Heat the oil in a frying pan (skillet) over medium heat.
Add the peanuts and cook for 1 minute.
Then remove with a slotted spoon and set aside.
Add the green chillies to the pan.
Fry for about 1-2 minutes, or until they change colour.
Then remove from the pan and set aside.
Reserve the oil in the pan.
Put the fried peanuts in a blender, add the tamarind, coconut and green chillies, then season with salt and process until ground.
Heat the oil again over medium heat.
Add the dried red chillies, asafoetida, curry leaves and cumin for about 1 minute, or until cumin seeds start to splutter.
Add the finely chopped onions.
Fry for about 5-7 minutes, or until onions are golden brown.
Add the peanut mixture and fry briefly, then transfer to a serving dish.
This chutney should be consumed on the day it is made.