Amchur (dried mango powder)

Flavour and aroma

sour, tangy, fruity, slightly sweet. Sour, fruity, slightly sweet.

Heat

No heat

Forms

powder

How to use it

• use raw

  Sprinkle into dry vegetable dishes during the last minute of cooking, or raw into chaat masala, spice rubs and fillings.

• Chaat masala and chole masala
• Samosa and pakora fillings
• Dry vegetable sabzis such as bhindi
• Marinades as a tenderiser

Identifying good quality

Pale beige to light brown powder with a sour, fruity smell. Lumps mean it has absorbed moisture.

• Not to be confused with Anardana (dried pomegranate seeds): Anardana powder is darker, red-brown and fruitier.

Origin and history

Origin: Mango is native to north-east India and Myanmar.. Grown and used: Made in India, mainly in Uttar Pradesh, Madhya Pradesh and Chhattisgarh..

Amchur is made from slices of unripe mango, sun-dried and ground. It is a dry souring agent for North Indian dishes where lemon or tamarind would add unwanted moisture, such as bharwan bhindi, samosa filling and chaat masala.

Well documented

In masalas, pastes and sauces

• Chaat masalaMasala20 g per batch
• Tandoori masalaMasala5 g per batch
• Chole masalaMasala10 g per batch
• Pav bhaji masalaMasala10 g per batch