Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
In case you are wondering just what is wrong with me let me tell you nothing except I have discovered a new dipping sauce and condiment that I am crazy about.
This small bowl of Easy Peasy Chamoy Sauce and I am like crazy going around and offering it to my family members who are not too enamoured with it.
Let me tell you either you love Chamoy or you don’t! Unfortunately in my place only I seem to have fallen in under its spell.
Chamoy is an addictive sweet, sour and spicy Mexican dipping sauce and condiment.
Street food in Mexico is bedecked with Chamoy and is also sold as saladito. So you are more likely to find slices of mango and cucumber garnished with the sauce, mixed in esquites, or in a glass of mangonada. But in recent times Chefs are dishing out amazing stuff with Chamoy. I found an amazing baked salmon with the Chamoy. (food for thought.)
Though Chamoy is consumed a lot in Mexico the origins of Chamoy are hazy. Chamoy is considered to be an adaptation of Japanese pickled Ume fruit called umeboshi. A Japanese emigrant Teikichi Iwadare, umeboshi made with apricot, which he named Chamoy. The Mexicans use mango, apricot for plums.
I have already said that the Mexicans use mango, apricot for plums.
Chamoy is prepared packing the fruit in either dry salt or brine and vinegar. Then osmosis kicks in and all the natural moisture is drawn out. The dry fruit is separated and sold as a snack. This is called as a snack known as saladitos, literally ‘little salty things.’ ( Psst! mine is an easier way).
No, the salted brine water is seasoned to taste with chilli powder. This is Chamoy Sauce too. But many times the liquid is heated and the reduced, it is also thickened with pureed fruit.
Depending upon the amount of pureed fruit in the Chamoy you will have different consistencies.
The taste of Chamoy can vary because of the different fruit and brine solutions.
Chamoy is sour because of vinegar, spicy because of chilli powder, salty because of salt used to start the osmosis. The sweetness is from the fruit but also depends upon the amount of vinegar used.
I have already mentioned that pureed fruit is used to thicken the sauce hence the thinner, liquid Chamoy is bottled and consumed as a hot sauce. This sauce is used as a condiment for street food known as “tostilocos”. potato chips, fruits and nuts.
Thicker Chamoy is sold in small jars and is used as a dip for vegetables or firmer fruits.
Use Chamoy to flavour Raspados or Chamoyada which is shaved ice or sorbet, Paletas or caramel lollipops.
Not just kiddy stuff but Chamoy is also used to make a Michelada, a Mexican beer mix in addition to Chamoy traditional assorted sauces are used.
Simple, read on I will give you an easy recipe even the kids can make.
You know me easy and Archana are synonyms ha!ha!
When I googled Chamoy I was surprised the number of methods that you can use yo make Chamoy. There this one fancy recipe that I want to try next. It uses dry hibiscus flowers to make the Chamoy but I found an easier way!!!
Before you think that my marbles are all over the place let me tell you that today is Monday and Foodie Monday Bloghop Day today is #207 Ulta Pulta Day.
It was Kalyani’s turn to give us a theme and her theme was Ulta Pulta our criteria was, “use a traditional savoury ingredient in a sweet dish or vice versa.” Trust Kalyani to come up with innovative themes where you have to think out of the box. Now you know if you visit Kalyani for some recipe you will find something innovative yet healthy. Don’t believe me check her Baked Tandoori Gobhi among others.
Anyway, let us get down to today’s Easy Peasy Chamoy Sauce Recipe with the ingredient available in an Indian pantry.
The only thing equipment I have used the chutney jar of my blender
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The other sauces I have tried and were highly loved are
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
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The Girl Next Door says
Oooh, this sounds right up my alley! I’m a sucker for dishes that are sweet and sour and spicy all at the same time, and this one is just that. 🙂
ArchanaPotdar says
😀 Thanks.
Poonam Bachhav says
I can imagine the taste of this chamoy sauce with the sweetness coming from mango jam and the sour taste from lime and the spicy kick from the chili powder. I would love to have it as a wrap on my paratha for breakfast. Always love to read your informative posts !
ArchanaPotdar says
Thanks Poonam.
Mayuri Patel says
Such a mouth watering sauce Archana. I love making chamoy sauce whenever the mango season begins. I add it to mango juice, its called mangonada or chamango slush, a famous Mexican Street Food. I’ll have to make this flavorful chamoy sauce again and enjoy it with others things that you’ve mentioned.
ArchanaPotdar says
I have the mangoes in the freezer Mayuri. Plan to make it soon. Thanks.
Sujata Roy says
Wow, you have a good collection of sauce recipes. This sounds mouthwatering. I will surely try it. I can imagine the sweet hot tangy mixed taste. Can I make it with mixed fruit jam?
ArchanaPotdar says
I suppose so why not mix fruit in fact I want to make it with mixed fruit too.
Harini M says
Excellent recipe!
ArchanaPotdar says
Thanks.
Swati says
Love the spicy, tangy and sweet taste in this dip. Very well explained and detailed post about the recipe. will love to try this with apricots or mangoes.. how about using it in wraps and rolls!!
ArchanaPotdar says
Thanks, Use it in wraps and rolls to Swati. The sky is the limit.
Preethi Prasad says
This sauce sounds interesting. Bookmarking this recipe . Love this easy sauce recipe.
ArchanaPotdar says
Thanks.
Renu says
Never heard about this sauce anytime but it looks delicious. It so happens that you like something and others dont but it’s absolutely okay. Just enjoy
ArchanaPotdar says
Thanks, Renu reading your comment made me feel less guilty.
sasmita sahoo says
di this is really interesting one, never tried Chamoy beforehand.. I think I will enjoy this in any wrap first of all if I try my hand
ArchanaPotdar says
Thanks.
Shobha Keshwani says
This sauce looks amazing with sweet and tangy flavour from the fruit jam and Lime juice. How long can we preserve this.
ArchanaPotdar says
Thanks.
Priya Srinivasan says
Wow arch love the texture of that sauce! i may actually eat it straight from the mixie jar, sweet, sour and Chili , what an amazing combo of flavors ❤️❤️
ArchanaPotdar says
😀 That is why we are friends. 😀
Chef Mireille says
thanks for such an easy recipe. I have been using it on all of my sandwiches and wraps and it is so delicious!
ArchanaPotdar says
😀 Glad, you like it. You must be able to buy it eaisly.
Jayashree T.Rao says
Such a spicy, tangy one. Loved this, it’s definitely something we like and must try soon. Nice , informative post.
ArchanaPotdar says
Thank you.