Tart, unripe mangoes are cut into slices and dried mechanically or by baking them in the sun. These leathery strips are then ground into powder called amchoor. Amchoor, as you can guess, is fruity, sweet, tart, and intensely sour from a large amount of citric acid.
Amchoor is commonly used in Indian and South Asian cuisines such as soups, stews, fruit and vegetable salads, and pakoras. It’s often added to breads, pastries, and desserts to add a candy-like fruit flavor. Amchoor is also a major ingredient in chat masala.
We’ve discovered two very western uses for amchoor:
- Add to pie. Any pie. A teaspoon will just add a unique layer of flavor that’ll hypnotize you. Oh, and we mean to add it to the pie dough. Yum!
- Make a rub for pork ribs using chipotle peppers, dried habanero peppers, salt, black pepper, and a good amount of amchoor. All together it forms a life-changing hot and sour rub that will blow away any BBQ traditionalists.
|Ingredients||Mangoes and wheat fiber (as anti- caking agent).|
|Basic Preparation||Ready to use as is, no basic preparation is required.|
|Recommended Applications||Amchoor Powder is a wonderful addition to stuffing for breads, pastries, soups, stir-fried vegetables, or any dish requiring a sour or tangy taste.|
|Taste & Aroma||Bitter or Astringent|
|Cuisine||Asian, Indian, Southeast Asia|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||India|
What Everyone is Saying