Amchur, also known as amchoor or dried mango powder, is a condiment made by crushing green mangoes that is well-known for brightening up heavier dishes. It is ideal for soups, stews, vegetable dishes, meats, and other foods.
Furthermore, since it is ubiquitous in Indian cuisine, it is a basic ingredient in many dishes there. However, if you don’t have mango powder when your recipe asks for it, there are numerous amchur powder substitutions you may use.
Lemon juice, chaat masala, tamarind powder, tajin seasoning, citric acid powder, lime juice, anardana, loomi, sumac, apple cider vinegar, fresh pineapple, and even handmade mango powder are excellent replacements for mango powder.
Each of these ingredients contributes to the lemony, tart taste of meals. Stay with me as we investigate some of the greatest amchur powder replacements!
- Best Amchur Powder Substitutes
- Frequently Asked Questions
- Conclusion: Substitutes for Mango Powder
- Is amchur powder the same as mango powder?
- Does amchur powder taste like mango?
- What is the other name of dried mango powder?
- Does mango powder smell like mango?
- What can I use instead of mango amchur powder?
- Is there a substitute for amchur?
- What is the English name for amchur powder?
- What is the closest flavor to mango?
- Does garam masala have mango powder?
- Which country is famous for dried mangoes?
Best Amchur Powder Substitutes
1. Lemon Juice
Lemons are a common fruit that can be found in any shop and make an excellent alternative for aamchur.
Because the juice may quickly overshadow a meal, moderation is essential.
You simply need one teaspoon of juice to replace one teaspoon of aamchur. While cooking, do a quick taste test and add more if necessary.
If you’ve ever put too much lemon juice in your condiments, you’ll understand how terrible food may taste when you enhance it.
When using lemon juice, add it at the end of the cooking period since its taste might fade with time.
Keep in mind that using lemon juice may add extra fluid to the recipe, so you may need to make room for it; in most situations, however, one or two tablespoons will not have a substantial influence on the meal.
2. Citric Acid
Citric acid is often used as a preservative in storage, but it may also be an excellent souring agent. This acid, sometimes known as sour salt, is responsible for the acidity in citrus.
When acquired as a food-grade powder, it has an unappealing flavor with no fruity characteristics.
It is genuine sourness.
Citric acid may come in crystal form rather than finely milled powder, depending on the brand you choose.
If you’re going to use it in a spice mix, like masala, chop it up using a mortar and pestle or spice mill. Citric acid may be difficult to get at traditional supermarkets in certain parts of the United States.
If you can’t locate it in the baking column, try a Home Goods shop in the canning jars corridor. Otherwise, you may have better luck visiting an Asian supermarket or by purchasing online.
Tamarind fruits, which may be burnt and processed into tamarind powder, are popular in southern India and Southeast Asian cuisine. The flavor is fairly harsh on its own, but it enhances vegetable curries and seafood dishes well.
Tamarind powder, since it is powdered, is often a superior amchur alternative than lemon juice. It also has a subtle pleasant undertone, similar to amchur powder.
The most challenging aspect of tamarind powder is that it is not widely available in shops and may be tough to find in nations such as the United States.
If you get your hands on any, use it sparingly since the powder may quickly overshadow a dish. Use 25% less tamarind powder than you would amchur and test it before adding more.
Tamarind paste may also be used in lieu of amchur, but only as a last resort.
This component has a fruitier, less neutral taste and also imparts a yellowish-brown hue to the nutrient, which may be undesirable.
If you want to use the paste, reduce the quantity by half.
Anardana may seem romantic, but it is little more than dried pomegranate powder. Although it is not well known in Western cookery, it is revered in Indian cuisine as a fantastic ingredient for adding tangy taste to curries.
If you can’t find this item in a shop, you may granulate the dry seeds from a fresh pomegranate into a powder.
Anardana will have more sweetness than amchur powder, so use it sparingly to avoid overpowering the meal.
Sumac is a vibrant red condiment made from natural sumac flower berries that have been dried and powdered.
It has an acidic and sour spice flavor, similar to lemon juice. Sumac may be used to give zing to poultry, beef, and fish, as well as in salad dressings.
If you’re in a hurry, use this spice sparingly as a great substitute for amchur.
When it comes to Middle Eastern cuisine, Loomi is an amchoor powder substitution that should not be overlooked.
Its main component is made from salted and dried Persian lemons.
After a time, it becomes black and has a strong fruity sour flavor, quite similar to amchoor powder. Loomi is an excellent choice for amchoor spice owing to its similar texture and acidic flavor without the sweetness.
You may use it in your amchoor powder recipe without fear of changing the taste. Nonetheless, the color of these two powders may vary somewhat.
7. Chaat Masala
Chaat masala is a spice blend that is often used in the Punjab area of Northern India. In reality, there is no universal Masala recipe. Chefs will develop their own depending on personal preferences and geographical cuisines.
Nonetheless, most Masalas will include amchoor powder, black salt, chili powder, and other herbs. Chaat masala can give your food a lovely unique sour taste.
Chaat masala is an excellent replacement for amchoor powder since it is basically amchoor powder. The difference here is the percentage of spicy seasoning used by each chef in the Masalas.
To get the most delectable end product, home chefs must like a certain amount of spiciness.
8. Homemade Mango Powder
If you run out of mango powder and have the luxury of time, you can make your own! You’ll just need unripe mangoes and a food processor.
