Sweet Tamarind Chutney | Date Tamarind Chutney For Chaat

In a bowl add ¼ cup tamarind and about ½ cup hot water. Let it soak for about 10-15 mins.
In another bowl add ¼ cup dates (deseeded) and about ¼ cup hot water. Let it soak for about 15-20 mins.
Squeeze and extract thick tamarind juice, discard the pulp.
Grind the soaked dates into a smooth paste.
In a pan heat 1 teaspoon oil and add ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon chaat masala and ¼ teaspoon black salt. Cook for half a minute.
Add the tamarind extract and smooth dates paste. Mix well.
Cook on low flame until it is thick and bubbling.
Add 2 tbsb jaggery. Mix well until it melts. Check for the salt and add more if needed.
Continue to cook on low flame until the chutney is thick and glossy.
When it coats the back of the spoon, remove from heat.
Let it cool down completely before storing it in an airtight glass jar and keep refrigerated for more than a month.