Ajika or adjika is a spicy dip from a Georgian / Abkhaz cuisine. Ajika is also used to flavour food and I had come across it when I was researching preserves and sauces. I put it off as getting the main ingredient fresh red chillies is seasonal and I always miss the bus.
The other day as I was going for my walk I saw these red chillies. The local ones that are very pungent and full of seeds. The rest was just persuading the lady that I wanted them just as they are and I don’t want them dried. Yes, I am going to cook them and no I have no hidden agenda. I am sure the lady thought I am strange.
Ajika or Adjika
So I made this adjika, a red pepper jam and pickle. My Ranjka or thecha with red chillies is still to be made.
Condiments make your meal a pleasure. I love the different flavours that condiments impart to a meal if you do mot believe me try tomato sauce, roasted red capsicum spread, muhammara, pickles like chilli pickle, mixed pickle to name a few.
But for now, let us concentrate on adjika...
According to the Wikipedia Ajika comes,” from the Abkhaz word аџьыка "salt" the more descriptive аџьыкаҟaԥшь (literally, "red salt") and аџьыкаҵәаҵәа are also used to refer specifically to ajika.”
There are many versions of adjika according to Wikipedia it’s a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt, and walnut. But I have not found an authentic recipe as yet.
Apparently, there is dry version too! It sounds exotic for I have not heard of some of the ingredients and I am yet be convinced that what I have read so far is true so for now, I will not touch the topic. There are versions that use tomatoes and some adjika resembles Italian red pesto.
Red and green unripe chillies are both used to make ajika.
The main ingredients are red chillies, garlic, herbs, spices salt and walnuts.
Ajika or Adjika
I scaled down the ingredients but this is the proportion from here.
To serve traditionally Ajika is served as a condiment with meat and fish dishes but can be used in cooking too.
Come back to see what I made.
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Ajika or adjika
Ingredients
- 100 Grams dried red chillies
- 40 Grams Garlic
- 30 Grams Walnuts
- 10 Grams Coriander Leaves
- 10 Grams coriander seeds
- 4 Grams dried Summer Savory I did not use
- 5 ml Oil
- 15 ml White wine vinegar
- Salt
Instructions
- Leave the red chillies and green dhania/ coriander leaves to dry overnight.
- Now comes the difficult part deseed the chillies. For this use surgical gloves or oil your hands well. I deseed a few and gave up.
- In the chutney pot of your mixer add the red chillies and grind coarsely.
- Add the garlic, walnuts coriander seeds and leaves, vinegar, oil and salt.
- Crush again. I made a paste as the traditional method of making it involves mixing the mixture again with hands. No thanks it burns.
- To serve traditionally Ajika is served as a condiment with meat and fish dishes but can be used in cooking too.
Priya Vj says
A very new type of chilli chutney I have learnt today .I think summer is the time to make and enjoy such vibrant recipe. The name Ajika sounds fascinating.
ArchanaPotdar says
thanks.
Neha (My Culinary Expressions) says
Wonderful flavorsome Ajika! I had bought this on my trip to Georgia. Not it is almost over. With your recipe, I can make it at home. It is such a versatile condiment. I use it as a rub for the meat recipes.
ArchanaPotdar says
Now I better put on my thinking cap. I love teh idea of using Ajika as a marinade.
Preethi says
I am a sucker for spicy condiments and this Ajika is an all time favourite. I tried this recipe and it’s a hit at my place . I am definitely going to make it regularly at home . It’s pouring here and the weather is so perfect to enjoy this condiment .
ArchanaPotdar says
😀 Enjoy and thanks for trying.
Priya Srinivasan says
Wow look at the flavor bomb! a fiery dip archana. Love such punchy dips, will give this ajika a try!
ArchanaPotdar says
😀 Thanks, Priya.
Mayuri Patel says
A new recipe for me. Luckily I get fresh red chillis almost throughout the year. So this Adjika recipe is bookmarked. In fact a couple of months ago we went to a Georgian restaurant in Dubai and they served this red chilli condiment with khachapuri. I loved it. Now I have your recipe to follow and make it.
ArchanaPotdar says
Thanks, Mayuri! I was looking at the Khachapuri recipe just now. Now I t think I will make both these yet again.
Seema says
This is a very inspiring dip. I do see the bottled ones on the international Asiles and speciality food stores, but rarely venture as I am not sure of it. Having this tried and tested recipe is brilliant. This recipe is so simple too.
ArchanaPotdar says
Thanks, Seema. 😀