Choose 1 or 6 jars, 16 oz. each
Mangos and Wheat Fiber (as anti-caking agent)
Amchur powder (aka amchoor powder) is a slightly fibrous powder made from finely ground green mangos. It is a very tart, tangy spice.
Amchur can be used as a substitute for lemon juice, vinegar, citric acid or tamarind in dishes. It’s significantly more acidic than lemon or vinegar, but less harsh than pure citric acid and has a tenderizing effect.
In Northern Indian and some Southeast Asian cuisines under ripe green mangos are used as an ingredient. When under ripe, mangos are much more sour than sweet, with a citric acid content around 15% (lemon juice is often around 5% acid, and most vinegars range from 4-7%).
Store amchur powder in an air-tight container in a cool, dry place.
RECIPES & TIPS
Use amchur powder to add tangy, sour flavor to sweet or savory dishes. Use it as you would vinegar, tamarind paste or lemon juice (taking into account that it’s a dry powder rather than a liquid or paste), especially in marinades.
Amchur powder has a tenderizing effect when used in marinades for meat, poultry, etc. It’s more acidic than vinegar and lemon juice, so you’ll likely want to use much less when substituting (try 1tsp amchur powder per 3tbsp lemon juice).
Amchur is often used to season vegetable dishes, but can also be used in beverages, desserts, seafood dishes and roasted meat/poultry dishes (especially chicken).
Flavors that compliment amchur include coriander, cumin, star anise, black pepper, ginger, yogurt & chickpeas.