In a saucepan, heat some peanuts on medium (if using roasted peanuts you can skip this step)
Once the oils start to develop and you can smell the aroma of the peanuts, add 2 tbsp of a mild flavored oil like sunflower.
Add the garlic and chilies and saute for 2-3 minutes.
Add tomatoes, coconut and salt and allow the tomatoes to reduce.
Once tomatoes are reduced and mushy remove from flame.
Blend the chutney mixture until smooth.
In a small saucepan, heat 1 tbsp oil and 1 tsp mustard seeds.
Once mustard seeds begin to sputter break a handful of curry leaves into the pan and allow them to crisp for just a few seconds.
Transfer the tadka to the chutney. Stir and serve!