This simple side dish adds some gentle heat and vivid colour to any meal, from barbecued fish and meats to an omelette or cheese on toast. Best eaten in the garden.
Serves 1, or 2 as a garnish
125g green tomatoes, roughly chopped
2 spring onions, finely chopped
1 small red chilli, finely chopped
1 tsp caster sugar
1 tbsp apple cider vinegar
Combine everything in a bowl and leave for 10 mins so the flavours can mingle before serving.
This recipe is from our Veg Patch Pantry feature in our September issue. The recipes, which use seasonal vegetables, include a Traybake of White Fish with Courgettes, Tomatoes and Peppers, Hedgerow Blondies and Thyme Buttered Plums with No-Churn Plum and Clotted Cream Ice Cream. The recipes are by Kathy Slack and the photography by Kirstie Young.
