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Mango powder, also known as amchur powder, is a common ingredient in Indian cuisine. Additionally, amchur powder can be used in a variety of recipes that acquire a distinct tangy flavor that peeks through while cooking. This spice is exceptional when added to soups, stews, and braises, working incredibly well as a thickener to some of your dishes.
Since amchur powder may not be available in most local stores, it’s great to have a good variety of substitutes at hand, that can also provide that familiar acidic taste while blending beautifully with other elements of your dish. Let’s take a look at some of the best amchur powder substitutes for when you’re in a pickle!
Table of Contents
- 1 Best Amchur Powder Substitute
- 2 How to Make Amchur Powder?
- 3 Amchur Powder Substitute
- 4 FAQs
Best Amchur Powder Substitute
Mango powder is used to add a tart, fruity flavor to Indian foods. It’s a staple ingredient in many recipes and can be used for soups, stews, vegetable dishes, and meats. The taste of amchur powder will vary depending on the type of mango it comes from. If you don’t have amchur powder on hand or if you’re looking for an alternative to this popular spice, then here are some alternatives:
- Tamarind Powder
- Tamarind Paste
- Lime or Lemon Juice
- Chaat Masala
- Citric Acid Powder
- Tajin Seasoning
- Tomato Powder
- Tomato Puree
- Pineapple Juice
- Green Mango Puree
If you’re looking for a substitute comparable to mango powder in terms of its sweet and fruity tones but a little less sweetness, tamarind powder is the first option on our list. This dried fruit produces a tartness in your dish similar to that of tamarind juice or paste. You can also use it as an ingredient in fresh dishes like vinaigrettes and sauces. When substituting tamarind for mango, use equal amounts of both powders (one tablespoon of each) and increase the amount by 1/4 teaspoon if you’re using more than one tablespoon in total.
Tamarind paste is made from crushed tamarind dried fruit, seed, and fibers. It has a blend of acidity and fruity aromas. Its rich taste makes it an exceptional addition to Asian and Indian foods, like vegetable curries and seafood dishes. The paste may alter the consistency of your recipe if you add too much, so start by replacing each tablespoon of mango powder with half a tablespoon of tamarind paste, then add more if necessary. If your dish isn’t sour enough yet, try adding lemon juice or apple cider vinegar along with the tamarind paste until you achieve the desired flavor balance!
Anardana is a dried fruit powder made from pomegranate seeds. It has a tangy flavor that is similar to dry mango powder, so it can be used to replicate the same taste in recipes that require it. Just like amchur, this spice adds a bit of sweetness to your dish without overpowering it or making it overly sweet. Make sure to add reasonable amounts, though, you don’t want your curry or curry leaves becoming too sweet. Anardana also goes well with fish and poultry dishes, as well as rice dishes such as biryanis and pulao’s (steamed rice).
Loomi is a famous ingredient used in parts of the Middle East that can replace amchur powder in recipes. Made from Persian lime (Citrus latifolia), loomi is boiled with salat, then dried and used in cooking. Loomi can be used as an amchur substitute because of its distinct similarities, providing both sweet and sour notes when added to recipes.
Use it in recipes like seafood, chicken, lamb, or vegetable dishes. You should start by replacing each tablespoon of mango powder with half a tablespoon of loomi first, then you can adjust according to your recipes later on.
Lime or Lemon Juice
If you don’t have amchur powder, lime or lemon juice are both excellent substitutes. The sourness and fruitiness that they provide are very similar to mango powder. If you choose to use lemon or lime juice as an amchur powder substitute, make sure that the quantity of the juices is measured correctly. The juices may overpower the other ingredients in your dish if large amounts are added at a time. Also, be aware that some recipes call for more than one teaspoon of amchur powder while they only require a single teaspoon of lime or lemon juice per recipe serving size (1 cup).
Chaat masala is a mixture of spices that you can use to add flavor to your dishes. It’s usually used in Indian cuisine, but it also works well with other foods and meals. The main ingredient in chaat masala is mango powder, which makes it a nice substitute for dry mango powder. Chaat masala will give a good distinctive sour taste to your dish. You could sprinkle this over salads, Indian dishes, some curries, and even breakfast cereal if you’re feeling especially adventurous! Chaat masala is also made with other ingredients such as fennel seeds, dried ginger root, and black salt (kala namak). These give foods an even tastier flavor along with the right aroma too.
