A store-bought hack to make the popular Mexican tequila-based cocktail, the Tamarind Margarita. It’s a quick and easy recipe with step-by-step details, made using Indian Tamarind Chutney that’s readily available in Indian stores as the base for the cocktail.
Yes, I do develop recipes from scratch for my blog andmy cooking classes and have also done it formy cookbook but every once in a while, I remind myself to focus on the end product and use ready-to-use ingredients likepie crusts orpuff pastry sheets for the recipe that I am working on. I want my recipes to be simple, quick, easy and fun for people who want to try them out. However, if I made every component of each recipe from scratch, the resulting recipe will be long, time consuming, overwhelming and also discouraging for people to give it a try. So with the ultimate goal in my mind, I sometimes includestore-bought shortcuts in my recipes. After all my favorite Foodnetwork chef, Ina Garten has taught me that “store-bought is just fine!” Based on this philosophy, I created a super fun and easy cocktail recipe for Cinco de Mayo this year, that comes together quickly and is made using a key ingredient that is store-bought!
It not only comes in handy for whipping up a quick platter ofchaat (Indian street food) but is also useful for adding toamti,sambar orchicken curry, if and when I’m out of the tamarind concentrate. You’ll always find the tamarind chutney in my refrigerator because it is a great substitute and my convenient secret ingredient in quite a few recipes, like in these amazing Mexican Tamarind Margaritas!
I love tamarind margaritas for their complex, yet balanced, earthy, sweet, and sour flavors. The main ingredient is the tamarind concentrate that gives it a wonderful tang along with some refreshing lime juice, and together they work wonders with a splash of tequila. Served in a beautiful glass with a chili-lime salted rim, this margarita is what I love to have as many times as possible on my vacations to Mexico.
I first had tamarind margaritas on my vacation in Cabo, Mexico, years ago! Since I couldn’t live there forever, but loved every sip of those delicious margaritas I had in our resort, I tried recreating them when I got back. After a few tries, I found a perfect hack – the Indian tamarind-date chutney. With that, I could make tamarind margaritas in minutes whenever I craved them or missed Cabo!
My Recipe for Tamarind Margaritas
In my recipe to make the margaritas, I use the tamarind-date chutney. It is a delightfully balanced combination of flavors – a little sweet, a little sour, a little salty with a hint of heat. It definitely elevates the classic tamarind margarita and also adds a lovely Indian touch to it! Since the chutney is quite sweet, you don’t need to add any other sweetener into the mix, but it is rather thick, so you do need to dilute it a little bit.
Aside from this little shortcut, I keep the margarita recipe as close to the classic as possible, using lime juice and a good-quality tequila – I personally prefer reposado, but you can use blanco, which is more commonly used for margaritas. I also love to use the chili-lime salt mix for the rim of the glass, like I’ve had in Mexico. It’s readily available in grocery stores and adds a contrasting flavor and an interesting twist to the plain salt rim. I hope I’ve convinced you of how well the chutney works in this recipe and inspired you to give this delicious and refreshing tamarind margarita a try. And if you’re sold on the idea, perhaps you might wanna try creating another version – the Mango Chutney Margaritas! I have outlined step-by-step details below that you can follow and easily whip up this signature concoction in your own kitchen.
Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.