Heat a pan or kadai and add ½ tsp oil. When the oil is hot, add the peanuts and roast for about 3 to 4 minutes or until the skin browns slightly.
Now add the cilantro, green chili, and ginger. Saute for a minute and turn off the heat. The cilantro will wilt in the residual heat.
Let this mixture cool and transfer it to a mixer jar. Add the cumin seeds. Pulse coarsely without adding any water.
Then add the yogurt and salt.
Grind it, transfer it to a serving bowl, and serve it with roti or sabudana vada or dosa. I served it with my buckwheat dosa.
Notes
Adjust the green chili and salt to taste.
You can also roast cumin with peanuts. Add it along with cilantro, chili, and ginger.
I haven't tried this chutney with plant-based yogurt. You can try peanut curd or other curds that are allowed during fasting.
I usually don't remove the peanut skin. If you don't prefer, you can remove the skin. Let the roasted peanuts cool and rub them with your hand to remove the skin.
If using store-bought roasted peanuts, make sure to use unsalted ones, and you can grind all the ingredients without roasting (including cilantro, chili, and ginger).