At Fat Tomato, we grow over 100 heritage tomato varieties each year - in every imaginable colour, size, and shape. Some are best eaten fresh with a pinch of flaky Irish sea salt and a drizzle of good extra virgin olive oil, while others - with their rich, fleshy texture - are perfect for preserving.
After months of nurturing them from seed in February, tomato season is pure joy in our garden. We eat them morning, noon, and night, always bottling the best-tasting ones for the year ahead. But by late October and November, as the damp and frost creep in, plenty of green tomatoes remain on the vines, never to ripen - and that’s when Anthony makes one of his all-time favourites: green tomato chutney.
Made with our own green tomatoes, Bramley apples, yellow onions, and heritage garlic, it’s slowly cooked with organic spices and our heritage apple cider vinegar, which rests in French oak barrels before use. 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. Left to mature in our pantry for months before finding new homes, the vinegar and spices 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.
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At Fat Tomato, we grow over 100 heritage tomato varieties each year - in every imaginable colour, size, and shape. Some are best eaten fresh with a pinch of flaky Irish sea salt and a drizzle of good extra virgin olive oil, while others - with their rich, fleshy texture - are perfect for preserving.
After months of nurturing them from seed in February, tomato season is pure joy in our garden. We eat them morning, noon, and night, always bottling the best-tasting ones for the year ahead. But by late October and November, as the damp and frost creep in, plenty of green tomatoes remain on the vines, never to ripen - and that’s when Anthony makes one of his all-time favourites: green tomato chutney.
Made with our own green tomatoes, Bramley apples, yellow onions, and heritage garlic, it’s slowly cooked with organic spices and our heritage apple cider vinegar, which rests in French oak barrels before use. 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. Left to mature in our pantry for months before finding new homes, the vinegar and spices 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.
This chutney only gets better with age. Serve with cheeses, cold meats, or a Full Irish breakfast. It pairs beautifully with roast chicken, pork, or lamb, and adds depth to sandwiches, grain bowls, or savoury tarts. Mix with natural yoghurt to serve alongside grilled vegetables.
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.
FT heritage green tomatoes 44%, organic Colombian raw cane sugar, FT apple cider vinegar, FT apple Bramley, FT onion Radar, organic Tunisian dates Deglet Nour, organic Turkish sultanas (organic sunflower oil), Wexford sea salt, FT garlic Messidor, organic Indian yellow mustard seeds, organic Kampot black peppercorns, organic Mexican allspice, organic Peruvian ginger root, wild alexender seeds
Allergens are listed in bold above.
FT ingredients are grown/made in our garden/kitchen.
Store in a cool, dark place. Refrigerate after opening and enjoy within six months.
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