Firstly dry toast cumin seeds, fennel seeds fo' 1 minute n grind in a mixture grinder
Soak tamarind in water fo' at least 1 hour then seprate pulp from seeds n fok by rubbing with yo'r hand by adding little by little water n straning process with the help of a strainer..finaly get a smooth strained pulp
Take a wok or a pan, pour tamarind pulp n flame on..add white salt, black salt, red pepper powder, jaggery sugar, deseeded dates, bay leaf, dry ginger powder(sondh), fennel-cumin powder, chameleon melon(kachri) n a pinch of red food color..let the mixture bring to a boil
Let to simmer the tamarind mixture fo' 5-10 minute at slow heat to well incorporate all the flavours in chuttney
Check the consistency of tamarind mixture (it shouldn't much thick more pourin')..add little water or reduce it as needed..flame off
Yo'r date n tamarind chuttney is done..let it to cool down completely
Transfer into a serving bowl or a sterlized glass bottle
Serve with pakoras, chat bhalla n bhel puri or dev puri
Consume till 2months if kept in fridge
Enjoy yo'r meals
Have a happy day n "Happy 56bhog"
