• Soak the tamarind in 1/2 cup of hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water.
• Dry roast the peanuts in a shallow skillet on medium heat until they turn brown, about 4-5 minutes. Be careful not to burn the peanuts.
• Transfer the peanuts to a bowl and let them cool down.
• In the same pan, take some oil and heat it on medium flame. Add cumin seeds and urad daal to this pan, stir and let it sizzle.
• Once they change colour, add onions and garlic cloves and cook until the onions turn translucent.
• Then add red chilies, red chili powder to this mix and stir well for a couple of minutes.
• Next, add the tamarind water and bring it to a boil and simmer for a few minutes.
• After 2-3 minutes, switch off the heat and let it cool down too.
• Once everything is cooled down, add the spiced onion tamarind mix to a high-speed blender with the roasted peanuts.
• Blend until coarsely smooth and transfer to a bowl.

For tempering/tadka:

• Heat oil in a small pan.
• On medium heat add mustard seeds and urad daal, and let the seeds pop for a few seconds.
• Then add curry leaves, asafoetida/hing, and red chilies.
• Once the curry leaves look crispy and the red chilies have changed color slightly, pour them immediately into the chutney.
• Mix well and serve with Idli or Dosa.
• Note: You can adjust the consistency of the chutney by adding water while blending.