Mango Amchoor (Sun-Dried Mango Powder)
A traditional Indian condiment made from sun-dried green mangoes seasoned with turmeric, chilies, and ginger. This tangy powder is used to add sourness to dishes and can be stored for months.
Ingredients
- 4 medium mangoes Green mangoes, peeled and quartered (Use firm, unripe mangoes)
- 2 tablespoons Salt for initial sprinkling (For first drying phase)
- 1 tablespoon Turmeric powder, dry (Pounded or ground)
- 2 teaspoons Dried red chilies, pounded (Adjust to taste)
- 1 teaspoon Dry ginger powder (Pounded or ground)
- 1 tablespoon Salt for final sprinkling (For second drying phase)
More recipes using Green mangoes
Sweet Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, tamarind, raisins, and aromatic spices. This preserve-style condiment requires a 36-hour salting process and yields a large batch suitable for bottling.
Green Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, spices, raisins, and vinegar. This preserve-style condiment pairs wonderfully with curries, grilled meats, and cheese.
Green Mango Preserve
A traditional preserved green mango recipe that creates a sweet, crystallized preserve that keeps for years. Unripe mangoes are peeled, pitted, and simmered in sugar syrup until preserved.
Green Mango Burta
A traditional Indian condiment made from raw green mangoes, ground into a pulp and mixed with spices, mint, and sugar. This tangy-sweet burta is perfect as a side dish or accompaniment.
Instructions
- 1Peel the green mangoes and cut them into quarters, removing the pit. Place the mango pieces in a large shallow tray or plate.
- 2Sprinkle the initial salt evenly over the mango quarters. Place the tray in direct sunlight in a well-ventilated area. Cover loosely with cheesecloth to protect from insects. Leave in the sun for 2-3 days, bringing indoors at night, until the mangoes begin to dry and shrivel.
- 3Once the mangoes have begun to dry and are partially shriveled, rub each piece thoroughly with the dry turmeric powder, pounded dried chilies, and dry ginger powder. Ensure all surfaces are coated with the spice mixture.
- 4Sprinkle the final salt over the spice-coated mango pieces. Return the tray to direct sunlight and continue drying for another 3-5 days, bringing indoors at night, until the mangoes are completely dried, hard, and brittle with no moisture remaining.
- 5Once completely dried, transfer the dried mango pieces to clean, dry glass bottles or airtight containers. Store in a cool, dry place. The amchoor can be used as whole pieces or ground into powder as needed.
