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Tamarind Butter
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
Ingredients
-
6
tablespoons tamarind chutney
-
3
tablespoons honey
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.
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.