📝 About This Recipe
A jewel of Balkan cuisine, Pindjur is a rich, smoky relish that captures the essence of late summer harvests in Macedonia and Serbia. Unlike its cousin Ajvar, Pindjur features a chunky, rustic texture and the bright acidity of roasted tomatoes combined with the deep sweetness of red peppers. This slow-cooked spread is a labor of love, offering a complex flavor profile that is simultaneously smoky, sweet, and savory.
🥗 Ingredients
The Roasted Base
- 4 pounds Red Horn Peppers (Kurtovska Kapija) (large, meaty red bell peppers or Marconi peppers)
- 1 large Eggplant (firm and shiny)
- 2 pounds Roma Tomatoes (ripe and fleshy)
Aromatics and Seasoning
- 6-8 cloves Garlic (finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 3/4 cup Sunflower Oil (divided; use a neutral oil)
- 2-3 tablespoons White Wine Vinegar (adjust to taste)
- 1.5 teaspoons Sea Salt (or more to taste)
- 1 teaspoon Sugar (to balance acidity)
- 1/2 teaspoon Dried Chili Flakes (optional, for a subtle kick)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C) or fire up an outdoor grill. If using an oven, line two large baking sheets with parchment paper.
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2
Wash and dry the peppers and eggplant. Place them on the baking sheets and roast, turning occasionally, until the skins are charred and blistered and the flesh is soft (about 25-30 minutes).
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3
Remove the roasted peppers and eggplant and place them in a large bowl. Cover tightly with plastic wrap or a lid; the steam will help loosen the skins for easier peeling.
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4
While the peppers steam, score a small 'X' on the bottom of each tomato. Roast them in the oven for 10-15 minutes until the skins burst, then remove and let cool.
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5
Once cool enough to handle, peel the peppers, eggplant, and tomatoes. Remove the seeds and stems from the peppers. Do not rinse them under water, as this washes away the precious smoky flavor.
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6
On a large cutting board, finely chop the roasted peppers and eggplant into a coarse, rustic mash. You want texture, so avoid using a food processor if possible.
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7
Peel the tomatoes, discard the seeds/excess liquid, and chop the tomato flesh finely.
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8
In a heavy-bottomed pot or a traditional wide 'šerpa', heat 1/4 cup of the oil over medium heat. Add the chopped tomatoes and cook for 15-20 minutes until the liquid has evaporated and they form a thick paste.
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9
Add the chopped peppers and eggplant to the pot. Stir in another 1/4 cup of oil and the salt.
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10
Lower the heat to medium-low and simmer the mixture, stirring frequently with a wooden spoon. This process, called 'prženje', should take about 45-60 minutes.
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11
Gradually incorporate the remaining oil as the vegetables absorb it. The Pindjur is ready when you can draw a spoon through the middle and see the bottom of the pot clearly.
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12
Stir in the minced garlic, sugar, vinegar, and chili flakes. Cook for another 5-10 minutes to allow the flavors to meld.
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13
Remove from heat and stir in the fresh parsley. Taste and adjust salt or vinegar if necessary.
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14
Transfer the hot Pindjur into sterilized glass jars. If planning to store long-term, seal the jars and process in a water bath, or simply store in the refrigerator for up to 2 weeks.
💡 Chef's Tips
For the most authentic flavor, roast your vegetables over charcoal or an open flame to maximize the smokiness. Don't rush the simmering process; the slow evaporation of moisture is what concentrates the sugars and creates that velvety mouthfeel. Always use a neutral oil like sunflower or grapeseed; olive oil can be too overpowering for traditional Pindjur. If your tomatoes are very watery, strain the chopped flesh in a sieve for 10 minutes before adding to the pot to save on cooking time. Wear gloves when peeling the charred peppers to keep your hands clean and protected from any heat.
🍽️ Serving Suggestions
Serve at room temperature alongside grilled meats like Cevapi or Pljeskavica. Spread generously over a thick slice of crusty sourdough bread and top with crumbled salty white cheese (Feta or Sirene). Use it as a vibrant base for a 'Balkan-style' Shakshuka by poaching eggs directly in the relish. Pair with a glass of chilled Rakija or a robust Vranec red wine for a true cultural experience. Include it on a charcuterie board with smoked meats, olives, and roasted walnuts.