Amchur (amchoor) is made by slicing unripe green mangoes, sun-drying them and grinding them to a beige, slightly fibrous powder. It tastes sharply sour with a fruity, faintly sweet finish, more rounded than lemon and less sharp than tamarind. North Indian cooks reach for it whenever a dish needs acidity without extra liquid: chaat masala, chana masala, aloo tikki, samosa and pakora fillings, dry vegetable sabzis, and tandoori marinades where its enzymes also tenderize meat. Dried mango slices, sold as amchur too, are used in dals and chutneys.

How to buy

Any Indian grocer sells 100 g boxes from MDH, Everest, Shan or Natco, and Amazon and specialty spice sites carry them; regular US and UK supermarkets rarely stock it. Fresh amchur is pale beige to light tan and smells tangy and fruity. Avoid gray or dark brown powder, or anything that smells flat, and check that the only ingredient is mango; some cheaper packs pad it with salt or citric acid. If you cook Indian food occasionally, buy the smallest box, since the tang fades within a year.

How to store

Keep it in a sealed jar away from light and heat; it is hygroscopic and cakes fast in a humid kitchen, so never spoon it over a steaming pot. It stays lively for 6 to 12 months and is still usable, if milder, for a few more. Clumps can be broken up and used, but if it smells musty or has darkened significantly, replace it. Freezing in a sealed bag holds the flavor for two years.

Substitutes

  • Lemon or lime juice, 1 tbsp for every 1 tsp amchur, added at the end. Brighter and thinner, and adds liquid to dry dishes.
  • Tamarind paste, 1/2 tsp per 1 tsp amchur. Deeper, darker sourness; good in chana masala and dals, less so in chaat masala.
  • Anardana (dried pomegranate seed powder), 1:1. Similar dry tang with a sweeter, wine-like note; the classic North Indian swap.
  • Citric acid, 1/4 tsp per 1 tsp amchur. Pure sourness with none of the fruitiness; use sparingly.

How to use

Add it near the end of cooking or sprinkle over the finished dish, because long cooking dulls the tang and can turn it slightly bitter. Start with 1/2 to 1 tsp for a curry serving four and adjust; it is stronger than it looks. For marinades, 1 tsp per pound of chicken or paneer with yogurt and spices, marinated 1 to 4 hours, tenderizes and brightens. Toss a pinch with roasted potatoes, fruit salad or corn on the cob for an instant chaat flavor.

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