HOME > Chowhound > General Topics >
Do you create unique foods? Get great advice
TELL US

Georgian Adjika/Adgika Sauce

Jim Leff Dec 18, 2009 07:50 AM

Picked up a fascinating looking jar of Georgian "Adjika" or "Adgika" sauce. Contains: plum puree, sugar, garlic, salt, and spices

Googling doesn't offer much. Anyone know about this stuff?

  1. MOREKASHA Dec 20, 2009 04:57 PM

    I've bought a couple of bottles in Brighton. I never found it hot, unless it's meant to be served hot.

    1. HillJ Dec 19, 2009 03:59 PM

      http://yulinkacooks.blogspot.com/2006/08/weekend-cooking-notes.html
      Bake Georgian cheese bread and slather with your plum based Adjika. Delicious.

      Or, follow recommendations for using Georgian plum sauce, Tkemali:
      http://www.lindystoast.com/2006/06/tk...

      1. StrawbrryF Dec 19, 2009 01:52 PM

        in my family, with always used it on shishkebabs (grilled meats in general) and dad had been known to throw some in his chicken soup.

        1. alkapal Dec 19, 2009 01:44 PM

          that sounds like just the treat for a roast pork loin!

          1. r
            Rasam Dec 18, 2009 02:27 PM

            If you spell it "ajika" and google ajika + georgian , you get myriad hits:

            http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&hs=51R&q=ajika+%2B+georgian&aq=f&oq=&aqi=

            Plenty of delicious uses, apparently. Here's one blogger:
            http://www.gourmetproject.ca/?p=443

            "It’s a "salsa" of coriander seed, fenugreek, cilantro, basil, garlic, red bell pepper, jalapeño, red wine vinegar, and salt. "

            Sounds good ...

            1 Reply
            1. re: Rasam
              Jim Leff Dec 18, 2009 04:50 PM

              The version I have, with plum, seems kind of unique. More normal is bell peppers or tomato...

            2. h
              hazelhurst Dec 18, 2009 08:03 AM

              It's a classic Gerogian hot condiment. I have two bottles of the homemade stuff in the fridge now. I use it as I would horseradish, on cold meats etc. There is a good book out on Georgian food but I do not recall if it mentions adjika...now you can graduate to Kharcho and other Georgian delights.

              Show Hidden Posts