Nandurbar Amchur is a traditional spice powder made by tribal communities from unripe Gaauti mangoes grown in the Satpura hills of Maharashtra. Nandurbar amchur was granted geographical indication (GI) status duirng 2024 under the category Food / Agricultural product. The Registered Proprietor of the GI tag is Amu Aakha Ek Se Farmers Producer Company Limited. Nandurbar Amchur - overview Amchur is a popular condiment in India, known for its sour and pungent taste. The powder is valued for its tangy, fruity flavor, which adds a distinct sourness to dishes. The name “amchur” comes from the Hindi words “aam” (mango) and “choor” (powder), a traditional processing of the fruit to make it available throughout the year. Nandurbar Amchur is a dried mango powder (amchur) made from unripe local mangoes (Gaauti Aam). It is a traditional product of Satpuda tribal region. Unique Features Tangy, fruity taste + honey-like aroma Colour - Pale beige to brown powder Used as souring agent (instead of tamarind/lemon) Adds flavor without adding moisture The quality of amchur is determined by several factors. Whiter amchur is considered higher quality, indicating better preservation during drying. The flavor should be strong and tangy without any bitterness, and the texture should be fine and free from lumps or impurities. Traditional Process of making Nandurbar Amchur First, unripe green mangoes are harvested when they are still firm and sour. Then, the mangoes are peeled and sliced into thin pieces, a crucial step as it impacts the drying process and the quality of the final product. Next, the slices are laid out to dry in the sun. Quick drying helps preserve the white color of the slices and prevents oxidation, which can reduce quality. The drying process typically takes around three days. Once dried, the mango slices are ground into a fine powder, which is then packaged for sale. Production relies on traditional methods. Women cut mangoes with traditional knives with sharp blades made of iron. Iron also increases the oxidation process of the mangoes. Agro-Climatic Conditions of production In Nandurbar, the district where Shahada (iWainganga river basin) is located, mango is one of the three most cultivated fruits, along with papaya and banana. Amchur production is popular and part of the local tradition. Many tribal communities in this region have mango trees (about 10 per farmer), which are cultivated organically and rely entirely on rainfed agriculture. These communities grow local varieties of mangoes. Mango trees are harvested before the kharif season, and the income from amchur is often used to buy crop inputs and other household goods. The climate and soil condiditons - Clayey, moisture-retentive soil, high humidity climate, good monsoon rainfall, aid in the natural aroma development of Nandurbar Amchur. Socio-economic Importance Amchur production is a key source of income for the tribal communities, which rely mainly on agriculture. The product also supports sustenance of local farmer producer groups (FPOs). Related Resources State-wise list of GI tagged Agro products List of GI tags of India GI Application of Nandurbar Amchur.