Finally got round to asking the owners of Chutneys in Drummond St. how to make this...
- dessicated coconut
- large green chillis deseeded
- yoghurt
- sugar
- salt
- mustard seeds
Place the coconut in a blender with one green chilli, and the other ingredients.
Whizz until the chilli is finely chopped and the mixture is slightly green.
It should be relatively wet, so add more yoghurt if necessary.
Add another green chilli if you were unlucky and got a less pokey variety...
Serve with curry, obviously.