How to Make Authentic Georgian Beet and Carrot Ajika

If you are looking for a vibrant, flavorful, and spicy vegetable relish, this Georgian Beet and Carrot Ajika is a must-try. Unlike the traditional chili-only paste, this version is a rich "vegetable caviar" that balances the sweetness of root vegetables with the bold heat of Georgian spices.

Ingredients

• 5 kg Red Bell Peppers

• 2 kg Carrots

• 2 kg Onions

• 1 kg Beets

• 500 g Garlic

• Red Hot Chili Peppers (to taste)

• 800 g Tomato Paste

• 1 Liter Vegetable Oil

• 1 Cup Blue Fenugreek (Utskho Suneli)

• 1 Cup Dried Coriander

• 1 Bunch Fresh Cilantro

• 1 Bunch Fresh Dill

• Salt (to taste)

Step-by-Step Instructions

1. Prepare the Vegetables

Start by thoroughly washing and peeling your beets, carrots, bell peppers, hot peppers, onions, and garlic. Clean your fresh herbs (cilantro and dill) as well.

2. Grind the Mixture

Using a meat grinder, process all the vegetables and fresh herbs into a fine, consistent pulp. This creates the smooth, spreadable texture that makes this Ajika so special.

3. Sauté the Base

In a large, heavy-bottomed pot (a cauldron or Dutch oven works best), heat the 1 liter of vegetable oil. Add the ground onions first and sauté until softened. Then, pour in the rest of your ground vegetable mixture and bring it to a boil.

4. Incorporate the Tomato Paste

Stir in the 800g of tomato paste. Ensure it is fully mixed into the vegetables to give the Ajika its deep red color and acidic balance.

5. Add Spices and Herbs

Add the Blue Fenugreek, dried coriander, and salt. Stir well so the dry spices can release their oils and aromas into the hot mixture.

6. Reduce and Thicken

Simmer the mixture over medium-low heat. Stir occasionally to prevent sticking. Continue cooking until the excess liquid has evaporated and the Ajika has thickened—it should be a dense spread, not a thin sauce.

7. Canning and Preservation

While the Ajika is still boiling hot, ladle it into sterilized glass jars. A thin layer of oil should naturally settle on top—this helps with preservation. Seal the lids tightly, wrap the jars in a warm blanket, and let them cool slowly overnight.

Top Tips for the Perfect Ajika

• Serving Suggestion: This Ajika is hearty enough to be eaten alone with crusty bread, but it also pairs beautifully with roasted meats or boiled potatoes.

• Adjusting Heat: For a milder version, remove the seeds from the hot peppers before grinding.

• The Oil Seal: Always ensure a layer of oil is present at the top of the jar to keep the contents fresh for months.