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Unripe green mangoes are dried and powdered to make amchoor powder, a tart pale beige to brownish powder used in dishes where acidity is required. Amchoor is used to add a sour tangy fruity flavor without moisture in northern Indian dishes. Used in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry.
Season: available year-round
Substitutions: Lime juice, lemon juice or tamarind pulp where the addition of a wet ingredient will not change the consistency of the dish.
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