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Heat a pan and add 1 cup of peanuts. Roast them on medium heat for 3-4 minutes until they are lightly browned and fragrant.
Add 2-3 dried red chilies and 1 teaspoon of cumin seeds to the pan with the roasted peanuts. Continue to roast for another 1-2 minutes until the chilies are fragrant and the cumin is toasted.
Remove the roasted peanuts, red chilies, and cumin from the pan and let them cool slightly. Transfer the mixture to a blender jar.
To the blender jar, add 2-3 green chilies, 1/2 teaspoon of salt, 1 tablespoon of minced garlic, and 2-3 tablespoons of curd (yogurt).
Pour in about 1/4 cup of water. Secure the lid and blend the mixture until a smooth, thick chutney is formed. Add more water if needed to achieve the desired consistency.
Transfer the prepared peanut chutney to a serving bowl. Garnish with a few roasted peanuts and a dried red chili if desired. Serve fresh with your favorite dishes.
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