Friday, December 6, 2013

Khatayi/Dried Mango Powder/Amchur

I guess we Indians relish tangy flavors in our food. Some may use Tamarind,Lime Juices,Lime flowers,Amchur Powder(that comes from drying raw mangoes)and so in Uttar Pradesh state, India khatayi(Dried Mango Powder) is utilize in various food preparations.
Khatayi and Amchur powder both is prepared from drying mangoes but khatayi has further steps that I am sharing here.

I’ve prepared Pan-FriedFish,Fish Curry-North Indian Style using khatayi.It has very distinct flavor and it gives colour to your dish.If you’re unsure, check the above recipes.

Those mangoes are use to dry are collected when the raw mangoes are in their initial stage,very small,green,sour and unripe.Once harvested they are peeled, remove if they have seeds, dried under sunlight.Later,dried mangoes are pound in to mortar & pestle to get amchur powder.Lastly,mix Garlic pods,dry red chilies Salt & Oil in to the powdered mangoes.  Again,keep them under sunlight for 12 hours to get extreme dry Khatyi.Khatyi prepared from this method are store for a year.

The above mention method is purely old style and there is no new invention yet.The second or you say last option is buying market bought Amchur powder.

My grandmother used to send us Khatayi so never needed to prepare at home.Now,(May Allah shower his blessings & forgive her)she has expired and this is the last batch of khatayi that she has made.Pictures are close to my heart and it will be treasure here.

Adapted: Dadi(Grandma Recipe)
Preparation Time: 30 minutes 
Drying Time : 3-4 days
Yields: 1-1/4 Cup

Raw green mangoes1 kg
Salt2 tbsp
Oil5-6 tbsp
Coarsely grind:
Red Chilies(dry)5-6
Garlic Pods3(medium size)

  1. Wash & wipe the fresh green mangoes. Peel of the skin.
  2. Cut them in to two halves longitudinally.(or you can make thinly slices)
  3. Spread them in to shallow basket or muslin cloth to dry up.
  4. Grind the dry mangoes.
  5. Mix the 'Coarsely Grind' mixture in to powdered mangoes.
  6. Let them dry under sunlight.
  7. Later store it in to airtight container.

  RS Notes :-) 
  • Drying and grinding take a lot of time and hence mangoes colour gets change. I always found it black in colour. :-)
  • Drying time totally depends on the availability of sunlight.
  • All measurements are in approx quantity.
  • You do not need to peel off the skin of garlic colves.(In any pickle recipes)

1 comment:

  1. Interesting! I've not tried dried mango powder..........


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