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Place a pot on medium heat. Add 1 cup of peanuts to the pot and stir continuously until lightly roasted and fragrant.
Transfer the roasted peanuts to a blender jar and allow them to cool down.
In the same pot, add 4 dry red chilies and dry roast them until slightly darkened and fragrant.
Add the roasted dry red chilies to the blender jar with the cooled peanuts. Then, add a small lime-sized piece of tamarind, 1 clove of garlic, and 1 teaspoon of salt to the blender.
Blend the ingredients into a coarse paste.
Add 0.5 cup of water to the blender and blend again until a fine, smooth paste is formed. Pour the chutney into a serving bowl.
For tempering, heat 1 tablespoon of oil in a small pan over medium heat. Add 1 teaspoon of mustard seeds to the hot oil and let them crackle.
Add a few curry leaves to the pan and let them sizzle for a few seconds.
Pour the hot tempering over the prepared peanut chutney in the serving bowl.
Mix the tempering well into the chutney before serving.
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