Chywanaprash Recipe

Updated: Mar 4, 2019

Recipe for Chywanaprash, an amla based Ayurvedic jam that is full of heathy and health supporting herbs and other ingredients. Delicious on toast, in oatmeal, as filling in sweet rolls, and even as a glaze on salmon. 


Ingredients:

1 cup dehydrated amla

Water to hydrate amla

2 cups grated jaggery or 1½ cups sugar

½ cup ghee (some recipes used less, but I love the taste and medicinal benefit of ghee)

¼ cup honey, or to taste (optional) (I used raw)

Combination of Herbs in This Batch.  I used powdered of the following so the entire herb would be left in the jam without me needing to grind them.

1 tsp. ashwagandha

1 tsp. shatavari

1 tsp. cardamom pod

1 tsp. triphala

1 tsp. ginger

½ tsp. fennel seed

½ tsp. cinnamon

¼ tsp. nutmeg, freshly ground

3 turns of my pepper mill

Pinch of salt

If you google “Chyawanprash”, you will find lots of other herbal options.  The common ingredients in all are the amla, jaggery or sugar, ghee, and honey.


How I made Chyawanprash after researching lots of websites and books:

Combine dehydrated amla and enough room temperature water to just cover the amla.  

Let it sit for ½ hour if you have time - otherwise just start cooking now…

Gently simmer amla for 15 minutes (or more) until it thickens up some.  I ended up with 1 ½ cups rehydrated, cooked amla.

Heat ghee in wide bottomed pan until hot.

Add amla.

Saute and stir amla mixture for 5-7 minutes on low flame (longer if needed to evaporate water)

Once the water from amla evaporates, add sugar (or grated jaggery) and keep stirring continuously, as moisture evaporates and jam thickens up.

The recipe says the mixture will start leaving the edges of the pan.  I didn’t have that happen, but when it was the thickness I wanted, I stirred in the salt/spice mixture.

Turn off the heat.  Allow jam to cool.

Add honey, if desired. Be sure to wait until the jam is close to room temperature, or at least under 100 degrees, to maintain the optimal medicinal qualities of the raw honey.

“They” suggest storing in a metal container.  I prefer glass.

Refrigerate - says it will keep a long time.  

(I actually don't refrigerate mine and it stays good for months).

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