Groundnut (Peanut) Chutney

How to Prepare

1. Roast 2 cups of groundnuts (peanuts) in a pan on medium heat until they turn golden brown and aromatic. Let them cool.
2. In the same pan, heat 2 tablespoons of oil and add 10 dried red chilies, frying them for 1-2 minutes until they puff up. Remove and set aside.
3. In the same pan, add 4 tablespoons of chana dal and roast until golden brown. Set aside to cool.
4. Once all roasted ingredients are cooled, transfer them to a blender along with 2 teaspoons of tamarind paste
5. 2 teaspoons of salt, and 1 cup of water.
6. Blend into a smooth paste, adding more water (up to 1 additional cup) if needed to achieve desired consistency.
7. Transfer the chutney to a serving bowl.
8. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
9. Add 2 teaspoons of urad dal and fry until golden brown, then add 20 curry leaves and 2 pinches of asafoetida. Fry for a few seconds.
10. Pour the tempering over the chutney and mix well before serving.