Amchur

dry mango powder

The sourness of green mango, kept in a jar.

What it is

Amchur is dried unripe green mango, sliced, sun-dried and ground to a pale, tan powder. It is a souring agent, prized for adding sharp, fruity tartness to a dish without adding any liquid — which sets it apart from lemon or tamarind.

Where it comes from

It is made across the mango-growing north of the subcontinent, from the glut of hard green mangoes before they ripen. It belongs to the chaat and everyday cooking of the north, the Mughal Corridor included.

What it's called

Amchur · amchoor · dry mango powder (Hindi: aam = mango, chur = powder).

In the kitchen

Stirred into chaats, marinades, dals and dry vegetable dishes for a tart lift; because it is dry, it sharpens without thinning a dish. A common note in spice rubs and the souring behind many street snacks. Add to taste near the end.

What we know about the claims

Amchur keeps a little of green mango’s vitamin C and is used as a seasoning, so read it as flavour, not nutrition. No culinary caution.

Choosing and buying

Sold as powder in every South Asian grocer (UK and US); it keeps well sealed. Lemon juice substitutes where you can afford the extra liquid, but the effect is not identical.