple

This time we propose to prepare a delicious dish without tomatoes. Ingredients:

Zucchini - five kilograms.
Apples - one kg.
Bell peppers and carrots - one kilogram each.
Red hot pepper - 200 grams.
Vegetable oil - 500 ml.
Vinegar - 125 ml.
Sugar - 200 grams.
Salt - 100 gr.

Zucchini adjika with Antonovka is prepared as follows:

Wash and peel all the indicated vegetables and fruits. If you don’t like too spicy a snack, then reduce the amount of hot pepper.
Pass the food through an electric meat grinder. Add to them the required amount of sugar, vinegar, salt and vegetable oil.
Cook adjika in a large saucepan for two hours. Then place the finished snack in clean jars. Place another spoonful of vinegar in each container.

Roll up the adjika and store it until winter.

Adjika with onions and Antonovka

If you are lucky and have collected a large harvest of apples, then use them to prepare a fragrant and beautiful snack. To do this you will need the following products:

A kilogram of bell pepper.
One and a half kg of tomatoes.
500 grams of apples.
One kilogram of onions.
Three pods of hot pepper.
800 grams of carrots.
200 grams of sugar.
200 ml sunflower oil.
Three tablespoons of salt.
250 grams of garlic.
200 ml vinegar.

Adjika with Antonovka for the winter is prepared as follows:

Process all prepared products and grind them using a meat grinder.
Place them in a suitable pan, add granulated sugar, salt and sunflower oil. Cook adjika for one and a half hours.
Add finely chopped garlic and vinegar to vegetables and fruits. Cook everything together for another quarter of an hour.

Place the snack in a clean bowl and roll it up. From the specified quantity of products you will receive four liter jars.

Apple adjika

We will prepare this dish according to an old Latvian recipe. You will certainly enjoy the original combination of flavors. The recipe contains the following ingredients:

Apple - 700 gr.
Garlic - 70 gr.
Root celery - 135 gr.
Sugar - 30 gr.
Salt - 20 gr.
Sweet paprika - 4 gr.
Chalked chili pepper - 2 gr.
Pepper - one bunch.

Adjika with Antonovka is prepared as follows:

Peel the apples and remove their seeds. Finely chop the pulp.
Fill the mixture with water and cook over medium heat. Simmer the dish until the fruits become soft.
Pass the peeled celery and garlic, as well as washed parsley, through a meat grinder.
Combine the ingredients together and cook for ten minutes.
Add sugar, salt, seasonings and cook adjika for another minute.

Cool the appetizer, put it in a vase and serve.

Ossetian adjika

This versatile, bright appetizer goes well with literally any dish. Serve it for lunch or dinner and surprise your guests with its original taste. Required ingredients:

Tomatoes and apples - one kilogram each.
Garlic - 200 grams.
Bell pepper - 300 gr.
Chili - 100 gr.
A large bunch of fresh herbs.
Salt - two tablespoons.

How to prepare adjika with Antonovka? The recipe is very simple:

Cut the peppers (sweet and chili) in half and remove the seeds.
Wash the apples, cut into slices and remove the core.
Twist prepared vegetables and fruits, peeled garlic and herbs.
Add salt, stir the resulting mass and let it stand for ten minutes.

Place the adjika into dry sterilized jars, close them with lids and store them in the refrigerator.

Adjika from apples and pumpkin

Here is another option for preparing an appetizer from Antonovka and various vegetables. To prepare you will need the following ingredients:

Pumpkin - 500 grams.
Apple - 150 gr.
Bell pepper - 170 gr.
Onions - 130 gr.
Garlic - five cloves.
Oregano - 15 grams.
Olive oil - 30 ml.
Salt - one teaspoon.
One level teaspoon each of tarragon, ground black pepper, basil, thyme and rosemary.
Lemon - 150 grams.
Chili pepper - two pieces.

