Marrow-Date Chutney

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 golden-yellow flowers brighten the garden and attract a host of pollinators. We always let a few courgettes grow into marrows so we can save the seeds for the following year — and turn the rest into this richly spiced, deeply flavourful chutney.

When cooked slowly, marrow soaks up flavour beautifully. For this batch, we used our Cocozelle and White Volunteer marrows, heritage tomatoes (we grow over 100 varieties each year), Bramley apples, and sweet Radar onions — all balanced with our own heritage apple cider vinegar and organic Colombian raw cane sugar. The sweetness comes naturally from organic Tunisian Deglet Nour dates, which add a honeyed depth and silky texture.

Spiced with wild alexander seeds, organic Indian yellow mustard seeds, Mexican allspice and Peruvian ginger root, and our own heritage garlic, this chutney captures the warmth and abundance of late summer in every spoonful.

Like fine wine, chutneys only get better with age. Left to mature in our pantry for months before finding new homes, the vinegar and spices mellow into a complex, balanced condiment that shines on any table. Perfect with cheese, cold meats, roast dinners, or in sandwiches. We especially love it with a Full Irish.

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.