Heat oil in a pan. Add mustard seeds and cumin seeds to the oil.
When the seeds start to splutter, add garlic, urad dal, asafoetida and curry leaves. Saute until the garlic and urad dal are lightly browned.
Take off the heat and add red chili powder.
Add roasted peanuts, tamarind paste, salt and water to the blender. Save 1 tbsp of tempering (except the garlic) and add the rest of the prepared tempering to the blender.
Blend to a smooth paste. Remove in a bowl. Garnish with the saved tempering. Peanut Chutney is ready to be enjoyed.
You can use salted or unsalted peanuts, just adjust the additional salt accordingly. If you don’t have roasted peanuts, roast peanuts in microwave for about 2 mins, checking and stirring at ½ minute intervals.
Curry leaves could be fresh or dried. I prefer fresh if they are available.
If you don’t have tamarind paste, you can soak seedless tamarind in ¼ cup water and microwave for 30 seconds. It will become soft enough to use.
Vegan Variation: Use your favorite plant based oil for tempering.