Blend the coconut, ginger, chilli, lemon juice, yoghurt and honey in a food processor until smooth. Season with salt to taste and scoop into a serving bowl.
To temper the chutney: Heat the sunflower oil in a small frying pan. When it is really hot add the mustard seeds. As the seeds start to pop, add the cracked pepper & the curry leaves & cook for half a minute or so. Tip the mixture on top of the chutney.