• Plan to make the Mango Chutney several hours prior to needing it or it can be made several days in advance and stored in a well-sealed container in the fridge.
• In a small saucepan, combine the onion, peppers, ginger, garlic & salt over a medium-low heat until softened but not browned.
• Add in the remaining ingredients and stir well.  Allow it to come up to heat and the sugar to begin to dissolve, then turn to the lowest heat setting on your cooktop. 
• Let simmer and reduce, stirring from time to time for approximately 2 hours.  Let cool to room temp and use right away or store covered in the fridge and serve cold.  It will thicken as it cools.

Garam Masala Shrimp

• Rinse and pat the shrimp dry.  Leave the tails on for added flavor or remove for easy eating.
• In a medium mixing bowl, combine the shrimp with the oil and vanilla.  Stir to coat evenly.  Note that if the shrimp are very cold and you are using butter or coconut oil, it may begin to harden and clump.  Sprinkle on the dry seasonings (garam masala, turmeric, salt and chili powder, if using it).  Stir to coat the shrimp evenly with the seasonings. 
• Heat a skillet to a medium high heat and add the shrimp, stirring to cook the shrimp evenly & quickly until just barely opaque.  Or in the highest rack of your oven, broil on high on a well-greased baking sheet for 1-2 minutes or until just barely opaque.

Tempered Topping *Optional

• Over a medium high setting on your cooktop, heat the remaining oil in a small skillet.  Add the mustard and cumin seeds.  Let them sizzle and pop.  The cumin should brown a bit.

Serving:

• Transfer the cooked shrimp to a serving dish.  Drizzle the hot oil & fried cumin and mustard seeds on top of the shrimp, then scatter with chopped cilantro.  Serve with white or coconut rice and mango chutney.