Heat 30ml vegetable oil in a pan and fry ginger, chilli, lime zest, and garlic for 4 minutes.
Stir in cinnamon, coriander, sugar, vinegar, lime juice, and mangoes, then simmer for 30 minutes until jam-like.
Boil onion slices in salted water for 3 minutes, add broccoli and cauliflower for 2 minutes, then drain.
Whisk flour, chilli, turmeric, cayenne, and seasoning with water to form a thick batter.
Heat oil in a deep frying pan until a breadcrumb sizzles.
Dip the vegetables into the batter to coat thoroughly.
Fry battered vegetables in batches for 5 minutes until golden and drain on paper.
Divide pakora into baskets and serve with chutney and optional yoghurt.