Chutney Butter

Name: Chutney Butter
Cook time: 15 min
Total time: 15 min
Yield: Makes about 1 cup (250 g)
Cuisine: Tanzanian
Ingredients: 1½ cups (45 g) fresh cilantro, tender stems and leaves*; 1½ cups (45 g) fresh cilantro, tender stems and leaves*; 1½ cups (45 g) fresh cilantro, tender stems and leaves*; ½ cup (15 g) fresh mint leaves*; 1 cup (2 sticks/225 g) unsalted butter, divided (1 stick melted, 1 stick softened); 3 garlic cloves; Zest and juice of 1 lime*; 1 to 2 Green bird’s-eye chilis*; 1 teaspoon Flaky sea salt, plus more as needed; Radishes and/or sourdough bread, for serving; Radishes and/or sourdough bread, for serving; Cilantro and mint, use any other tender herb combination; Cilantro and mint, use any other tender herb combination; Cilantro and mint, use any other tender herb combination; Lime, use half a lemon; Lime, use half a lemon; Bird’s-eye chilis, use jalapeños; Bird’s-eye chilis, use jalapeños

Preparation info

Makes about
1
cup

Difficulty
Easy
Ready in
15 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

A very versatile hybrid of two already very versatile things: rich creamy butter and bright, herbaceous green chutney. Serve with bread or crudites, use it to cook eggs or baste steak, or even use it to finish stir-fries, sauces, soups, and curries.

Ingredients

1½ cups (45 g) fresh cilantro, tender stems and leaves*
½ cup (

Sub-Saharan Africa
Tanzania
Condiment
Vegetarian

Method

Bring a small pot of water to a boil. Blanch the cilantro and mint until just wilted, 30 seconds to 1 minute. Using a slotted spoon or tongs, transfer the herbs to an ice bath and then into a kitchen towel and squeeze hard to expel excess water. While it is optional, blanching the herbs like this helps to retain that vibrant green color for longer.

Transfer the blanched herbs to a blend