Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften.
Now add the powdered jaggery and continue to cook.
Let the jaggery dissolve and the mixture thicken a bit.
Add all the spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
Stir & simmer for a further 1-2 minutes more.
Season with salt. Let the chutney mixture cool down.
In a chutney grinder or small blender, grind this whole mixture till smooth.
Add some water if required while grinding.
Strain the chutney through a strainer.
Store the tamarind dates chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.
1. * if using dry red chili, add it with the tamarind and dates right at the beginning - step 1. 2. Please note you can have the consistency of the dates chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements.