Ferns’ is a Goan house, and Goan pickles carry the influence of four centuries of Portuguese cooking sitting on top of Indian technique. More vinegar, sharper, a little different.

Their lime pickle reflects that. Tangier and cleaner than the oil-heavy southern versions.

Eat it with rice and curry, with fish, alongside Goan sausage if you can find it, or with plain bread and butter. It suits seafood better than most pickles do.

In the pickles aisle at Curry Corner, North Melbourne.