Adjika with apples
10 servings
80 minutes
The specified amount of ingredients makes about 2 liters of the preparation.
1
Prepare all the ingredients.
2
Cut the apples and carrots into large pieces.
- Apple: 500 g
- Carrot: 500 g
3
Cut the tomatoes into large pieces as well.
- Tomatoes: 1.2 kg
4
Remove the seeds and stems from the peppers and chop them coarsely. If you want spicier adjika, you can leave the seeds in the hot pepper.
- Bell pepper: 500 g
- Chili pepper: 3 pieces
5
Pass the apples, carrots, peppers, and tomatoes through a meat grinder.
- Apple: 500 g
- Carrot: 500 g
- Bell pepper: 500 g
- Tomatoes: 1.2 kg
- Chili pepper: 3 pieces
6
Mix everything in a large pot, place it on the heat and bring to a boil. Cook on low heat for 1 hour, stirring occasionally.
- Apple: 500 g
- Carrot: 500 g
- Bell pepper: 500 g
- Tomatoes: 1.2 kg
- Chili pepper: 3 pieces
7
Add the pressed garlic, vegetable oil, vinegar, sugar, and salt. Cook for another 15 minutes.
- Garlic: 100 g
- Vegetable oil: 120 ml
- 9% table vinegar: 120 ml
- Salt: 30 g
- Sugar: 90 g
8
Sterilize jars and lids over steam for 15–20 minutes.
9
Transfer the adjika to jars, seal them, turn them upside down, and cover with a blanket until completely cool.
10
Adjika with apples can be eaten right away or preserved for winter.
