In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade, and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)
In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate while preparing the pilaf and grilling the lamb chops.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Put the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until light golden and tender, about 5 minutes. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins and pistachios. Cover and let stand while grilling the lamb chops.
Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Coat the chops with olive oil spray. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
Divide the lamb chops, rice, and mango chutney among serving plates. Top with the mint, if using, and serve warm.
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