BM #107 Week 1 Day 3 - 

The third instant dish I chose is this Instant pickle called Noogaya where I have used apples. Traditionally it is made with raw mango during the summer months.

I came to know from Usha, our fellow blogger, that Noogaya (Sesame seed pickle) is very popular in certain parts of our home state. Over the previous summer when we met in Hyderabad, India for our BM #100 meet, Usha packed us this super spicy and flavorful pickle masala.

I finally found time and opportunity to make the pickle using the masala and thoroughly enjoyed it.

Recipe Source Usha
Ingredients - 

*Apple cored and chopped 1 3/4 cups
Lime Juice 2 tsp or as needed
Garlic sliced 1 tsp (Optional - I didn't use it)
Pickle Masala 1/2 cup + 2 tsp
Oil 1/4 cup (Adjust per preference)
Mustard Seeds 1 tsp
Asafotida 1/4 tsp
Pickle Masala - 
Sesame Seeds 2/3 cup
Mustard Seeds 1/2 tsp
Fenugreek Seeds 1/2 tsp
Red Chili Powder 1/3 cup (more if needed)
Salt 3 Tbsp

*Preferably Granny Smith or Tart apples are used but I use any apple

Method Of Preparation -

To Prepare the Pickle Masala - 
Wash and drain the sesame seeds. Roast in a heated pan until they slightly change color.

Remove and roast fenugreek seeds and mustard seeds separately.

Powder the roasted sesame seeds, roasted fenugreek seeds, roasted mustard seeds separately.

In a mixing bowl, add the above powders, salt and red chili powder and whisk well.

This is a make ahead spice powder and can be stored in a refrigerator in an airtight container for a few months.

To Make the pickle - 
Wash and wipe the apples. Remove the core and seeds. Chop into 1 centimeter sized pieces and squeeze in lime juice so they don't discolor. (I used 3 small sized Fuji apples. I had about 1 3/4 cup of chopped apple).

Sprinkle about 1/2 cup of the pickle masala. Mix well and check for the spiciness and adjust the masala.

Heat the oil and add mustard seeds. After they pop, add asafotida and remove from heat. Allow the oil to cool down .

After the oil has cooled down, mix into the pickle and rest the pickle for a few minutes.

Serve with steamed rice and ghee for a heavenly experience.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107

Preparation Time 15 minutes + Resting time 30 minutes
Makes 2 cups approx
Posted by Harini R on Thursday, December 5, 2019


  1. Srivalli Says:
  2. So fantastic that you have finally used the spice, I am still waiting..this version looks so spicy too! Enjoyed all your instant dishes Harini...

  3. Noogaya using apples is really creative Harini. Granny Smith apples are so versatile.

  4. Fantastic recipe! never had an idea to make pickle with apples!

  5. Pavani Says:
  6. Apple pickle looks spicy and inviting Harini. I bookmarked Usha's recipe too - will have to try it out some time soon.

  7. Awesome ! Apple pickle sounds delicious , though I am off pickles , i am tempted to try it .

  8. what an interesting idea to use apple. This must be a great and flavorful pickle. Nice to learn things from each other isn't it!

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