• Add oil to a pan. Once hot, add the peanuts and roast until they turn slightly brown. Allow them to cool before using.
• In the same oil, add the dried red chillies and sauté for a few minutes or until they become slightly darker and aromatic. Remove them from the pan and set aside.
• In the same pan, add the small onion and garlic cloves. Add a small marble-sized tamarind piece. Sauté until the onion turns golden brown. Remove from the pan and set aside.
• Add roasted peanuts, sautéed red chillies, sautéed onion and garlic, tamarind, and salt in a blender or food processor.
• Blend the mixture into a fine chutney. Add a little water to achieve your desired consistency.
• Transfer the chutney to a serving bowl.

Temper the Chutney

• Heat a tablespoon of oil in a small pan. Add the mustard seeds, urad dal and let them splutter.
• Then, add red chilli, asafoetida and curry leaves. Allow the spices to release their aroma, and then pour the tempered mixture over the chutney. Mix the tempering into the chutney.
• Your Andhra-style peanut chutney is ready to be served!