In a large mortar and pestle, pound the peanuts until they’re finely crushed but not paste-like. Set aside half of them to use as garnish.
In a small skillet or sauté pan, toast the chiles over medium heat until they’re darkened on both sides, about 3 minutes. Break them into pieces and add them to the mortar. Pound the chiles and peanuts together until they form a paste and the chile pieces are mere flakes. Stir in the tamarind, brown sugar, and
Core the apples and cut them into ¾-inch (2-cm) chunks. Put them in a bowl. Add the peanut sauce and toss to coat. Transfer to a serving dish, sprinkle with the reserved peanuts, and serve.
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