Hot mango pickle from a Goan kitchen means vinegar as well as oil, and a chilli level that is stated on the label rather than implied.

Sharper and hotter than the Mother’s Recipe jars, and closer in spirit to a Goan balchão than to a north Indian achaar.

Serve it with rice and fish curry, with pork, or with plain rice and dal when you want the pickle to do the heavy lifting. Small amounts.

Available at Curry Corner in North Melbourne.