Marrow Date Chutney
We grow many types of courgettes, sowing a few times throughout the year, so we have them right into late autumn. Their giant yellow flowers brighten the garden and attract a range of pollinators. We cannot resist bringing some into the kitchen to stuff with Macroom Buffalo ricotta and dip into a light tempura batter for dinner.
We always let a few courgettes grow into marrows so we can save the seeds for next year’s growing. Some of the flesh goes to our feathered friends while we turn the rest into a delicious chutney.
When cooked properly, marrow takes on many flavours. For this chutney, we used the last of the ripe tomatoes of the season, along with some organic Mexican allspice, Indian yellow mustard seeds, and wild alexander seeds. Instead of using a lot of sugar, we have used some organic Deglet Nour dates, which give it a honey-sweet spice flavour.
We love chutneys that have aged a bit. Like fine wine, the flavour only gets better if stored correctly. We made this chutney in January 2024 with the last of 2023 marrows. Allowing it to mature so the vinegar and spices mellow a bit, and the overall flavours became more complex.
There are only 39 jars available in this batch.
Suitable for vegans and vegetarians.
We grow many types of courgettes, sowing a few times throughout the year, so we have them right into late autumn. Their giant yellow flowers brighten the garden and attract a range of pollinators. We cannot resist bringing some into the kitchen to stuff with Macroom Buffalo ricotta and dip into a light tempura batter for dinner.
We always let a few courgettes grow into marrows so we can save the seeds for next year’s growing. Some of the flesh goes to our feathered friends while we turn the rest into a delicious chutney.
When cooked properly, marrow takes on many flavours. For this chutney, we used the last of the ripe tomatoes of the season, along with some organic Mexican allspice, Indian yellow mustard seeds, and wild alexander seeds. Instead of using a lot of sugar, we have used some organic Deglet Nour dates, which give it a honey-sweet spice flavour.
We love chutneys that have aged a bit. Like fine wine, the flavour only gets better if stored correctly. We made this chutney in January 2024 with the last of 2023 marrows. Allowing it to mature so the vinegar and spices mellow a bit, and the overall flavours became more complex.
There are only 39 jars available in this batch.
Suitable for vegans and vegetarians.
We grow many types of courgettes, sowing a few times throughout the year, so we have them right into late autumn. Their giant yellow flowers brighten the garden and attract a range of pollinators. We cannot resist bringing some into the kitchen to stuff with Macroom Buffalo ricotta and dip into a light tempura batter for dinner.
We always let a few courgettes grow into marrows so we can save the seeds for next year’s growing. Some of the flesh goes to our feathered friends while we turn the rest into a delicious chutney.
When cooked properly, marrow takes on many flavours. For this chutney, we used the last of the ripe tomatoes of the season, along with some organic Mexican allspice, Indian yellow mustard seeds, and wild alexander seeds. Instead of using a lot of sugar, we have used some organic Deglet Nour dates, which give it a honey-sweet spice flavour.
We love chutneys that have aged a bit. Like fine wine, the flavour only gets better if stored correctly. We made this chutney in January 2024 with the last of 2023 marrows. Allowing it to mature so the vinegar and spices mellow a bit, and the overall flavours became more complex.
There are only 39 jars available in this batch.
Suitable for vegans and vegetarians.
-
Delicious on a cheeseboard, with cold meats, chicken, pork and lamb, or with your favourite curry. We love this chutney with a Full Irish breakfast,.
-
FT marrow Cocozelle 36%, FT French oak-aged apple cider vinegar, FT heritage tomatoes (over 100 varieties grown every year), organic raw cane sugar, organic Tunisian dates Deglet Nour, FT onion Troy, FT garlic Messidor, organic Indian yellow mustard seeds, Wexford sea salt, organic Mexican allspice, organic Peruvian ginger root, wild alexander 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.
-
Check our frequently asked questions page for answers to all those questions you might have.
If you have a specific question, feel free to reach out to us at hello@fattomato.ie
