This zesty coriander lime green chilli butter brings fresh herbs, bright citrus, and a gentle kick of heat to any dish. Whip up this easy compound butter in minutes and keep it ready to elevate steak, grilled vegetables, or warm bread.
Why You’ll Love This Recipe
- Bright, fresh flavor from coriander, lime, and green chilli
- Ready in under 10 minutes with almost no effort
- Versatile topping that transforms everyday meals
Key Ingredients & Substitutions
- Fresh coriander: The star herb for vibrant color and taste; parsley can stand in if needed.
- Green chillies: Provide mild heat; jalapeños or serranos work well, or reduce quantity for less spice.
- Lime: Zest and juice for brightness; lemon is a fine alternative.
- Garlic and spring onion: Add depth and mild sharpness.
- Softened butter: Unsalted is ideal so you control the salt; salted butter works with less added seasoning.
Quick Expert Tips
- Use room-temperature butter so it blends smoothly without becoming greasy.
- Taste and adjust the chilli and lime to suit your preferred heat and acidity.
- Scrape down the sides of the processor for an even, fully combined butter.
Recipe Card
- Prep Time: 8 mins | Cook Time: 0 mins | Total Time: 8 mins | Servings: Makes about 1 cup | Calories: 90 per tablespoon
- Ingredients:
- 200 g unsalted butter, softened
- 1 large bunch fresh coriander (about 50–60 g), roughly chopped
- 3–4 green chillies, roughly chopped (seeds removed for milder heat)
- 2–3 garlic cloves
- 2–3 spring onions, chopped
- Zest of 1 lime
- Juice of ½–1 lime
- ½ teaspoon salt, or to taste
- Optional: pinch of black pepper
- Equipment:
- Food processor or high-powered blender
- Microplane or fine grater
- Spatula
- Airtight container or parchment for rolling
- Instructions:
- Place the green chillies, garlic cloves, and chopped spring onions in the food processor. Pulse a few times to break them down.
- Add the fresh coriander, lime zest, and lime juice. Pulse again until the herbs are finely chopped and everything is combined.
- Add the softened butter and salt. Blend until the mixture is smooth, bright green, and fully incorporated. Scrape down the sides as needed.
- Taste and adjust salt, lime, or chilli to your liking.
- Transfer to a bowl or shape into a log using parchment paper. Refrigerate until firm, or use immediately while soft.
Storage & Reheating
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Roll into a log, wrap tightly, and freeze for up to 3 months. Slice off portions as needed.
- Reheating: No reheating required. Soften at room temperature for 10–15 minutes before spreading or melting over hot food.
Final Thoughts
This coriander lime green chilli butter is a simple way to add restaurant-level flavor to weeknight meals. Spread it on bread, melt it over grilled meat or fish, or stir it into vegetables. Make a batch and keep it on hand. Leave a 5-star rating and a comment below if you try it!