A fragrant and pungent appetizer, the queen of the table and the favorite of most gourmets. Adjika made from carrots goes well with meat, fish and vegetable dishes. It has a whole bunch of useful properties, thanks to the input components and the composition of the valuable elements of the carrot itself. Try to cook delicious adjika yourself at home using simple and very original recipes.
Adjika is a pasty mass, pungent in taste and very aromatic. This word comes from Abkhazia / Georgia, this is the name of the welcome bread with salt and hot spices. Initially, it was always red, since a lot of hot peppers were included, but there were no tomatoes at all. Modern adjikas consist of a variety of products that are boiled or closed fresh, without heat treatment.
It will not be difficult even for a novice cook to cook it at home. It goes well with many products, and even simply spread on a piece of bread will be a good start to a meal. The taste will turn out to be spicy, tasty, stimulating the appetite and very spicy.
The classic recipe for carrot adjika
Prepare the following ingredients:
- 600 grams of carrots;
- 200 grams of tomatoes;
- 1 cup peeled garlic
- ½ tbsp. chili peppers;
- 1 teaspoon of coriander, paprika;
- utskho-suneli - ½ teaspoon,
- 100 grams of dill / cilantro;
- 100 ml of vegetable oil;
- 1 tbsp. tablespoons of sugar / salt.
Step by step guide.
- Rinse all vegetables, separate seeds, cores, skins, husks.
- Peel the tomatoes, divide into parts, grind in a blender bowl with pepper, pour into a bowl, bring to a boil.
- Add grated carrots, cook for 40 minutes under the lid.
- After the time has elapsed, add oil, season with spices, salt, add sugar, boil for about 20 minutes.
- Then put chopped garlic, finely chopped green dill, cook for another 7 minutes.
- Put the prepared adjika into pasteurized jars, twist.
- Keep it for a day, wrapped in a blanket, then put it in the closet.
Carrot light
To make delicious adjika, you will need the following components:
- carrots - 1000 g;
- sweet paprika, tomatoes - 500 g each;
- apples - 300 g;
- garlic - 200 g;
- bitter pepper - 2 tsp;
- sugar - ½ cup;
- vegetable oil - 2 tbsp. spoons;
- salt, vinegar - 1 tbsp each spoon.
Step by step:
- Wash all products well, clean, divide into parts.
- Scroll them through a meat grinder, put them in a cooking container.
- After the mixture boils, reduce heat, simmer covered for 60 minutes.
- After an hour, put the garlic, add oil, add spices.
- Boil for 2 minutes, pour in vinegar, pour into bottles, seal tightly.
Store the finished product in a cool place.
Adjika onion-carrot
The usual recipe for easy cooking spicy carrots, which is suitable for any meat, fish, poultry, vegetables.
Take the following ingredients:
- onions - 1 kg;
- carrots - 3 kg;
- black pepper, cloves, salt - pinch at a time;
- garlic - 2 heads;
- vegetable oil - 100 ml.
- The step-by-step cooking process begins with the preparation of the vegetables. They should be cleaned, rinsed with water.
- Grate the carrots on a coarse grater.
- Chop the onion in half rings.
- Combine in a saucepan and sauté over high heat for ten minutes.
- Add seasonings, garlic, transfer to a sterile container, refrigerate.
Spicy appetizer
You can quickly and easily prepare vegetable adjika at home by watching the video with comments from experienced chefs. The proposed version of the carrot snack turns out to be less pungent and very aromatic.
Products:
- carrots, green tomatoes - 1 kg each;
- hot pepper - 5 pods;
- tomato paste - 1 tbsp the spoon;
- olive oil - 150 ml;
- salt, turmeric, paprika - pinch at a time.
Step-by-step cooking:
- Wash the tomatoes, chop them into pieces, grind them in a blender bowl with peeled peppers. Pour into a cooking container, set the gas to the minimum level.
- Grate the carrots, add to the tomato puree. Pour in oil, add salt, seasonings and paste, stir.
- Boil adjika under the lid for four hours. Arrange in a pasteurized container, roll up, turn over to lids.
