Let's prep up our ingredients. Tamarind, Brown sugar, Jaggery and dates. Mix them all in a heavy bottom pan.

Mix all the ingredients with 5 cups of water and bring it to boil. Save the remaining 1 cup of water - do not add at this time.

This is what it will look like after 10 minutes of boil.

This is what it will look like after 20 minutes of boil. All gooey and thick. Take it off the gas.

Strain it through a strainer.

At this point add 1 cup of remaining water to the strainer and with the help of a spatula sieve all the tamarind pulp through it.

This is what it will look like after straining all the pulp through the strainer.

The end product - Tamarind and Date chutney. Let's get ready for the tempering/tadka.

Let's prep up the tadka ingredients. Heat oil in a pan. Add hing, mace, black cardamom, cumin seeds and as they start to sputter add red chili powder and pour this hot mixture over the tamarind pulp.

Stir in rest of the dry spices. Mix till well blended.

Transfer it back to a heavy bottom pan and bring it to a boil.

Discard the whole cardamom and mace at this point.

Transfer it to a glass jar and store it in the refrigerator. Enjoy it with pakodas, curds, samosas and any Indian street food.

This chutney can be stored in the freezer for 6 months in canning jars.