Pour the chutney into a small bowl and chill in the fridge while you make your fritters.

Place the gram flour, spices and mango powder in a large bowl and whisk in 150ml to 180ml of cold water until it forms a thin batter.

Cut the aubergines into 3mm rounds.

In a deep saucepan, pour in sunflower oil to a depth of at least 5cm and bring it to 180ºC over a medium heat – test this with a thermometer, or drop in a cube of bread and when it bubbles immediately the oil is ready.

Using metal tongs, dip each aubergine slice in the batter, shake off the excess, then slide it into the hot oil. Do this in batches and cook them for 2 to 3 minutes on each side, or until golden and crisp.

Carefully remove from the oil and leave to drain on kitchen paper, seasoning with sea salt while still hot.

Drop the curry leaves into the oil and fry for 30 seconds, or until crisp (be careful as the oil will spit).

Serve the fritters with the crispy curry leaves on top, a squeeze of fresh lime, and the coriander chutney on the side.