Dry roast peanuts in a pan. Remove its skin and divide it into half.
Now in a pan, add oil, cumin seeds, green chili, and garlic cloves. Roast it till they become slightly soft.
Add roasted peanut and salt. Mix well
Cooldown mixture completely and grind it into a coarse paste.
In a pan, Sauté grinded chutney with oil for 2 min to increase its shelf life.
Switch off the flame and store chutney into airtight container.