When Priyanka Chopra proved she is still a desi girl at heart, revealed a ‘middle-class habit’ she can’t get rid of

Decoding its benefits for gut health

The most important benefit? Pickles are loaded with prebiotics, which are fantastic for gut health. “They provide the body with healthy bacteria, which makes it easy to produce vitamins like B12, while ensuring your gut is not colonised by pathogens or the bad bacteria,” she added.

Kinjalkar further explained that pickles produce acidic fermentation by-products in the body and lower the intestine’s pH to a level where it is difficult for harmful bacteria to survive. The good bacteria in it secrete anti-microbial proteins that kill off “bad” bacteria and boosts the immunity of the body. Our fast-paced lifestyle is heavy on packaged and processed food, which upsets the balance of our gut microbiota. “The ‘live’ bacteria in homemade achaar help restore the diversity and strength of the gut microbiota, accelerate fat burning and increase insulin sensitivity,” she said.

Pickles create acidic fermentation by-products in the body and lower the intestine’s pH to a level (Source: Freepik)

Deepalakshmi, a registered dietitian at Shree Balaji Medical Centre, Chennai, mentioned that flavourful additions to achaar make it even more functional. “Mustard oil, the common base used in most pickles, acts as a natural preservative and provides healthy fats with anti-inflammatory and antimicrobial benefits. Saunf (fennel seeds), dhania (coriander seeds), and jeera (cumin seeds) are classic digestive spices that ease bloating, stimulate digestive enzymes, and add aroma,” she elaborated.

To add to that, chilli brings capsaicin, which enhances metabolism and supports circulation, while a pinch of chaat masala lends tang and zest. If you are making seasonal achaar, incorporate fruits into the mix for added fibre and vitamins. However, she warned about moderation, as the pickle is high in salt.

How much is too much?

For most healthy individuals, 1–2 teaspoons of achaar, enjoyed 3–4 times a week, is an ideal amount to enjoy its benefits. It’s best paired with meals such as dal, rice, or roti, rather than eaten on an empty stomach. “Make sure you store the achaar in a clean glass jar under refrigeration after fermentation. Discard if you notice mould or an unpleasant odour,” she added.

When prepared hygienically and consumed mindfully, Deepalakshmi said that pickles tend to offer more than just flavour; they become a probiotic-rich, digestion-friendly addition that naturally supports gut health while adding a wholesome zing to everyday meals.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.