Sugar free No Jaggery Chyawanprash ! Made with the goodness of Chilean prunes. Immunity boosting
Sugar free No Jaggery Chyawanprash ! Made with the goodness of Chilean prunes. Immunity boosting is a medium Indian recipe that serves 4. 120 calories per serving. Recipe by Chef Neha Deepak Shah on YouTube.
Prep: 17 min | Cook: 28 min | Total: 55 min
Cost: $25.83 total, $6.46 per serving
Ingredients
- 200 g Amla (Indian Gooseberry) (Wash, quarter, steam whole; remove seed after steaming)
- 150 g Apple (Peel, core and cut into chunks before steaming)
- 50 g Dried Prunes (Pitted; adds natural sweetness and fiber)
- 10 g Fresh Basil Leaves (Handful, washed)
- 2 Tbsp Spice Mix (cinnamon, cardamom, clove, black pepper, nutmeg) (Dry roasted until fragrant, then ground)
- 1 tsp Stevia Powder (Zero‑calorie natural sweetener; adjust to taste)
- 1 Tbsp Ghee (Clarified butter, adds richness)
- 5-6 Saffron Strands (Soak in 1 tbsp warm water before adding)
- 0.5 tsp Ashwagandha Powder (Optional adaptogenic herb)
- 0.5 tsp Giloy Powder (Optional immune‑boosting herb)
- 0.5 tsp Mulethi (Licorice) Powder (Optional sweetening herb)
Instructions
Prepare Fruit
Wash the amla and apple thoroughly. Quarter the amla and cut the apple into chunks. Set aside.
Time: PT5M
Steam Amla and Apple
Place the amla quarters and apple chunks in a steamer basket. Cover and steam on high flame for 10‑12 minutes until soft.
Time: PT12M
Remove Amla Seed
Allow the steamed amla to cool slightly, then scoop out the hard seed from each piece.
Time: PT2M
Dry Roast Spice Mix
In a dry kadhai, add the cinnamon, cardamom, clove, black pepper, and nutmeg. Roast over medium heat for 7‑8 minutes, stirring constantly, until fragrant.
Time: PT8M
Grind Roasted Spices
Transfer the roasted spices to a spice grinder or mortar and pestle and grind to a fine powder.
Time: PT3M
Measure Optional Herbs
If using, measure out ashwagandha, giloy, and mulethi powders and set aside.
Time: PT2M
Blend All Ingredients
In the blender, combine the steamed amla, steamed apple, pitted prunes, fresh basil leaves, and the ground spice mix. Blend until completely smooth.
Time: PT2M
Transfer to Kadhai
Pour the blended mixture into a clean kadhai or heavy‑bottomed pan.
Time: PT2M
Add Sweetener and Optional Herbs
Stir in stevia powder (or your preferred sweetener) along with any optional ashwagandha, giloy, or mulethi powders.
Time: PT1M
Simmer Until Thickened
Cook on low heat, stirring continuously, for 5‑7 minutes until the mixture thickens slightly and coats the back of a spoon.
Time: PT7M
Finish with Ghee and Saffron
Add the tablespoon of ghee and the soaked saffron strands (including the soaking water). Stir for another minute until the ghee melts completely.
Time: PT1M
Cool and Store
Remove the pan from heat, let the jam cool to room temperature, then transfer it to a sterilized glass jar. Seal tightly and refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 30 g
- Fat
- 3 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten-Free, Low-Sugar, Contains Dairy
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Amla (Indian Gooseberry): Amla powder (rehydrated)
- Instead of Apple: Pear
- Instead of Dried Prunes: Raisins (less sweet)
- Instead of Fresh Basil Leaves: Mint leaves
- Instead of Spice Mix (cinnamon, cardamom, clove, black pepper, nutmeg): Store‑bought chai masala
- Instead of Stevia Powder: Erythritol, Monk fruit sweetener
- Instead of Ghee: Coconut oil (dairy‑free)
- Instead of Saffron Strands: Turmeric for color (no flavor)
- Instead of Ashwagandha Powder: Maca powder
- Instead of Giloy Powder: Elderberry powder
- Instead of Mulethi (Licorice) Powder: Fennel powder
Equipment Needed
- Steamer Pot
- Kadhai or Heavy‑Bottomed Pan
- Blender or Mixer
- Spice Grinder or Mortar and Pestle (optional)
- Measuring Spoons
- Mixing Bowl
- Glass Jar with Lid
- Stove
Critical Steps — Do Not Skip
- Steam amla and apple until soft
- Dry roast spices until fragrant
- Blend all ingredients to a smooth puree
- Simmer the mixture until it thickens slightly
- Add ghee and saffron at the end for richness and color
Chef Tips from the Video
- Use fresh, firm amla for maximum vitamin C content.
