Take tamarind paste in a bowl. You can buy readymade tamarind pastes or make it at home. To make tamarind paste at home, soak 1 cup seedless tamarind (imli) in water for 5-6 hours and then squeeze the pulp.
5 Tablespoons Tamarind Paste
Mix water with the tamarind paste. Mix to remove all the knots, using your hands if necessary.
1 Cup Water
Add the tamarind extract to a saucepan and add sugar to the mixture.
3/4 Cup Sugar
Then add roasted cumin powder, salt, jaljeera powder, red chilli powder, black pepper powder, saunth powder (dry ginger powder) and amchur (dry mango powder).
1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1/2 Teaspoon Salt, 3/4 Teaspoon Jaljeera Powder, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder, 1/2 Teaspoon Dried Ginger Powder (Saunth), 1/2 Teaspoon Dry Mango Powder (Amchur)
Mix all the spices and bring the mixture to a boil.
Cook it for 3-4 minutes, stirring occasionally till the sauce starts to thicken. Then turn off the heat and let it sit for a while as it cools.
Tamarind chutney is ready. Then store it in an airtight container and refrigerate before serving.