Indian Curry Lamb Skewers with Mint-Grilled Nectarine Chutney with Pita

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Grilled Nectarine-Mint Chutney:

4 nectarines, halved and pitted

Canola oil

Salt and freshly ground black pepper

1 small red onion, halved and thinly sliced

1 serrano chile, finely diced

1 clove garlic, finely chopped

1 (1-inch) piece fresh ginger, grated

1 teaspoon whole mustard seeds

1/2 cup white wine vinegar

1/4 cup brown sugar

1/4 cup golden raisins

3 tablespoons unsweetened coconut

3 tablespoons finely chopped fresh mint leaves

Skewered Lamb Curry with Grilled Pita:

1/4 cup coriander seeds

2 tablespoons cumin seeds

2 teaspoons brown mustard seeds

1 teaspoon whole black peppercorns

2 teaspoons ancho chili powder

2 teaspoons turmeric

3 cloves garlic, finely chopped

1-inch piece fresh ginger, finely grated

1/4 cup canola oil

1/4 cup white wine vinegar

1 1/2 pounds boneless lamb shoulder, cut into 1-inch dice

6-inch wooden skewers, soaked in cold water for 20 minutes

Kosher salt

Olive oil, for drizzling

4 pita breads, with pockets