The market · Spices · South Asia

Dried mango powder

Amchur: unripe green mango, dried and ground. It brings sourness without liquid — to chaat, pakora batter and dry vegetable dishes.

sour · fruity · dusty

What to do with it

Ibu Sari's Beef rendangDried mango powder would cut through its richnessAna Etxarri's Pil pilDried mango powder would cut through its richnessTolu Adeyemi's SuyaDried mango powder would cut through its richnessTolu Adeyemi's Rendang, the Lagos wayDried mango powder would cut through its richness
Classics built on it
RajasthaniKer sangriDried desert berries and beans, soaked and cooked in oil with red chilli, dried mango and spice into something tangy, hot and chewy.No one here has made it yetRajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.No one here has made it yetRajasthaniMirchi badaBig, mild green chillies stuffed with spiced potato, dipped in gram-flour batter and deep-fried.No one here has made it yet

If you can't find it

Indian grocers, as amchur.

  1. 1Lemon juice
    A squeeze, added at the end
    You lose the dry, fruity sourness that doesn't wet a dish.

Goes with

cumin seedchickpeapotatocoriander

Knowing it

Where to buy
Indian grocers. It should smell sharp and fruity; clumped, dull powder is old.
Worth knowing
Add it at the end or sprinkle it over, where it can stay bright; long cooking flattens it.

Kitchens that keep it in

Rajasthan — the Thar Desert and the Aravalli hills of north-western IndiaRajasthaniDesert cooking: millet, lentils and gram flour, ghee in generous measure, dried beans and berries that keep, fiery red meat from the Rajput courts and sweets made for festivals.9 classics

More spices

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