Soak the Kashmiri chilies in water for 10 minutes
Grind the chana dal “Dalia” (roasted chana dal) to a powder, add to this the chopped tomatoes, ¼ cup of garlic flakes, soaked Kashmiri chilies, tamarind, chili powder and grind well
Heat oil in a deep pan, add the chopped garlic, sesame seeds and saute for a minute, add the tomato- spice ground paste and stir the mixture well, saute for 3-4 minutes till you get an aroma
To the above mixture add soya sauce, rock salt and crushed roasted peanuts, mix well
Taste and adjust seasoning
Transfer to a glass container, serve with savories
Chutney can be stored for a couple of days at room temperature and in the refrigerator for 10-12 days
Chutney can be stored longer by increasing the amount of oil used for tempering