One of my favorite Indian places has an okra dish that with mango powder (a.k.a. amchur). I love the complex flavor of the amchur--it's a perfect balance of sweet and sour.
Yesterday I bought a big bag of the stuff at an Indian grocery. I'm going to do an online search for recipes, but I was wondering if and how any 'hounds use mango powder in their cooking--traditional Indian or otherwise.
Last night I dusted some eggplant cubes with amchur (instead of flour) and grilled them--very tangy. It seems that mango powder would be great in marinades, sauces, dressings, breadings... Or in desserts in place of lemon, or perhaps as a flavoring agent for creme brulee...
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