Brinjal pickle is aubergine cooked down in oil with tamarind, jaggery and spice until it turns dark, thick and almost sweet.

It is closer to a chutney than a pickle, and considerably gentler than most of the jars beside it.

Serve it with rice and dal, with dosa, in a sandwich, or alongside cold meat. It is the jar to hand someone who has found the mango and chilli pickles too much.

Available at Curry Corner in North Melbourne.