½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
¼ Th cup Soft jaggery or Brown Sugar
1 teaspoon Salt
Method
Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.
Note: Make this chutney ahead of time. It stays refrigerated for two weeks.
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