Adjika with butter

Cookinero 14 Sep 2025

This adjika recipe uses the most unusual ingredients for this dish: carrots and zucchini. The main spiciness comes from ground red pepper, which is very convenient to work with, because you don’t need to peel the hot pods of regular fresh chili peppers. You can add vinegar and oil to adjika, as well as salt and sugar, which are natural preservatives. This sauce is not too spicy and is more reminiscent of zucchini caviar. Nevertheless, adjika is very piquant and tasty.

How to cook Adjika with butter

Step 1

Adjika with butter

Cut the zucchini and carrots into small pieces that can be easily chopped in a meat grinder.

Step 2

Adjika with butter

Put the zucchini, carrots and garlic through a meat grinder.

Step 3

Adjika with butter

Pour the vegetable mixture into a saucepan and place on the fire. Simmer the vegetables on low heat for 40 minutes.

Step 4

Adjika with butter

Add vegetable oil, sugar, salt, ground red pepper and vinegar to the vegetables. Stir and simmer for another 10 minutes. The adjika is ready.

Step 5

Adjika with butter

Before preserving adjika, be sure to sterilize the jar. To do this, fill the jar with water so that the water completely covers it. Bring the water to a boil and boil for 15-20 minutes. Carefully remove the jar with tongs and place it on a dry, clean towel so that all excess water drains off and it dries. Sterilize the lid in the same way - boil it for 5-10 minutes. Screw the jar and put the lid down for a day.

Adjika with butter - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace zucchini with eggplant or bell peppers for a different flavor and texture. Just ensure they're finely chopped for even cooking.
Properly stored in an airtight container, adjika can last up to 2 weeks in the fridge. For longer storage, consider freezing it.
Yes, this adjika is low-carb friendly. The main ingredients are vegetables and spices, with minimal sugar (adjustable or substitutable with a low-carb sweetener).
Absolutely! Adjika freezes well. Pour it into airtight containers or freezer bags, leaving some space for expansion, and it'll keep for up to 6 months.
Adjika is versatile! Serve it as a spread on bread, a condiment for grilled meats, or a flavorful addition to soups and stews for an extra kick.
Control the heat by reducing or increasing the amount of ground red pepper. For a milder version, start with half the amount and adjust to taste.
Yes, a food processor or a sharp knife to finely chop the vegetables will work. The texture might vary slightly, but the flavor will still be delicious.
This recipe is vegan as written, using vegetable oil. Just ensure the sugar you use is vegan-friendly if that's a concern.

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