Prawns Tikka with Fresh Mango Chutney

Ingredients for Prawns Tikka with Fresh Mango Chutney

• 60ml vegetable oil

• 2 tablespoons fresh lime juice

• 1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons )

• 1 (1-inch) piece peeled ginger, chopped

• 1 large garlic clove, smashed

• 2 teaspoons ground garam masala

• 3/4 teaspoons turmeric

• 1/8 teaspoons grated nutmeg

• 900g large prawns in shell, peeled, leaving tail fan attached

• 1 teaspoon ground cumin

• 1 (3/4-pound) unripe mango, chopped

• 1/3 seedless cucumber, peeled and chopped (120g )

• 80g chopped red onion

• 1 to 2 teaspoons minced fresh jalapeño with seeds

• 3 tablespoons fresh lime juice

• 3 tablespoons thinly sliced mint

• 3 tablespoons chopped coriander

• Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes

• Accompaniment: lime wedges

Purée all ingredients for marinating prawns, except prawns, with 1/2 teaspoons salt in a blender until smooth. Pour into a sealable bag, then add prawns and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while prawns marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

Stir together remaining chutney ingredients with 1/4 teaspoons salt, then sprinkle with toasted cumin.

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);

Thread 4 prawns onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

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