Take oil in a pan and saute onion garlic till the onions are translucent and soft. Add peanuts and saute for a minute or two. Add coriendar leaves, mint leaves and green chillies. Saute for 2-3 minutes or until the leaves shrink and the mixture is aromatic. Keep aside and cool.

For tadka, take a tbsp or less oil in the pan. Crackle mustard. Add udad Dal, curry leaves and dry red chillies and wait till the Dal turns beautifully pink. Pour the tadka into the chutney. Combine well and it's ready.