Step 1

Soak the seedless tamarind in three cups of warm water for 30 minutes.

Step 2

Mash the soaked tamarind with your hands and strain through a strainer.

Step 3

Empty the pulp into a saucepan and add the crushed pieces of jaggery. Let the mixture boil and cook on low flame.

Step 4

Add the spices and mix well. Taste for sweetness and add jaggery according to the sweetness preference.

Step 5

Once the mixture achieves thick consistency, remove from the stove, and let it cool.

Step 6

Once cool, transfer the chutney into airtight containers and store in the fridge for up to three months.