At Fat Tomato, we grow many types of courgettes, sowing several times throughout the year so we can enjoy them right into late autumn. Their giant yellow flowers brighten the garden and attract a whole host of pollinators. We can never resist bringing some into the kitchen to stuff with Macroom Buffalo ricotta and dip in a light tempura batter for supper.
We always let a few courgettes grow into marrows so we can save the seeds for the following year. Some of the flesh goes to our feathered friends, while the rest is transformed into this delicious chutney.
When cooked slowly, marrow happily soaks up and carries flavour. For this chutney, we combined marrow with the last of the ripe tomatoes of the season, organic Mexican allspice, Indian yellow mustard seeds, and wild alexander seeds. Instead of relying on lots of sugar, we sweeten it naturally with organic Tunisian Deglet Nour dates, which add a honeyed richness and gentle spice.
Like fine wine, chutneys only improve with age. This batch was made in January 2024 using the final marrows from the 2023 season. Allowed to mature in the pantry, the vinegar and spices have mellowed into a complex, deeply flavoured chutney. Perfect on a cheeseboard, with cold meats, or to bring depth to sandwiches and roast dinners.
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 many types of courgettes, sowing several times throughout the year so we can enjoy them right into late autumn. Their giant yellow flowers brighten the garden and attract a whole host of pollinators. We can never resist bringing some into the kitchen to stuff with Macroom Buffalo ricotta and dip in a light tempura batter for supper.
We always let a few courgettes grow into marrows so we can save the seeds for the following year. Some of the flesh goes to our feathered friends, while the rest is transformed into this delicious chutney.
When cooked slowly, marrow happily soaks up and carries flavour. For this chutney, we combined marrow with the last of the ripe tomatoes of the season, organic Mexican allspice, Indian yellow mustard seeds, and wild alexander seeds. Instead of relying on lots of sugar, we sweeten it naturally with organic Tunisian Deglet Nour dates, which add a honeyed richness and gentle spice.
Like fine wine, chutneys only improve with age. This batch was made in January 2024 using the final marrows from the 2023 season. Allowed to mature in the pantry, the vinegar and spices have mellowed into a complex, deeply flavoured chutney. Perfect on a cheeseboard, with cold meats, or to bring depth to sandwiches and roast dinners.
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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