A Bengali dish from Asma Khan’s ” Ammu” whicj is served with rice and dal. You need to use standard white potatoes, not new potatoes or floury ones. If you cant find small prawns use larger ones and cut them into 1 cm pieces.
This comes from India and is my go to recipe for tomato chutney. Its very easy to make and can be served with samosas, curries or rice dishes. And sometimes even with your cooked breakfast if wished. It will make 5-6 350 ml jars and is from the excellent ” The Modern Preserver” by Kylee Newton.
