1. Roasted peanuts – 1 cup
2. Dry red chillis – 2 or 3
4. Tamarind – 10 gms or 1 tsp tamarind pulp
5. Garlic – 3 cloves
6. Salt to taste
7. 1/2 cup water
10. Oil – 1 tbsp
11. Mustard seeds – 1 tsp
12. Urad dal – 1 tbsp
13. Curry leaves – 1 sprig
14. Asafoetida – 1 pinch
Step 1: In a kadai, dry roast the peanuts in low to medium heat until the aroma emanates and the moisture completely evaporates. Let it cool down for 10 minutes. Roast the chilies with few drops of oil.
Step 2: Grind the roasted peanuts, chilies, tamarind, garlic along with salt and half a cup of water.
Step 3: Heat oil in a pan for seasoning; splutter the mustard seeds, add the urad dal and let it turn golden brown. Add curry leaves asafoetida and pour the tempering over the chutney.
Step 4: Serve with idlis or dosas; some people like it with rotis or steamed rice.
* Soak the tamarind in warm water for 10 minutes to grind easily.
* Peel off the skin by rubbing the roasted peanuts on rough surface and then blowing away the husk; the chutney is lighter in color this way. I prefer with skin because they are good for health, nice in color and am a bit lazy. I don’t think there is much difference in taste though.