De-seed the dates and soak it in 1/2 cup of water for about 10 minutes.

Soak tamarind also in 1/2 cup of water for 10 minutes. Transfer soaked dates and tamarind both in a wide bowl. Pressure cook the same for 3 whistles. When the pressure subsides naturally, both date plus tamarind would have softened and mushy. Let it cool down to room temperature.

Next grind the cooked tamarind plus dates to smooth paste. Meanwhile dry roast the cumin in a seasoning pan and powder it finely. I used my mortar and pestle to do the same.

Heat a cooking pan adding ground tamarind plus dates mixture. Add all the spices like red chilly powder, salt, jaggery and roasted cumin powder. Adjust consistency by adding enough water and bring it to boil. Switch off once done.

The sweet and sour dates tamarind chutney is ready to relish in all chaats.

This chutney should taste sweet plus sour, so adjust jaggery accordingly.

The chutney thickens with time, so just before serving you can add some water.

You can store this chutney in refrigerator for about a month too.