In a wide bottom pan add in 1 tbsp. oil on medium heat. Add green chilies and stir. Let them sauté for about a minute to 2 minutes. Take them out and set aside in a bowl.
Add in raw peanuts and let them roast for 5 minutes in the same pan. Stir in between so they don't burn. Add chana dal along with the peanuts and sauté for 2 to 3 minutes. Turn off heat and set aside and let it cool.
Meanwhile, in a blender add in the sautéed green chilies, salt, 1/2 tsp cumin seeds, tamarind concentrate and blend. Once the peanuts and chana dal have cooled add it to the same blender with chilies and tamarind with 1 to 1/4 cup water and blend. Transfer the chutney to a bowl and set aside.
In a small pan add 2 tbsp oil om medium heat.
Then add chana dal, urad dal, mustard seeds, cumin seeds, and whole red chilli and curry leaves. Sauté for a minute to 2 minutes until the seeds splutter. Finally add ground turmeric and mix.
Finally top off the blended chutney with the tempering.
Enjoy as a dip or a side to idli.
This chutney is very spicy. On a scale of 1 to 5 I would place it at 4 in terms of heat with 5 being high. You can reduce the green chilies if you cant handle heat.