peanut chutney  100 g peanuts 1 tablespoon tamarind 2 green chilies 1 teaspoon salt 10 curry leaves 1 onion 1 teaspoon oil ½ teaspoon cumin ½ teaspoon fenugreek ½ teaspoon urad dal 2 tablespoons fresh grated coconut Soak the tamarind for 10 minutes in hot water. Dry roast the peanuts and rub off the skin. Pour the tamarind through a sieve pressing out all the juice with back of a spoon. Mix the tamarind water with the remaining ingredients and puree in a kitchen machine. back