For the tempering
4-5 curry leaves
1 tsp mustard seeds
A pinch of asafoetida
2 tbsp vegetable oil
Lightly dry roast the peanuts and remove skin.
Grind together in a blender all the ingredients, except the tempering ones.
Remove into a bowl.
Heat oil in a small vessel and add the rest of the tempering ingredients.
Keep on flame till the mustard seeds splutter.
Pour hot over the chutney and mix in well.
Excellent accompaniment for idli, dosa, etc.