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Milk Street Recipe
Milk Street Bowtie Tamarind Butter

Tamarind Butter

10 minutes

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Tamarind Butter

Free

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

.
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Reviews
Melanie O.

I made this today to serve with the Taiwanese Scallion Pancakes later this week. It's really good! With what other types of dishes would you recommend serving this? I imagine it would be delicious with some sort of pork.

Janelle C.

Hi Melanie,

Try roasting, or skillet-charring vegetables with the butter!

Best,
The Milk Street Team


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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.

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

Step 1 of 2

Whisk together the flavorings

6
tablespoons tamarind chutney
3
tablespoons honey
1
tablespoon chili-garlic sauce
2
teaspoons curry powder, toasted
½
teaspoon kosher salt
½
teaspoon white pepper

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

Step 2 of 2

Mix the butter

12
tablespoons (1½ sticks) salted butter, cut into 12 pieces, room temperature
2
tablespoons lime juice
2
tablespoons minced fresh cilantro

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.

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Done!

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