Tamarind Chutney

Place the Seedless Tamarind and Seedless Dates in a saucepan and pour in about 2 cups of hot Water; let them soak for 20–30 minutes to soften.

Bring the pan to a gentle simmer over medium heat and cook for 8–10 minutes, mashing occasionally with a spoon to help the tamarind and dates break down.

Remove from heat and let cool slightly, then transfer the mixture to a blender and puree until smooth.

Strain the puree through a fine-mesh sieve into a clean saucepan, pressing with the back of a spoon to extract as much pulp as possible.

Add grated or chopped Jaggery to the strained pulp and return the pan to medium-low heat; stir until the jaggery dissolves and the mixture comes to a gentle simmer.

Season the chutney by stirring in Roasted Cumin Powder, Kashmiri Red Chili Powder, Dried Ginger Powder, and Fennel Powder to taste, starting with small pinches and adjusting as you go.

Finish with a pinch of Black Salt, regular Salt to balance, and a very small pinch of Asafoetida if using; simmer another 3–5 minutes to let the flavors meld and to reach your desired consistency (it will thicken as it cools).

Taste and adjust sweetness, heat, or salt as needed. If the chutney is too thick, stir in a little warm water to loosen it.

Allow the chutney to cool to room temperature, then transfer to a sterilized jar and refrigerate. It will keep for 2–3 weeks refrigerated.