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Milk Street Recipe
Tamarind Butter
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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.
1
cup
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.
10 minutes
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
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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.
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