Dry roast dry coconut until browned and keep aside.
Dry roast sesame seeds until golden brown and keep aside.
Let all the roasted ingredients cool.
Add all the ingredients in a blender along with Kashmiri red chilli powder and salt and blend to make a coarse powder.
Store in an airtight container in refrigerator for up to 10 days.
Roast the ingredients individually until they are nicely browned.Roast the ingredients on medium low heat to avoid burning.Cool the ingredients before grinding them to avoid release of oil from peanuts, coconut and sesame seeds.Store the dry chutney in an airtight container in refrigerator for 15 days.Keep the texture of the chutney coarse.