Green chilli pickle is heat with flavour rather than heat for its own sake. Whole or split green chillies in spiced oil, mustard-forward and sharp.

Respect it. One chilli on the side of the plate is a portion.

Eat it with dal and rice, with paratha, or alongside anything rich that needs cutting through. In winter it does the job a hot sauce does, only with more character.

Available at Curry Corner, North Melbourne.