Homemade Amla Chyawanprash Recipe
Homemade Amla Chyawanprash Recipe is a medium Indian recipe that serves 30. 35 calories per serving. Recipe by Cooking With Chef Ashok on YouTube.
Prep: 42 min | Cook: 29 min | Total: 1 hr 26 min
Cost: $72.80 total, $2.43 per serving
Ingredients
- 1 kg Amla (Indian Gooseberry) (large size, washed and steamed, seeds removed)
- 25 g Fresh Ginger (finely chopped)
- 5 Tbsp Desi Ghee (for cooking and shine)
- 500 g Red Jaggery (Gur) (dark red, can use black jaggery)
- 250 g Misri (Rock Sugar) (crushed before grinding)
- 200 g Dates (Khajoor), pitted (soft, remove pits, grind with a little water)
- 20 g Ashwagandha Powder (Ayurvedic adaptogen)
- 10 g Dry Ginger Powder (or extra fresh ginger)
- 20 g Shatavari Powder (Ayurvedic herb for immunity)
- 10 pieces Long Pepper (Pippali) (broken into small pieces)
- 1 Tbsp Black Pepper, ground
- 3 pieces Cinnamon Sticks
- 10 pieces Cloves
- 12 pieces Cardamom Pods (Green)
- 1/2 tsp Turmeric Powder
- 5 leaves Fresh Basil Leaves (Tulsi) (optional, adds aroma)
- a pinch Saffron Threads (optional for color and flavor)
- 20 g Almonds, blanched (ground to fine powder)
- 20 g Walnuts (ground to fine powder)
- 100 ml Honey (add after heat is off, do not cook)
Instructions
Wash Amla
Rinse 1 kg of large Amla under running water, removing any dirt or debris.
Time: PT5M
Steam Amla
Place a steamer insert (jali) in a pot with about 2 cm of water, bring to a boil, arrange the Amla on the insert, cover and steam for 9–10 minutes until soft and slightly split.
Time: PT10M
Temperature: Medium-high
Cool and De‑seed
Remove the Amla from the steamer, let cool for 5 minutes, then gently split each fruit and discard the hard seed.
Time: PT5M
Grind Amla to Paste
Add the de‑seeded Amla pieces to a dry grinder jar in small batches and blend to a fine, smooth paste without adding water.
Time: PT5M
Prepare Sweetener Paste
Combine 500 g red jaggery, 250 g misri, and 200 g pitted dates in the grinder, add a splash of water, and blend to a fine paste.
Time: PT5M
Heat Ghee and Add Amla Paste
In a kadhai, melt 5 Tbsp desi ghee over medium heat, then stir in the Amla paste and cook for 5 minutes, stirring continuously.
Time: PT5M
Temperature: Medium
Incorporate Sweetener Paste
Add the sweetener paste to the Amla‑ghee mixture, lower the flame to low, and cook for 3 minutes until the jaggery fully melts and blends.
Time: PT3M
Temperature: Low
Dry‑Roast Spices
In a separate small pan, add long pepper, shatavari powder, ashwagandha powder, dry ginger, black pepper, cinnamon sticks, cloves, and cardamom pods. Roast on medium flame for 3–4 minutes until fragrant.
Time: PT4M
Temperature: Medium
Grind Roasted Spices
Allow the roasted spices to cool, then transfer to the grinder and blend to a fine powder.
Time: PT5M
Combine Spice Powder with Jam
Add the spice powder to the Amla‑sweetener mixture, keep the flame on low, and cook for 5 minutes, stirring gently to integrate fully.
Time: PT5M
Temperature: Low
Add Herbs and Turmeric
Stir in fresh basil leaves, 1/2 tsp turmeric powder, and a pinch of saffron (if using). Cook for another 2 minutes.
Time: PT2M
Temperature: Low
Incorporate Ground Nuts
Add 20 g ground almonds and 20 g ground walnuts, mix well for 2 minutes.
Time: PT2M
Temperature: Low
Finish with Honey
Turn off the heat, let the jam cool slightly (warm, not hot), then stir in 100 ml honey until fully incorporated.
Time: PT2M
Store the Chamanprash
Transfer the hot jam into a clean, completely dry glass jar, seal tightly, and let it cool to room temperature before refrigerating.
Time: PT5M
Nutrition Facts
- Calories
- 35
- Protein
- 0.5 g
- Carbohydrates
- 8 g
- Fat
- 1 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Gluten-Free, Dairy-Free
Allergens: Tree nuts, Honey
Ingredient Substitutions
- Instead of Fresh Ginger: Ground ginger powder (1 tsp)
- Instead of Desi Ghee: Coconut oil
- Instead of Red Jaggery (Gur): Brown sugar (250 g)
- Instead of Misri (Rock Sugar): Granulated sugar (250 g)
- Instead of Dates (Khajoor), pitted: Raisins (200 g)
- Instead of Dry Ginger Powder: Fresh ginger (extra 10 g)
- Instead of Long Pepper (Pippali): Black pepper (1 tsp)
- Instead of Almonds, blanched: Cashews (20 g)
- Instead of Walnuts: Pecans (20 g)
- Instead of Honey: Maple syrup (100 ml)
Equipment Needed
- Kadhai or Deep Pan
- Steamer Insert or Metal Colander (Jali)
- Mixing Bowl
- Blender/Grinder Jar
- Fine Mesh Sieve
- Spatula or Wooden Spoon
- Glass Storage Jar with Lid
- Small Pan for Roasting Spices
- Measuring Spoons
- Knife and Cutting Board
Critical Steps — Do Not Skip
- Steaming Amla until soft but not mushy
- Grinding Amla to a smooth paste without adding water
- Low‑flame cooking after adding sweeteners to avoid burning
- Dry‑roasting spices until fragrant
- Adding honey only after the heat is turned off
Chef Tips from the Video
- Use dark red jaggery for a richer color; black jaggery gives a deeper hue but a stronger flavor.
