Step 1: Prepare Your Ingredients

Start by selecting very ripe apricots, as their natural sweetness will reduce the need for additional sweeteners. Remove the pits and chop the apricots into small pieces. Next, zest and juice a fresh lime. If you’re using whole dried ancho chillies, use one chilli for every 1.5 teaspoons of flakes. Remove the stems, chop the chillies into small bits, and set aside.

Combine all the ingredients in a pot. For a sugar-free option, we recommend using erythritol as a sweetener. If you don’t have erythritol, check the tips section below for suitable alternatives.

step 2: Cook the Mixture

Pour water into the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 35 minutes.

Cover the pot loosely with a lid to prevent splattering while still allowing some of the water to evaporate. By the end of the cooking time, the apricots should be soft and mushy, and the mixture should have thickened into a rich, dark orange syrup.

Step 3: Blend and Adjust Flavors

Taste the mixture and adjust the flavors to your preference. Add more lime juice for tanginess, sweetener for extra sweetness, or chopped chillies for a spicier kick.

Transfer the mixture to a blender and blend until smooth and pourable. Alternatively, use an immersion blender directly in the pot for convenience.

Step 4: Store and Serve

Pour the finished chamoy sauce into a clean bottle or jar and let it cool completely. As it cools, the sauce will thicken slightly but remain pourable. If you prefer a thinner consistency, add a splash of water and mix well.

Store the chamoy sauce in the refrigerator and use it within one month for the best flavor and freshness.