Amchur

Amchur, also spelled amchoor, is a spice powder made from dried unripe green mangoes. The name comes from the Hindi amchūr, meaning unripe mango. The powder provides a bright, sour, fruity tang to dishes without adding moisture and is widely used in Indian and Pakistani cookery.

Production and composition: Green mangoes are peeled, sliced, and dried until leathery. The dried fruit is then milled into a fine powder. The resulting amchur is pale yellow to light brown and has a fresh mango aroma. Pure amchur is simply ground dried mango; some commercial products may be mixed with salt, chili, or other spices.

Uses and flavor: Amchur is used as a souring agent in many dishes, including curries, lentils, chutneys, and vegetable preparations. It is a common component of chaat masala and is often sprinkled over chaat, samosas, and fried snacks to add acidity and a fruity note. It can substitute for tamarind in some recipes, though the flavor profile differs and the tang is typically milder and more mango-like.

Storage and availability: Store amchur in an airtight container in a cool, dry place away from direct sunlight. When stored properly, it retains aroma and potency for several months to about a year. It is readily available in Indian grocery stores and online.