Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Saunth or Sooth is a sweet chutney used in Indian chaats. It is made from dried ginger, or Sooth and Imli (Tamarind) paste, hence the name. Chutney is brownish red in colour. Modern sooth is often made with dates, but sooth made with dried ginger give a special flavour to the chaat and preferred in most parts of North India. Chutney is a loan word incorporated into English from Hindi describing a pasty sauce in Indian cuisine. It is derived from catni a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix. Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achar applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

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