In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeño, cumin seeds, paprika, garam masala, salt and cardamom. Using lightly moistened hands, roll the mixture into 1 1/2-inch balls.
Put the beaten eggs and bread crumbs in 2 separate pie plates. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.
In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Working in batches, fry the chicken balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes. Drain on a paper towel–lined baking sheet. Pierce each kebab with a short skewer and transfer to a platter. Serve with mango chutney.