Adjika with Antonovka and pumpkin is prepared as follows:

Peel vegetables and fruits.
Wrap the pepper, onion, apple and pumpkin in foil and place in the oven for half an hour.
Grind the garlic, lemon and oregano in a blender bowl. Add spices and vegetable oil to them.
Place the baked pumpkin on cheesecloth and squeeze out.
Peel the apples and peppers, chop the pulp and combine them with the pumpkin.
Grind vegetables and fruits in a blender and then mix them with the dressing.

Ready adjika can be eaten both hot and cold.

Adjika with ketchup

A simple recipe will help you quickly prepare an original snack for lunch or dinner. But for this you need to buy the following products:

Red sweet pepper - one kilogram.
One hot pepper.
Two big apples.
Four cloves of garlic.
Three tablespoons of ketchup.
One tablespoon each of vinegar, sugar and salt.

Peel vegetables and fruits from peels and seeds. Cut them into small pieces.
Scroll the prepared products through a meat grinder or chop with a blender.
Add salt, vinegar and sugar to them.
Stir the adjika and immediately bring it to the table.

We hope that you will find the recipes for an original spicy snack made from vegetables and apples useful. Adjika with Antonovka is an excellent addition to meat and vegetable dishes, which can be safely served even at the holiday table.

Classic adjika with apples is a sauce from Abkhazian cuisine, although all the peoples of the Caucasus call it their national dish. Traditionally, the base component of this hot sauce is red capsicum, which is responsible for its bright red color.

In many adjika recipes, the vegetable base is tomatoes, to which carrots, bell peppers, apples, capsicums, garlic, herbs, onions and flavorings such as sugar, salt and vinegar are added in smaller quantities. Vinegar is added only to canning compositions - they are subjected to heat treatment, after which the tomatoes lose their acid.

Spicy adjika with apples

Ingredients:

3 kg tomatoes,
700 g sour apples,
700 g carrots,
1 kg bell pepper,
3 heads of garlic,
3 pcs. hot red pepper,
200 ml 9% vinegar,
200 ml vegetable oil,
200 g sugar,
150 g kitchen salt.

Cooking method:

Wash all the fruits thoroughly. Remove seeds from bell and hot peppers. Cut out the stems of the tomatoes. Chop the garlic.
Peel the apples from skins and seeds. To make the spicy adjika according to this recipe rich and tasty, choose juicy sour apples.
Cut apples, carrots, tomatoes, bell and hot peppers into pieces and pass through a meat grinder.
Place the resulting crushed mixture in a saucepan and place over medium heat. Bring to a boil, reduce heat to low and simmer, stirring, for 45 minutes.
Add garlic, vinegar, sugar, salt and vegetable oil to adjika. Mix thoroughly and cook adjika for another 15 minutes. Then pour the hot adjika into sterilized jars, cover with lids and roll up.
Spicy adjika with apples prepared according to this recipe will be stored well in a cool, dark place.

Homemade adjika with apples, mild

An ideal, homogeneous consistency, adzhika is obtained if the tomatoes and peppers are peeled. To easily remove the skin, cut it crosswise at the top of the fruit, pour boiling water over it and let it sit for 5-7 minutes, then lower it into cold water. The skin is easily removed. To clean bell peppers, simply place the fruits on a baking sheet and bake in a hot oven for 10 minutes. Well, apples also need to be peeled, seeds and partitions between them removed.

Ingredients:

Tomatoes - 2.5 kg
Sour apples - 1 kg
Sweet pepper - 1 kg
Carrots - 1 kg
Hot red pepper - 100 g (3 pcs.)
Table vinegar - 100 ml.
Garlic - 3 large heads
Sugar - 1 glass
Salt - 2 tbsp. l.
Vegetable oil - 1 cup

Cooking method:

