Chile & Coriander Compound Butter
Chile & Coriander Compound Butter
Description
In moderation, high-quality butter can be part of a healthy diet, and infusing it with herbs and spices can help improve both flavor and satiety. This Indian take on compound butter uses minced coriander (cilantro) and a hint of green chile for a fragrant condiment. Use it to add bold flavor to everything from toast to baked fish.
NOTE
Use organic, grass-fed butter for an even bigger anti-inflammatory boost.
Ingredients
8 oz (250 g) MAKES
- 8 oz (about 250 g) unsalted butter
- ¼ tsp Himalayan pink salt
- ½ to 1 Tbsp minced coriander leaves and stems (cilantro)
- 1 to 2 green chiles, deseeded and chopped very fine
Directions
-
Step 1
Empty butter out into a mixing bowl. Add salt, cilantro, and chiles and mash them in using a fork. -
Step 2
Once the ingredients are well incorporated, plop the butter out onto a piece of parchment paper in a rough log shape. -
Step 3
Roll the paper tightly around the butter and freeze for at least 1 hour. -
Step 4
To use, cut rounds off the log. Store in the freezer for up to 3 months.
Substitutions: Use fine sea salt instead of Himalayan pink salt.
Serve It With: Toast, eggs, savory muffins, bagels, fish, steak, kebabs and more.
About the author
Moina Oberoi
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
View profile
More by Moina Oberoi
Ayurveda Rasas
Learn to cook with the six rasas of Ayurveda through five simple recipes.
Beet Millet Pulao
Sweet doesn’t always mean dessert! In Ayurveda, the madhura rasa (sweet taste) is associated with energy-giving foods, like this millet pulao recipe from Moina Oberoi.
Candy Cane Beet & Carrot Kanji
Kanji is a refreshing, hydrating, probiotic Indian drink, packed with the goodness of carrot and beet. The most important ingredient is the winter sunlight!
