Oily Ajika

Name: Oily Ajika
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 500.00 g Bell Pepper; 250.00 g Beetroot; 250.00 g carrots; 200.00 ml Sunflower oil; 100.00 g Tomato Paste; 20.00 g Chili Peppers; 30.00 g Garlic; 5.00 g Coriander (dried); 10.00 g Utskho Suneli (Blue Fenugreek); 5.00 g Salt

This is a delicious oily ajika recipe that can be used as a sauce or side dish. It's made with vegetables and spices.

Prep30 min

Cook120 min

Servings4

Cal/serving300

#Georgian#adjika#sauce#ajika#megrelian ajika

Ingredients

Servings

Sunflower oil200 ml

Instructions

7 steps

1
Remove the seeds from the bell peppers. Clean the beetroot and carrots.
15 min
2
Mince the bell peppers, beetroot, carrots, and chili peppers in a meat grinder.
15 min
3
Pour oil into a pot, heat well, add tomato paste and stir well.
5 min
4
Add the minced vegetables. Cook for 2 hours, stirring occasionally.
120 min
5
Mince the garlic.
5 min
6
Add spices and minced garlic. Bring to a boil for 10 minutes.
10 min
7
Transfer to jars and seal.
5 min

Nutrition

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.

300

kcal

Protein

27g

Carbs

20.1g

Fat

7.5g

Fiber

My notes and cooking history

Your notebook is private to your account.

Oily Ajika

Ingredients

Instructions

Nutrition

My notes and cooking history

⭐Reviews