Roast the Spices: In a heavy-bottomed iron pan, lightly dry roast the coriander seeds and cumin seeds. Be careful not to burn them.

Blend the Base Powders: Transfer the lightly roasted coriander and cumin into a mixer grinder. Add the spicy red chilli powder, Kashmiri red chilli powder, chaat masala, and salt. Pulse them together to mix.

Roast the Garlic: Dry roast the unpeeled garlic cloves on the skillet without any oil until they get a slight char. Add them to the mixer and pulse once more. The mixture will become slightly moist.

Roast the Peanuts: Dry roast the peanuts on the skillet on medium heat until they are crunchy. Leave the skin on for an authentic taste. Let them cool slightly.

Grind to a Coarse Texture: Add the roasted peanuts to your mixer. Use the "pulse" setting (turn the mixer on and off repeatedly) to grind the mixture. Do not run the mixer continuously, or it will turn into a paste! A coarse texture with tiny peanut bits is exactly what you want for this dry peanut chutney recipe.

Store and Enjoy: Take it out on a plate to cool down completely, then transfer the chutney to an airtight jar.