Heat oil in a skillet and roast peanuts on medium heat, for 5 minutes or until aromatic, stirring continuously. Set aside and allow to cool down.

In the same skillet, heat some more oil, and add roughly chopped tomatoes, ginger, garlic, onions and chillies and cook until the tomatoes turn soft and pulpy.

Add them to a blender jar along with salt and the peanuts with their skin removed, and pulse until you get a smooth texture.

Prepare a tadka (tempering) by heating oil in a tadka pan and add the mustard seeds, urad dal, asafoetida and curry leaves and let it splutter for 2-3 minutes.

Top the tadka on the chutney and serve!