Did you try Chamoy while being in Mexico? or, are you a Mexican feeling homesick (I am raising my hand here lol) If so, I bet you know it is the only sauce made for that fruit, the only one. If you are missing it and wondering: Is it easy to make Chamoy? you bet! just 5 ingredients and a blender. This is a very traditional Mexican recipe that combines spiciness with sweetness and even a bit of sourness from the limes. Join me to discover this great sauce!
Into Mexican desserts? try out tamal de elote dulce! or check all our desserts here!
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What can I use Chamoy for?
- With mangos, apples other fruits, and jicamas. My friend, if you tried it before, you know what I am talking about!
- How to make Chamoy apples? just buy an apple, cut it however you prefer, and add this thick sauce to it!
- If you are lucky enough to have tajin, then use it on top of this!
- Mangonadas, oh yes, yes! I love Mangonadas, that’s basically crushed ice with mango juice and mangos combined with Chamoy, it is soo addictive, here is the recipe!
- With beer (micheladas with Chamoy)
- With tequila shots (dangerous stuff, you’ll be drunk before you know! but it is soo good!)
What are the traditional ingredients?
- Apricot jam, prunes, chile ancho, sugar, salt, lemon juice, and water (some people also use -jamaica-, I mean hibiscus flowers!). This recipe is for a thick Chamoy! feel free to add more lemon juice or water to thin it 🙂
- You can adjust the recipe, for example, it is very common to do a tamarindo Chamoy version of this recipe, just add some tamarind pulp!
We hope you enjoy this sauce. It’s:
- Spicy, sweet and sour!
- Easy to make at home, even if you live in Europe (like me!)
- Super addictive!
Looking for more Mexican recipe inspo? how about salsa roja, or a tofu scramble?
Where can you buy Chamoy?
If you are not in Mexico or the US, probably in a Mexican shop, or online (e.g. Amazon) :(. But, as you can see, it is super easy to make, and most supermarkets should have all the ingredients!
Let’s make chamoy!
Get your ingredients:
3/4 cup Apricot jam (if you are in the US, I like this one because it does not have added sugar)
2 teaspoon Chile ancho flakes (substitute with 1-2 natural unveined unseeded chilies if you can find them, you can get them from Amazon US as well)
1/3 cup lime juice
2 tbsp sugar (or another 2 tbsp of the jam if you want no sugar added!)
1 teaspoon salt
4 prunes (optional)
2 tbsp tamarind pulp (optional)
If using chili flakes, you can put them in 1/4 cup of boiling water and let them sit, so they are easier to blend. The same applies to the prunes! especially if your blender is not very powerful.
Add all the ingredients to a blender and blend for about a minute until they are well integrated
Enjoy!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Chamoy
Equipment
- Blender
Ingredients
- 3/4 cup Apricot jam Feel free to make your own!
- 2 tablespoon Chile ancho flakes Substitute with 1- 2 natural chilies if you can find them where you live! unveined and unseeded
- 1/3 cup Lime juice Or the juice of 4 big limes
- 2 tbsp Sugar I use brown sugar. Make sure it is vegan friendly! Replace with another 2 tbsp of jam if you want this to be "no sugar added"
- 1 teaspoon Salt
- 4 Prunes Optional
- 2 tbsp Tamarind pulp Optional, makes it a bit more sour!
Instructions
- Make sure you have all the ingredients
- If you are using fresh chilies, make sure to remove the seeds and veins unless you want it very spicy! If you are using chili flakes, a good trick is to put them with a little bit of water the day before so they are softened and then, they'll integrate better when blending
- If you are using prunes and your blender is not too powerful, I suggest that you put them in a little container with some boiling water for 10 minutes to prepare them for the blender
- Add all the ingredients in the blender and blend in high for about 1 minute. Check if everything is very well integrated and blend again if required
- Enjoy!
Video
Notes
- Calories depend on the apricot jam used! read the label and the resulting chamoy will have a little bit less than that due to the lemon juiceÂ
- For selecting the best jam: I like St. Dalfour Jam because it uses fruit juices instead of sugar, but you don’t have to buy this brand! my recommendation is to check that the jam does not contain added sugar
- Chile ancho flakes are commonly found in supermarkets, just ask and they are very likely to have it in stock. Of course, it tastes better with fresh chile ancho, but I know it can be difficult to find (I live in London and, I have this issue!)
- Lime juice. I love being practical, just like you, so, if you don’t want to extract the juice of the limes, just buy the juice in the supermarket, it is usually cheap and very convenient for a lot of recipes!
- This recipe is great as a side dish with fruits like mango and apples. It is ideal for chamoyadas, mangonadas, micheladas!
- The traditional recipe includes the prunes! but I honestly prefer it without them. For a twist, you can make this sourer if you include pulparing pulp. Depending on where you are coming from in Mexico, there can be other variations for the recipe
Great instructions and a very thorough post! I really enjoyed making this recipe!
Thanks!
Easy recipe to make. I loved the video
Love these recipe is simple and delicious
Thank you 🙂
Very good recipe, good chamoy quality the same you can find in mexico.
Good description and easy to make
Thanks for talking about Chamoy, Liked it!
Thanks, I am glad you liked this recipe 🙂
Can you use red chilli flakes or CA chilli flakes?
It won’t taste the same, but yes you can! they’ll also be spicier, so maybe use half the amount.