Plum Adjika (Slyvyanka)
Swap part of the tomatoes for plums and you get this deep-burgundy sauce, somewhere between a Georgian tkemali and a standard adjika. Tart plums lend a velvety body and a fruity acidity that keeps the hot pepper and garlic in check, while carrot works quietly in the background, adding sweetness that softens the burn.
Reach for firm, low-juice plums here (Italian prune plums are ideal), so the paste cooks down thick rather than watery. Everything goes through a meat grinder and simmers gently for 1 to 1.5 hours until it darkens and reduces.
One thing not to skip: the vinegar, oil, and pressed garlic go in only after you pull the pot off the heat. Long boiling drives off the garlic’s aroma and the pepper’s sharpness, so adding them at the end is what gives the finished adjika its punch. Because it isn’t water-bath processed, keep the jars in the fridge. A note on the salt: the recipe calls for 2 to 3 tablespoons (roughly 40 to 55 g) across a very large batch, so taste before you commit to the higher amount. Serve alongside grilled meat, roast chicken, or dark bread.
Part of Ukrainian cuisine — 281 more recipes in the section.
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Ingredients
Instructions
Wash and clean the vegetables, and pit the plums.
Run everything through a meat grinder, transfer the mixture to an enamel basin, and cook for 1 to 1.5 hours over low heat from the moment it comes to a boil.
Turn off the heat, pour in the vinegar and oil, add the garlic pressed through a garlic press, along with the salt and sugar, and mix well.
Ladle into small jars and seal. Store in the refrigerator.
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