Grind peanuts, jeera, green chillies, and garlic pods.
Then add and salt and grind with tamarind pulp.
Take it out and mix in some coriander leaves.
Heat oil in a small pan.
Add jeera and mustard when they start to splutter add urad dal and dry chillies when they are getting little reddish add curry leaves mix it and add turmeric.
Pour on to the chutney mix it well.
Serve it with white rice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.