Tandoori-Spiced Grilled Shrimp With Mint-Cilantro Chutney

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1/2 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

1/2 cup plain fat-free yogurt

1 tablespoon brown sugar

1 tablespoon fresh lemon juice

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground red pepper

32 peeled and deveined large shrimp (about 1 pound)

1 large Vidalia or other sweet onion, cut into 16 wedges

16 (1-inch) pieces green bell pepper

16 cherry tomatoes

1 teaspoon olive oil

Cooking spray

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh cilantro leaves

1/2 cup chopped onion

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

1/4 teaspoon salt

1 serrano chile, seeded and chopped

1 garlic clove

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