1Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.
2Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.
3In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.