Preparation of Amchur
To make amchur, early season mangoes are harvested while still green and unripe. Once harvested, the green mangoes are peeled, thinly sliced, and sundried. The dried slices, which are light brown and resemble strips of woody bark, can be purchased whole and ground by the individual at home, but the majority of the slices processed in this way are ground into fine powder and sold as readymade amchur.
Uses of Amchur
Amchur is used in dishes where acidity is required, in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry. It is also used to add a fruity flavour without adding moisture, or as a souring agent, and lends an acidic brightness to the foods it is applied to.
There are also certain medicinal properties of both unripe mango as well as amchur, which is made applicable by various folk practitioners. The kernel, which is usually thrown away while manufacturing amchur, also has medicinal properties. It is reported to be an astringent, used in haemorrhaged and diarrhoea and is anthelmintic; its juice, if snuffed, can stop nasal bleeding.
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