Ingredients
Paste
- 500 gfresh red chillies, medium heat, stalks removed
- 2whole heads garlic, peeled
- 2 tbspcoriander seed
- 1 tbspblue fenugreek (utskho suneli), or 2 tsp fenugreek seed
- 1 tbspdried marigold petals (imeretian saffron), optional
- 1large bunch coriander leaf
- 1small bunch dill
- 1½ tbsp coarse salt
To store
- olive oil, to seal the surface
Directions
- Split the chillies, shake out most of the seeds and spread them on a tray. Leave them somewhere airy for 3 hours to lose surface moisture — wet chillies make a watery ajika that will not keep.
- Toast the coriander seed and fenugreek in a dry pan for 90 seconds, until they smell warm, then grind them.
- Pound or blend the chillies and garlic to a coarse paste. Traditionally this is done on a stone with a stone, and a blender should be pulsed rather than run, so the paste keeps some grain.
- Work in the ground spices, the marigold if using, the chopped herbs and the salt. Taste with a small piece of bread rather than a finger.
- Pack into a clean jar, press down to remove air pockets and pour a thin layer of oil over the surface to seal it.
- Keep refrigerated and use within a month. Take it out with a clean dry spoon each time, and top up the oil layer if it is disturbed.
Technique
- Salt is a preservative here, not a seasoning, so do not reduce it if you intend to keep the jar.
- Blue fenugreek is what makes ajika taste Georgian rather than simply hot. Ordinary fenugreek is close but stronger, so use less.
- Wear gloves. Half a kilo of chilli will find every cut on your hands.
Substitutions
- Dried chillies, soaked 30 minutes in warm water and squeezed dry, replace fresh ones for a darker, smokier paste.
- Where marigold petals are unavailable, leave them out rather than substituting turmeric — the colour is similar but the flavour is not.
Variations
- Green ajika, made with unripe chillies and a much larger quantity of herbs.
- A drier Abkhazian version pounded with walnuts, used as a rub for meat.
History
Fiery paste of red peppers, garlic and herbs from Abkhazia; the name means salt in Abkhaz.
Frequently asked questions
What is Ajika?
Ajika is a sauce & condiment from Georgia: fiery Abkhazian-Megrelian paste of chili, garlic and spices. Fiery paste of red peppers, garlic and herbs from Abkhazia; the name means salt in Abkhaz.
How long does Ajika take to make?
Ajika takes 30 min plus 3 hr drying of preparation and no cooking at all. The recipe makes about 400 g. It is rated easy to make.
What can I substitute in Ajika?
Yes, within limits. Dried chillies, soaked 30 minutes in warm water and squeezed dry, replace fresh ones for a darker, smokier paste. Where marigold petals are unavailable, leave them out rather than substituting turmeric — the colour is similar but the flavour is not.
What is the most important thing to get right in Ajika?
Pound or blend the chillies and garlic to a coarse paste. Traditionally this is done on a stone with a stone, and a blender should be pulsed rather than run, so the paste keeps some grain.
