Dry Mango Powder, Amchur Powder
by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 24607 times
Anybody who has tried their hand at making North Indian dishes will be familiar with this ingredient!
Indeed, Amchur or Dry Mango Powder is a very commonly used ingredient, which adds a peppy tang to dishes ranging from snacks and chaats to parathas and subzis .
Here we show you how to make fresh, homemade amchur that tastes perfect. Keep a bottle of amchur in your spice rack at room temperature and use it to add zing to your culinary creations!
Some of the popular recipes that use dry mango powder are Aloo Chaat and Aloo Tuk .
- Wash and pat dry the mangoes and peel it using a peeler.
- Using the same peeler, peel the mangoes into thin strips or chips.
- Spread the mangoes in a large steel plate, cover it well with a dry muslin cloth and keep it in the sun to dry for 4 to 5 hours.
- Next day, remove the muslin cloth, toss it and cover it again with a muslin cloth, and keep it in the sun to dry for 4 to 5 hours.
- Third day, remove the muslin cloth, toss it again, it must have shirnked by this time and also partially dried, cover it again with a muslin cloth and keep it to dry in the sun approx. 5 hours.
- Repeat step 5 to dry it for 1 more day or till the mango slices turn crisp.
- Blend it in a mixer till smooth.
- Store it in an air-tight container and use as required.
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