Pickle making -- Introduction

Pickles from Andhra Pradesh are well known all over. In the recent times, spice level is toned down, to suit to the present generation food habits. Measurements of ingredients cannot be exact, as they are dependent on the sourness of mangoes used. So, the best possible proportions are given. Also, amounts have to be adjusted according to the size of mangoes.

Mostly, the principal ingredients are the same, but procedural variations make the pickles different.
Sesame oil (gingely /til) is preferred for making the long term pickles. If in case, it is not available, you may use any other oil available locally.

Precaution:

It is preferred to use powdered rock salt rather than iodized salt.
My mother's and her earlier generations, used to buy red chilis, mustard seeds, dry them in the sun and and get them pounded in big stone or wooden pestles. Now, many people just buy the powders and use them.
Not too hot chili powder or mircha powder is preferred rather than very hot and spicy one.
In Andhra Pradesh, we prefer using Three Mangoes Chili powder or Joshi's Chili powder and mustard powder.
Now, ready mixed pickle masala is available in market. You have to just add mango pieces to the mixture and the pickle is ready in a jiffy!!!
While making pickles for the year, utmost care should be taken to see that the mangoes, utensils used, jars where the pickles are stored etc are absolutely dry.
Whenever mixing or transferring the pickles, hands and spoons also have to be dried thoroughly. The jars must be kept in a cool dry place and the jars have to be airtight.
Before starting pickle making, you have to get all the jars/bottles and all the vessels and spoons cleaned and dried.

Selection of mangoes:

In Andhra Pradesh, the process of selecting the mangoes, process of preparation, storage and serving the pickles is almost considered to be a ritual! The process is handed down from mother to daughter or mother-in-law to daughter-in-law!!

It is very important to pick the right variety of mangoes for pickle making. Mango must be mature with hard seed, firm and medium in size and sour. If the mangoes are not mature (hard seed is not developed), there is a chance that the pickle may not stay for long. When we were young, we used to get our mango supply from the village .The farmer used to say that the birds have started eating the mature mangoes. That is the indication that mangoes are ready to be picked for pickles. Parrots and other birds know when mangoes are mature!!  
It is necessary that the mangoes are raw and creamish in color when cut. The pieces must taste sour.
Taste and shelf life of the pickle is proportionate to the sourness!
Only mangoes which are directly plucked from the tree are to be used. Mangoes fallen to the ground may have some internal damage and the pickle may go bad.

In Andhra Pradesh pickle making starts from around last week of April. Most of the local vegetable markets have loads of mangoes heaped. The pickling season goes on till middle of May.

Cutting mangoes for avakaya is also a very difficult process. Every piece of mango has to have a part of the hard seed cover. If the pieces are squeezed while cutting, they are not used in the pickle. 

Each mango is cut into half. Then it is cut again into quarter. Every quarter piece is to be cut into 3 or 4 pieces according to your choice.

Professional cutters are available in the market to cut the mangoes into pieces. The instrument used to cut the mangoes has a firm handle on a butcher's knife and a firm base both joined at on end.

I am inserting some photographs of the process of cutting etc. 
I normally take a bucket and some clean water in bottles for soaking and cleaning the mangoes. After the mangoes are cleaned and dried, I spread an old sheet and get the mangoes cut on to that. I collect all the pieces in a dry container and bring them home for mixing.