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amchur powder recipe, how to make amchur | dry mango powder recipe

amchur powder recipe with step by step photos – amchur or amchoor is one of the most important ingredient in punjabi cuisine. it is added to many popular punjabi recipes like punjabi chole, rajma, aloo paratha, aloo baingan, aloo matar, chana dal, paneer kulcha, bharwan shimla mirch and so on.

amchur powder is made from raw unripe mangoes called as keri/kairi. to make amchur, unripe mango strips or chips are dried in sunlight for few days until they become brittle and crisp. then these mango pieces are ground to fine powder. thats why amchur is called as dry mango powder in english. ‘am’ is a short word for aam, meaning mangoes in hindi and ‘chur or choor’ means to crush, crumble or powder.

to get a slight tang and hint of sourness, in many north indian recipes, amchur powder and dried pomegranate seeds powder are added. usually souring agents like lime, tamarind and kokum are not used in north india. while kokum & tamarind is used in western india, lime and again tamarind is commonly used is south india.

normally, amchur is added at the very last stage of cooking. when the curry is almost ready and then amchur and garam masala are added. you can feel the difference of curry or sabzi before addition of amchur and after the addition of amchur.

in many punjabi recipes, to get the right taste amchur is essential. although you can try to replace amchur by alternatives like lemon juice or tamarind, but the taste changes.

there are two ways to dry the mango chips or strips:

1. sun drying method – generally we sun dry the mangoes. we keep the mangoes in the sun for about 2 days.  depending on the intensity & duration of the sun light, you can dry the mangoes for about 2 to 3 days.

2. oven drying method – this method is suitable, if you do not get sufficient sunlight and have an oven at home. in this post, due to the monsoons, i have dried the mangoes in the oven. the oven has to be set at its lowest temperature. the temperature can range anywhere between 50 degrees celsius/122 degrees fahrenheit to 90 degrees celsius/194 fahrenheit. depending on the temperature range, it may take about 10 hours to 24 hours for the mango chips to dry. my oven has the lowest temperature of 60 degrees celsius/140 degrees fahrenheit. i kept them in the oven during the day for 7 hours. in the night, i would cover them with a muslin cloth and keep at room temperature. i kept for 3 days for 7 hours everyday. so it took 21 hours for the mango chips to completely dry and become crisp. they actually break easily and become powdery when you press or break them.

homemade amchur powder is much better than the store bought one. when you are done finishing grinding the amchur powder, then the aroma which comes from the grinder is enough to make you convinced, that the time spend was worth it.

if you are staying in hot climate then you can soak the unripe mangoes in water for 2 to 3 hours before peeling them. this soaking of the mangoes, helps in taking away some heat from the mangoes. then peel and dry them in sun for 2 to 3 days

from 3 small unripe mangoes, i got 75 gms of dry mango powder. so more the number of mangoes, the more is the quantity of mango powder. for home scale usage, 2 to 5 small to medium mangoes is enough. this amount of amchur powder gets easily ground at home and can be utilized for a couple of months.

few recipes where amchur powder is added are samosapaneer tikka, stuffed bread pakora, bhindi masala, achari paneer tikka, amritsari chole, aloo kulcha, pindi chole etc.

amchoor or amchur powder recipe below:

5 from 3 votes
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amchur powder recipe | dry mango powder recipe
prep time
15 mins
total time
15 mins
 
amchur powder - dried mango powder often added to north indian recipes for a slight tang and sourness.
course: condiment
cuisine: north indian
author: dassana
ingredients (1 cup = 250 ml)
  • 2 to 5 medium sized raw unripe mangoes (keri or kairi)
how to make recipe
  1. rinse and wipe the unripe mangoes completely dry.
  2. peel the skin. this is the toughest part. use a good peeler.
  3. with the same peeler then peel the mangoes into thin strips or chips.
  4. the strips or chips have to be thinly peeled. peeling the mango flesh is easier than peeling the skin.
  5. spread the thin peeled mango strips on a tray or a large plate.
  6. you can also use two to three trays or plates to make the drying easier.
there are two ways to dry the unripe mango strips.
  1. sun drying method: keep them in sun for few days. usually it takes 2-3 days to dry them in the hot sun of north india. but the time can varies depending upon the sun duration and intensity.
  2. using oven - heat your oven to its minimum. place the mango strips in the oven. depending on the temperature it may take anywhere between 10 hours to 2 days or more.
  3. i heated the oven at 60 degrees celsius and it took about 21 hours for the mangoes to dry completely.
  4. the mango strips become crisp and break easily like a thin potato wafer. as soon as they cool, you powder them in the grinder.
  5. if you keep for more time, then some of the chips loose their crispness and get a chewy texture. then again you will have to dry them in the oven for a few hours till they become crisp.
  6. a few chips which have been peeled thickly may be thick and not crisp. but if they got dried properly, then they get easily powdered.
  7. as soon as they get cooled, add them to a dry grinder. grind to a fine powder.
  8. remove and store amchur powder in a jar. 3 small mangoes yielded 75 gms of amchur powder. store at room temperature.
  9. add amchur powder as required to the recipes.

more how to recipes:
1. homemade sambar powder
2. how to make garam masala
3. how to make ginger garlic paste
4. how to make pav bhaji masala powder


step by step dry mango powder or amchur recipe:

1. rinse and wipe the unripe mangoes completely dry. peel the skin. this is the toughest part. use a good peeler. with the same peeler, then peel the mangoes into thin strips. the strips or chips have to be thinly peeled. peeling the mango flesh is easier than peeling the skin.

2. spread the thin peeled mango strips on a tray or a large plate. you can also use two to three trays or plates to make the drying easier.

3. now heat your oven to its minimum. place the mango strips in the oven. depending on the temperature it may take anywhere between 10 hours to 2 days or more. i heated the oven at 60 degrees celsius and it took about 21 hours for the mangoes to dry completely.

4. the mango strips become crisp and break easily like a thin potato wafer. as soon as they cool, you powder them in the grinder. if you keep for more time, then some of the chips loose their crispness and get a chewy texture. then again you will have to dry them in the oven for a few hours till they become crisp. a few chips which have been peeled thickly may be thick and not crisp. but if they have got dried properly, then they easily get powdered in the grinder.

5. as soon as they get cooled, add them to a dry grinder. grind to a fine powder.

6. remove and store amchur powder in a jar. 3 small mangoes yielded 75 gms of amchur powder. store at room temperature.

7. add amchur powder as required to the recipes like  tawa paneer masala, bharwan shimla mirch, palak paneer, bharwan bhindi, bhindi do pyaza, peshawari chole etc.




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This post was last modified on April 28, 2017, 3:11 pm

    Categories North Indian RecipesVegan Recipes