Amchur: How To Make And Store This Dry Mango Powder At Home
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Amchur or dry mango powder is often used to spice up sabzi and chutneys. It is readily available in the market, but you can also make it at home. There are many health benefits of consuming amchur powder in small proportions, which is why it’s also used in healthy drinks for weight loss purposes. In addition, if stored properly, amchur can last for a long time. So let’s find out how to make it at home.


  • Raw mango - 4
  • Salt - as per taste

How to make amchur powder?

  1. First, wash the raw mangoes, peel them and put them in water. Please take all the mangoes from the water and cut them into small and thin sizes like chips. You can use a chip cutting machine or even a knife for this if you want. 
  2. Soak mangoes in water so that they do not turn black.
  3. Now, take out all the mango pieces from the water and sieve (bring out all the moisture) to remove all its water.
  4. After this, take a cotton cloth and spread all the mango pieces to dry in 2 to 3 days.
  5. When the mango slices get completely dry, please put them in a mixer jar and grind them. You may have to scrape it two to three times to get a finer grind of mango.
  6. Now, add salt as per taste, filter it and then smooth the coarse grains again in the mixer.
  7. Take out the mango powder in a bowl. Keep in mind that there should not be a single drop of water in the bowl.

Takeaway Tip: Coarse pieces may come out (if not grinding in the mixer). You can use them to make sabzi or pickles. Apart from this, if you want, you can keep these pieces immersed in a cup of water to make chutney.

How to store amchur powder?

  1. Using salt in amchur powder increases its shelf life and won’t stale and spoil quickly.
  2. After making the amchur powder, please keep it in an airtight container. Make sure this container is completely dry and does not contain a single drop of water.
  3. Now keep this container in a cool place. This way, you can easily use it for six months.