Mango season is going on and make whatever you can of them a simple recipe of amchur which you can make in the house and store it.instead of buying them why don’t you just make it with the given recipe here.Amchur doesn’t get spoiled and is used in all most every Indian cooking especially in achars/pickle amchur is mostly used in North Indian dishes.
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Let’s get the recipe
Method
- 1 kg raw mangoes/ kairi
- Peel / chop the skin
- Then peel the raw mango thin
- Spread them on cloth or plate
- Sun dry them for 4 days or till crisp
- Take a blender and grind to a fine powder
- Store in an air tight container
- Use them as required
- After sundrying this makes into half bottle of amchur so don’t panic with drying 1 kilo of raw mango.
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Published by Sadhana Mishra
Hi Folks
Sadhana Mishra here,
I am the cook,photographer and the writer of this blog Purvanchal Tadka,a complete vegetarian site.Frankly saying cooking became passion after having twin babies and for them I started experimenting with cooking and started learning,still learning.Recipes here are from my kitchen fully tried and tested,some from my kitchen and some from the internet,An amatuer photograher you can see,learning her way out.Purvanchal is the eastern region of Uttarpradesh from where my roots are so the name purvanchtadka.Born and brought up in Mumbai currently staying in Nagpur heart of India and also centre of the country.
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sadhanam7780@gmail.com
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Wonderful share! Thanks.
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