Chilli, Lime and Coriander Butter: Easy Compound Butter Recipe

Slices of chilli, lime and coriander butter laid as a circle on a plate.

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Chilli, Lime and Coriander Butter: Easy Compound Butter Recipe

Coriander (cilantro), lime and chilli are a dream team. They come together in this delightful chilli, lime and coriander butter recipe which you can use to add a burst of flavour to everyday meals. It takes just minutes to make, yet a simple slice melting over hot food transforms it into something rather special.

Prep Time10

Cook Time0

Total Time10

Course: Dips, Spreads & Sauces

Cuisine: British

Keyword: chillies, coriander leaves, lime

Servings: slices

Calories: 92kcal

Author: Choclette @ Tin and Thyme

Equipment

microplane (affiliate link) optional

Ingredients

125 g salted butter
15-20 g coriander leaves (cilantro) finely chopped
1 tsp chilli flakes mild, medium or hot
½ lime zest and juice

Metric - US Customary

Instructions

Remove butter from the fridge at least an hour before you want to make the compound butter. It needs time to soften.
125 g salted butter
When soft enough to spread, beat it with a wooden spoon in a small mixing bowl until it's smooth and creamy.
Add the coriander, chilli and finely grated lime zest and beat again until well mixed.
15-20 g coriander leaves (cilantro), 1 tsp chilli flakes, ½ lime
Add 2 teaspoons of lime juice and beat one more time.
Scrape the butter onto the centre of a piece of parchment paper, roughly 25 cm square (10 inches), and form it into a rough log shape. Roll it up in the paper and twist the ends so the butter is well sealed. Give it a roll to smooth it out, then chill in the fridge until firm.
Once firm you can slice it into portions and serve. I make 10 good sized slices.
Alternatively, for something a little fancier, press the butter into small individual silicone moulds. Chill in the fridge and remove from the moulds once firm or as needed.

Notes

If using unsalted butter, you'll need to add a couple of pinches of salt to the butter when creaming it. Use fine or flaky sea salt according to preference.

The compound butter will keep in the fridge for three days, so unless you're planning on using it within that time, it's a good idea to freeze it.

Freeze individual slices on a tray or flat plate. Once frozen, transfer into a freezer-proof container and use as needed. The slices will keep for three months.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition