Mix water, dates, tamarind paste/de-seeded tamarind, jaggery, salt. Bring it to a boil. Once it comes to a boil, lower the heat to simmer and let it simmer for about 20 minutes.
Once the mixture cools down a bit, transfer it into a blender/food-processor, add the red chili powder, cumin-coriander powder and make a smooth paste. If need be, strain the mixture. Add more water if/when needed. The date-tamarind chutney is ready.
Notes
This tamarind chutney can be stored in an airtight container and kept in a refrigerator for a few weeks.
Feel free to make double or triple batch of this chutney as it goes really well with all chaat and Indian street food items. It is a very handy condiment and is a staple in our refrigerator.