Amchur powder is generally used in North Indian cooking and can is generally used in making dishes like Chana Masala, Shahi Paneer, and others. It can also be used in making chutneys, spiced drinks like Jal Jeera.

I'm sure you can use it in some creative ways, like to rim the edge of a drink with some sugar, since it does have a sour taste. I'm sure you can use it in combination with sugar for sweet things.

Also, you can probably roast some potatoes with cumin, amchur and coriander for savory purposes. Use it rubs and marinades.

Also, I'd give some away since amchur is never used in large quantities to begin with. Hopefully this is helpful.

Wow, that is a LOT of amchur! Most traditional Indian recipes typically call for quantities on the order of one pinch - a teaspoon or so -- so it looks like you will have some time to experiment with this tangy spice!

Traditional uses include adding a dash to add depth to simple daals or dry cooked veggies -- and if you're feeling industrious, try searching some paratha recipes (first good looking one I hit: http://www.hungrydesi.com/2009/02/02/aloo-paratha-spiced-potato-filled-flatbread/ ). Outside of Indian food, I've been happy with the outcome of tossing a pinch in with starchy foods to add a kick -- mashed potatoes, a cauliflower/ potato based no-cream soup, etc. I have yet to try marinating kabobs for roasting / grilling etc., but I can picture that working well too.

Good luck and happy cooking!

Apart from adding amchoor to curries for tanginess - i like to sprinkle some over any kind of fried fritter. When the fritter comes out of the oil, sprinkle some salt and amchoor over it.

Make amchoor salad dressing - whisk together olive oil and amchoor any other seasonings.

I've made this chana masala before with amchoor powder:
http://smittenkitchen.com/2010/02/chana-masala/#more-5645

It's delicious and makes a great sack lunch.

i've never worked with Amchur, but from the description above...

try to use it to season a soup. Filipinos have a sour tamarind soup called "sinigang". aside from tamarind, other souring agents can also be used, such as small guavas, calamondin or "calamansi"(philippine lemon that looks like very tiny limes). the main ingredient is usually pork, shrimp or a fish called "bangus" or milkfish, plus a variety of vegetables. i think it is very similar to the Thai's Tom Yam Soup.

the chinese has a sour plum powder that is used to season fresh fruits. i especially like it with guavas and plums. just sprinkle a little over sliced fruits.. or used as a dip.

or add a pinch when making creamy dips and sauces. i think it will work well with mayonnaise.

it should also be a good seasoning for stir-fried seafood, especially shrimps, prawns or scallops.

have fun! now i wish i had a can to play with!

What to do with amchoor? I'd be happy to take some off your hands! I've been looking for it for a long time and haven't found any in my small city.

I think the other commenters have listed great uses for it - my favorite is chana masala, and a tiny bit mixed in yogurt.

Just a note of caution: Never put amchur in a dish that's still cooking. The tartness stops the cooking. Amchoor is usually the last spice that goes in a couple of minutes before you take it off the heat.
Suggestion:
Fry/grill any veggie (okra, potatoes, onions, zuchchini, bell peppers). Sprinkle a mix of salt, amchoor, cumin powder, cayenne pepper.

Yumm!

I bet it would be a great addition to hummus, maybe reduce the lemon juice a bit to make up for the added sourness.

Amchur adds a bit of sourness to dishes. It is really nice when paired with eggplant:

http://abcdsofcooking.blogspot.com/2009/10/baingan-bharta-roasted-eggplant-curry.html

You could try using it to make some jal jeera (a kind of Indian "lemonade"). I'd think that'd be the best recipe to use up larger quantities.