FSSAI seizes and dumps 1,600 kg of toxic pickles: How to stay safe from chemicals in store-bought jars

Pickles bring that zesty kick to every Indian meal, turning simple dal-chawal into something tangy and more flavourful. For Indians, be it grandma's homemade mango achar or the shiny jars on supermarket shelves, pickles are like a comfort food we all love. Recently, a shocking bust was made in Rajasthan, which has compelled people to rethink their next grocery run. It serves as an alarming reminder that behind the flavours we crave, there is a bigger fight to keep our food pure. Pickles, especially winter varieties like carrots and cauliflower, are common on most households’ shelves, but one wrong jar could turn out to be troublesome.Rajasthan's Food Safety Department recently hit the headlines by seizing and destroying over 1,600 kg of unsafe pickle, along with 200 kg each of ghee and jaggery, in Alwar. These items were deemed unfit for human consumption after tests.An Instagram video from FSSAI, posted on January 15, shows workers dumping massive drums of pickle into a ditch to stop any resale. This is one of many incidents from a nationwide fight led by the Food Safety and Standards Authority of India (FSSAI) to weed out substandard goods.Aam ka achar, nimbu ka achar - you name it, and it instantly leaves our tongues drooling, as pickles add just the right amount of spice to our plates. They are made by fermenting veggies or fruits in oil, mustard seeds, fenugreek, and chilli powder. Winter star pickles include carrot, radish, and cauliflower varieties that stand out among the many others. Many families still make them at home, but store-bought ones also form a major part of sales.Bad pickles pack hidden dangers, from tummy troubles to long-term issues. Here are five key checks to shop wisely.