This is my most versatile chutney. It is the most common chutney served with biryanis. I also use it as a base for many things like when drying mince or when making tomato chutney. It can be prepared months in advance, simply pour it into an ice-cube tray and freeze, then use a cube or two to spice up any savoury dish during cooking.
Blend everything together until smooth and thick. Refrigerate for a little while to allow the flavours to develop. Enjoy!