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Uses for Amchoor powder




I bought some Amchoor powder (mango powder) online after seeing it in a recipe here but I lost the link and can’t remember what the recipe was now. I saw someone more recently say it’s bitter and that it’s not that commonly used. I expected it to be sweet and had hoped to use it in a korma or something for a fruity flavour, but I was mistaken as it is made from unripe mangoes.

If someone could suggest some recipes to help me use up this bag, that would be fantastic.

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13 thoughts on “Uses for Amchoor powder

  1. Add it to potato and cauliflower curry, it adds an amazing flavour. I usually add it to my Gujarati toor daal each time to give it some thickness and tartness. I also add it to tamarind chutneys for that tangy flavour. Store it in the fridge so you can keep it for a long time!

  2. It shouldn’t be bitter, it’s more sour and tangy.

    It’s commonly used in dals to counter the sweet taste. Dals, like any carb-rich food, begin to break down on prolonged heat, and some of that starch turns to sugar. For the most part, Indian cooking doesn’t believe in mixing sweet and savory tastes, so amchoor is used to counter the sweetness and add a tangy richness instead. Khatai (made of imli or tamarind) can be used instead of amchoor if you have that available.

    Don’t use a lot. One heaping teaspoon per 3-4 cups of cooked dal is more than enough.

    1. In Fiji unripe mangos are used to make a grated pickle (~~I’ve drawn a blank on the name~~ kuchla), and the seed with leftover bits attached are cut and dried to put in dal or pumpkin dishes. That’s what we call khatai.

      EDIT: I remembered the name.

      1. Interesting.

        *Khatai* simply means “something sour” and comes from the Hindi word *khatas*, which means “sourness”.

        I suppose you could make *khatai* with any sour food, though I’d have imagined that mango seeds are inedible.

        In India, *khatai* is made from dried tamarind, while *amchoor* is powdered pulp from unripe green mangoes.

        1. Yeah, I get the meaning, every Fiji Indian speaks Hindi. What I’ve described is the default meaning of khatai on the islands, maybe due to the unavailability of imli compared to mango in the old days?

          The hard seed casing is indeed inedible, but scraping the sour flesh off with one’s teeth is the play when you get a khatai. My mum will actively trawl dal for them.

          1. Indian culture in Fiji, including food, is a very interesting thing due to a couple of factors. 1) Regardless of where your ancestors came from (everywhere from Khyber to Bihar, from Punjab to Tamil Nadu), everyone is able to converse in Fiji Hindi, and 2) A full suite of traditions that are hard to find in the Subcontinent these days. I’ve rambled about Fiji food at length on this sub if you are interested to know more.

          2. Yeah I knew a guy from Fiji on IRC once. He spoke Hindi, though with a lot of Mumbai slang. Don’t know where he picked that up. I think his family was originally from UP, but they had been in Fiji for a few generations. Interesting culture there.

  3. Amchur is wonderful, and is only one of many souring agents used in India. Only use a little, and use it like you might use lemon juice – to brighten food and give it a lift. Its nice sprinkled on fresh fruit (just a little) – in the same way you might squeeze some lemon onto melon, avocado, pawpaw, etc.

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