Dried Mango is commonly used for flavoring curries, chutneys, soups and marinades. It is a souring agent like tamarind and has tenderizing qualities like lime juice. Dried Mango (amchur) can be used instead of tamarind to prepare sweet-sour lentils, vegetable, curries and non veg. dishes. It is also a good source of dietary fiber, which can help regulate digestion and promote feelings of fullness. Mango powder known as amchur is used as a souring agent and has a fruity and tangy flavour. It is made from unripe green mangoes that are thinly sliced and left to dry in the hot sun. Then they are ground into a fine powder and used as a spice.
Commonly used in curries, chutneys, soups, and marinades for its souring qualities.
Acts as a tenderizer and souring agent, similar to tamarind and lime juice.
Can substitute tamarind in sweet-sour lentils, vegetable, and non-vegetarian dishes.
Rich in dietary fiber, promoting digestion and feelings of fullness; used as amchur powder in cooking.
Dried Mango is typically used when the mangoes are out of season, to boost that tangy hint and nutrition to the foods and drinks.
Dried Mango is loaded with vast reserves of nutrients like vitamins A, C, and E and antioxidants and a great source of iron that offers therapeutic and medicinal benefits.
Dried Mango can be added to curries and stews at the beginning of cooking or at the end.
Adding Mango powder at the beginning of cooking will help to develop the flavors of the dish while adding it at the end will add a fresh, tangy flavor.
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