First off, I wouldn't call this a chutney. It's more of a sauce really. Secondly, while very good, it came in for quite a few changes.
Instead of 2 teaspoons of curry powder, I used 1/2 teaspoon and 1/2 teaspoon of ground coriander. That left me a sauce with a good, but not overwhelming curry flavor. I upped the salt to 1/4 teaspoon and added the same amount of black pepper. As it stood, the sauce was very, very thin. I used a blender instead of a food processor, and found it really needed the addition of a tablespoon of olive oil to give it any kind of body. This was served with the recommended soy-salmon and was extremely tasty, but I'm pretty sure I wouldn't make it again without the above tweaks.
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