A sweet and tangy glaze used for Indian street food and snacks.
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In a medium saucepan, combine the tamarind pulp, chopped dates, and 2 cups of water.
Bring the mixture to a boil over medium heat, then simmer for 10-12 minutes until the dates are soft.
Add the jaggery to the pan and stir until completely dissolved and the mixture begins to thicken slightly.
Remove the pan from heat and allow the mixture to cool for a few minutes.
Transfer the mixture to a blender and process until completely smooth, then strain through a fine-mesh sieve to remove fibers.
Return the strained liquid to the saucepan and stir in the ginger powder, cumin powder, chili powder, black salt, and regular salt.
Simmer on low heat for another 5 minutes until the chutney reaches a syrupy consistency that coats the back of a spoon.
Allow the chutney to cool completely before storing in a glass jar; it will thicken further as it cools.
