Tiffin Centre Chutney

Steps

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1. 1
   Heat 2 teaspoons of oil in a pan over medium flame. Add 1 cup of peanuts and roast for about 5 minutes, stirring continuously until fragrant.
   ▶ ≈0:34
2. 2
   Once the peanuts are nicely roasted, add 1/4 cup of roasted gram and four finely chopped green chilies. Continue roasting to enhance the flavors and retain the crunch.
   ▶ ≈0:53
3. 3
   Add 1 cup of freshly grated coconut, 2-3 small pieces of tamarind, and 4-5 fresh mint leaves (mint is optional). Turn off the heat and transfer the mixture to a plate to cool completely.
   ▶ ≈1:13
4. 4
   Transfer the cooled mixture to a mixer jar. Add 1 teaspoon of salt and 5 shallots. Grind the mixture, adding water gradually until you reach a coarse consistency.
   ▶ ≈1:43
5. 5
   When the chutney reaches a coarse texture, add a handful of cleaned fresh coriander leaves and grind again. Add a little more water if needed, but ensure the chutney remains slightly coarse rather than smooth.
   ▶ ≈2:05
6. 6
   Transfer the ground chutney to a serving bowl. Adjust the water content according to your preference for thickness and mix well.
   ▶ ≈2:26
7. 7
   In a separate small pan, heat 3 tablespoons of oil. Add 1 teaspoon chana dal, 1 teaspoon urad dal, and 1 teaspoon mustard seeds. When the mustard seeds splutter, add 1 teaspoon cumin seeds and 2 cut red chilies.
   ▶ ≈3:05
8. 8
   Turn off the heat. Immediately add fresh curry leaves and a pinch of asafoetida, mix well, and pour this tempering directly over the chutney. Mix thoroughly.
   ▶ ≈3:25