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Amchur is a spice made from dried green mangoes used in Indian cuisine. It can be found in whole or powdered form and adds a sour flavor to dishes. Mangoes are a common ingredient in South Asian cooking and can be used ripe or unripe. Amchur is particularly popular in vegetarian dishes and is used as a substitute for tamarind in some regions.
Amchur is an Indian spice made from the flesh of dried green mangoes. It retains the tart, tart, and slightly spicy flavor of unripe mangoes for use in curries and other dishes. Amchur is available in whole and powdered forms in Indian specialty stores as well as grocery stores in areas with a large Indian community. It can be used in many different ways and will lend an authentic flavor to many Indian dishes. A little spice goes a long way, so cooks should remember to use Amchur in moderation.
Mango is a tropical evergreen tree, Mangifera indica, native to South Asia. Numerous varieties of trees are grown and all produce smooth-skinned, roughly oblong fruit with large pits. Mangoes have been grown for use in Indian and Southeast Asian cooking for thousands of years. If well cared for, trees will live and produce fruit for decades. The culinary traditions of many nations include mango in a variety of forms due to the ready availability of the ingredient. Ripe and unripe mangoes are used fresh or preserved, with condiments like mango pickle being very popular, especially in India.
To make amchur, mangoes are picked while still unripe and sliced very thin. The mango slices are dried on racks and stored in a cool, dry place once fully dried. Cooks can use the whole slices or grind them into amchur powder. As a general rule, the powder will be more intense and flavorful if used immediately, although some companies sell powdered amchur for convenience. The slices and power both have a light brown color after drying.
The word comes from the Hindi aam, “mango” and chorus “dust”. It is also sometimes seen labeled as aamchoor, or simply “mango powder”. It is used in foods to add a sour, slightly acidic flavor, especially in mixed curries and garam masala. Amchur can also be used as a fabric softener, just like citrus juice, just a small amount stretches much further than citrus does.
The spice is particularly popular in vegetarian cuisine. Many Indian vegetarian dishes have a tart, tart flavor, which can be made with amchur or tamarind. In places where tamarind is not readily available, cooks use amchur. The spice is also used to flavor pale dishes, where the dark color of the tamarind would discolor the finished product. It is especially common in Northern India.
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