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
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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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 Uttar Pradesh from where my roots are so the name Purvanchaltadka .Born and brought up in Mumbai currently staying in Nagpur heart of India and also center of the country.
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Wonderful share! Thanks.