Take 50 gm of tamarind in a bowl. De-seed them. Pour about a cup of hot water into it. Let it sit for about half an hour so that it becomes soft and swollen.

Now, take a clean grinder and transfer the soft and swollen pulp into it. Put a little bit of the tamarind water in it. Grind it till you get a fine paste. (Pro tip: Do not use plain water to grind the tamarind pulp. Also, make sure that you do not add the whole water at once. Add it gradually as and when needed).

Now, take a strainer.

Add the remaining water to the grinder first and then mix it nicely.

Then pour the liquified paste into the strainer.

Use the spoon to separate the paste and the fibers. (Pro tip: Straining the paste is necessary to get the desired smoother and finer texture of the tamarind chutney).

Now, take a wok or a frying pan and heat it on a medium flame on your gas stove. When it is hot enough, put 1 tsp of white oil in it. Now, when the oil is hot enough, put ½ tsp of cumin seeds in it. (Pro tip: You can use any type of white oil that you use at home for cooking).

When the cumin seeds start to crackle, add ¼ tsp of asafetida to it. (Pro tip: Be careful about the hot oil sprinkling due to the crackling cumin seeds).

Now, add the liquified tamarind pulp to the wok.

Stir it for about 5 to 6 minutes and bring it to a boil. (Pro tip: Boiling the tamarind pulp is important. This will give it a unique earthy and savory taste and flavor. Do not cover the wok. It will then take a much longer time for the water to evaporate and the chutney to become thick).

Now add 50 gm jaggery to the content in the wok. (Pro tip: You may break the jaggery into small pieces if it comes in a large chunk. This will ensure easy and proper mixing).

Now, add ½ tsp of Kashmiri red chili powder to the content. (Pro tip: Adding Kashmiri red chili powder will only enhance the color of the tamarind chutney. If you want it to be hot and spicy, you may add spicy red chili powder and black pepper powder as well, with an amount depending on your preference).

Then, add ½ tsp of black salt to it.

Follow it with ½ tsp of roasted cumin seeds powder. (Pro tip: Be quick to add these ingredients and start stirring the mixture. This is important because the jaggery will settle down below and if you do not mix it properly and quickly, it will get burnt and change the unique flavor and taste of the tamarind chutney).

Now, add ½ tsp of regular table salt to the mixture. (Pro tip: Taste it first and then add the required amount of salt to it. Remember, once you add it, you will not be able to take it back).

Finally, add 50 gm of sugar to it. Let the mixture boil for about 5 to 6 minutes until you get the desired consistency. (Pro tip: The amount of jaggery, sugar, and tamarind should be the same to give it the desired sweetness. If you do not want to use jaggery in your chutney you can use only sugar in it. If you do not want sugar, use only jaggery. However, make sure that the amount is 100 gm of sugar or jaggery, double the amount of tamarind used in the chutney).

Check the consistency. If you are happy with it turn off the flame of your gas stove, or else continue cooking.

When done, transfer the chutney to a bowl. It might still not look too thick or dark in color at this point because it is still hot. Let it sit for about 10 minutes or so to get its desired color and thick consistency. (Pro tip: If you are making this chutney specifically for Navratri, add 9 types of dry fruits to it while it boils. I have not added any since it is specially for chaats and other similar dishes).

Finally, your homemade tamarind chutney is ready to be served with a variety of snacks and dishes.