After 15min turn off the gas let it cool down completely then transfer tamarind into grinder and make a smooth pulp. With the help of strainer strain this pulp.

Now in a heavy bottom vessel transfer above tamarind pulp and switch on the gas as it comes to boil add jaggery and stir it. Cook it on low flame for 15-20min.

After 20min add salt, red chilli powder and cumin powder cook it for another 5-10min. Cool it down completely transfer this chutney into air tight container and refrigerator it. You can use it any time while making bhel or pani puri, etc.. Best before 1month.