Roast peanuts till brown, let them cool down, and remove the skins.

In the same skillet, heat 1 tsp of oil.

Roast dry red chillies, onion and garlic.

Allow the roasted ingredients to cool first and then put them in a blender.

Add the tamarind juice, ginger, coconut and enough water.

Grind them into a fine paste.

Heat the oil in a pan on medium level till it is hot enough.

Splutter the mustard seeds and saute the curry leaves and the asafoetida powder and pour it on the chutney.

Add salt to taste.

:- Serve with Idli, Dosa, Rice or Uppma. Enjoy!