Make your own Chamoy Sauce with this easy recipe! It’s Mexico’s favorite condiment used in so many ways: on fruit, drinks, snacks and even main dishes.

Close up photo of Homemade chamoy on a spoon.
Authentic Chamoy Sauce

**This post was originally published on August 2020. It has been updated to be more helpful.

Impress your guest by serving homemade Chamoy drizzled and Chicharrones De Harina, in Mangonadas, Tostilocos, Sandia Loca, on your favorite fruit, and even on the edge of a glass with refreshing Mexican drinks.

I probably been eating eating this Mexican condiment since I was 3 years old… errr, well close enough lol! My favorite kind is always homemade of course and I developed this recipe so that you can taste how delicious the home version is. Plus it’s better for you since it’s free of preservatives and food colorants!

What is Chamoy?

Mexican chamoy is a popular sauce 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 undoubtedly one of the favorites condiments in Mexico as it is neither too spicy nor too sweet, chamoy achieves a perfect balance when added to any food.

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!

Did you know that its origin is from Japan? This sauce was inspired from umeboshi, a traditional Japanese recipe made with pickled plums (ume plums).

Two small jars with Chamoy placed on a wood board.
Chamoy Rim Paste is perfect to enhance any drink!

What Does It Taste Like?

It’s like sweet and sour sauce but more and better! Chamoy is sweet, sour, salty, spicy, and a little tart.….the perfect combination of flavors.

Is Chamoy Spicy?

Since it does contain chili powder it has a spice flavor. However, it’s not “hot” since it’s balanced with the sweetness of the prunes, apricots and sugar.

Ingredients

These are the basic ingredients and substitutions.

  • Prunes: choose prunes without seeds. Make sure they’re fresh and not stale.
  • Dried apricots: Just like the prunes, make sure they’re fresh. You can also use dried mango.
  • Jamaica (roselle flowers): You can find these in the tea section at most grocery stores.
  • Chili powder: choose a plain chili powder made from chile guajillo or New Mexico. The smoky kind will not work for this recipe as the taste profile is too strong. If you can’t find a good kind, use tajin or something like that as a substitute.
  • Sugar: It needs sugar to balance out all of the other flavors!
  • The citrus flavor: To finish it off we need some acid juice like fresh lime or orange juice.
  • Water
A tray with jamaica flowers, dried apricots, sugar, prunes, chili powder and whole limes.

How to make Chamoy

Making your own could not be easier! It’s all about finding the perfect ingredient ratios to accommodate your taste. Let’s get started!

  1. 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.
Saucepan with all of the ingredients except the water and lime juice.
Saucepan with all of the ingredients except the lime juice.
  1. Bring all ingredients to a boil and reduce heat to low. Simmer for 30 minutes.
  2. Turn off heat and rest until cooled off before blending. About 10 minutes.
Cooked jamaica flowers, apricots and prunes in a saucepan.
  1. Add everything to a blender including the lime juice and blend well.
  2. Check for the liquid consistency: Add a few more tablespoons of water for a more liquidy consistency if you prefer. There is no need to strain the sauce as the pulp adds a wonderful texture to this recipe.
Mixing chamoy in a blender.
Mixing chamoy in a blender.

The brownish color (instead of red like the bottled stuff), comes from using dark prunes and not using any artificial food coloring.

How to Store

Fridge: Once the the sauce is done and cooled off, you can transfer it into a lidded jar and store it in the fridge for up to 6 to 8 weeks.

Freezing: When freezing this Mexican condiment, it is important to remember that the sauce will thicken and may become slightly grainy in texture. This is perfectly normal and will not affect the flavor of the sauce.

Simply reheat the sauce on the stove over low heat until it reaches the desired consistency. It can be frozen for up to six months without any significant degradation in quality. However, for best results, it is advisable to use the sauce within three months of freezing.

FAQs

Is Chamoy bad for you?

Since this chamoy is made with natural ingredients and if eaten in moderation, it’s definitely not bad! While the sugar content is a little high, I always say that everything is bad in large quantities so I enjoy it without any guilt!

This recipe is gluten-free, low fat and vegan.

Is chamoy vegan?

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 is a Chamoyada?

In Mexico, any frozen fruit drink garnished with chamoy are known as chamoyadas, whether they are shaved or blended.

They also put sweets like gummies, spicy candies, fresh fruit etc. (Mmmm remembering the taste of something sour like those spicy candies makes my mouth water lol!). Chamoyadas are an explosion of flavors in your mouth!

