Amchur is a sour and tangy powder ground from dried green mangos. Its acidic kick can be used as a substitute for tamarind or a squeeze of lemon juice, making it a handy spice to have in your collection.
Amchur is produced exclusively in India, where it is used for Chat Masala blends and sweet-sour chutneys like Amchur Ki Launji. The herbaceous notes and sharpness provide a quick and easy way to bring some complexity to a daal or samosa filling. Plus, the enzymes help break down tough meat, making amchur a good addition to wet marinades or dry meat rubs.
Amchur is made from mangos which are green and under ripe when picked, to ensure a sharp, sourness. Once dried and ground, the powder is a light brown colour – but the dull appearance is offset by a bright, tongue-tingling sharpness.
Though it’s a traditional Indian ingredient, amchur is a great substitute for lemon juice. A teaspoon will brighten a morning smoothie, as well as sharpening the fruit in an apple pie filling without turning the pastry soggy.
WHERE
Almost half the world’s mangos are grown in India. This is where we source our amchur, thanks to the quality fruit and the local expertise – picking the mangos at the exact right point of ripeness for the perfect sourness.
STORAGE
Amchur should be stored in a dark, airtight container, to retain its potency. Keep packs away from steam, as humidity will cause amchur to clump.
HEALTH
There is little scientific proof regarding the health benefits of amchur, although it’s believed to be a good source of Vitamin A and Vitamin C. To read more, click HERE.
ALSO KNOWN AS: Dried green mango powder, amchoor, mango powder, mangifera indica
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