Peanuts – 1/2 cup + 1 tbsp, Kashmiri Red Chilli (Byadige variety) – 1, Tamarind Puree – 1 tbsp, Jaggery – 1 small piece ( approx 1/2 tbsp)
Salt to taste.
For tempering : Oil – 1 -2 tsp, Mustard Seeds – 1/4 tsp, Urad Dhall (dehusked split black gram) – 1/4 tsp
Method: Roast the peanuts in the microwave. You can read the recipe here.
Transfer the roasted peanuts once cooled, into a mixer/grinder jar. Add the red chilli, tamarind puree, jaggery, salt and grind it to a smooth paste adding small amounts of water .
This chutney does not demand a tadka. But never the less you can prepare it as below.
Prepare tadka by heating the oil in a small ladle. Add mustard seeds and whne they pop add urad dhall. Once the dhalls start to turn light brownish, you can switch off the heat. Once it tuens a slightly deeper brown, transfer to the chutney.