Amchoor (Mango Powder)
Amchoor is a sun-dried, raw mango powder commonly used in Indian cooking. Sweet and tart, amchoor is used for pickling, stir-fries, and curries; a great way to add a tang to dishes without actually adding to their moisture. Here we make it in a slow cooker.
Makes: 1Hands-on: 25 minutesTotal: 12 hours 25 minutesDifficulty: Easy
- 2 lbs. raw mango
- Cut the head of each mango. Using a peeler, peel the outer skin and discard. Next, work on the flesh, peeling thin strips until you reach the seed.
- Place the strips in a thin layer on a baking sheet or sieve. Dry either outside under the hot sun, or in a dehydrator, or in your convection oven. Turn the oven to a warm setting (around 140 to 170°F).
- Let it sit under the heat for 10 to 12 hours or until the mango strips are as dry as a dry leaf, with no moisture left.
- Using a spice grinder, grind the dried strips into a fine powder. Store in airtight containers in a cool, dry place; will last about 10 months.