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.