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1
Preheat oven to 375F.
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2
Heat butter in a 10-inch skillet over moderately high heat, then saute ginger, shallot, and garlic, stirring, 1 minute.
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3
Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
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4
Stir together nuts and curry powder.
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5
Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
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6
Remove 1 phyllo sheet, place on a work surface and brush well with butter.
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7
Sprinkle with one sixth spice mixture.
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8
Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
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9
Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
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10
Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp.
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11
Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
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12
Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
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13
Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
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14
Serve shrimp rolls with chutney.
