In a cooking pan, heat 1 tsp oil. Add dry chillies, Urad Dal and Chana dal. Roast at low flame. Take out and keep aside. In the same pan slightly roast garlic. No need of adding more oil to it.
Soak tamarind in a little water if you don’t have the pulp.
Add peanut , all roasted ingredients, tamarind and salt . Make a smooth paste adding water. Transfer to a bowl.
Make the tadka ( tempering). Heat 1 tsp oil, add asafoetida ( Hing ) , Mustard seed . Once it starts sputtering, add curry leaves. Switch off the flame. Immediately add this to the bowl . Give it a mix and your Chutney is ready to be served.