- Wrap with a blanket and leave for a couple of days, until it cools completely. Bon Appetit!
Adjika with carrots and vegetables
Ingredients:
- 1 kg of carrots / zucchini;
- 500 grams of bell peppers / tomatoes;
- 2 heads of garlic;
- 2 onions;
- 2 tbsp. tablespoons of hot pepper / salt;
- 1 cup of sugar;
- 50 ml of grape vinegar / oil.
Step by step:
- Wash all vegetables, peel, husk, remove seeds.
- Put carrots, zucchini, tomatoes twisted on a food processor into a bowl, cook over medium heat for about 20 minutes.
- Finely chop the onion, chop the pepper in a blender, add to the first mass. Boil for 15 minutes.
- Squeeze out the garlic, mix with sugar, add to the semi-finished product and cook for another 10 minutes.
- After the time has elapsed, season the mixture with seasonings, pour vinegar and oil, let it boil and pour into portioned clean jars, roll up.
A successful recipe for vegetable adjika will appeal to your guests and family members. Help yourself!
Adjika with carrots in a slow cooker
Products:
- carrots - 1.5 kg;
- Yalta onion - 0.5 kg;
- Antonovka - 3 pieces;
- tomatoes - 700 g;
- sweet pepper - 300 g;
- garlic - 1 cup peeled cloves;
- parsley, dill - 1 bunch each;
- salt, pepper, paprika - to taste.
How to cook:
- First rinse and clean all food.
- Pass the vegetables through the food processor one at a time.
- Load the scrolled carrots, tomatoes, onions into the multicooker bowl. Set the "baking" mode, hold for 25 minutes.
- Then add all the other components, mix, keep in the "baking" mode for another 30 minutes. If it gurgles strongly, do not snap the lid tightly.
- Season with seasonings, stir and pour into a pasteurized container. Cork, keep warm for a day or two, put in a cool place.
You will get an original appetizer of medium pungency. If desired, you can pour in a little vegetable oil at the end of simmering.
Spicy carrot
It is not called Adjika, but it turns out to be a very tasty, interesting version of the preparation of a root vegetable. If desired, the finished product can be mashed with a blender.
Products:
- 1 kg of carrots;
- 3 tbsp. tablespoons of Dijon mustard;
- 2 tbsp. tablespoons of sugar;
- 1 tbsp. a spoonful of honey;
- 1 teaspoon of paprika, turmeric, coriander;
- ½ tbsp. tablespoons of hot chili peppers;
- 1 bunch of parsley;
- 100 ml of sunflower oil.
Cooking method:
- Thoroughly wash the root vegetables, cut off the tails, cut into four halves lengthwise.
- Boil until half cooked in salted water, drain in a colander. The cooking process will take about 15 minutes.
- In a saucepan, mix all the spices, seasonings and oil, stir, heat and gently lay out the carrots.
- Fry for 10 minutes over medium heat, add herbs, stir and remove from heat.
Calorie content and composition
Carrots have 35 calories per 100 gram serving. Adjika with a minimum set of foods in terms of nutritional value contains 52 kcal and increases depending on the incoming components. In terms of energy value, proteins, fats, carbohydrates are included in the proportion of 1, 5-0, 2-7 grams.
The root vegetable contains carotenes, lycopene, flavonoids, macro and microelements, organic acids, fatty and essential oils, vitamins. It is especially rich in vitamin A, therefore it is considered the most beneficial for the eyes. Also included are mineral salts, carotene, pectin and a small amount of starch.
Useful properties and contraindications
All the most valuable substances in the components of adjika have a beneficial effect on the body. Small amounts of spicy seasoning help to normalize the intestines, increase metabolism, nourish the skin, hair and nails. The inclusion of small amounts of such a seasoning in the diet helps to cope with stress, activate the work of the glands, and reduce the risk of developing cancerous tumors.
However, despite the valuable microelements, you should not eat for chronic diseases of the stomach and duodenal ulcer, especially in the acute stage. It is recommended to limit the amount of adjika consumed by pregnant women and young children. Eat with caution to people allergic to hot spices or rejection of the carrots themselves.
