{"title":"Amchoor \u0026 Anardana","description":"\u003cp\u003eAmchoor, also spelt amchur and sold as dry mango powder, is made by slicing unripe green mangoes, drying them in the sun and grinding the slices to a pale beige powder. It is fruity and sharp, and it goes into chole, bhindi masala, samosa and aloo tikki fillings, and chaat masala. Anardana is the seed of a wild sour pomegranate, dried and ground, darker and more tart, and it is used in Punjabi chana, stuffed parathas and chutneys.\u003c\/p\u003e\u003cp\u003eChoose amchoor for a clean, fruity sourness in vegetable dishes and snacks, and anardana when you want a deeper, almost winey tang in chickpeas or meat. Amla powder, ground from dried Indian gooseberry, sits here too for cooks who use it in chutneys and pickles. A small pack lasts well, because a teaspoon is usually enough for a family pot.\u003c\/p\u003e\u003cp\u003eAdd sour powders near the end of cooking, once the dish is almost dry, so they stay bright. They draw moisture from the air and cake easily, so keep them in a tightly closed jar and break up lumps with a dry spoon. Use them with chaat masala, cumin powder, coriander powder and the rest of the \u003ca href=\"\/collections\/ground-spices\"\u003eground spices\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"fudco-amchoor-powder-100g","title":"Fudco Amchoor Powder 100g","description":"\u003cp\u003eFudco Amchoor Powder is dried green mango ground to a fine, pale powder, the souring spice of North Indian cooking. It brings a fruity, tart edge to a dish without adding liquid, which is why cooks reach for it in dry sabzi, chaat and stuffed parathas where lemon juice or tamarind would make things soggy. A 100g pack lasts a long while, as a teaspoon goes a long way. Find more souring spices in our \u003ca href=\"\/collections\/amchoor-and-anardana\"\u003eAmchoor \u0026amp; Anardana\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eSprinkle half a teaspoon over bhindi, aloo or cauliflower in the last minutes of cooking, once the vegetables are tender. Mix it into chaat masala, the filling for samosas and aloo paratha, or a dry rub for paneer and chicken tikka. A pinch lifts chana masala and pakora batter, and it tastes good dusted over fruit chaat or fries with a little salt and chilli. Close the pack tightly, as the powder takes up moisture and clumps.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGround dried mango, also called amchur\u003c\/li\u003e\n\u003cli\u003eAdds sourness without liquid\u003c\/li\u003e\n\u003cli\u003eMay contain peanuts, nuts, sesame, gluten, milk, celery, soya, mustard and sulphites\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fudco","offers":[{"title":"Default Title","offer_id":55572317831507,"sku":null,"price":1.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fudco-amchoor-powder-100g-front.png?v=1792767332"}],"url":"https:\/\/chandrastores.co.uk\/collections\/amchoor-and-anardana.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}