Ingredients:

• 1½ cups - Groundnuts / peanuts
• 1 cup - Roasted Bengal gram / Chickpeas
• 1 tsp - Chilli powder
• ¼ tsp - Hing/Asafoetida 
• 5 cloves - Garlic : 
• Salt: 1 tsp (to taste)

Method:

1. Dehusk groundnuts: Dry roast groundnuts in  medium flame until slightly brown and skin comes off. Remove from the flame, crush slightly with hands so that skin comes off. Blow away the skin.
2. In a food processor / Mixie / blender, dry grind groundnuts, roasted Bengal gram, chilli powder, garlic cloves, asafoetida and salt to a fine powder:
3. Allow it to cool down on a plate, store it in a closed jar.

Note: The consistency of the groundnut and Bengal gram mentioned above generally gives me a dry chutney powder. However, increasing the quantity of groundnut can make the chutney powder moist.
If you like it moist and nutty, increase the quantity of groundnuts and grind it less.