1.Combine paste, yoghurt and cutlets in large bowl.
2.Cook cutlets on heated oiled grill plate until browned both sides and cooked as desired.
3.To make fresh coconut and melon chutney; combine ingredients in a medium bowl.
4.Serve cutlets with chutney and, if desired, pappadums and lemon wedges.
If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the coconut apart and grate or flake the firm white flesh