Go Back Email Link
All About Amchur | Know Your Spice Amchoor or Mango Powder (Mangifera indica)

Amchur | Homemade Amchur Recipe | Dry Mango Powder

Sumit Malhotra
Amchur | Homemade Amchur Recipe | Dry Mango Powder - Amchur or Amchoor is one of the most important ingredient in North Indian cuisines. It is added to many popular recipes like Punjabi chole, rajma, aloo gobi, chaat masala etc. Here is the recipe for homemade amchur powder by Sun drying process.
Prep Time 5 d 15 mins
Total Time 5 d 15 mins
Course Condiment
Cuisine Indian, Punjabi
Servings 20 Servings
Calories 10 kcal

Ingredients
  

  • 1 kilogram Green Unripe Mangoes 5 Number
  • Sunlight

Instructions
 

  • Wash and dry the mangoes and peel them.
  • Peel the mangoes into thin strips or ribbons using a peeler.
  • Using the same peeler, peel the mangoes into thin strips or chips.
  • Spread the mangoes in a large plate or prat.
  • Cover well with a dry muslin cloth and keep it in the sun to dry for 6 to 7 hours.
  • Next day, remove the muslin cloth, toss the mango chips
  • Cover them again with a muslin cloth, and keep it in the sun to dry for 6 to 7 hours.
  • Repeat this process for 5 days.
  • Mango slices will turn crisp.
  • Blend it in a spice grinder till smooth.
  • Store it in an airtight container and use as per the recipe.
Keyword Amchoor, Amchur, Dry Mango Powder, Homemade Amchur Recipe, Make Amchur at Home