Amchur ground

also: amchoor, mango powder

Description:
Amchur consists of ground, unripe mango fruits, which are slightly smaller in size than the edible mangoes available here and belong to a semi-wild plant form. The pale yellow powder has a sour-fresh taste with a slightly resinous aroma and is a standard ingredient in Indian tandoori dishes, the meat dishes often marinated in yogurt and spices and cooked slowly in a clay pot/oven.

In general, amchur can be used as a substitute for tamarind, which is also used for souring in southern India. In addition, it goes well with vegetarian stir-fry dishes, marinades for poultry and fish, and floury vegetables, legumes, chutneys and fruit salads.

Usage:
Use Amchur in quantity to taste. 1 tablespoon of Amchur is approximately equivalent to 3 tablespoons of lemon juice in terms of acidity.
The powder tends to form lumps by nature. This does not represent a reduction in quality.

Known dishes:
Tandoori Chicken, Samosa, Pakoras.

Aroma/Taste:
Sour-fresh and slightly resinous

Harmonizes with:
Saffron, nutmeg, cumin, clove, ginger, pepper, turmeric, mint.

Origin:
India