Amchur is the crowning glory of this salad. Eating this salad is like a refreshing and healthy version of eating Indian street side chaat! Addictive and delicious.
Amchur literally means powdered mango, made from raw green mangoes that are sun dried, and powdered. That makes it intensely sour! They’re also fruity (obviously…..mango), and citrusy and fragrant, with more depth than most citrus fruits can offer.
I like to call it the Umami of Indian food. It often completes and rounds out dishes when you feel like “something” is missing.
Originating from a need for food to last a long time, and needing to add an earthy sourness to dishes without adding more liquid to it, my ingenious ancestors created this genius spice!
It’s the quintessential addition of flavor in chana masala, most street foods, and many snacks like pakoras, samosas, and even added to refreshing summer drinks.
They’re often used along with “kaala namak” (indian pink salt) and or/cumin, for a perfect flavor bomb trifecta!
I try and use it in as many ways as possible, and this salad dressing is one of our favorites!
Ingredients for the dressing:
4 tbsp vegan mayo
1 tbsp amchur powder
1/2 tsp cumin powder
1/4 tsp kaala namak (Indian pink salt)
2 tbsps water
handful of fresh cilantro leaves
Ingredients for the salad:
2-3 cups shredded brussels sprouts
1 tomato, chopped
1 yellow, 1 orange sweet bell peppers
amchur mayo dressing
Notes: Kaala namak is an acquired taste, some find it rather strong, so this is optional, you could just use regular salt.
Method:
Whisk all the dressing ingredients thoroughly, until its smooth and well incorporated. Set aside to rest for 5 minutes, so all the flavors meld together well.
In a salad bowl, add shaved brussels sprouts, chopped tomatoes, bell peppers and toss together. Use any other veggies you have on hand if you’d like.
Mix how much ever salad dressing you like into the veggies, toss together and eat immediately.
