Chamoy sauce

Chamoy sauce

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  • Makes 1 jar
  • Easy
  • 30 minutes

Sweet. Spicy. Sour. Umami. Chamoy is the hot sauce that covers all bases.


  • 150 g dried apricots
  • 80 g dried prunes
  • 3 cups water
  • 6 T dried chilli flakes
  • 50 g white sugar
  • 2 pinches salt
  • 1⁄4 cup lime juice

Cooking Instructions

1. In a medium saucepan, combine dried apricots, dried prunes, water,  dried chilli flakes,  white sugar and 2 pinches salt.

2. Bring to a boil. Reduce the heat and simmer for 30 minutes. Once cool, blend with lime juice until smooth, adding more water for a thinner consistency.

3. Store in a sterilised jar in the fridge for up to two months.

Find more dip recipes here.

Photography: Jan Ras
Production: Bianca Strydom
Food assistant: Hannah Moerdyk


Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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