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➠ Plum adjika ketchup

Plum adjika ketchup

1730

Kitchen Georgian

Calorie content 128.4 kcal

Portions 20 port.

Cooking time 90 minutes

Proteins * 1.3 gr.

Fats * 0.5 gr.

Carbohydrates* 30.7 g

Content

Traditional adjika is made from ripe fleshy tomatoes. I decided to experiment and cook adjika from plums, because ketchup is made from plums and even apples. My experiment was a success, so I propose to cook plum adjika for you too.

Ingredients

Plum blue 2.5KG Chilli 1 PC. Garlic 200 gr. Tomato paste 5 tbsp Granulated sugar 1 tbsp. Salt 1 tbsp

Cooking process

Prepare plums for adjika, sort them carefully. Choose ripe, soft fruits while removing spoiled ones.

Measure out the required amount of the remaining ingredients.

Wash and dry plums and hot peppers. Cut the plums in half and remove the seeds.

Peel hot peppers from the core and seeds. Peel the garlic. Chop plums, garlic and hot peppers with a blender or meat grinder. Put in a deep bowl, add tomato paste, granulated sugar and table salt. Stir the mixture thoroughly and pour into a heavy-bottomed saucepan over medium heat and bring to a boil.

Reduce heat and simmer adjika for about 25 minutes. Wash the jars thoroughly and sterilize in the microwave or oven. Boil the lids in a saucepan. Pour hot adjika into sterile jars with a ladle. Roll up with a seamer. Turn hot jars of adjika upside down.

Wrap in a warm blanket and leave in this position until it cools completely. Then store in a cool, dark place. Serve the prepared plum adjika as a hot sauce. This adjika is perfect for meat dishes.

Bon Appetit!