Coriander, Mint and Green Chilli Butter

From the Foodcourt column, Weekend. Use with rice, chicken, pork, potatoes, peas or corn.

• Ready In: 25 mins
• Yields: 114 gms.

Ingredients

• 113 1⁄2 g salted butter, chopped
• 1  garlic clove, peeled and finely chopped
• 1  green chili, finely chopped
• 1  teaspoon fresh mint leaves, finely chopped
• 1  dash lemon juice
• 1  tablespoon fresh coriander leaves, finely chopped

Directions

1. Combine everything together.
2. Line a small square or rectangular butter dish with clingfilm.
3. Spoon the butter onto it.
4. Freeze.
5. When the butter has frozen into shape, remove it from the dish alongwith the clingfilm.
6. Stire refrigerated for upto 1 week and frozen for upto 2 months.