Heat half oil in a small frying pan. Add peanuts, green chilies and garlic. Roast on medium heat for 3 to 4 minutes. Turn the heat off and allow it to cool down.
Next grind the roasted mixture along with the salt using a mortar and pestle until its mixed in with a slightly coarse consistency. You can also pulse it a few times in a small blender jar.
Add the remaining oil to the frying pan along with the ground chutney. Roast on low heat until the chutney becomes dry with crunchy texture.
Allow the chutney to cool down and then store in an airtight container.