The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Chutney Butter

We previously have shared our enthusiasm for compound butter with the readers of britishfoodinamerica in our ninth, double summer number. Here is another good one.


Chutney Dragon-2 oz chutney of your choice
-3 oz unsalted butter
-lemon (or lime, as appropriate; see the notes) juice
-cayenne
-salt


  1. Cream the chutney and butter together, then work in the lemon juice; season generously with cayenne and judiciously with salt.
  2. Integrate the compound butter carefully in a food processor or blender; do not overdo it or the texture will suffer.

Notes:

- The choice of chutney is up to you. If you select the excellent coriander from Swad, a Thing We Like, use lime juice; for Major Grey’s, mango, the Editor’s peach and most other varieties of chutney, use lemon juice.

- The highest and best use of chutney butter is plunked onto grilled chicken, whether or not you have marinated it. We like a marinade of chilies, chopped coriander, garlic, ponzu and sesame oil.