Step 1

Dry roast the peanut on medium-low heat with stirring constantly for even browning.

Step 2

Roast until slightly brown and you see a few brown spots here and there. Remove it to a plate and keep it aside to cool.

Step 3

In the same pan heat oil on medium heat. Once hot add garlic, green chili, curry leaves and onion. Sprinkle a little salt to speed up the cooking process.

Step 4

Saute until onions are soft and translucent or light pink. Remove it to the same plate and let it cool down slightly.

Step 5

Transfer the cooled peanuts and onion mixture into the grinder or blender jar. Add water, remaining salt, dry coconut, and tamarind paste. Grind into a smooth puree and transfer it to a bowl.

Step 6

To make the tempering, heat the oil in a small tadka on medium heat. Once hot add mustard seeds and let them splutter.

Step 7

Add cumin seeds and let them sizzle and brown up slightly.

Step 8

Add hing. Immediately add dried chilies and curry leaves. Fry for 20-30 seconds.

Step 9

Add this tempering to the prepared chutney. Stir and it is ready to serve.