This chutney is literally a case of throwing some ingredients into a food processor. This chutney is great with breads and particularly good with marinated tikka or tandoori meats (particularly trout and quail).
I like the sweet and hot combination of coconut and green chilli, but you can play with these as you see fit.
To make it I add a handful of fresh coconut, a bunch of coriander (including the stalks) - mint is also really good in this as well, 2 green chillies, 2 tbspns coconut milk, juice of half a lime, and seasoning. Blitz until smooth. If you prefer a looser mix, just add a spoonful of yoghurt or two until you get your desired consistency.