• Dry roast peanuts and sesame seeds until golden. Make sure not to burn them. Take them into bowl and set aside to cool.
• Dry roast red chilies until they slightly darken in color. Add to the peanuts and sesame seeds and let cool.
• Grind the peanut mixture along with coconut, tamarind, curry leaves, cilantro and salt. Add water as needed to make a smooth paste. Remove into a serving bowl.

For tempering:

• Heat oil in a small saucepan, add mustard seeds and once the seeds start to splutter, add hing and curry leaves. Add the tempering to chutney and mix to combine.