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
A spicy paste made from red or green chili, garlic, walnut and fresh herbs including coriander and dill, documented across Georgia, particularly the western Abkhazia and Samegrelo regions, as one of the country’s most essential and widely used condiments. Its fiery heat, distinguishing ajika clearly from many of Georgia’s other more herb-forward or sour condiments like tkemali, reflects a specific regional culinary preference within western Georgia for bold, spicy flavouring, and the paste is traditionally prepared and preserved in large batches to last throughout the year. Ajika remains a staple condiment across Georgian cuisine, used both as a table condiment and as a cooking ingredient in various traditional dishes.
Frequently asked questions
What is Ajika?
Ajika is a sauce & condiment from Georgia: fiery Abkhazian-Megrelian paste of chili, garlic and spices. A spicy paste made from red or green chili, garlic, walnut and fresh herbs including coriander and dill, documented across Georgia, particularly the western Abkhazia and Samegrelo regions, as one of the country’s most essential and widely used condiments. Its fiery heat, distinguishing ajika clearly from many of Georgia’s other more herb-forward or sour condiments like tkemali, reflects a specific regional culinary preference within western Georgia for bold, spicy flavouring, and the paste is traditionally prepared and preserved in large batches to last throughout the year. Ajika remains a staple condiment across Georgian cuisine, used both as a table condiment and as a cooking ingredient in various traditional dishes.
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.
