Amchur: How to Use Dried Mango Powder
Explore amchur, a tangy dried green mango seasoning, with ideas for using and substituting it.
Amchur, also spelled amchoor, is a tart powder made from dried unripe mango. It adds fruity sourness to Indian dishes without adding much liquid. If lemon juice is a squeeze bottle, amchur is a very handy little jar.
It is used in foods such as chana masala, potato dishes, dals and snack seasonings. The flavor is sour and lightly fruity, rather than the sweetness you might expect from a ripe mango.
What does amchur taste like?
Amchur brings a bright, slightly fruity tang. It can balance rich or earthy ingredients such as chickpeas and potatoes, and it is especially useful in a dry filling or sauté where extra liquid would change the texture.
Its strength varies by product. Start with the amount in your recipe, then taste and adjust. If you've never used it, try a small pinch on cooked potatoes before adding more to the whole pan.
How do you use it?
In a samosa filling, amchur can season the potato mixture without making it wet. In chana dal or chana masala, it adds a sour note alongside the other spices. It can also be sprinkled over snacks or mixed into a spice blend.
Follow the recipe on timing: some preparations cook the powder briefly with spices, while others add it near the end. Ground spices can scorch in very hot, dry fat, so keep the heat moderate and stir when a recipe calls for adding them to the pan.
Is amchur the same as mango chutney or mango powder for drinks?
No. Culinary amchur is dried unripe mango powder. Mango chutney usually contains other ingredients and brings moisture and often sweetness. A drink mix may contain sugar, flavorings or other additions. Check the ingredient list instead of substituting by the word “mango” alone.
What can you use instead?
A little lemon juice at the end can provide acidity in a dal or chickpea dish. It won't reproduce amchur's exact fruity flavor and will add liquid. For a dry filling, use a small amount and check the texture; lemon zest can contribute aroma but is not as sour as the powder. Adjust gradually to suit the dish.
How should you store it?
Keep the powder tightly sealed in a cool, dry place, away from steam and direct light. Use a dry spoon to avoid clumping. If it has lost its aroma or developed an off smell, replace it.