SOak the tamarind in 3 cups of hot water for 20 minutes.

Mash it using hands and strain it through a soup strainer.

Discard the tamarind pulp and keep the water.

Add the tamarind water in a pan.

Add jaggery and all the remaining ingredients except raisins.

Cook the mixture on medium heat for 10-12 minutes.

Add raisins and cook the chutney for another 15–20 minutes.

Keep stirring continuously.

Remove the pan from heat and keep on the counter until it is cooled properly.

Transfer in a clean glass jar and refrigerate up to 3 months.

Use as and when required.