Mango chutney with bird's chilly

Medium size mango 1, peeled and cut into pieces, bird's chilly 20, shallots 2, chopped,
ginger 1 inch piece, chopped, grated coconut 2 cups, salt to taste, curry leaf a sprig.
Grind all the ingredients in a mixer grinder coarsely. Adjust salt. Transfer into a
serving bowl. Serve with rice.