Amchur Powder Recipe : How to Make Amchur Powder at Home

7 years ago

This is quick fix recipe where the mangoes are dried and crushed to powder. The Amchur Powder Recipe is very simple and easy to follow. To make the Dry Mango Powder at home, you would only need raw mangoes. These unripe mangoes are also called as Kachhi Keri.

Amchur Powder

  • Author:
  • Recipe Category: Spices and Powders
  • Cuisine: Indian

Description: The Amchur Powder Recipe is very simple and easy to follow. You need only raw mangoes. In this recipe, the unripe mangoes are dried and crushed to powder.

Amchur Powder Recipe - How to Make Amchur Powder at Home

Ingredients for Amchur Powder Recipe:

  • Raw Mangoes – 5 units

Note: The mangoes used should be unripe and must have firm skin. You can use medium sized mangoes. The raw mango is also known as Kaccha Aam.

Steps for Amchur Powder Recipe:

It is very easy to make amchur powder at home if you have dried mango strips. With the raw mangoes, you must wash, dry and peel the mango strips. Then grind these dried strip to powder.

Instructions to Cut Mango Strips:

  • Take raw mangoes (Kaccha Aam) and wash them nicely.
  • Using cloth, dry the washed raw mangoes.
  • Now, with the help of peeler, peel these mangoes.
  • Do not leave any trace of the skin on the mangoes, peel properly.
  • Once the skin is removed, you must peel whole dry mangoes into very thin stripes.
  • Carefully peel dry mangoes into thin strips slowly.
  • Now, take a plate and clean it using dry cloth.
  • Place the thin mango strips/chips in it. Use more plates if needed.

Note: It may be tough to peel the skin of the raw mangoes. Be careful.

Drying the Mango Strips under the Sun: (Recommended Method)

  • Cover the plate using transparent glass lid or very thin cloth
  • Now, place the plates under sunlight for 4-5 days.
  • Change the place of the plates accordingly to get the maximum exposure to sunlight.
  • keep the plate inside during night.
  • Within 4 days, the mango stripes should be dry and crisp.
  • If there is still trace of little moisture in the mango strips, then dry it for 1 more day.
  • Check if the mango strips are dried and crispy.
  • Take it inside and proceed for making the amchur powder.

Note: The number of the days required for drying the mango strips would vary based on the sun intensity. It would also depend on the duration of the sun.

Drying the Mango Strips Using Oven:

  • When working with oven, make sure you are placing the mango chip in an oven tray, not in steel plate.
  • Now, pre-heat microwave oven slightly to a very low temperature.
  • Place the tray with mango strips inside the oven.
  • Heating the oven to 80 degrees Celsius will take 12-15 hours for mango strips to dry.
  • This time depends on the thickness of the mango strips as well as the temperature of the oven.
  • Take them out and let them cool. It will become crisp after cooling.
  • Once the mango strips are completely dry and crisp, you can make the amchur powder.

Note: The time require for drying the mango strips would vary with the temperature of the oven. It would also depend on the type of the oven.

Grinding to Make Amchur Powder:

  • Take a mixer-grinder jar and clean it using a dry cloth.
  • Now, add the dried mango strips into the jar.
  • Grind the dried mango strips into very fine & smooth powder.
  • Grind the amchur powder for around 30 seconds to 1 minutes.
  • Check if there are still any trace of mango strips.
  • Grind the amchur powder for more 10 seconds if needed.
  • Once all the mango strips are grinded into fine amchur powder, transfer them to a plate.
  • Spread it throughout the plate and let it cool.
  • Once cooled to normal temperature, transfer the amchur powder into an air-tight container.
  • Use amchur powder when needed.
  • Store it in cool and dry place.

Note: The final mixture should be the smooth powder with no impurities or strip particles.

Alternate Method for Amchur Powder:

  • You can buy dried mango strips from a local shop.
  • Grind it into fine and smooth powder.
  • Your amchur powder is ready.
  • Store it in cool and dry place
  • Use the amchur powder when needed.

Note: This method is best when you don’t want to do the peeling and drying process.

Additional Information:

  • Calories: 10 calories
  • Total Time: PT15M
  • Serves: 75 Grams
  • Date Published:

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This tangy flavoured spice powder is very essential for all the dishes of the Punjabi Cuisine. It is also most important ingredient when you want to perk up the flavours of your dish.

To prepare this fruit spice powder, you need to dry the unripe mango. Cut these mangoes in strips or chips and allow them to dry naturally in sunlight or artificially in oven. Wait till the slices of mangoes become crunchy and crispy. Then take these slices and grind them to powder.

Remarks:

  • Properly dry the mango strips. Otherwise, you can’t grind it into a fine powder.
  • When using oven to dry the strips, if you keep your temperature at 60 degrees it will take 20 hours
  • If you keep your temperature at 50 degrees, it will take 24 hours.
  • Do not keep oven’s temperature above 100 degrees.
  • Once dried, you must not keep mangoes strips for a longer time, they won’t remain crispy.
  • They would become chewy and you would have to re-dry them.
  • If you are buying dried mango strips from the shop, make sure you remove the impure ones before grinding.
  • I’ll still recommend you to dry the mango strips under sunlight for 3-4 hours after buying them from the shop.

Serving:

Normally, amchur is added at the very last stage of cooking. When the curry or the gravy is ready, you can sprinkle some dry mango powder. It is used for flavoring curries and chutneys. It can be added to Indian vegetable stew and soups. At times, you can add it in the preparation of Sambar. It is also added to many popular Punjabi Dishes like spicy Chole Palak.

You can also add it to snacks like:

Quick Tip:
  • This proportion of mango powder can last up to a couple of months.
  • Make in it small quantity, so that you flavors remain fresh.

What is meant by Amchur powder?

The mango is also known as “Aam”.  Thus, Amchur powder means the crushed form of mangoes. It is fruit spice powder. The raw and unripe mangoes are used to prepare it. These citrusy mangoes are dried and grounded. The addition of this powder infuses the sourness and tanginess to the food.

The change is flavors of the food can easily be differentiated before and after the addition of the amchur powder.

What does mango powder taste like?

The taste of dry mango powder or Amchur is a bit tangy and tarty. At the same time, it is sour and has little sweet.

What can I use instead of Amchur?

You can use tamarind instead of Amchur. Also, you can substitute Amchur with few drop of lemon or lime juice.

How to Select Amchur Powder from Store?

  • Get the known and best brand product.
  • The texture must be fibrous.
  • The color must be pale sandy.
  • Check the expiry date.
  • Ensure the closed packet.

Dried mango powder or the Amchur powder is nothing but the Indian masala prepared by grinding dried mangoes. Amchur is called as dry mango powder. Its addition in food gives the touch of tangy and sour flavors. It also has a slight hint of sweetness. This Amchur powder is also available in store, but homemade Amchur Powder is best. The strong aroma of the grounded powder is enough to tempt you.

The taste and flavours of raw mangoes is retained in this powder. The preparation is very simple, the only time goes is in peeling and drying the mangoes. You have to peel the mango skin and slice I into very thin strips. You need to be patient, while drying the mangoes. After they are dried, it is just the task of just few minutes to grind them into a fine powder.

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