Pluck all the mint leaves and rinse well, a few times, in a large bowl. Drain the leaves and the coriander and set aside
Roast the peanuts on medium heat until slightly brown
Mix the tamarind paste in 1/4 cup water
Roast the garlic with the skin on in a small pan until the garlic is soft
Place the roasted peanuts in a food processor and process until it's a smooth paste. Add a few drops water if required
Add the coriander, mint leaves, garlic (remove the skin), chillies, ginger and process into a smooth paste
Add tamarind water and lemon juice and pulse. Add more water according to the consistency you prefer.
Season with salt
In a pan heat the oil, add the mustard seeds. When mustard seeds pop add the onion and curry leaf until onion is translucent
Add the mixture to the pudina chutney and mix well
