What is amchoor?

Amchoor (pronounced ahm-lines ), also written "Aamchur", is citurmant spices made of dried immature mangos. Produced in India, Amchoor, also referred to as mango powder, is used both to flavor foods such as fruit salads, curry and other and to choose meat, poultry and fish.

So that Amchoor, mango in early season, harvest while still green and immature. Most often they are harvested from uncultivated trees growing in the wild or collected from the ground rather than removed from the farm under the supervision of mango, which are grown for export.

After harvesting, green mangoes are peeled, sliced ​​and dried sun. Dried slices, which are light brown and resemble strips of wooden bark, can buy the whole and grounding of the individual at home, but most of the slices processed in this way are ground into a fine powder and sold as a finished amchoor.

Amchoor is a fruit spice with cake, astringent, but not an unpleasant taste. Lends sour brightness for the folkthe guilt to which he applies. Amchoor is a prevailing aroma in the North Indian chef, where it is used to flavor the fillings of self -samos and pacor, steamed meat and soups and fruit salads and pastries. It joins the marinades for meat and poultry as an enzymatic speech and gives its acidity of the chutney and cucumbers.

Masala chat, cake Indian mixture of spices used to settle fruit salads and juices, salads and various snacks, contains Amchoor as the prevailing ingredients. The spices themselves mix well with other spices, especially chili, coriander and ginger.

lemon, lime and other citrus juices can be replaced by amchoor in meals where the addition of liquid component will not disrupt consistency or texture. Amchoor can be found in Indian markets or ordered online from retail dealers Special Spice. If yorad you would try to create your own chat masala mixture, consider using a recipe, toTerý follows.

chat masala
2 tablespoons of coriander seeds
1 tablespoon of cumin seed
1 teaspoon of seed seeds
1 tablespoon Amchoor
1 tablespoon Garam Masala
1 tablespoon coarse sea salt (or black salt if desired)
1 teaspoon Cayenne Pepper
1 pinch asafetid powder (or replace 1/4 teaspoon of garlic)
1/4 teaspoon of ground ginger

1. Place a dry pan over low heat until it is hot. Pour the coriander seeds into a hot pan and stir for 1 to 2 minutes until the seeds are fragrant and roasted. Remove into a small bowl and cool down and repeat the caraway seeds and then with the seeds of the fennel. When the seeds are cold, crush into a spice or coffee maker used only to grind spices.

2. Combine ground spices with the remaining ingredients and place in a glass container with a firmly fitting lid. Store in a cool and dry place from direct light.