Divide the paneer pieces equally into three different bowls. Add mustard paste to one, green chutney to the second and mango pickle to the third bowl and mix well.
In a separate bowl, make a marinade of cashewnut paste, fresh cream, cheese, white pepper powder, green cardamom powder and salt. Mix well. Divide the marinade into three portions and add one portion to each of the three different bowls.
Set aside for thirty minutes. Arrange the marinated paneer pieces on skewers in a pattern of green, white and orange. Set aside for ten minutes.
Heat a non-stick pan and grill the skewers till golden brown. Serve hot sprinkled with chaat masala.