Every Indian fridge has a jar of mango pickle in the door, and it usually outlives several other condiments.

A little goes a very long way. This is a jar you finish over months, not weeks.

Raw mango in spiced oil, sour and salty with a slow heat behind it. Put a small amount beside dal and rice, use it to lift plain khichdi, or spread the oil thinly in a roti roll. Keep the spoon dry and it will last.

Stocked at Curry Corner in North Melbourne.