Mango Powder

Mango powder, known in Indian cuisine as amchur, is made by drying and grinding unripe green mangoes. It has a distinctly sour, slightly astringent flavour with a subtle mango undertone. In Indian and South Asian cooking, it is used as a substitute for lemon or tamarind juice to add acidity to dishes, particularly when adding liquid is undesirable. It is added to spiced sauces, marinades, biscuits, bread, soups and roasted legumes. In modern cuisine, it is also used in smoothies, fruit dressings and exotic desserts. Store it in a cool, dry and dark place to preserve its intensity of flavour for a long time.