Mix the curry paste and lime juice together in a sided dish. Add the salmon and turn to coat. Cover and marinate in the fridge 60 minutes. Combine chutney ingredients in a bowl. Store in the fridge until the salmon is ready. Preheat oven to 425 degrees F. Place salmon in a non-stick or parchment paper-lined baking dish. Bake 12-15 minutes, or until cooked through. Place salmon on plates, top with a generous spoon of chutney and serve.