Amchur

Common Name

Amchur, sometimes called Amchoor,  is the dried, unripe fruit of the mango tree. Mango known as the King of Fruit, is the national fruit of India where it has been harvested and cultivated for more than 4,000 years.

Both Hindus and Buddhists revere the mango tree for its supposed wish granting abilities. Legend has it that Buddha rested peacefully in a mango grove. Spread throughout Asia by Buddhist monks, the mango tree made its way to Africa and then to the Americas in the late 1800s'.

Traditional amchur, known as Khatai in India,  is made by peeling unripe mango fruits and slicing them into thin pieces. The pieces are then sprinkled with turmeric and laid in the sun to dry, though not all amchur is prepared with turmeric. The evergreen mango tree grows 35 to 40 meters in height and produces tear shaped fruit that, when picked unripe, retain their sour and acidic flavor.

Rarely used outside of Indian cooking, amchur is a popular addition to vegetarian dishes. It can be used in whole or powdered form and imparts a tart, sharp spiciness.

Purported Medicinal Qualities*

The mango tree is valued in India for its many culinary uses, as well as its medicinal qualities. Both ripe and unripe mangos have medicinal properties. Amchur most notably has a high citric acid content that is integral to the prevention of scurvy.

Historically, amchur has been used to:

• Prevent scurvy due to high citrus acid content
• As a germicide
• Protect against heat stroke
• Quench thirst

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Amchur is most widely used in Indian cooking as a souring agent in many curries and other dishes, but is also an excellent tenderizer. Slices can be added whole to dishes or ground into a powder. Food for thought:

• Substitute amchur for lemon juice - 1 teaspoon of amchur = 3 tablespoons of lemon juice. Amchur is a highly concentrated, very potent flavor
• Add amchur to your favorite chicken or fish marinade
• Use amchur in place of tamarind - amchur won't change the color of a lighter dish the way tamarind does
• Use amchur powder to add a tart, sour flavor to any dish
• Use whole slices in curries and other Indian dishes
• Amchur adds a tangy, fruity flavor to many vegetable dishes

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