• Dry roast the peanuts and sesame seeds in a pan until charred or lightly browned. You can add the sesame seeds a bit later since peanuts take longer to roast.
• Set aside to cool.
• Heat 1 teaspoon oil in the same pan and add the green chillies, mint leaves, and some salt.
• Saute until the leaves wilt and turn soft.
• Set side to cool.
• Once cool. transfer the peanut mixture and mint leaves to a grinder and add a small piece of tamarind or 1/2 tsp tamarind pulp (to your taste).
• Grind this to a smooth paste using water. Add less water to get it going and adjust to desired consistency.

Tempering

• Heat 1 tsp oil and add the mustard seeds.
• When they pop, add the red chilli, urad dal, and hing.
• When the urad dal turns a golden brown, add the ground chutney and mix well. Adjust salt as required.