Peanut coriander chutney

Ingediants:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
1 cup fresh coriander leaves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)

Pre-preparation:
Soak the tamarind for 15 minutes.

Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies, coriander to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.

Garnish
Decorate with chopped coriander leaves.

Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.