Heat a pan and add the sesame seeds. Roast the sesame seeds in low to medium flame until golden brown. You will notice that the seeds start to crackle a little when they are roasted and also become very aromatic. Remove it in bowl and keep aside.
In the same pan, toast the desiccated coconut until light brown. This happens very quickly, so keep stirring and keep an eye on it. Remove it in the same bowl along with the sesame seeds.
Now add a drop or two of oil and roast the red chilies. Remove it in the same bowl.
Dry roast the cumin seeds until fragrant and remove it as well.
Add the salt to the hot pan and roast it for 10 seconds. This step helps remove the moisture from the salt and this helps in extended shelf life of the chutney powder.
Now add the measured brown sugar to the bowl along with the rest of the ingredients and let it cool down to room temperature.
Grind the red chilies first to a coarse powder and then add the rest of the ingredients to the blender jar and grind to a coarse powder. Make sure you grind in short interval (or pulse them if you have the option). Sesame seeds have high oil content and can become like a paste if ground too long.
Remove the powder and let it cool down for few more minutes and then store it in an airtight container.