Dry roast the peanuts on stove top in a kadai until they start to pop and turn fragrant.

In the same Kadai/Pan, heat ½ teaspoon oil. Add ¼ teaspoon cumin seeds, 1 garlic clove (optional), 1 dried red chilli along with green chillies (if using) and chopped tomatoes. Cook until mushy.

In a microwave-safe dish, add raw peanuts (with skin) and microwave on high for 2–3 minutes. Shake the dish after every minute to ensure even roasting. Set aside.

In the same dish, add diced tomatoes and green chillies. Microwave on high for 4–5 minutes until the tomatoes turn soft and mushy. Let cool.

Add roasted peanuts, cooked tomatoes, and green chillies to a mixer jar along with salt. Grind to a smooth paste. Transfer to a bowl.

Heat oil in a small pan. Add mustard seeds, jeera, and torn dried red chilli. Once they splutter, add asafoetida and curry leaves. Fry for 10–20 seconds.

Pour this tempering over the chutney and mix well.

Serve with idli, dosa, or uthappam.