Start by heating oil in a pan over medium heat.

Add cumin and black gram, and sauté for one minute.

Next, add shallots and continue to sauté for an additional minute.

Then, add garlic cloves and cook until the shallots turn translucent.

Add dry red chilies and tamarind, and sauté for one more minute.

Add salt and asafoetida, mix well, and sauté for an additional minute.

Remove the pan from heat, transfer the mixture to a bowl and let it cool.

In a blender or food processor, add the cooled mixture, roasted peanuts, and enough water to create a smooth paste.

Prepare the tempering by heating oil in a separate pan, adding mustard seeds and black gram, and frying until the black gram changes color.

Add dry red chilies and curry leaves, and mix quickly.

Pour the tempering over the chutney and mix well.

The peanut chutney is now ready to serve.