Priya’s lime pickle is the southern take, and it runs hotter and oilier than the northern versions on the same shelf. Nimmakaya pickle, cured in gingelly oil with plenty of chilli.

Sour first, then the heat arrives.

Serve it with curd rice, where the yoghurt gives the chilli somewhere to go, or with plain rice and ghee. It also works with dosa and idli when you want something sharper than a chutney.

Available at Curry Corner in North Melbourne.