Carrot Chutney

My mother-in-law had a pace-maker fixed to her 15% working heart and is recuperating.
I am on the look-out for healthy recipes which will help her heal and be light on her system. Taste is paramount as her taste-buds are almost off because of all the antibiotics and medicines cruising her system.

This chutney's recipe is from a naturopathy doctor.
It uses a variety of green chilly - kandari or bird's eye chilly. Small, but spicy and excellent for diluting blood.
No Tamarind, but green mangoes. Again great for thinning blood.
Carrot = High in carotene.
Coconut. Easy to digest with the right oil.

Ingredients:

Coconut - 4 (heaped) tbsp
Green Mango - 2 tbsp
Carrot - 2 tbsp
Green chilly (pref. Kandari / bird's eye chilly) - 4
Shallot - 1
Salt to taste
Ginger - 1 tsp (optional)

Method:
Grind together the Mango, green chilly, shallot, carrot and salt.
Now add the coconut and just enough water to grind everything into a smooth paste.
Serve with steamed idly or rice.