We start preparing adjika with apples and carrots by chopping capsicum and garlic. The most pungent taste comes from the seeds and membranes of the peppers. If you want to end up with a mildly spicy sauce, then remove the seeds and white inner membranes and fibers from the pepper. Place cloves of garlic and hot pepper in a meat grinder and grind the spicy vegetables with its auger through a fine grate. Place them in a separate bowl.
Often the parts of the meat grinder that have come into contact with the essential oils of garlic and hot pepper are very difficult to wash so that their aroma and pungency completely disappear. Therefore, it is better to start chopping vegetables with them - then tomato juice and bell pepper will thoroughly “wash” the auger, knife and grill of the meat grinder.
We continue to grind the remaining components of the sauce through a meat grinder: tomatoes, bell peppers, apples, carrots. Pour the resulting mass into a large enamel (or stainless steel) pan and place on medium heat.
After boiling, reduce the heat to low and simmer for 50-60 minutes, remembering to stir, especially intensively at the end of simmering. Such a long time of stewing vegetables will make hard carrots soft and the vegetable mass homogeneous.
After an hour, add hot peppers and garlic, salt, vinegar, sugar and vegetable oil to the prepared stew mixture. Stir everything until smooth and taste it. At this stage, you can add an accent to any flavor: add vinegar, or sugar, or salt. Simmer over low heat for another 5 minutes (after boiling again). Divide the boiling mass into sterile jars and roll up the boiled lids. Sterilization is not required.
As we said above, take this recipe for adjika with apples as a base. You can change the percentage of any component by increasing or decreasing it. Vinegar, salt and hot peppers are excellent natural preservatives! For example, spicy adjika with apples - the recipe is the same as we gave above, only without carrots, and the amount of garlic and capsicum is increased by 2-3 times.

Adjika with apples for the winter

Ingredients:

tomatoes – 1.5-2 kg
sweet pepper – 1 kg
carrots – 0.8-1 kg
onions – 0.5-0.7 kg
apples – 1 kg
vegetable oil – 0.5 cups
garlic – 1 small head
salt – 1 tbsp. spoon without top
sugar – ¾ cup
vinegar 9% – 50-100 g
paprika – 1 tbsp. spoon
hot pepper – 1 pc.

Cooking method:

If you are making this vegetable caviar for very young children, limit the garlic and remove the vinegar and hot pepper. In this case, you need to cook the vegetable mixture for half an hour longer.
Wash all vegetables thoroughly and let the water drain.
We pass them through a meat grinder except for garlic (we will add it at the end of cooking), the order does not matter.
In the finished product, the effect was the same, but the grater had to be washed additionally. So, there is no need to repeat this “feat” of mine.
Transfer the crushed mass to a thick-bottomed bowl or casserole and cook for half an hour, bringing to a boil and reducing the heat to medium. Stir occasionally. Due to its liquid consistency, our apple adjika does not require special attention and does not try to burn right away.
Add vegetable oil and cook for another 30 minutes. Next in line are salt, sugar, garlic, paprika, hot pepper and vinegar. Leave on low heat for another half hour.
In total, the process takes 1.5 hours. (If we make “baby” adjika without vinegar and pepper, cook everything for 2 hours).
While the vegetable caviar is boiling, prepare the container. 0.5 liter jars are best suited for vegetable caviar.
We wash them thoroughly and sterilize them in any way suitable for you. Boil the lids. Transfer the finished adjika with apples into jars, quickly close and wrap for self-sterilization.
Vegetable caviar for the winter or Ukrainian adjika is ready. I made it from half the amount of food, so I got three 0.5 liter jars.

