Heat oil in a pan. Now add groundnut, garlic, chili powder, little salt and sauté until all the ingredients are roasted. Now dissolve tamarind in little water to thick juice. Sprinkle on the roasted ingredients. Mix well and keep it aside.
In a pan heat oil. Add mustard seeds, cumin seeds, spit black gram, asafoetida powder, curry leaves. Once the mustard seeds stop splattering remove from heat and keep it aside.
Once both the ingredients are cooled down to room temperature. Grind to a thick fine paste to chutney consistency.