Peanut - 1 1/2 cup, roasted
Oil - 1 tbsp.
Garlic - 3 cloves
Cumin seeds - 1 tsp
Red Chilli - 4
Shallots - 2
Tamarind - a small pc
Jaggery - 1 tsp
Salt
Coconut - 1 cup, grated
For Tempering:
Oil - 1 tbsp.
Mustard - 1 tsp
Urad Dhal - 1 tsp
Red Chilli - 2
Asafetida - 1/8 tsp
Curry Leaves
Heat Oil in a medium pan; sauté Garlic cloves.
Add in Cumin seeds, dry Red Chillies / 3 Green Chillies and Shallots. Sauté on medium flame for 3-4 minutes until they begin to soften.
Add in Salt, Tamarind and Jaggery. Briefly sauté for a few seconds and remove from heat.
Grind this mixture along with the roasted Peanuts to a smooth paste. Add up to 1 cup water while grinding the Chutney.
Temper Mustard, Urad Dhal, Red Chilli and Curry Leaves in hot Oil and add to the above Chutney.