Sooth (or saunth), is a sweet chutney used in Indian chaats. It is made from dried ginger (sooth) and imli (tamarind) paste. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger adds a special flavour to the chaat and is preferred in most parts of North India.
- ½ cup dates, halved
- 1 tablespoon sesame seeds
- 4 cloves garlic, sliced
- salt, to taste
- ½ cup vinegar
- 2 teaspoons freshly ground black pepper
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- Heat the olive oil in a pan on medium heat. Fry the garlic slices.
- Add dates, sesame seeds and ground black pepper. Mix well.
- Add sugar to the mixture and stir continuously over a low heat, until the mixture softens.
- Add the vinegar. Simmer until mixture has blended and is well pureed.
- Add salt to taste.
- Bottle the sooth chutney in an airtight glass container. Store in the refrigerator.