Homemade Chamoy Recipe

July 28, 2021Van
Blog post

Prep time: 5 minutes

Cook time: 4 minutes

Serves: 2¼ Cups Chamoy

Growing up in Santa Ana, CA chamoy was a very popular condiment. Local street vendors or Mexican snacks shops would use them on fruit cups (recipe here), chips, gummy candies, pork rinds or chamoyadas. The chamoy everyone uses is a bright vibrant red syrup that comes out of a big bottle – it has a sweet, sour, salty and slightly spicy flavor and it’s mainly made of high fructose corn syrup, citric acid and red food coloring. The bottled version definitely has the most nostalgic flavor, but looking into the history of chamoy,  I found out  it was originally made with real fruit and even more interesting – some of the ingredients came from Chinese immigrants between the 16th and 19th century.  When the Chinese immigrated to Mexico, they brought along dried apricots, tamarind, mango, and see mui (pickled and salted plum).  These combined with Mexican chilis is how the flavor profile of chamoy was created.  I’m sharing a homemade version I adapted from Ana Frias’ recipe, you can make it with a few ingredients you can pick up at any grocery store – the flavor is incomparable to the mass produced version – it’s so much more delicious and complex – if you’ve had De La Rosa Pulparindo candy, this has a very similar flavor.

Dried Cranberries are an unusual ingredient for chamoy, since Dried Hibiscus Flowers can be a little hard to find cranberries can be substituted because they have a similar flavor profileHomemade Chamoy Recipe

Use this homemade chamoy for Mexican Fruit Cups (recipe here)Homemade Chamoy Recipe

Homemade Chamoy Recipe

Print Recipe

Homemade Chamoy Recipe

  • Prep time: 5 minutes
  • Cook time: 4 minutes
  • Serves: 2¼ Cups Chamoy



  • ½ Cup Apricot Jam
  • ¼ Cup Prunes
  • ¼ Cup Dried Cranberries or Dried Hibiscus Flowers
  • 5 Teaspoons Chili Lime Seasoning or Tajin
  • ⅔ Cup Lime Juice
  • ⅔ Cup Water
  • ¼ Cup Granulated Sugar


  • 1)

    In a sauce pan, add ⅔ Cup Water, ¼ Cup Sugar, ¼ Cup Prunes, ¼ Cup Dried Cranberries, boil for 4 minutes. Turn off the heat and pour the mixture into a blender.

  • 2)

    Add ½ Cup Apricot Jam, 5 Teaspoons Chili Lime Seasoning, ⅔ Cup Lime Juice to the blender and blend on high speed until it’s completely smooth. Taste and add more lime juice or chili lime seasoning if you prefer. You can add a little bit of water if it’s too thick. Keep sealed and refrigerated for up to 2 weeks.

↓ Supplies to make this recipe ↓


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