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Adjika (Georgian Chili paste)

(0)
15 Min
 
portions
12 %

Carbs

1 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 457 g
Energy 219 kJ / 53 kcal 998 kJ / 240 kcal
Sat. fat 1 g 1 g
Unsat. fat 1 g 2 g
Fibre 3 g 13 g
Salt 263 mg 1202 mg
Author: Marc van Hussen
Units:
 
  • 250 g
    Chili pepper
  • 160 g
    Bell pepper / Sweet pepper
  • 30 g
    Garlic
  • 8 g
    Coriander seed
  • 3 g
    Cumin
  • 3 g
    Fenugreek seed
  • 3 g
    Salt
  • 457 g
    Total recipe weight

Equipment

1 x Pestle & mortar , 1 x Blenders , 1 x Jam pots , 1 x Mixing Bowl , 1 x Spoons
Method

Preparation time

10 Min

Cooking time

5 Min

Show pictures

1

Toast the coriander, cumin and fenugreek seeds in a frying pan, until crisp and fragrant. careful not to burn them.

2

In the meantime deseed the chili's and the pepper. Crush & peel the garlic and add to the blender. Blend until you have an even smooth paste.

3

Ground the toasted seeds in the pestle and mortar, until you have a smooth powder.

4

Add the paste and the rest of the ingredients to the mixing bowl and mix until you have a deep dark red paste.

Tips

1

Adjika is a versatile condiment used in the Georgian Kitchen, you can use it with meat, poultry or fish. Use it as a base for sauces (e.g. Satsebeli) and marinades. Or use it to spice up sandwiches, salads etc.

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