Milk Street Recipe

Tamarind Butter

Name: Tamarind Butter
Total time: 10 min
Yield: 1 cup
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

By Diane Unger

10 minutes

Free

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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.

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

Recipe

Taiwanese Flaky Scallion Pancakes

Directions

01

In a small bowl, whisk together the chutney, honey, chili-garlic sauce, curry powder, and ½ teaspoon each salt and white pepper. Set aside.
02

In 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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Tamarind Butter

Get Ready to Cook

1

cup

10 minutes

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.