12 Best Amchur Powder Substitutes (Mango Powder)

Posted on

Aamchur Powder Substitutes



Prep time

Cooking time

Total time


This article may contain affiliate links and if you make a purchase after clicking on a link, we may earn a small commission at no additional cost to you.

Amchur, also known as amchoor or dried mango powder, is a seasoning created from grinding green mangoes and is famous for lighting up heavy meals with acerbity. It is excellent for recipes like soups, stews, vegetable dishes, meats, etc.

Also, since it’s common for Indian cooking, it is a staple element in a lot of recipes there. But if you don’t have mango powder when your recipe calls for it, there are some amchur powder substitutes that will come in handy.

When it comes to mango powder substitutes, your most adequate options are lemon juice, chaat masala, tamarind powder, tajin seasoning, citric acid powder, lime juice, anardana, loomi, sumac, apple cider vinegar, fresh pineapple, and even homemade mango powder.

Each of these elements is valuable in bringing a citrusy, tart flavor to meals. Stay with me, while we explore some of the best substitutes for amchur powder!

Best Amchur Powder Substitutes

1. Lemon Juice

An everyday fruit that can be located in any supermarket, lemons bring about a decent substitute for aamchur.

The juice can rapidly overpower a dish, so moderateness is the key.

To supplant a teaspoon of aamchur you’ll require only one teaspoon of juice. While cooking, do a quick flavor test and if needed, put a little more.

If you’ve ever clasped too much lemon juice into condiments, then you’ll realize how bad food can be savored when you amplify it.

When utilizing lemon juice, add it at the finishing time of the cooking as its flavor can reduce during long heating.

Have it in mind that utilizing lemon juice will bring more fluid through the recipe, so you may be required to make spaces for this; in a lot of cases though, one or two teaspoons won’t deliver a significant effect on the dish.

2. Citric Acid

Citric acid is generally utilized as a preservative in storing, but it can also function as an outstanding souring tool. Also recognized as sour salt, it is this acid that provides citrus its tartness.

When obtained as a food-grade powder it is disposed to have an indifferent taste without any fruity statements.

It is genuine sourness.

Relying on the brand you purchase, citric acid could arrive in crystal form instead of a finely ground powder like amchur.

If you’re utilizing it for a spice mix like masala then mince it up utilizing a mortar and pestle or spice mill. In some areas of The United States, you may have complications locating citric acid in conventional supermarkets.

Inquire in the baking column and if you don’t find it, attempt a Home Goods store in the canning jars hallway. Else, you might have more chances at an Asian grocer or just buy online.

3. Tamarind

Tamarind fruits can be scorched and refined into tamarind powder and are prominent in southern areas of India and Southeast Asian cooking. The seasoning is very sharp on its own but makes a delightful improvement to vegetable curries and fish.

Tamarind powder will commonly function as a better amchur substitute than lemon juice because it is in powdered form. Also, it has a delicate delightful undertone identical to amchur powder.

The biggest difficulty with tamarind powder is that it isn’t very much accessible in stores and can be a problem locating them in countries like the United States.

If you tend to lay your hands on some, use it slightly as the powder can promptly overpower a meal. Use 25% smaller tamarind powder than you would utilize amchur and try it out before putting any more.

Tamarind paste can also be utilized in place of amchur, but you’d only utilize it in a pinch.

This element has a fruitier, less impartial flavor and also delivers a yellowish-brown tint to the nutriment which may not be ideal.

Lessen the amount by 50% if you determine to utilize the paste.

4. Anardana

Anardana may sound quite romantic but it is completely dried pomegranate powder. Although not so famous in western cooking it is held in awe in Indian cuisine as a wonderful ingredient for putting tangy flavor into curries.

If you can’t get this commodity in-store then you can utilize the dried seeds from a fresh pomegranate and granulate those up into a powder.

Anardana will have extra sweetness than amchur powder so don’t forget to use it in little portions to prevent overwhelming the dish.

5. Sumac

Sumac is a lively red seasoning that is formulated from wild sumac flower berries that are initially dried and then ground.

It is acerbic and tangy in spice, a lot like lemon juice. You can utilize sumac in adding sharpness to chicken, meat, fish, and also for dressings.

Utilize this spice sparingly as a valuable option to amchur if you’re in a tinge.

6. Loomi

When it gets to the unusual cookery of the Middle East, Loomi is an amchoor powder alteration that you cannot look over.

Its central element is from Persian lemons that have been salted and dried.

After a while, it changes to black and has a robust fruity sour taste, quite identical to amchoor powder. Loomi is an outstanding opportunity for amchoor spice due to its identical texture and acidic spice without the sweetness.

