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.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Pruthi, J. S. (1976), Spices and Condiments, rev edn, New Delhi: National Book Africa Trust, 1992.
