Deseed tamarind and boil it in half cups water over low flame for 8-10 minutes. If you do not want to boil tamarind, then soak it in 1¼ cup hot water 30 min.

Let it cool at room temperature. When it cools, take out all tamarind pulp.

Transfer tamarind pulp to pan and add jaggery in it. Bring it to boil and cook on medium flame until jaggery dissolves completely.

Add red chilli powder, cumin powder, black salt and salt, mix well. Taste for sweetness and add more jaggery if you want to make sweeter chutney.

Turn off flame and allow it to cool at room temperature.