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 (fresh fruit) like watermelon, fresh mango, pineapple, jicama, apples, coconut, and many more!
  • To snack on vegetables like carrots & celery.
  • Drizzle it on paletas (popsicles), raspados or sorbet.
  • It’s the perfect healthy snack with cucumbers, carrots, celery and even grilled corn.
  • On candies
  • On Chamoyadas
Chamoy on a spoon with a jar and a Chamoy sign.

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

Close up photo of Homemade chamoy on a spoon.

Best Homemade Chamoy Sauce

Servings 4 cups
Ana Frias
4.97 from 62 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
PRINT PIN RECIPE LEAVE A REVIEW
Nothing better than a multi-use condiment! This Chamoy Sauce is a perfect example plus the recipe is so easy to make with natural ingredients: first you mix all ingredients then it's cooked down until thick. This is a perfect addition to any Mexican snack!

Equipment

  • Blender
  • Medium saucepan
4 cups

Ingredients  

  • 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

Instructions 

  • 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.

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Nutrition

Serving: 0.5cup | Calories: 37kcal | Carbohydrates: 8g | Sodium: 67mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g

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.

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Recipe Rating




85 Comments

  1. In your discussion about Chamoy there are 2 recipes for Chamoy. Both are identical except one recipe calls for 6 tablespoons water. The other recipe calls for 3 tablespoons water. Please tell me which amount I should use to make the Chamoy. I want my chamoy to be successful. Thank you.

    Reply

  7. 5 stars
    I’d never heard of chamoy until my daughter started paying outrageous prices for chamoy pickles. I can’t wait to share this recipe with her so that she can make her own!

    Reply

    1. Hi Suzanne! you can use one that could work for drinks like tajin or even guajillo chile powder as the flavor is not too deep. Don’t use chipotle, ancho chile or anything like that since they’re more smoky in flavor.

      Enjoy!

      Reply

  15. Is there a good shelf life if its kept at room temp? I would like to use this for my spicy candies for my snack table at my wedding and I don’t refrigerate the candies.

    Reply

    1. Hi BunTex15! I love the idea of serving them on a wedding! You can definitely keep them out for a few days even a couple of weeks. The recipe does not include fresh fruit or any refrigerated ingredients. Congratulations!

      Reply

  16. The chamoy sauces I have seen in the grocery stores all have the same basic ingredients: salt, corn syrup and/or sugar, citric acid, red pepper. . . artificial flavor & color. That doesn’t sound remotely special or appealing.

    Reply

  18. 5 stars
    This recipe is amazing I made a batch of chamoy candy and I mad 10k in one year just by selling that spicy candy! I will definitely recommend using this recipe.

    Reply

  19. Can honey be substituted for the sugar? Also..where would rose hibiscus flowers be found? Muchesamos Gracias, Amy

    Reply

    1. Hi Goofy! Although we use the actual roselle flower (hibiscus) in the pulp, using the tea will still add some of that flavor if you can’t find any dried roselle flowers. There are some people that don’t use the flowers and it’s another variation of this recipe. You should be good! Enjoy!

      Reply

    1. Hi Bianca! It’s one of the main ingredients but you can skip if if you can’t find it. The flavors from the other ingredients will still make it good without the jamaica. Also, if you can find tamarindos then you can replace the jamaica with some cooked tamarindo pulp (that can be found in many asian stores too). Let me know how it turns out!

      Reply

  28. hi there. your recipe sounds amazing and gave a whole new meaning to dried fruit. i would like to make chili covered apples. is this the thing i would use?

    Reply

        1. HI Kelly! Most definitely! I think it’s perfect for canning actually and that’s what people do in Mexico when they want to sell homemade chamoy. Enjoy!

          Reply

    2. Hi Gen! In fact, this chamoy is perfect for it! Since it’s a little thicker than commercial ones it will adhere better to the apples. I will be posting those very soon!

      Thanks so much!
      Ana

      Reply

  29. 5 stars
    My sister and I made this chamoy and we are OBSESSED!! We bought a pre-made bottle from the store to compare and there is no comparison. The homemade one is WAY better obviously. We currently have multiple bags of different candies coated in the chamoy sittingin the refrigerator. Thank you so much for this recipe.

    Reply

    1. Hi Christina! This is so awesome that you compared it to a store bought one! The natural flavors of homemade chamoy is always superior to the fake stuff. I really appreciate the review and I’m really happy you loved it! Have a great day!

