Soak tamarind in water for 1 hour in a big bowl.

Soak dates and raisins separately.

Mash the tamarind with your hands, squeeze the pulp and strain and keep aside.

Blend the dates and raisins in a blender to a smooth paste and mix in the tamarind pulp.

Add the grated jaggery /gur and black salt and regular white salt and boil this pulp mixture.

Heat oil in a small pan, add cumin seeds asafoetida and coriander seeds and let them crackle.

Add ginger/saunth powder, roasted cumin powder, red chilli powder, and garam masala.

Stir and add this tempering to the the boiling tamarind - dates pulp

Cook for another 5 minutes, the mixture would thicken.

Switch off the flame and let the saunth chutney mixture cool.

When cooled down, store the saunth chutney in an air-tight dry container in the refrigerator.

Use as and when required.

Serve as a dip with any snack, chaat or starter or even as a side dish with stuffed paranthas.