Mango Powder 50g
The Secret to Tangy, Mouth-Watering Flavour
Discover the magic of Amchur, a cornerstone of Indian cooking that adds a burst of tangy brilliance to dishes. This unique powder is made by drying and grinding unripe green mangoes, capturing their intense tartness and a hint of tropical fruit flavour. Unlike lemon juice or vinegar, amchur adds a complex acidity without making food wet, making it ideal for sprinkling on snacks and balancing rich, spicy curries.
It is the secret ingredient that brings a refreshing, mouth-watering quality to food, cutting through richness and adding a layer of fruity sharpness that is utterly addictive.
Why Choose Our Mango Powder (Amchur)?
Natural Souring Agent: Provides a clean, tangy acidity that enhances other spices without the liquid of citrus or vinegar.
Unique Fruity Tang: Offers a more complex, slightly sweet sourness compared to other acidic ingredients.
Dry & Versatile: The powder form makes it perfect for sprinkling on dry snacks, blending into masalas, and adding to dry rubs.
100% Pure & Natural: Contains nothing but dried, ground green mangoes. No additives, colours, or preservatives.
Culinary Inspiration: How to Use Mango Powder
Unlock a world of tangy flavour:
Curries & Dals: A key souring agent in North Indian curries like chana masala, sambar, and lentil dishes (dal).
Snack Seasoning: The classic tangy sprinkle on Indian street food snacks like chaat, pakoras, and samosas.
Chutneys & Dips: Add a pinch to fruit chutneys, raita, or yogurt-based dips for a tangy kick.
Marinades & Rubs: Use in dry rubs for meats like chicken and fish to tenderize and add a fruity acidity.
Spice Blends: An essential component in chaat masala and other tangy spice mixes.
How to Use: Add towards the end of the cooking process to preserve its bright, fresh acidity. Start with ½ teaspoon for a dish serving 4-6 people and adjust to taste.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect its tangy potency.
Information
Recipe for Mango powder
🍋 Crispy Amchur Aloo (Tangy Dry Potato Curry) 🍋
🌟 Why This Recipe Reigns Supreme
✅ Perfect balance of tangy (amchur), spicy & savory
✅ 15-minute quick fix using pantry staples
✅ Vegan & gluten-free crowd-pleaser
✅ Amchur’s superpower: Replaces lemon while adding depth
📝 Ingredients (Serves 4)
Main Players
-
4 medium potatoes (parboiled & cubed)
-
2 tbsp oil
-
1 tsp cumin seeds
-
1 chopped green chili
Amchur Spice Blend (key flavor combo)
-
1.5 tsp mango powder (amchur)
-
1 tsp coriander powder
-
½ tsp turmeric
-
½ tsp red chili powder
-
½ tsp chaat masala (optional)
Finishing Touches
-
Fresh cilantro
-
1 tsp crushed roasted cumin
👩🍳 Pro Technique (Street Food Style)
1️⃣ Crisp the Potatoes:
-
Heat oil, fry parboiled potatoes until golden (8 mins). Remove.
2️⃣ Temper the Spices:
-
In same oil, splutter cumin seeds + green chili.
3️⃣ Amchur Magic:
-
Lower heat, add all dry spices + 1 tbsp water (prevents burning).
4️⃣ Final Toss:
-
Return potatoes, mix vigorously to coat. Garnish with cilantro.
🍽️ Serving Ritual
-
With: Mint chutney & hot pooris
-
Garnish: Thinly sliced onions + lemon wedge
-
Drink Pairing: Masala chaat or mango lassi
💡 Amchur Hacks
✔ 1 tsp amchur = juice of ½ lemon (less watery!)
✔ Bloom flavor: Mix with 1 tsp water before adding to dishes
✔ Best substitutes:
-
½ tsp citric acid + ½ tsp sugar (emergency swap)
-
Sumac (Middle Eastern alternative)
🌶️ Next-Level Variations
| Twist | Amchur Adjustment |
|---|---|
| Chatpata Chana | Add to chickpeas + chopped onions |
| Amchur Fish Fry | Mix with chili powder for marinade |
| Fruit Chaat | Sprinkle on mango/pineapple |
Reviews
Associated Items
View your shopping basket or Browse other items in Spices / Herbs / Salts.
