Preheat the oven to 160°C fan forced. Combine yoghurt, chutney and coriander. Refrigerate until ready to serve.
To make the batter, sift flours, curry powder and bicarbonate of soda into a large bowl. Stir in the salt. Pour in the soda water then egg. Stir gently to combine (do not overmix, the batter should be lumpy).
Pour enough oil into a large saucepan or wok so over one-third is full. Heat over medium-high heat. Combine Broccolini® and extra flour in a bag. Shake to coat. Dip the Broccolini®, one at a time into the batter. Allow excess to drip off. Cook, in batches, for 1-2 minutes, or until golden.Remove with a slotted spoon to a wire rack over an oven tray. Keep warm in the oven while cooking the remaining Broccolini®.
Serve tempura Broccolini® with mango & coriander yoghurt.