Amchur Powder | Amchoor (Dry Mango Powder) » Dassana’s Veg Recipes

Since India is a ‘masala or spice field’ tradition, nothing is healthier than making your personal spice powders at residence. Not solely the expertise is enriching, however the entire deal is solely joie de vivre! You’ll really feel related with this Dry Mango Powder, additionally known as as Amchur Powder, whereas making it at residence. One of the vital intrinsic components in Punjabi and North Indian cuisines, Amchoor Powder imparts a streak of tang to any dish it’s added to.

About Amchur Powder

A wide range of North Indian and Punjabi recipes use Amchur Powder (Dry Mango Powder) and dried pomegranate seeds powder to get a slight trace of sourness in them. Whereas tamarind, kokum and lemon are frequent souring brokers in Western and South India, you wouldn’t discover these in Northern components of India.

Primarily, Amchoor Powder and one other standard Indian spice combine known as the Garam Masala are added on the final stage of cooking, when the dish is sort of prepared. The style is kind of distinguished. So, you’ll be capable of discover a distinct distinction in any curry or sabzi, earlier than and after the addition of Amchur Powder.

Dry Mango Powder is totally important in lots of Punjabi preparations like Chana Masala, Paneer Tikka, Bhindi Masala, and so forth. to get the correct style. Chances are you’ll experiment by changing Amchoor Powder with alternate options like lemon juice or tamarind, however be sure you get a modified taste profile.

Extra on This Dry Mango Powder

The one and solely ingredient that you’ll require to make Amchur Powder is uncooked, inexperienced unripe mangoes or kairi/keri. In the event you dissect the phrase amchur/Amchoor – ‘am’ is ‘aam’ or a Hindi phrase for mango and ‘chur/choor’ is ‘to crush, crumble or powder’ – therefore, the title. The style of dry mango powder is bitter.

How is it made: Uncooked, inexperienced, unripe mango chips or strips are first sunbathed for a couple of days until they flip dried, brittle and crisp. Then, these mango items are powdered finely. That is the explanation Amchoor Powder is known as Dry Mango Powder in English.

Yield: Through the use of 3 small uncooked mangoes, I acquired about 75 grams of Amchur Powder. So, extra the amount of mangoes in quantity, extra the yield. When utilizing a house scale utilization, 2 to five small to medium uncooked mangoes are sufficient. This a lot is definitely floor at residence and it is possible for you to to make use of it for a few months.

Selfmade Amchoor Powder is at all times higher than those out there available in the market, shops and even on-line as of late. Whenever you end grinding the dried mango chips, the aroma from the grinder will probably be sufficient to get you satisfied that the time spend in making the Dry Mango Powder was value.

Methods of Drying

Primarily, there are two methods you’ll be able to dry the mango chips for the Dry Mango Powder:

1. Solar Dry – That is the unique method to make a ravishing, contemporary batch of Amchur Powder at residence. Maintain the mango items within the solar for about 2 to three days. The variety of days could change as per the energy and length of solar mild.
2. Oven Dry – In case you are at a spot the place you don’t get adequate daylight, then you should use your oven to dry the mango items. Set your oven on the lowest temperature: between 50 levels C/122 levels F to 90 levels C/194 levels F. Relying on the temperature vary, the mango chips will take about 10 to 24 hours for drying. As soon as correctly dehydrated, the mango items would break simply and grow to be powdery too in the event you press them.

The bottom temperature in my oven is of 60 levels C/140 levels F. Through the day, I’d hold the mango items for 7 hours within the oven at this temperature. This I did for 3 days. Within the night time, I’d cowl them with a muslin material and hold at room temperature. It took me 21 hours to get the mango items fully dried and crisp.

When you’ve got a dehydrator, you’ll be able to strive drying and dehydrating the mangoes in it. I’ve not used a dehydrator so I can not inform my expertise a couple of dehydrator. However you’ll be able to strive drying the mangoes in it.

Step-by-Step Information

Methods to make Amchur Powder

Prep Mangoes

1. Earlier than you start make it possible for all of your spoons, plates, tray, knife, peeler, grinder and fully dry and clear.

Rinse and wipe 3 small or 2 medium-sized inexperienced, unripe, uncooked mangoes fully dry. Peel the pores and skin. That is the hardest half. Use peeler.

With the identical peeler, peel the mangoes into skinny strips. The strips or chips should be thinly peeled. Peeling the mango flesh is simpler than peeling the pores and skin.

2. Unfold the skinny mango strips on a tray or a big plate. You can even use 2 to three trays or plates to make the drying simpler.

For simple cleansing, you’ll be able to line the tray with a parchment paper.

Dry Mangoes

3. Now, warmth your oven to its minimal. Place the mango strips within the oven. Relying on the temperature, it could take wherever between 10 hours to 2 days or extra.

I heated the oven at 60 levels Celsius and it took about 21 hours for the mangoes to dry fully over a interval of three days. I’d dry them within the oven for 7 hours throughout the day. At night time, I’d hold the tray lined with a muslin in a dry place.

4. The mango strips grow to be crisp and break simply like a skinny potato wafer. As quickly as they cool, powder them within the grinder.

In the event you hold for extra time after they’ve been cooled, then a few of the chips free their crispness and get a chewy texture. Then, you’ll have to dry them once more within the oven for a couple of hours until they grow to be crisp.

A couple of chips which have been peeled thickly could also be thick and never crisp. But when they’ve dried correctly, then they simply get powdered within the grinder.

Make Amchoor

5. As quickly because the mango strips cool, add them to a dry grinder or spice grinder. Grind to a high-quality powder.

6. Take away and retailer Amchur Powder or Dry Mango Powder in a clear dry jar. Seal with an hermetic lid. Word that 3 small mangoes yielded 75 grams of Amchoor Powder.

Retailer at room temperature in a clear glass jar or BPA free plastic jar in a cool dry place. You can even hold the jar with the amchur powder within the fridge.

Selfmade amchoor retains nicely for six months. When you’ve got saved and used it appropriately it will probably final for greater than 6 months.

7. Use home made Amchur Powder in your recipes, as wanted.

Knowledgeable Ideas

1. It’s advisable to soak the uncooked mangoes in water for two to three hours earlier than peeling them, in the event you keep in extraordinarily scorching weather conditions. This soaking helps in eradicating some warmth from the fruit.
2. To seek out out whether or not the mango items are fully dried to be processed into the powder, choose a chunk or two and press or break them together with your hand. They need to simply snap and break and grow to be powdery.
3. You possibly can both sundry the mango items or dehydrate them in an oven. Particulars are talked about above.  
4. After the Amchoor Powder is processed totally, put in an hermetic container and retailer at room temperature.
5. If saved incorrectly, the Dry Mango Powder will lose its freshness and grow to be unusable. If saved appropriately, it stays good for a yr.

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This Amchur Powder recipe from the weblog archives first revealed in August 2014 has been republished and up to date on 2 Jun 2022.