Ingredients

• 2 tbsp vegetable oil
• 2.5cm/1in piece fresh root ginger
• peeled
• minced
• 1 small red chilli
• chopped
• 1 lime
• zest and juice
• 1 garlic clove
• peeled
• crushed
• pinch ground cinnamon
• pinch ground coriander
• 225g/8oz soft light brown sugar
• 225g/8fl oz cider vinegar
• 3 mangoes
• stones removed
• peeled
• diced
• 2 onions
• peeled
• sliced
• 1 head broccoli
• cut into florets
• ½ cauliflower head
• cut into florets
• 200g/7oz gram flour (chickpea flour)
• 1 small red chilli
• finely chopped
• 1 tsp ground turmeric
• 1 tsp cayenne pepper
• salt and freshly ground black pepper
• 100-175ml/3½-6fl oz ice cold water
• vegetable oil
• for deep frying
• plain yoghurt
• to serve (optional)

Directions

• For the chutney
• heat two tablespoons of vegetable oil in a frying pan over a medium heat. Add the ginger
• chilli
• lime zest and garlic and fry for 3-4 minutes
• or until softened.
• Stir in the ground cinnamon
• ground coriander
• sugar
• cider vinegar
• lime juice and mangoes. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Continue to simmer for 20-30 minutes
• or until the mixture has reduced and has the consistency of jam. (NB: The chutney makes double the amount needed for this recipe. The remaining chutney can be kept in sterilised jars in the fridge for up to 3 weeks.)
• Meanwhile
• for the pakora
• boil the onion slices in a pan of salted water for 2-3 minutes. Add the broccoli and cauliflower florets and continue to boil for 1-2 minutes
• or until the onions are tender. Drain well and set aside.
• For the batter
• mix together the flour
• chilli
• ground turmeric
• cayenne pepper and seasoning in a bowl until well combined. Gradually add the water in a thin stream
• whisking continuously
• until a thick batter forms. (NB: You may not need to use all of the water.)
• Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the blanched cauliflower florets and broccoli into the batter
• then lower spoonfuls of the sliced onion into the batter.
• Carefully lower the battered vegetables into the hot oil in batches and fry for 4-5 minutes
• or until crisp and golden-brown. Remove from the heat using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining battered vegetables.
• To serve
• divide the pakora among four serving baskets. Serve the yoghurt (if using) and mango chutney in dipping bowls alongside.