Chilli pickle from a Goan house comes with vinegar in it, which changes the character completely. Sharper, cleaner, and less oily than the southern versions.

Still very hot. The vinegar does not reduce the chilli, it just sits differently on the tongue.

Eat it with rice and curry, with pork or fish, or with bread. It works particularly well against rich, fatty food, which is exactly the job Goan cooking asks of it.

Available at Curry Corner in North Melbourne.