Nandurbar Amchur
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| Nandurbar Amchur (नंदुरबारचा अमचूर) | |
|---|---|
| Geographical indication | |
| Description | Nandurbar Amchur is a fruity spice powder variety cultivated in Maharashtra |
| Type | Fruity Spice Powder |
| Area | Nandurbar district |
| Country | India |
| Registered | 30 March 2024 |
| Official website | ipindia.gov.in |
Nandurbar Amchur commonly known as mango powder, is a popular Indian fruity spice powder made from dried, unripe local green mangoes (Gaauti Aam) grown in the Nandurbar district of the Indian state of Maharashtra.[1] Nandurbar Amchur is a centuries-old specialty of Nandurbar.[2]
Under its Geographical Indication tag, it is referred to as "Nandurbar Amchur". It is also known as Ambchur, Aamchur powder, Dry Mango powder or Ground Mango.
Description
Nandurbar Amchur, also known as mango powder, is a popular Indian fruity spice made from dried, unripe green mangoes (Gaauti Aam - local variety mango) sourced from the Nandurbar district. The production process involves harvesting local varieties of mangoes while they are green and unripe. The mangoes are then peeled, thinly sliced, and sun-dried. The dried slices are processed into a fine powder, which is sold as ready-made Aamchur.[3]
Nandurbar Amchur has a honey-like fragrance and a sour fruity flavor. It is a tart, pale-beige-to-brownish powder used in various dishes, including stir-fried vegetables, soups, curries, and as a tenderizer for meat and poultry. It adds a fruit flavor without moisture and is used as a souring agent. Nandurbar Amchur is a favored ingredient in North Indian cuisine, particularly in dishes like Chhole, Matar Kulcha, Chicken Tikka, and Aloo-Tikki Chaat. It is also used in spice mixtures, marination, and stuffing. The tangy flavor of Nandurbar Amchur powder is especially beneficial during pregnancy, as it helps combat morning sickness and nausea.
Nandurbar Amchur production is a traditional practice adopted by the tribes of Nandurbar, who have been involved in the process for generations. The contribution of Aamchur production is a significant source of economy in tribal livelihood, holding great social and cultural importance.[4] Nandurbar Amchur is available all year round and should be stored in a well-sealed container to preserve its flavor and aroma.
Photo and Video Gallery
Actual photos as received from Lalsing Vanya Valavi of Aakha Ek Se Farmers Producer Company Limited - the original applicants for the GI Tag registration
- Unripe green mangoes (local wild variety - Gaauti Aam) of Nandurbar district
- Photo of the local tribal communities of Nandurbar actively participating in the production of Nandurbar Aamchur
- Peeling the mangoes with the help of vegetable peeler
- Slicing the peeled mangoes into long thin slices
- Sun-drying of sliced mangoes on pieces of cloth
- Sun-dried sliced mangoes
- Close-up of Sun-dried sliced mangoes
- Extreme Close-up of Sun-dried sliced mangoes
- Heap of Sun-dried mango slices
- Pounded and then grinded Amchur
- Video of Peeling and Slicing of unripe mangoes
- Another video of peeling and Slicing of unripe mangoes
- Video close-up of Peeling of unipe mangoes
- Video close-up of heap of unripe Nandurbar Gaauti Aam Mango dry slices