For the mango chutney
Heat the grill to high.
Mix the yoghurt in a medium bowl with the tandoori paste, 1 tbsp of the lime juice and some seasoning.
Add the paneer and stir to coat.
Thread the paneer onto metal skewers and set aside.
To make the mango chutney, place the oil, cardamom seeds, garlic, chilli, cumin seeds, coriander, chilli powder, nigella seeds and ginger in a saucepan and sauté until fragrant – about 2-3 minutes.
Add the vinegar and sugar and reduce by a third.
Add the chopped mangoes and simmer until thick – about 30 minutes.
Grill the skewers for 10 minutes, turning halfway through, until the paneer is hot and slightly charred.
Serve the paneer with naan bread, yoghurt and the mango chutney.