Amla Chyawanprash to Boost immunity
Amla Chyawanprash to Boost immunity is a medium Indian recipe that serves 12. 70 calories per serving. Recipe by Food Link on YouTube.
Prep: 45 min | Cook: 35 min | Total: 1 hr 30 min
Cost: $48.75 total, $4.06 per serving
Ingredients
- 500 g Amla (Indian Gooseberry) (washed, boiled until soft, skin removed, then pureed)
- 200 g Dates (Medjool or Khajoor) (soaked in warm water for 10 minutes, pits removed, then blended into a smooth paste)
- 30 g Fresh Basil Leaves (Tulsi) (roughly chopped before blending with dates and ginger)
- 30 g Fresh Ginger (peeled and grated before blending with dates and basil)
- 100 g Desi Ghee (melted before adding all pastes and jaggery)
- 250 g Jaggery (Gud) (grated or chopped; adds sweetness and depth)
- 5 g Cloves (ground)
- 5 g Green Cardamom Pods (seeds removed and ground)
- 5 g Cinnamon Stick (ground to powder)
Instructions
Boil the Amla
Place the washed amla in a large saucepan, cover with water and bring to a boil. Cook for about 10‑12 minutes until the fruit softens.
Time: PT12M
Temperature: Medium heat
Peel and Puree Amla
Drain the boiled amla, let it cool slightly, then remove the skins. Transfer the peeled amla to a blender and puree until smooth.
Time: PT10M
Soak and Prepare Dates
Place the dates in a bowl, cover with warm water and let soak for 10 minutes. Remove pits, then add the softened dates to the blender.
Time: PT10M
Temperature: Warm water
Make Date‑Basil‑Ginger Paste
Add the chopped basil leaves and grated ginger to the blender with the soaked dates. Blend until a uniform paste forms.
Time: PT5M
Melt Ghee and Combine Pastes
In the same saucepan, melt the ghee over low heat. Stir in the amla puree, the date‑basil‑ginger paste, and the grated jaggery. Mix continuously until the jaggery dissolves.
Time: PT10M
Temperature: Low heat
Add Spices and Cook to Desired Consistency
Add ground cloves, cardamom, and cinnamon. Continue cooking, stirring frequently, for about 15 minutes until the mixture thickens to a jam‑like consistency and pulls away from the sides of the pan.
Time: PT15M
Temperature: Medium‑low heat
Cool and Jar the Chyawanprash
Remove the pan from heat and let the mixture cool for 5‑10 minutes. Transfer the hot jam into sterilized glass jars, seal tightly, and let it reach room temperature before refrigerating.
Time: PT10M
Nutrition Facts
- Calories
- 70
- Protein
- 0.5 g
- Carbohydrates
- 15 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Amla (Indian Gooseberry): Gooseberry (if available)
- Instead of Dates (Medjool or Khajoor): Raisins (will alter flavor)
- Instead of Fresh Basil Leaves (Tulsi): Holy basil leaves
- Instead of Fresh Ginger: Ginger paste
- Instead of Desi Ghee: Unsalted butter (will change flavor)
- Instead of Jaggery (Gud): Brown sugar (will be less earthy)
- Instead of Cloves: Allspice (different flavor)
- Instead of Green Cardamom Pods: Cardamom powder
- Instead of Cinnamon Stick: Cinnamon powder
Equipment Needed
- Large Saucepan
- Blender or Food Processor
- Fine Mesh Sieve (optional)
- Wooden Spoon
- Sterilized Glass Jars with Lids
- Measuring Cups and Spoons
- Cutting Board
- Knife
Critical Steps — Do Not Skip
- Boiling the amla until soft
- Removing the amla skin without losing pulp
- Soaking and pitting the dates
- Achieving a jam‑like consistency without burning
Chef Tips from the Video
- Use fresh, firm amla for the brightest flavor
- Stone‑ground jaggery gives a richer, more authentic taste than powdered jaggery
- Toast the whole spices (cloves, cardamom, cinnamon) lightly before grinding to release extra aroma
Troubleshooting
Jam is too thick and hard to stir
Add a tablespoon of warm water and continue cooking gently until the desired spreadable texture is reached.
