Amchur, a pale gray to light yellow powder made from dried unripe mangos (Mangifera indica), is used as a spice in northern India for its subtle, tart, and slightly resinous flavour and souring capabilities. The name means mango (am) powder (chur). To make amchur, the fruit of an unripe mango is cut in slices, dried, and ground to a powder. A bit of ground turmeric is often blended in, giving the powder a yellow tint. Amchur is used for a hint of tartness or when the dark brown colour of tamarind, another Indian souring spice, is undesirable. Amchur is mostly used to season vegetables, but it can also be found in spice mixtures for tandoor-barbecued meat, where it also serves as a tenderizer.
- Other Names
- Aamchur (Hindi); amchoor; anbeh (Farsi); karino (Gujarati); ma mouang (Thai); manga (Portuguese); mango; mangue (French); manguey (Spanish); manja (Arabic); mwembe (Swahili); thayet (Burmese)
- Buy preground amchur in small amounts because the flavour will diminish within 1 year.
Substitute amchur for lemon juice in marinades, especially for fish, seafood, vegetables, or chicken, using 1 teaspoon amchur for 3 tablespoons lemon juice.
Use amchur to flavour vegetable curries, chutneys, marinades, dipping sauces, soups, and stews.
Category: Spices and Herbs
Sub Category: Spice
Total Views: 948
Word Count: 411
Comment on Twitter