Soak 100 grams of kishmish (raisins) in 250 ml of warm water for 30 minutes to soften them.
In a mixer grinder, add the soaked kishmish along with the water, 1 chopped green chili, 1 teaspoon grated ginger, 1 teaspoon roasted cumin powder, 1 teaspoon black salt, and 1 teaspoon sugar. Grind the mixture until it forms a smooth paste.
Transfer the kishmish paste to a pan and cook on low heat for 5-7 minutes, stirring occasionally.
Add 1 tablespoon tamarind pulp and 1 tablespoon jaggery to the pan. Mix well and cook for another 5 minutes until the chutney thickens.
Allow the chutney to cool down to room temperature. Store it in an airtight container and refrigerate for longer shelf life.