Adjika
🥫 SauceБГ
Prep30 min
Cook10 min
Total40 min
Georgian red chilli and spice paste — dry-toasted, pounded and used in spoonfuls rather than dollops.
Ingredients
Serves:20
Ingredients
- 150 g dried red chillies
- 8 pieces garlic cloves
- 2 tbsp coriander seeds
- 1 tbsp blue fenugreek
- 1 tbsp dried marigold petals
- 60 g walnuts
- 2 tbsp coarse salt
- 1 pieces red bell pepper, roasted
Nutrition (estimated)
medium confidence36kcal · per serving
1.1g
Protein
2.4g
Carbs
2.8g
Fat
Recipe total: 726 kcal · P 21g · C 47.4g · F 55.1g
Estimated from 8 of 8 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Wipe the dried chillies clean and remove the stems. Leave the seeds in for a traditional adjika.
- 2Soak them in warm water for 2 hours until pliable, then squeeze them very dry.
- 3Toast the coriander seeds in a dry pan until fragrant and grind them.
- 4Pound the chillies with the coarse salt in a mortar, or mince them, until you have a thick paste. Wear gloves — this quantity of chilli will stay on your hands for days.
- 5Add the garlic and walnuts and work them in.
- 6Fold through the ground coriander, blue fenugreek and marigold, and the roasted pepper for body.
- 7Pack into a sterilised jar and press down to remove air pockets. The salt preserves it; it keeps for months and improves for the first few weeks.
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Questions and answers
How long does Adjika take to make?
About 40 minutes: 30 min prep and 10 min cooking.
What ingredients do you need for Adjika?
8 ingredients: dried red chillies, garlic cloves, coriander seeds, blue fenugreek, dried marigold petals, walnuts, coarse salt, red bell pepper.
How many servings does this Adjika recipe make?
20 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Adjika?
About 36 kcal, with 1.1 g protein, 2.4 g carbohydrate and 2.8 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Adjika recipe suit?
It is vegan.
What cuisine is Adjika?
Adjika comes from Georgian cuisine.
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