Chamoy
Updated Aug. 29, 2025
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3medium plums or 2 medium nectarines (12 ounces)
- 3dried guajillo, California or New Mexico chiles (½ ounce), stems and seeds removed
- 1cup sugar
- ½cup fresh orange juice (from 2 medium oranges)
- ½cup distilled white vinegar
- ¼cup/2 ounces seeded tamarind paste
- 1tablespoon plus 2 teaspoons kosher salt (such as Diamond Crystal) or 2½ teaspoons fine salt
Nutritional analysis per serving (4 servings)
282 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 71 grams carbohydrates; 2 grams dietary fiber; 64 grams sugars; 1 gram protein; 497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small saucepan, combine the whole, unpitted fruit with the chiles and 1 cup water. Bring the water to a boil over medium-high heat, then partially cover with a lid. Cook until the fruit starts to soften, about 5 minutes. Using a slotted spoon, transfer fruit and chiles to a medium bowl and let cool. Reserve ⅓ cup cooking liquid from the pot.
- Step 2
When cool enough to handle, discard pits from fruit and transfer the fruit mixture to a blender. Add the sugar, orange juice, vinegar, tamarind, salt and the reserved ⅓ cup cooking liquid. Blend until completely smooth.
- Step 3
Return the purée to the saucepan and bring to a boil over medium heat. Adjust heat until the mixture bubbles at a low simmer, stirring occasionally to prevent scorching. Cook until the sauce has reduced by half, about 20 minutes. It will be thick and deep brick red. Remove from the heat and cool at room temperature. Store chamoy in an airtight container in the refrigerator for up to 1 month.
- Tamarind paste is available online, in some grocery stores and in many Asian markets. At South Asian markets, you may see tamarind pulp instead: It's sold in blocks of seedless fruit pulp, and sometimes labeled tamarind slabs. You may also find whole tamarind fruit pods, which are common at Mexican grocery stores, specialty markets or online. If starting with pulp, follow this recipe for tamarind paste. If starting with tamarind pods, remove and discard the outer shell and seeds to extract the pulp, then follow the recipe for the tamarind paste.
Private Notes
Comments
Mind-blowingly good. Not sure if there are different varieties of tamarind. I was able to find a package of fresh “sour” tamarind pods at our local H-Mart. I added an additional pod for an extra tart punch. Reducing both sugar and salt by 1/3 maintained a lovely but mysterious balance of sharp, jammy, slight heat and tang. Unlike anything I have made in the best way possible. If there is any left, hoping to try this gem on vanilla ice cream for dessert. Seriously worth the effort. Can’t stop thinking about it.
This sounds familiar to me as a Filipino. The recipe reminds me of our local snacks called kiamoy and champoy, which trace their origins to Chinese preserved plums brought to the Philippines by Hokkien migrants. I wonder if these Filipino treats may have traveled to Mexico through the Manila-Acapulco galleon trade, eventually evolving into chamoy?
Oh dear, that would be horrible. Tamarind and straight vinegar would make it inedible without sugar.
The recipe sounded great but unfortunately it was way too sweet and I reduced the sugar by half
How long will this stay good for? Can one make it the night before a party?
This stuff is great. It’s wonderful with french fries instead of ketchup. It’s a great glaze for chicken burgers and pork chops on the grill. I use it in a coleslaw dressing that calls for maple syrup and just use this instead you can buy tamarind concentrate and I use that because it’s so much easier than pulp or paste. In this recipe, which calls for 1/4 cup (60 grams) I used 4 teaspoons (20 grams). I don’t know about the general availability of the concentrate, but I get mine at the savory space shop.