Step 1

Dry roast the peanuts in a pan on medium flame until golden brown. Remove and let them cool. You can also roast the peanuts in the air fryer.

Step 2

In the same pan, heat oil, add cumin (jeera) seeds, split urad dal and saute until the dal turns light brown.

Step 3

Add onion/shallots, garlic, dried red chilies and saute until the onions turn soft and light brown. It roughly takes 2-3 minutes. Turn off the heat and cool completely.

Step 4

In a blender jar, add roasted peanuts, sautéed onion-garlic mixture, tamarind, salt, and water. Blend until you achieve a coarse or smooth paste, depending on your preference. Adjust the consistency with more water if needed.

Step 5

Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, curry leaves, and hing, and saute for a few seconds until the dal turns light brown.

Step 6

Transfer the prepared chutney to a bowl, and pour the tempering over it.

Step 7

Serve groundnut chutney with Idli, dosa, paniyaram, roti, or as a spread in sandwiches and Enjoy.