Wash the green chilies and allow them to dry for a while. Slit them with a knife.
Heat a pan with oil and fry the chilies till they wilt off fully and begin to get discolored. Add garlic cumin, turmeric to the hot pan. Cool completely
Optionally you can also fry the coconut and peanuts until golden and aromatic.Then cool completely & add them to the blender.
Then add the chilies, salt, vinegar and left over oil in the pan to the blender jar.Blend everything well to a coarse green chilli chutney.
Store it in an airtight glass jar and refrigerate. Keeps good for about a month. Serve it with rice, roti.