Sumac is an excellent substitute for amchur powder. It’s made from wild sumac flowers and berries, which are dried first, then ground into a reddish spice. Sumac has a much lighter taste than amchur powder—it’s not as sour, which makes it better suited to light dishes like shawarma or falafel. You can replace each tablespoon of amchur with two tablespoons of sumac in any recipe you’re making; since sumac is less acidic than its mango cousin, this will keep your dish balanced while keeping the flavor intact. It’s also rich in antioxidants and can be used to make delicious marinades that go well with grilled chicken or fish (and we recommend adding it to your next batch of hummus).
Citric Acid Powder
If you want to imitate the acidic taste of dry amchur powder, then citric acid is what you are looking for. It’s an excellent way to add a touch of sourness to your food. It is available in crystal form or ground powder, which can be used in most of the recipes that call for amchur powder. You can also use it as a sour salt for your meals by using this type of powder, the notes in your meal will be even better, and you’ll have a delicious aroma.
Tajin is a Mexican seasoning made from chilies, salt, and lime. This mixture can be used as an amchur powder substitute. Essentially, tajin is a combination of ground dried chilies, dehydrated lime juice, and sea salt which provides a sour taste with a spicy kick. If you don’t enjoy spicy foods then you may want to consider adding only half the amount at first before adding more if needed for your personal preference.
The best way to use tajin seasoning is by replacing every tablespoon of mango powder with half a tablespoon of tajin powder in your recipe! You may not get as much of a tangy taste from this as you would from amchur powder, but if you add more than expected, it will still give that tangy sweetness that we all know and love.
Tomato powder offers a naturally acidic taste with a hint of sweetness. It is made from dried tomatoes, while tomato puree has other ingredients added to it. To replace every tablespoon of dried amchoor powder with tomato powder, you would need to use about a quarter tablespoon of tomato powder per 1 tablespoon of amchur powder. To increase the flavor even more and get your dish closer to its original taste, just add another quarter tablespoon of this ingredient for each tablespoon of mango powder that was removed in the recipe.
Tomato puree is a great substitute for amchur powder in your favorite recipes. It has a naturally sour flavor, which can be easily adjusted depending on the taste you want to achieve. Due to its thick consistency, it also helps enhance the dish’s texture while adding more flavor to your dish. To make tomato powder: Blend 4 cups of tomatoes (or one large tomato) until completely smooth, and strain through a cheesecloth or a fine mesh sieve into an airtight container.
Let it sit overnight at room temperature and store it in the fridge for up to two weeks or in the freezer for up to six months. To substitute mango powder with tomato puree: Replace each tablespoon of mango powder with half a tablespoon of tomato puree, then add more if needed for extra sour notes.
If you don’t have fresh pineapples but happen to have a can of pineapple juice, then it can be used as an amchur powder substitute. Like fresh fruit, pineapple juice has a strong tenderizing factor, making it great for meat products. It also adds sweetness to dishes and pairs well with hot chilies. Replace each tablespoon of mango powder with half a tablespoon of pineapple juice in your recipe to give it that same tangy kick without having to use artificial substitutes.
Green Mango Puree
Green mango is a pureed form of unripe raw mango fruit that works well as an amchur powder substitute. It can be used in curries and sauces, and also as part of the liquid component of a dish. Due to newer taste compounds contained within green mangoes, they may pack a more robust flavor compared to green mango powder. Substitute half a tablespoon of green mango puree for every tablespoon of amchur powder required in the recipe.
How to Make Amchur Powder?
Amchur Powder Substitute
Amchur powder is an interesting ingredient. On the one hand, it’s very powerful and can make your dish heavily sour if used too much. But on the other hand, it adds a delicious tangy flavor to your recipe that can easily be substituted by lemon juice, lime juice, vinegar, or Tamarind. If you don’t have any of these alternatives in your kitchen already then I would recommend picking up some at your local supermarket next time you go grocery shopping! The best thing about this spice blend is that it keeps well in the fridge, so there’s no need to worry about whether or not you’ve made enough for the evening.
What can I use Instead of Mango Powder?
If you happen to have run out of mango powder, there are some great substitutes that’ll provide some similar flavors to your dishes: Tamarind, homemade mango powder, lemon juice, anardana powder, loomi, sumac, chaat masala, and citric acid.
Can we use Chaat Masala Instead of Amchur Powder?
While chaat masala packs a tangy punch, it might not be the best substitute for amchur powder. This is because chaat masala includes a few other ingredients, including black salt, which has a distinct taste and could overpower your dish.
What does Amchur Taste like?
Amchur has the tartness of citrus and the flavor of its zest. Much like citrus juice, it’s best when added at the end of cooking to preserve its flavor. It can powerfully cut through the sweetness of fruit-based sauces and syrups.
What is the main ingredient in Amchur Powder?
Raw green sour mangoes are the main ingredient in amchur powder; the dried mango pieces are powdered in a grinder.