Turmeric Amla Ginger Juice - Indonesian Jamu Recipe | Anti Inflammatory Health Tonic

Step 1: To begin making the Indonesian Jamu recipe, first it is important to understand how to prep the ingredients

Step 2: Using a food processor helps to really simplify the process of grating and juicing

Step 3: Prefer not using the juicer, as much of the pulp gets wasted, instead use the blender to make a fine puree

Step 4: First grate the turmeric, ginger and amla using a hand grater or food processor

Step 5: If you don't have a food processor for grating, then simply chop the turmeric ginger and amla into tiny pieces and process as below to grind it

Step 6: Add the grated turmeric, ginger and amla into the tall jar of the mixer grinder

Step 7: Add one cup of water and blend to make a smooth paste

Step 8: You might have to do it in two batches if the jar is not large enough to grind all of them in one turn

Step 9: Using a strainer, press and strain out all the juice from the pulp

Step 10: Place the pulp back into the blender jar, add more water and blend again for a few spins

Step 11: Strain and extract more juice from the pulp

Step 12: Do this another two or three times, by blending the pulp along with more water

Step 13: This ensures we have taken out the maximum juice and potency from the turmeric, ginger and amla

Step 14: You will approximately use 800 ml to 1 liter of water and get approximately 1 liter of juice

Step 15: The juice extracted will be of the right potency to consume

Step 16: You will not have to dilute more to drink the Indonesian Jamu

Step 17: Once you have extracted all the potent juice from the pulp, discard the pulp and keep the juice in a large container

Step 18: Stir in the honey and black pepper powder until well combined

Step 19: Give the Indonesian Jamu a taste and adjust accordingly

Step 20: Store the Jamu in glass bottles in the refrigerator for upto a week

Step 21: Serve the chilled Indonesian Jamu in shot glasses (approximately 30 to 40 ml) at any time of the day