Amchoor
Also known as: amchur, dried mango powder, aamchoor, green mango powder
The sun-dried, ground powder of unripe green mangoes, amchoor brings a tart, fruity, and citrusy acidity with a sweet-tart, tropical edge, used in Indian cooking to add a bright, tangy lift to curries, stews, marinades, and snacks without adding moisture.
Tart, fruity, and citrusy with a sweet-tart, tropical mango note and a clean, br...
Mangifera indica
spice
Pairs Well With
Amchoor is the sun-dried, ground powder of unripe green mangoes. It delivers a tart, fruity, and citrusy acidity with a sweet-tart, tropical mango note, used in Indian cooking to add a bright, tangy lift to curries, stews, marinades, and snacks without adding moisture, and prized in Ayurveda for its digestive and vitamin C-rich profile.
Amchoor's bright, tart character comes primarily from organic acids such as citric and malic acid, which provide a clean, citrus-like acidity without the aromatic oils of fresh lemon. Fruity terpenes including limonene and pinene from the green mango add subtle citrus and tropical top notes, while the sugar-acid balance gives a sweet-tart, tropical edge that distinguishes amchoor from lemon juice or tamarind.
AMCHOOR
CITRIC ACID
tart | citrus | sharp
The dominant acid; gives amchoor its clean, bright, citrus-like tartness and tenderizing power.
MALIC ACID
tart | fruity | green
Adds a green-apple, fruity tartness that deepens the bright acidity.
LIMONENE
citrus | fresh | lemony
Provides a subtle citrus top note that echoes the tartness of the acids.
ALPHA-PINENE
pine | fresh | herbal
Adds a fresh, green, piney note from the unripe mango that gives amchoor its tropical edge.
TERPINENE
citrus | herbal | fresh
Contributes a citrusy, herbal freshness that rounds the tart base.
Add Late in Cooking
Stir amchoor in near the end of cooking to preserve its bright, tangy acidity, as heat dulls its flavor.
Use Sparingly
Amchoor's tartness is potent; a pinch sharpens a whole dish, so start small and build to taste.
Balance Rich Dishes
Add a pinch to rich, sweet, or creamy dishes to balance their weight with a clean, fruity acidity without adding liquid.
Curries and dals
Stirred in near the end to brighten curries, dals, and lentil dishes with a clean, tangy lift.
Marinades and rubs
Added to marinades for a tart, fruity acidity that also tenderizes meats and vegetables.
Chaat and snacks
Dusted over fried snacks, samosas, and pakoras for a sharp, tangy finish.
Vegetable dishes
Seasons potato, chickpea, and vegetable curries with a bright, fruity sourness.
Dressings and chutneys
Whisked into dressings, chutneys, and raita for a tart, citrusy acidity without liquid.
Powder
Amchoor is almost always sold and used as a fine powder, ready to stir into curries, marinades, and snacks; its acidity fades with time, so buy fresh and in small quantities.
Whole
Whole sun-dried mango slices keep longer than the powder and can be ground fresh at home for the brightest, most tart flavor, or simmered whole in stews and strained out.
Amchoor is a spice derived from sun-dried, ground unripe green mango fruit with unique botanical and culinary properties.
Botanical Name
Mangifera indica
Also Known As
amchur, dried mango powder, aamchoor, green mango powder
Major Flavor Compound
Citric acid
Parts Used
Sun-dried, ground unripe green mango fruit
Non-Culinary Uses
Amchoor is used in Ayurvedic medicine to aid digestion, stimulate appetite, and treat acidity and skin conditions, and is applied as a natural tenderizer and exfoliant.
Method of Cultivation
Unripe green mangoes are harvested before maturity, peeled, sliced, and sun-dried for several days until brittle, then ground to a fine powder. The mango trees thrive in tropical and subtropical climates with a warm, dry season.
Commercial Preparation
After sun-drying, the mango slices are cleaned and ground to a pale powder, then sieved and packaged. It is sold as a powder for cooking and as whole dried slices for longer storage and fresh grinding.
Amchoor was developed in Indian kitchens as a clever way to add the bright acidity of lemon or tamarind without adding moisture or extra flavor, by sun-drying and grinding unripe green mangoes. For centuries it has seasoned curries, dals, marinades, and savory snacks across North India, its tart, fruity tang brightening rich dishes and giving chaats their signature sour punch under the name 'aamchoor', from 'aam', the Hindi word for mango.
Amchoor is made from unripe green mangoes harvested across India, with production concentrated in the mango-growing regions of North India.
Growing Regions
Primary Sources:
🇮🇳 India
🇵🇰 Pakistan
🇧🇩 Bangladesh
🇹🇭 Thailand
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Recipes with Amchoor
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