Blanch beans by
putting them in a non-stick pan of hot salted water and salt for 1-2 minutes only and then putting them in cold water to stop from cooking further. This is done also to retain the green color. Drain on a plate.
Pound green chillies,
garlic and salt in a mortar-pestle to a paste. Add peanuts and make a fine paste.
To make sauce take
jaggery, lemon juice, salt and tamarind pulp in a small bowl and mix well.
tomatoes and beans in a salad bowl and mix well. Add the sauce and the peanut chilli chutney and mix well. Refrigerate till it is time to serve.