What Is Amchur?
Amchur, also known as dried mango powder, is a classic Indian spice made by sun-drying unripe green mangoes and grinding them into a fine, aromatic powder. With its tangy, slightly fruity flavor, Amchur adds a burst of freshness to many Indian dishes—especially when fresh lemon or tamarind is not available.
This versatile ingredient is a staple in North Indian cooking and often used in chaat masala, curries, soups, and vegetable dishes to balance sweetness and spice.
Flavor Profile and Culinary Uses
Amchur delivers a unique tartness that enhances savory and sweet recipes alike. It complements other spices such as cumin, coriander, chili powder, and turmeric—making it a natural fit for spice blends and rubs.
Common culinary uses include:
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Curries and dals: Add a teaspoon of Amchur toward the end of cooking to brighten the flavor.
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Vegetable stir-fries: Sprinkle over potatoes, okra, or cauliflower for a zesty finish.
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Chutneys and pickles: Its fruity tang pairs perfectly with herbs, chilies, and jaggery.
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Marinades and rubs: Amchur tenderizes meats while adding depth to grilled or roasted dishes.
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Snacks and chaats: A pinch enhances tangy street foods like samosas, pakoras, and bhel puri.
How to Use and Store Amchur
Use Amchur sparingly—a little goes a long way. Start with ¼ teaspoon per dish and adjust to taste. Store it in an airtight container away from light and moisture to preserve its aroma and potency for up to 12 months.
Pro Tip: If you run out of Amchur, you can substitute it with tamarind powder or lemon juice, though the flavor won’t be identical.
FAQ: Amchur (Dried Mango Powder)
Q1: What does Amchur taste like?
Amchur has a tangy, slightly sour, and fruity flavor similar to green mango or lemon zest.
Q2: Can I use Amchur instead of lemon juice?
Yes. A pinch of Amchur can replace lemon juice in dry dishes or spice blends without adding extra liquid.
Q3: Is Amchur the same as mango powder used in chutneys?
Yes, both refer to the same spice made from dried unripe mangoes.
Q4: How do I know if Amchur has gone bad?
If it loses its tangy aroma or turns clumpy or dark brown, it’s time to replace it.
