Dry roast peanuts until crisp. Remove peels and keep aside. (Only if using non-roasted).
In the same pan slightly dry roast shredded coconut until crisp. Repeat the process with red chilies, garlic, and white sesame seeds.
In a blender, take all the ingredients and ¼ portion of white sesame seeds, salt, roasted cumin powder and red chili powder. Blend it into grainy powder or mixture.
Mix remaining white sesame seeds in the chutney. Chutney is ready.