You can utilize it in your amchoor powder recipe without the concern of altering the flavor. Still, the tint of these two powders may fluctuate relatively.

7. Chaat Masala

Chaat masala is a spice mix that is mostly utilized to formulate foods in Northern India’s Punjab region. In fact, there is no common Masala recipe. Chefs will create their own, based on special tendencies and regional flavors.

Still, most Masala will contain amchoor powder, black salt, chili powder, and other herbs. Chaat masala will provide a nice distinctive sour flavor to your dish.

Because chaat masala is essentially amchoor powder, it is an outstanding substitute. The disparity here is the proportion of hot seasoning that each chef has in the Masalas makeup.

Home cooks are required to savor a certain level of spiciness to obtain the most delightful final output.

8. Homemade Mango Powder

If you’re out of mango powder and have the extravagance of time, you can prepare mango powder at home! All you’ll require are unripe mangoes and a food processor.

You can begin the procedure by chopping the unripe mangoes into thin pieces and warming them under the sun or on a dehydrator. Once they’re totally dry and crisp, put the pieces in a food processor and grind.

You will wish to achieve a powdery viscosity. Once done, you can pour out the dry mango powder into a tidy jar.

What brings about homemade mango powder and its ease is that there’s no additional ingredient put into it.

Still, please note that you will have to put in a few days to finalize the natural drying procedure. There’s no substitution ratio for this, as it is similar to store-bought mango powder.

9. Lime Juice

Like lemon juice delivers the sour seasoning that amchoor powder delivers.

Still, the only distinction is that lime juice doesn’t have the indication of sweetness that can be pointed out in both lemon juice and amchoor powder.

Nonetheless, if you only possess lime juice at home, you can utilize that as an alternative.

Due to its sharp sour taste, you are only required to supplant every tablespoon of amchoor powder with one teaspoon of lime juice. Then, you can add a sprinkle of brown sugar to emulate that delightful taste that you receive with dry mango powder.

10. Tajin Seasoning

If you’re developing a Mexican recipe that requires mango powder, you can get your tajin spice as a substitute. This mango powder alternative is a mix of ground dried chilies, drained lime juice, and sea salt; this mango powder substitute delivers the sour taste with a spicy bang.

Nevertheless, people who don’t appreciate spicy foods should contemplate putting only a tiny quantity first and then more if required.

To alternate, supplant every tablespoon of mango powder with half a tablespoon of tajin powder. It may not be as sharp as mango powder, but you can put more as long as you withstand the spicy taste.

11. Apple Cider Vinegar

Apple cider vinegar is a go-to substitute in a sprinkle and is nearly an extensive element in everyone’s cupboard. Other vinegar may operate as a dried mango powder substitute, but apple cider vinegar is the best because of its vibrant sour taste.

Apple cider vinegar is a decent option since it lessens cholesterol and enhances heart health. Salad dressings, mango chutney, and even meat dishes may profit from apple cider vinegar.

When used as an alternative, you can begin by supplanting one tablespoon of mango powder with half a tablespoon of apple cider vinegar.

12. Fresh Pineapple

Fresh pineapples are a tremendous basis for sweet and sour tastes, they’re also one of the best amchur powder substitutes.

Apart from the vibrant taste, pineapple includes plenty of effective enzymes and antioxidants that make it an outstanding anti-inflammatory agent.

The enzymes in pineapples also function as a tenderizing tool, making them an outstanding addition to meat dishes.

The ratios in utilizing fresh pineapples as an alternative can be complicated, as the spice may fluctuate relying on the ripeness of the fruit.

To accomplish a closer zest with dry mango powder, I suggest the usage of pineapples that are not fully matured. Use a piece of roughly 15 grams to replace a tablespoon of dried mango powder.

Frequently Asked Questions

What is amchur powder used for?

The typical usage of amchur powder is to make curries, particularly vegetarian dishes.

Can I use amchur in sambar?

Yes, you can. The clue to a nice sambar is not only the seasoning, but the proportion of sourness added.

Is mango powder good for weight loss?

Yes, amongst other benefits, Amchur powder is great for weight loss.

Does amchur cause constipation?

No, on the contrary, it combats constipation.

Is amchur good for hair?

Absolutely! It is quite beneficial for your skin and hair.

Conclusion: Substitutes for Mango Powder

Don’t forget to utilize alternatives in little amounts and test the food first, if you can before putting in more.

This step will lessen the likelihood of wrecking the dish with terrible, awkward flavors.

I hope this article on amchur powder substitute was helpful?


You might also like these recipes