Put the tamarind pulp and jaggery in a pan. Over medium heat, stir the mixture till the jaggery dissolves. Now add all the remaining ingredients and cook till the chutney thickens a bit and takes on a shiny appearance.
Allow to cool and use as needed. This chutney keeps in the fridge for a while.
The amounts of tamarind, jaggery, chilli powder and salt may be adjusted as required. This chutney should be sweet, sour and spicy.
I’m sending this chutney across to Sig of Live to Eat who is hosting JFI this month, with Tamarind as the theme.