Fresh adjika with tkemali
A spicy fresh condiment with hot peppers, garlic, herbs and sour tkemali plums. Makes about 1.2 kg, or 60 small condiment portions of roughly 20 g. Keep refrigerated at 4°C or below and use within 3 days, or freeze small portions promptly for longer storage. This recipe is for fresh use, not shelf-stable canning.
Ingredients
Instructions
4 steps- 1
Wash the peppers, herbs and plums. Remove the pepper stalks, peel the garlic and remove all plum stones. Weigh 300 g of pitted plums.
10 min
- 2
Grind the prepared peppers, garlic, herbs and pitted plums in a food processor or meat grinder until evenly chopped.
5 min
- 3
Crush the coriander seeds and stir them into the paste with the salt. Mix thoroughly.
2 min
- 4
Divide into clean covered containers. Refrigerate immediately at 4°C or below and use within 3 days. Freeze portions promptly if keeping longer; thaw in the refrigerator. Do not add aspirin or use this recipe for shelf-stable canning.
3 min
Nutrition
1 serving ≈ 20 g
Nutrition values are estimates. - means data is unavailable.
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