Equipment
Ingredients
Base
- 250 g plain greek yogurt (full fat), chilled
- 2 garlic, fresh
- 1 g dried mint, crushed
- 3 g salt
- 15 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 31 kcal
- Protein
- 3 g
- Carbohydrates
- 1 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 157 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 4 mg
- Potassium
- 47 mg
- Calcium
- 33 mg
- Iron
- 0.1 mg
- Magnesium
- 4 mg
- Phosphorus
- 43 mg
- Zinc
- 0.2 mg
- Vitamin A
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 27 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel the garlic cloves and grate them into a paste directly into the mixing bowl using a microplane. Alternatively, crush them thoroughly with a garlic press or mince finely with a knife.
Add the yogurt, dried mint, and salt to the garlic paste. Whisk vigorously until the mixture is smooth and the garlic is evenly distributed.
Check the consistency. If using as a drizzle for dumplings, whisk in water 5ml at a time until it reaches a pourable cream consistency. If using as a dip, leave it thick.
Let the sauce rest in the refrigerator for at least 10 minutes to allow the garlic and mint flavors to bloom before serving.
Chef's Notes
- Traditional Afghan Chakah is made by straining plain yogurt in a cloth sack for hours to remove whey. Greek yogurt is the best quick modern substitute.
- Dried mint is non-negotiable for the authentic flavor profile; fresh mint changes the character of the dish completely.
- If serving over hot dumplings (Mantoo), allow the sauce to come slightly to room temperature so it does not cool the food down too rapidly.
- For a richer finish, you can drizzle a small amount of olive oil over the top when plating, though this is optional.
Storage
Refrigerator: 4 days — Store in an airtight container. Stir before serving as separation may occur.
Troubleshooting
Garlic flavor is aggressively spicy or bitter
Cause: The garlic cloves may have had a green germ (sprout) inside, or were old
Fix: Add a teaspoon of olive oil or more yogurt to dilute the harshness; letting it sit longer also mellows the bite
Prevention: Slice garlic cloves in half vertically and remove any green stem from the center before grating
Cultural Context
In Afghanistan, yogurt (Mast) is a dietary staple often transformed into Chakah (strained yogurt) or Quroot (dried yogurt whey). This garlic-yogurt sauce acts as the cooling counterpoint to savory, meat-filled dishes and tomato-based sauces, embodying the hot-cold balance central to the region's culinary philosophy.
