An East Indian seasoning made by pulverizing sun-dried, unripe (green) mango into a fine powder. Amchoor lends a tart, acidic, fruity character to many dishes including meats, vegetables and curried preparations. It's also used to tenderize poultry, meat and fish. Amchoor is sometimes called simply mango powder; it's also spelled aamchur.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.