Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom Chutney

2 tablespoons 30ml West Indian curry powder

7 Garlic cloves - (to 8) - minced

1 tablespoon 15ml Chopped cilantro

1 teaspoon 5ml Freshly-ground black pepper

1 teaspoon 5ml Minced fresh ginger Chili Mint Chutney

1 cup 40g / 1.4oz Mexican mint leaves

5 Scallions - chopped

1/4 teaspoon 1 1/3ml Salt - or more to taste

1 1/2 tablespoons 22ml White vinegar

2 teaspoons 10ml Sugar

2 teaspoons 10ml Hot chili peppers (small)

2 tablespoons 30ml Water - or more, if necessary Carrot Cardamom Chutney

1/2 cup 46g / 1.6oz Chopped fresh coconut

1 cup 110g / 3.9oz Chopped carrot

1/2 cup 118ml Fresh orange juice

1/2 teaspoon 2 1/2ml Crushed cardamom

2 Fresh red chili

2 tablespoons 30ml Sugar Salt - to taste

1/4 cup 59ml White vinegar