Take the oil first fry the whole garlic cloves in it, when the garlic starts changing color add the whole dry chilies too and fry till the garlic becomes golden brown. Take it out and keep it on a plate to cool.

In the same pan and remaining oil, roast the other whole spices. You can do it seperately one by one but I added one by one and roasted it together, starting with Cummin/Jeera, stir it for a minute, then add Coriander/Dhania, then Mustard/sarso, then Sesame/ Til, then Hing and at last the fenugreek/ Methi. (Give each a 30 secs time).
At last mix all together and roast it for a minute or less. Put it on the same plate of garlic to cool.

While roasting the whole spices/ Sabut masala, you can roast 1/2 Tsp salt too and adjust later on.
For adding salt it's better to dry roast it so that it's good for the chutney as well as your health. Simply take 1/4 cup Salt and dry roast for 5 minutes and let it cool.
(You don't need all, you can use this later, my mom used to dry roast salt and keep it for my sister as she loved extra salt because our food used to be less salt for the high B.P problem of granny.)