• In a pan, add little oil and heat it, add slit green chillies, mint leaves, coriander leaves, garlic clove and roast it for one or two minutes.
• In a blender, powder the roasted peanuts and sesame seeds. To it add salt, roasted green chillies, mint leaves, coriander leaves and garlic clove.
• Blend the whole mixture well.
• Take the mixture out in a bowl, to the mixture add tamarind extracted pulp, mix it well, add water if required.
• Check the taste of salt.
• Add sliced raw onions in the khatta.

Tempering:

• In a tadka pan, add oil and heat it, add mustard seeds and allow it to splutter.
• Add cumin seeds, dried red chillies, stir well, add curry leaves and allow it to crackle.
• Transfer the whole tadka into the chutney.
• Serve it with Khichdi.