Quick And Easy Chamoy Recipe- Learn Like a Pro

Spread the love

Quick And Easy Chamoy Recipe- Learn Like a Pro:-One of the most well-known condiments in Mexico, chamoy is characterized by a flavor profile that is sweet, spicy, and sour. A common application of this ingredient is to improve the flavor of savory foods, as well as fruits and snacks.

Quick And Easy Chamoy Recipe- Learn Like a Pro



Creating chamoy at home is not only simple, but it also gives you the opportunity to personalize the flavors to suit your tastes. In this recipe, I will walk you through the process of making a chamoy sauce that is both simple and quick, as well as teach you about its nutritional value.




  • 1 cup of dried apricots (or use a mix of dried apricots and plums for a deeper flavor)
  • 1 cup of water
  • 1/2 cup of granulated sugar
  • 1/4 cup of apple cider vinegar
  • 2 tablespoons of chili powder (adjust to taste for spiciness)
  • 1 teaspoon of salt
  • 1/2 teaspoon of cayenne pepper (optional, for extra heat)
  • 1/2 teaspoon of ground tamarind (optional, for a tangy kick)
  • Ice cubes (for blending and adjusting consistency)


  • Blender or food processor
  • Saucepan
  • Whisk
  • Strainer or sieve (optional, for smoother chamoy)
  • Glass jar or container for storage


Also Read:-Banana Pudding Poke Cake (Easy Recipe)




Prepare the Dried Fruits:

  • For the purpose of softening whole dried apricots or plums, immerse them in warm water for approximately half an hour after they have been dried.
  • The soaking water should be drained and thrown away.

Make the Chamoy Base:

  • The dried fruits (apricots and/or plums) that have been soaked should be combined in a saucepan with water, granulated sugar, apple cider vinegar, chili powder, salt, cayenne pepper (if using), and ground tamarind (if using).
  • For the purpose of dissolving the sugar and ensuring that the components are equally distributed, bring the liquid to a boil over medium heat while stirring it occasionally.

Simmer and Blend:

  • While the mixture is simmering, reduce the heat to a low setting and let it cook for around ten to fifteen minutes, or until the dried fruits have become tender and the flavors have merged together.
  • You should take the pot off the heat and allow the mixture to cool down a little bit.

Blend into a Smooth Sauce:

  • Place the mixture that has been allowed to cool into a blender or food processor. Bear in mind that the combination will be extremely hot.
  • In a blender, process the ingredients until they reach a consistency similar to a thick sauce.
  • In the event that the chamoy is excessively thick, you may add a few ice cubes to the mixture while it is being blended in order to assist in achieving the correct consistency.

Adjust Seasonings:

  • The chamoy should be tasted, and the seasoning should be adjusted to your preference.
  • For a more intense level of heat, you can add more chili powder; for sweetness, you can add more sugar; and for tanginess, you can add more apple cider vinegar.

Strain (Optional):

  • You can remove any pulp or solids from the blended mixture by straining it through a sieve or a strainer with fine mesh. This will result in a chamoy sauce that is smoother.
  • Your selection for texture will determine whether or not you need to complete this step.

Cool and Store:

  • Before transferring the chamoy sauce to a clean glass jar or container for storing, it is important to wait until it has completely cooled down.
  • If you want to keep the chamoy for a few weeks, you can store it in the refrigerator. After some time has passed, the flavors will continue to evolve.


Nutrition Information:

Here’s the approximate nutrition information for one tablespoon (15g) of homemade chamoy sauce:

  • Calories: 35 kcal
  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 0.5g
  • Sugars: 8g
  • Protein: 0g



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

Leave a Comment