In a mini processor or chopper or a mortar pestle, add chopped coriander, garlic, green chili, peanuts, cumin seeds and salt.
Grind it coarsely as shown.
Remove in a bowl. Make a small well in the center.
Heat the oil in a pan till sizzling hot. Add asafoetida to it.
Pour the sizzling hot over the chutney in the well made.
Mix it well and fill in the chutney bowl and serve. It can be kept for 4-5 days outside and refrigerated for 10 days.
Note:The chutney should be grounded coarsely.If using mortar pestle,First pound the garlic along with salt till smooth.Then add peanuts and chopped coriander with cumin seeds gradually and pound them till coarse.The oil added should be sizzling hot.