Green mango is dried and ground to make this yellowish powder used in Indian and Middle Eastern cuisine. With a sharply sour flavor, it is added to chutneys, pickles and some stir fries as a souring agent similar to vinegar.

It is not a hot and spicy flavor, but described as sour-sweet and acidic. The slices are light brown and rough, the powder is finely ground with a slightly fibrous texture and is beige-colored.

It is often used in marinades as it has the same tenderizing qualities as lemon or lime juice. It is recommended to use with chicken or fish.


Other names: Anacardiaceae, Aam-Papar, Aamchur, Am, Amchur, Sour Mango Powder, Khatai Powder, Mango Powder, Aamchoor, Dried Mango powder, Mangifera Indica
Translations: アムチュール, Амцхоор

Physical Description

Fine powder obtained from grinding of dried mango slices

Colors: Brownish

Tasting Notes

Flavors: sour
Mouthfeel: Spicy
Substitutes: Lime juice

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: march, april, may
Choosing: look for purity
Buying: Indian grocessary shops



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