For the chutney mango peel. Cut the flesh first from the stone and then into fine cubes. Peel and finely dice the onions. Peel ginger and grate finely. Heat olive oil in a pot.
Brown the onions and ginger in it. Deglaze with vinegar. Stir in mango, simmer for about 2 minutes. Let it cool down.
For the pakoras, wash the peppers and pat them dry well. Mix flour, spices and 1⁄4 tsp. salt. Mix yoghurt and 9 tablespoons of water. Stir in spiced flour. Preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see
manufacturer). Pull the pepperoni through the dough in portions and deep-fry in hot oil (be careful, it splashes!) until golden brown. Take out and let drip off on kitchen paper. Keep warm in the oven until they are all fried.
Serve with chutney.