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Boil the water. Break the pack of Tamarind into small sections.
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Soak the Tamarind in the boiled water for 30 minutes
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Once cool and completely soaked, mash the Tamarind and water to a pulp
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Now strain the Tamarind juice from this mix, leaving behind the seeds and other solids
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Put this juice in a heavy bottomed, non reactive pan and add the jaggery.
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Cook on high until it starts to boil, then lower heat to medium low
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cook for about 30 minutes, stirring once a while
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Now add the salt, dates, chilli powder, ginger powder & raisins. Mix
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Cook on medium low for another 20 minutes until the chutney is thick
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Let it cool before you store the chutney