garlic chutney and vagharelu dahi (yogurt with garlic and chili)

When my grandfather was still alive every night he used to eat this garlic chutney on the side. For lunch, the same chutney was added to some homemade tangy yogurt and eaten with rotis or steamed rice.

I can't really call this a recipe and it sounds so simple, but it tastes divine. We make a couple months worth at a time. It will keep for 2-3 months in the fridge as long as no water is added. We use it whenever any dish calls for garlic, but mainly it is used for any sabzi (stir fried vegetables) and daal. You add it in the oil first before you add the rest of the vegetables or daals. You can also just eat it on the side with bhakri like we used to when growing up.

In Gujurati, this chutney is called lasunyo, meaning "of garlic". I'm sure almost every region of India has their own version, but this is kept very simple so it can be added to hundreds of dishes quickly. It's so versatile and with just 2 ingredients, it's worth a try at least once. Please do give it a go, you will wonder how you managed so long without it.

Lasunyo
Pound together in a mortar and pestle, do not break out the Cuisinart for this one! Very important, it will completely change the taste and texture.

• 2 heads of garlic peeled


• 1/2 - 1 cup of red chili powder


• it should be of a semi dry consistency, not too wet or liquidy


• store in a clean sterile bottle and keep in fridge

Vagharelu dahi (yogurt with garlic and chili)

• cup of yogurt


• 1 teaspoon of lasunyo


• mustard seeds, cumin seeds, hing (asafetioda)


• pinch of turmeric


• 1 tspn oil


• salt


• pinch of sugar (optional)

1. heat oil and add mustard seeds, cumin seeds and hing


2. add lasunyo and turmeric and stir for one minute on low


3. add yogurt and salt and pinch of sugar (optional)