Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Tamarind Butter
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
We developed this compound butter with Geeta brand tamarind chutney. It's great slathered on bread, and is especially good on Taiwanese flaky scallion pancakes. The butter can be made ahead and refrigerated in an airtight container for up to three days; bring to room temperature before serving.
6 tablespoons tamarind chutney
3 tablespoons honey
1 tablespoon chili-garlic sauce
2 teaspoons curry powder, toasted
Kosher salt and ground white pepper
12 tablespoons (1½ sticks) salted butter, cut into 12 pieces, room temperature
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
Ingredients
-
6
tablespoons tamarind chutney
-
3
tablespoons honey
-
1
tablespoon chili-garlic sauce
-
2
teaspoons curry powder, toasted
-
Kosher salt and ground white pepper
-
12
tablespoons (1½ sticks) salted butter, cut into 12 pieces, room temperature
-
2
tablespoons lime juice
-
2
tablespoons minced fresh cilantro
Directions
-
01In a small bowl, whisk together the chutney, honey, chili-garlic sauce, curry powder, and ½ teaspoon each salt and white pepper. Set aside.
-
02In a medium bowl, mix the butter with a rubber spatula until completely smooth. Add the chutney mixture, stirring until incorporated. Stir in the lime juice, followed by the cilantro, mixing well after each addition. Transfer to a serving bowl.
Tip: Don't soften the butter in the microwave, as the butter inevitably winds up partially melted. It's best to let the butter soften slowly at room temperature.
In the store
-
Buy now
Bee Local Hot Honey
This acid-sharp, bright-hot Bee Local Hot Honey is great drizzled over everything from rich cheese and grilled meats to roasted vegetables.
-
Buy now
White Pepper
They are used broadly in Scandinavian and Southeast Asian cooking, for a warmer, more floral, earthier flavor than black peppercorns.
More
Staples
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
MAY 2020
INSTANT POT DUO EVO PLUS + INSTANT VORTEX AIR FRYER + MILK STREET: FAST & SLOW
$249.98 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form