At Fat Tomato, we grow over 100 heritage tomato varieties each year — in every colour, size, texture, and flavour you can imagine. Some are perfect eaten fresh with a sprinkle of flaky Irish sea salt, while others have a fleshy texture that lends itself beautifully to sauces, jams, and chutneys.
During tomato season, we eat them morning, noon, and night — and preserve as many as we can for the year ahead. But by late October and November, as the frosts close in, there are always plenty of green tomatoes left on the vines that will never ripen. That’s when Anthony makes one of his all-time favourites: green tomato chutney.
This chutney is made with our own green tomatoes, Bramley apples, yellow onions, and garlic, slowly cooked with organic spices and our heritage apple cider vinegar, which rests in French oak barrels before we use it. Instead of relying on lots of sugar, we balance the tartness with organic Tunisian Deglet Nour dates and Turkish sultanas, adding a natural honeyed sweetness and gentle spice.
Like fine wine, good chutneys only improve with age. This batch was made with the 2023 harvest and allowed to mature, allowing the vinegar and spices to mellow and deepen into a rich, complex chutney. Perfect on a cheeseboard, with cold meats, or alongside a Full Irish. We especially love it with Crozier Blue, Ireland’s only sheep’s milk blue cheese, made by the same family behind Cashel Blue in Tipperary.
Presented in a wide-neck glass jar, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
At Fat Tomato, we grow over 100 heritage tomato varieties each year — in every colour, size, texture, and flavour you can imagine. Some are perfect eaten fresh with a sprinkle of flaky Irish sea salt, while others have a fleshy texture that lends itself beautifully to sauces, jams, and chutneys.
During tomato season, we eat them morning, noon, and night — and preserve as many as we can for the year ahead. But by late October and November, as the frosts close in, there are always plenty of green tomatoes left on the vines that will never ripen. That’s when Anthony makes one of his all-time favourites: green tomato chutney.
This chutney is made with our own green tomatoes, Bramley apples, yellow onions, and garlic, slowly cooked with organic spices and our heritage apple cider vinegar, which rests in French oak barrels before we use it. Instead of relying on lots of sugar, we balance the tartness with organic Tunisian Deglet Nour dates and Turkish sultanas, adding a natural honeyed sweetness and gentle spice.
Like fine wine, good chutneys only improve with age. This batch was made with the 2023 harvest and allowed to mature, allowing the vinegar and spices to mellow and deepen into a rich, complex chutney. Perfect on a cheeseboard, with cold meats, or alongside a Full Irish. We especially love it with Crozier Blue, Ireland’s only sheep’s milk blue cheese, made by the same family behind Cashel Blue in Tipperary.
Presented in a wide-neck glass jar, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Image 1 of 4
Image 2 of 4
Image 3 of 4
Image 4 of 4