Adjika with apples and tomatoes for the winter

Ingredients:

tomatoes - 1.2 kg
bell pepper - 500 g
carrots - 300 g
hot pepper - 1-3 pcs. (taste)
apples - 500 g
vegetable oil - 4 tbsp. l.
vinegar 9% - 2-3 tbsp. l.
salt about - 1 tbsp. l.
sugar - 2-3 tbsp. l.
garlic - 1 head

Cooking method:

Wash all vegetables thoroughly. We cut it into pieces that will be convenient to grind.
We pass the vegetables through a meat grinder or grind them in a food processor.
Place the mixture into a saucepan. Place the hot pepper cut in half and seeded.
The amount of pepper depends on your love for spicy taste.
Only you know how hot the seasoning should be. This is exactly how much pepper you use.
Add salt and sugar to the pan. Pour in vegetable oil.
Add the garlic and vinegar to the pan at the end of cooking.
Place on medium heat and bring adjika to a boil. Then reduce the heat and simmer the mixture for about 1 hour. All vegetables should become soft and the mass should be thick.
At the very end, add vinegar and garlic, passed through a press. Boil for another 2 minutes. We definitely try it to adjust the taste: does it have enough spiciness, acidity and sweetness?
We prepare jars with a volume of 0.5 liters or less in advance. We steam them and boil the lids. Fill the container with hot vegetable mass. Seal and turn over. Adjika with apples should turn out quite thick. If yours is liquid, cook it until it thickens.
After the jars have completely cooled, we put them in the pantry or cellar for long-term storage.

Adjika with apples

Delicious, aromatic and spicy adjika with apples for the winter is prepared very simply and quickly! You can store it all winter at room temperature, it costs well. I usually close this adjika in half-liter jars or smaller ones. And my dad loves to add this adjika to soup and spread it on bread.

Ingredients:

tomatoes - 1.5 kilograms;
apples - 0.5 kg;
garlic - 300 grams;
hot pepper - 4 pods;
0.5 liters of sunflower oil;
bell pepper - 0.5 kg;
carrots - 0.5 kg.

Cooking method:

Wash the tomatoes and cut into two parts.
Peel the garlic and divide into cloves.
Also core the apples, remove the seeds from the peppers, and peel the carrots.
Pass everything through a meat grinder. except garlic. It is better to chop it finely.
Place the vegetables in a saucepan, add sunflower oil and cook over low heat for 2 hours.
10 minutes before the end of cooking, add chopped garlic and stir.
Place the hot mixture into sterilized jars and seal with lids.

Abkhazian adjika with tomatoes and apples

Ingredients:

bell pepper - 1 piece
tomatoes - 3 kg
apples - 1 kg
carrots - 1 kg
dill and parsley - 200 g
small pod of chili pepper - 1 pc.
garlic - 8 cloves
vegetable oil - 300 ml
vinegar 9% - 2 tbsp. spoons
black and red pepper
coarse sea salt to taste

Cooking method:

Tomatoes, bell peppers, apples and carrots are thoroughly washed, cleared of seeds and seeds, cored, and cut into small pieces.
Then all the ingredients are twisted several times through a meat grinder. Next, add vinegar, salt, and vegetable oil and cook over low heat for two hours, stirring occasionally.
At the end, add chopped herbs, and let the adjika cool and brew. This recipe is used for preparations for the winter. Place in jars and sterilize, store in a cool, dark place.
This recipe is no longer a variation of the classic recipe.

Spicy adjika with apples

Ingredients:

ripe red tomatoes – 2.5 kg
sweet bell pepper – 500 g
sweet and sour apples – 500 g
carrots – 500 g
parsley – 50 g
dill greens – 50 g
red hot pepper – 75 g
garlic – 120 g
vegetable oil – 250 g
salt - to taste 9% vinegar - 2 tbsp.
ground black pepper - to taste

Cooking method:

Take the peppers and apples, wash them thoroughly, remove the branches and core, then cut them into slices.
We also wash the tomatoes and cut them into six approximately equal parts.
Peel the carrots, wash them and cut them into small pieces.
We pass all the ingredients through a meat grinder, except for the greens.
Add the required amount of vegetable oil, salt and black pepper to taste, as well as vinegar, mix everything thoroughly so that the mass is as homogeneous as possible.
Place everything in a saucepan and cook for two hours over low heat.
We wash and cut the greens, adding them at the very end of cooking.
Pour adjika into clean, dry jars and sterilize for 20 minutes in boiling water.
We roll up the jars with lids using a special machine, then turn them upside down and wrap them in thick fabric, a blanket or a towel, and after they have completely cooled, we send them to the cellar or pantry for subsequent storage.

