What is Amchur Powder (Dried Mango Powder)? Everything You Need to Know

Amchur powder (also spelled amchoor or aamchur) is a tangy, sour spice made from dried unripe green mangoes. It's used in Indian cooking to add a fruity tartness to dishes, the same way you'd use lemon juice or tamarind, but without adding any liquid. It has a pale beige to light brown colour and a slightly fruity smell. You only need a small amount to make a noticeable difference in flavour.

What is amchur powder?

Amchur is made from mangoes that are picked early, before they ripen. At this stage, the mango flesh is very sour and firm. The slices are peeled, cut thin, and left to dry in the sun for a few days. Once completely dry, they're ground into a fine powder.

The name comes from two Hindi words: "am" (mango) and "chur" (powder). So amchur powder literally just means mango powder. You might also see it written as amchoor or aamchur.

It's one of those spices that most Australians haven't heard of, but it's been used in Indian kitchens for a very long time.

What does amchur powder taste like?

The best way to describe it is sour and tangy, with a faint fruity background. Think of the tartness of lemon juice, but a little more earthy and mellow.

When you taste it on its own, it's quite sharp. But when it's cooked into a dish, it adds a brightness that balances out rich or heavy flavours, without making the dish taste like mango at all.

Why do Indian cooks use amchur powder?

The main job of amchur in Indian cooking is to add sourness. Indian recipes often need a sour element to balance the spices and round out the flavour. Lemon juice, tamarind, and yoghurt all do this job in different ways, and so does amchur.

What makes amchur different is that it's dry. This matters a lot in certain dishes. For example:

• If you're making a filling for samosas, you don't want extra liquid making the pastry soggy. A pinch of amchur gives you the tartness without the moisture.
• If you're making a spice rub for grilled chicken or fish, amchur lets you add tang without a wet marinade.
• If your curry or dal is already the right thickness, a squeeze of lemon at the end would thin it slightly. Amchur won't.

Amchur also works as a meat tenderiser. The natural acids in it help break down the fibres in meat, which is why it's sometimes used in marinades.

How to use amchur powder in cooking

How much to use

A little goes a long way. For most dishes that serve 4 people, start with:

• 1/2 teaspoon added during cooking
• A small pinch sprinkled over food at the end as a seasoning

Taste as you go. Amchur can be quite tart, so it's easy to add more, but not so easy to fix if you've added too much.

When to add it

You can add amchur at different points depending on the dish:

• During cooking: Stir it in with your other spices when making curries, dals, or stir-fried vegetables.
• At the end of cooking: Add it in the last minute or two for a sharper, more noticeable tang.
• After cooking: Sprinkle it over finished dishes like fried snacks, roasted potatoes, or grilled meats just before serving.

What dishes use amchur powder?

Curries and dals - It's commonly added to chana masala (chickpea curry) and yellow dal to brighten up the flavour.

Stuffed and fried snacks - Samosas are probably the most well-known example. The potato and pea filling usually gets a pinch of amchur to give it that characteristic tangy taste. The same goes for aloo tikki (potato patties) and pakoras.

Vegetable dishes - Aloo gobi (potato and cauliflower) and other dry vegetable dishes often include amchur. It pairs particularly well with potato, which can taste flat without something acidic to lift it.

Meat marinades - Amchur works well in marinades for chicken, lamb, and fish. It tenderises the meat while adding flavour. Try it in a dry rub alongside garam masala, cumin seeds, and red chilli powder.

Chutneys - Amchur adds a nice sour kick to chutneys, including mint and coriander chutney. It can be used alongside or instead of lemon juice.

Chaat (Indian street food) - Chaat is the broad name for a category of Indian street food snacks. Think crispy, sour, spicy, and sweet all at once. Amchur is one of the main spices that gives chaat its tang.

What can I use instead of amchur powder?

If a recipe calls for amchur and you don't have any on hand, the closest substitutes are:

Lemon juice: The easiest swap for most people. Use about 1 teaspoon of lemon juice to replace 1/2 teaspoon of amchur. The downside is that it adds liquid to your dish. Add it near the end of cooking, as lemon can turn bitter if cooked for a long time.

Lime juice: Works the same way as lemon juice. Slightly sharper in flavour.

Tamarind paste: A good option for curries and chutneys. It's sour with a slight sweetness, and a little darker in flavour than amchur. Use a small amount and taste as you go, as tamarind can be quite strong and will add colour to the dish.

Citric acid powder: A dry alternative that won't add liquid. It's very sour, so start with less than you think you need. Available in the baking section of some supermarkets.

Want to try amchur powder? Pick some up from our online store: Amchur Powder (Dried Mango Powder).

About the author

Written by the team at True Indian Spices, Brisbane's trusted place to buy authentic Indian spices and traditional spice mixes. We love bringing genuine Indian flavours to Australian kitchens and sharing the stories behind each spice. We're a family-owned business dedicated to quality since 2022.