- 3 firm Raw Mangoes
- 2-3 tbsp. Salt
- 1-2 Plastic Sheets/Trays
- Making amchur/amchoor involve 4-5 days of preparation and abundant sun light.
- Soak the firm raw green mangoes in enough water overnight.
- Take out the mangoes from water. Pat dry, with a clean and dry kitchen tissue or towel.
- Leave the mangoes to dry under fan for an hour.
- Now using potato peeler or knife, peel the outer green skin of the mangoes. Discard the peels.
- Now you can either use the same peeler to cut thin strips of the raw mango or you can make thin strips as shown in the pic above. Discard the stone.
- Leave the strips in colander for 15 minutes. Now add salt and gently toss.
- Spread a plastic sheet over a tray and place the pieces on it as shown in the picture.
- Leave the loaded tray under sunlight for 6-8 hours. (From 10 a.m. – 4 p.m.)
- You can see in the picture below, how the juicy pieces of raw mango turned the color and start to turn firm. Turn the pieces by tossing gently and leave it to dry again under sunlight for 6-8 hours.
- By now you can see the pieces have shrink in size and change in color. This means the pieces are getting dried. Toss again. Tossing helps in evenly drying of pieces.
- Toss again and check if the pieces are firm and crisp. If not then repeat the process of sun drying for another day or two.
- By now the raw mango pieces, if dried in abundant sun light by tossing at regular intervals, will turn crisp. Add these pieces to mixer jar and grind to coarse powder and sun dry this for another day and then make fine powder. Amchur powder is ready to use.
- My mom uses coarse powder only in making dal or chole and fine powder in tikkis or chats.