Coriander pickle, kothimeera pachadi, is fresher and greener than most of the shelf. Coriander leaf ground with chilli, tamarind and spice into a thick, herbal pickle.

It tastes like the herb rather than like the oil.

Eat it with hot rice and ghee, with idli and dosa, or with curd rice. It is also a decent sandwich spread, and it works with grilled fish if you want to use it as a chutney.

In the pickles aisle at Curry Corner, North Melbourne.