Step 1: Preheat oven to 350°.
Step 2: Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
Step 3: Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
Step 4: Sift off the husks, and let cool.
Step 5: Chop garlic and chili together to make a paste.
Step 6: Add paste to food processor.
Step 7: Add mint, coriander seeds and vinegar to processor until coarsely combined.
Step 8: Add lime juice.
Step 9: Stir in yogurt by hand.
Step 10: Season with salt and pepper.
Step 11: Store in a covered bowl in the refrigerator.
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