*Peanuts/groundnuts - 1 1/4 cup
*Tamarind - small lemon size soaked in hot water, pulped
*Thai/Indian Green Chillies - 5
*Dry coconut powder - 1/2 spoon
*Water - 3 cups
* mustard seeds,
*red chillies broken into half,
*curry leaves -
Toast the peanuts in a skillet on medium-low flame for 10 minutes and cool them for another 5 minutes.
Once they are cooled - remove the thin skin(or husk) of the nuts and keep aside.
Cut the chillies into small pieces.
Grind the nuts, green chillies, coconut powder and salt in a mixie or a grinder or a blender into coarse powder.
Now, add the tamarind pulp and the water to the above step and grind the entire mixture to a fine paste.
In a small skillet - heat 3 spoons of oil - do the tempering and add it to the chutney. Adjust salt