Homemade amchoor / AMCHUR powder
HOMEMADE AMCHOOR POWDER RECIPE / DRY MANGO POWDER / HOW TO MAKE AMCHOOR POWDER AT HOME
BY DISHA LAHORI
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.
Homemade recipe of amchoor powder or dry mango powder which is often added to North Indian recipes for a slight tang and sourness. he 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.
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.
You can use amchur instead of tamarind or lemon juice .
USES – Amchoor or amchur (dried green mango powder) is used as a souring agent and has a fruity flavour. Unlike fruit juice, it doesn’t add moisture to food. It is often added to marinades, curries, chutneys and soups, in particular in North Indian cooking. It is also used as a thickener.
INGREDIENTS
5 raw mangoes Mangoes should be sour and firm .Use mangoes without fiber .
METHOD
Rinse and wipe the unripe mangoes completely dry.
Peel the skin , using a good peeler.
Use a sharp knife or slicer and slice the mangoes into thin slices .
Spread the thin peeled mango strips on a tray or a large plate in a single layer .
Cover the plate using net or very thin cloth
Keep it under sun for 3 to 5 days .
Change the place of the plates accordingly to get the maximum exposure to sunlight.
keep the plate inside during night.
The next day turn the slices so that it dries evenly from both sides .
Drying time the time can varies
,depending upon the sun duration and intensity.
The mango strips become crisp and break easily like a thin potato wafer.
Transfer to a mixie jar and grind to a fine powder.
Sieve it .
Remove and store amchoor powder in a jar.
Store at room temperature.
Use amchur powder as required to the recipes.
NOTE – 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.
DRYING THE MANGO STRIPS USING OVEN:
Place the tray with mango strips inside the preheated oven.
Heat it in the oven at 80 degrees C 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.
AMCHUR CHUTNEY – INSTANT AMCHUR JAGGERY CHUTNEY FOR CHAAT
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