We will take ½ cup of dry-roasted peanuts to make the Peanut Chutney. Remove the outer layer.

Add the peanuts to a grinding jar. Add ¼ cup dry coconut pieces, 8 garlic cloves, 2-3 chopped Green chilli, and salt to taste.

Add ¼ cup Tamarind Water. To make it, soak Tamarind in water and then crush it. Sieve the excess water.

Add ½ cup normal water. Close the Jar.

Grind to make a fine paste.

The Chutney is ready. You can check the texture and thick consistency of the chutney. Transfer to a bowl. If the consistency seems too thick, you can add a little water to the jar to loosen the leftover chutney, shake it, and add it to the bowl to make the consistency of the chutney a little less thick.

Now, take a tempering pan and heat 1 tbsp Desi ghee.

Add 1 tsp Mustard seeds and 5-6 Curry leaves. Let it fry.

When it gets fried, turn off the flame and add 1 pinch of red chilli powder.

Add the Tadka to the bowl.

The very delicious coconut and peanut chutney is ready. Serve with Dosa and Enjoy.