Amchur

amchur a dried product prepared in the northern states of India from unripe mango flesh. Immature fruits which have become windfalls are peeled and then marketed in the form of slices or powder.

Amchur is used as a souring agent for curries, including certain vegetable curries, just as tamarind pulp is; and it is also used in chutneys and soups. Pruthi (1976) observes that the main purpose of its addition is to lower the pH of the gravy so that the dish will keep longer.