Put the mango and ginger chutney into a bowl along with the yoghurt and use a handheld immersion blender to blitz briefly to break down the chunks of fruit
Stir in the salt, pepper, turmeric, chilli powder and 1 tsp oil
Cut the paneer into 18 chunks and stir into the marinade. Cover and chill for at least 1 hour, but up to 24 hours is fine
Remove the paneer then chop each pepper into 12 pieces and stir through the remaining marinade to coat
Thread a piece of paneer onto a kebab stick followed by a chunk of red pepper and a chunk of yellow pepper. Repeat, then finish the kebab by sliding a third piece of paneer onto the end of the stick. Make 5 more kebabs in the same way
If cooking on a BBQ, use the final tsp of oil to grease the grill and if cooking under the oven-grill line a baking sheet with foil and brush with oil
Cook the kebabs for around 10 minutes, turning occasionally until beginning to char
Serve on a large platter with some fresh salad leaves underneath and lemon wedges for squeezing over the kebabs. A pot of mango and ginger chutney can also be served alongside.