Dry roast the peanuts on medium until skin start to separate.
Remove on to a plate and let it cool down. Remove the skin completely. (With skin texture of chutney differs and it will not be very smooth)
Transfer peanut to mixer jar along with red chili, garlic, tamarind and salt.
Grind it to a coarse powder. Then add water and grind to a fine paste. Transfer the chutney to serving bowl.
Prepare tempering by heating oil. Add in mustard, urad dal, curry leaves, split red chili, and hing. Roast until dal are crispy.
Pour it over the chutney and mix well.
Best served with hot idlis.
