Chile & Coriander Compound Butter
Chile & Coriander Compound Butter
About this Recipe
Compound butter is just butter that has, traditionally, different kinds of herbs, or sometimes spices kneaded into it. It’s a great way to add quick flavor to a multitude of dishes — from toast to baked fish. My Indian take on compound butter adds a hint of green chile and minced coriander (cilantro) for a fragrant condiment with a bit of bite.
The Benefits
In moderation, high-quality butter can be part of a healthy diet — and flavoring butter with herbs and spices can help improve satiety (so you are fuller faster) and health benefits. While butter is a good source of vitamins (A, D, E, B12 and K2), coriander (cilantro) and green chile really up this recipe’s antioxidant quotient. Coriander (cilantro) may also reduce blood sugar and blood pressure while enhancing digestive health and brain health through it's power to help bind to toxins. Green chile can help boost your metabolism, reduce cancer risk, and can help lower cholesterol. Use organic, grass-fed butter for an even bigger anti-inflammatory boost!
Note: Use homemade Cultured Butter for especially delicious results.
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.
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