Make your own Chamoy with this easy recipe! It’s Mexico’s favorite condiment used in so many ways: on fruit, drinks, snacks and even main dishes.
What is Chamoy sauce?
It’s a very popular condiment made from dehydrated fruit such apricot, mango or plums (or a combination of these), chili powder, salt, sugar, and a little citrus juice. It is sweet, sour, salty, spicy, and a little tart.….the perfect combination of flavors!
This Mexican sauce is quickly gaining popularity in the United States and the rest of the world. But it has been a classic sauce in Mexico since the early 1970s. You can’t go to Mexico and not see every street vendor selling snacks without Chamoy!
Chamoy is basically made with prunes , dried apricots, dried Jamaica (roselle flowers), chili powder, sugar and some kind of acid juice like lime or orange juice.
Add as much water you would like to make it more runny or less liquidy according to taste. I normally start with 3 cups of water and and go up from there.
How to make Chamoy
Making your own could not be easier! It’s all about finding the perfect ingredient ratios to accommodate your taste.
Start by cooking all ingredients in a medium saucepan including the 6 cups of water. Do not add the lime juice yet.
Cook all ingredients in saucepan except the lime juice “
Bring all ingredients to a boil and reduce heat to low. Simmer for 30 minutes.
Turn off heat and rest until cooled off before blending. About 10 minutes.
Add everything to a blender including the lime juice and blend well.
Check for the liquid consistency: Add a few more tablespoons of water for a more liquid consistency if you prefer.
The brownish color, instead of red, comes from using dark prunes and not using any artificial food coloring.
Since this chamoy is made with natural ingredients and if eaten in moderation, it’s definitely not bad! I always say, everything is bad in large quantities so I enjoy it without any guilt.
YES!!! It does not contain any animal products and homemade is even better for you since it does not contain any preservatives or artificial flavorings and color.
What do you eat Chamoy with?
Let me start by saying that Chamoy & Chili Lime Seasoning are BFFs! This is the perfect combo to elevate anything you add it to. It’s the DELICIOUS!!!
- Chamoy con fruta (& Fruit) like mangos, watermelon, pineapple, jicama, apples, coconut, and many more!
- It’s the perfect healthy snack with cucumbers, carrots, celery and even grilled corn.
- On Chamoyadas
Best Homemade Chamoy Sauce
- Medium saucepan
- 3/4 cup dried apricots
- 1/2 cup prunes seeded
- 1/2 cup dried hibiscus flowers
- 3 cups water
- 6 tablespoon homemade chili powder or chile piquin powder or even tajin
- 1/4 cup white sugar
- 1/4 cup fresh lime juice
- In a medium saucepan, bring all ingredients (except the citrus juice) to a boil. Reduce heat to low and simmer for 30 minutes.
- Turn off heat and rest until cooled off. About 10 minutes.
- Add everything to a blender including the lime juice and blend well.
- Check for the liquid consistency: Add a few more tablespoons of water for a more liquid consistency.
- Transfer to glass jars and store in refrigerator. It will last about 2 months.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes.
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.