Shrimp Tikka with Fresh Mango Chutney

Ingredients

• 3 tablespoons cilantro leaves chopped
• 2 teaspoons ground garam masala 
• 1 large garlic clove smashed
• 1 inch ginger peeled chopped
• 1 teaspoon ground cumin 
• 1 inch jalapeño fresh chopped ( 2 teaspoons)
• 1 teaspoons jalapeño fresh with seeds minced
• 3 tablespoons juice of lime fresh
• 0.8 pound unripe mango chopped
• 3 tablespoons mint leaves thinly sliced
• 0.1 teaspoons nutmeg grated
• 0.5 cup onion red chopped
• 2 pound shrimp in shell peeled
• 0.8 teaspoons turmeric 
• 0.3 cup vegetable oil 

Equipment

• frying pan
• blender
• grill
• skewers
• grill pan

Directions

1. Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
2. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
3. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
4. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
5. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
6. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
7. Serve with chutney.
8. ·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.·Marinade can be made 1 day ahead and chilled.·Chutney can be made 6 hours ahead and chilled.