Amchur: Process and usage

Amchur is a dehydrated product made from raw green mangoes. Traditionally Amchur is an Indian spice made from raw green mangoes that are cut, sun-dried, and pounded into powder. The basic objective of drying green mangoes was the removal of water to reach a level at which microbial spoilage can be avoided.

Usually, the dropped immature mangoes are dried in direct sunlight for preparation of amchur. Sun drying takes 16–18 hours for complete drying.

Amchur is also sold as dried mango slices, which practically fits the category.

Amchur is rich in iron content, vitamin A and vitamin E. Amchur is also rich in citric acid. It combats acidity and improves digestion to the flavor to curries, chutneys, soups.

Generally, Amchur is used as an acidulent in place of tamarind especially in North Indian states. It is widely used to give a sour and tangy taste to dishes. Traditionally, amchur is used for the preparation of pickle, chutney and sauces etc.
Amchur: Process and usage