Amchur Powder (MDH)

Amchur Powder (MDH)

Synonyms: dried mango powder, amchur, mango powder

Parts Used: unripe mango fruits (Mangifera indica L.), dried pulp

Nutritional Value of the Product: carbohydrates, dietary fiber, organic acids (citric, malic, succinic), vitamin C, vitamin A, iron, potassium, magnesium

Main Beneficial Properties of the Product: antioxidant action, improved digestion, support for enzymatic activity of the stomach and pancreas, anti-inflammatory action, normalization of intestinal microflora, appetite stimulation, improved protein absorption

Beneficial for Conditions: dyspepsia (K30), gastritis with low acidity (K29.4), iron deficiency anemia (D50), vitamin C deficiency (E54), obesity (E66), metabolic syndrome (E88.8), atherosclerosis (I70), chronic constipation (K59.0)

Contraindicated for Conditions: mango allergy (T78.1), gastritis with high acidity (K29.3), peptic ulcer disease of the stomach and duodenum (K25-K26), chronic renal failure (N18), gout (M10)

Culinary Use: vegetable curries, legume dishes (dal), chutneys, marinades for meat and fish, sauces, soups, snacks, street food snacks (samosas, pakoras), salads

Forms and Processed Products: powder, dried slices of unripe mango

Geography of Use and Dietary Traditions: Amchur is a traditional spice of Northern and Central India, where it has been used for many centuries. The main area of use is the states of Uttar Pradesh, Punjab, Haryana, and Madhya Pradesh. In Indian gastronomic culture, amchur serves as a natural acidifier, adding a fresh, fruity note to dishes. It is actively used in vegetarian cuisine to balance flavors without using animal fat. In street food, amchur is an important part of seasonings for samosas, pakoras, and bhajis. In Ayurvedic tradition, amchur is described as a remedy that improves digestion and reduces heat. In modern cuisine, the spice has gained popularity outside India: it is used in fusion recipes, vegan sauces, marinades, and as an alternative to lemon juice and vinegar.

Toxicity and Food Safety

Amchur is considered a safe product and is well tolerated when consumed in culinary amounts. Allergic reactions are possible in individuals with mango intolerance. Consumption in large doses may cause excessive gastric acid secretion.

Culinary Recipes with "Amchur Powder"

Recipe 1. Vegetable Sabzi with Amchur

• Ingredients: potatoes — 300 g, cauliflower — 250 g, green peas — 100 g, onion — 100 g, tomatoes — 150 g, vegetable oil — 40 ml, cumin — 5 g, turmeric — 5 g, ground coriander — 5 g, amchur powder — 7 g, salt — to taste.
• Cooking method: sauté cumin and onion in heated oil until golden (5 minutes), add potatoes and cauliflower, and stew covered for 10 minutes. Add spices (turmeric, coriander, salt), add tomatoes and peas, and cook for another 7-8 minutes. At the end of cooking, sprinkle with amchur and mix.
• Nutritional value per serving: 145 kcal, protein — 5 g, fat — 6 g, carbohydrates — 19 g.
• Culinary features: a popular North Indian dish, traditionally prepared by vegetarians for daily meals.

Recipe 2. Chutney with Amchur and Mint

• Ingredients: fresh mint — 50 g, fresh coriander — 50 g, green chili pepper — 10 g, fresh ginger — 10 g, amchur powder — 10 g, salt — 5 g, water — 50 ml.
• Cooking method: blend all ingredients into a homogeneous mass in a blender, adding a little water if necessary. Store in the refrigerator for up to 3 days.
• Nutritional value per serving: 50 kcal, protein — 2 g, fat — 0.5 g, carbohydrates — 8 g.
• Culinary features: a traditional North Indian sauce served with samosas, pakoras, and other snacks.