Begin by slicing the unripe mangoes into thin slices and warming them in the sun or on a dehydrator. Place the pieces in a food processor and crush until completely dry and crisp.
You’ll want to get a powdered viscosity. When finished, transfer the dried mango powder to a clean container.
The fact that no extra ingredients are added to homemade mango powder contributes to its simplicity.
Please keep in mind that the natural drying process will take a few days to complete. Because it is comparable to store-bought mango powder, there is no substitute ratio.
9. Lime Juice
Amchoor powder, like lemon juice, provides a sour flavor.
Still, the sole difference is that lime juice lacks the sweetness that may be found in both lemon juice and amchoor powder.
However, if you only have lime juice on hand, you may use that as a substitute.
Because of the intense sour flavor, you only need one teaspoon of lime juice for every tablespoon of amchoor powder. Then, to replicate the delectable flavor of dried mango powder, sprinkle with brown sugar.
10. Tajin Seasoning
If you’re working on a Mexican dish that calls for mango powder, you may substitute tajin spice. This mango powder replacement is made from powdered dry chilies, drained lime juice, and sea salt; it has a sour flavor with a spicy kick.
People who don’t like spicy dishes, on the other hand, should start with a little amount and then add more as needed.
Substitute half a spoonful of tajin powder for each tablespoon of mango powder. It may not be as harsh as mango powder, but you may add more if you can handle the spicy flavor.
11. Apple Cider Vinegar
Apple cider vinegar is a go-to alternative in a sprinkle and is almost always a staple in everyone’s pantry. Other vinegars may work as a substitution for dried mango powder, but apple cider vinegar is the finest because of its vivid sour flavor.
Apple cider vinegar is a good choice since it lowers cholesterol and improves heart health. Apple cider vinegar may improve salad dressings, mango chutney, and even meat recipes.
As an alternative, start by substituting half a tablespoon of apple cider vinegar for one tablespoon of mango powder.
12. Fresh Pineapple
Fresh pineapples are a fantastic base for sweet and sour flavors, and they also make excellent amchur powder alternatives.
Aside from its vivid flavor, pineapple is high in enzymes and antioxidants, making it an excellent anti-inflammatory agent.
Pineapples’ enzymes also act as a tenderizer, making them an excellent accompaniment to meat meals.
The ratios when using fresh pineapples as a substitute might be tricky since the spice level varies depending on the freshness of the fruit.
I recommend using pineapples that are not completely grown to get a tighter zest with dried mango powder. Replace a spoonful of dried mango powder with a 15-gram piece.
Frequently Asked Questions
What is amchur powder used for?
Amchur powder is often used in the preparation of curries, especially vegetarian ones.
Can I use amchur in sambar?
You certainly can. The percentage of sourness added is the key to a good sambar, not just the spice.
Is mango powder good for weight loss?
Yes, Amchur powder is beneficial for weight reduction, among other things.
Does amchur cause constipation?
No, on the contrary, it combats constipation.
Is amchur good for hair?
Absolutely! It is really helpful to your skin and hair.
Conclusion: Substitutes for Mango Powder
Remember to use alternatives in small quantities and, if possible, taste the dish before adding more.
This process reduces the possibility of ruining the food with strange tastes.
I hope you found this post about amchur powder alternative useful.
Is amchur powder the same as mango powder?
Amchoor, also known as aamchur or amchur, is a delicious spice powder prepared from dried unripe green mangoes and used as a zesty condiment.
Does amchur powder taste like mango?
Amchoor is a flavor enhancer in Indian cooking. It’s just unripe green mango that’s been dried and powdered. Amchoor is often utilized as a source of sourness, similar to lemon or tamarind, but it also maintains some of the sweetness of mango.
What is the other name of dried mango powder?
Colors range from beige to dark brown. The flavor of amchur powder is acidic but sweet. In English, amchur powder is known as dry mango powder, raw mango powder, and mango powder. It is also known as aamchur powder or amchoor powder.
Does mango powder smell like mango?
Tips for determining mango powder quality: Begin with the flavor and fragrance – mango powder should taste and smell like mangoes.
What can I use instead of mango amchur powder?
Juices made from fruits. Powdered Pomegranate.
Lime juice with tamarind paste.
Powdered citric acid.
Powdered Anardana The following list is meant to give options for when you run out of amchur or need something more immediately.
Juice of lemon
Is there a substitute for amchur?
Mango powder is a spice created by crushing green mangoes that is often used to enhance sourness to recipes. If you don’t have any on hand, homemade mango powder, lemon juice, tamarind paste, sumac, or chaat masala are excellent replacements.
What is the English name for amchur powder?
This is why Amchoor Powder is also known as Dry Mango Powder in English.
What is the closest flavor to mango?
Apricot is a decent alternative for mango, especially in juice and puree form. Apricots are comparable in color and texture to mangoes, and they have a rich fruity aroma.
Does garam masala have mango powder?
Cardamom, cloves, cinnamon, and coriander seeds are common spices in Garam Masala that aren’t found in Chaat Masala. Black salt, dried mango powder, and dried pomegranate seeds are also uncommon in Garam masala.
Which country is famous for dried mangoes?
Philippine brand dried mango
Dried mangos, manufactured from the famed mangos of the Philippines, are a staple snack in the nation, as anybody who has visited the country will confirm. These dried mangos are sweet and chewy, retaining the freshness and taste of the fresh fruit.