How to make chamoy fast and easy

Making this easy Mexican condiment, chamoy, at home is an absolute breeze. It's perfect for snacking on fruits, vegetables, and mangonadas or enjoying your favorite snacks or drinks.
A jar of homemade chamoy sauce, partially filled, on a white cloth, with a wooden spoon and a small bowl of spices beside it, all set on a light gray surface. The ambiance is

What is chamoy sauce?

Chamoy is a popular condiment in Mexico made from a combination of dried fruit, chile, and acid. This sauce can be found in street snack carts and store shelves all across Mexico. I truly believe that every Mexican person grew up eating it.

What does chamoy taste like?

  • Sweet: The fruit base (which can be apricot, mango, or plum) gives chamoy its sweet undertones.
  • Sour: Lime juice or citric acid adds a tangy, zesty kick.
  • Spicy: Chili peppers bring in the heat, though the level of spiciness can vary from one chamoy to another.
  • Salty: Salt balances out the other flavors and heightens the overall taste experience.
A high-angle view of a kitchen counter with two bowls: one holding sliced limes and chili powder, and the other containing dried apricots coated in chamoy. The background is a clean white

ingredients

A person with red nail polish is pouring a thick, dark brown chamoy sauce from a clear blender into a glass mason jar, both held by hands partially visible in the image.

How to make chamoy?

  • Soak the apricots in the boiling water.
  • Blend apricots, soaking water, and the rest of the ingredients.
  • Taste and adjust the flavor to your liking.

How to eat chamoy sauce?

  • Mexican fruit cups: Carrot, cucumber, and jícama sticks.
  • Mangoes. Make cuts around the mango and finish it with the chamoy sauce. Any fresh fruit tastes great with it.
  • Mangonadas. Chamoy is also the best in mangonadas (a mango slushie) or with lemon, mango, and strawberry paletas or chips.
  • Cheladas or margaritas. To prepare the rim of a glass for a margarita or michelada, you can use this chamoy sauce. Simply place an upside-down glass in a sauce bowl, carefully turn it over, sprinkle with Tajin or your favorite chili powder, and serve.
  • Raspados (shaved ice), chamoyada, paletas (perfect over hibiscus flower- jamaica ones), drizzled over a sorbet.
  • Sushi. In Mexico City, a famous sushi place, Chamoy is added to their steamed rice and used to finish some of their most renowned sushi rolls. You have to believe me that chamoy is a very popular Mexican condiment,

Frequently asked questions

Un frasco de salsa de caramelo al lado de una cuchara de madera, con chamoy.




A jar of homemade chamoy sauce, partially filled, on a white cloth, with a wooden spoon and a small bowl of spices beside it, all set on a light gray surface. The ambiance is

How to make chamoy at home?

Alejandra Graf
Making this easy Mexican condiment, chamoy, at home is an absolute breeze. It's perfect for snacking on fruits, vegetables, and mangonadas or enjoying your favorite snacks or drinks.
4 de 8 votos
Prep Time 5 minutes
Cook Time 0 minutes
Soaking time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine Mexican vegan
Servings 2 cups
Calories 173 kcal

Ingredients
  

  • ¾ cup dried apricots
  • 1 ½ cup boiling water
  • 2 tablespoons cane sugar
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons lemon juice
  • 1 ½ tablespoon ancho chili powder or more if you like it very spicy
  • ½ teaspoon sea salt

Instructions
 

  • To prepare the apricot sauce, first soak the dried apricots in boiling water until the water cools down. Next, add the soaked apricots along with the soaking water and the rest of the ingredients to a blender.
  • Blend the mixture until everything is well integrated. If the texture is too thick, gradually add a tablespoon of water at a time until you achieve the desired consistency. Taste the sauce and adjust the flavor as needed. You can add more chili or lemon juice depending on your personal preference.

Notes

  • It keeps up to two weeks in a closed jar in the fridge.
  • It is better to use limes than lemons.
  • Ancho chili, use ground ancho chile powder. You can blend ancho chiles without seeds and stems into powder. If you like spicy Mexican sauces, you can add or sub them with chile de árbol (red chile peppers).
  • Dried apricots. When purchasing apricots for the sauce, choose unsweetened ones to preserve the acidic flavor. Alternatively you can use, sour apricots, Turkish apricots, hibiscus flowers, dried prunes, ume plums, or tamarind can be used as substitutes.
  • Apple cider vinegar. I buy organic apple cider vinegar because it has the most nutritional value. Substitute with rice vinegar if needed.
  • Sugar. Use cane sugar or coconut sugar, whichever you like best.
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    Nutrition

    Serving: 4tablespoonsCalories: 173kcalCarbohydrates: 45gProtein: 2gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 596mgPotassium: 608mgFiber: 4gSugar: 39gVitamin A: 1759IUVitamin C: 12mgCalcium: 35mgIron: 1mg
    Keyword healthy chamoy sauce, how to make chamoy, mexican candy, mexican sweet and sour sauce

    information

    Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

    Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

    Why is it better to make Mexican chamoy at home?

    Homemade sauce is always the best option as you can control the ingredients that go into it. The store-bought chamoy sauce may not be very healthy due to the presence of various artificial colors, preservatives, xanthan gum, high fructose corn syrup, or sodium benzoate.

    However, this recipe for homemade sauce is a healthier alternative as it contains none of these ingredients.

    Alejandra Graf
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    4 from 8 votes (7 ratings without comment)
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