- A pinch of black salt enhances the overall flavor profile.
- Roast spices on medium‑low flame to avoid burning and bitterness.
- Sterilize jars by boiling them for 5 minutes to extend shelf life.
Troubleshooting
Jam is too watery after simmering.
Continue cooking on low heat, stirring frequently, until it reaches the desired thick consistency.
Spice mix feels gritty.
Grind the roasted spices again using a fine grinder or sift through a fine mesh sieve.
Blend is too thick to process.
Add a splash of warm water or apple juice to help the blender run smoothly.
Storage
Refrigerator: Store in a clean, airtight jar for up to 2 weeks
Freezer: Can be frozen for up to 3 months; thaw in refrigerator before use
Room temperature: If kept in a cool, dark place, lasts up to 1 week but refrigeration is recommended
Make-Ahead Tips
- Prepare the dry‑roasted spice mix a day ahead and store in an airtight container.
- Steam the fruit in batches and refrigerate the softened pieces before blending.
- The jam’s flavor deepens after a day in the fridge; it can be made up to a week in advance.
Frequently Asked Questions
What is the cultural significance and history of Chavanprash in Indian Ayurvedic tradition?
Chavanprash is a classic Ayurvedic jam that dates back centuries, originally formulated by the sage Chyawan to restore vitality. It is revered for its high vitamin C content and blend of herbs that support immunity, digestion, and overall longevity.
What are the traditional regional variations of Chavanprash in different parts of India?
In North India, Chavanprash often includes dry fruits like almonds and raisins, while South Indian versions may add jaggery and coconut. Some regions use local herbs such as holy basil or curry leaves, creating subtle flavor differences across the country.
How is Chavanprash traditionally served in Indian households?
It is typically taken by the spoonful in the morning on an empty stomach, sometimes mixed with warm milk or water. It can also be enjoyed as a spread on toast or added to smoothies for an extra health boost.
On what occasions or celebrations is Chavanprash traditionally consumed in Indian culture?
Chavanprash is commonly offered during festivals like Navratri and Diwali as a health‑promoting gift. It is also given to elders and newborns as a tonic to strengthen the immune system.
How does Chavanprash fit into the broader Ayurvedic cuisine tradition?
Ayurvedic cuisine emphasizes balance of the doshas; Chavanprash is considered a tridoshic tonic that nourishes all three doshas with its blend of sweet, sour, and bitter flavors, making it a versatile health supplement.
What are the authentic traditional ingredients for Chavanprash versus acceptable modern substitutes?
Traditional Chavanprash uses amla, honey, jaggery, ghee, and a complex spice blend (including cardamom, cinnamon, and clove). Modern substitutes like stevia for sweetening, maple syrup, or coconut oil can be used to make a sugar‑free, vegan‑friendly version.
What are the most common mistakes to avoid when making Chavanprash at home?
Common errors include over‑roasting spices (causing bitterness), not steaming the fruit long enough (resulting in a gritty texture), and cooking on high heat which can scorch the jam. Follow the low‑heat simmer and stir continuously to achieve a smooth consistency.
Why does this Chavanprash recipe use dry roasted spices instead of adding them raw?
Dry roasting releases essential oils and deepens the flavor of the spices, creating a richer, more aromatic jam. Raw spices can taste muted and may leave a gritty texture in the final product.
Can I make Chavanprash ahead of time and how should I store it?
Yes, Chavanprash improves with age. Store the cooled jam in a sterilized airtight jar in the refrigerator for up to two weeks, or freeze in portion‑size containers for up to three months.
What does the YouTube channel Chef Neha Deepak Shah specialize in?
Chef Neha Deepak Shah’s YouTube channel focuses on healthy Indian cooking, especially Ayurvedic recipes, low‑sugar desserts, and nutrition‑focused meals that blend traditional flavors with modern wellness principles.
How does the YouTube channel Chef Neha Deepak Shah's approach to Ayurvedic cooking differ from other Indian cooking channels?
Chef Neha Deepak Shah emphasizes science‑backed health benefits, uses sugar‑free sweeteners, and often incorporates lesser‑known herbs like giloy and ashwagandha. Her tutorials also highlight step‑by‑step explanations of Ayurvedic concepts, setting her apart from more conventional Indian cooking channels.
Last updated: August 25, 2026
