Soak tamarind in warm water for 30 minutes then squeeze out the pulp strain the pulp to remove the threads and seeds pulp is ready to use

Transfer this pulp to mixer jar add the dates grind smooth

Transfer this mixture to a pan add 1cup jaggery little sugar as per taste red chilli rock salt cumin carrom seeds grated ginger and hing mix well

Simmer 10 to 15 minutes keep mixing until everything is well combined the chutney is dark smooth

Cool completely store in air tight containers for 2 months refrigerate after use...