Add ½  cup of peanuts to a frying pan and fry over medium heat. 

Fry the peanuts until lightly browned and crispy. 

Once done, transfer to a plate, and remove the skin.  

Add 1 tsp of cooking oil to the frying pan and when hot add chopped onion. 

After the onion is lightly sauteed, chop a small tomato and add it. 

When the tomato becomes soft, add 6 dried chilis, 5 cloves garlic, and ½ tsp of cumin seeds.

Fry this for 2 - 3 minutes. Allow cooling, after simmering.

Add the roasted peanuts to a mixing jar and add the onion and tomato mixture to it. 

Add the required amount of salt and a little water and grind finely.

In a small frying pan add 1 tsp of oil and when hot add ½ tsp of mustard seeds. 

Add ½ tsp urad dal, dried chilli and a little curry leaves. 

Stir in the mustard and pulses until lightly browned and then add to the chutney. Delicious peanut chutney is ready to serve.