Description:
Amchur powder is made from raw, sour, green mangoes called "Kairi" or "Keri" that are peeled, cut, sun-dried, and pounded into powder. Mango powder is used much like lemon is used in Western cooking; but it gives food a tangy, sour taste without adding moisture.
How to select:
Dried mango slices look like fine slices of shrivelled wood and are light brown in colour. The powder is camel coloured, fine and has a tangy sour taste.
Use:
Mango powder in India is used as a souring agent in chutneys, south Indian vegetables dishes, stuffing’s and lentils. It is especially used in tangy potato filling for samosas and savoury patties.
The powder can get lumpy so crush between the fingers before sprinkling over foods.
How to store:
Store in an air tight container and a cool-dry place.
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