Pickles, papad and chutneys are common additions to Indian meals, adding flavour, crunch and variety. But can these side dishes also influence how the body responds to the carbohydrates eaten during a meal, particularly when it comes to post-meal blood sugar levels? While some chutneys contain fibre, healthy fats or herbs, others may be high in sugar or salt. Similarly, papads and pickles differ widely depending on how they are made and consumed. But can these seemingly small additions meaningfully alter a meal’s glycaemic response, or is their impact often overestimated?