Amchoor is made by pulverizing sun-dried, unripe wild green mango into a fine powder. This pale beige to brownish powder has a slightly bitter and refreshing taste which can be used by itself or in a mixture. This tangy seasoning has a slight tropical aroma, and is similar to tamarind in flavor.

Cooking Tips
Commonly used in northern Indian cooking, especially vegetarian dishes, Amchoor gives a sour, tangy, fruity flavor to food - stir fried vegetable dishes, soups, curries. With a sharply sour flavor, it is added to chutneys, pickles and some stir fries much as vinegar is used in other parts of the world.

It is used especially in India in the famous Chal Masala consisting of mint, ginger, ajowan, cayenne, grenadine seeds, cumin seeds and amchoor.

We find also amchoor in Nepalese cuisine and some Middle Eastern dish. It's also used to tenderize poultry, meat and fish.

In Occidental Cuisine, it adds excitement to vinaigrettes, braised vegetables, fish court-bouillon or even perhaps a butter biscuit, and can replace lemon or vinegar. I also like to slip a little of it into a strawberry jus without telling anyone...

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Amchoor presented as dry mango pieces
In Pajushan (India), we find non-pulverized dry mango used in chutney

1. Wash amchoor thoroughly.
2. Pressure cook amchoor with plenty of water (approx..3 whistles) till tender.
3. Drain in colander, mash coarsely by hand.

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How to make your own Amchoor?

1. Choose large firm raw green mangoes. The omelette or raspuri varieties are best. Those with more flesh and lesser fibre.
2. Peel with a vegetable peeler. Slice into long thin slices, and put in strong sum immediately, by spreading on a clean dry cotton sheet in single layer. The slices should be in bright strong sun for at least 4-5 hours, to avoid them from discoloring.
3. Spread in a dry warm area in the night and spread again as before till the pieces are crisp and brittle.
4. Pound and then run in dry grinder till a fine powder is got. Sieve if required to make even powder. Store in clean sterile airtight jars.