Growing up in an Indian household, mangos were pretty common to see in our kitchen. Be it in the summer, as we enjoyed these colorful fruits, freshly sliced for an afternoon snack or as a daily condiment that accompanied dinner in the form of tangy mango pickle. But lately I’ve been including amchur (mango powder) in my spice mixture as I temper my spice blend before adding it to my favorite veggies and legumes. Literally translated, “am” means mango and “chur” refers to the powder made from unripe green mangos
Beyond making dishes tastier, here are 5 health benefits of adding amchur to your diet:
1. Containing phenols and phenolic compounds, amchur is rich in antioxidants and has anticancer properties.
2. With its high iron content, amchur is beneficial for those suffering from anemia, as well as pregnant women.
3. Coming from the mango, amchur is a rich source of vitamins A (beta-carotene) and E, along with selenium which all help to protect against heart disease.
4. Amchur improves digestion and reduces acidity.
5. Amchur is effective in improving clogged pores.
I can recall my Mom’s chat masala in which amchur was a star ingredient. (Chat masala is a great spice blend for serving with cool or tangy foods). Try adding chat masala to a mixture of cucumbers and freshly sliced tomatoes or combine it with yogurt and enjoy it as a refreshing salad dressing.
Give it a try, here’s the recipe for Mom’s Chat Masala:
- 1 teaspoon ajwain seeds
- 1/2 tablespoon amchur powder
- 1/4 teaspoon asafetida
- 1/2 tablespoon black salt
- 1/2 tspn ground black pepper
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1/2 tablespoon garam masala
- 1/8 teaspoon ground ginger
- 1 or 2 dried red chilies, stemmed
- In small nonstick pan on low to medium heat, dry roast the coriander, cumin, ajwain and fennel seeds until they darken a few shades and let off that beautiful aroma. Next, add the asafetida and stir for a few moments. Now, remove this blend from the heat and grind in an electric coffee grinder until powdered. Finally, add the remaining ingredients and pulse to mix.
- Store in an airtight jar away from heat and light. (This should keep it fresh for up to 2 months).
Have an amchur recipe to share? We’d love to hear from you. Leave your recipe in the comments below or email me directly!