BBC Good Food Magazine

Amchoor powder

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What is it?

Amchoor or amchur is a beigecolou­red powder made from dried mangoes. Mostly produced in India and Pakistan, it adds tartness to everything from samosas, pickles and chutneys, to curries. It’s also used in marinades to tenderise meat. It’s made from unripe mangoes that are peeled, sliced and sun-dried before being ground.

What does it taste like?

It has a fruity, lip-puckering tang with a hint of honey.

How should I use it?

Zoe Simon, senior brand and innovation developmen­t chef at Waitrose & Partners, recommends: 1 Adding to dhal. A pinch brings a lot of flavour and a citric note. 2 Using it in marinades.

It works well with paneer.

3 Making gunpowder potatoes using spices such as coriander, fennel, cumin and chilli, then adding amchoor for a sour note to balance the spice blend.

Any recipe suggestion­s?

Try our chana masala (bbcgood food.com/recipes/chana-masala), or aloo tikki (bbcgoodfoo­d.com/ recipes/aloo-tikki).

Where can I get it?

Asian grocers and the spice aisles in many larger supermarke­ts, such as Waitrose & Partners (£2), or find it online at redricksha­w.com, theasianco­okshop.co.uk, sous-chef. co.uk and thespicery.com.

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