Shallow fry everything with a little oil except coconut and chilies.
Roast coconut to a light golden color and fragrant.
Roast chilies on low heat until they are crisp.
Use a coffee grinder and working in batches grind everything except the coconut to a fine powder. Note - Adding the coconut before the rest of the ingredients are powdered will cause the grinder to stop because of the high fat content of the coconut.
Add the coconut at the end and grind to a fine powder. Mix well with the rest of the powdered ingredients.
Store in an airtight glass jar.
Notes
Stays fresh for six months if stored in an airtight glass jar.