Cut mango pickle, magaya, uses raw mango cut small and cured until the pieces soften and take on the oil and spice around them.

Smaller pieces mean more surface, so spoon for spoon it is more intense than the big stone-in cuts.

Serve it with hot rice and ghee, with curd rice, or with dal. The pieces are easier to portion than a large cut, which makes it a practical everyday jar.

In the pickles aisle at Curry Corner, North Melbourne.