Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds.
Add the sliced onions and saute further for 2-3 minutes on medium heat. Turn of heat and cool.
Grind the roasted peanuts, tamarind , sauteed onions and garlic along with salt and half a cup of water.
Heat oil in a pan for seasoning.
Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.
Add the curry leaves and turn off heat.
Pour over chutney
tamarind :- Large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys