1)Use tender young mangoes and cut the mangoes along with the seed and then remove the seed alone. Keep the seed shell intact with the mangoes.
2)Avakkai pickle stays good for over a year.
3)Always use dry spoon when handling pickle.
4)Always use dry spoon and bowls for making pickles.
5)Dry all the utensils in sun for few hours if you can.
6)Dry mangoes under sun for few hours so the excess moisture leaves away.
7)After making the pickle you can cover the jar with a muslin cloth and put it under sun for few hours.
8)You can skip adding chana in this pickle.