Homemade Chamoy

This homemade chamoy sauce is the ultimate combination of sweet, sour, spicy, tangy, and sticky. This Mexican condiment is super versatile!

Prep time: PT10M

Cook time: PT40M

Total time: PT50M

Rating

4.75 stars (4 reviews)

chamoy, what is chamoy

4 cups water
1 cup dried apricot
½ cup pitted prunes
½ cup dried mango
½ cup dried hibiscus flowers ((can be easily found in most Hispanic grocery stores, sometimes labeled as “flor de jamaica”))
½ cup white granulated sugar
4 tablespoons chili lime seasoning ((like Tajín))
2 tablespoons lime juice ((about 1 lime))

In a medium saucepan or pot, add water, dried apricots, prunes, dried mango, dried hibiscus flowers, granulated sugar, and chili lime seasoning. Bring to a boil.
Once boiling, cover and reduce heat to low and simmer for 30 minutes.
Turn off the heat and uncover. Allow the mixture to cool for about 10-15 minutes.
Add mixture into a food processor or blender along with lime juice and blend until smooth. Taste for seasoning and add more lime juice or chili lime seasoning if desired. For a more runny consistency, add more water 1 tablespoon at a time.
Transfer chamoy into glass containers for storage. Serve with fresh fruit or rim glasses for drinks and cocktails.

Karina Valencia on 2026-01-08 (4 stars):
I want to give this recipe the full 5 stars, but wished I had read your notes first! Although the combination of the dried prunes, mango, apricots, hibiscus and tajin are delicious blend, I felt 4 cups of water gave it a very loose consistency. Maybe step 4 should read "pour all the SOLID ingredients into the blender, blend and then slowly add the water until your desired consistency"? Just food for thought.... At least now, I know what to do next time! Btw, I should also mention, I used monk fruit sweetener instead of sugar and a little more of the Tajin to my liking. Thanks for the recipe!
Yolanda on 2025-05-16 (5 stars):
I made this chamoy recipe today and it is delicious! I can't stop licking the spoon. It is way better than any store bought. It makes a huge batch so I will probably cut the recipe in half next time but maybe not because it is really good. I love it on fresh fruit, magonadas, popsicles and I might try it as a chicken wing sauce. Thanks for the great and super easy recipe!
Ngoc on 2024-10-16 (5 stars):
This chamoy had me worried I was going to have a stomach ache because I couldn't stop licking my chamoy covered spoon. It is so good.