1 cup roasted, skinless unsalted peanuts
1/2 cup grated coconut
4 green chilies
4 garlic flakes
2 tsp cumin seeds
1 tbsp coriander seeds
Little tamarind, soaked in water
1 tsp mustard seeds
1 sprig curry leaves
A pinch of turmeric
2 tbsp oil
Salt to taste

Peanuts Chutney

1. Heat 1 tbsp of oil in a pan, fry green chilies, 1 tsp cumin seeds, coriander seeds, garlic flakes until golden and keep aside.
2. Mix the fried ingredients with peanuts, grated coconut and grind to a fine paste.
3. Also add tamarind water and salt to it.
4. Remove the chutney into a bowl.
5. Heat remaining 1 tbsp of oil in a pan, fry mustard and cumin seeds, curry leaves turmeric until they splutter and add to the chutney.
6. Serve with idlis and dosas.