Rajasthani Chutney Butter

Ingredients

• Garlic (Use as much as desired; peeled. The transcript also mentions salt with the garlic.)
• Salt (To taste; mentioned in the transcript.)
• 7.5 Dried red chilies (Soaked; source states 7–8 chilies.)
• 1 tsp Degi mirch
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 0.5 tsp Cumin powder (Listed as jeera powder.)
• Coriander stems (Use a handful, or as desired.)
• 1 tbsp Ghee
• 500 g Unsalted butter (Softened for mixing.)

Steps

1. 1

   Soak the dried red chilies in hot water until softened, then drain them well.

2. 2

   Add the garlic and salt to a grinder or mortar. Grind thoroughly until the garlic forms a smooth paste.

3. 3

   Add the soaked dried chilies, Degi mirch, red chili powder, coriander powder, cumin powder, and coriander stems to the garlic paste.

4. 4

   Grind the mixture into a thick, smooth chutney. Scrape down the sides as needed so the spices and herbs are evenly incorporated.

5. 5

   Melt or warm the ghee just until fluid, then add it to the chutney and mix thoroughly.

6. 6

   Place the softened unsalted butter in a bowl. Add the chutney mixture and beat or mix until the butter is evenly streaked with the red spice paste.

7. 7

   Taste and adjust the salt if needed. Serve immediately as a spread, or refrigerate until firm before using with parathas or pita pockets.

Notes

The amount of garlic and coriander stems is left to personal preference in the source. Store covered in the refrigerator and allow the butter to soften before spreading.

Nutrition per serving

• condiment
• compound butter
• spread
• spicy
• vegetarian
• South Asian
• no-cook
• paratha accompaniment