Classic spicy adjika with apples

Ingredients:

zucchini 2.5 kg
sweet pepper 500 gr
carrots 500 gr
apples 500 gr
garlic 100 gr
hot pepper 200 gr
greens (dill, parsley)
sugar 70 gr
salt 50 gr
vegetable oil 250 ml
vinegar 9% 100 ml

Recipe:

Sterilize jars. Wash the jars well before sterilizing. Pour water into a large saucepan, place a metal sieve or oven rack on top, and place the jars on top, neck down.
Keep the jars over steam for about 15 minutes, but do not remove until drops of steam begin to flow down their walls. Place the sterilized jars on a clean towel with the neck down. Wash the vegetables well, peel the carrots and garlic. Remove the stems from the sweet peppers and remove the seeds from the apples.
Pass through a meat grinder: zucchini, sweet pepper, hot pepper, apples, carrots. Place the rolled vegetables in a saucepan and put on fire. Bring to a boil and cook (stirring) over medium heat for 1 hour.
Wash the greens, dry and finely chop. Pass the garlic through a press. An hour after cooking the vegetables, add garlic and herbs, mix well and cook for 10-15 minutes.
Then add salt, sugar, vegetable oil and vinegar. Mix well, remove from heat and place in sterile jars. Screw on the lids (sterilize the lids right before rolling - they simply boil in a saucepan for 15 minutes).
Turn the jars upside down, wrap them in a blanket and leave for several days until they cool completely. Place the finished products in a dark, cool place.

Raw adjika from peppers with apples

This is a wonderful winter snack recipe, especially for apple lovers.

Ingredients:

Apples (can be green), sweet peppers (ripe) - 1 kg each
Garlic - 200 grams
Sugar - 1 glass
Salt - 2 tbsp. spoons
Vinegar (preferably wine) - 1 glass
Pepper to taste

Cooking method:

Wash the bell peppers and apples properly.
Dry it. Cut out the core of the apples and peel the peel.
We also peel the pepper.
Grind the chopped apples and peppers in a meat grinder or blender.
Add twisted garlic to the apple-pepper mixture and mix everything together.
Sugar, salt and vinegar are also added there.
The resulting mixture is left to stand overnight.
After this, the seasoning can be put into jars; closed jars are well stored all winter in the refrigerator.
This adjika complements not only meat but also vegetable dishes very well; it can also be spread on sandwiches.

Homemade raw adjika with apples and carrots

How to make vegetable adjika with apples if you don’t have a lot of time to prepare? It’s very simple - use a quick recipe for adjika with carrots and apples. You can prepare such a delicious dish, which is also a real storehouse of vitamins, within an hour. Using such a quick recipe, you can make not only preparations for the winter, but also an excellent treat for every day.

Ingredients:

Hot pepper – 150 g;
Hard apples – 300 g;
Tomato paste – 2 tbsp. l.;
Parsley root – 300 g;
Carrots – 300 g;
Fresh tomatoes – 400 g;
Sweet pepper – 500 g;
Table vinegar 9% - 220 g;
Garlic – 300 g;
Salt - to taste;
Mustard – 100 g.

Cooking method:

Wash the vegetables and apples, peel them, and pass them through a meat grinder with a fine grid.
We add tomato paste to the ground mixture; we need it solely to give raw adjika a pleasant red tint that fresh tomatoes cannot give.
Finally, pour vinegar into the dish, add salt, mustard, mix everything thoroughly.
We sterilize the jars, then place the prepared Abkhaz appetizer on them, cover the jars with lids and put them in the refrigerator for storage.
You can try your homemade adjika made from tomatoes and apples immediately after cooking, but the dish will not yet have that endurance and sharpness of taste. Remember: the longer the appetizer sits, the spicier and richer it will be.
Every second housewife knows how to prepare spicy raw adjika. There are a huge number of ways to prepare this dish, and the 3 recipes above are just a small part of the possible cooking options.
If you wish, you can add horseradish root, suneli hops, allspice, cilantro and many other spicy ingredients to your spicy appetizer; adjika will only benefit from this, the main thing is not to miscalculate the proportions. In winter, such a treat will also be an excellent remedy for colds.

