Ready? Let’s jump right in.
Common uses of amchur
Lemons or limes
But always go for the fresh stuff. Bottled lemon juice should be banned!
If you don’t want to add moisture, you can use the zest of a lemon or a lime instead.
The flavor is a bit one-dimensional compared to amchur, but there’s no denying it added a tangy hit to my chicken’s marinade.
If you have citric acid crystals, grind them in a mortar and pestle first.
Dried pomegranate seeds
Pomegranate is commonly used in Indian and Persian cuisine for its tangy flavor.
There are a few different pomegranate ingredients you can use: dried pomegranate seeds, pomegranate powder, or pomegranate molasses.
All these ingredients have a tart, fruity flavor with a background sweetness. Just what we’re looking for.
I went for the seeds.
If you’re making a sauce, Serious Eats recommends adding the seeds whole to your sauce and then straining them out at the end for the best flavor.
But you can also grind them into a powder.
How to substitute: replace amchur in a 1:1 ratio with pomegranate seeds or powder.
Apple cider vinegar is a good option too.
Because of the extra flavors, you need to make sure this ingredient wont clash with your dish. And you might need to adjust the amounts of other spices in your recipe.
Homemade amchur powder
Other substitutes to consider
Avoid these substitutes
I came across a lot of recommendations for amchur substitutes but not all of them impressed me.
Someone suggested tajin, and while this tasted nice with my chicken it had a decent amount of heat which isn’t something you find with amchur powder. Use with caution!
Tomato paste was also suggested and I’m not really sure why! It’s nowhere near as tangy as amchur powder and you can’t really use it in the same way.
12 Best Amchur Substitutes + 1 To Avoid
- 3 green mangoes
- ½ tsp salt
- Wash and dry the mangoes. Peel the skins and dip them in water.
- Using a sharp knife or mandoline, slice the mangoes thinly. Soak them in water. Once all your mangoes are sliced, strain them.
- Spread the mango pieces over a clean cloth. Let them dry under the sunlight for 2-3 days.
- Once fully dried, place the dried mangoes in your spice grinder and add salt. Give them a blitz until completely pulverized. Transfer into an airtight container and store in a cool, dry place for up to 6 months.