Amchur is powder of dried mango powder. Mango is very seasonal fruit and bears fruits only during summer. But people have found ways to consume mango and enjoy health benefits of mango. Mango is generally pickled and stored. Other way of storing mango is drying raw mango and storing it as powder. Fresh Mango powder or popularly known as Amchur (Aam in Hindi means Mango, chur refers to crushed powder). Fresh mango powder is bright brownish green in colour, as it ages it turns brown. This is the way one can differentiate between fresh and  determine age of mango powder. Old amchur often forms lumps as it absorbs moisture. However health benefits of amchur are often preserved over long period of time. Amchur powder is used as spice in South Asian recipes. It adds tingy sour flaour and forms part of gravy. Health benefits of amchur are many and all derived from health benefits of mango. Some of the health benefits of Amchur or mango powder are provided below.

Health Benefits of Amchur or Mango Powder

• Amchur also has high iron content, so pregnant women and people suffering from anemia are advised to consume it regularly.
• It combats acidity and improves digestion. Mangoes contain phenols, phenolic compound have powerful antioxidant and anticancer abilities.
• It is a fair source of Vitamin A and Vitamin E which helps hormonal system function efficiently. Vitamin A and vitamin E are required for healthy skin and eyes.
• Scurvy treatment with help of Mango Powder: Amchur has high Vitamin C content and is very effective in treatment of Vitamin C deficiency disease – Scurvy. One part of Amchur mixed with two parts of Gud (jaggery) lime is one of the home remedy for Scurvy.

Other health benefits of Amchur: Raw mango power is effective in relieving clogged pores of the skin. Extracts of unripe fruits and of bark, stems and leaves of Mango have shown antibiotic activity.

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Recipe for Amchur curry:

Often Curry / Kadi in India is made out of buttermilk or curd. But as alternative to curd, amchur can be used for making Curry. Take two teaspoons of Chana dal / Besan. Add slowly 200 ml of water. Stir continuously to avoid lumping. Add some amchur and salt as per taste. Add some oil to frying pan, once hot add cumin seeds and mustard seeds. Add curry leaves! Slowing pour our liquid solution. Keep stirring to avoid any lumps. Heat at medium flame once liquid boils. One can add ginger paste for flavour once curry is boiled. Serve with rice and lentil/dal preparation.