Ferns’ brinjal pickle brings the Goan approach to aubergine. More vinegar than the southern versions, which cuts through the natural richness of the vegetable.

Dark, thick and only moderately hot.

Eat it with rice and dal, with dosa, on bread, or beside cold meat. It is one of the more approachable pickles and a good one to keep for guests who are not sure how much heat they want.

In the pickles aisle at Curry Corner, North Melbourne.