Key facts
| Hindi name | Amchur |
|---|---|
| Also called | Amchoor |
| Flavour | Tart and fruity. |
| Heat | No heat |
| Sold as | Ground |
| Stays fresh | Ground: 6 months · check your jars |
| Best substitute | Lemon or lime juice, or a little tamarind. |
| Used in | 5 of our blends and 8 of our dishes |
How to use it
Adds sourness without liquid to chana masala, bhindi, samosa filling and chaat masala.
- Add towards the end of cooking.
- Great for dry dishes where lemon juice would make things soggy.
Substitute
Lemon or lime juice, or a little tamarind.
Storage
Clumps in humidity; keep it airtight. Best within six months.
Amchur is made from unripe green mangoes, sliced, sun-dried and ground.
Pairs well with
Dishes that use dry mango powder
Blends with dry mango powder
Tandoori masala
North India
A brick-red blend made for marinades; the colour comes from Kashmiri chilli rather than heat.
Frequently asked questions
What is dry mango powder called in Hindi?
Amchur. Also known as Amchoor.
What can I use instead of dry mango powder?
Lemon or lime juice, or a little tamarind.
How long does dry mango powder keep?
Clumps in humidity; keep it airtight. Best within six months.
Tips from travellers
Use Dry mango powder differently at home? Share your tip. The first good one goes right here.
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Questions from readers
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