Garlic pickle is not for everyone and it does not pretend otherwise. Whole cloves softened in spiced oil until they lose their raw edge and turn almost sweet.

The smell arrives before the jar does.

Eat it with dal and rice, with roti, or with curd to take the edge off. It is also very good stirred through hot rice with a little ghee, which turns a plain plate into a meal.

Stocked at Curry Corner in North Melbourne.