Mango pickle is the one Indian households argue about most, because everybody’s version is correct and everybody else’s is wrong.

Mother’s Recipe use raw green mango, cut with the stone in, in a spiced oil that leans warm rather than fierce.

Serve a small amount with dal and rice, with khichdi, or tucked into a paratha roll for lunch. The oil at the top of the jar is not waste. Spoon a little of it over hot rice.

In the pickles aisle at Curry Corner, North Melbourne.