1 cup raw peanut
½ cup shredded coconut
2dry red cilli
Salt to taste
2 2inch thin tamarind
Heat pan and Fry groundnut for 10 minutes.
Allow it to cool.
Rub the skin and remove the skin completely.
Grind everything together adding little water.
1 tsp oil
½ tsp mustard seeds
1 dry red chilli
Heat oil in pan.
Allow mustard to pop, add curry leaves and red chilli.
Pour it over the chutney before serving.