Chicken Kebabs with No-Cook Peach Chutney

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Marinade: 

2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes

1/2 cup peanut oil or grapeseed oil

1/4 cup loosely packed fresh cilantro leaves and stems 

1/4 cup lime juice (about 2 limes)

2 tablespoons ground coriander

2 teaspoons garam masala

2 small serrano peppers, seeded and stemmed

One 1 1/2-inch knob ginger, peeled and chopped 

Salt and freshly ground black pepper 

Fresh Peach Chutney:

10 ounces fresh or frozen and thawed peach slices (about 2 cups)

1 teaspoon grated ginger

1/2 teaspoon honey

1/4 teaspoon champagne vinegar

1/8 teaspoon chaat masala, optional, plus more for seasoning

Pinch red chile flakes

2 to 3 sprigs fresh cilantro

Juice of 1 lime, plus 1/4 teaspoon zest

Salt and freshly ground black pepper