Peanut-tomato-garlic chutney

Many mother back, I read about this peanut sauce that women in rural Maharashtra whip up to add spice to their dishes, and filed it away in memory. By the time I finally got down to making it, I had forgotten the exact recipe and decided to improvise. This, however, is the recipe I am sticking to from now on.
 

1 cup peanuts
1 small tomato, chopped
2 red chilies (more, if you want it hot)
4-6 pods garlic
salt to taste

Method:

Dry roast the peanuts, remove the skin and let it cool

Boil tomato and red chillies for about 5 minutes and discard the water.

Grind the peanuts, boiled tomatoes and chillies and garlic to make a smooth paste. Add salt.
Serve with dosas.