Tamarind Chutney for Chaat

Tamarind - 1/2 cup, seedless

Dates / Raisins - 1/2 cup

Jaggery - 1/2 cup

Chilli Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Ginger Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Fennel powder - 1/2 tsp

Black Salt

In a saucepan take Tamarind along with Dates and 2 cup Water. Cook on low flame for 10 mins till they soften.

Now add Jaggery and continue cooking until the Jaggery is dissolved and the mixture begins to thicken.

Add Chilli, Coriander, Ginger, Cumin and Fennel Powder. Cook closed for 2 min. Season with Black Salt. Remove from heat and allow the mixture to cool down.

Transfer the mixture to a blender and grind to a paste.

Can be stored in refrigerator for upto 1 month.