What Ajvar means
- In Serbian: Ајвар
- Pronounced: AI-var
- Category: Food & drink
Ajvar starts with red peppers, traditionally roasted over open flame or in ovens until the skins char and blister, then peeled, deseeded and cooked down slowly with garlic, oil and sometimes roasted eggplant until the mixture reduces to a thick, glossy relish. The result is smoky, sweet and savoury rather than sharp, with a texture somewhere between a chutney and a purée.
Making a year's supply of ajvar is a genuine autumn tradition across Serbia, when pepper season peaks: families roast large batches at once and jar it for the winter, alongside other preserves collectively known as zimnica. Shop-bought ajvar is sold everywhere and ranges enormously in quality, so homemade or small-producer jars are prized.
On the table, ajvar is the standing partner to grilled meat — ćevapi, pljeskavica and karađorđeva šnicla are all served with it — and to bread as a simple starter. Most ajvar is mild, but a hotter version, ljuti ajvar, exists for those who want it; Serbian food overall leans savoury rather than spicy, so this is one of the few places heat shows up by default rather than by request.
Common questions about Ajvar
What is ajvar made of?
Ajvar is made from roasted red peppers, peeled and cooked down with garlic and oil until thick, often with roasted eggplant added. It is traditionally made in large batches in autumn and jarred for the winter.
Is ajvar spicy?
Most ajvar is mild and savoury rather than hot. A spicier version, ljuti ajvar, is also sold and is one of the few genuinely hot items in a cuisine that otherwise leans mild.
How is ajvar served?
As a relish alongside grilled meat such as ćevapi, pljeskavica and karađorđeva šnicla, and as a simple starter spread on bread, often next to kajmak.
