🌶️ Fresh hot chili or flakes (to taste): 1 small chili or 1 tsp flakes
🫗 Sunflower oil: 80 ml (⅓ cup / 2.7 fl oz)
🍎 Apple cider vinegar: 15 ml (1 tbsp / 0.5 fl oz)
🍬 Sugar (balances acidity): 5 g (1 tsp / 0.18 oz)
🧂 Salt: to taste (≈12 g / 2 tsp)
⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
🌿 Parsley or basil, finely chopped (finish): 8 g (2 tbsp / 0.28 oz)
Preparation
1️⃣ Char & peel: Broil or grill 🫑 peppers and 🍆 eggplant, turning, until blackened and soft (20–30 min). Steam covered 15 min, then peel, seed, and drain 15 min. Chop finely.
2️⃣ Tomato base: In a wide pot, warm 🫗 oil. Sauté 🧄 garlic 30 sec. Add 🍅 tomatoes and 🌶️ chili; simmer 12–15 min until thick and shiny.
3️⃣ Combine: Stir in chopped peppers and eggplant. Season with 🧂 salt, ⚫ pepper, and 🍬 sugar. Cook on low, stirring often, until spoonable and jammy (12–15 min).
4️⃣ Finish: Stir in 🍎 vinegar and 🌿 herbs; simmer 1–2 min. Adjust salt/acid. Cool and refrigerate up to 1 week, or jar hot in sterilized jars.
Total Time
🕒 Prep: 30 min
🔥 Cook: 30–35 min
⏳ Total: 1 h–1 h 05 min
Nutritional Value
🔋 Energy: ~45 kcal
💪 Protein: ~1 g
🧈 Fat: ~3 g
🍞 Carbohydrates: ~4 g
🧂 Sodium: ~170 mg
Advice
Let the roasted vegetables drain before they hit the pot—less water means faster reduction and a thick, glossy relish that doesn’t weep on bread.
Why it works
Deep charring concentrates pepper and eggplant sugars; cooking tomatoes down with oil builds a natural emulsion, while a last-minute hit of vinegar brightens the smoky sweetness.
Twist
Go market-style with 2 tbsp crushed walnuts for body; or make a fresh summer pindjur by folding in 1 diced tomato off heat; for heat-lovers, roast a hot pepper alongside and blend it in.
Status
Smoky, bright, and spreadable—Pindjur that turns bread, cheese, and grills into a feast. #grannyzen #pindjur #macedonianspread 🫑🍆
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