Amchur slice is made from dried green mango. 

This powder is used to add tartness to lentil snacks. It is also used to create zest in peanuts. The dried slices are light brown with a rough surface. Ripe mango slices are also dried and are orange brown. Amchur powder is finely ground but with a slightly fibrous texture. It is beige in colour. 

Bouquet: Sour-sweet, warm and slightly resinous. 

Flavour: Slightly sweet and acidic. The use of amchur is confined chiefly to Indian cookery, where it is used as an acid flavouring in curries, soups, chutneys, marinades and as a condiment. 

The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind. It is particularly useful as an ingredient in marinades, having the same tenderi qualities as lemon or lime juice. However, where, for instance, three tablespoons of lemon or lime juice are required, one teaspoon of amchur will suffice. Chicken and fish are enhanced by amchur and grilled fish on skewers, machli kabab, is well worth trying.