My desire for the combination of sweet + salty has reached epic levels. I mean I just can’t seem to eat anything without this combo. Add a hint of spice to this amazing dynamic between two flavors and it is pure heaven for me. As it is, being Indian I can’t eat anything bland anyway. My jar of chili flakes is never far away even when eating a pasta dish. 🙂
So when I found a recipe that combined sweet with chili, I was ecstatic. Even though chamoy is a Mexican condiment, it seems to have its origins in the East. Wherever its origins, I am pleased with my discovery of it. To me it is also a lovely alternative to chutney, which is so ubiquitous in Indian cuisine. Mexican children grow up with it I am told, just Indian ones do on the beloved chutneys. It’s also versatile in its use. You can use it drizzled on sweet fruit (mango, pineapple), use it in cocktails or even for barbecuing.
I just ate copious amounts of it on my deliciously ripe mango and even used it on cheese!
So without much ado here is the recipe…
- ½ cup water
- 2 dried red Guntur chili peppers (I used my stash from India, you can used any chilies at hand)
- ½ cup apricot jam
- 1 heaped tbsp raspberry jam
- Juice of 2 limes
- 1 tbsp sugar
- ¼ tsp salt
- Add water, chili peppers, apricot jam, raspberry jam, lime juice, sugar, and salt.
- Blend on high speed until very smooth. Store in a sealed container in the refrigerator for up to 2 months.
I used chili peppers from India and they can be found at any Indian store. If you are unable to source these, you can just try using fresh red chili peppers.
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