About Amchur (Mango Powder)
Amchur powder (also sometimes spelled amchoor) is a tart and sour spice made from green/unripe mangoes that have been dried and powdered. It is primarily used to add acidity to recipes, similar to using lemon juice or vinegar. Mango powder is particularly useful when you want to add sourness without adding any liquid.
Amchur is used most often in Indian cuisine. You’ll see it called for in recipes for chat masala, pav bhaji masala, various chutneys, many okra curries, chickpea dishes, and pakoras. It is a key ingredient in the Punjabi dish, achari aloo baingan — eggplant and potatoes cooked in a blend of Indian spices typically used to make pickles (achari).
Amchur powder can be used in meat marinades, seafood seasonings, and vegetable dishes. And while amchur is used most often for its sour quality, it also has a fruitiness that works well in smoothies, fruit salads, and pie fillings.
Amchur powder vs lemon juice: a good rule to follow — use 1 teaspoon of amchur powder in place of 3 Tablespoons of lemon juice when substituting. Dehydrated ingredients have a concentrated flavor, so less is needed to achieve your result.