Soak 200 grams of tamarind and 200 grams of seedless dates in 500 ml of warm water for 30 minutes.
After soaking, mash the tamarind and dates using your hands or a spoon to extract the pulp. Strain the mixture through a sieve to remove any seeds or fibers.
In a pan, heat 1 tablespoon of oil and add 1 teaspoon of cumin seeds. Let them crackle for a few seconds.
Add the strained tamarind-date mixture to the pan along with 100 grams of jaggery, 1 teaspoon of red chili powder, 1 teaspoon of roasted cumin powder, 1/2 teaspoon of black salt, and 1/2 teaspoon of regular salt.
Cook the mixture on medium heat for 10-15 minutes, stirring occasionally, until it thickens to a desired consistency.
Allow the chutney to cool down completely before transferring it to an airtight container. Store in the refrigerator for up to a month.