5 from 1 vote

Elevate your dishes with homemade amchur powder, a tangy delight crafted from dried mangoes.

Follow the concise guide for a quick, flavorful transformation from fresh raw mangoes to a versatile powder.

Discover storing tips, alternatives, and culinary possibilities, making this homemade seasoning a must-have in your kitchen.

Table of Contents

KEY TAKEAWAYS

Create your own Amchur Powder for a delightful homemade seasoning.
Elevate curries, snacks, and sauces with the tangy burst of Amchur Powder.

Follow the easy step-by-step guide for making Amchur Powder from fresh raw mangoes.
Enhance your craftsmanship with expert tips for optimal texture and taste.
Preserve the freshness by storing Amchur Powder in a cool, dark place with these simple tips.

How to Make Amchur Powder? (Step by Step Guide with Images)

Step 1: Take about 1 kilogram of fresh raw mangoes or as much as you want to make powder of, peel and deseed them.

(Expert tip: You may dry the mango pieces as they are or use a pinch of turmeric to mix with them as a preservative).

Step 2: Leave dry them under the sun in a large bowl for about a week until they are dried nicely.

Step 3: Transfer the dried mango pieces into a grinder.

Step 4: Grind them nicely.

(Expert tip: You may grind it a couple of times if you want a smoother and finer powder.

Step 5: Transfer the powder to a bowl and your amchur or dried mango powder is ready.

Pro Tips for Making Amchur Powder

Mango Selection: Choose ripe, aromatic raw mangoes for optimal flavor.

Sun-Drying: Ensure thorough sun exposure for a week to achieve the desired dryness.

Grinding Technique: For a smoother texture, grind the dried mango pieces a couple of times.

Amchur Powder Storing Tips

Airtight Container: Store in a sealed container to prevent moisture and preserve flavor.

Cool, Dark Place: Keep away from heat and sunlight to maintain the powder’s potency.

Avoid Clumping: Add a few rice grains to absorb any excess moisture and prevent clumping.

How Does Amchur Powder Taste?

Homemade amchur powder offers a lively tangy burst, harmoniously balanced with subtle sweetness and a refreshing citrusy zing.

This versatile seasoning contributes umami depth, enriching the overall taste with earthy undertones.

Elevate your dishes with a natural and wholesome flavor that distinguishes the homemade version, making every bite a delightful experience.

Amchur Powder Alternatives

Khatai Powder
Kairi Powder

Amchoor Masala Powder

What Dishes Can Amchur Powder be Used in?

Curries: Add amchur powder to both vegetarian and non-vegetarian curries for a tangy kick.

Chutneys and Sauces: Incorporate the powder into chutneys, sauces, and dips for a unique sour element.

Snacks and Chaat Varieties: Sprinkle amchur powder on snacks like samosas, pakoras, or chaats for an extra layer of flavor.

Marinades: Use it in marinades for meats and vegetables to impart a tangy and slightly sweet taste.

Pickles: Include the powder in pickle recipes to elevate the sourness and overall taste.

Recipe Card

Amchur Powder

By Mita Mondal

Amchur powder is a tangy and sour spice made from dried unripe (raw) mangoes. The mangoes are peeled, deseeded, and then dried under the sun until they become dehydrated and crispy.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Condiments

Cuisine Indian

Servings

Calories 30 kcal

Ingredients

▢ 1 kg Fresh raw mango
▢ 1 tso Turmeric powder (optional)

Instructions

Start with fresh raw mangoes, around 5 kilograms, or however much you'd like to turn into powder. Peel and remove the seeds from the mangoes.

Place the peeled and deseeded mango pieces in a large bowl and leave them out in the sun for about a week. Make sure they are spread out evenly in the bowl for proper drying.
Once the mango pieces are thoroughly dried and crispy, put them into a grinder.
Grind the dried mango pieces into a fine powder.

Transfer the finely ground powder into a bowl, and congratulations! Your homemade Amchur Powder, also known as dried mango powder, is now ready to use in your favorite recipes.

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Notes

Mango Selection: Choose ripe, aromatic raw mangoes for the best flavor. The quality of the mangoes significantly impacts the taste of the final powder.

Drying Process: Ensure thorough drying under the sun for about a week. The mango pieces should become brittle and completely dehydrated before grinding. Proper drying prevents mold and preserves the powder's shelf life.

Turmeric Option: Using a pinch of turmeric while drying the mango pieces acts as a natural preservative. It helps maintain the powder's color and freshness.

Grinding Technique: Grinding the dried mango pieces to a fine powder is key. If aiming for a smoother texture, grind the powder a couple of times. This step determines the powder's consistency.

Storage: Store the homemade Amchur Powder in an airtight container placed in a cool, dark spot. This prevents moisture absorption, clumping, and maintains the powder's potency and flavor.

Usage Tips: Start by adding small amounts of Amchur Powder to your dishes and adjust according to taste. It's a concentrated seasoning, so a little goes a long way.

Experimentation: Amchur Powder isn't limited to traditional recipes; feel free to experiment with various cuisines. It can add a unique tanginess to salads, marinades, and even beverages.

By following these recipe notes, you can create a high-quality homemade Amchur Powder that adds a delightful tangy punch to your culinary creations.