Abkhaz-Style Adjika with Dried Chilies and Garlic

Name: Abkhaz-Style Adjika with Dried Chilies and Garlic
Prep time: 20 min
Total time: 20 min
Yield: About 1 small jar
Cuisine: Abkhazian-inspired
Ingredients: 100 g dried hot red peppers; 50 g fresh peeled garlic; 1.5–2 tbsp coarse salt; 1 tbsp ground coriander; 1 tsp utskho-suneli (blue fenugreek); 0.5 tsp ground cumin

A freshly ground hot-pepper and garlic paste with coriander, fenugreek and cumin.

By Savva LoginovUpdated October 2, 2026

Total 20 minMakes About 1 small jar

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This hot adjika starts with dried red peppers, but the added fresh garlic makes the finished seasoning a moist paste. Grind the peppers with coriander, blue fenugreek and cumin, then use a small spoonful to give cooked meats, vegetable stews or sauces a strong, sharp kick. Gloves help when removing the stems and seeds; take care not to breathe in the fine chili dust. The mixture needs no cooking and can be served as soon as it is blended. Keep the rest covered in the refrigerator and use it within four days. Its title and storage advice now reflect the garlic in the recipe, so it should never be kept as a dry pantry spice.

Recipe card

Abkhaz-Style Adjika with Dried Chilies and Garlic

Prep 20 minCook 0 minTotal 20 minYield About 1 small jar

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

100 g dried hot red peppers 50 g fresh peeled garlic 1.5–2 tbsp coarse salt 1 tbsp ground coriander 1 tsp utskho-suneli (blue fenugreek) 0.5 tsp ground cumin

Instructions

Prepare peppers
Put on gloves, remove the dried pepper stems and discard some seeds for less heat. Avoid inhaling the pepper dust.
Grind and mix
Grind the peppers to coarse flakes, then pulse with freshly peeled garlic, salt, coriander, utskho-suneli and cumin until evenly mixed.
Serve or chill
Use at once as a pungent seasoning. Transfer any remainder to a clean covered container and refrigerate promptly at 4°C (40°F) or colder; use within 4 days. This fresh-garlic paste is not a shelf-stable dry spice mix.

How to tell when it is ready

Rest 10–15 minutes for the flavours to mingle. Refrigerate immediately in a clean covered container; never treat this fresh-garlic mixture as shelf stable.

Tips

Wear gloves while handling dried hot peppers.
Keep the grinder lid closed until the chili dust settles.
Grind the peppers first, then blend in the fresh garlic.
Refrigerate promptly; the fresh garlic makes the blend moist.

Troubleshooting

Wear gloves while handling dried hot peppers.
Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

Use a small spoonful with grilled vegetables.
Stir a little into a cooked bean stew.
Add a dab to cooked meat just before serving.
Blend with yogurt for a spicy dip and refrigerate the dip.

Storage

Refrigerate covered at 4°C (40°F) or colder and use within 4 days. Do not store in the pantry or preserve under oil.

Food safety

Fresh garlic adds moisture. Do not treat this as shelf-stable powder; work with gloves and avoid inhaling ground chili.

Serve abkhaz-style adjika with garlic when the final step’s doneness and storage cues have been met.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.