Amchur vs tamarind
Amchur is dried green mango, convenient in a UK cupboard. Tamarind is a sticky fruit pulp essential to sambar and many South and West Indian gravies.
Culinary differences only. Traditional use is not scientific evidence of a medical effect.
Flavour and kitchen job
Amchur is dry, fruity-sour, added near the end. Tamarind is deeper, darker sour, usually extracted in water first.
When to use which
- Amchur on chaat, chole, and dry potato dishes.
- Tamarind in sambar, rasam, puliyodarai, and many fish curries.
They both add sourness but they do not taste the same. Lemon is a third option, not a perfect substitute for either.
Recipes
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