Amchoor is a citrusy condiment made from dried unripe mangoes, commonly used in North Indian cuisine to flavor foods such as curries, dals, and fruit salads. It is also used to tenderize meats and fish. Amchoor is made by harvesting green mangoes, peeling and slicing them, and drying them in the sun. The dried slices are ground into a fine powder and sold as ready-to-use amchoor. Chat masala, an Indian spice blend, contains amchoor as the predominant ingredient. Amchoor can be found in Indian markets or ordered online at specialty spice retailers.
Amchoor (pronounced AHM-choor), also spelled “aamchur”, is a citrusy condiment made from dried unripe mangoes. Made in India, amchoor, also known as mango powder, is used both to flavor foods such as fruit salads, curries and dals, as well as to tenderize meats, poultry and fish.
To make amchoor, first season mangoes are harvested while still green and unripe. Most commonly, they are harvested from uncultivated trees growing in the wild or harvested from the ground, rather than removed from agriculturally supervised mango plantations grown for export.
Once harvested, the green mangoes are peeled, cut into thin slices and dried in the sun. The dried slices, which are tan in color and look like strips of woody bark, can be purchased whole and ground by the individual at home, but most slices made this way are ground into a fine powder and sold as ready amber .
Amchoor is a fruity spice with a tart, astringent, but not unpleasant taste. Gives an acidic glow to foods to which it is applied. Amchoor is a predominant flavoring agent in North Indian cuisine, where it is used to flavor fillings of samosas and pakoras, stews and soups, fruit salads and pastries. It is added to marinades for meat and poultry as an enzymatic softener and imparts acidity to mustards and pickles.
Chat masala, an Indian blend of Indian spices used to flavor fruit salads and juices, salads and a variety of snacks, contains eco as the predominant ingredient. The spice itself blends well with other spices, especially chili peppers, coriander and ginger.
Lemon, lime and other citrus juices can be substituted for amber in dishes where adding a liquid component will not interfere with texture or texture. Amchoor can be found in Indian markets or ordered online at specialty spice retailers. If you’d like to try making your own chat masala concoction, consider the following recipe.
Chat Masala
2 contains coriander seeds
1 tablespoon of cumin seeds
1 teaspoon of fennel seeds
1 tablespoon of amchoor
1 tablespoon of garam masala
1 tablespoon coarse sea salt (or black salt, if desired)
1 teaspoon cayenne pepper
1 pinch asafetida powder (or substitute 1/4 teaspoon garlic powder)
1/4 teaspoon ground ginger
1. Place a dry skillet over medium heat until hot. Pour the coriander seeds into a hot skillet and stir for 1-2 minutes, until the seeds are fragrant and toasted. Remove to a small bowl to cool and repeat with cumin seeds and then with fennel seeds. When the seeds are fresh, grind them in a coffee grinder or coffee grinder used only for grinding spices.
2. Combine the ground spices with the remaining ingredients and place in a glass jar with a tightly fitting lid. Store in a cool, dry place away from direct light.
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