Ezme – Perfect With Wraps Or Flatbread
Everyone has tried kebabs before becoming vegan and making plant-based alternatives. And for sure, you need a dang good chutney to go with it, This Ezme chutney is exactly that.
My family used to go to this Slough Kebab shop which served a stingy amount of this delicious chutney which we used to finish it in seconds.
Turns out that this was a traditional accompaniment, and happens to be vegan as well as delicious. I tried a few recipes which are very similar, and as usual I tweaked it more for my liking.
No doubt you’ll agree this goes well as a dip for Turkish, Mediterranean, Mexican or even Indian cuisine.
The closest recipe to mine which I liked was from Shadi with the link to the recipe here: http://Turkish Ezme unicorns in the kitchen
Tweaked Ezme Chutney:
- 3 large juicy tomatoes
- 1 medium white onion (I prefer red onions for most things)
- 2 peppers 1x green and 1x red roughly diced
- 1 small carrot roughly diced
- 2 cloves minced garlic (I used 4 cloves for a stronger flavour)
- 1/2 cup fresh and roughly chopped parsley
- 1 tbsp tomato puree (I used 2 heaped tbsp)
- Juice of 1 large lemon
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black ground
- 1/2 tsp Aleppo pepper (The closest easiest alternative is Cayenne pepper )
- 1 tsp sumac (I used 2 tsp)
Additions:
- ½ tsp coriander powder (Optional if you want a more earthy flavour)Marinade:
- 1 tbsp Balsamic reduction (Most recipes also ask for pomegranate molasses, this is more readily available in grocery stores);
- 1 tbsp Balsamic reduction (Most recipes also ask for pomegranate molasses, this is more readily available in grocery stores)
Assembly:
This is mega quick and requires no fancy chef skills at all.
Roughly chop all of the ingredients, and don’t worry too much about mincing the garlic and parsley.
Add between 50-75% of the mixture into the blender depending on how fine you want it, although you should make sure to put all the parsley and garlic in.
Lightly pulse for a few seconds at a time until desired consistency. You don’t want a puree, you’re aiming for a wet rough chutney.
Once blitzed add this with remainder mixture to a bowl/ Tupperware and mix. Then cool in the fridge for an hour at least (if possible to resist) before serving.
If you enjoyed this recipe or found an improvement, please leave a comment and let us know.
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