Pindjur is a beloved Balkan spread that sits on the table much like its close cousin, Ajvar. While Ajvar is made almost entirely from roasted red peppers, pindjur adds ripe tomatoes to the mix, giving it a slightly sweeter and saucier character. In many households, both are prepared at the end of summer, jarred, and enjoyed throughout the year with bread, grilled meats, or cheese. Simple, rustic, and versatile, pindjur is one of those recipes that proves how much flavor can come from a few seasonal ingredients.
Ingredients (1 medium jar)
- 6 red bell peppers
- 4 ripe tomatoes
- 3 cloves garlic
- 3 tbsp sunflower oil
- 1 tbsp vinegar
(Salt and pepper optional, not counted in the 5 core ingredients.)
Instructions
- Roast the peppers in the oven at 220°C until skins are charred, then place in a covered bowl to steam. Peel off skins and remove seeds.
- Score the tomatoes, blanch in boiling water for one minute, then peel and chop.
- In a pan, heat sunflower oil. Add the chopped tomatoes and cook until reduced to a thick sauce.
- Add the peeled peppers and garlic, then blend or mash until smooth but still slightly chunky.
- Stir in vinegar, season to taste, and cook the mixture for 10–15 minutes until glossy. Spoon into a jar and let cool before serving.
Tips & Variations
- Add a pinch of chili flakes if you like it spicy.
- Keep the texture slightly chunky for a rustic feel.
- Traditionally, pindjur is served with bread or grilled meat, side by side with ajvar.
