Groundnut Chutney / Peanut Chutney / Verusenaga Pachidi

Peanut Chutney is a good substitute for Coconut Chutney.  Any south indian tiffin varieties can be nicely accompanied by this creamy, spicy groundnut chutney.   As its one of my daughter's favourite, I make this chutney more often at home. Very easy to make with minimal ingredients.
Ingredients
Groundnuts - 1 Cup
Dry Red Chillies - 6 or 7
Jeera - 1 tsp
Urad Dal - 1 tsp
Tamarind - 1 small pinch
Salt - To Taste
For tempering
Olive Oil - 1 tbsp
Hing / Asafoetida - 1 Dash
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Urad Dal / Minna Pappu / Ulutham Paruppu - 1 tsp
Red Chillies - 1 big
Curry Leaves - 3 or 4 crushed
Method

1. Roast the groundnuts, dry red chillies, jeera, urad dal, tamarind with a tsp of Olive Oil till the groundnuts turn golden brown. But don't roast them to black. Keep it aside.
2. On the same pan, add Olive oil and add the ingredients in order for tempering.
3. Grind the groundnut mix in a mixer grinder and add required amount of salt into it.
4. Pour the tempered oil and its contents over the chutney. Mix it well and serve with idli, doasa, pongal or any other south indian tiffin.

Variations
You can add more red chillies to the chutney to make it more spicy. Spicyness totally depends on the type of red chillies too.