Obtained from the preparation of mango fruit, amchur is a spice that’s capable of imparting a tropical feel to any dish it’s added to.
What is Amchur?
Amchur or amchoor, also known as “mango powder”, is an Indian spice made from unripe and dried mangoes. It’s not only used as a flavoring agent but also as a supplementary powder for obtaining the nutritional advantages of mangoes, especially when the fruit is not in season.
How is Amchur Made?
For the preparation of amchur, unripe mangoes are harvested while still green and very hard. The mangoes are then peeled, sliced, and dried until they attain a light-brown hue and start resembling the flakes of tree barks. These flakes are then ground into a fine powder which is known as amchur. You may also find the whole-dried peels of green mangoes in the spice section of Indian grocery stores.
What Does Amchur Taste Like?
Amchur powder tastes sour, fruity, slightly sweet, and gives off a honey-like fragrance. It’s used to lend a tartness coupled with a citrusy flavor and zest altogether without the addition of moisture to the dishes.
Culinary Uses of Amchur Powder
Amchur is widely used in Indian cooking for adding a tangy flavor to dishes ranging from stews to soups, and curries to chutneys. In many dishes, it’s added as a final step to maintain its subtle taste. Similarly, fruit-based sauces, gravies, and syrups incorporate amchur to cut through their cloying sweetness and bring a balanced flavor. It’s often added to dishes requiring a citrusy flavor without the need for any moisture like stir frys, roasted vegetables, and fillings for pastries, samosas, and pakoras.
Try adding a quarter teaspoon of amchur to your fruit salad or perhaps try making your next spiced nuts with tangy amchur powder. Amchur can be used in pickling, marinating, as well as in chutneys. Or you can always experiment with amchur by adding it to recipes like Pork Asado, Lemon Basil Pork, and Salmon with Citrus and Avocado Salsa as its tartness is known to complement the pork and fish dishes.
Feature Image: Flickr user ikarusmedia ( CC BY 2.0 )
