Skip to Content

5 Easy Amchur Powder Substitutes to Try in Your Recipes

By: Author Andrew Gray

Posted on Last updated:

0 Comments

We’ve all been in that spot where we’re midway through a recipe, and the amchur powder is nowhere to be found. It happened to us last weekend while making a tangy aloo curry. We had to think fast, and the substitutes saved the day.

Amchur powder adds that signature sour flavor, but it’s not irreplaceable. With the right swaps, you can keep the zing alive in your dishes. Some of these substitutes are already hiding in the pantry, which makes things easier.

We’ve tried and tested them, so you don’t have to experiment. These options will help you keep your recipes on track without any fuss.

5 Quick Substitutes for Amchur Powder

Here are five quick substitutes to try in your recipe when you’re out of amchur powder:

1 – Tamarind Paste

First, tamarind paste is an easy swap for amchur powder when you need that sour kick. It delivers a tangy flavor that’s spot-on for many dishes. Use 1 teaspoon of tamarind paste for every teaspoon of amchur powder.

We’ve tried it in stews and marinades, and it blends surprisingly well. If the paste feels too thick, just dilute it with a little water before adding it to the dish.

It’s an adaptable choice and works for savory recipes without much hassle. For more ideas on ingredient replacements, check this helpful guide on alternatives to tamarind paste.

2 – Lemon Juice

For those times when amchur powder is missing, lemon juice is a handy swap. Its sharp tang delivers a similar sourness. Use 1 tablespoon of lemon juice to replace every teaspoon of amchur powder.

We’ve added it to chutneys and stir-fries, and it blended seamlessly. Lemon juice works especially well in liquid-based recipes since it mixes instantly. If the consistency feels off, you can adjust other ingredients to balance it out. For more ideas on swapping ingredients, check out this guide on lemon juice replacements.

3 – Dried Mango Powder (Homemade)

If you have raw mangoes in the pantry, there’s a quick way to make your own version of amchur powder. Dried mango powder has a similar flavor profile and adds that much-needed acidic touch.

All you need to do is peel and slice 2-3 raw mangoes into thin pieces. Place them on a baking sheet and dry the slices in an oven set at 175°F for around two hours. Once they cool down, grind them into a fine powder.

We’ve tried it in curries, and it works well without overpowering other flavors. Use 1 teaspoon of dried mango powder for every teaspoon of amchur powder.

4 – Pomegranate Powder

One of our favorite swaps for amchur powder is pomegranate powder. It delivers that same tangy flavor and adds a beautiful color to dishes. Use 1 teaspoon of pomegranate powder for every teaspoon of amchur powder.

We’ve added it to marinades and salad dressings, and it works great without altering the taste too much. It’s also rich in antioxidants, making it a healthy choice to add to your recipes. For more ideas on ingredient replacements, check out this guide on pomegranate powder substitutes.

5 – Citric Acid

Last but not least, citric acid is a powerful replacement for amchur powder. It’s highly concentrated and should be used in small amounts to avoid overpowering other flavors. Use 1/4 teaspoon of citric acid for every teaspoon of amchur powder.

Citric acid is a naturally occurring compound found in citrus fruits like lemons and limes, making it an excellent option for adding tanginess to dishes when fresh ingredients or amchur powder aren’t available. It’s commonly used in cooking, baking, and even preserving foods due to its ability to enhance flavors and maintain freshness.

We’ve added it to soups and stews, and it brings just the right amount of tanginess without changing the taste too much. You can also try it in marinades, chutneys, or even spice rubs when you want that extra zing. Just remember to use it sparingly, as a little goes a long way.

Table of Contents

→ Index