Mango-Thyme Butter
Makes ½ cup
  • ½ cup salted butter, softened
  • 3 tablespoons mango chutney
  • ½ teaspoon finely chopped fresh thyme leaves
  • ⅛ teaspoon ground black pepper
  1. In a small bowl, stir together butter, mango chutney, thyme, and pepper until blended.
Make-Ahead Tip: Butter can be made a day in advance, kept in a covered container, and refrigerated. Let butter come to room temperature before using.
Recipe by TeaTime Magazine at