Amchur is a tart, pale powder made from dried unripe green mangoes. It adds a sour lift to Indian dishes without extra liquid.
- Made from
- Dried green (unripe) mango
- Also called
- Aamchoor, dry mango powder
- Flavor
- Sour, fruity, slightly sweet
- Form
- Fine beige powder
- Used in
- Chaats, stuffings, curries, marinades
History
Drying green mangoes in the sun is an old way to keep the fruit past the season. Amchur has long been used in North Indian cooking as a souring agent, especially where tamarind is less common.
Where it comes from
North India, in mango-growing areas such as Uttar Pradesh, Punjab and Rajasthan.
Where it is used most
Aloo paratha stuffing, chole, bhindi, samosa filling, chaat masala and many dry vegetable dishes in North India.
Varieties and types
Sold as fine powder or as dried slices. Powder is more convenient.
Flavor and how to use it
Add near the end of cooking, since long heat dulls its sourness. A pinch can replace lemon juice in dry dishes.
Buying, storing and substitutes
Keep in an airtight jar away from moisture. Lemon juice or a little tamarind can substitute.
Recipes that use it
Photo credit: Juber Ahmed Sahel on Pexels.