      Reply

  30. I’m somewhat embarrassed as I went to a couple of my local Mexican Grocery stores, and bought a bottle of Chamoy Sauce to use for making Michelada’s. I have never used this before and am just getting familiar with it. Low and behold, I came across your recipe and am serious excited to make my own, as we all know what the “commercial” versions usually taste like. I also found the dried Hibiscus, which I intended to make Iced Tea out of, and your recipe gave me another reason for the Hibiscus. As I am reading up on all this goodness, I’m conjuring some sort of charcoal grilled chicken or fish, utilizing this sauce to convey a more interesting flavor to the grilled protein, a flavor more in depth and unique than the everyday “standard. Thank you so much for sharing this recipe!

    Reply

    1. Hi Dave! Nothing to be embarrassed about!! I actually buy commercial chamoy if I’m in a hurry but usually I have a stash of homemade chamoy in my fridge. I love both actually lol!
      I agree also that this can bu used as a marinade for chicken or fish…I have used it this way I couple of times and it’s amazing! Please try it out and let me know what you think.

      I hope you have a fantastic day and thanks so much for the feedback 😀
      Ana

      Reply

        1. Hi GH! I like Chilerito and you can buy online but preferably at a latin store near you. The online stuff is overpriced but if you have no choice, just look for this brand. Is definitely my favorite!

          Ana

          Reply

  31. 5 stars
    I have been waiting for a good chamoy recipe, this sounds and looks delicious!
    Can’t wait to make it. Thank you for sharing!!!

    Reply

    1. Hi Heidi! Sorry for the confusion and the late reply! I updated the recipe to say “start with 3 cups and go up from there”. Thanks so much for bringing this to my attention.

      Have a great day!
      Ana

      Reply

      1. Hi there Ana! I tried this recipe last weekend and it was amazing! However, I wanted it for my drink with beer. Like on the rim of the cup it was ok but it would like slip down lol and kind of looked like mole which i don’t mind because the taste was good but I wanted it to be a little more “sticky or gooey” So, with everything you said did I miss something or did I do something wrong? I was just a little puzzled. It might just be that everyone else is just melting those pulparindo things, I was just curious.
        Thank you for the recipe!
        ~ Maria 🙂

        Reply

        2. Hi Maria & Lainey,
          I’m sorry to hear you guys are having trouble with the chamoy sticking to the edge of the cup! Let’s troubleshoot 🙂
          The chamoy is thicker than normal bottled stuff as that’s the way it’s supposed to be. This normally would make it stay on the cup even better!
          1) If it’s slipping down, could it be that you’re trying to do that while the chamoy is hot? Make sure it has been it has been in the fridge after you make it to cool it down and that won’t happen.
          2) Another thing that could make this happen is if you’re adding lime to the edge of the cup first? I would not do that if this is the case.
          3) What I always do to prevent it from slipping down (whether is commercial or not) is to add another layer of chili powder to make it solid.
          4) Make sure you don’t add a layer that it’s too thick and heavy that normally will make it slip down.
          But after all

          I hope one of these tricks work for you! Please report back if you still experience any troubles.
          Thanks so much for the comment and I’m very happy you liked the Chamoy!

          Reply

        3. I usually dip rim in lime or run a lime around rim then dip in Chile powder or tajin – and then dip in the chamoy!

          Reply

  37. 5 stars
    I’m a relative newcomer to chamoy. Resisted trying it on things, but once I tried it with fruit (especially mangos!) it REALLY made a difference and added so much. So I had to try this and I must say it blows the store bought stuff out of the water. Love it! THX.

    Reply

    1. Thank you so much for your review Buff Pablo! I’m delighted to hear you enjoyed this Chamoy Sauce. It’s pretty addicting huh? LOL Thanks for stopping by!

      Reply

  41. 5 stars
    Easy and delicious! I love it that I now have another use for my dried apricots AND hibiscus flowers. Thanks for sharing 🙂

    Reply

  42. 5 stars
    I definitely need to try Chamoy it looks delicious! I can already taste all the wonderful flavors together. I might make this today to have with my afternoon snack!

    Reply

  44. 5 stars
    Now this sounds like something I have to try – I don’t think I have ever tried chamoy before and this sounds delicious!

    Reply

  45. 5 stars
    What a delicious recipe, Ana, thank you for sharing! These flavors are the perfect combination. Your tips are very helpful and your photography is stunning!

    Reply