This study aims to evaluate the performances of the membrane processes during the treatment of Amla juice for concentration and purification. Amla juice was concentrated and purified by membrane processes such as Ultrafiltration and Nanofiltration. Amla juice concentration and purification was done through spiral wound ultrafiltration (UF) and nanofiltration (NF) (NMWCO 15Kda) membrane module. The ash contents, ascorbic acid, clarity, electrical conductivity (μS), pH, total soluble solids ⁰Brix and TDS (mg/l), of the purified and concentrated juice were determined. Experiments were performed in selected operating conditions according to the batch concentration procedure up to a final volume reduction factor (VRF) of 2. Almost all total soluble solids and ascorbic acid of the original juice were recovered in permeate. The resulting juice after filtration showed a complete removal of suspended solids with a consequent improvement of colour and clarity. Therefore, the concentrated and clarified juice retained the food value of the original juice. Experimental work carried out for purification and concentration of Amla juice using membrane technology shows that ultrafiltration followed by NF resulted in retained of valuable component present in amla juice. It is observed that maximum recovery rate achieved up to 71.4% in nanofiltration method.