Take a pan put little oil and roast shengdana / peanut in low flame till the outer skin becomes crispy and hard and also the color changes. Note:- don't roast it in high flame it may get burnt.

Allow it to cool. Now add red chilli powder, salt, and tamarind. Grind it to a fine paste. Add little water. You can adjust the water as per your required consistency.

Now switch on the flame. Heat oil in tadka pan, once hot put mustard seed, let it crackle add urad dal and curry leaves. Pour it on the paste.

Shengdana /peanut chutney is ready to serve.