Amchur is the dried peel of the unripe or green mango which has been sliced and left to sun-dry. It smells sour - sweet, warm and resinous and tastes sweet and acidic. It is primarily used in Indian cooking where its acidic flavour is useful in curries, soups, chutneys and marinades especially as the slices have the same tenderizing qualities as lemon or lime juice. The dried slices also add piquancy to curries.
The medicinal qualities are acidic and astringent and it also has another use in India. Mango is fed to cattle whose urine is then used as a yellow dye!
Mango pairs well with avocado, coconut, cumin, lime, mint, pineapple and white fish to name a few.
I haven't tried it yet in my kitchen, mainly buying it for curiosity sake, however, I did come across this interesting recipe.
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