Dates Tamarind Chutney

First add dates, jaggery and tamarind in a pressure cooker, add 1.5 cups of water, mix everything and boil for 4 to 5 whistles on medium heat. Let the cooker cool down on its own. Then add this mixture to the mixer jar and take grind it. Take special care not to have dates seeds and tamarind seeds.

Now strain the mixture through a sieve. Then add 1- 1/2 cup water and mix everything well.

Now add salt, turmeric powder, red chilly powder and roasted cumin powder to this sauce and mix everything well. The amount of spice can be reduced as needed, but I store thick sauce. So whenever the sauce is needed, take it out of the freezer and add water as required.

The prepared chutney can be stored in an air tight jar in a freezer for 5 to 6 months.