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Dry mango is also known as an amchur in India, is a wonderfully aromatic spice that can be used to perk up a variety of dishes. Pale in color and with a tart yet fruity flavor, amchur (also spelled as amchoor) is an easy way to add a touch of acidity to dishes when you donâ€t have a lemon on hand. HOW IT IS MADE- Amchur is made from green mangos that are thinly sliced and left to dry in the hot sun. Then they are ground into a powder and used as a spice or tonic to aid in digestion. It is sold in Indian stores but can also be purchased online. COOKING WITH AMCHUR- Dried mango powder is a souring agent so it can be used to flavor braises, stews, soups and vegetable dishes. It is especially delicious when combined with green vegetables like okra, potatoes, stewed lentils and chutneys. It’d be a great way to add a little zing to chili and other dishes that benefit from a dash of citrus. Whatâ€s great is that this spice also tenderizes meat so you can add it to your favorite marinades. A little goes a long way so start with half a teaspoon and taste before adding more. RECIPES WITH AMCHUR- Amchur is commonly used in Northern Indian dishes such as pakoras, fried vegetable dumplings dipped in a spicy chickpea batter.
