There is a special pride and happiness when you get to learn new things. Same is the situation with me. Last week the house was flooding with raw mangoes. Actually one of my uncle bought firm green raw mangoes for pickling…some went in making pickle, with some mom made aab shola and with remaining she made amchur. Let me tell you nothing can beat homemade amchur | dry mango powder.
Though my mom makes amchur at home every year during summers when raw mangoes are in produce…I never paid attention to it, till I started blogging….But every year during summers I visit my mom for 3-4 days that too to attend any family function or wedding. This year I am here for a month and so I got to see how amchur is actually made at home. Documented each and every step of this making for my future use and for you all who are interested in making amchur powder at home.
Abundant sun light is the key element in making homemade amchur powder. Perfectly dried and powdered amchur powder smells like honey and sour fruity flavour of this add punch to any required recipe. Best used to flavour the recipes like kachori, samosa, pakoda, etc., ….where amchur powder is used to impart sour flavor without moisture.
Homemade Amchur Powder
- 3 firm Raw Mangoes
- 2-3 tbsp. Salt
- 1-2 Plastic Sheets/Trays
How to make Amchur Powder at home
- Making amchur | amchoor involve 4-5 days of preparation and abundant sun light.
- Soak the firm raw green mangoes in enough water overnight.
- Take out the mangoes from water. Pat dry, with a clean and dry kitchen tissue or towel.
- Leave the mangoes to dry under fan for an hour.
- Now using potato peeler or knife, peel the outer green skin of the mangoes. Discard the peels.
- Now you can either use the same peeler to cut thin strips of the raw mango or you can make thin strips as shown in the pic above. Discard the stone.
- Leave the strips in colander for 15 minutes. Now add salt and gently toss.
- Spread a plastic sheet over a tray and place the pieces on it as shown in the picture.
- Leave the loaded tray under sunlight for 6-8 hours. (From 10 a.m. – 4 p.m.)
- You can see in the picture below, how the juicy pieces of raw mango turned the color and start to turn firm. Turn the pieces by tossing gently and leave it to dry again under sunlight for 6-8 hours.
- By now you can see the pieces have shrink in size and change in color. This means the pieces are getting dried. Toss again. Tossing helps in evenly drying of pieces.
- Toss again and check if the pieces are firm and crisp. If not then repeat the process of sun drying for another day or two.
- By now the raw mango pieces, if dried in abundant sun light by tossing at regular intervals, will turn crisp. Add these pieces to mixer jar and grind to coarse powder and sun dry this for another day and then make fine powder. Amchur powder is ready to use.
- My mom uses coarse powder only in making dal or chole and fine powder in tikkis or chats.
Storing Amchur (Dry Mango) Powder
Always use a sterilized, clean and dry air tight container to store this powder. Only use clean and dry spoon while taking out this powder. My mom always uses wooden spoon in amchur powder.