The Andhra garlic pickle is a serious jar. Whole cloves in gingelly oil with red chilli, and none of the restraint the northern versions show.

Pungent, hot and oily in the best way.

A little with hot rice and ghee. A little with curd rice. A little with dal. The word doing the work in each of those sentences is little. Keep the spoon dry and the jar will last months.

Stocked at Curry Corner, North Melbourne.