Mangoes have been planted in the Indian subcontinent and were later spread across the world by the European merchants. Mangoes are cultivated in regions that have wet and dry seasons. Ripe mango is often enjoyed as a fresh fruit delicacy. While, raw mango fruit is often used for pickles and chutneys. A large number of mangroves can be found in north India because the climatic conditions are perfect for cultivation.
Aamchur is a spice made from sun-dried, raw mango fruit. Aamchur can be made from both unripe and ripe mango fruits. While preparing Aamchur the preference is usually given to unripe, green mangoes. Aamchur gets its name from aam - mango and chur - powder in hindi. Aamchur is essentially used as an ingredient to add a tangy flavor to soups, curries, chutneys and pickles. Raw green mangoes are sliced, dried and ground into powder.
Aamchur is available in almost all the homes and used by Indians all through the year. The use of Aamchur is basically limited to Indian cooking and is not used so flagrantly by others. Aamchur powder is essentially an Indian ingredient and is used most importantly for its acidic properties. Aamchur is used to add flavor and aroma to curries, sauces. It is also used to marinate meat, since it has the same tenderizing qualities as that of lime or tamarind.
Dried, unripe mango slices or Aamchur have light brown color. While, Aamchur powder is dark brown in color. Aamchur powder needs to be stored in dry, air-tight containers because it looses its acidic properties if left in open for long. Aamchur has a slightly sweet-sour taste. It is also used to mitigate the bitterness while preparing vegetables like, bitter gourd and it even makes the curry taste much better. Aamchur powder is also used as an alternate to using lime juice or tamarind pulp while preparing fish or other sea food. Aamchur powder does not change the consistency of the curry and lesser amount is needed as compared to lime or tamarind juice. Aamchur is also used in the making of pickles, especially the green chili pickle. Aamchur is used to add a tangy flavor to most north Indian dishes. Aamchur is an alternate used by the north Indians for tamarind, which is used by most southern Indian states to add a tangy taste to the food.
Aamchur is also used for its medicinal values to cure insect bites and to avoid heat stroke during hot summers. Aamchur is easily available at local grocery stores and even prepared at home.
Mangoes have been planted in the Indian subcontinent and were later spread across the world by the European merchants. Mangoes are cultivated in regions that have wet and dry seasons. Ripe mango is often enjoyed as a fresh fruit delicacy. While, raw mango fruit is often used for pickles and chutneys. A large number of mangroves can be found in north India because the climatic conditions are perfect for cultivation.
