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Chingudi checha

Chingudi Checha 

Whenever shrimp comes to my home, my palate encourages me to eat shrimp chutney.
The pestle grounded like my Grandmother and my aunt used to do.
My mama used to make something a little different; she used to fry everything together and grind. She never uses lemon; she always uses tamarind.
Earlier, I had also shared dried shrimp chutney. It's a little different. 
  Fry the shrimp, remove on stone pestle, add raw onions, green chillies, tomatoes, and salt, and grind them in a roughly  texture.
Take it out in a bowl, squeeze lemon and mustard oil into it, and mix it well. I really enjoy this chutney with piping hot steamed rice; the taste of this combination is incredibly satisfying.
 Serve with rice or with roti.

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