Ingredients 1 cup peanuts roasted ½ cup roasted Bengal gram 7-8 cloves garlic sliced 1 tbsp tamarind 5-6 dry red chilli 2 tsp coconut oil ½ tsp mustard seeds ½ tsp asafoetida (hing) 5-6 curry leaves Salt to taste
Fry garlic and chilli until they are golden
Take garlic, chilli, roasted peanut, roasted Bengal gram, tamarind extract, salt, and some water in a mixie jar
Grind into a smooth paste
Heat 1 tsp oil and add mustard seeds. Once it crackles, add curry leaves and hing
Pour the tempering onto the chutney before serving
Perfect accompaniment to Dosa, Idli, Vada or Bajji.