Heat a wok and dry roast peanuts till they peel off or till brown spots appear on them. Transfer to a wide plate.

Now in the same wok add roasted gram. Just warm them for a while and remove from heat.

Now add copra and sesame seeds one after the other and roast them till they turn slightly brown. Finally add some oil and roast red chillies along with curry leaves. As the red chillies puff up switch off the flame. Let all the roasted ingredients to cool down.

Include all the roasted ingredients along with jaggery, salt and tamarind in to mixer jar and grind in to fine powder.

Peanut chutney powder is ready, store it in airtight container and serve as a quick side dish with Idli or dosa topped with ghee or oil.

Many alternatives are possible like replacing copra and sesame seeds by a tea spoon of cumin seeds. Cumin seeds give unique flavor to the chutney powder.

Jaggery is optional, you can make spicy chutney powder without adding it too.

This chutney powder is mildly spiced, you can adjust to your taste by including few more red chillies.

You can store this chutney powder for a month.