- Fresh Amla gives the brightest color and most vitamin C; avoid over‑ripe fruit.
- Roasting spices dry first unlocks their essential oils, enhancing the jam’s aroma.
- Add a pinch of saffron for an extra festive touch and subtle flavor.
Troubleshooting
Jam is too thick and sticks to the pan.
Add a tablespoon of warm water and stir gently; continue cooking on low flame until smooth.
Grainy texture after grinding.
Pass the mixture through a fine mesh sieve and re‑grind any remaining particles.
Bitter aftertaste from ginger or spices.
Reduce the amount of dry ginger or long pepper next time; ensure spices are not over‑roasted.
Storage
Refrigerator: Store in a sealed glass jar for up to 2 months.
Freezer: Can be frozen in airtight containers for up to 6 months.
Room temperature: Do not keep at room temperature for more than a day; moisture causes spoilage.
Make-Ahead Tips
- Prepare the jam in bulk and store in sterilized glass jars.
- Keep the jar in a cool, dry place before opening; refrigerate after first use.
- Portion out into small jars for travel or gifting.
Frequently Asked Questions
What is the cultural significance and history of Amla Chamanprash in Indian Ayurvedic cuisine?
Amla Chamanprash is a traditional Ayurvedic jam made from Indian gooseberry, known for its high vitamin C content. Historically, it has been prepared during winter months to boost immunity, improve skin health, and prevent colds, reflecting the Ayurvedic principle of using seasonal foods for balance.
What are the traditional regional variations of Amla Chamanprash in Indian cuisine?
In North India, chamanprash often includes jaggery, dry ginger, and a blend of warming spices. In South India, coconut oil may replace ghee, and additional herbs like neem or tulsi are sometimes added. Some regions also use black sugar (kala gur) for a darker color.
How is Amla Chamanprash traditionally served in Indian households during winter?
It is typically taken as a daily tonic—one tablespoon mixed with warm milk or water in the morning, or a spoonful after meals. It may also be spread on toast or served alongside parathas for a sweet‑spicy accompaniment.
What occasions or celebrations is Amla Chamanprash traditionally associated with in Indian culture?
Amla Chamanprash is commonly prepared for the winter solstice festivals like Sankranti and during Ayurvedic health retreats. Families also make it for newborns and elders as a health‑boosting gift.
What authentic traditional ingredients are essential for Amla Chamanprash versus acceptable substitutes?
Authentic ingredients include fresh Amla, red jaggery, dates, ghee, and Ayurvedic spices such as ashwagandha, shatavari, and long pepper. Substitutes like brown sugar, maple syrup, or coconut oil can be used, but they alter the traditional flavor and medicinal profile.
What are the most common mistakes to avoid when making Amla Chamanprash at home?
Common errors include over‑steaming the Amla (making it mushy), adding water while grinding the fruit (which dilutes the jam), cooking on high heat which burns the ghee, and adding honey while the mixture is still boiling, which destroys its enzymes.
Why does this Amla Chamanprash recipe use dry‑roasting of spices instead of adding them raw?
Dry‑roasting releases essential oils and deepens the flavor of spices like long pepper, cinnamon, and cloves. Adding them raw would give a harsher, less aromatic profile and could result in a gritty texture.
Can I make Amla Chamanprash ahead of time and how should I store it?
Yes, the jam can be prepared in advance. Store it in a sterilized glass jar, keep it in the refrigerator for up to two months, or freeze in airtight containers for up to six months. Ensure the jar is completely dry before filling to prevent mold.
What texture and appearance should I look for when making Amla Chamanprash?
The final jam should be glossy, smooth, and thick enough to coat a spoon without dripping. The color ranges from deep ruby to dark amber depending on the jaggery used. No grainy particles or visible seeds should remain.
What does the YouTube channel Cooking With Chef Ashok specialize in?
The YouTube channel Cooking With Chef Ashok specializes in Indian home cooking with a focus on Ayurvedic and health‑boosting recipes, seasonal dishes, and traditional techniques presented in an easy‑to‑follow style.
How does the YouTube channel Cooking With Chef Ashok's approach to Indian Ayurvedic cooking differ from other Indian cooking channels?
Chef Ashok emphasizes the medicinal properties of ingredients, uses minimal refined sugar, and often incorporates lesser‑known herbs like shatavari and ashwagandha. He also demonstrates step‑by‑step preparation of seasonal tonics like Amla Chamanprash, which many other channels overlook.
Last updated: August 24, 2026
