Red chilli pickle is exactly what it says. Whole or split red chillies cured in oil with mustard and spice, and no other ingredient hiding behind them.

This is the hottest jar on the shelf. Treat it accordingly.

A single piece on the side of a plate of rice and dal is the serving. Eat it with curd nearby. It is also useful chopped very finely into a dish that has come out blander than you hoped.

Available at Curry Corner in North Melbourne.