First, soak the tamarind in water overnight or for 6-7 hours. Soak 1.1 lbs tamarind (500 grams) in 4 cups water (1 liter). About half an hour before making the chutney, soak the dried dates and raisins in water as well.

After the soaking time, start making the chutney. Place the soaked tamarind in a pot on the stove and bring it to a boil. Once it boils, turn off the heat and let it cool slightly.

While the tamarind is cooling, remove the pits from the soaked dates and roughly chop them. Add the dates and raisins to a blender and pulse until coarsely ground.

Once the tamarind has cooled a bit, pour it into a strainer and press it well to extract the pulp, discarding the seeds. Transfer the tamarind pulp to a large pot and add the jaggery (crushed or chopped), salt, and black salt. Mix well. Place the pot on the stove and bring the mixture to a boil.

Today, I made the chutney with jaggery, but you can use sugar instead if you prefer. Let the jaggery and tamarind cook together. Once the jaggery has dissolved, add the ground dates and raisins. Also add the garam masala, roasted ground cumin, and red chili powder. Mix well and continue to cook the chutney.

Since we’re making this chutney to store for a long time, cook it thoroughly. Stir occasionally. The chutney should have a thick, sauce-like consistency. This will take about 45 minutes.

After the cooking time, check the chutney. If it’s thick, test it by placing a spoonful on a plate and letting it sit for a bit. If it doesn’t release water, the chutney is ready. Turn off the heat and let it cool completely.

Once the chutney is fully cooled, transfer it to a jar for storage. Keep it in the refrigerator, where it will stay fresh for up to 6 months. Use as needed. This delicious chutney makes any snack even more flavorful.

Your sweet and tangy tamarind chutney is ready. Store it in the fridge and use whenever you need. Enjoy!