More Details

• Unripe mangoes are sliced into strips or chips form that are dried in sunlight for a couple of days until it becomes brittle and crisp.
• Then dried chips are grounded into fine powder. Thus, amchur is called dry mango powder in English.
• Amchoor is a predominant flavouring agent used in Indian dishes where it is used to add a sour tangy fruity flavour without moisture.