Dry roast the peanuts in low to medium flame (Pic 1 & 2).

Allow to cool and remove the red skin from the peanuts ie blanch the peanuts (Pic 2).

Soak tamarind in hot or warm water.

Heat oil in a pan, add cumin seeds, whole pepper, coriander seeds, sauté a minute or two (Pic 3).

Later add all the remaining ingredients (pic 4) like sliced onion, garlic (you can chop), chilis, and optional curry leaves.

Saute till onion and garlic changes golden brown, the taste lies in sautéing the ingredients, so sauté well.

Once done (pic 5) allow to cool completely.

Extract pulp from the soaked tamarind (Pic 6).

Grind sautéed mixture with tamarind juice, blanched peanuts (Pic 7), water and necessary salt.

Grind the chutney to smooth paste (Pic 8) and add water or tamarind extract as needed while grinding.

Heat 1/2tsp of oil when it is hot add mustard and remaining curry leaves, optional urad dal, when mustard splutters add it to the chutney.

Serve with any type of Tiffin/Rice.

When you take this peanut chutney with rice, add a tsp of ghee with it which tastes awesome.