📝 About This Recipe
Pinđur is the soul of Balkan preserves, a luscious, slow-simmered spread that captures the essence of late-summer harvests. Unlike its cousin Ajvar, Pinđur celebrates the marriage of roasted red peppers and juicy tomatoes, resulting in a brighter, slightly sweeter profile with a chunky, rustic texture. It is a labor of love that rewards you with a smoky, umami-rich condiment perfect for spreading on crusty bread or serving alongside grilled meats.
🥗 Ingredients
The Roasted Base
- 5 kg Red Horn Peppers (Kurtovska Kapija or Bell Peppers) (fleshy, sweet red peppers are best)
- 1 kg Eggplants (firm and shiny)
The Tomato Reduction
- 2 kg Roma Tomatoes (blanched, peeled, and finely chopped)
- 2 tablespoons Granulated Sugar (to balance the acidity)
Aromatics and Seasoning
- 400 ml Sunflower Oil (neutral oil is traditional; add in stages)
- 10-12 pieces Garlic Cloves (finely minced)
- 1 bunch Fresh Parsley (finely chopped)
- 100 ml White Wine Vinegar (adjust to taste)
- 3-4 tablespoons Sea Salt (adjust to taste)
- 2-3 pieces Hot Chili Peppers (optional, for a spicy kick)
👨🍳 Instructions
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1
Roast the red peppers and eggplants over an open flame, a charcoal grill, or in a high-heat oven (250°C/480°F) until the skin is charred and blistered on all sides.
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2
Place the roasted vegetables in a large bowl and cover with plastic wrap or a lid for 15 minutes; the steam will loosen the skins for easier peeling.
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3
Carefully peel the peppers and eggplants, removing all charred skin, stems, and seeds. Do not rinse them under water, as this washes away the smoky flavor.
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4
Place the cleaned peppers and eggplants in a colander and let them drain for at least 1 hour (ideally overnight in the fridge) to remove excess moisture.
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5
Once drained, finely chop the peppers and eggplants by hand for a rustic texture, or pulse briefly in a food processor (do not puree).
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6
Prepare the tomatoes by cutting a small 'X' on the bottom and blanching them in boiling water for 30 seconds, then shocking them in ice water to peel easily.
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7
Finely chop the peeled tomatoes and place them in a large, wide-bottomed pot. Simmer over medium heat for about 30-40 minutes until the liquid has reduced by half and the mixture is thick.
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8
Add the chopped peppers and eggplants to the tomato reduction. Stir in the sugar and half of the sunflower oil.
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9
Cook the mixture over low-medium heat, stirring constantly with a long wooden spoon to prevent scorching. This is the most critical stage.
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10
Gradually add the remaining oil every 20 minutes as the vegetables absorb it. The Pinđur is ready when it reaches a thick, jam-like consistency and you can see the bottom of the pot when stirring.
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11
About 10 minutes before finishing, stir in the minced garlic, finely chopped parsley, vinegar, and salt.
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12
Taste and adjust seasoning. If you like heat, add finely chopped hot chili peppers at this stage.
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13
Sterilize your glass jars in a 100°C (212°F) oven. Carefully pour the hot Pinđur into the hot jars, leaving 1cm of headspace.
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14
Seal the jars tightly and turn them upside down for 5 minutes, or process in a water bath for 15 minutes for long-term shelf storage.
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15
Allow to cool slowly covered with a blanket. Store in a cool, dark place.
💡 Chef's Tips
For the most authentic flavor, roast your peppers over charcoal; the woodsmoke is the 'secret ingredient' that defines Pinđur. Always drain your roasted vegetables thoroughly; if the mixture is too watery, you will have to cook it much longer, which can dull the vibrant colors. Use a heavy-bottomed pot (like a Dutch oven) to ensure even heat distribution and prevent the sugar in the tomatoes from burning. Don't rush the oil; adding it in stages allows the vegetables to emulsify with the fat, creating a creamy rather than greasy mouthfeel. If you prefer a smoother spread, you can use a meat grinder for the peppers and eggplants, but the hand-chopped texture is more traditional for Pinđur.
🍽️ Serving Suggestions
Serve at room temperature on a thick slice of toasted sourdough bread topped with crumbled salty white cheese (Feta or Sirene). It makes a world-class accompaniment to grilled meats like Ćevapi, Pljeskavica, or simple grilled chicken skewers. Use it as a base for a 'Balkan Shakshuka' by poaching eggs directly in a warmed pan of Pinđur. Pairs beautifully with a crisp, cold glass of Rakija or a dry white wine like Žilavka. Add a dollop to a charcuterie board alongside smoked meats, olives, and walnuts.