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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.