¼ cup groundnuts
2 tbsp oil
1 tamarind *, marble-sized piece, soaked in water
1,5 tbsp jaggery*
½ cup coconut, grated
¼ cup coriander leaves*
¼ tsp mustard seeds
½ tsp cumin* seeds
Salt to taste
Heat 1 tbsp oil in a pan; add the red chillies and groundnuts and roast lightly, until the groundnuts turn light brown in colour. Allow it to cool.
Grind the groundnuts, tamarind, jaggery, coconut, coriander leaves, and salt (to taste) to a coarse paste. If needed, add a little bit oil to adjust the consistency of the chutney.
Heat 1 tbsp oil in a pan. Add the mustard seeds. Once they have spluttered, add the cumin seeds and allow it to lightly toast.
Add this tempering to the chutney and mix well. Serve.