In the frying pan, dry roast the peanuts along with 3-4 dried red chilis and garlic until well roasted and fragrant. Remove in a separate bowl and let cool
In a mixer jar, blend together the roasted peanuts, garlic, dried chilis, tamarind, fresh chilis and salt along with ΒΌ cup of water, until smooth and pasty
Remove in a bowl and re-heat the frying pan with the oil. Add the mustard seeds and the dal, once the seeds splutter and the dal turns brown add the curry leaves and remaining dried chilis. Fry for couple minutes and pour over the peanut chutney
Mix the tempering in well with the peanut chutney and serve with your favourite food. Enjoy!
