Achar masala is the pickle blend on its own, without the mango or lime. Mustard, fenugreek, fennel, nigella and chilli, ground coarse.

It lets you make pickle at home, which is worth doing at least once when the mangoes are cheap.

Mix it with cut raw mango, lime or chilli and salt, cover with oil, and leave it in the sun. It also works as a dry rub for fish, sprinkled over roast vegetables, or stirred through yoghurt.

On the spice shelf at Curry Corner, North Melbourne.