In a large kadai take equal proportion of tamarind, dates and jaggery
Pour 2 cups of water
Mix and boil the mixture for at least 10 minutes
Add coriander powder, cumin powder, Kashmiri red chili powder, and salt to taste
Mix and mash tamarind & dates
Simmer the mixture for 2 minutes
Allow the mixture to cool completely
Transfer the dates, tamarind mixture to the mixer and blend to smooth puree
Strain the puree
Transfer the prepared chutney into an airtight jar and store in the refrigerator
Use this tamarind date chutney in your street food preparation like sev puri, bhel puri, or pani puri
Notes
soak the tamarind and dates in warm water for 30 minutes, to reduce the boiling time.
use seedless dates and tamarind, else tamarind chutney will turn bitter while blending to puree.
dilute the chutney as desired just before serving to increase the shelf life. Tamarind chutney/tamarind date chutney stays good for a month when refrigerated in an airtight glass jar.