Jam remains runny after cooking
Extend the cooking time by 5‑10 minutes, stirring constantly, until it thickens and pulls away from the pan walls.
Bitter taste from amla
Reduce the amount of amla by 10‑15% or increase jaggery slightly to balance the bitterness.
Storage
Refrigerator: Store sealed jars in the refrigerator for up to 3 weeks.
Freezer: Portion into freezer‑safe containers; keep for up to 3 months.
Room temperature: If sealed airtight and kept in a cool, dark place, can last 1 week.
Make-Ahead Tips
- Prepare the jam in bulk and store in sterilized jars
- The flavor improves after 2‑3 days as the spices meld
- Portion into small jars for travel or gifting
Frequently Asked Questions
What is the cultural significance and history of Chyawanprash in Indian Ayurvedic tradition?
Chyawanprash is an ancient Ayurvedic tonic mentioned in the Charaka Samhita, traditionally prepared to rejuvenate the body, boost immunity, and promote longevity. It is named after the legendary king Chyavana, who regained his youth after consuming the herbal jam.
What are the traditional regional variations of Chyawanprash in Indian cuisine?
While the core ingredients—amla, honey or jaggery, and ghee—remain constant, regional versions differ in spice blends: North Indian recipes often add cardamom and cinnamon, whereas South Indian versions may include pepper, cumin, and coconut.
How is authentic Chyawanprash traditionally served in Indian households?
It is typically served in a small spoonful (about 5 ml) taken twice daily on an empty stomach, often mixed with warm milk or water, especially during the winter months.
What occasions or celebrations is Chyawanprash traditionally associated with in Indian culture?
Chyawanprash is commonly prepared during festivals like Diwali and Navratri as a health‑boosting offering, and families often gift small jars to relatives as a symbol of well‑being.
What other Indian dishes pair well with homemade Chyawanprash?
Chyawanprash pairs nicely with warm milk, herbal teas, or as a sweet accompaniment to simple Indian breakfasts like poha or upma, providing a nutritious boost.
What makes homemade Chyawanprash special or unique in Ayurvedic cuisine?
Making it at home allows control over the quality of amla, the type of sweetener, and the spice balance, resulting in a fresher, preservative‑free tonic that retains the full spectrum of antioxidants.
How has Chyawanprash evolved over time in modern Indian households?
Modern versions often substitute honey for jaggery, use vacuum‑sealed jars for longer shelf life, and incorporate additional superfoods like turmeric or ashwagandha to enhance health benefits.
What are the most common mistakes to avoid when making homemade Chyawanprash?
Common errors include over‑cooking the mixture, which can caramelize the jaggery and create bitterness, and not removing the amla skin, which adds unwanted texture. Also, using low‑quality ghee can affect flavor.
Why does this homemade Chyawanprash recipe use ghee instead of oil?
Ghee provides a rich, buttery mouthfeel and carries the fat‑soluble vitamins from the herbs, while also acting as a natural preservative, which plain oil cannot match.
Can I make homemade Chyawanprash ahead of time and how should I store it?
Yes, the jam can be prepared in advance. Store it in sterilized glass jars, sealed tightly, and keep it refrigerated for up to three weeks or frozen for up to three months.
What does the YouTube channel Food Link specialize in?
The YouTube channel Food Link focuses on Indian home‑cooking tutorials, showcasing traditional recipes, health‑focused preparations, and step‑by‑step guides for everyday cooks.
How does the YouTube channel Food Link's approach to Ayurvedic cooking differ from other Indian cooking channels?
Food Link emphasizes authentic Ayurvedic principles, uses minimal processed ingredients, and provides detailed explanations of the health benefits behind each spice, unlike many channels that focus solely on taste.
Last updated: August 24, 2026
