Before factories, before shortcuts, there was patience.

For generations in Nepal, Chuk Amilo has been made slowly guided by hands, fire, and wisdom passed from one generation to the next. This is not a process measured in minutes, but in care.

The fruit is first prepared by hand, then pressed in a kath ko kol, a traditional wooden press that gently extracts pure juice without machines or electricity. That juice is then slowly cooked over a wood fire, allowing time, heat, and nature to do what they have always done best.

• No factory processing.
• No artificial additives.

Only time-tested indigenous knowledge and honest effort.

This Chuk Amilo is more than food.

• It is culture, preserved.
• It is health, kept natural.
• It is heritage, carried forward.

We make it this way not because it is easy but because it is right.

🎥 Watch the full traditional process on Youtube
 

Traditionally Made Using

• Kath ko kol (wooden press)

• Ago ma pakaune firewood cooking

• Naturally fermented citrus / fruit extract

"Every drop carries the taste of tradition"