Armenian adjika with apples

Thrill-seekers - I offer my own wonderful recipe for Armenian adjika for the winter. Personally, I only use this hot sauce with meat dishes; I prefer classic dishes, such as regular pickled tomatoes. But my husband and daughter cannot do without it - for bread, with main courses and even with some salads.

Ingredients:

2.5 kg tomatoes
1 kg apples (Antonovka)
1 kg carrots
1 kg sweet pepper
1 cup of sugar
1 cup sunflower oil
3 pods of hot pepper
200 g minced garlic

Cooking method:

Ripe and juicy tomatoes were ground in a meat grinder (combine or blender). Add bell peppers and ratunda peppers, having previously cleared them of stems and seeds.
Then gradually add hot pepper to our sauce. It is enough to just cut off the tails and leave the core - the seeds of the pepper contain exactly the spiciness that our adjika needs.
All that's left is the garlic. Peel the cloves, grind them and add to the sauce. This is how beautiful it turns out.
And then there was a game of taste and your imagination. The ideal spice for Armenian adjika is basil - its pleasant smell and unusual taste simply work magic with the sauce.
In addition, basil is a medicinal plant that contains vitamins and has a beneficial effect on the body. So, I recommend not cutting the basil, but twisting it together with the stems through a meat grinder.
In the stems, leaves and calyxes of the flower there are glands that accumulate essential oil, which determines the aroma of this plant, as well as the pleasant smell and taste of the dishes to which it is added.
That's it, adjika is almost ready. All that remains is to boil it over low heat for 30-40 minutes. At the same time, do not forget to constantly stir the sauce and skim off the foam.
At the end, when the adjika has already boiled, add salt, sugar and vinegar. You can, of course, add it according to the recipe, but I recommend it to taste. Still, these are auxiliary ingredients that should complete the taste of the dish, and not spoil it. Read more:
Pour the hot sauce into pre-sterilized jars, roll up and cover for a day. Armenian adjika is ready for the winter. Serve it with your favorite meat dishes or as a stand-alone sauce that will definitely decorate any table.

How to cook raw adjika with apples

Raw apple adzhika is very easy to prepare, and you can also adjust the recipe to suit your tastes. Raw adjika, as a rule, does not contain carrots, since they are hard and can ruin all the fun.

For longer storage of sauce made from fresh vegetables, containers and lids must be sterilized. The sauce can be stored in the refrigerator for no more than 2 months, although, admittedly, supplies run out much faster!

Ingredients:

1 kg of ripe and fleshy tomatoes;
1.5 kg of red sweet pepper of the ratunda variety;
0.5 kg of Antonovka apples;
3 large heads of garlic;
3-5 red capsicums;
1 heaped tbsp. salt;
3 tbsp. sugar and sunflower oil.

Cooking method:

We process all washed and peeled vegetables in a meat grinder (let the blender rest!). For a milder taste, remove the seeds and internal membranes of the hot pepper.
Add salt and sugar to the mixture and mix the well-chopped fruits until the salt and sugar dissolve. Let's taste and add saltiness or sweetness if desired. We wait until their crystals completely dissolve and mix again.
Distribute the spicy mass among the jars, pour 2-3 tbsp into each jar on top. vegetable oil (do not mix!) and close with sterile lids. Ready!
Fresh adjika with apples is an excellent addition to meat dishes; it can be added to fresh salads and appetizers; it’s even delicious simply spread on bread and enjoyed as a snack.