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. It is then ground to perfection.
Here are the steps to follow to make amchur powder at home.
KEY TAKEAWAYS
- Amchur powder, also known as dried mango powder, is a delightful seasoning that enhances the taste of several dishes with a tangy undertone.
- Preserve the freshness of the powder by storing it in an airtight container in a cool, dry place. Do not keep the container in the fridge.
- The powder can be used in different curries, snack items, chaat varieties, pickles, meat and vegetable marinades, chutneys, as well as in sauces.
- Amchur powder typically tastes tangy and subtly sweet with a citrusy undertone.
- Khatai powder and kairi powder offer a somewhat similar taste as amchur powder.
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.
(Pro 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.
(Pro 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.
Recipe Card

Amchur Powder
Ingredients
- 1 kg Fresh raw mango
- 1 tso Turmeric powder (optional)
Instructions
- Take about 1 kilogram of fresh raw mangoes or as much as you want to make powder of, peel and deseed them.(Pro tip: You may dry the mango pieces as they are or use a pinch of turmeric to mix with them as a preservative).
- Leave dry them under the sun in a large bowl for about a week until they are dried nicely.
- Transfer the dried mango pieces into a grinder.
- Grind them nicely.(Pro tip: You may grind it a couple of times if you want a smoother and finer powder.
- Transfer the powder to a bowl and your amchur or dried mango powder is ready.
Notes
- Use unripe green mangoes to make amchur powder at home.
- Ensure that the mango slices are free from moisture. I suggest sun-drying them for at least a week before grinding to achieve the right texture of the powder.
- I prefer a smooth texture in my masala powder and therefore grind it a couple of times. However, you may leave it a bit coarse if you prefer it that way.
- I suggest adding a few grains of rice to the container while storing. It will absorb excess moisture and prevent clumping.