Heat 1 tsp oil in a pan. Add the peanuts and fry until golden.
Add the chana dal and roast slowly on low heat.
Add the coriander seeds and cumin seeds and roast for 2 minutes. Turn off the heat and set aside.
In the same pan, heat 1 tbsp oil. Add the cabbage, green chillies and tomatoes.
Cover and cook on low heat, stirring now and then.
Add the turmeric and salt, mix, cover again and cook until the cabbage and tomatoes are soft.
Just before taking it off the heat, add the mint, coriander leaves, tamarind and garlic. Cook for another 30 seconds, then turn off the heat. Let it cool completely.
Grind the roasted peanut mix into a fine powder first.
Add the cooked cabbage mix and grind coarsely. It should not be a smooth paste.
Move the chutney to a bowl.
Make the Basic South Indian Tempering with cumin, and pour it over the chutney.
Mix well and serve.
