In a food processor, combine the dates, sultanas, ginger, garlic, green chilli, cardamom, lemon juice, cumin/black cumin powder, brown onion and strained yoghurt together and blend until smooth.
Put the cutlets in a shallow dish with the lime juice, garlic and ginger paste and salt.
Stir the double cream into the blended ingredients to loosen and then add the mixture to the cutlets.
Cover with foil and leave to marinade overnight (preferably) in the fridge. Remove from the fridge and allow the cutlets to come to room temperature when you are ready to cook.
Preheat the oven to 220C/450F/Gas 7 and preheat the grill to hot.
Skewer the cutlets horizontally and suspend them over a roasting tray. Cook under the grill for a minute or so on either side, then transfer in to the oven to cook for 7-8 minutes.
Remove from the oven, drizzle with clarified butter and allow to rest. Sprinkle with chat massala and cardamom.
For the green chutney, blend the mint, coriander and green chilli into a smooth paste. Add the black salt, normal salt, chaat masala and lime juice. Taste and add salt to taste. Mix in the yoghurt, adding more to taste.
For the kachumber salad, place the carrot, cucumber, radishes, shallot and tomatoes in a bowl. Dress with the lemon juice, olive oil and chopped coriander. Season to taste.
Serve the cutlets with the salad and green chutney.