Bolst’s mango pickle is raw green mango cured in spiced oil, and it is the version a lot of Australians met first, because Bolst’s reached export markets long before most Indian brands did.

Familiar for a reason. Balanced, reliable, and not out to prove anything.

A small amount beside dal and rice, or in a roti roll, or with khichdi. Spoon a little of the oil over hot rice as well, because that is where a lot of the flavour has gone.

Available at Curry Corner in North Melbourne.