pickles you can eat in day to day life?

Spice Up Your Daily Plate: The Unbeatable Joy of Everyday Pickles

Okay, confession time. I used to be a pickle hoarder. I’d get a gorgeous, handcrafted jar of mango pickle from a relative and treat it like a museum piece. It would sit in the fridge, only making a grand appearance for a special weekend biryani. The rest of the time, it was just… waiting.

That all changed after having dinner at my Gujarati friend’s house. I saw a tiny, unassuming bowl of chundo on their table every single night, right next to the dal and roti. It wasn't a "special occasion" thing; it was a "Tuesday" thing. And it completely blew my mind. It made me realise we’re all missing out by saving the good stuff.

So, I’m here to start a movement: let’s make pickles an everyday affair. Let’s give our simple meals the tangy, spicy, glorious kick they deserve.

More Than Just a Sidekick: The Quiet Magic of Achar

You know those days when dinner is just… fine? A reliable dal, some steamed rice, maybe a basic sabzi. It’s comforting, but it won’t win any awards. Now, picture crumbling a small piece of a pungent, spicy mango pickle right on top of that rice.

Suddenly, it’s a different meal. That one bite wakes everything up. The salt, the tang, the heat—it’s like a conductor leading an orchestra of flavours in your mouth.

And there's a practical side to it, too. My grandma would always say, "A little achar helps your stomach settle after a meal." She wasn't wrong. Those traditional spices like mustard and fenugreek in a good achar are fantastic for digestion. It’s like a little helpful friend for your gut, especially after a heavy meal.

Navigating the Pickle Aisle Without Panic

If you’ve ever stared at a shelf full of pickles and felt overwhelmed, you’re not alone. Here’s my no-nonsense, totally personal take on the all-stars.

1. The Undisputed Champion: Mango Pickle

This is the one everyone knows, but it wears many hats.

• The Firecracker (Avakaya): My South Indian friend introduced me to this, and wow. It’s a mustard-and-chilli powerhouse. I’m a bit of a spice-wimp, so I can only handle a tiny bit mixed into hot rice with ghee, but holy moly, it’s a flavour experience.

• The Classic (North Indian Style): This is the one I grew up with—chunky mangoes in spiced oil. It’s my go-to for lazy Sunday parathas or when my khichdi needs a personality transplant. Don’t waste that flavoured oil, by the way—it’s liquid gold for drizzling.

• The Sweet Surprise (Chundo): Don’t let the "sweet" fool you. This grated mango pickle is a tangy-sweet miracle. I’ve started stealing a spoonful for my cheese sandwiches, and let's just say I'll never go back to plain old chutney.

2. The "I Can't Decide" Jar: Mix Pickle

If you’re indecisive (like me!), this is your perfect pick. Seriously, why choose between lime and carrot when you can have both? A good mix of vegetable pickle is like a lucky dip. You never know if you’ll get a crunchy bit of cauliflower or a soft, tangy piece of lime. It’s the best way to add a bit of excitement to a boring plate of plain rice or a simple dal.

3. For the Bold: Chilli Pickle

I’ll admit, this one used to intimidate me. But my tolerance is slowly building! A good chilli pickle isn't just about brutal heat; it’s about a deep, savoury warmth. My trick is to use it as an ingredient. I’ll finely mince a single, tiny green chilli from the jar and toss it into my potato bhaji while it's cooking. It infuses the whole dish with a gentle, building heat that’s just incredible.

4. The Zing Master: Lime Pickle (Nimbu Ka Achar)

On days I’m feeling blah or have zero appetite, this is my secret weapon. The sharp, face-puckering tang of a lime pickle is an instant jolt to the system. It’s the perfect partner for rich, fatty foods because that citrus cuts right through. Here’s a weird but wonderful tip I stumbled upon: mix a tiny bit of the masala into some Greek yoghurt with mint for a killer dip for kebabs or chips.

No-Fuss Ways to Actually Use Them (Seriously, It's Easy)

This isn't about complicated recipes. It's about little tricks.

• The Lazy Sandwich Trick: Instead of butter, swipe a thin layer of chundo or a very finely chopped mild mango pickle on your bread. It adds moisture and a flavour bomb all at once.

• The "Secret Weapon" Tadka: When you’re spluttering mustard seeds for your dal, throw in a half teaspoon of a chopped mix pickle. Let it sizzle for a few seconds before you pour it in. You'll get all the credit for being a culinary genius.

• The 10-Second Raita: Bored with plain raita? Stir a spoonful of any tangy pickle and its oil into a bowl of dahi. Instant upgrade.

• The Cheese Board Plot Twist: Want to impress your friends? Put a small bowl of sweet and sour pickles right next to your cheddar and brie. Watch their eyes light up when they try the combination.

A Quick Reality Check

Look, I’m not a doctor, but I have common sense. Pickles are salty and oily. The goal isn't to eat them by the spoonful. It's to use a little bit as the incredible flavour booster it is. A little goes a very, very long way. Enjoy the punch without overdoing it.

So go on, be a rebel. Take that beautiful jar out of the fridge and put it right on the dinner table tonight. Your everyday meals will thank you for it.

Alright, your turn! I’ve shared my favourites, but I know I’m just scratching the surface. What’s the one pickle you absolutely love, and what’s your can’t-live-without-it way of eating it? Tell me everything in the comments!