Heat oil in a pan.

Fry the peanuts on a low to medium flame for 3-4 minutes.

Add the curry leaves and fry for a minute.

Lastly add the roasted chana dal, sesame seeds & asafoetida and fry for 2-3 minutes more on a low flame.

Take care that you don't over brown or burn this mixture, else the chutney might have bitter tones.

Let this mixture warm or cool down.

Add in a chutney grinder or a small blender.

Add in the ginger, green chilies and salt.

Pour some water and grind the peanut chutney to a smooth consistency.

You can make the peanut chutney thick or of medium consistency.

Check the salt and add more if required.

Serve peanut chutney with idli, dosa, medu vada, uttapam or pakoras.