Amchur (Dried Mango Powder)
A pale beige spice powder made by drying and grinding unripe (green) mango. It is used in Indian cuisine to add tartness and a fruity flavor to dishes in place of lemon.
What Is Amchur?
Amchur (amchoor) is a pale beige to brown spice made by thinly slicing unripe green mango, drying it, and grinding it into a powder. It is a common souring seasoning in Indian cuisine; its name means “mango powder” in Hindi.
It has a distinctly tart, mildly fruity flavor; it adds a sharpness like lemon or unripe grape to dishes without adding liquid, since it is a powder. For this reason, it is used as a convenient source of tartness in marinades, dry curries, and crunchy coatings.
Using Amchur and Notes
Since amchur is a seasoning spice, it is used in very small amounts and is not a significant source of calories. It adds a strong, tart flavor, so add it to dishes little by little; too much can make a dish overly sour. Its acidic nature also helps tenderize meat and balance flavor.
This information is general; amchur is a seasoning spice and is not a substitute for medical treatment.
How to Choose Amchur
Good amchur is pale beige-brown, has a fruity, tart smell, and is free of lumps. Powder that has darkened, lost its aroma, or clumped from moisture has lost its freshness. Freshly ground amchur retains a stronger aroma.
- It should be pale beige-brown
- It should have a fruity, tart aroma
- It should not be clumped from moisture
How to Store Amchur
Store amchur in a tightly sealed jar in a cool, dry, dark place; moisture and light damage its aroma and color. Like other ground spices, its aroma fades over time, so it is best used within a reasonable period.
Using Amchur in the Kitchen
Amchur is used most often in dry curries, vegetable dishes, crunchy snacks such as samosas and pakoras, marinades, and spice blends such as chaat masala. It is used instead of lemon juice when tartness is needed without adding liquid; add it toward the end of cooking.
Can Amchur Be Used Instead of Lemon?
Yes. Amchur can be used instead of lemon juice when you want to add tartness to a dish without adding liquid. It is especially useful in dry curries and coatings; adjust the amount to taste.
Frequently Asked Questions
What can I use instead of amchur?
A small amount of lemon juice, sumac, or sour juice from unripe grapes can provide similar tartness. However, amchur has its own fruity, dry character; liquid alternatives may change a dish’s consistency.
When should amchur be added?
It is usually added toward the end of cooking or to a coating or spice blend so its tartness stays fresh. Long boiling can reduce its aroma.
Are amchur and chaat masala the same?
No. Amchur is a single spice (dried mango powder), while chaat masala is a spice blend that also contains amchur. Much of chaat masala’s tartness comes from amchur.