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Remove and discard the seeds and stalks from the dried chillies.
Dry-roast the chillies, peppercorns and all the various seeds until they start to release their aroma or until the mustard seeds start popping.
Grind the spices to a powder. This can be done by hand, with a mortar and pestle. Or with the help of a spice grinder, coffee grinder or blender. Finally add in the turmeric and ginger.
Store the spice mix in an airtight container. Don't keep the blend for too long as it will start to loose its aroma.