Combine the dry roasted peanuts, dalia, cumin seeds, green chilies, ginger, lemon juice, salt and water in a blender. Blend until very smooth.
½ cup Dry roasted, unsalted Peanuts, 2 tablespoons Dalia/ putnala pappu, ½ teaspoon Cumin seeds, 1~2 Green chilies, chopped, ¼" Ginger piece, chopped, 1~2 teaspoons Lemon juice, To taste Salt, ¼~½ cup Water, more if needed
Heat oil in a small saucepan on medium heat. Add the mustard seeds, red chili and curry leaves; once the seeds start to splutter, pour the tempering onto the chutney, mix well and serve!!
2 teaspoons Oil, ½ teaspoon Mustard seeds, 1 Dry Red chili, broken, 6 - 8 Curry leaves, ⅛ teaspoon Asafetida/ Hing